KR20160099214A - A method for preparing beer containing blueberry - Google Patents

Abstract

The present invention relates to a process for producing blueberry beer and a blueberry beer produced by the process.
More specifically, the method for preparing blueberry beer according to the present invention comprises: a hot water extraction step of adding 500 parts by weight of water based on 100 parts by weight of blueberry seeds on the basis of weight, and extracting the mixture at 70 ° C for 5 hours; And concentrating the extract at a reduced pressure for 6 hours under the conditions of 45 캜 and 0.8 kG to produce a concentrated liquid; A barley soaking process in which barley is soaked and then water is removed; and a malt production process comprising germinating the soaked barley for 4 days to 6 days, cultivating the barley at 60 to 80 ° C, and then preparing malt into a malt; The prepared malt was pulverized, and purified water of 36 to 40 ° C was added thereto. The resulting malt was pulverized at 50 to 56 ° C for 4 to 6 minutes, at 60 to 66 ° C for 20 to 40 minutes, at 68 to 76 ° C for 20 to 40 minutes, To 86 DEG C for 15 to 25 minutes, and separating the result of the saccharification process into malt sprouts and wort; A filtration step of filtering the malt juice in a filtration tank; Adding a hop to the filtered juice and boiling at a boiling temperature of 100 ° C or higher; A whirlpool process of supplying the boiled wort to the whirlpool to remove wastes of the malt and the hop; And a cooling and oxygen supplying step of cooling the wort having been subjected to the whirlpooling process to cool the yeast to 12 to 18 ° C, supplying oxygen and cooling the wort cooler; And adding the yeast to the fermentation stock solution, adding an immature beer fermentation process for fermentation for 2 to 7 days in a fermentation tank, adding the blueberry extract to the immature beer, and heating the mixture at 0 to 4 ° C for 7 days to 21 days And a beer manufacturing step including a ripening process for ripening the beer.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a blueberry beer,

The present invention relates to a process for producing a blueberry beer and a blueberry beer produced by the process.

Blueberries are grown in rhododendrons and Ericaceae Vaccinium sp.) Is a bush or evergreen fruit which is native to North America. It is a shrub that grows low in height. There are about 450 species around the world in the northern hemisphere. Currently cultivated varieties include lowbush blue Three varieties are dominant, including berry, highbush blueberry and rabbiteye blueberry.

The root of the blueberry is a hairy root, so that the growth is poor in hard soil, the breeding is fast-breaking and the age of the blight is fast. The flower is a hairy flower, and the fruit of the blueberry is almost round, 1.5 g. It is dark blue, reddish brown or black, with white powder on the surface.

The blueberry fruit has a good color and taste, and is rich in sugars, organic acids, inorganic minerals, various vitamins and dietary fiber, and has high nutritional value.

Specifically, carbohydrates have an average of 13.8%, similar to apple, which is a representative fruit of litter and water. The minerals contain zinc, copper and manganese in a large amount, and the color indicating the color of blueberry fruit is redoxine It has been known that it exhibits effects of promoting activation of synthesis, promoting cancer adaptation, capillary protection action, antioxidative action, anti-ulcer activity and anti-inflammatory action, and suicidal action.

It has also been reported that the above-mentioned blueberry fruit contains various polyphenols such as anthocyanin, chlorogenic acid, proanthocyanidin, flodogocyanate and catechin.

In particular, 100 g of blueberry fruit contains about 85 to 270 mg of anthocyanin and a relatively high level of phenolic compounds. Major anthocyanins include delphinidin-monogalactoside, cyanidin-monogalactoside, petunidin-monogalactoside, malvidin-monogalactoside, malvidin-monoarabinoside , And caffeic acid and para-coumaric acid are known to be the main phenolic compounds.

A variety of functionalities are known for blueberries, which contain a large amount of these various nutrients.

