JP3400972B2 - How to make ginseng beer - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing beer to which a ginseng flavor is imparted, and in particular, ginseng components can be stabilized without using an adsorbent, and physical stability such as turbidity can also be achieved. The present invention relates to a method for producing ginseng beer having a flavor peculiar to ginseng, which is improved and substantially eliminates the odor of Chinese herbs.

[0002]

BACKGROUND OF THE INVENTION In general, beer refers to alcohol-fermented malt beverages classified into lager beer, ale beer, and molliquor. With the recent remarkable rise in health consciousness of consumers, a lot of beverages using the flavor of ginseng have come into the market.

Beverages using these carrots as one component,
In particular, the biggest problem during the production of alcoholic beverages is that the ginseng component causes the turbidity of the final beverage to be large, leading to a decrease in its physical stability.
Conventionally, protein adsorbents and tannin adsorbents have been often used to eliminate this kind of adverse effect. In addition, when ginseng concentrate is used as a ginseng component, there is also a drawback that a peculiar Chinese herbal medicine odor remains in the final beverage.

For example, Korean Patent No. 157572 describes a ginseng beer obtained by introducing a concentrated extract obtained by reconcentrating a ginseng extract obtained by extracting the active ingredient of ginseng into a production line as a raw material for beer. Is disclosed. That is, with the concentrated extract mentioned above, first, the carrot raw material is carefully crushed, immersed in 70% alcohol, and extracted at room temperature for 72 to 120 hours (extraction step). Alcohol after this extraction step is filtered (filtering step), the obtained fluid extract is applied to a separator to be concentrated 10 times or more (concentrating step), and then filtered again to obtain a concentrated extract.
By passing through this concentration step, generation of heat-denatured odor becomes remarkable.

As described above, in the invention of Korean Patent No. 157572, since ginseng concentrate is used, there is a problem that beer smells like Chinese medicine. Moreover, in order to improve the physical instability of beer due to the use of ginseng components, for example, in order to remove coagulating proteins in beer, tannin, silica gel, bentonite clay (aluminosilicate), etc. To use a protein adsorbent or to improve the stability of collagen, polyvinyl pyrrole resin
Tannin adsorbents such as (PVPP) and nylon were also used.

[0006]

The present invention has been invented in view of the above-mentioned problems in the prior art,
Realizes ginseng beer that reduces the odor of ginseng peculiar Chinese medicine and has physical stability without the use of additives used during normal beer production, especially adsorbents to stabilize ginseng components. It is an object of the present invention to provide a method for producing carrot beer.

That is, the gist of the present invention is that a ginseng extract, ie, (a) a raw ginseng obtained by immersing the ginseng in alcohol to extract the active ingredient of ginseng, and then removing the ginseng from the alcohol One ginseng extract, (b)
A second ginseng extract obtained by recovering the steam and condensate generated after steaming the raw ginseng, or further distilling it, or
(c) A method for producing ginseng beer in which a mixture of the first ginseng extract and the second ginseng extract is added in at least one of charging, fermentation, alcohol storage or filtration in the beer manufacturing process.

[0008] Preferably, the first ginseng extract is prepared by immersing raw ginseng in 5 to 20 parts by weight of alcohol per 1 part by weight of raw ginseng, that is, alcohol (aqueous solution) having an alcohol concentration of 50 to 100%. A ginseng extract obtained by extracting the active ingredient of raw ginseng at a temperature of 20 to 80 ° C. for 6 to 96 hours and then removing the raw ginseng from alcohol.

The second ginseng extract is preferably
The raw ginseng is steamed with steam having a temperature of 100 ° C. or higher for 6 hours or more, and then the generated steam and condensate are distilled to obtain a ginseng extract.

Further, preferably, the addition amount of the first ginseng extract is 0.05 to 5% by volume with respect to 100% by volume of wort or beer obtained in the beer production process, and the second ginseng extraction is performed. The amount of the liquid added is 0.01 to 5% by volume based on 100% by volume of wort or beer obtained in the beer production process.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Prior to the description of the method for producing ginseng beer of the present invention, first, an outline of a conventional method for producing beer will be described.

In general, beer is prepared by charging beer raw materials,
It is manufactured through a series of steps of fermentation (pre-fermentation), storage (post-fermentation), filtration and commercialization. The outline of each step is as follows.

