KR100223527B1 - A continuous processing method of non-alcoholic beer - Google Patents
A continuous processing method of non-alcoholic beer Download PDFInfo
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- KR100223527B1 KR100223527B1 KR1019950053488A KR19950053488A KR100223527B1 KR 100223527 B1 KR100223527 B1 KR 100223527B1 KR 1019950053488 A KR1019950053488 A KR 1019950053488A KR 19950053488 A KR19950053488 A KR 19950053488A KR 100223527 B1 KR100223527 B1 KR 100223527B1
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- 235000013405 beer Nutrition 0.000 title claims abstract description 58
- 230000001476 alcoholic effect Effects 0.000 title claims abstract description 40
- 238000003672 processing method Methods 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 5
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 5
- 238000010924 continuous production Methods 0.000 claims abstract description 4
- 239000011521 glass Substances 0.000 claims abstract 4
- 239000000919 ceramic Substances 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010000 carbonizing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 210000000941 bile Anatomy 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 abstract description 8
- 239000000377 silicon dioxide Substances 0.000 abstract description 4
- 238000011049 filling Methods 0.000 abstract description 2
- 230000007420 reactivation Effects 0.000 abstract description 2
- 239000005373 porous glass Substances 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 32
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 9
- 238000007796 conventional method Methods 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 235000008694 Humulus lupulus Nutrition 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 238000011437 continuous method Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 241001516680 Bupleurum baldense Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000003100 immobilizing effect Effects 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/04—Beer with low alcohol content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- General Engineering & Computer Science (AREA)
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- General Health & Medical Sciences (AREA)
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- Zoology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
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- Inorganic Chemistry (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
효모를 고정한 실리카를 주원료로 하는 다공성 유리 담체를 컬럼에 충전하고 상기한 효모를 고정한 유리 담체에 열처리한 맥즙을 연속적으로 통과시키고, 상기한 컬럼을 통과한 맥즙을 열처리하여 다시 효모를 고정한 유리 담체에 통과시킨 후 냉각하여 0∼1℃로 유지하고 이산화탄소로 탄산화시키는 비알콜성 맥주의 연속적인 제조방법은 연속적으로 운전이 가능하고, 공정의 조절이 용이하며, 생산단가가 낮고, 고정화 효모의 재활성화 없이 장기간 운전이 가능하며, 우수한 품질의 비알콜성 맥주를 생산할 수 있다.Filling the column with a porous glass carrier mainly composed of silica to which yeast is fixed, and passing the heat-treated wort to the glass carrier to which the yeast is fixed, and heat-treating the wort passing through the column to heat the glass carrier to which yeast is fixed again. The continuous production of non-alcoholic beer, which is cooled and maintained at 0 to 1 ° C and carbonated with carbon dioxide, can be continuously operated, the process can be easily controlled, the production cost is low, and reactivation of immobilized yeast It can be operated for a long time without producing high quality non-alcoholic beer.
Description
본 발명은 비알콜성 맥주의 제조방법에 관한 것으로서, 더욱 상세하게는 품질이 우수한 비알콜성 맥주를 연속적으로 생산할 수 있는 비알콜성 맥주의 연속적인 제조방법에 관한 것이다.The present invention relates to a method for producing a non-alcoholic beer, and more particularly to a continuous method for producing a non-alcoholic beer capable of continuously producing a non-alcoholic beer of good quality.
비알콜성 맥주에 관한 정의는 나라마다 에탄올 함량에 다소 차이가 있다. 예를 들면 스페인에서는 에탄올 함량이 1%(v/v) 미만을 비알콜성 맥주로 간주하고 있고, 폴란드에서는 알콜 함량이 0.5%(v/v) 미만을 비알콜성 맥주로 간주하고 있다. 아랍 국가들에서는 0.05%(v/v) 이하로 규정하고 있으며 미국에서는 0.5%(v/v) 이하인 경우 맥주라고 하지 않고 일반음료로 구분하고 있다.The definition of non-alcoholic beer varies somewhat from country to country. For example, less than 1% (v / v) ethanol is considered non-alcoholic beer in Spain, and less than 0.5% (v / v) alcohol is considered non-alcoholic beer in Poland. In the Arab countries, the standard is set at 0.05% (v / v) or less. In the United States, 0.5% (v / v) or less is referred to as beer and is classified as general beverage.
