KR960014325A - Method for preparing a sparkling alcoholic beverage in the form of a new beer - Google Patents

Method for preparing a sparkling alcoholic beverage in the form of a new beer Download PDF

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Publication number
KR960014325A
KR960014325A KR1019940026987A KR19940026987A KR960014325A KR 960014325 A KR960014325 A KR 960014325A KR 1019940026987 A KR1019940026987 A KR 1019940026987A KR 19940026987 A KR19940026987 A KR 19940026987A KR 960014325 A KR960014325 A KR 960014325A
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South Korea
Prior art keywords
malt
mixture
saccharified
yeast
product
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KR1019940026987A
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Korean (ko)
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KR0173801B1 (en
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기미히로 사마무라
다다히꼬 호쭈미
다까시 사사끼
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시마무라 아끼요시
혹까이도와인 가부시끼가이샤
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Priority to KR1019940026987A priority Critical patent/KR0173801B1/en
Publication of KR960014325A publication Critical patent/KR960014325A/en
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Publication of KR0173801B1 publication Critical patent/KR0173801B1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

특이한 향을 갖는 신규한 맥주형태의 스파클링 알코올 음료의 제조방법이 제공된다.Provided is a method for preparing a sparkling alcoholic beverage in the form of a novel beer with a specific aroma.

맥아와 전분질 원료의 혼합물에, 옐로우-그린 누룩 곰팡이 및 화이트 누룩 곰팡이로 구성된 군에서 선택된 곰팡이를 사용하여 제조된 누룩을 가한다.To the mixture of malt and starch raw material is added yeast prepared using a mold selected from the group consisting of yellow-green yeast mold and white yeast mold.

다음에, 혼합물을 누룩에 의해 당화하여 당화된 맥아액을 수득한다. 당화된 맥아액과 다른 유형의 알코올 음료의 제조에서의 생성물을 당화된 맥아액에 포함시킨다. 당화된 맥아액에 생성물을 포함시키기 전에 당화된 맥아액에 호프를 가하고 호프와 당화된 맥아액을 가열하여 당화된 맥아액에서 호프향을 가할 수 있다.The mixture is then glycosylated with Nuruk to yield saccharified malt solution. The products in the preparation of glycated malt and other types of alcoholic beverages are included in the glycated malt. The hops can be added to the saccharified malt solution by adding hops to the saccharified malt solution prior to including the product in the saccharified malt solution.

Description

신규한 맥주형태의 스파클링 알코올 음료의 제조방법Method for preparing a sparkling alcoholic beverage in the form of a new beer

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (8)

옐로우 아스페르길루스 또는 화이트 아스페르길루스를 사용하여 제조된 누룩(koji)을 맥아에 가하여 맥아즙으로서 당화된 맥아액을 수측하는 단계; 맥주 이외의 알코올 음료의 제조에서의 효모-함유 생성물을 사기 당화된 맥아액에 혼합하여 혼합물을 수득하는 단계; 및 상기 혼합물을 발효시켜 맥주형태의 스파클링 알코올 음료를 수득하는 단계로 구성된 특이한 향을 갖는 맥주형태이 스파클링 알코올 음료를 제조하는 방법.Adding koji prepared with yellow aspergillus or white aspergillus to malt to measure the saccharified malt solution as wort; Mixing the yeast-containing product in preparation of alcoholic beverages other than beer to fructose saccharified malt liquor to obtain a mixture; And fermenting the mixture to obtain a sparkling alcoholic beverage in the form of beer. 제1항에 있어성, 상기 생성물은 세이크 제조에서 “키모토(kimoto)”, “야마하이모토(yamahaimoto)” 및 “소꾸조모토(sokujomto)”로 구성된 군으로부터 선택된 예비 배양물 “모토(moto)”인 것을 특징으로 하는 방법.The pre-culture "moto" according to claim 1, wherein the product is selected from the group consisting of "kimoto", "yamahaimoto" and "sokujomto" in shake preparation. How ”. 제1항에 있어서, 상기 생성물 발효중에 있는 효모함유 머스트(must)인 것을 특징으로 하는 방법.A method according to claim 1, characterized in that it is a yeast-containing must in said product fermentation. 제1항 내지 제3항 중 어느 한 항에 있어서, 생성물과의 혼합전에 당화된 맥아액을 호프와 혼합하고 끓여서 호프향을 당화된 맥아액으로 추출시키는 것을 특징으로 하는 방법.The method according to any one of claims 1 to 3, wherein the saponified malt liquor is mixed with the hops and boiled before the mixing with the product to extract the hop flavor into the saccharified malt liquor. 제1항 내지 제4항 중 어느 한 항에 있어서, 당화전 또는 당화 도중에 전분질 원료를 누룩 및 맥아의 혼합물에 가하는 것을 특징으로 하는 방법.The method according to any one of claims 1 to 4, wherein the starch raw material is added to the mixture of yeast and malt before or during saccharification. 옐로우 아스페르길루스 또는 화이트 아스페르길루스를 사용하여 제조된 “누룩”을 맥아에 가하여 맥아즙으로서 당화된 맥아액을 수득하는 단계; 하나 또는 2 이상의 과일의 과일쥬스를 당화된 맥아액에 혼합하여 혼합물을 수득하는 단계; 상기 혼합물에 효모를 가하는 단계; 및 상기 혼합물을 발효시켜 맥주형태의 스파클링 알코올 음료를 수득하는 단계를 포함하는 것을 특징으로 하는 특이한 향을 갖는 맥주형태의 스파클링 알코올 음료를 제조하는 방법.Adding malt produced using yellow aspergillus or white aspergillus to malt to obtain saccharified malt solution as wort; Mixing fruit juice of one or more fruits to the saccharified malt solution to obtain a mixture; Adding yeast to the mixture; And fermenting the mixture to obtain a sparkling alcoholic beverage in the form of a beer. 제6항에 있어서, 생성물을 혼합하기 전에 당화된 맥아액을 호프와 혼합한 후 끓여서 당화된 맥아액에 호프향을 추출시키는 것을 특징으로 하는 방법.7. The method according to claim 6, wherein the savored malt liquor is mixed with the hops prior to mixing the product and then boiled to extract the hop flavor in the saccharified malt liquor. 제6항 또는 제7항에 있어서, 당화전 또는 당화 도중에 누룩과 맥아의 혼합물에 전분질 원료를 가하는 것을 특징으로 하는 방법.8. The method according to claim 6 or 7, wherein the starch raw material is added to the mixture of yeast and malt before or during saccharification. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940026987A 1994-10-21 1994-10-21 Method for preparing new foamed sake-like beer KR0173801B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940026987A KR0173801B1 (en) 1994-10-21 1994-10-21 Method for preparing new foamed sake-like beer

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940026987A KR0173801B1 (en) 1994-10-21 1994-10-21 Method for preparing new foamed sake-like beer

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KR960014325A true KR960014325A (en) 1996-05-22
KR0173801B1 KR0173801B1 (en) 1999-02-18

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020089866A (en) * 2001-05-25 2002-11-30 김화자 Manufacture method of beer with fruit

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102341079B1 (en) * 2019-04-04 2021-12-20 대경대학교 산학협력단 Method of manufacturing beer using persimmon

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020089866A (en) * 2001-05-25 2002-11-30 김화자 Manufacture method of beer with fruit

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