KR102630444B1 - Method For Preparing Beer Using Jujube - Google Patents

Method For Preparing Beer Using Jujube Download PDF

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KR102630444B1
KR102630444B1 KR1020210026956A KR20210026956A KR102630444B1 KR 102630444 B1 KR102630444 B1 KR 102630444B1 KR 1020210026956 A KR1020210026956 A KR 1020210026956A KR 20210026956 A KR20210026956 A KR 20210026956A KR 102630444 B1 KR102630444 B1 KR 102630444B1
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beer
jujube
malt
wort
boiling
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KR20220122895A (en
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이명순
김원식
구본자
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대경대학교 산학협력단
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    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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    • C12C5/023—Additives for beer enhancing the vitamin content
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    • C12C5/026—Beer flavouring preparations
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    • C12C7/00—Preparation of wort
    • C12C7/14—Lautering, i.e. clarifying wort
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    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
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    • C12C7/00—Preparation of wort
    • C12C7/24—Clarifying beerwort between hop boiling and cooling
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    • C12C7/00—Preparation of wort
    • C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling
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    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C9/00—Methods specially adapted for the making of beerwort
    • C12C9/02—Beerwort treatment; Boiling with hops; Hop extraction
    • 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
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Abstract

본 발명은 대추 맥주 제조 방법에 관한 것으로, 비타민 등이 풍부한 대추가 포함되어 향과 맛뿐만 아니라 기능성이 높은 맥주로서 유용하게 활용될 수 있다.The present invention relates to a method for producing jujube beer, which contains jujubes rich in vitamins and the like, and can be usefully used as a beer with high functionality as well as aroma and taste.

Description

대추 맥주 제조 방법{Method For Preparing Beer Using Jujube}Method for preparing jujube beer {Method For Preparing Beer Using Jujube}

본 발명은 대추 맥주 제조 방법에 관한 것이다.The present invention relates to a method for producing jujube beer.

우리나라에서 가장 많이 소비되고 있는 주류는 맥주로, 전체 주류 소비량의 과반인 52.5%를 차지하고 있고, 매년 맥주 소비량이 증가하고 있다. 또한, 국내 수제맥주 시장도 급격히 성장하여, 2012년 7억원에서 2017년 200억으로 성장하였고, 소규모 양조장 수도 2013년 55개에 불과했지만 2018년 120개로 급성장하였을 뿐만 아니라, 국내 수제맥주 면허가 12년 만에 100개를 회복하였다. The most consumed alcoholic beverage in Korea is beer, accounting for 52.5% of total alcohol consumption, and beer consumption is increasing every year. In addition, the domestic craft beer market has also grown rapidly, growing from 700 million won in 2012 to 20 billion won in 2017, and the number of small breweries has grown rapidly from only 55 in 2013 to 120 in 2018, and the domestic craft beer license has lasted for 12 years. 100 were recovered in just one day.

2010년대 중반, 과일소주가 전국적으로 유행하면서 과일 등이 첨가된 주류가 화제가 되었고, 다양한 맛과 향을 가진 세계 맥주를 쉽게 구입할 수 있게 되었으며, 수제 맥주집이 증가하고, 라거, 페일에일 및 IPA 등 맥주에 대한 용어가 흔해짐에 따라, 점점 더 현대인들에게 맥주의 맛 및 향에 대한 다양한 기호가 형성되고 있다.In the mid-2010s, as fruit soju became popular nationwide, alcoholic beverages with added fruits etc. became a hot topic. Beers from around the world with various tastes and aromas could be easily purchased. The number of craft beer bars increased, and lager, pale ale, and As terms for beer such as IPA become more common, modern people are increasingly forming various preferences for the taste and aroma of beer.

이에 따라, 독특한 맛과 향을 가진 개성이 뚜렷한 맥주가 트렌드로 부상하고 있고, 맥주제조에 여러 가지 과일이나 약초, 개성이 강한 향신료 등이 첨가된 독특한 맛의 맥주가 개발되고 있어, 우리 농산물을 이용한 과실맥주 산업 성장도 주목되고 있다.Accordingly, unique beers with unique tastes and aromas are emerging as a trend, and beers with unique tastes are being developed by adding various fruits, herbs, and unique spices to beer production, using Korean agricultural products. The growth of the fruit beer industry is also attracting attention.

