KR20200139418A - Beer Containing Coffee, and Method for Manufacturing the Same - Google Patents

Beer Containing Coffee, and Method for Manufacturing the Same Download PDF

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KR20200139418A
KR20200139418A KR1020190065910A KR20190065910A KR20200139418A KR 20200139418 A KR20200139418 A KR 20200139418A KR 1020190065910 A KR1020190065910 A KR 1020190065910A KR 20190065910 A KR20190065910 A KR 20190065910A KR 20200139418 A KR20200139418 A KR 20200139418A
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coffee
weight
extract
beer
parts
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KR102295062B1 (en
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서동구
차영주
김두상
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서동구
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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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • 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
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • 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
    • C12C11/00—Fermentation processes for beer
    • C12C11/02—Pitching yeast
    • 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
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
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  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

The present invention relates to beer containing coffee, in which coffee ingredients are added when manufacturing the beer to increase flavor and shelf life of the beer, and a manufacturing method thereof. According to the present invention, since the coffee ingredients are added to the beer, the flavor of beer is increased and the antioxidant activity of coffee increases the shelf life of beer. The flavor and shelf life of beer are increased through performing fermentation and aging processe stwice. Moreover, since yeast extract powder is used, growth and proliferation of yeast can be effectively performed in the fermentation process and purine contained in the yeast is removed thereby removing harmful effects of beer on a human body. Since minerals are added when manufacturing a coffee extract, more useful ingredients of coffee are extracted and are added to the beer. Moreover, monosaccharides and amino acids are added to enhance the flavor and shelf life of beer. The manufacturing method comprises a malt, hop, and yeast extract preparation step, an yeast extract powder preparation step, an extraction mixture preparation step, a first mixture preparation step, a first aging solution preparation step, an intermediate mixture preparation step, and a secondary aging step.

Description

커피가 함유된 맥주 및 이의 제조방법{Beer Containing Coffee, and Method for Manufacturing the Same}Beer Containing Coffee, and Method for Manufacturing the Same}

본 발명은 맥주 제조시 커피 성분을 첨가하여 맥주의 풍미와 저장성을 증가시키는 커피 함유 맥주의 제조방법 및 이 방법으로 제조되는 맥주에 관한 것이다.The present invention relates to a method for producing a coffee-containing beer in which a coffee component is added during the production of beer to increase the flavor and storage properties of the beer, and to a beer produced by the method.

맥주는 통상적으로 보리를 가공한 맥아를 발효시킨 술로서, 이미(異味), 이취(異臭)가 없고 신맛, 쓴맛, 단맛 등의 여러 맛이 서로 조화되어 있으며, 음용시 청량감을 주어서 지역, 계층, 연령에 상관없이 널리 소비되고 있는 주류이다.Beer is usually fermented with malt processed barley. It has no taste, no off-flavor, and various tastes such as sour, bitter, and sweet taste are harmonized with each other. It is a mainstream consumed widely regardless of age.

보리가 발아될 때 생성된 당화효소를 비롯한 각종 효소에 의해 보리 속의 전분이 당화되어 당분으로 전환되고 여기에 호프를 첨가하여 끓이면 당화액이 제조되며, 당화액에 맥주효모를 첨가하여 효모 작용에 의해 알코올이 생성되고 이를 숙성시킨 후 여과하는 방식으로 제조된다.When the barley germinates, the starch in the barley is saccharified by various enzymes including saccharification enzymes and converted into sugar. The saccharification solution is prepared by adding hops and boiling, and brewer's yeast is added to the saccharification solution by yeast action. Alcohol is produced, aged and then filtered.

맥주는 일상생활에서의 긍정적인 효과로 인하여 애용되고 있으나, 맥주에 포함된 알코올은 과음시 위, 간 등에 해로운 영향을 주고 심한 경우 알코올 중독에 이르는 등 부작용을 유발할 수 있으므로, 이러한 알코올의 폐해를 줄이고 생활에 활력소가 되도록 하기 위하여 맛과 향이 우수하면서도 건강에 도움이 되는 기능성이 요구된다.Beer is used habitually because of its positive effect in everyday life, but alcohol contained in beer can cause side effects such as harmful effects to the stomach and liver when drinking excessively, and in severe cases, leading to alcoholism, thus reducing the harm of alcohol. In order to become a vital element in life, it is required to have excellent taste and scent, but also useful for health.

이러한 요구와 더불어 소비자의 입맛을 충족시키기 위하여 다양한 종류의 맥주가 개발되고 있으며, 맥주에 특정 식재료의 맛과 향을 첨가하거나 기능성 성분을 함유시키거나 알코올 도수를 낮춘 맥주 등이 개발되고 있다.In addition to these demands, various types of beer have been developed in order to satisfy the taste of consumers, and beer in which the taste and aroma of specific food ingredients are added to the beer, functional ingredients are included, or the alcohol content is lowered has been developed.

예를 들어, 뽕잎추출물(한국등록특허공보 제1156062호), 오디추출물(한국등록특허공보 제1156071호), 산삼배양근(한국등록특허공보 제0790504호), 비수리추출물(한국공개특허공보 제2012-0082571호)을 첨가한 맥주 제조방법이 제시되어 있으나, 이들 방법은 맥주에 기능성 식재료를 단순 첨가하여 맥주의 기능성은 향상되나 맥주 본래의 풍미가 저하되므로 소비자의 다양한 기호를 충족시키기에는 부족한 실정이다.For example, mulberry leaf extract (Korean Patent Publication No. 1156062), mulberry extract (Korean Registered Patent Publication No. 1156071), wild ginseng cultured root (Korean Patent Publication No.0790504), and non-suri extract (Korean Patent Publication No. 2012- 0082571) has been suggested, but these methods are insufficient to satisfy various tastes of consumers because the functionality of beer is improved but the original flavor of beer is reduced by simply adding functional ingredients to beer.

이에 한국등록특허공보 제1745781호에는 맥주 제조 중 커피 성분을 첨가하여 커피의 향과 맛을 맥주에 부가하면서 소비자의 기호를 충족시킬 수 있는 커피 쌀 맥주의 제조방법이 제안되었다.Accordingly, Korean Patent Publication No. 1745781 proposes a method of manufacturing coffee, rice, and beer that can satisfy consumers' preferences while adding a coffee component to beer during beer production to add aroma and taste of coffee to beer.

상기 발명은 백미와 맥아를 액화시키고 45~60 ℃에서 단백질을 분해한 후 65~70 ℃에서 당화시키며 상기 당화액을 75~80℃로 가열하여 당화효소를 불활성화시키고 여과하여 맥아즙을 얻은 다음, 상기 맥아즙에 호프와 커피 원두를 첨가하여 자비, 슬러지 제거, 냉각 후 효모 및 커피 추출액을 첨가하여 14~18 ℃에서 주발효시키고 효모 제거 및 커피 추출액 추가 후 4~6 ℃에서 후발효시키는 과정으로 커피 쌀 맥주를 제조한다.In the present invention, the white rice and malt are liquefied, protein is decomposed at 45 to 60°C, saccharified at 65 to 70°C, and the saccharification solution is heated to 75 to 80°C to inactivate the saccharification enzyme, and then filtered to obtain wort. , The process of fermenting the wort by adding hops and coffee beans to boiling, removing sludge, cooling, adding yeast and coffee extracts to main fermentation at 14 to 18°C, removing yeast and adding coffee extracts, and post-fermenting at 4 to 6°C. To make coffee rice beer.

