Beer-flavored cooking wine and its preparation method

Abstract

This application provides a beer-flavored cooking wine and its preparation method. The preparation method includes: liquefying rice slurry to prepare rice mash; performing protein rest treatment on barley malt slurry to prepare barley malt mash; mixing the rice mash and barley malt mash and then performing saccharification treatment to prepare wort mash; filtering and washing the wort mash to prepare mixed wort; sterilizing the mixed wort and adding aroma-enhancing hops at the beginning of the sterilization process; adding brewing yeast and protease to the sterilized mixed wort and performing fermentation treatment to prepare beer fermentation liquid; subjecting the beer fermentation liquid to ultra-high temperature instantaneous heating and clarification treatment sequentially to prepare base liquor; and mixing the base liquor with seasonings to prepare beer-flavored cooking wine. This cooking wine has a high amino acid nitrogen content and total acid content, and has excellent deodorizing and flavor-enhancing effects in cooking applications.

Description

Technical Field

[0001] This application relates to the field of fermentation technology, and in particular to a beer-flavored cooking wine and its preparation method. Background Technology

[0002] Cooking wine, as a condiment, has been widely accepted and used by consumers in recent years. It contains rich amino acids, alcohol, sugar, organic acids and other components. Adding cooking wine when stir-frying dishes can enhance their aroma and make them more delicious. It can also remove the fishy smell from the dishes, help to cut through the greasiness, improve the taste of the dishes, and stimulate appetite.

[0003] However, cooking wine is generally based on rice wine, resulting in a relatively simple aroma that cannot satisfy consumers' growing demand for product diversity. Therefore, some people choose beer for cooking. Beer is also rich in amino acids, alcohol, sugar, and organic acids, which can enhance aroma, remove fishy smells, and add flavor. However, beer is also a beverage with high requirements for taste, which leads to complex production processes, resulting in high equipment investment and energy consumption. Some restaurants, in order to reduce costs, often use beer nearing its expiration date, which can easily lead to risks associated with using expired beer. Summary of the Invention

[0004] Based on this, this application provides a beer-flavored cooking wine and its preparation method, so as to obtain the pleasant flavor of beer and achieve the effects of removing fishy smell and enhancing freshness during the cooking process, while reducing costs.

[0005] The first aspect of this application provides a method for preparing beer-flavored cooking wine, comprising the following steps:

[0006] The rice slurry is liquefied to prepare rice mash.

[0007] The barley malt liquid was subjected to protein resting treatment to prepare barley malt mash.

[0008] The rice mash and the barley malt mash are mixed and then subjected to saccharification to prepare wort mash.

[0009] The wort is filtered and washed to prepare a mixed wort. The mixed wort is then sterilized, and flavored hops are added to the mixed wort at the beginning of the sterilization process.

[0010] Brewing dry yeast and protease are added to the sterilized mixed wort for fermentation to prepare beer fermentation liquid;

[0011] The beer fermentation broth is subjected to ultra-high temperature instantaneous heating and clarification treatment in sequence to prepare base beer;

[0012] The base liquor and seasonings are mixed to prepare the beer-flavored cooking wine.

[0013] In some embodiments, the mass-to-volume ratio of the protease to the mixed wort is (0.03-0.06) g:1 L; and / or

[0014] The mass-to-volume ratio of the brewing dry yeast to the mixed wort is (0.1-0.15) g:1 L; and / or

[0015] The fermentation process was carried out at a temperature of 25℃-30℃ for 8-12 days under normal pressure.

[0016] In some embodiments, the temperature of the ultra-high temperature instantaneous heating is 110℃-120℃, and the time is 8s-10s.

[0017] In some embodiments, the clarification process includes filtering the beer fermentation liquid after the ultra-high temperature instantaneous heating with diatomaceous earth.

[0018] In some embodiments, the sterilization process is performed at a temperature of 95°C-100°C for a time of 15-20 minutes; and / or

[0019] The mass-to-volume ratio of the aromatic hop pellets to the mixed wort is (0.4-0.8) g: 1 L.

[0020] In some embodiments, the rice-water mixture has a mass ratio of 1:(2.5-3.0); and / or

[0021] The liquefaction process uses α-amylase, and the amount of α-amylase added is (60-80) U / g rice; and / or

[0022] The liquefaction process is carried out at a temperature of 95℃-98℃ for a time of 45min-60min.

[0023] In some embodiments, the mass ratio of barley malt liquid to water is 1:(3.0-3.5); and / or

[0024] The protein resting treatment was performed at a temperature of 52℃-55℃ for 30-40 minutes.

[0025] In some embodiments, the mass ratio of the rice mash to the barley malt mash is (9-14):21; and / or

[0026] The saccharification process is carried out at a temperature of 62℃-72℃ for a time of 40min-60min.