한편, 대추는 우리나라 기후풍토에 적합하여 널리 재배되고 있는 과수로, 주성분인 포도당 및 과당 28%, 단백질 1.5%, 기타 칼슘, 철, 인, 비타민 A 및 비타민 B를 함유하고 있고, 비타민 C는 사과 및 복숭아의 백배를 함유되어 있어 천연의 비타민제라고 불린다. 대추의 에탄올 추출액을 간이 손상된 쥐에 투여하여 실험한 결과 손상된 간의 회복 및 보호 효과가 우수한 것으로 확인되었고, 완화강장제로 사용되기도 하며, 잘 익은 대추를 증숙 및 건조시켜 달여 먹으면 열을 내리게 하고, 변을 묽게 하여 변비를 없애며, 기침도 멎게 하는 것으로 알려져 있다.Meanwhile, jujube is a fruit tree that is widely cultivated as it is suitable for Korea's climate. It contains 28% of the main ingredients glucose and fructose, 1.5% of protein, other calcium, iron, phosphorus, vitamin A and vitamin B, and vitamin C compared to apples. It is called a natural vitamin because it contains 100 pear of peach. As a result of testing the ethanol extract of jujube by administering it to mice with damaged livers, it was confirmed that it had an excellent recovery and protection effect on the damaged liver. It is also used as a laxative tonic. When ripe jujubes are steamed and dried and eaten in a decoction, it reduces fever and relieves stool. It is known to relieve constipation by diluting it and to stop coughing.

종래에 국내산 대추의 대부분은 한약재나 제수용품으로만 소비되어 왔으나, 최근에는 대추를 소재로 한 음료, 술, 식초 등 새로운 식음료의 개발로 수요가 늘어 대추의 생산량도 증가하고 있는 추세이다. 그러나, 최근 대추를 소재로 한 여러 식품 제품들은 단순하게 대추 자체를 에탄올에 침출하여 사용하고 있으며, 한국 전통주인 막걸리의 재료로 사용되었으나, 타 주종에 활용된 사례가 많지 않다.Previously, most of the domestic jujubes were consumed only as herbal medicine or ceremonial products, but recently, the production of jujubes is also increasing due to the development of new food and beverages such as jujube-based drinks, alcohol, and vinegar. However, recently, many food products made from jujube simply use the jujube itself by leaching it in ethanol, and although it has been used as an ingredient in makgeolli, a traditional Korean liquor, there are not many cases of its use in other types of liquor.

이에, 본 발명자들은 최신 트렌드에 부합하고, 대추의 장점을 활용할 수 있는 맥주를 제조하기 위한 연구를 수행하여 본 발명을 완성하였다. Accordingly, the present inventors completed the present invention by conducting research to produce beer that meets the latest trends and can utilize the advantages of jujube.

대한민국 특허공개 10-2015-0047777호Republic of Korea Patent Publication No. 10-2015-0047777

본 발명의 하나의 목적은 맥아를 분쇄하여 분쇄 맥아를 준비하는 단계, 상기 분쇄 맥아와 양조용수를 혼합하여 당화시킨 후 여과하여 1차 맥아즙을 제조하는 단계, 상기 1차 맥아즙에 홉 및 대추를 첨가하여 끓인 후 불순물을 분리하여 2차 맥아즙을 제조하는 단계, 및 상기 2차 맥아즙을 냉각하여 발효시키는 단계를 포함하는 대추 맥주 제조 방법을 제공하는 것이다.One object of the present invention is to prepare ground malt by grinding malt, mixing the ground malt with brewing water to saccharify it and then filtering it to produce primary malt juice, adding hops and jujube to the primary malt juice. To provide a method for producing jujube beer, including adding and boiling to separate impurities to produce secondary wort, and cooling and fermenting the secondary wort.

본 발명의 일 양상은 맥아를 분쇄하여 분쇄 맥아를 준비하는 단계, 상기 분쇄 맥아와 물을 혼합하여 당화시킨 후 여과하여 1차 맥아즙을 제조하는 단계, 상기 1차 맥아즙에 홉 및 대추를 첨가하여 끓인 후 불순물을 분리하여 2차 맥아즙을 제조하는 단계 및 상기 2차 맥아즙을 냉각하여 발효시키는 단계를 포함하는 대추 맥주 제조 방법을 제공하는 것이다.One aspect of the present invention includes preparing ground malt by grinding malt, mixing the ground malt and water to saccharify and then filtering to produce primary malt juice, adding hops and jujube to the primary malt juice. To provide a method for producing jujube beer, including the steps of boiling and separating impurities to produce secondary wort, and cooling and fermenting the secondary wort.

본 발명은 비타민 A, 비타민 B, 비타민 C 등의 비타민, 무기염류 등의 영양소가 풍부하고, 맛과 향이 우수한 대추 맥주를 제조하는 방법이다.The present invention is a method of producing jujube beer, which is rich in nutrients such as vitamins such as vitamin A, vitamin B, and vitamin C, and mineral salts, and has excellent taste and aroma.