상기 커피 쌀 맥주는 백미 특유의 구수하고 담백한 맛과 커피의 풍미가 어우러져 장년층과 젊은층 모두의 기호도를 만족시키는 장점이 있으나, 쌀의 첨가가 맥주의 청량감을 저해하고 커피에 함유된 카페인 성분에 신경과민 작용이 있어서 맥주의 알코올 성분과 상호작용하여 음용자의 취기를 촉진하고 인체에 악영향을 미치는 단점이 있다.The coffee rice beer has the advantage of satisfying the taste of both the elderly and the young as the taste of coffee is harmonized with the savory and light taste peculiar to white rice, but the addition of rice inhibits the refreshing sensation of beer and is sensitive to the caffeine component contained in coffee. There is a disadvantage in that it interacts with the alcohol component of beer to promote the drinker's odor and adversely affect the human body.

본 발명은 상기의 문제를 해결하기 위한 것으로서, 맥주의 청량감을 저해하지 않으면서 커피의 풍미를 맥주에 부가할 수 있는 커피 함유 맥주의 제조방법을 제공하는 것이다.The present invention is to solve the above problems, and to provide a method for producing a coffee-containing beer capable of adding a flavor of coffee to beer without impairing the refreshing sensation of the beer.

상기 과제를 해결하기 위하여, 본 발명은 각각의 맥아, 호프 및 효모 100 중량부에 물 300~500 중량부를 혼합하고 30~120 분간 끓인 후 여과하여 고형물이 제거된 맥아 추출액, 호프 추출액 및 효모 추출액을 제조하는 단계; 상기 효모 추출액을 건조하여 효모 추출 분말을 제조하는 단계; 상기 맥아 추출액 100 중량부에 호프 추출액 80~120 중량부 및 효모 추출 분말 80~120 중량부를 혼합하여 추출혼합물을 제조하는 단계; 상기 추출혼합물 100 중량부에 효모 0.05~0.50 중량부, 커피 추출액 0.5~5.0 중량부 및 물 400~600 중량부를 혼합하여 1차 혼합액을 제조하는 단계; 상기 1차 혼합액을 20~25 ℃에서 5~10 일간 1차 발효시키고 1~5 ℃에서 5~10 일간 1차 숙성시켜 1차 숙성액을 제조하는 단계; 상기 추출혼합물 100 중량부에 커피 추출액 0.5~5.0 중량부, 당 0.1~1.0 중량부 및 물 400~600 중량부를 혼합하여 중간 혼합액을 제조하는 단계; 및 상기 중간 혼합액 85~95 중량%와 1차 숙성액 5~15 중량%를 혼합하여 20~25 ℃에서 5~10 일간 2차 발효시키고 2~30 ℃에서 5~10 일간 2차 숙성시키는 단계;를 포함하는 커피가 함유된 맥주의 제조방법을 제공한다.In order to solve the above problems, the present invention mixes 300 to 500 parts by weight of water with 100 parts by weight of each malt, hop, and yeast, boils for 30 to 120 minutes, and then filters the malt extract, hop extract and yeast extract from which solids are removed. Manufacturing steps; Drying the yeast extract to prepare a yeast extract powder; Preparing an extract mixture by mixing 80 to 120 parts by weight of hop extract and 80 to 120 parts by weight of yeast extract powder to 100 parts by weight of the malt extract; Preparing a first mixture by mixing 0.05 to 0.50 parts by weight of yeast, 0.5 to 5.0 parts by weight of coffee extract, and 400 to 600 parts by weight of water to 100 parts by weight of the extract mixture; First fermenting the first mixture at 20 to 25° C. for 5 to 10 days and aging at 1 to 5° C. for 5 to 10 days to prepare a first aging solution; Preparing an intermediate mixture by mixing 0.5 to 5.0 parts by weight of coffee extract, 0.1 to 1.0 parts by weight per sugar, and 400 to 600 parts by weight of water to 100 parts by weight of the extract mixture; And mixing 85 to 95% by weight of the intermediate mixture and 5 to 15% by weight of the first aging solution, second fermenting at 20 to 25°C for 5 to 10 days, and secondary aging at 2 to 30°C for 5 to 10 days. It provides a method for producing a beer containing coffee comprising a.

이때, 상기 추출혼합물은 효모 추출 분말을 40~60 ℃의 에탄올에 1~3 시간 침지한 후 건져내어 맥아 추출액 및 호프 추출액과 혼합하여 제조되는 것이 바람직하고, 상기 에탄올의 순도는 95 %(v/v)를 초과하는 것이 더욱 바람직하다.At this time, the extract mixture is preferably prepared by immersing the yeast extract powder in ethanol at 40 to 60° C. for 1 to 3 hours and then removing it and mixing it with the malt extract and hop extract, and the purity of the ethanol is 95% (v/ It is more preferable to exceed v).

또한, 상기 1차 혼합액 및 중간 혼합액 제조에 사용되는 커피 추출액은 커피 원두 분말 100 중량부에 물 300~500 중량부를 혼합하고 35~45 ℃에서 60~80 분간 1차 가열한 후 80~90 ℃에서 10~20 분간 2차 가열하고 고형물을 제거하여 제조되거나, 커피 원두 분말 100 중량부에 미네랄 3~7 중량부 및 물 300~500 중량부를 혼합하고 35~45 ℃에서 60~150 분간 가열한 후 고형물을 제거하거나, 또는 커피 원두 분말 100 중량부에 단당류 40~60 중량%와 아미노산 40~60 중량%가 혼합된 혼합물 1~5 중량부 및 물 300~500 중량부를 혼합하고 35~45 ℃에서 60~150 분간 가열한 후 고형물을 제거하여 제조되는 것이 바람직하다.In addition, the coffee extract used to prepare the first mixture and the intermediate mixture was mixed with 100 parts by weight of coffee bean powder and 300 to 500 parts by weight of water and heated at 35 to 45 ℃ for 60 to 80 minutes, and then at 80 to 90 ℃. Produced by secondary heating for 10 to 20 minutes and removing solids, or mixing 3 to 7 parts by weight of minerals and 300 to 500 parts by weight of water with 100 parts by weight of coffee bean powder and heating at 35 to 45 ℃ for 60 to 150 minutes and then solids Remove or mix 1 to 5 parts by weight of a mixture of 40 to 60 parts by weight of monosaccharide and 40 to 60 parts by weight of amino acids and 300 to 500 parts by weight of water in 100 parts by weight of coffee bean powder, and then at 35 to 45 ℃ 60 to It is preferably prepared by heating for 150 minutes and removing solids.

또한, 본 발명은 상기의 방법으로 제조되는 커피가 함유된 맥주를 제공한다.In addition, the present invention provides a beer containing coffee produced by the above method.

본 발명에 따른 커피 함유 맥주는 커피 성분을 맥주에 첨가하여 맥주의 풍미를 향상시키고 커피의 항산화 활성이 맥주의 저장성을 증가시키며, 2회에 걸친 발효와 숙성을 통하여 맥주의 풍미와 저장성이 더욱 향상되는 효과를 제공한다.The coffee-containing beer according to the present invention improves the flavor of beer by adding coffee ingredients to the beer, and the antioxidant activity of coffee increases the storage capacity of the beer, and the flavor and storage properties of the beer are further improved through fermentation and aging twice. Provides the effect of being.

또한, 효모 추출 분말을 사용하여 발효과정에서 효모의 생육과 증식을 효과적으로 수행할 수 있고 효모에 함유된 퓨린을 제거하여 맥주의 인체 유해한 영향을 감소시키며, 커피 추출액 제조시 미네랄을 첨가하여 커피의 유용성분을 좀 더 추출하여 맥주에 부가하고 단당류 및 아미노산을 첨가하여 맥주의 풍미와 저장성을 증진시킨다.In addition, yeast extract powder can be used to effectively grow and proliferate yeast in the fermentation process, reduce the harmful effects of beer by removing purines contained in yeast, and add minerals to coffee when making coffee extracts. More components are extracted and added to beer, and monosaccharides and amino acids are added to improve the flavor and storage properties of beer.