The anthocyanin of the blueberry fruit suppresses retinal decline which is a poorly visible phenomenon, relieves eye fatigue, increases the resistance of the retinal capillaries, reduces capillary infiltration and improves eye congestion It is known that it has the effect of enhancing the eyesight. In addition, the steady consumption of blueberry fruits can prevent degenerative brain diseases including Alzheimer's disease, inhibit cholesterol production, inhibit the development of atherosclerosis, It has been reported that it has various functions such as inhibiting atopic dermatosis and inhibiting urinary tract diseases by inhibiting allergen-transmitting substance free glass at the same time.

Due to these various functions, various foods such as candy, gum, jam and the like are being developed in addition to the above-mentioned blueberries, and recently functional foods and medicines have been actively developed.

In Korea, sake is traditionally used as a raw material for cereal, which is a raw material for starch, except for hyungsung, and as a fermentation agent, it is used as a fermentation agent instead of leaven, Or they were distilled and distilled (distilled or distilled).

In recent years, interest in various kinds of alcohol has been increased and taste has been diversified, so that there is an increasing demand to add ingredients that benefit the human body to drink and to drink together. In accordance with these demands, people who drink ginseng, plums, pine leaves, garlic, etc., which are known to be beneficial to health, are gradually increasing in number. However, in such a case, it is mainly based on soju, etc., It is pointed out that a problem that can not be enjoyed by all, and a case where a large amount of food is consumed, the damage due to drinking becomes larger.

Korea is one of the countries that consumes a large amount of alcohol worldwide, and consumption of alcohol of high frequency has been dominant in recent years. Recently, however, drinking culture is gradually emerging in which young people think about health and drink alcohol moderately.

Beer, which has formed a new market with this new drinking culture, is one of the representative wines of the West which is widely consumed mainly by young people. The beer is usually prepared by germinating barley or wheat and converting starch in barley or wheat into sugar by various enzymes including glycosidase produced during germination, converting the sugar into starch, adding a hopper, It is produced by adding brewer's yeast to produce alcohol, and by leaving carbon dioxide gas during the fermentation.

There have been attempts to add a specific ingredient to beer having a low alcohol content, and to add not only taste and flavor but also nutritional ingredient to beer as a method for solving the problem of fruit shochu based on existing shochu.

However, to date there have been some researches related to jams and fermented products using blueberries, but research on beer using blueberries has been lacking.

10-10206260B 10-0223527B 2011-0051748A

It is an object of the present invention to solve the problems of the prior art as described above, and it is an object of the present invention to provide a process for producing blueberry beer using a blueberry extract and a blueberry beer produced by the process.

In order to achieve the above object, the present invention provides a method for manufacturing blueberry beer.

Specifically, the method for preparing blueberry beer comprises: a hot water extraction process in which 500 parts by weight of water is added based on 100 parts by weight of blueberry raw material on the basis of weight, and the mixture is extracted at 70 ° C for 5 hours to produce an extract; And concentrating the extract at a reduced pressure for 6 hours under the conditions of 45 캜 and 0.8 kG to produce a concentrated liquid; A barley soaking process in which barley is soaked and then water is removed; and a malt production process comprising germinating the soaked barley for 4 days to 6 days, cultivating the barley at 60 to 80 ° C, and then preparing malt into a malt; The prepared malt was pulverized, and purified water of 36 to 40 ° C was added thereto. The resulting malt was pulverized at 50 to 56 ° C for 4 to 6 minutes, at 60 to 66 ° C for 20 to 40 minutes, at 68 to 76 ° C for 20 to 40 minutes, To 86 DEG C for 15 to 25 minutes, and separating the result of the saccharification process into malt sprouts and wort; A filtration step of filtering the malt juice in a filtration tank; Adding a hop to the filtered juice and boiling at a boiling temperature of 100 ° C or higher; A whirlpool process of supplying the boiled wort to the whirlpool to remove wastes of the malt and the hop; And a cooling and oxygen supplying step of cooling the wort having been subjected to the whirlpooling process to cool the yeast to 12 to 18 ° C, supplying oxygen and cooling the wort cooler; And adding the yeast to the fermentation stock solution, adding an immature beer fermentation process for fermentation for 2 to 7 days in a fermentation tank, adding the blueberry extract to the immature beer, and heating the mixture at 0 to 4 ° C for 7 days to 21 days And a beer preparation step including a ripening process for ripening the beer.