본 발명의 대추 맥주는 다음과 같은 방법으로 제조될 수 있다.Jujube beer of the present invention can be produced by the following method.

본 발명의 첫 번째 단계는 맥아를 분쇄하여 분쇄 맥아를 준비하는 단계이다.The first step of the present invention is to prepare ground malt by grinding malt.

본 단계의 분쇄 공정에 의하여, 맥아가 기계적으로 분쇄됨으로써 당화를 위한 용수와의 접촉면적이 늘어나 가용성 물질의 용해가 용이하게 될 뿐만 아니라, 불용성 물질의 화학적, 효소적 작용을 받기 쉽게 되어 맥아 추출액의 수율이 향상될 수 있다.Through the grinding process at this stage, the malt is mechanically pulverized, thereby increasing the contact area with the water for saccharification, which not only facilitates the dissolution of soluble substances, but also makes it susceptible to the chemical and enzymatic effects of insoluble substances, resulting in malt extract. Yield can be improved.

본 발명의 일 구체예에 따르면, 본 단계의 분쇄는 미분쇄일 수 있다. 다만, 전분질 수준의 미분쇄는 탄닌의 용출을 과다하게 하여 맥주 품질에 영향을 미칠 수 있고, 맥즙 여과시 맥즙 여과조를 사용할 때 곡피가 미분쇄되면 맥즙 여과가 원활하지 못하게 될 수 있으므로, 적당한 크기, 예를 들어 100메쉬 크기로 맥아를 분쇄하는 것이 바람직하다.According to one embodiment of the present invention, the grinding in this step may be fine grinding. However, fine grinding at the starchy level may affect beer quality by causing excessive elution of tannin, and when using a wort filter tank when filtering wort, fine grinding of grain skins may result in poor wort filtration, so filtration of wort may not be smooth. For example, it is desirable to grind malt to a 100 mesh size.

본 발명의 일 구체예에 따르면, 본 단계의 분쇄 방법은 건식 분쇄(Dry milling) 또는 습식(Wet milling) 분쇄로 이루어질 수 있다. 분쇄 방법은 여과 방법에 따라 달리 적용될 수 있으며, 당업계의 통상의 방법으로 수행될 수 있다.According to one embodiment of the present invention, the grinding method in this step may be performed by dry milling or wet milling. The pulverization method may be applied differently depending on the filtration method and may be performed by a conventional method in the art.

본 발명의 일 구체예에 따르면, 상기 맥아는 보리맥아 및 밀 맥아로 이루어지고, 상기 보리맥아 및 밀 맥아의 중량비는 7: 3인 것일 수 있다.According to one embodiment of the present invention, the malt may be composed of barley malt and wheat malt, and the weight ratio of the barley malt and wheat malt may be 7:3.

본 발명의 두 번째 단계는 분쇄 맥아와 물을 혼합하여 당화시킨 후 여과하여 1차 맥아즙을 제조하는 단계이다.The second step of the present invention is to prepare primary malt juice by mixing ground malt and water, saccharifying them, and then filtering them.

분쇄 맥아에 물을 혼합하여 죽과 같은 매쉬(Mash)를 제조하면, 맥아에 함유된 효소에 의해서 전분이 발효성 당류인 맥아당(Maltose)과 덱스트린(Edxtrin)으로 분해되는 당화과정이 일어난다. 당화가 끝난 매쉬는 다당인 전분이 발효성 당으로 완전히 분해된 상태가 되는데, 당화가 끝난 매쉬를 워트(Wort)라고 하고, 워트를 원심분리기 등을 사용해서 맥즙 또는 맥아즙(Sweet Wort)과 찌꺼기로 분리하는 여과 과정을 실시하여 1차 맥아즙이 제조될 수 있다.When ground malt is mixed with water to produce a porridge-like mash, a saccharification process occurs in which starch is broken down into fermentable sugars, maltose and dextrin, by enzymes contained in the malt. In mash that has completed saccharification, the polysaccharide starch has been completely decomposed into fermentable sugars. The mash that has completed saccharification is called wort, and the wort is separated into wort or sweet wort and dregs using a centrifuge, etc. Primary wort can be produced by performing a filtration process to separate the wort.

본 단계에서 사용되는 물은 양조용수인 것이 바람직하다.The water used in this step is preferably brewing water.

본 발명의 세 번째 단계는 1차 맥아즙, 홉, 및 대추를 혼합하여 끓인 후 불순물을 분리하여 2차 맥아즙을 제조하는 단계이다.The third step of the present invention is to prepare secondary wort by mixing primary wort, hops, and jujube, boiling them, and then separating impurities.