본 발명은 맥아(麥芽) 추출액, 호프(hop) 추출액 및 효모 추출 분말의 추출혼합물; 효모; 커피 추출액; 및 물;을 혼합하여 상온에서 1차 발효시키고 냉장온도에서 1차 숙성시킨 다음, 상기 추출혼합물; 커피 추출액; 및 당(糖);을 첨가하여 상온에서 2차 발효시키고 실온에서 2차 숙성시키는 과정으로 커피가 함유된 맥주를 제조한다.The present invention is a malt (麥芽) extract, hop (hop) extract and an extract mixture of yeast extract powder; leaven; Coffee extract; And water; first fermented at room temperature and first aged at a refrigerating temperature, and then the extract mixture; Coffee extract; And sugar (糖); by adding a second fermentation at room temperature and secondary aging at room temperature to prepare a beer containing coffee.

먼저, 맥아 추출액, 호프 추출액 및 효모 추출 분말을 준비한다.First, a malt extract, hop extract, and yeast extract powder are prepared.

맥아는 보리를 발아시킨 것으로서 발아에 의해 아밀라아제(amylase) 효소의 활성이 강해지므로 보리 전분이 아밀라아제 효소로 당화되어 후공정인 발효의 주원료로서 사용되고, 호프는 맥주의 독특한 향과 맛을 만드는 원료이며, 효모 추출 분말은 효모의 자기소화에 의하여 얻어지는 소화액을 건조한 것으로서, 각각의 맥아, 호프 및 효모 100 중량부에 물 300~500 중량부를 혼합하고 30~120 분간 끓인 후 여과하여 고형물이 제거된 맥아 추출액, 호프 추출액 및 효모 추출액을 제조한 다음, 상기 효모 추출액을 건조, 바람직하게는 분무건조하여 효모 추출 분말을 제조한다.Malt is the germination of barley, and since the activity of the amylase enzyme is strengthened by germination, the barley starch is saccharified with the amylase enzyme and is used as the main raw material for the post-fermentation process, and hop is the raw material to create the unique flavor and taste of beer Yeast extract powder is a dry digestive solution obtained by self-extinguishing of yeast, and is mixed with 300 to 500 parts by weight of water with 100 parts by weight of each malt, hop, and yeast, boiled for 30 to 120 minutes, filtered to remove solids, After preparing the hop extract and the yeast extract, the yeast extract is dried, preferably spray-dried to prepare a yeast extract powder.

효모는 통상 식품을 발효시키는 용도로 사용되나 상기 추출혼합물에 사용되는 효모 추출 분말은 별도 첨가되는 효모의 생육과 증식을 돕기 위한 영양성분으로 작용하며, 효모와 동일·유사한 성분이므로 효모의 생육과 증식을 효과적으로 수행할 수 있다.Yeast is usually used for fermenting food, but the yeast extract powder used in the extract mixture acts as a nutrient component to help the growth and proliferation of yeast, which is added separately.Since it is the same or similar ingredient to yeast, the growth and proliferation of yeast Can be performed effectively.

효모는 일반적으로 양질의 단백질과 아미노산이 함유되어 있고 무기질과 비타민 특히 비타민 B군이 풍부하며, 핵산과 다당체를 많이 함유하고 있어서 정장작용, 소화촉진, 식욕증진, 영양보급, 면역력 증강, 항산화, 항알레르기 효과가 우수하나, 맥주 효모에는 퓨린(purine) 함량이 높고 퓨린은 대사 과정 중에 요산(uric acid)을 생성하여 통풍(痛風)을 유발하는 단점이 있다.Yeast generally contains high-quality proteins and amino acids, is rich in minerals and vitamins, especially vitamin B, and contains a lot of nucleic acids and polysaccharides, so it works in the intestines, promotes digestion, improves appetite, provides nutrition, enhances immunity, increases antioxidant, and anti-oxidation. Although the allergic effect is excellent, brewer's yeast has a high content of purine, and purine produces uric acid during metabolism, causing gout.

푸린 계열 염기에는 아데닌과 구아닌이 있고, 퓨린의 대사과정 중 아데닌은 히포크산틴(hypoxanthine)과 크산틴(xanthine)을 거쳐 요산을 만들고 구아닌은 직접 크산틴을 만들어 요산으로 분해되는데, 크산틴이 요산으로 전환되는 과정에서 크산틴 옥시다아제(xanthine oxidase)가 수퍼옥시드 라디칼을 대량 생성하여 주변 세포에 산화적 스트레스를 줌으로써 통풍뿐만 아니라, 고혈압, 비만, 고지혈증, 동맥경화증, 당뇨병 등과 같은 동반질환을 수반한다.Purine bases include adenine and guanine, and during the process of purine metabolism, adenine forms uric acid through hypoxanthine and xanthine, and guanine directly makes xanthine and is decomposed into uric acid. In the process of being converted into, xanthine oxidase produces a large amount of superoxide radicals and puts oxidative stress on surrounding cells, resulting in not only gout but also comorbid diseases such as hypertension, obesity, hyperlipidemia, arteriosclerosis, and diabetes. .

이러한 퓨린이 함유된 맥주를 과음하면 상기와 같은 문제를 유발하므로 맥주 제조과정에서 퓨린 함량을 낮추는 것이 바람직하며, 이를 위하여 효모 추출 분말을 알코올에 침지하여 퓨린을 제거한 후 발효에 참여시키는 것이 바람직하다.Since excessive drinking of such purine-containing beer causes the above problems, it is preferable to lower the purine content in the beer manufacturing process, and for this purpose, it is preferable to immerse the yeast extract powder in alcohol to remove purine and then participate in fermentation.

퓨린은 물이나 알코올에 용해되고 따뜻한 알코올에는 더욱 잘 용해되므로, 효모 추출 분말을 40~60 ℃의 에탄올에 1~3 시간 침지한 후 건져내어 효모 추출 분말에 함유된 퓨린을 에탄올에 용출시켜 제거하는 것이 바람직하다.Purine is soluble in water or alcohol and is more soluble in warm alcohol, so the yeast extract powder is immersed in ethanol at 40-60 ℃ for 1 to 3 hours and then removed, and the purine contained in the yeast extract powder is eluted in ethanol to remove. It is desirable.

효모는 단백질 성분인 아미노산과 펩티드, 탄수화물 및 염류인 수용성 성분으로 이루어져 있고 이들 성분들은 물에는 용해되나 에탄올에는 용해되지 않으므로 효모 추출 분말 제조과정에서 효모를 물에서 가열하면 상기 성분들은 물에 용해되어 효모 추출 분말에 함유되고, 상기 효모 추출 분말을 에탄올에 침지하면 상기 성분들은 에탄올에 용해되지 않고 퓨린 성분만 에탄올에 용해되므로 효모 추출 분말 중의 퓨린 성분만 제거되고 아미노산, 펩티드, 탄수화물 및 수용성 염류 성분을 회수할 수 있다.Yeast consists of amino acids and peptides, which are protein components, and water-soluble components such as carbohydrates and salts, and these components are soluble in water but not in ethanol, so when yeast is heated in water during the yeast extract powder manufacturing process, the components are dissolved in water and yeast Contained in the extract powder, and when the yeast extract powder is immersed in ethanol, the ingredients are not dissolved in ethanol and only the purine ingredient is dissolved in ethanol, so only the purine ingredient in the yeast extract powder is removed, and amino acids, peptides, carbohydrates and water-soluble salts are recovered. can do.

이를 좀 더 상세히 살펴보면, 단백질은 아미노산이 탈수반응을 통해 연속 결합한 펩티드 결합 물질이며, 펩타이드기가 있기 때문에 약한 친수성을 가지나 단백질의 구조가 커질수록 친수성기는 서로 수소결합을 통하여 단백질 내부로 숨고 외부에는 친유성기인 탄화수소기가 노출되어 결과적으로는 극성용매에 용해되지 않는다.Looking at this in more detail, protein is a peptide-binding material in which amino acids are continuously bonded through dehydration reaction, and has weak hydrophilicity because of the presence of peptide groups, but as the structure of the protein increases, the hydrophilic groups hide inside the protein through hydrogen bonding with each other, and the lipophilic group on the outside. Phosphorus hydrocarbon groups are exposed and consequently insoluble in polar solvents.