지금까지의 이와 같은 비알콜성 맥주의 제조공정은 크게 2가지로 대별된다.Until now, such a non-alcoholic beer manufacturing process is largely divided into two.
첫째는 제한 발효이고, 둘째는 기존의 맥주에서 에탄올을 제거하는 방법이다. 상기한 제한 발효를 이용하여 비알콜성 맥주를 생산하는 방법은 맥즙에 소량의 효모를 가하고, 저온에서 발효하여 에탄올의 생성을 최대한 억제되면서 동시에 맥주의 향만 생성되게 하는 것으로, 생산된 맥주의 맥즙취가 강하며 알콜 농도의 조절 등 공정의 조절이 용이하지 못하고, 품질이 뛰어나지 못하다는 문제점이 있다. 한편 기존의 방법으로 생산된 맥주에서 증발에 의해 에탄올을 제거하여 비알콜성 맥주를 생산하는 방법은 많은 맥주회사들에 의해 이용되고 있는 공정으로 맥즙취는 적으나, 생산 원가가 비싸며, 향 성분들이 증발 단계에서 일부 제거되고 에탄올의 증발을 위해 열처리하는 공정을 사용하기 때문에 탄내가 난다는 문제점이 있다. 한편 상기한 제한 발효 및 기존의 맥주에서 에탄올을 제거하는 방법은 모두가 회분식 공정에 기초를 두고 있는 것으로서, 이와 같은 회분식 공정에 의하여 비알콜성 맥주를 제조할 경우 공정들이 연속적으로 이루어지지 않아 운전이 복잡하고 조절이 용이하지 않으며 생산원가가 높다는 문제점이 있다.The first is limited fermentation, and the second is how ethanol is removed from conventional beer. The method for producing non-alcoholic beer using the above limited fermentation is to add a small amount of yeast to the wort, and ferment at low temperature to minimize the production of ethanol and at the same time to produce only the aroma of beer. It is strong and there is a problem that the control of the process, such as control of the alcohol concentration is not easy, the quality is not excellent. Meanwhile, the method of producing non-alcoholic beer by removing ethanol by evaporation from beer produced by the conventional method is a process that is used by many beer companies. Part of the evaporation step is removed and there is a problem that the bullet is burned because the process of heat treatment for evaporation of ethanol is used. On the other hand, the method of removing the limited fermentation and ethanol from the conventional beer is all based on a batch process, and when the non-alcoholic beer is produced by such a batch process, the processes are not continuously performed. There is a problem that it is complicated, not easy to adjust, and the production cost is high.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명은 공정이 간단하고 공정의 조절이 용이하며 생산원가가 저렴한 비알콜성 맥주의 연속적인 제조방법을 제공하고, 아울러 이취가 없고, 품질이 우수한 비알콜성 맥주의 제조방법을 제공한다.The present invention has been made to solve the problems of the prior art as described above, the present invention provides a continuous method for producing a non-alcoholic beer simple process, easy control of the process and low production cost, and off-flavor It provides a non-alcoholic beer having a high quality and excellent quality.
상기와 같은 본 발명의 목적을 달성하기 위하여 본 발명은, 맥즙을 열처리하여 살균하는 제1공정, 효모를 고정한 다공성 세라믹 담체에 맥즙을 연속적으로 통과시키는 제2 공정, 담체를 통과한 비알콜성 맥주를 열처리하는 제3 공정 및 열처리된 비알콜성 맥주를 효모가 고정화된 다공성 세라믹 담체에 통과시키는 제4 공정을 포함하는 비알콜성 맥주의 연속적인 제조방법을 제공한다.In order to achieve the object of the present invention as described above, the present invention, the first step of heat treatment sterilization of the wort, the second step of continuously passing the wort to the porous ceramic carrier fixed the yeast, non-alcoholic beer passed through the carrier It provides a continuous process for producing a non-alcoholic beer comprising a third step of heat treatment and the fourth step of passing the heat-treated non-alcoholic beer through a yeast-fixed porous ceramic carrier.
상기한 본 발명의 비알콜성 맥주의 연속적인 처리방법은, 제1 공정 중 맥즙의 열처리는 70∼90℃에서 3∼15분간 실시하는 것이 바람직하다.In the continuous treatment method of the non-alcoholic beer of the present invention described above, the heat treatment of the wort during the first step is preferably performed at 70 to 90 ° C. for 3 to 15 minutes.