본 발명의 일 구체예에 따르면, 상기 대추는 건대추 또는 생대추일 수 있다. According to one embodiment of the present invention, the jujube may be dried jujube or raw jujube.

맥즙을 자비부 또는 자비조(Wort Kettle)에 넣어 끓이는 과정을 자비라고 하고, 자비 과정을 통해서 맥즙을 일정한 농도로 농축해서 각종 효소를 파괴하고, 세균 등을 살균하며, 맥주에 좋지 못한 영향을 미치는 휘발성 물질을 발산시킬 수 있다.The process of boiling wort in a wort kettle is called boiling. Through the boiling process, the wort is concentrated to a certain concentration to destroy various enzymes, sterilize bacteria, etc., and remove substances that have a negative effect on beer. Volatile substances may be emitted.

본 발명의 일 구체예에 따르면, 상기 홉은 매그넘(Magnum), 에쿠아노트(Ekuanot) 및 씨트라(Citra)일 수 있다.According to one embodiment of the present invention, the hops may be Magnum, Ekuanot, and Citra.

맥즙을 자비하면서 홉(Hop)을 첨가할 수 있는데, 홉은 뽕나무과의 덩굴 식물로 암나무에 열리는 솔방울 모양의 수정되지 않은 녹색 꽃으로, 맥즙 안의 단백질, 질소화합물 등과 쉽게 결합하여 가라앉히는 역할을 할 수 있다.Hops can be added while boiling the wort. Hops are vines of the Moraceae family and are unfertilized green flowers in the shape of pine cones that grow on female trees. They can easily bind to proteins and nitrogen compounds in the wort and play a role in settling them. there is.

본 발명의 네 번째 단계는 2차 맥아즙을 냉각하여 발효시키는 단계이다.The fourth step of the present invention is the step of cooling and fermenting the secondary wort.

효모가 골고루 퍼진 맥즙을 발효조로 옮겨 효모를 투입하여 발효시키고, 이 때 효모가 번식하면서 맥아즙을 분해하여 알코올과 이산화탄소를 만들어 내며, 일련의 발효 과정을 통해 맥주가 수득될 수 있다. 구체적으로, 16℃내지 21℃의 온도에서 3일 내지 4일정도 발효시켜 상면발효 맥주를 수득할 수 있고, 4℃내지 10℃의 저온에서 6일 내지 10일 정도 발효시켜 하면발효 맥주를 수득할 수 있다.The wort in which the yeast is spread evenly is transferred to a fermenter and the yeast is added to ferment it. At this time, the yeast proliferates and decomposes the wort to produce alcohol and carbon dioxide, and beer can be obtained through a series of fermentation processes. Specifically, top-fermented beer can be obtained by fermenting for about 3 to 4 days at a temperature of 16 ℃ to 21 ℃, and bottom-fermented beer can be obtained by fermenting for 6 to 10 days at a low temperature of 4 ℃ to 10 ℃. You can.

본 발명의 일 구체예에 따르면, 상기 발효는 2차 맥아즙에 효모를 첨가하여 발효하는 전발효단계 및 전발효단계가 끝난 미숙성 맥주를 재발효하는 후발효단계를 포함할 수 있다. According to one embodiment of the present invention, the fermentation may include a pre-fermentation step of fermenting the secondary wort by adding yeast and a post-fermentation step of re-fermenting the unaged beer after the pre-fermentation step.

본 발명의 일 구체예에 따르면, 상기 효모는 Safale T-58인 것일 수 있다.According to one embodiment of the present invention, the yeast may be Safale T-58.

본 발명의 일 구체예에 따르면, 상기 전발효단계는 20℃에서 7일 동안 이루어질 수 있다.According to one embodiment of the present invention, the pre-fermentation step may be performed at 20°C for 7 days.

전발효단계에서의 발효온도 조절은 전발효소 몸체에 부착된 냉각 자켓에 냉매를 순환시켜 목적하는 발효 온도를 조절할 수 있다.The fermentation temperature in the pre-fermentation stage can be controlled by circulating a refrigerant in a cooling jacket attached to the pre-fermentation enzyme body.

본 발명의 일 구체예에 따르면, 상기 후발효단계는 8℃내지 15℃에서 5일 동안 이루어질 수 있다.According to one embodiment of the present invention, the post-fermentation step may be performed at 8°C to 15°C for 5 days.

후발효단계에서는 맥주 중에 필요한 탄산 가스를 포화시킬 수 있고, 저온에서 일정 기간 동안 지속적으로 완만하게 발효시켜 단백질의 응고 및 효모를 응집 및 침강시켜 맥주를 제조할 수 있다.In the post-fermentation stage, carbon dioxide gas required in beer can be saturated, and beer can be produced by continuously and gently fermenting at low temperature for a certain period of time to coagulate proteins and flocculate and sediment yeast.