에탄올은 OH의 친수성기뿐만 아니라 탄화수소가 있기 때문에 쉽게 유기화합물을 용해하므로 단백질을 용해하여 아미노산과 펩티드로 분해하고, 대부분의 아미노산과 펩티드, 탄수화물, 수용성 염류는 물과의 친화력이 커서 물에는 용해되나 에탄올에 용해되지 않으므로, 효모 추출 분말을 알코올에 침지하면 효모 추출 분말 중 아미노산, 펩티드, 탄수화물, 수용성 염류는 보존되면서 퓨린 성분의 제거가 가능하다.Ethanol easily dissolves organic compounds because it contains hydrocarbons as well as hydrophilic groups of OH, so it dissolves proteins and decomposes them into amino acids and peptides. Most amino acids, peptides, carbohydrates, and water-soluble salts have great affinity with water, so they are soluble in water. Since it does not dissolve in the yeast extract powder, if the yeast extract powder is immersed in alcohol, amino acids, peptides, carbohydrates, and water-soluble salts in the yeast extract powder are preserved and purine components can be removed.

효모 추출 분말의 아미노산, 펩티드, 탄수화물, 수용성 염류 성분을 좀 더 보존하기 위하여는 물 함량이 낮고 에탄올 함량이 높을수록 유리하며, 따라서 에탄올 순도가 95 %(v/v)를 초과하는 것이 바람직하고 99 %(v/v)를 초과하는 것이 더욱 바람직하다.In order to more preserve amino acids, peptides, carbohydrates, and water-soluble salts of the yeast extract powder, the lower the water content and the higher the ethanol content, the more advantageous, and therefore, it is preferable that the ethanol purity exceeds 95% (v/v). It is more preferable to exceed% (v/v).

상기와 같이 맥아 추출액, 호프 추출액 및 효모 추출 분말이 준비되면 이들을 혼합하여 추출혼합물을 준비하며, 맥아 추출액 100 중량부에 호프 추출액 80~120 중량부 및 효모 추출 분말 80~120 중량부를 혼합하는 것이 바람직하나 이들의 혼합비가 상기 범위에 한정되는 것은 아니고 취향에 따라 적절히 조절할 수 있다.When the malt extract, hop extract and yeast extract powder are prepared as described above, they are mixed to prepare an extraction mixture, and it is preferable to mix 80 to 120 parts by weight of hop extract and 80 to 120 parts by weight of yeast extract powder to 100 parts by weight of malt extract. However, the mixing ratio thereof is not limited to the above range and can be appropriately adjusted according to taste.

다음은 상기 추출혼합물에 효모와 커피 추출액을 추가하고 물을 혼합하여 발효시키며, 추출혼합물 100 중량부에 효모 0.05~0.50 중량부, 커피 추출액 0.5~5.0 중량부 및 물 400~600 중량부를 혼합하는 것이 바람직하다.Next, add yeast and coffee extract to the extract mixture, mix water to ferment, and mix 0.05 to 0.50 parts by weight of yeast, 0.5 to 5.0 parts by weight of coffee extract, and 400 to 600 parts by weight of water to 100 parts by weight of the extract mixture. desirable.

상기 효모는 맥주제조용 생효모로서, 맥주 효모에는 라거(lager)용의 하면발효효모와 에일(ale)용의 상면발효효모가 있으며, 취향에 따라 이들 효모 중에서 선택하여 사용할 수 있다.The yeast is a raw yeast for beer production, and brewer's yeast includes a bottom fermentation yeast for lager and a top fermentation yeast for ale, and may be used by selecting from these yeasts according to taste.

커피는 커피나무 열매의 씨를 볶아서 만든 원두를 원료로 한 기호식품으로서, 커피나무 열매가 붉게 익으면 과육이 벌어지면서 푸른빛을 띤 생두가 나오고 이것을 말려서 볶은 뒤 가루를 내어 사용한다.Coffee is a favorite food made from beans made by roasting the seeds of the coffee tree, and when the fruit of the coffee tree is ripened red, the flesh expands and the greenish green beans are dried, roasted, and powdered.

맛은 쓴맛ㆍ신맛ㆍ단맛ㆍ떫은맛 등으로 다양한데, 쓴맛은 카페인, 떫은맛은 타닌, 단맛은 당질, 신맛은 지방산에서 비롯되고 지방산은 포화지방산인 팔미트산과 스테아르산, 불포화지방산인 올레신과 필수지방산인 리놀레산이며, 그 밖에 수분, 조단백질, 조섬유, 회분과 향을 내는 휘발성 유기산 등이 함유되어 있다.The taste is varied in bitter, sour, sweet, astringent, etc., but the bitter taste is caffeine, the astringent tannin, the sweet taste comes from carbohydrates, and the sour taste comes from fatty acids. It is linoleic acid, and it contains moisture, crude protein, crude fiber, ash and volatile organic acids that give off fragrance.

커피는 자극제로서 신경계통에 작용하여 정신의 활동력과 지각을 활발하게 하여 사고를 한층 명료하게 하고 육체적으로는 근육을 긴장시켜 노동력을 증진시키며, 이뇨작용을 도와주어 위장활동을 촉진하는 효과와 잠을 쫓는 각성효과, 학습능력 향상, 다이어트, 운동능력 제고, 숙취방지 및 해소, 동맥경화 억제 등에 효과가 있는 것으로 보고되어 있다.As a stimulant, coffee acts on the nervous system and activates mental activity and perception to further clarify thinking, and physically tightens the muscles to increase labor, aids diuresis and promotes gastrointestinal activity and sleep. It has been reported to be effective in chasing arousal effect, improving learning ability, dieting, enhancing exercise ability, preventing and relieving hangover, and inhibiting arteriosclerosis.

특히, 커피 속의 마그네슘 성분은 당뇨병 억제에 도움을 주고 클로로겐산(chlorogenic acid) 성분은 폴리페놀 화합물의 일종으로서 생체 내에서 과산화지질의 생성억제효과, 콜레스테롤 생합성 억제효과, 항산화 작용 및 항암작용 등의 효능을 발휘한다.In particular, the magnesium component in coffee helps suppress diabetes, and the chlorogenic acid component is a polyphenol compound. It has the effect of inhibiting the production of lipid peroxide, inhibiting cholesterol biosynthesis, and anti-oxidative and anti-cancer effects. Exert.

본 발명에서는 이러한 커피성분을 맥주에 첨가하여 맥주에 커피의 풍미와 기능성을 부가하며, 본 발명에서 사용되는 커피 추출액은 가용성 고형물 함량이 6 중량% 이상인 커피 원두 추출액을 사용하는 것이 커피의 진한 풍미를 발현할 수 있어서 바람직하고 상기 커피 추출액을 농축한 커피농축액을 사용할 수도 있으며, 상기 커피 원두 추출액은 시중에서 유통되는 제품을 사용할 수 있으나 커피 생두로부터 직접 추출하여 사용할 수 있다.In the present invention, the coffee component is added to beer to add the flavor and functionality of coffee to beer, and the coffee extract used in the present invention uses a coffee bean extract having a soluble solid content of 6% by weight or more to enhance the rich flavor of coffee. It is preferable because it can be expressed, and a coffee concentrate in which the coffee extract is concentrated may be used, and the coffee bean extract may be a commercially distributed product, but may be directly extracted from green coffee beans.