또 상기한 본 발명의 상기한 비알콜성 맥주의 연속적인 제조방법은, 제3 공정 중 비알콜성 맥주의 열처리 공정은 70∼90℃에서 3∼10분간 실시하는 것이 바람직하다.In addition, in the above-described continuous production method of non-alcoholic beer of the present invention, the heat treatment step of the non-alcoholic beer in the third step is preferably performed at 70 to 90 ° C. for 3 to 10 minutes.
그리고 상기한 본 발명에 있어서, 상기한 세라믹 담체는 컬럼에 충전된 것을 사용할 수 있으며, 이 때 컬럼은 운전조건이 1∼30℃의 온도 범위에서, 상기한 맥즙의 상기한 컬럼내 체류시간이 0.5∼15 시간인 것이 바람직하다. 그리고 상기한 세라믹 담체는 지름 0.5∼2mm, 길이 1∼2mm의 크기인 실리카 원료의 담체가 바람직하다.In the present invention described above, the ceramic carrier may be one filled with a column, wherein the column has an operating condition in the temperature range of 1 to 30 ° C., and the residence time of the wort in the column is 0.5. It is preferable that it is -15 hours. The ceramic carrier is preferably a carrier of a silica raw material having a diameter of 0.5 to 2 mm and a length of 1 to 2 mm.
또 본 발명의 상기한 비알콜성 맥주의 제조방법은, 상기한 컬럼을 통과한 맥즙을 냉각하여 0∼1℃, 12∼24시간 유지하여 안정화시키는 공정과, 이산화탄소로 탄산화시키는 공정을 더욱 포함할 수 있다.In addition, the method for producing a non-alcoholic beer of the present invention may further include a step of cooling and stabilizing the wort passing through the column and maintaining it at 0 to 1 ° C for 12 to 24 hours, and carbonizing with carbon dioxide. Can be.
본 발명에서는 실리카를 주원료로 하는 다공질 세라믹에 맥주 효모를 고정화하고, 이를 컬럼에 충전한 후 맥즙을 통과시켜 맥주의 향을 갖으면서 에탄올 함량 1.0% 바람직하게는 0.5% 이하의 비알콜성 맥주를 생산하는 것을 특징으로 한다. 본 발명에서 사용한 실리카 담체는 한국유리(주)에서 출원한 특허 제91-4684호에서 제조된 것이 바람직하며 이것은 개방 기공이 많고, 제조가 용이하며, 값싸게 제조 가능하며, 효모 고정한 담체로 매우 유용한 것이다.In the present invention, the brewer's yeast is immobilized on a porous ceramic mainly composed of silica, and filled into a column, and then passed through wort to produce a non-alcoholic beer having an ethanol content of 1.0% and preferably 0.5% or less while having the aroma of beer. Characterized in that. The silica carrier used in the present invention is preferably prepared in Patent No. 91-4684 filed by Korea Glass Co., Ltd., which has many open pores, is easy to manufacture, can be manufactured cheaply, and is very useful as a yeast fixed carrier. will be.
또 본 발명에서는 맥즙을 70∼90℃, 3∼10분간 열처리하는 공정과 열처리한 맥즙을 효모가 고정화된 다공질 세라믹 담체가 충전된 컬럼을 통과시켜 1∼30℃에서 체류시간 0.5∼15시간으로 운전하여 생산된 에탄올 1%(v/v) 이하의 맥주를 70∼90℃, 3∼10분간 열처리하여 맥주내의 디아세틸(diacetyl)의 농도를 저하시키고 이를 다시 고정화 효모 컬럼을 0∼3℃에서 체류시간 0.5∼3시간으로 통과시켜 숙성하는 공정을 더욱 포함하는 것을 또 다른 특징으로 한다. 상기 맥즙을 열처리하는 공정은 맥즙이 미생물로 오염되는 것을 막기 위해 컬럼에 공급하기 직전에 실시한다. 그리고 컬럼을 통과한 맥주를 다시 열처리하여 컬럼에 통과시키는 공정은, 상기 컬럼을 통과한 맥주에 버터향을 내는 디아세틸의 농도가 높을 경우 불쾌한 맛을 내므로 이를 줄이기 위해 실시한다.In the present invention, the wort is heat-treated at 70 to 90 ° C. for 3 to 10 minutes, and the heat-treated wort is passed through a column packed with a porous ceramic carrier having yeast immobilized to operate at a residence time of 0.5 to 15 hours at 1 to 30 ° C. Ethanol 1% (v / v) or less of beer produced by heat treatment at 70 ~ 90 ℃, 3-10 minutes to reduce the concentration of diacetyl (be) in the beer and the immobilized yeast column at 0 ~ 3 ℃ Another feature is to further include a step of ripening by passing time 0.5 to 3 hours. The heat treatment of the wort is performed immediately before feeding the column to prevent the wort from being contaminated with microorganisms. And the process of heat-treating the beer passed through the column again to pass through the column, when the concentration of diacetyl to give a buttery flavor to the beer passed through the column has a high unpleasant taste is carried out to reduce this.