추가적으로, 완성된 맥주에 남아있는 발효 시 생긴 찌꺼기 및 죽은 효모 침전물 등을 걸러 저장 탱크에 이송시키고, 발생하는 탄산가스를 맥주 안에 녹아 들게 하고, 불쾌한 냄새를 제거하여 맛 및 향을 향상시키기 위해 약 -1℃내지 5℃의 온도에서 2개월 정도로 숙성시켜 판매용 맥주를 제조할 수 있다.Additionally, the fermentation residue and dead yeast sediment remaining in the finished beer are filtered and transferred to a storage tank, the carbon dioxide gas generated is dissolved into the beer, and unpleasant odors are removed to improve the taste and aroma. Beer for sale can be produced by maturing for about 2 months at a temperature of 1℃ to 5℃.

대추 맥주 제조 방법에 따르면, 비타민 등이 풍부한 대추가 포함되어 향과 맛뿐만 아니라 기능성이 높은 맥주로서 유용하게 활용될 수 있다.According to the jujube beer manufacturing method, jujubes, which are rich in vitamins, are included and can be usefully used as beer with not only aroma and taste but also high functionality.

도 1은 본 발명의 일 구체예에 따른 대추 맥주의 제조 공정을 나타낸 모식도이다.Figure 1 is a schematic diagram showing the manufacturing process of jujube beer according to an embodiment of the present invention.

이하 본 발명을 하나 이상의 실시예를 통하여 보다 상세하게 설명한다. 그러나, 이들 실시예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through one or more examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.

제조예 1: 대추를 사용한 맥주의 제조 방법Production Example 1: Method for producing beer using jujube

1-1. 맥아 제조 단계1-1. Malting stages

㈜비에스지에서 보리맥아 및 밀 맥아를 구입하여, 보리맥아 70kg 및 밀 맥아 30kg를 건식 롤 타입의 분쇄기로 1회 분쇄하여 적당한 크기로 분쇄된 맥아를 준비하고, 각 분쇄된 맥아를 혼합하여 당화력이 250(˚인 분쇄 맥아를 준비하였다.Purchase barley malt and wheat malt from BSG Co., Ltd., grind 70kg of barley malt and 30kg of wheat malt once with a dry roll-type grinder to prepare ground malt to an appropriate size, and mix each grinded malt to obtain a saccharification power of 250%. (˚) ground malt was prepared.

1-2. 당화 및 여과 단계1-2. Saccharification and filtration steps

제조예 1-1에서 준비한 분쇄 맥아와 695L 양조용수를 혼합하여 매쉬(Mash)를 제조하였고, 구체적으로, 65℃에서 40분, 70℃에서 20분간 당화 과정을 진행하여, pH 4.6, 농도가 11.7(˚인 맥아즙을 수득하였다. Mash was prepared by mixing the ground malt prepared in Preparation Example 1-1 with 695L of brewing water. Specifically, the saccharification process was performed at 65°C for 40 minutes and 70°C for 20 minutes, resulting in pH of 4.6 and concentration of 11.7. (˚wort was obtained.

당화 과정이 끝난 맥아즙을 여과조에 통과시켜 불순물을 제거시켰다. 구체적으로, 충분히 불순물을 제거하기 위해 수회 반복하여 여과조에 통과시켜 수득한 맥아즙을 자비조로 이동하였다. 담금박의 잔당을 확보하기 위해 80℃의 양조용수로 씻어 60분 동안 당화과정을 진행하고, 여과조를 통과시켜 나머지 맥아즙 수득하여 자비조로 이동하였다.The wort juice that had completed the saccharification process was passed through a filtration tank to remove impurities. Specifically, the wort obtained by passing through the filtration tank several times to sufficiently remove impurities was transferred to the boiling tank. In order to secure the remaining sugar in the soaked wort, it was washed with brewing water at 80°C and saccharified for 60 minutes . The remaining wort juice was obtained by passing it through a filtration tank and transferred to the boiling tank.

1-3. 자비 및 침전 단계1-3. Boiling and sedimentation steps

제조예 1-2에서 수득한 맥아즙에 홉(hop) 및 준비한 대추를 첨가하고 100℃에서 60분동안 자비(boiling)하였다.Hops and prepared jujube were added to the wort obtained in Preparation Example 1-2, and boiled at 100°C for 60 minutes.