커피 생두를 말려서 볶은 원두를 가루 내어 커피 원두 분말을 준비한 후 커피 원두 분말 100 중량부에 물 300~500 중량부를 혼합하고 35~45 ℃에서 60~150 분간 가열한 후 여과하여 고형물이 제거된 커피 추출액을 제조할 수 있다.Coffee extract from which solids are removed by filtration after drying green coffee beans and preparing coffee bean powder by powdering roasted beans, mixing 300 to 500 parts by weight of water with 100 parts by weight of coffee bean powder, heating at 35 to 45 ℃ for 60 to 150 minutes, filtering Can be manufactured.

커피 원두에 함유된 폴리페놀계 유용성분은 고온에서 가열하면 파괴되는 문제가 있으므로 상기와 같이 35~45 ℃의 저온에서 가열하여 추출하나, 저온에서 장시간 가열하면 커피 원두에 함유된 침전물질까지 용출되고 이러한 성분들은 부패하기 쉬워서 맥주의 저장성을 감소시킨다.Polyphenol-based useful ingredients contained in coffee beans have a problem that they are destroyed when heated at high temperatures, so they are extracted by heating at a low temperature of 35 to 45 ℃ as described above, but when heated at a low temperature for a long time, even the precipitated substances contained in the coffee beans are eluted. These ingredients are perishable, reducing the beer's shelf life.

이러한 문제를 해소하기 위하여, 커피 원두 분말 100 중량부에 물 300~500 중량부를 혼합하고 35~45 ℃에서 60~80 분간 1차 가열한 후 80~90 ℃에서 10~20 분간 2차 가열하고 여과하여 고형물이 제거된 커피 추출액을 제조하는 것이 바람직하며, 저온에서 시간을 단축하여 추출한 후 고온에서 짧은 시간 추출하여 커피 원두의 폴리페놀 성분 파괴를 최소화하면서 커피의 유용성분은 물에 많이 용출되고 침전물질의 용출은 억제되도록 한다.To solve this problem, 100 parts by weight of coffee bean powder is mixed with 300 to 500 parts by weight of water, first heated at 35 to 45 ℃ for 60 to 80 minutes, and then heated at 80 to 90 ℃ for 10 to 20 minutes and filtered. It is desirable to prepare a coffee extract from which solids have been removed.After extracting at a low temperature for a short time, extracting at a high temperature for a short time minimizes the destruction of the polyphenol component of coffee beans, while a large amount of useful components of coffee are eluted in water and Allow dissolution to be suppressed.

더불어, 커피 원두에 함유된 유용성분의 용출을 촉진하기 위하여 상기 가열하는 물에 미네랄을 첨가할 수 있으며, 커피 원두 분말 100 중량부 기준 미네랄 3~7 중량부를 혼합하는 것이 바람직하다.In addition, minerals may be added to the heating water in order to promote the elution of useful ingredients contained in coffee beans, and it is preferable to mix 3 to 7 parts by weight of minerals based on 100 parts by weight of coffee beans.

물이 가열됨에 따라 물 운동이 활발해지고 미네랄 입자 또한 물의 움직임에 따라 활발히 운동하며, 운동에너지가 증가한 미네랄 입자는 물 입자보다 커피 원두 입자에 좀 더 충격을 가하여 커피 원두에 함유된 유용성분이 물속에 좀 더 용출될 수 있다.As water is heated, water movement becomes active, and mineral particles also move actively according to the movement of water, and mineral particles with increased kinetic energy exert a more impact on coffee beans than water particles, so that useful ingredients contained in coffee beans are slightly in the water. It may be more eluted.

또한, 상기 가열하는 물에 단당류 및 아미노산을 첨가할 수 있으며, 커피 원두 분말 100 중량부 기준 단당류 40~60 중량%와 아미노산 40~60 중량%가 혼합된 혼합물 1~5 중량부를 혼합하는 것이 바람직하다.In addition, monosaccharides and amino acids may be added to the heating water, and it is preferable to mix 1 to 5 parts by weight of a mixture of 40 to 60% by weight of monosaccharide and 40 to 60% by weight of amino acids based on 100 parts by weight of coffee bean powder. .

단당류와 아미노산은 가열에 의해 메일라드 반응(maillard reaction)을 일으켜 착색 및 향기 성분과 항산화성 성분을 생성하여 맥주의 풍미를 증진하고 보관 중에 맥주의 풍미가 감소하는 것을 억제할 수 있으며, 단당류는 효모의 발효를 촉진하고 아미노산은 효모의 구성성분이므로 단당류와 아미노산의 첨가로 인하여 맥주의 풍미가 감소하지 않는다.Monosaccharides and amino acids cause a maillard reaction by heating to produce coloring and aroma components and antioxidant components to enhance the flavor of beer and suppress the decline in the flavor of beer during storage, and monosaccharides are yeast. It promotes fermentation and amino acids are a component of yeast, so the flavor of beer does not decrease due to the addition of monosaccharides and amino acids.

다음은 상기 추출혼합물, 효모, 커피 추출액 및 물의 1차 혼합액을 20~25 ℃의 상온에서 5~10 일간 1차 발효시키고 1~5 ℃의 냉장온도에서 5~10 일간 1차 숙성시킨다.Next, the first mixture of the extract mixture, yeast, coffee extract, and water is first fermented at room temperature of 20 to 25 °C for 5 to 10 days and first aged for 5 to 10 days at a refrigeration temperature of 1 to 5 °C.

1차 발효공정은 효모를 증식시키는 공정으로서, 효모는 추출혼합물의 영양성분과 공기 중의 산소를 이용하여 증식하고, 이 과정에서 커피 추출액의 풍미가 좀 더 깊고 풍부해진다.The primary fermentation process is a process of growing yeast, and the yeast is multiplied by using the nutrient components of the extract mixture and oxygen in the air, and in this process, the flavor of the coffee extract becomes deeper and richer.

계속해서, 1차 숙성액을 2차 발효시켜 맥주를 제조하며, 1차 발효에 사용되는 1차 혼합액 중 효모 대신에 상기 1차 숙성액을 혼합하고 효모의 영양원 및 거품 발생을 위한 당을 추가하여 2차 발효시킴으로써 커피가 함유된 맥주가 제조된다.Subsequently, beer is produced by secondary fermentation of the first fermentation liquid, and the first fermentation liquid is mixed instead of yeast among the first mixed liquid used for the first fermentation, and a nutrient source of yeast and sugar for foam generation are added. Beer containing coffee is produced by secondary fermentation.

즉, 추출혼합물 100 중량부에 커피 추출액 0.5~5.0 중량부, 당 0.1~1.0 중량부 및 물 400~600 중량부를 혼합하여 중간 혼합액을 제조하고 상기 중간 혼합액 85~95 중량%와 효모가 증식한 1차 숙성액 5~15 중량%를 혼합하여 20~25 ℃의 상온에서 5~10 일간 2차 발효시키고 2~30 ℃의 실온에서 5~10 일간 2차 숙성시킨다.That is, 0.5 to 5.0 parts by weight of coffee extract, 0.1 to 1.0 parts by weight of sugar and 400 to 600 parts by weight of water are mixed to 100 parts by weight of the extract mixture to prepare an intermediate mixture, and 85 to 95% by weight of the intermediate mixture and yeast are grown 1 Mix 5 to 15% by weight of the tea aging liquid, ferment it for 5 to 10 days at room temperature of 20 to 25 °C, and then ferment it for 5 to 10 days at room temperature at 2 to 30 °C.