The present invention also provides a blueberry beer to achieve the above object.

The blueberry beer produced by the blueberry beer according to the present invention can be obtained by adding an effective ingredient such as various polyphenols including anthocyanin contained in blueberry and a variety of minerals and minerals by the addition of blueberry, , And blueberry extract of purple color, it has excellent color and flavor and is sensual. Therefore, it is evaluated that it can contribute to the improvement of profit of blueberry farm by suggesting a new use of blueberry.

In the present specification, the food may be a natural product or a processed product containing one or more nutrients, which can be directly eaten through a certain processing step. In general terms, Food additives and beverage additives.

The food may further include food additives, and the food additives include all those that comply with the standards and standards for the relevant items in accordance with General Regulations for Food Additives approved by the Korean Food and Drug Administration and General Testing Methods.

The above-mentioned food additives include, for example, chemical compounds such as ketones, glycine, potassium citrate, nicotinic acid and cinnamic acid, natural additives such as persimmon extract, licorice syrup, crystalline cellulose, - Mixed preparations such as a sodium glutamate preparation, a noodle-added alkaline agent, a preservative preparation, a tar coloring agent and the like.

In the present specification, the health functional food refers to a food group imparted with added value to function and express the function of the food by physical, biochemical, biotechnological, or the like to the food, a bio-defense rhythm control of the food composition, Means a food which has been designed and manufactured so that the weight control function related to prevention and recovery is sufficiently expressed in the living body.

In the present specification, beverage means a generic term for drinking or enjoying a taste, and is intended to include a health functional beverage. The beverage is not particularly limited as long as it contains the above-mentioned blueberry extract as an active ingredient as an essential ingredient at the indicated ratio, and may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages have.

In the present specification, the health functional beverage refers to a beverage having a value added to the beverage so that the function of the beverage functions to a specific purpose by physical, biochemical, biotechnological, or the like, Means a beverage that has been designed so that the body control function related to the prevention and recovery of disease is sufficiently expressed in the living body.

In this specification, the blueberry extract may be one which is extracted using at least one solvent selected from the group consisting of water and an organic solvent, preferably a spirit. In this respect, the blueberry extract is preferably a blueberry extract Lt; / RTI >

In the present specification, the term "weight" refers to a value that represents the mass of the other component in comparison with the mass of the specific component in a general sense.

The inventors of the present invention have found that, in order to utilize blueberries widely, while developing foods utilizing blueberries, the demand for blueberries as a raw material is limited, despite the excellent functionality of blueberries, As a result of studies on various application products, it has been confirmed that blueberry-added beer can be produced. Further research is being conducted to find out that the anthocyanin family, which is a main component of blueberry, is very unstable in heat, Or by high temperature treatment in the manufacturing process. On the other hand, it is confirmed that it is very stable under low temperature refrigeration condition, and it is confirmed that the addition of blueberry extract to the aging process is most suitable, It was confirmed that the longer the period, the less fruit was consumed and the higher the carbonic acid pressure and sour taste, Respectively.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for manufacturing blueberry beer. Specifically, the method for producing blueberry beer includes: a step of preparing blueberry extract; Malt production stage; Wax production phase; A fermentation stock solution preparation step and a beer production step.