구체적으로, 대추는 씨를 제거한 건대추 또는 생대추를 사용하였고, 건대추를 사용할 경우에는 5kg을 첨가하였고, 생대추를 사용하는 경우에는 6.25kg을 첨가하였다.Specifically, dried jujubes or raw jujubes with seeds removed were used. When dried jujubes were used, 5 kg was added, and when raw jujubes were used, 6.25 kg was added.

또한, 홉은 비터홉인 매그넘(Magnum) 600g을 자비시작시 첨가하여 60분동안 끓였고, 아로마홉 에쿠아노트(Ekuanot) 400g을 자비를 시작한 후 50분이 될 때 첨가하여 자비과정이 종료되는 10분동안 끓였고, 자비가 끝날 때, 아로마홉 씨트라(Citra) 500g을 첨가하였다.In addition, 600g of Magnum, a bitter hop, was added at the beginning of boiling and boiled for 60 minutes, and 400g of aroma hop Ekuanot was added 50 minutes after starting boiling, and boiled for 10 minutes at the end of the boiling process. It was boiled for minutes, and at the end of boiling, 500g of aroma hop Citra was added.

자비가 끝난 후, 침전조에서 맥아즙을 원심 분리 및 침강시켜 홉찌꺼기(홉박), 대추찌꺼기(대추박) 등의 불순물을 제거하였다. After boiling, the wort was centrifuged and sedimented in a sedimentation tank to remove impurities such as hop residue (hop meal) and jujube residue (jujube meal).

1-4. 맥즙 냉각 및 발효 단계1-4. Wort cooling and fermentation steps

제조예 1-3에서 불순물을 제거한 맥아즙을 발효 탱크로 이송시켜 두 단계 발효 과정을 거쳐 맥주를 완성하였다. The wort from which impurities were removed in Preparation Example 1-3 was transferred to a fermentation tank and went through a two-step fermentation process to complete beer.

구체적으로, 평판형 냉각기를 사용하여 20℃까지 급속히 냉각하면서, 무균산소공급장치로 살균맥즙의 용존산소가 8ppm이 되도록 산소봄베이어를 이용해 주입하여 맥즙 이송 중 효모 생육에 필요한 무균산소를 공급하였다.Specifically, while rapidly cooling to 20°C using a flat-type cooler, the dissolved oxygen in the sterilized wort was injected to 8ppm using a sterile oxygen supply device using an oxygen bomber to supply the sterile oxygen necessary for yeast growth during wort transport.

발효탱크로 이송된 맥아즙에 맥주 양조 효모인 Safale T-58 활성건조효모 20L를 첨가하여 20℃에서 일주일 동안 전발효 과정을 진행하였다. 그 후, 후발효 단계에서, 전발효가 끝난 미숙성 맥주를 8℃ 내지 15℃에서 5일 동안 남은 잔당을 재발효시켜 알코올 농도 4.7%인 맥주를 제조하였다. 20L of Safale T-58 active dry yeast, a beer brewing yeast, was added to the wort transferred to the fermentation tank, and the pre-fermentation process was carried out at 20°C for one week. Then, in the post-fermentation stage, the remaining sugar was re-fermented from the pre-fermented unaged beer at 8°C to 15°C for 5 days to produce beer with an alcohol concentration of 4.7%.

1-5. 숙성 및 제품화 단계1-5. Ripening and commercialization stage

제조예 1-4의 완성된 맥주를 4℃ 및 CO2 레벨 2.2볼륨으로 조건을 갖추어 보관하였다.The finished beer of Preparation Example 1-4 was stored under conditions of 4°C and CO 2 level of 2.2 volume.

실험예 1: 대추 맥주의 우수한 관능성 확인Experimental Example 1: Confirmation of excellent sensory properties of jujube beer

Praga Premium pils 및 칭따오 밀맥주를 구입하여 대조군 1 및 대조군 2로 준비하고, 제조예 1에 따라 대추 맥주를 제조하여 관능성을 평가하였다.Praga Premium pils and Tsingtao wheat beer were purchased and prepared as Control Group 1 and Control Group 2, and jujube beer was prepared according to Preparation Example 1 to evaluate sensory properties.

구체적으로, 30대의 남녀 직장인 50명을 대상으로 5점 평점법(1: 매우 나쁨, 2: 나쁨, 3: 보통, 4: 좋음, 5: 매우 좋음)에 의해 대추 맥주의 색상, 향, 맛, 바디감, 및 균형에 대한 기호도를 각각 평가하였으며, 이에 대한 평균값을 표 1에 나타내었다.Specifically, 50 male and female office workers in their 30s were asked to rate the color, aroma, taste, and Preferences for body and balance were evaluated, and the average values are shown in Table 1.