발효 공정은 맥아 추출액의 당, 효모 추출 분말의 아미노산 등이 효모에 의하여 알코올, 탄산가스, 각종 향미 물질로 바뀌는 공정으로서, 효모가 당을 소비하면서 생장 및 번식하여 알코올과 탄산가스를 배출하는 발효작업을 수행하며, 발효 부산물로써 다이아세틸(diacetyl), 유기산, 알코올, 에스테르, 황화합물, 알데히드, 페놀류 등이 생성되어 이들이 맥주의 맛과 향미에 영향을 미친다.The fermentation process is a process in which sugar in malt extract and amino acids in yeast extract powder are converted into alcohol, carbon dioxide gas, and various flavor substances by yeast. Fermentation in which the yeast grows and reproduces while consuming sugar to discharge alcohol and carbon dioxide gas. As fermentation by-products, diacetyl, organic acids, alcohols, esters, sulfur compounds, aldehydes, phenols, etc. are generated, which affect the taste and flavor of beer.

상기와 같이, 2차 발효시 당을 첨가하여 2차 발효가 원활히 진행되도록 하고 커피 추출액을 추가하여 커피의 맛과 향이 맥주에서 좀 더 발산되도록 하며, 발효와 숙성을 2회에 걸쳐 반복 실시함으로써 잔존 효모에 의한 잔존 당의 발효를 유도하고, 발생하는 탄산가스를 맥주에 녹아들게 하여 맥주의 맛과 향을 향상시킬 수 있다.As described above, sugar is added during the second fermentation so that the second fermentation proceeds smoothly, and the taste and aroma of the coffee are further emanated from the beer by adding coffee extract, and the fermentation and aging are repeated twice to survive. By inducing the fermentation of residual sugars by yeast, and by dissolving the generated carbon dioxide in beer, the taste and aroma of beer can be improved.

상기 맥아 추출액, 호프 추출액, 효모 추출 분말, 1차 혼합액 및 중간 혼합액 제조에 사용하는 물은 술 제조에 사용할 수 있는 양조용수로서, 무색투명하고 이미와 이취가 없는 물을 사용하는 것이 바람직하다.The water used for preparing the malt extract, hop extract, yeast extract powder, the first mixed solution, and the intermediate mixed solution is water for brewing that can be used in liquor production, and it is preferable to use water that is colorless and transparent and has no taste or odor.

상기 발효 및 숙성을 위한 온도 및 기간은 알코올, 탄산가스, 각종 향미 물질의 생성이 조화를 이루도록 하는 범위이며, 2차 발효 및 숙성 후 맥주의 알코올 성분 함량은 6~12 vol.% 정도가 되어, 여기에 물을 혼합하여 음용하기에 적당한 알코올 함량으로 조정한 후 병입 또는 캔 포장할 수 있다.The temperature and period for fermentation and aging is a range in which the production of alcohol, carbon dioxide gas, and various flavor substances are harmonized, and the alcohol content of beer after the secondary fermentation and aging is about 6 to 12 vol.%, Water can be mixed and adjusted to an alcohol content suitable for drinking, and then bottled or canned.

또한, 병입 또는 캔 포장 전에 여과하여 잔존 고형물을 제거할 수 있고, 병입 또는 캔 포장 후에 100 ℃로 3~5 분간 가열하여 효소와 효모를 실활시켜 저장성을 증가시킬 수도 있다.In addition, it is possible to remove residual solids by filtration before bottling or packing in cans, and heating at 100°C for 3 to 5 minutes after bottling or packing in cans to inactivate enzymes and yeast to increase storage capacity.

이하, 본 발명을 하기의 실시예, 비교예 및 시험예에 의거하여 좀 더 상세하게 설명한다.Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

단, 하기의 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 치환 및 균등한 타 실시예로 변경할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어서 명백할 것이다.However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and can be substituted and equivalent to other examples within the scope not departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

<실시예 1><Example 1>

보리맥아 5 ㎏에 양조용수 20 ㎏을 붓고 100 분간 끓인 다음 여과지를 통과시켜 고형물이 제거된 맥아 추출액을 얻었으며, 이와 동일한 방법으로 호프와 효모 각각을 재료로 열수추출하여 호프 추출액과 효모 추출액을 제조하였다.20 kg of brewing water was poured into 5 kg of barley malt, boiled for 100 minutes, and then passed through a filter paper to obtain a malt extract from which solids were removed.Hope extract and yeast extract were prepared by extracting hops and yeasts with hot water using the same method. I did.

상기 효모 추출액을 분무건조하여 효모 추출 분말을 얻은 다음, 상기 맥아 추출액 1 ㎏, 호프 추출액 1 ㎏ 및 효모 추출 분말 1 ㎏을 혼합하여 추출혼합물을 제조하였다.The yeast extract was spray-dried to obtain a yeast extract powder, and then the malt extract 1 kg, the hop extract 1 kg and the yeast extract powder 1 kg were mixed to prepare an extract mixture.

커피 생두를 말려서 볶은 후 분쇄하여 커피 원두 분말을 준비하고, 상기 커피 원두 분말 100 g에 음용수 400 g을 혼합하고 40 ℃에서 2 시간 가열한 후 여과지를 통과시켜 고형물이 제거된 커피 추출액을 제조하였다.The green coffee beans were dried and roasted and ground to prepare a coffee bean powder, and 400 g of drinking water was mixed with 100 g of the coffee bean powder, heated at 40° C. for 2 hours, and passed through a filter paper to prepare a coffee extract from which solids were removed.

상기 추출혼합물 1 ㎏에 맥주 생효모 1 g, 상기 커피 추출액 20 g 및 양조용수 5 ㎏을 혼합하여 1차 혼합액을 제조한 다음, 23 ℃에서 7 일간 1차 발효시키고 4 ℃로 운전되는 냉장고에서 7 일간 1차 숙성시켜 1차 숙성액을 제조하였다.1 g of the raw beer yeast, 20 g of the coffee extract, and 5 kg of brewing water were mixed to prepare a first mixture, and then fermented for 7 days at 23°C, followed by 7 days in a refrigerator operated at 4°C. First aging for a day was performed to prepare a first aging solution.

다음은 상기 추출혼합물 2 ㎏에 커피 추출액 40 g, 설탕 10 g 및 양조용수 10 ㎏을 혼합하여 중간 혼합액을 제조한 다음, 상기 중간 혼합액 9 ㎏과 상기 1차 숙성액 1 ㎏을 혼합하여 23 ℃에서 7 일간 2차 발효시키고 15 ℃에서 7 일간 2차 숙성시켜 커피가 함유된 맥주를 제조하였다.Next, 40 g of coffee extract, 10 g of sugar and 10 kg of brewing water were mixed with 2 kg of the extract mixture to prepare an intermediate mixture, and then 9 kg of the intermediate mixture and 1 kg of the first aging solution were mixed at 23°C. Second fermentation for 7 days and secondary aging for 7 days at 15°C to prepare a beer containing coffee.

<실시예 2><Example 2>

상기 실시예 1에서, 효모 추출 분말을 50 ℃의 99.5 %(v/v) 에탄올에 2 시간 침지하고 건져낸 후 맥아 추출액 및 호프 추출액과 혼합하여 추출혼합물을 제조한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 커피가 함유된 맥주를 제조하였다.In Example 1, except that the yeast extract powder was immersed in 99.5% (v/v) ethanol at 50° C. for 2 hours and removed, and then mixed with malt extract and hop extract to prepare an extract mixture. Beer containing coffee was prepared in the same manner as described above.

<실시예 3><Example 3>

상기 실시예 1에서, 커피 추출액 제조시 커피 원두 분말 100 g에 미네랄 5 g과 음용수 400 g을 혼합하고 40 ℃에서 70 분간 1차 가열한 후 85 ℃에서 15 분간 2차 가열하고 고형물을 제거하여 커피 추출액을 제조한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 커피가 함유된 맥주를 제조하였다.In Example 1, when preparing the coffee extract, 5 g of minerals and 400 g of drinking water were mixed with 100 g of coffee bean powder, first heated at 40° C. for 70 minutes, and then heated at 85° C. for 15 minutes, and solids were removed. A beer containing coffee was prepared in the same manner as in Example 1, except that the extract was prepared.