본 발명에 사용된 담체는 기공의 크기가 15∼120㎛이고, 기공율이 50∼70%의 것으로 크기는 부정형의 경우 0.5∼2.0mm이고, 원통형의 경우 지름이 1∼3mm, 길이가 1.5∼10mm이며, 겉보기 밀도는 충전시 0.3∼0.7g/㎖ 인 것이 바람직하다. 담체의 조성은 규소(Si)가 60∼70%, 칼슘(Ca)이 15∼20%이며, 이외에 나트륨(Na), 마그네슘(Mg), 염소(Cl)등이 미량 함유되어 있는 것이 바람직하다.The carrier used in the present invention has a pore size of 15 to 120 μm, a porosity of 50 to 70%, and a size of 0.5 to 2.0 mm for an amorphous form, a diameter of 1 to 3 mm and a length of 1.5 to 10 mm for a cylindrical shape. The apparent density is preferably 0.3 to 0.7 g / ml at the time of filling. The composition of the carrier is 60 to 70% of silicon (Si), 15 to 20% of calcium (Ca), and preferably contains a small amount of sodium (Na), magnesium (Mg), and chlorine (Cl).
본 발명의 구성을 구체적으로 살펴보면 다음과 같다. 맥즙은 통상적인 양조성분 즉, 맥주용 맥아, 물로부터 제조한다. 맥즙의 제조에는 흡추출물, pH조절제 등이 필요하기도 하며 경우에 따라 옥수수, 쌀 등이 첨가되기도 한다. 맥즙은 통상 미량의 산소(0.05∼0.2ppm)를 함유하고 있으며 통상적인 방법에 의해 제조한다. 맥즙은 컬럼의 온도와 같이하여 효모가 고정화된 컬럼에 공급된다. 컬럼의 운전조건은 온도가 1∼30℃에서 체류시간 0.5∼15시간 정도이다. 컬럼을 통과한 맥즙은 알코올 함량이 0.1∼0.7%(v/v) 정도이며 즉시 냉각하여 0∼1℃, 12∼24시간동안 안정화시킨 후 이산화탄소로 탄산화(carbonation)시킨 다음 적정 이산화탄소가 되면 여과해서 제품을 만든다.Looking at the configuration of the present invention in detail. The wort is prepared from conventional brewing components, that is, malt for beer, water. Extraction of wort, pH adjuster, etc. may be required for the preparation of wort, and corn and rice may be added in some cases. The wort usually contains traces of oxygen (0.05 to 0.2 ppm) and is prepared by conventional methods. The wort is fed to the column to which the yeast is immobilized at the same temperature as the column. The operating conditions of the column are about 0.5 to 15 hours of residence time at a temperature of 1 to 30 ° C. The wort passed through the column has an alcohol content of 0.1-0.7% (v / v) and immediately cooled, stabilized at 0-1 ° C for 12-24 hours, carbonized with carbon dioxide, and then filtered after appropriate carbon dioxide. Make a product.
[실시예]EXAMPLE
이하 본 발명의 바람직한 실시예를 기재한다. 그러나 하기한 실시예는 본 발명의 이해를 돕기 위한 본 발명의 바람직한 일 실시예일 뿐 본 발명의 하기한 실시예에 한정되는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described. However, the following examples are not limited to the following examples of the present invention only one preferred embodiment of the present invention to aid the understanding of the present invention.
[실시예 1]Example 1
보리맥아 40kg, 전분 6kg, 홉 35g을 이용하여 통상적인 방법에 의해 600ℓ의 맥즙을 제조하였다. 이 맥즙을 냉각시킨 후 5∼10℃로 유지하고 1∼3㎛ 필터로 여과한 후 컬럼 부피 5ℓ인 고정화 컬럼을 통과시켰다.600 L of wort was prepared by a conventional method using 40 kg of barley malt, 6 kg of starch, and 35 g of hops. After cooling this wort, it maintained at 5-10 degreeC, filtered with a 1-3 micrometer filter, and passed through the immobilization column of 5 L column volume.