For example, the method for preparing blueberry beer comprises: a step of adding 500 parts by weight of water based on 100 parts by weight of blueberry seeds on a weight basis, and extracting the mixture at 70 ° C for 5 hours to produce an extract; And concentrating the extract at a reduced pressure for 6 hours under the conditions of 45 캜 and 0.8 kG to produce a concentrated liquid; A barley soaking process in which barley is soaked and then water is removed; and a malt production process comprising germinating the soaked barley for 4 days to 6 days, cultivating the barley at 60 to 80 ° C, and then preparing malt into a malt; The prepared malt was pulverized, and purified water of 36 to 40 ° C was added thereto. The resulting malt was pulverized at 50 to 56 ° C for 4 to 6 minutes, at 60 to 66 ° C for 20 to 40 minutes, at 68 to 76 ° C for 20 to 40 minutes, To 86 DEG C for 15 to 25 minutes, and separating the result of the saccharification process into malt sprouts and wort; A filtration step of filtering the malt juice in a filtration tank; Adding a hop to the filtered juice and boiling at a boiling temperature of 100 ° C or higher; A whirlpool process of supplying the boiled wort to the whirlpool to remove wastes of the malt and the hop; And a cooling and oxygen supplying step of cooling the wort having been subjected to the whirlpooling process to cool the yeast to 12 to 18 ° C, supplying oxygen and cooling the wort cooler; And adding the yeast to the fermentation stock solution, adding an immature beer fermentation process for fermentation for 2 to 7 days in a fermentation tank, adding the blueberry extract to the immature beer, and heating the mixture at 0 to 4 ° C for 7 days to 21 days And a beer preparation step including a fermentation process of aging the beer during the fermentation.

Since the process of milling the malt is to crush the malt using a malt crusher and to facilitate penetration of the enzyme into the malt, it can be carried out by mechanically pulverizing the malt crust to prevent the malt hatch from breaking too much have.

Thereafter, water or purified water at 30 to 75 ° C or 36 to 40 ° C may be added to the crushed malt so as to increase the activity of various enzymes, and then saccharification may be performed.

The lautering may further include a step of extracting the fermentable component which is dissolved in the malt, that is, the fermented milk, by filtering the wort extracted from the malt, that is, the malt extract.

The boiling is carried out by introducing a hop into the filtered juice and heating the beef to a high temperature of 100 ° C or higher during the boiling, thereby producing the bitter taste of the beer and the aroma component, sterilization of the juice, Improvement of the taste, turbidity, stability of the beer due to solidification, maintenance of the wax component through inactivation of the enzyme, and the like.

The whirlpool is a process of removing the debris of the malt and the hop by feeding the boiled wort to the whirlpool, thereby obtaining clean wort.

The cooling and oxygen supply process is a process for cooling fine wort to a temperature at which the yeast can ferment as soon as possible, and the oxygen supply is carried out together for the yeast growth.

The ripening process is a process which is the core of the present invention and is a process of matured immature beer. In the immature beer, the blueberry extract is added to the immature beer in an amount of 0.1 to 10 By weight or 0.5 to 5 parts by weight or 1 to 3 parts by weight, and aging at 0 ° C to 4 ° C for 7 days to 21 days.

Further, after the aging process, the aged beer may be put into a beer filter, and an additional filtration process may be performed to remove the yeast, precipitated absorbent paper, or proteins in the beer after the beating effect, which are not stained and are attracted to the beer.

The beer manufacturing process can be manufactured using a house beer manufacturing facility (Brewpub. Microbrewery).

In addition, the present invention provides a blueberry beer produced by the above production method.

The blueberry beer has the advantage that the blueberry extract is added to impart a peculiar flavor, sweetness and acidity to blueberries, and peculiar color of beer due to the purple color peculiar to blueberries, and the preference degree is further improved .

Hereinafter, embodiments of the present invention will be described in more detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. All experimental results were repeated at least 3 times and expressed as an average value.

[ Manufacturing example . Blueberries  extraction Extract  And Blueberries  Manufacture of beer]

Blueberries purchased fresh blueberry cultivars from June to July in Damyang, Jeollanam-do, and purchased them from the Daebang Blueberry Local Project. The purchased blueberries were frozen and stored until used in the experiment.