<실시예 4><Example 4>

상기 실시예 1에서, 커피 추출액 제조시 커피 원두 분말 100 g에 글루코스(glucose) 2g, 글리신(glycine) 2g 및 음용수 400 g을 혼합하고 40 ℃에서 2 시간 가열한 후 고형물을 제거하여 커피 추출액을 제조한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 커피가 함유된 맥주를 제조하였다.In Example 1, when preparing a coffee extract, 2 g of glucose, 2 g of glycine and 400 g of drinking water were mixed with 100 g of coffee bean powder, heated at 40° C. for 2 hours, and then the solid was removed to prepare a coffee extract. Except for the one, a beer containing coffee was prepared in the same manner as in Example 1.

<비교예 1><Comparative Example 1>

상기 실시예 1에서, 2차 발효공정을 실시하지 않고 1차 숙성액을 제조한 후 맥주 제조를 종료하여 커피가 함유된 맥주를 제조하였다.In Example 1, after preparing the first aging liquid without performing the second fermentation process, the beer production was terminated to prepare a beer containing coffee.

<비교예 2><Comparative Example 2>

상기 실시예 1에서, 1차 혼합액과 중간 혼합액 제조시 커피 추출액을 혼합하지 않은 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 맥주를 제조하였다.In Example 1, beer was prepared in the same manner as in Example 1, except that the coffee extract was not mixed when preparing the first mixture and the intermediate mixture.

<시험예 1> 항산화 활성 측정<Test Example 1> Measurement of antioxidant activity

커피에는 카페인뿐만 아니라 폴리페놀 화합물 등 다양한 항산화 성분이 함유되어 있으며, 이에 실시예 1~4 및 비교예 1, 2에서 제조된 맥주의 항산화 활성을 확인하기 위하여 맥주의 총 폴리페놀 함량을 3회 측정하고 그 평균값을 하기의 표 1에 나타내었다.Coffee contains various antioxidants such as polyphenol compounds as well as caffeine, and thus the total polyphenol content of beer was measured three times to confirm the antioxidant activity of the beer prepared in Examples 1 to 4 and Comparative Examples 1 and 2. And the average values are shown in Table 1 below.

총 폴리페놀 함량 측정은 상기 각각의 맥주 100 ㎕에 2 % 탄산나트륨(Na2CO3) 용액 2 ㎖를 가하고 3 분간 정치한 후 50 % 폴린-시오칼투(Folin-Ciocalteu) 시약 100 ㎕를 가한 다음 30 분 경과 후 반응액의 흡광도 값을 750 ㎚에서 측정하였고 표준물질로 갈산(gallic acid)을 사용하였으며, 시료 100 g에 상당하는 갈산의 ㎎수를 표시하였다.To measure the total polyphenol content, 2 ml of a 2% sodium carbonate (Na 2 CO 3 ) solution was added to 100 μl of each beer, allowed to stand for 3 minutes, and then 100 μl of 50% Folin-Ciocalteu reagent was added. After minutes, the absorbance value of the reaction solution was measured at 750 nm, and gallic acid was used as a standard, and the number of mg of gallic acid corresponding to 100 g of the sample was indicated.

총 폴리페놀 함량 측정결과(㎎/100 g)Total polyphenol content measurement result (mg/100 g) 총 폴리페놀 함량Total polyphenol content 실시예 1Example 1 3.013.01 실시예 2Example 2 2.952.95 실시예 3Example 3 3.643.64 실시예 4Example 4 3.223.22 비교예 1Comparative Example 1 1.801.80 비교예 2Comparative Example 2 0.650.65

상기 표 1에 나타난 바와 같이, 총 폴리페놀 함량은 커피 추출액 제조시 미네랄을 첨가하여 추출한 실시예 3이 가장 크고 커피 추출액 제조시 당(글루코스)과 아미노산(글리신) 성분이 첨가된 실시예 4가 다음으로 크게 나타났다.As shown in Table 1, the total polyphenol content was the highest in Example 3, which was extracted by adding minerals when preparing coffee extract, and Example 4, in which sugar (glucose) and amino acid (glycine) components were added when preparing coffee extract, was the following Appeared largely.

이러한 결과를 분석하면, 커피 원두로부터 유용성분 추출시 미네랄을 첨가하면 물보다 큰 미네랄 입자의 운동에너지에 의해 커피의 유용성분 추출 효과가 커지고(실시예 3), 단당류와 아미노산이 메일라드 반응을 통하여 항산화 성분을 생성한 결과로 판단된다(실시예 4).Analysis of these results shows that when minerals are added when extracting useful components from coffee beans, the effect of extracting useful components of coffee is increased by the kinetic energy of mineral particles larger than water (Example 3), and monosaccharides and amino acids are converted through Maillard reaction. It is judged as a result of generating an antioxidant component (Example 4).

비교예에서는 커피 추출액을 혼합하지 않고 2회 발효시킨 비교예 2가 커피 추출액을 포함하고 1회 발효시킨 비교예 1보다 총 폴리페놀 함량이 낮아서, 맥주의 항산화 활성을 높이는 요인이 발효에 의한 것보다 커피 성분에 의한 영향이 큼을 알 수 있다.In Comparative Example, Comparative Example 2 fermented twice without mixing the coffee extract contained coffee extract and had a lower total polyphenol content than Comparative Example 1 fermented once, so that the factor that increased the antioxidant activity of beer was higher than that due to fermentation. It can be seen that the influence of coffee ingredients is large.

또한, 2회 발효 및 숙성시킨 실시예 1이 1회 발효 및 숙성시킨 비교예 1보다 총 폴리페놀 함량이 높게 측정되어, 중복하여 발효 및 숙성시키는 것이 1회 발효 및 숙성시키는 것보다 항산화 활성이 유의적으로 증가함을 알 수 있다.In addition, since Example 1, fermented and aged twice, has a higher total polyphenol content than Comparative Example 1, fermented and aged once, so that the double fermentation and aging is more significant than that of one fermentation and aging. It can be seen that it increases as the enemy.

<시험예 2> 관능검사<Test Example 2> Sensory test

10 대에서 70 대까지의 남녀 각각 5 명씩 모두 70 명을 대상으로 상기 제조된 맥주의 맛, 향, 색상 및 전체적인 기호도를 5 점 척도법으로 측정하고 그 평균값을 하기 표 2에 나타내었다.The taste, aroma, color, and overall acceptability of the prepared beer were measured by a 5-point scale method for all 70 men and 5 men and women from their teens to their 70s, and the average values are shown in Table 2 below.

관능검사 결과Sensory test result 맛flavor 향incense 색상color 전체적인 기호도Overall preference 실시예 1Example 1 3.93.9 4.14.1 4.04.0 4.04.0 실시예 2Example 2 3.83.8 4.04.0 4.04.0 3.93.9 실시예 3Example 3 4.04.0 4.44.4 4.24.2 4.24.2 실시예 4Example 4 3.83.8 3.93.9 4.44.4 4.14.1 비교예 1Comparative Example 1 2.52.5 3.13.1 3.73.7 3.03.0 비교예 2Comparative Example 2 3.33.3 2.72.7 3.43.4 3.23.2 5:매우 좋음, 4:좋음, 3:보통, 2:나쁨, 1:매우 나쁨5: very good, 4: good, 3: moderate, 2: bad, 1: very bad

상기 표 2를 보면, 맛의 평가는 비교예 1이 가장 낮고 비교예 2가 다음으로 낮아서, 커피 맥주의 맛은 주로 2차 발효 및 숙성 공정에 의해 만들어지고 맥주에 커피 성분이 첨가되면 맛이 향상됨을 알 수 있다.Referring to Table 2, the taste evaluation is the lowest in Comparative Example 1 and the next lowest in Comparative Example 2, so that the taste of coffee beer is mainly made by the secondary fermentation and aging process, and when the coffee component is added to the beer, the taste is improved. Can be seen.