In the charging step, wort is produced by using malt and a starchy raw material (starch, jade flour) through a process of dissolving protein and saccharification of starch. Then, this wort is transferred to the fermentation tank after undergoing the steps of filtration and boiling.

Next, in the fermentation step, sugars, amino acids and the like produced in the charging step are converted into alcohol, carbon dioxide gas and various flavor substances as by-products by yeast. The beer at the end of fermentation is called young beer.

In the liquor storage process, after the young beer is separated from the yeast, it is transferred to a storage tank where aging and low temperature fermentation are carried out. As this process progresses, beer aging will proceed.

Then, the aged beer that has undergone the storage step is filtered in a filtration step to remove suspended matter, whereby clear and transparent beer can be obtained. This beer is put into a predetermined container such as a bottle or a can to be commercialized. In this filtration step, the required amount of adsorbent required during normal beer production is used.

According to the invention of the present application, one of two ginseng extracts is added to the beer raw material (beer) in at least one of the charging, fermentation, liquor, and filtration steps in the conventional beer production method described above. Add both.

The method for preparing the two ginseng extracts used in the present invention will be described below.

The first ginseng extract is prepared by dipping the raw ginseng in 5 to 20 parts by weight of alcohol per 1 part by weight of the raw ginseng, that is, in an alcohol (aqueous solution) having an alcohol content of 50 to 100% by volume (dipping step). ), And at a temperature of 20 to 80 ° C. for 6 to 96 hours, after extracting the active ingredient of the raw material ginseng, the raw material ginseng is taken out from alcohol to obtain an alcohol (aqueous solution) extract. The first ginseng extract obtained in this manner is the Korean Patent No. 15 mentioned above.
Compared to the ginseng concentrate obtained according to the invention described in No. 7572, it may not undergo a concentration process, and has less heat-denatured odor such as Chinese herbal medicine odor, and compared with the second ginseng extract described below. It contains a lot of saponin, which is a medicinal ingredient of ginseng.

The second ginseng extract is used for recovering and purifying the steam and condensate obtained after steaming the raw ginseng with steam at a temperature of 100 ° C. or higher for 6 hours or longer (transpiration stage). It is an extract obtained by further distilling. The second ginseng extract obtained in this way, the steam and condensate generated in the transpiration stage are collected and distilled for further purification, so compared to the first ginseng extract, Although the saponin content is a little low, it has a rich scent unique to carrots.

The term "raw ginseng" used in the present specification refers to ginseng, particularly ginseng.
In particular, ginseng as it was harvested from the soil (sui ginseng), ginseng obtained by removing the root hair of ginseng and then peeling and drying it (dry ginseng), ginseng obtained by steaming and drying ginseng Ginseng (red ginseng) and combinations thereof can be effectively used in the present invention.

One or both of the first ginseng extract and the second ginseng extract is a beer raw material (beer which is present in at least one of the charging, fermentation, storing, or filtering steps in the beer production method. ) Is added. The relationship between the manufacturing process of beer to which the ginseng extract is added and the amount added is summarized in Table 1 below.

[0023]

[Table 1]

The first embodiment shown in Table 1 is to add the first and second ginseng extract at the time of adding hops in the charging step, and the second embodiment is to add the ginseng extract in the fermentation step. The first and second ginseng extracts are added before or after the yeast is added. Furthermore, the third aspect is to add the first and second ginseng extract at the time of transfer to the storage tank in the alcohol storage step, and the fourth aspect is to add to the filter in the filtration step. The first and second ginseng extract liquids are added before or after the transfer.

According to the first and second aspects, the remaining amount of ginseng extract in the product, that is, the ginseng extract contained in the finally obtained beer is used for the amount of the ginseng extract added. Although the amount of the liquid is small, there is an advantage that the beer flavor and the ginseng flavor are smoothly harmonized.

[0026]

The present invention will be described in detail below with reference to its embodiments, but the present invention should not be construed in a limited manner by the disclosure of these embodiments.

Example 1 Malt and starchy auxiliary materials used in ordinary beer production were mixed, filtered and separated through gelatinization and saccharification of the materials, and then, during the boiling, wort: 1 ginseng extract = 1:
The first ginseng extract in a volume ratio of 0.05 is mixed with the hops. At this time, the entire amount of wort to which the first ginseng extract is added is transferred to a whirlpool tank (Whirl Pool) and left standing.