The blueberry extract concentrate, that is, the blueberry extract, was prepared by hot water extraction method in which 1 L of water was added to 200 g of the above blueberry and circulated for extraction at 70 ° C for 5 hours. The prepared hot-water extract was filtered using a filter paper (Whatman filter), and concentrated under reduced pressure at 45 ° C and 0.8 kG for 6 hours to prepare a blueberry extract.

The beer using the blueberry extract was prepared according to three processes in order to confirm the optimal addition stage.

First, Example 1 was prepared by adding a blueberry extract to a mixing and immersion step. Specifically, the malt and the subsidiary raw material, which are commonly used in beer production, were added to the dipping tank together with the water for immersion, and then the prepared blueberry extract was added together and the saccharification process was performed. After the saccharification process was completed, the mixture was transferred to a filtration tank to remove wastes such as malt and additives, to remove wastewater, and to add boiled wastes to the filtered wastewater. After filtration of the hop residue and other precipitates formed in the boiling process, the protein precipitates are removed through the whirlpool process to obtain clean wort, which is subjected to a cooling process at a temperature suitable for the yeast input. At this time, Lt; / RTI > The cooled wort was transferred to a fermenter and fermented by adding yeast. The fermented beer was transferred to a storage tank and aged at 0 ° C to 4 ° C.

Example 2 was prepared by adding a blueberry extract to the heating process. Specifically, the saccharification process was carried out by adding malt and an auxiliary raw material, which are a raw material commonly used in beer manufacturing, to a dipping tank together with a dipping water. After the saccharification process, the wort was removed by transferring it to a filtration tank to remove wastes, and the blueberry extract was added to the filtered juice, followed by addition of a hop and boiling process. After filtration of the residue and other sediments of the hop that are formed during the boiling process, the protein precipitates are removed through whirlpool process to obtain clean wort, followed by a cooling process at a temperature suitable for yeast input. At this time, Lt; / RTI > The cooled wort was transferred to a fermenter and fermented by adding yeast. The fermented beer was transferred to a storage tank and aged at 0 ° C to 4 ° C.

Example 3 was prepared by adding a blueberry extract to an aging step. Specifically, the saccharification process was carried out by adding malt and an auxiliary raw material, which are a raw material commonly used in beer manufacturing, to a dipping tank together with a dipping water. After the saccharification process was completed, the filtrate was transferred to a filtration tank to remove wastes, to filter out the wort, to add the hop to the filtered wort, and to carry out a boiling process. After filtration of the hop residue and other precipitates formed in the boiling process, the protein precipitates are removed through the whirlpool process to obtain clean wort, which is subjected to a cooling process at a temperature suitable for the yeast input. At this time, Lt; / RTI > The cooled juice was transferred to a fermenter, added with yeast, and fermented. At the end of fermentation, the extract was extracted with blueberry, transferred to a storage tank, and aged at 0 캜 to 4 캜.

[ Experimental Example . Blueberries  Measurement of Nutritional Components and Preferences of Kochujang]

A good beer was selected for the total anthocyanin content, chromaticity measurement and sensory evaluation of the three beers produced in the above production example.

First, the total anthocyanin content of the beer was measured by dissolving 1 ml of each of the prepared beer samples in a pH 1.0 Buffer (Potassium Chloride 0.025 M) and a pH 4.5 Buffer (Sodium acetate, 0.4 M) 700 nm, and then the total anthocyanin content was calculated by the following equation. In the following formula, MW means 449.2 g / mol, DF means dilution factor, ε means 26,900 mol ^-1 cm ^-1 , 10 ³ is a value corrected to convert g to mg, and 1 Means the length of the cell. The measurement results are shown in Table 1 below.