[0027] In some embodiments, the seasoning includes edible alcohol and edible salt;

[0028] Optionally, the beer-flavored cooking wine comprises, by weight, 70 parts of the base wine, 28.5 parts of the edible alcohol, and 1.5 parts of the edible salt.

[0029] The second aspect of this application provides a beer-flavored cooking wine, which is prepared using the method for preparing beer-flavored cooking wine of the first aspect of this application.

[0030] The above-mentioned method for preparing beer-flavored cooking wine has at least the following beneficial effects:

[0031] (1) The beer production process is simplified: the mixed wort is sterilized and then directly cooled and fermented after hops are added. Instead of the conventional beer process of long-term high-temperature boiling and boiling followed by swirling sedimentation to remove heat coagulated matter (most of which is protein), the remaining protein is decomposed by adding protease during the fermentation stage, which increases the amino acid nitrogen content in the final fermentation liquid and increases the umami source as a flavoring wine.

[0032] (2) Reduced equipment costs: After sterilization, the mixed wort does not undergo sedimentation and static separation of heat-coagulated proteins, thus retaining sufficient nitrogen source for subsequent fermentation decomposition. During the wort sterilization process, hops are added normally to the mixed wort to dissolve aroma and bitter substances without affecting the final flavor of the beer. There is no need to invest in large wort filter tanks, special boiling pots, and wort vortex sedimentation tanks.

[0033] (3) Simple process and stable quality: After the yeast precipitates after fermentation, the fermentation broth is heated to ultra-high temperature for a short time to cause the excess protein in the fermentation broth to denature and flocculate. Then, a clear liquid is obtained through clarification treatment, ensuring that no turbidity or precipitation occurs during the later shelf life of the product. The packaged product can be stored at room temperature, 0℃ and 45℃ for six months without turbidity. Moreover, the process does not require control of dissolved oxygen and carbon dioxide content, which simplifies the process.

[0034] (4) Low energy consumption and high production efficiency: Fermentation is carried out by adding brewing dry yeast and protease. During the fermentation process, the protease decomposes the protein in the mixed wort, increasing the amino acid nitrogen content of the beer to more than 0.5 g / L, which is more than twice that of ordinary beer on the market. The sufficient nitrogen source and synergistic fermentation increase the acid substances in the beer that have a meat-tenderizing effect, and the total acid (calculated as lactic acid) content reaches more than 5.3 g / L, which is also higher than that of ordinary beer on the market. (For example, the amino acid nitrogen of commercially available Zhujiang beer is 0.15 g / L, and the total acid (calculated as lactic acid) is 2.5 g / L, while the amino acid nitrogen of Qingdao beer is 0.19 g / L, and the total acid (calculated as lactic acid) is 3.1 g / L).

[0035] (5) Distinctive flavor: The base wine prepared has a distinct beer flavor and a high content of amino acid nitrogen. When blended into cooking wine, it can be used in cooking and has a significant effect of enhancing freshness and removing fishy smell, while meeting the requirements for beer flavor and seasoning. Detailed Implementation

[0036] To facilitate understanding of this application, a more complete description of the application will be provided below with reference to relevant embodiments. Preferred embodiments of the application are given below. However, the application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of this application.

[0037] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0038] As used herein, the terms "and / or," "or / and," and "and / or" encompass any one of two or more of the related listed items, as well as any and all combinations of the related listed items. These arbitrary and all combinations include any two related listed items, any more related listed items, or a combination of all related listed items. It should be noted that when at least three items are connected using at least two conjunctions selected from "and / or," "or / and," and "and / or," it should be understood that, in this application, the technical solution undoubtedly includes solutions connected by "logical AND," and also undoubtedly includes solutions connected by "logical OR."

[0039] In this application, the technical features described in an open-ended manner include both closed technical solutions consisting of the listed features and open technical solutions that include the listed features.

[0040] In this application, numerical ranges are referred to as continuous unless otherwise specified, and include the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when the range refers to integers, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe a feature or characteristic, the ranges may be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are incorporated.

[0041] This document only specifically discloses some numerical ranges. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, just as any upper limit can be combined with any other upper limit to form an unspecified range. Furthermore, each individually disclosed point or single value can itself serve as a lower or upper limit and be combined with any other point or single value or with other lower or upper limits to form an unspecified range.

[0042] Unless otherwise specified, the temperature parameters in this application may be either constant temperature processing or processing within a certain temperature range. The constant temperature processing allows temperature fluctuations within the precision range controlled by the instrument, such as ±5°C, ±4°C, ±3°C, ±2°C, or ±1°C.