향은 실시예 3이 가장 높아서 커피 추출액 제조시 미네랄을 첨가하면 커피 추출액에 커피 향이 가장 많이 추출되고, 비교예 2가 가장 낮아서 맥주에 커피 성분을 첨가하는 것이 맥주의 향을 높이는데 효과적인 것으로 판단된다.Since Example 3 has the highest aroma, when minerals are added during the coffee extract preparation, coffee aroma is extracted the most in the coffee extract, and Comparative Example 2 is the lowest, so it is judged that adding the coffee component to beer is effective in enhancing the aroma of beer .

색상 평가에서 실시예 4가 가장 높게 평가되어, 메일라드 반응에 의한 착색 효과로 인해 맥주의 색이 좀 더 진해지고 맥주 색상이 진해질수록 좋은 평가를 받는 것을 알 수 있다.In color evaluation, Example 4 was evaluated the highest, and it can be seen that the color of the beer becomes darker due to the coloring effect by the Maillard reaction, and the better the color of the beer becomes.

전체적인 기호도에서는 실시예가 비교예보다 높게 평가되어 본 발명에 따른 커피 함유 맥주의 상품성을 확인할 수 있었다.In the overall acceptability, the examples were evaluated higher than those of the comparative examples, so that the commerciality of the coffee-containing beer according to the present invention could be confirmed.

Claims (7)

각각의 맥아, 호프 및 효모 100 중량부에 물 300~500 중량부를 혼합하고 30~120 분간 끓인 후 여과하여 고형물이 제거된 맥아 추출액, 호프 추출액 및 효모 추출액을 제조하는 단계;
상기 효모 추출액을 건조하여 효모 추출 분말을 제조하는 단계;
상기 맥아 추출액 100 중량부에 호프 추출액 80~120 중량부 및 효모 추출 분말 80~120 중량부를 혼합하여 추출혼합물을 제조하는 단계;
상기 추출혼합물 100 중량부에 효모 0.05~0.50 중량부, 커피 추출액 0.5~5.0 중량부 및 물 400~600 중량부를 혼합하여 1차 혼합액을 제조하는 단계;
상기 1차 혼합액을 20~25 ℃에서 5~10 일간 1차 발효시키고 1~5 ℃에서 5~10 일간 1차 숙성시켜 1차 숙성액을 제조하는 단계;
상기 추출혼합물 100 중량부에 커피 추출액 0.5~5.0 중량부, 당 0.1~1.0 중량부 및 물 400~600 중량부를 혼합하여 중간 혼합액을 제조하는 단계; 및
상기 중간 혼합액 85~95 중량%와 1차 숙성액 5~15 중량%를 혼합하여 20~25 ℃에서 5~10 일간 2차 발효시키고 2~30 ℃에서 5~10 일간 2차 숙성시키는 단계;를 포함하는 커피가 함유된 맥주의 제조방법.Mixing 300 to 500 parts by weight of water with 100 parts by weight of each malt, hop and yeast, boiling for 30 to 120 minutes and filtering to prepare a malt extract, hop extract, and yeast extract from which solids are removed;
Drying the yeast extract to prepare a yeast extract powder;
Preparing an extract mixture by mixing 80 to 120 parts by weight of hop extract and 80 to 120 parts by weight of yeast extract powder to 100 parts by weight of the malt extract;
Preparing a first mixture by mixing 0.05 to 0.50 parts by weight of yeast, 0.5 to 5.0 parts by weight of coffee extract, and 400 to 600 parts by weight of water to 100 parts by weight of the extract mixture;
First fermenting the first mixture at 20 to 25° C. for 5 to 10 days and aging at 1 to 5° C. for 5 to 10 days to prepare a first aging solution;
Preparing an intermediate mixture by mixing 0.5 to 5.0 parts by weight of coffee extract, 0.1 to 1.0 parts by weight per sugar and 400 to 600 parts by weight of water to 100 parts by weight of the extract mixture; And
Mixing 85 to 95% by weight of the intermediate mixture and 5 to 15% by weight of the first aging solution, secondary fermentation at 20 to 25°C for 5 to 10 days, and secondary aging at 2 to 30°C for 5 to 10 days; A method for producing a beer containing coffee containing. 청구항 1에 있어서,
상기 추출혼합물은 효모 추출 분말을 40~60 ℃의 에탄올에 1~3 시간 침지한 후 건져내어 맥아 추출액 및 호프 추출액과 혼합하여 제조되는 것을 특징으로 하는 커피가 함유된 맥주의 제조방법.The method according to claim 1,
The extract mixture is prepared by immersing the yeast extract powder in ethanol at 40 to 60° C. for 1 to 3 hours and then removing it and mixing it with the malt extract and hop extract. 청구항 2에 있어서,
상기 에탄올의 순도는 95 %(v/v)를 초과하는 것을 특징으로 하는 커피가 함유된 맥주의 제조방법.The method according to claim 2,
The method for producing a beer containing coffee, characterized in that the purity of the ethanol exceeds 95% (v/v). 청구항 1에 있어서,
상기 1차 혼합액 및 중간 혼합액 제조에 사용되는 커피 추출액은 커피 원두 분말 100 중량부에 물 300~500 중량부를 혼합하고 35~45 ℃에서 60~80 분간 1차 가열한 후 80~90 ℃에서 10~20 분간 2차 가열하고 고형물을 제거하여 제조되는 것을 특징으로 하는 커피가 함유된 맥주의 제조방법.The method according to claim 1,
The coffee extract used to prepare the first mixture and the intermediate mixture was mixed with 100 parts by weight of coffee bean powder and 300 to 500 parts by weight of water and heated at 35 to 45 ℃ for 60 to 80 minutes, and then 10 to at 80 to 90 ℃. Method for producing beer containing coffee, characterized in that produced by secondary heating for 20 minutes and removing solids. 청구항 1에 있어서,
상기 1차 혼합액 및 중간 혼합액 제조에 사용되는 커피 추출액은 커피 원두 분말 100 중량부에 미네랄 3~7 중량부 및 물 300~500 중량부를 혼합하고 35~45 ℃에서 60~150 분간 가열한 후 고형물을 제거하여 제조되는 것을 특징으로 하는 커피가 함유된 맥주의 제조방법.The method according to claim 1,
The coffee extract used to prepare the first and intermediate mixtures is 100 parts by weight of coffee bean powder and 3 to 7 parts by weight of minerals and 300 to 500 parts by weight of water are mixed and heated at 35 to 45° C. for 60 to 150 minutes, and then the solids are mixed. A method for producing beer containing coffee, characterized in that produced by removing. 청구항 1에 있어서,
상기 1차 혼합액 및 중간 혼합액 제조에 사용되는 커피 추출액은 커피 원두 분말 100 중량부에 단당류 40~60 중량%와 아미노산 40~60 중량%가 혼합된 혼합물 1~5 중량부 및 물 300~500 중량부를 혼합하고 35~45 ℃에서 60~150 분간 가열한 후 고형물을 제거하여 제조되는 것을 특징으로 하는 커피가 함유된 맥주의 제조방법.The method according to claim 1,
The coffee extract used to prepare the first and intermediate mixtures is 1-5 parts by weight of a mixture of 40-60% by weight of monosaccharide and 40-60% by weight of amino acids and 300-500 parts by weight of water in 100 parts by weight of coffee bean powder. Mixing and heating at 35 to 45 ℃ for 60 to 150 minutes, and then a method for producing a beer containing coffee, characterized in that prepared by removing the solids. 청구항 1 내지 청구항 6 중 어느 한 항의 방법으로 제조되는 커피가 함유된 맥주.Beer containing coffee produced by the method of any one of claims 1 to 6.
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