고정화 컬럼은 직경 1mm, 길이 1∼2mm의 담체가 충전된 컬럼으로 3×108cells/㎖의 효모를 5ℓ를 4℃에서 6시간 동안 순화시켜 고정화한 후 사용하였다. 가동 후 처음 10ℓ는 컬럼의 상태가 안정화되기 전이므로 제외하고 그 다음부터 정상적인 비알콜성 맥주를 제조하였다. 컬럼의 운전 조건은 7℃에서 체류시간 3시간으로 하였고, 그 결과 생산된 비알콜성 맥주 중의 알코올 함량은 0.5%(v/v)였다.The immobilization column was a column packed with a carrier having a diameter of 1 mm and a length of 1 to 2 mm, and was used after immobilizing 5 l of 3 × 10 8 cells / ml for 6 hours at 4 ° C. for 6 hours. Normal non-alcoholic beer was produced after that except for the first 10 liters before the operation of the column before stabilization. The operating conditions of the column was a residence time of 3 hours at 7 ℃, the alcohol content of the resulting non-alcoholic beer was 0.5% (v / v).
[실시예 2]Example 2
상기 실시예1의 컬럼에 운전 조건은 4℃에서 체류시간 4시간으로 하여 운전한 것을 제외하고는 상기한 실시예와 실질적으로 동일하게 실시하여 비알콜성 맥주를 제조하였으며 알코올 함량은 0.4%(v/v)이었다.The non-alcoholic beer was prepared in substantially the same manner as described above except that the operating conditions of the column of Example 1 were operated with a residence time of 4 hours at 4 ° C., and the alcohol content was 0.4% (v / v).
[실시예 3]Example 3
상기 실시예 1의 컬럼을 2주간 운전(7℃, 3시간 체류시간)한 10℃에서 체류시간 100분으로 운전하여 알코올 함량 0.6%(v/v)의 비알콜성 맥주를 얻었다.The column of Example 1 was operated at a residence time of 100 minutes at 10 ° C. for 2 weeks (7 ° C., 3 hour residence time) to obtain a non-alcoholic beer having an alcohol content of 0.6% (v / v).
[실시예 4]Example 4
상기 실시예 1의 맥즙을 부정형의 1∼2mm의 크기인 담체가 충전된 컬럼에 실시예 1과 동일하게 고정화한 후 2℃에서 6시간의 체류시간으로 운전하여 알콜함량 0.3%(v/v)의 비알콜성 맥주를 얻었다.The wort of Example 1 was immobilized in the same manner as in Example 1 on a column filled with a carrier having an amorphous size of 1 to 2 mm, and then operated at a residence time of 6 hours at 2 ° C to 0.3% of alcohol content (v / v). Non-alcoholic beer was obtained.
[실시예 5]Example 5
상기 실시예 4의 컬럼을 13℃에서 체류시간 90분으로 하여 운전하여 알코올 함량 0.7%(v/v)의 비알콜성 맥주를 얻었다.The column of Example 4 was operated at a residence time of 90 minutes at 13 ° C. to obtain a non-alcoholic beer having an alcohol content of 0.7% (v / v).
[실시예 6]Example 6
보리맥아 40kg, 홉 35g을 이용하여 통상적인 방법에 의해 600ℓ의 맥즙을 제조하였다. 이 맥즙을 냉각시킨 후 5∼10℃로 유지하고 1∼3㎛ 필터로 여과한 후 80℃, 5분간 열처리한 후 컬럼 부피 5ℓ인 고정화 컬럼(I)을 통과시켰다.600 L of wort was prepared by a conventional method using 40 kg of barley malt and 35 g of hops. After cooling the wort, the mixture was maintained at 5 to 10 ° C., filtered through a 1 to 3 μm filter, heat-treated at 80 ° C. for 5 minutes, and passed through a fixed column (I) having a column volume of 5 L.