[0043] In this document, the term "suitable" as used in phrases such as "suitable combination," "suitable method," and "any suitable method" refers to the ability to implement the technical solution of this application, solve the technical problem of this application, and achieve the expected technical effect of this application.

[0044] In this application, terms such as "further," "even further," and "particularly" are used to describe purposes and indicate differences in content, but should not be construed as limiting the scope of protection of this application.

[0045] In this application, "optionally," "optionally," and "optional" mean that something is optional, that is, it means that it is selected from either "with" or "without." If there are multiple "optional" entries in a technical solution, unless otherwise specified, and there are no contradictions or mutual constraints, each "optional" entry shall be independent.

[0046] In the description of the application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0047] Unless otherwise specified, all embodiments and optional embodiments of this application can be combined to form new technical solutions. Unless otherwise specified, all technical features and optional technical features of this application can be combined to form new technical solutions.

[0048] Unless otherwise specified, all steps of this application may be performed sequentially or randomly, but sequentially is preferred.

[0049] Cooking wine is generally made primarily of rice wine, and its aroma is relatively simple, failing to meet consumers' growing demand for product diversity. Therefore, some people choose beer for cooking to enhance flavor, remove fishy odors, and add seasoning. However, beer production involves complex processes, resulting in high equipment investment and energy consumption. Some restaurants, in an effort to reduce costs, often use beer nearing its expiration date, which carries risks due to the risk of using expired beer.

[0050] Researchers in this application discovered that if the traditional beer brewing process is significantly simplified, eliminating requirements for indicators such as dissolved oxygen and CO2 content, while retaining the essential malt and hop aromas of beer, and simultaneously increasing the content of umami amino acid nitrogen through process modifications, and finally transforming it into a cooking wine condiment, then the pleasant flavor of beer can be achieved in cooking while also removing fishy odors and enhancing freshness, providing consumers with diverse choices and reducing production costs. Based on this, this application, while maintaining the main raw materials and adhering to the traditional beer brewing principles, simplifies the wort preparation process by employing high-temperature fermentation and adding protease during fermentation. Through a clarification process, a beer-flavored base spirit is innovatively obtained, which is then blended into a cooking wine. This cooking wine has a high amino acid nitrogen content, possessing both the flavor of beer and the function of enhancing aroma, freshness, and removing fishy odors as a cooking wine. Furthermore, this process has the advantages of low equipment investment, low energy consumption, and low production costs.

[0051] One or more embodiments of this application provide a method for preparing beer-flavored cooking wine, comprising the following steps:

[0052] Rice slurry is liquefied to prepare rice mash; barley malt slurry is subjected to protein resting treatment to prepare barley malt mash; the rice mash and barley malt mash are mixed and then saccharified to prepare wort mash; the wort mash is filtered and washed to prepare mixed wort; the mixed wort is sterilized, and flavored hops are added at the beginning of the sterilization process; brewing yeast and protease are added to the sterilized mixed wort for fermentation to prepare beer fermentation liquid; the beer fermentation liquid is subjected to ultra-high temperature instantaneous heating and clarification treatment to prepare base beer; the base beer is mixed with seasonings to prepare beer-flavored cooking wine.

[0053] It should be noted that the purpose of adding protease is to break down the proteins in the mixed wort to obtain a high content of amino acid nitrogen.

[0054] Understandably, the above-described method for preparing beer-flavored cooking wine has at least the following beneficial effects:

[0055] (1) The beer production process is simplified: the mixed wort is sterilized and then directly cooled and fermented after hops are added. Instead of the conventional beer process of long-term high-temperature boiling and boiling followed by swirling sedimentation to remove heat coagulated matter (most of which is protein), the remaining protein is decomposed by adding protease during the fermentation stage, which increases the amino acid nitrogen content in the final fermentation liquid and increases the umami source as a flavoring wine.

[0056] (2) Reduced equipment costs: After sterilization, the mixed wort does not undergo sedimentation and static separation of heat-coagulated proteins, thus retaining sufficient nitrogen source for subsequent fermentation decomposition. During the wort sterilization process, hops are added normally to the mixed wort to dissolve aroma and bitter substances without affecting the final flavor of the beer. There is no need to invest in large wort filter tanks, special boiling pots, and wort vortex sedimentation tanks.

[0057] (3) Simple process and stable quality: After the yeast precipitates after fermentation, the fermentation broth is heated to ultra-high temperature for a short time to cause the excess protein in the fermentation broth to denature and flocculate. Then, a clear liquid is obtained through clarification treatment, ensuring that no turbidity or precipitation occurs during the later shelf life of the product. The packaged product can be stored at room temperature (20℃), 0℃ and 45℃ for six months without turbidity. Moreover, the process does not require control of dissolved oxygen and carbon dioxide content, which simplifies the process.