The wort from which the precipitate was removed by standing was cooled to a temperature suitable for yeast growth by a cooler, and after adding an appropriate amount of purely cultured yeast, the wort was cooled in a fermentation tank. Perform beer fermentation for 7 days. The fermented beer is transferred to a storage tank for aging and storage. After the aging process in the storage tank for about one month, the product is filtered and commercialized.

Example 2 Malt and starchy auxiliary materials used in ordinary beer production are mixed, and after the materials are gelatinized and saccharified, filtered and separated, hops are appropriately added during boiling. To do. The whole amount of wort with hops is transferred to a whirlpool tank (Whirl Pool) and allowed to stand.

The wort from which the precipitate was removed by standing was cooled to a temperature suitable for yeast growth by a cooler, and the volume ratio of wort: first ginseng extract = 1: 0.02. Amount of first ginseng extract and wort: second ginseng extract =
A second ginseng extract in a volume ratio of 1: 0.03 is added with an appropriate amount of pure cultured yeast. Next, beer fermentation is performed in the fermentation tank for about 7 days. The fermented beer is transferred to a storage tank for aging and storage. After the aging process in the storage tank for about one month, the product is filtered and commercialized.

Example 3 Malt and starchy auxiliary materials used in ordinary beer production are mixed, and after the materials are gelatinized and saccharified, filtered and separated, hops are appropriately added during boiling. To do. The whole amount of wort with hops is transferred to a whirlpool tank (Whirl Pool) and allowed to stand.

The wort from which the precipitate has been removed by standing is cooled to a temperature suitable for yeast growth by a cooler, and an appropriate amount of purely cultivated yeast is added. Next, beer fermentation is performed in the fermentation tank for about 7 days. The fermented beer is added with the second ginseng extract in a volume ratio of wort: second ginseng extract = 1: 0.01 and transferred to a storage tank for aging and storage. After the aging process in the storage tank for about one month, the product is filtered and commercialized.

Example 4 Malt and starchy auxiliary materials used in ordinary beer production are mixed, and after the materials are gelatinized and saccharified, filtered and separated, hops are appropriately added during boiling. To do. The whole amount of wort with hops is transferred to a whirlpool tank (Whirl Pool) and allowed to stand.

The wort from which the precipitate has been removed by standing is cooled to a temperature suitable for yeast growth by a cooler, and an appropriate amount of purely cultivated yeast is added. Next, beer fermentation is performed in the fermentation tank for about 7 days. The fermented beer is transferred to a storage tank for aging and storage. Beer that had been aged for about one month in a storage tank, beer: first ginseng extract = 1: 0.001 volume ratio of the first ginseng extract and beer: second ginseng extract =
Add a second ginseng extract in a volume ratio of 1: 0.0002,
Then, it is filtered and commercialized.

Comparative Example 1 Conventional Conventional Beer Malt and a starchy auxiliary material used in the production of ordinary beer are mixed, filtered and separated through gelatinization and saccharification of the raw materials, and then in the course of boiling. , Add hops as appropriate. The whole amount of wort with hops is transferred to a whirlpool tank (Whirl Pool) and allowed to stand.

The wort from which the precipitate has been removed by standing is cooled to a temperature suitable for yeast growth by a cooler, and an appropriate amount of purely cultivated yeast is added. Next, beer fermentation is performed in the fermentation tank for about 7 days. The fermented beer is transferred to a storage tank for aging and storage. After undergoing an aging process for about 1 month in a storage tank, it is filtered to obtain a product.

Comparative Example 2: Conventional Ginseng Beer Conventional malt beer was mixed with malt and a starchy auxiliary raw material, and the raw material was gelatinized and saccharified, filtered and separated, and then boiled. , Add hops as appropriate. The whole amount of wort with hops is transferred to a whirlpool tank (Whirl Pool) and allowed to stand.