고정화 컬럼(I,II)은 직경 1mm, 길이 1∼2mm의 담체가 충전된 컬럼으로 3×108cells/㎖의 효모를 4℃에서 6시간 동안 순환고정화 한 후 사용하였다. 가동 후 처음 10ℓ는 컬럼의 상태가 안정화되기 전이므로 제외하고 그 다음부터 정상적인 비알콜성 맥주를 제조하였다. 컬럼의 운전 조건은 7℃에서 체류시간 3시간으로 하였고, 그 결과 생산된 비알콜성 맥주 중의 알코올 함량은 0.5%(v/v)였다.Immobilization column (I, II) was a column filled with a carrier of 1 mm in diameter and 1 to 2 mm in length and was used after circulation 3 × 10 8 cells / ml of yeast at 4 ° C. for 6 hours. Normal non-alcoholic beer was produced after that except for the first 10 liters before the operation of the column before stabilization. The operating conditions of the column was a residence time of 3 hours at 7 ℃, the alcohol content of the resulting non-alcoholic beer was 0.5% (v / v).
[실시예 7]Example 7
상기 실시예 6의 컬럼(I)을 2개월간 운전 후 10℃, 2시간 20분의 체류시간으로 제조하였을 때 맥주 등의 디아세틸의 농도가 0.15ppm으로 다소 높아, 이를 80℃, 4분간 열처리 한 후 제2의 고정화 컬럼(II)에 1℃, 1시간의 체류시간으로 통과시켜 디아세틸의 농도를 0.03ppm으로 낮추었고 이때 맥주중의 알콜 함량은 0.9%였다.When the column (I) of Example 6 was prepared at a residence time of 10 ° C. and 2 hours and 20 minutes after 2 months of operation, the concentration of diacetyl, such as beer, was slightly higher to 0.15 ppm, which was then heat-treated at 80 ° C. for 4 minutes. After passing through the second immobilization column (II) at a residence time of 1 ° C. and 1 hour, the concentration of diacetyl was lowered to 0.03 ppm, and the alcohol content in beer was 0.9%.
제2의 고정화 컬럼(II)은 실시예 1과 동일하게 준비하였고, 단지 운전조건만 0∼3℃, 체류시간 0.5∼3시간으로 차이가 있으며, 본 실시예에서는 1℃, 1시간의 체류시간으로 운전하였다. 하기한 (표1)에 각 단계에서의 디아세틸의 농도변화를 나타내었다.The second immobilization column (II) was prepared in the same manner as in Example 1, except that only the operating conditions were 0 to 3 ° C. and the residence time was 0.5 to 3 hours. In this embodiment, the retention time of 1 ° C. was 1 hour. Was operated. Table 1 below shows the concentration change of diacetyl at each step.
[표 1]TABLE 1
각 단계별 디아세틸의 농도 변화Diacetyl Concentration Changes in Each Step
[실시예 8]Example 8
상기 실시예 6의 컬럼을 2주간 운전 후(7℃, 3시간 체류시간) 10℃에서 체류시간 120분으로 운전하여 알코올 함량 0.63%(v/v)의 비알콜성 맥주를 얻었다. 또한 이를 열처리 후 제2의 고정화 컬럼(II)을 0℃, 90분의 체류시간으로 통과시켜 최종 알콜농도 0.82%(v/v), 디아세틸 농도 0.04ppm 의 비알콜성 맥주를 얻었다. 하기한 (표2)에 각 단계에서의 알콜, 디아세틸의 농도변화를 나타내었다.The column of Example 6 was operated for 2 weeks (7 ° C., 3 hours residence time) at 10 ° C. for 120 minutes to obtain a non-alcoholic beer with an alcohol content of 0.63% (v / v). After the heat treatment, the second immobilization column (II) was passed through a residence time of 0 ° C. and 90 minutes to obtain a nonalcoholic beer having a final alcohol concentration of 0.82% (v / v) and a diacetyl concentration of 0.04 ppm. Table 2 below shows the concentration change of alcohol and diacetyl in each step.
[표 2]TABLE 2
각 단계별 알콜 및 디아세틸의 농도 변화Change in the concentration of alcohol and diacetyl at each stage
[실시예 9]Example 9
상기 실시예 6의 맥즙을 부정형의 1∼2mm 크기인 담체가 충전된 칼럼에 실시예 1과 동일하게 고정화한 후 2℃에서 6시간의 체류시간으로 운전하여 알콜함량 0.45%(v/v)의 비알콜성 맥주를 얻었다.The wort of Example 6 was immobilized in the same manner as in Example 1 on a column filled with an amorphous 1 to 2 mm size carrier, and then operated at a residence time of 6 hours at 2 ° C. to provide an alcohol content of 0.45% (v / v). A nonalcoholic beer was obtained.