시제품prototype 대조구 1Control 1 대조구 2Control 2 비고note 색상color 44 44 44 향incense 55 44 44 맛taste 44 33 44 바디감body 44 44 33 균형balance 44 44 33 합계Sum 2121 1919 1818

표 1을 참조하면, 제조예 1에 따라 제조된 대추 맥주의 색상, 향, 맛, 바디감 및 균형이 전체적으로 대조구1 및 대조구 2 대비 종합적으로 우수한 것이 확인되었다.Referring to Table 1, it was confirmed that the color, aroma, taste, body, and balance of the jujube beer prepared according to Preparation Example 1 were overall superior to Control 1 and Control 2.

색에 있어서, 제조예 1은 대조구 1 및 대조구 2와 동일한 평가를 받은 것이 확인되었고, 구체적으로, 삶은 대추의 탁하고 어두운 갈색 빛에도 불구하고 연한 주황색을 띠는 대조구 1 및 밝은 황금빛의 대조구 2와 동일한 선호도가 인정된 것으로 확인되었다. 이는, 색이 어둡고 탁한 색을 띠는 맥주가 쓰고, 알코올 도수가 높으며, 독할 것이라는 소비자들의 인식을 고려하였을 때, 자비과정에서 대추를 넣었음에도 맥주의 일반적인 색상과 선호도 점수가 동일 한 것으로 보아 제조예 1가 색상에 있어서 우수한 관능성을 가지는 것으로 조사되었다. In terms of color, it was confirmed that Preparation Example 1 received the same evaluation as Control 1 and Control 2, and specifically, Control 1, which was light orange in color despite the cloudy and dark brown color of the boiled jujube, and Control 2, which was bright golden. It was confirmed that the same preference was recognized. This is because, considering consumers' perception that dark and cloudy beer is bitter, has high alcohol content, and is strong, the general color and preference score of the beer were the same even though jujubes were added during the brewing process. It was found to have excellent sensory properties in terms of monovalent color.

향에 있어서, 제조예 1은 대조구 1 및 대조구 2 대비 우수한 평가를 받은 것이 확인되어, 맥주의 고소하고 시원한 향이 대추의 은은한 특유의 향과 잘 어우러져 깊고 풍부한 향을 느끼게 하여 높은 기호 점수를 받은 것으로 조사되었다.In terms of aroma, Preparation Example 1 was confirmed to have received an excellent evaluation compared to Control 1 and Control 2. It was found that the savory and cool aroma of beer blended well with the subtle unique aroma of jujube to create a deep and rich aroma, and thus received a high preference score. It has been done.

맛에 있어서, 제조예 1은 대조구 1 및 대조구 2 대비 동일하거나 높은 평가를 받은 것으로 확인되었다. 구체적으로, 대추의 달짝찌근한 맛이 맥주의 고소하면서도 청량한 맛과 조화를 이루어 일반적인 맥주에서 느낄 수 없는 맛이 나며, 맥주의 씁쓸한 끝 맛이 대추의 은은한 단맛에 의해 상쇄되어 맥주의 감칠맛이 더해지는 것으로 조사되었다.In terms of taste, Preparation Example 1 was confirmed to have received the same or higher evaluation than Control 1 and Control 2. Specifically, the sweet and spicy taste of the jujube harmonizes with the savory yet refreshing taste of the beer, creating a taste that cannot be felt in regular beer, and the bitter aftertaste of the beer is offset by the subtle sweetness of the jujube, adding to the umami of the beer. It was found that

바디감에 있어서 이는 대추가 자비과정에서 첨가되어 끓여지는 과정에서 대추에서 생기는 하얀 가루형태의 사포닌 및 베타케로틴(beta-carotene) 및 대추가 물러져 조금씩 방출되는 열매부분이 맥주에 우러나, 입에 머금었을 때 좋은 바디감을 느끼게 하고, 목 넘김이 우수하여, 제조예 1은 대조구 1 및 대조구 2와 동일하거나 높은 점수를 받은 것으로 확인되었다. In terms of body, this is due to the white powdery saponin and beta-carotene produced from the jujube during the boiling process, as well as the fruit parts that are released little by little as the jujube softens, which permeates the beer and can be held in the mouth. It was confirmed that Preparation Example 1 received the same or higher scores as Control 1 and Control 2, as it gave a good body feeling and was excellent at swallowing.

또한, 균형감에 있어서, 색상, 향, 맛 및 바디감에 있어서 대추와 맥주가 조화를 이루어 우수한 균형감이 인정되어, 제조예 1은 대조구 1 및 대조구 2와 동일하거나 높은 평가를 받은 것으로 확인되었다.In addition, in terms of balance, jujube and beer were harmonized in terms of color, aroma, taste and body, and an excellent sense of balance was recognized, and it was confirmed that Preparation Example 1 received the same or higher evaluation as Control 1 and Control 2.