[formula]

division Total anthocyanin (mg / L) Example 1 11.50 + - 0.32 Example 2 12.11 + - 0.35 Example 3 28.39 ± 0.78

As shown in Table 1, when the blueberry extract was added in the mixing and immersing process (Example 1) or the heating process (Example 2) 5% or 57.3% of the anthocyanin content of the beer was decreased, which was due to the destruction of anthocyanin by heat during the beer manufacturing process.

Therefore, it was confirmed that the method of Example 3 was suitable for anthocyanin to be sufficiently contained.

In order to analyze the color of the beer to which the blueberry extract was added, L (whiteness / blackness), a (redness / greenness) and b (yellow) were measured using a colorimeter (CM-400, Minolta, Japan) Degree / blue degree) was measured. The measurement results are shown in Table 2 below.

division L a b Example 1 5.73 ± 0.17 3.32 ± 0.13 0.46 + 0.02 Example 2 6.37 ± 0.18 3.69 ± 0.14 0.51 + 0.03 Example 3 11.43 + - 0.21 11.37 ± 0.18 3.61 + 0.04

As shown in Table 2, the results of colorimetry of beer according to the addition timing of blueberry extracts during the beer manufacturing process showed that the addition of the blueberry extract to the mixing, immersion, and heating process resulted in lowered brightness (L value), redness (a value) (B value) was decreased as compared with the addition at the time of aging, and it was confirmed that the blueberry color was maintained more clearly when the aging process was added. As can be seen from the above results, there is a difference in color depending on the manufacturing process of the beer to which the blueberry extract is added, and in particular, the color of the beer to which the blueberry extract is added in the ripening process is higher.

In addition, the sensory evaluation of the beer according to whether or not the blueberry extract was added and when the blueberry extract was added was performed.

The sensory evaluation of the beer manufactured according to the above examples was conducted as a sensory test agent after tracing a total of 25 persons, from 20 to 60 in each age group, from each age group without smoking, and added with blueberry extract We investigated the characteristics of beer and examined the color, aroma, taste, and overall preference of the beverage as the sensual element that indicates the palatability of the mainstream.

As a result of the above measurement, beer with blueberry extract concentrate showed the highest score in the fermentation process due to flavor, taste, and preference of blueberry extract, and the beer added to the mixture, It is confirmed that there is no significant meaning because it does not show a big difference from non - beer.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims (2)

Extracting 500 parts by weight of water based on 100 parts by weight of blueberry seeds on a weight basis and extracting the mixture at 70 ° C for 5 hours to prepare an extract; And concentrating the extract at a reduced pressure for 6 hours under the conditions of 45 캜 and 0.8 kG to produce a concentrated liquid;
A barley soaking process in which barley is soaked and then water is removed; and a malt production process comprising germinating the soaked barley for 4 days to 6 days, cultivating the barley at 60 to 80 ° C, and then preparing malt into a malt;
The prepared malt was pulverized, and purified water of 36 to 40 ° C was added thereto. The resulting malt was pulverized at 50 to 56 ° C for 4 to 6 minutes, at 60 to 66 ° C for 20 to 40 minutes, at 68 to 76 ° C for 20 to 40 minutes, To 86 DEG C for 15 to 25 minutes, and separating the result of the saccharification process into malt sprouts and wort;
A filtration step of filtering the malt juice in a filtration tank; Adding a hop to the filtered juice and boiling at a boiling temperature of 100 ° C or higher; A whirlpool process of supplying the boiled wort to the whirlpool to remove wastes of the malt and the hop; And a cooling and oxygen supplying step of cooling the wort having been subjected to the whirlpooling process to cool the yeast to 12 to 18 ° C, supplying oxygen and cooling the wort cooler; And
Adding yeast to the fermentation stock solution, adding an immature beer fermentation process for fermentation for 2 to 7 days in a fermentation tank, and adding the above-prepared blueberry extract to the immature beer, Beer manufacturing stage including aging and aging process
≪ / RTI > A blueberry beer produced by the method of claim 1.