[실시예 10]Example 10
상기 실시예 9의 칼럼을 13℃에서 체류시간 90분으로 운전하여 알코올함량 0.8%(v/v)의 비알콜성 맥주를 얻었다.The column of Example 9 was operated at a residence time of 90 minutes at 13 ° C. to obtain a non-alcoholic beer with an alcohol content of 0.8% (v / v).
상기한 실시예에서 알 수 있는 바와 같이 본 발명에 방법에 따라 비알콜성 맥주를 연속적으로 생산할 경우, 기존의 공정들이 갖고 있던 연속적으로 운전되지 못했고, 회분식 운전에 따라 공정의 조절이 용이하지 못하며, 증발에 의해 비알콜성 맥주를 제조하는 경우 생산단가가 높아진다는 단점들을 해결할 수 있으며, 고정화 효모의 재활성화 없이 장기간 운전이 가능하고, 우수한 품질의 맥주를 생산할 수 있다. 또 상기 일차로 컬럼을 통과하여 디아세틸을 제거한 비알콜성 맥주를 다시 이차로 컬럼을 통과시켜 제조한 비알콜성 맥주는 불쾌한 맛을 제거하여 풍미가 우수하다.As can be seen in the above embodiment, when the non-alcoholic beer is continuously produced according to the method according to the present invention, the conventional processes do not operate continuously, and the control of the process is not easy according to the batch operation. When the non-alcoholic beer is produced by evaporation, it is possible to solve the disadvantages that the production cost increases, and it is possible to operate for a long time without reactivation of immobilized yeast, and to produce beer of high quality. In addition, the non-alcoholic beer produced by passing the non-alcoholic beer through which the diacetyl was removed by passing through the column to the second column again has excellent flavor by removing the unpleasant taste.
Claims (9)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950053488A KR100223527B1 (en) | 1994-12-27 | 1995-12-21 | A continuous processing method of non-alcoholic beer |
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| KR1019950053488A KR100223527B1 (en) | 1994-12-27 | 1995-12-21 | A continuous processing method of non-alcoholic beer |
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| KR100223527B1 true KR100223527B1 (en) | 1999-10-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019950053488A KR100223527B1 (en) | 1994-12-27 | 1995-12-21 | A continuous processing method of non-alcoholic beer |
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| Country | Link |
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| KR (1) | KR100223527B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100440723B1 (en) * | 1996-12-30 | 2004-10-02 | 오비맥주 주식회사 | Method for producing beer using immobilized yeast with reduced production cost and uniformed quality |
| KR101455811B1 (en) | 2006-05-19 | 2014-11-03 | 하이네켄 서플라이 체인 비.브이. | Continuous method for the production of a yeast fermented beverage |
| KR20160099214A (en) | 2015-02-12 | 2016-08-22 | 담양군 | A method for preparing beer containing blueberry |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910008125A (en) * | 1989-10-27 | 1991-05-30 | 컬터 리미티드 | Method for producing non-alcoholic beer |
| EP0508344A2 (en) * | 1991-04-12 | 1992-10-14 | Forschungszentrum Jülich Gmbh | Process and apparatus for the production of alcohol-free beer |
-
1995
- 1995-12-21 KR KR1019950053488A patent/KR100223527B1/en not_active IP Right Cessation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910008125A (en) * | 1989-10-27 | 1991-05-30 | 컬터 리미티드 | Method for producing non-alcoholic beer |
| EP0508344A2 (en) * | 1991-04-12 | 1992-10-14 | Forschungszentrum Jülich Gmbh | Process and apparatus for the production of alcohol-free beer |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100440723B1 (en) * | 1996-12-30 | 2004-10-02 | 오비맥주 주식회사 | Method for producing beer using immobilized yeast with reduced production cost and uniformed quality |
| KR101455811B1 (en) | 2006-05-19 | 2014-11-03 | 하이네켄 서플라이 체인 비.브이. | Continuous method for the production of a yeast fermented beverage |
| KR20160099214A (en) | 2015-02-12 | 2016-08-22 | 담양군 | A method for preparing beer containing blueberry |
Also Published As
| Publication number | Publication date |
|---|---|
| KR960023018A (en) | 1996-07-18 |
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