The wort from which the precipitate has been removed by standing is cooled to a temperature suitable for yeast growth by a cooler, and an appropriate amount of purely cultivated yeast is added. Next, beer fermentation is performed in the fermentation tank for about 7 days. To the fermented beer, add the beer: ginseng concentrate = 1: 0.003 volume ratio of ginseng concentrate and transfer to a storage tank for aging and storage. After undergoing the aging process for about 1 month in the storage tank, 40g of the gel was added to the collagen to enhance the stability of the collagen during filtration.
PVPP / HL and 40 g of silica gel / HL are added, and then filtered to obtain a product.

Table 2 below shows the turbidity (EBC), the turbidity (EBC) when heated, regarding the beers according to the above-mentioned Examples and Comparative Examples.
The turbidity (EBC) after one year of storage, the herbal medicine odor, and the degree of ginseng odor are summarized.

[0040]

[Table 2]

From the results shown in Table 2, the numerical values relating to the turbidity, the turbidity during heating, and the turbidity after one year of storage indicate physical stability that does not hinder commercialization, that is, , Product shipment is within the allowable range. In comparison of detailed values such as turbidity, there is no big difference for any beer, and therefore, the ginseng beers of Examples 1 to 4 produced according to the present invention are used in the filtration step in the production of conventional beer. It can be said that it has been shown that a predetermined physical stability is obtained without using additives such as adsorbents and additives for stabilizing carrot components.

Further, according to the results shown in Table 2, the ginseng beer of Examples 1 to 4 showed that the ginseng beer of Examples 1 to 4 was irrespective of the addition timing and the addition concentration of the first ginseng extract and / or the second ginseng extract. It has achieved the required physical stability. Furthermore, according to the present invention, the odor of the herbal medicine that has been pointed out in the conventional ginseng beer using the ginseng concentrate has been eliminated, and the method for producing ginseng beer in which the scent and medicinal components unique to ginseng are exquisitely incorporated It indicates that the realization of

[0043]

As described above, according to the present invention, the first ginseng extract containing the alcohol extract of the raw ginseng, the steam and the condensate recovered from the steamed raw ginseng, and further obtained through the distillation purification are obtained. Ginseng extract of one or both of the two ginseng extract is charged in the beer manufacturing process,
By adding in at least one process of fermentation, liquor or filtration, additives such as adsorbents that have been used in the filtration process during the production of beer up to now and additives for stabilizing ginseng components are used. Even without it, a certain physical stability can be obtained.

Furthermore, according to the present invention, the ginseng odor, which has been pointed out in the conventional ginseng beer using the ginseng concentrate, is also significantly eliminated, and the ginseng's unique scent and medicinal components are significantly incorporated. It also has the effect of producing beer.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-9-56368 (JP, A) JP-A-11-290024 (JP, A) JP-A-2-104265 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) C12G 1/00-3/14 C12C 1/00-13/10 A23L 1/27-1/308 JISST / JAFIC (JOIS)

Claims (3)

(57) [Claims] They were charged in claim 1 beer production process, fermentation, at least one step of alcohol storage or filtration method for manufacturing a ginseng beer comprising the step of adding a ginseng extract, the ginseng extract is, the raw materials ginseng alcohol content
It was immersed in 50 to 100% by volume of alcohol, then, the original
Fee ginseng of the active ingredient after extraction at a temperature of 20 to 80 ° C., were obtained taking out the raw ginseng alcohol
A first ginseng extract unconcentrated, the raw ginseng 100 ° C.
Steam and condensate recovered were steamed over 6 hours at a temperature higher than the steam, and a second ginseng extract obtained by further distillation
And a mixed liquid obtained by mixing, and the raw ginseng, Mizusan, Inuisan selected from red ginseng and the group consisting of combinations, method for producing ginseng beer, characterized in that. Wherein said first ginseng extract is the raw material Koryo human <br/> ginseng, the raw material of ginseng 1 part by weight per dipped in alcohol 5-20 parts by weight, over a period of 6-96 hours The above raw material price
After extracting the active ingredients of Li ginseng, method for producing ginseng beer according to the raw material ginseng to claim 1, obtained by extraction from the alcohol. 3. The addition amount of the first ginseng extract is 0.05 to 5% by volume relative to 100% by volume of wort or beer obtained in the beer production process, and the addition of the second ginseng extract is performed. The method for producing ginseng beer according to claim 1 or 2 , wherein the amount is 0.01 to 5% by volume with respect to 100% by volume of wort or beer obtained in the beer production process.