종합적으로, 제조예 1의 대추 맥주는 대조구 1 및 대조구 2 대비 향, 맛, 바디감 및 균형에 대한 관능성이 우수하고, 대추를 첨가했음에도 불구하고 우수한 색상을 유지할 수 있음이 확인되었다. Overall, it was confirmed that the jujube beer of Preparation Example 1 had superior sensory properties in terms of aroma, taste, body, and balance compared to Control 1 and Control 2, and could maintain excellent color despite the addition of jujube.

이제까지 본 발명에 대하여 그 실시예들을 중심으로 살펴보았다. 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명이 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.So far, the present invention has been examined focusing on its embodiments. A person skilled in the art to which the present invention pertains will understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative rather than a restrictive perspective. The scope of the present invention is indicated in the claims, not the foregoing description, and all differences within the equivalent scope should be construed as being included in the present invention.

Claims (8)

맥아를 분쇄하여 분쇄 맥아를 준비하는 단계;
상기 분쇄 맥아와 물을 혼합하여 당화시킨 후 여과하여 1차 맥아즙을 제조하는 단계;
상기 1차 맥아즙에 홉 및 대추를 첨가하여 끓인 후 불순물을 분리하여 2차 맥아즙을 제조하는 단계; 및
상기 2차 맥아즙을 냉각하여 발효시키는 단계
를 포함하는 대추 맥주 제조 방법으로서,
상기 대추는 건대추 또는 생대추이고,
상기 홉을 첨가하여 끓이는 것은 매그넘(Magnum)을 먼저 첨가하여 끓이고 이후 에쿠아노트(Ekuanot)를 추가로 첨가하여 매그넘 및 에쿠아노트를 함께 끓이는 것이고,
상기 발효는 2차 맥아즙에 효모를 첨가하여 발효하는 전발효단계; 및 전발효단계가 끝난 미숙성 맥주를 재발효하는 후발효단계를 포함하는 것이고,
상기 후발효단계는 8℃ 내지 15℃에서 5일 동안 이루어지는 것인 대추 맥주 제조 방법.
Preparing ground malt by grinding malt;
Preparing primary malt juice by mixing the ground malt and water, saccharifying them, and then filtering them;
Preparing secondary wort by adding hops and jujube to the primary wort, boiling it, and then separating impurities; and
Cooling and fermenting the secondary wort
A method for producing jujube beer comprising:
The jujube is dried jujube or raw jujube,
Boiling by adding the hops means adding Magnum first and boiling it, then adding Ekuanot and boiling Magnum and Ekuanot together,
The fermentation includes a pre-fermentation step of adding yeast to secondary wort and fermenting it; and a post-fermentation step of re-fermenting the immature beer that has completed the pre-fermentation step,
A method for producing jujube beer, wherein the post-fermentation step is performed at 8°C to 15°C for 5 days.
 제 1항에 있어서,
상기 맥아는 보리맥아 및 밀 맥아로 이루어지고,
상기 보리맥아 및 밀 맥아의 중량비는 7: 3인 것인 대추 맥주 제조 방법.
According to clause 1,
The malt consists of barley malt and wheat malt,
A method for producing jujube beer, wherein the weight ratio of the barley malt and wheat malt is 7:3.
 삭제delete 삭제delete 삭제delete 삭제delete 제 1항에 있어서,
상기 전발효단계는 20℃에서 7일 동안 이루어지는 것인 대추 맥주 제조 방법.According to clause 1,
A method for producing jujube beer, wherein the pre-fermentation step is performed at 20°C for 7 days. 삭제delete
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Citations (2)

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JP2002291460A (en) * 2001-03-30 2002-10-08 Kyodo Shoji:Kk Method for producing brewed liquor and brewed liquor
JP2007259763A (en) * 2006-03-28 2007-10-11 Kyoto Univ Fermented malt beverage and method for producing the same

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KR20150047777A (en) 2013-10-25 2015-05-06 정세윤 HUD for vehicle using smart apparatus
KR102094197B1 (en) * 2018-07-20 2020-03-27 버드나무양조장 주식회사 Method for Preparing Buckwheat Beer

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JP2002291460A (en) * 2001-03-30 2002-10-08 Kyodo Shoji:Kk Method for producing brewed liquor and brewed liquor
JP2007259763A (en) * 2006-03-28 2007-10-11 Kyoto Univ Fermented malt beverage and method for producing the same

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티스토리(Tistory)에 게재된 ‘양조/수제맥주 건조효모 종류’(2021.02.25.), https://notico.tistory.com/2511475*

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