[0058] (4) Low energy consumption and high production efficiency: Fermentation is carried out by adding brewing dry yeast and protease. During the fermentation process, the protease decomposes the protein in the mixed wort, increasing the amino acid nitrogen content of the beer to more than 0.5g / L, which is more than twice that of ordinary beer on the market. The sufficient nitrogen source and synergistic fermentation increase the acid substances in the beer that have a meat-tenderizing effect, and the total acid (calculated as lactic acid) content reaches more than 5.3g / L, which is also higher than ordinary beer on the market. (For example, the amino acid nitrogen of commercially available Zhujiang beer is 0.15g / L, and the total acid (calculated as lactic acid) is 2.5g / L. The amino acid nitrogen of Qingdao beer is 0.19g / L, and the total acid (calculated as lactic acid) is 3.1g / L).

[0059] (5) Distinctive flavor: The base wine prepared has a distinct beer flavor and a high content of amino acid nitrogen. When blended into cooking wine, it can be used in cooking and has a significant effect of enhancing freshness and removing fishy smell, while meeting the requirements for beer flavor and seasoning.

[0060] In some embodiments, the mass-to-volume ratio of protease to mixed wort is (0.03-0.06) g:1L; for example, it can be, but is not limited to, 0.03g:1L, 0.035g:1L, 0.04g:1L, 0.045g:1L, 0.05g:1L, 0.055g:1L, 0.06g:1L, or any range between two of the above mass-to-volume ratios. When the mass-to-volume ratio of protease to mixed wort is within the above range, the protease can exert its optimal decomposition effect, and the fermentation process decomposes the proteins in the wort, significantly increasing the amino acid nitrogen content, thereby making the final product have a prominent flavor and umami taste.

[0061] As one possible implementation, the mass-to-volume ratio of brewing dry yeast to mixed wort is (0.1-0.15) g:1L. For example, it can be, but is not limited to, 0.1g:1L, 0.11g:1L, 0.12g:1L, 0.13g:1L, 0.14g:1L, 0.15g:1L, or any range between two of the above mass-to-volume ratios. When the mass-to-volume ratio of brewing dry yeast to mixed wort is within the above range, the brewing dry yeast can rapidly germinate and multiply to form a dominant population, inhibiting the growth of harmful bacteria in the wort, such as lactic acid bacteria and cocci, thus ensuring the hygienic condition of the fermentation liquid. Furthermore, when the amount of brewing dry yeast is within the above range, it can also ensure normal fermentation metabolism to produce alcohol and a series of byproducts such as alcohols, aldehydes, acids, lipids, and ketones, giving the final liquor its unique flavor, color, and physicochemical properties.

[0062] In some embodiments, the fermentation temperature is 25℃-30℃; for example, it can be, but is not limited to, 25℃, 26℃, 27℃, 28℃, 29℃, 30℃, or any range between two of the above temperatures. The fermentation time is 8 days-12 days; for example, it can be, but is not limited to, 8 days, 9 days, 10 days, 11 days, 12 days, or any range between two of the above times. The fermentation pressure is atmospheric pressure. Using ambient temperature fermentation can reduce energy consumption, shorten fermentation time, and improve production efficiency. Natural fermentation at 25℃-30℃ for 8-12 days can meet the flavor requirements, while the diacetyl content can be reduced to <8mg / L, with no raw grass flavor. Unlike traditional beer production, it does not require low-temperature fermentation and long-term storage at temperatures below 0℃, greatly reducing energy consumption.

[0063] In some optional embodiments, the temperature for ultra-high temperature instantaneous heating is 110℃-120℃; for example, it can be, but is not limited to, 110℃, 111℃, 112℃, 113℃, 114℃, 115℃, 116℃, 117℃, 118℃, 119℃, 120℃, or any range between two of the above temperatures. The duration of ultra-high temperature instantaneous heating is 8s-10s; for example, it can be, but is not limited to, 8s, 9s, 10s, or any range between two of the above times.

[0064] When the temperature and time of ultra-high temperature instantaneous heating are within the aforementioned ranges, residual proteins in the beer fermentation liquid can undergo thermal denaturation, flocculation, and precipitation, ensuring that non-biological turbidity does not appear in the later stages of product production. Furthermore, compared to other methods, ultra-high temperature instantaneous heating has less impact on the flavor of the base beer, which is beneficial for preserving the beer flavor of the base beer.

[0065] It should be noted that the temperature and time of ultra-high temperature instantaneous heating can be combined in any suitable way, and both can be selected from any ultra-high temperature instantaneous heating temperature and time described in this article.

[0066] In some exemplary embodiments, the clarification process includes filtering the beer fermentation broth after ultra-high temperature instantaneous heating using diatomaceous earth. The ultra-high temperature instantaneous heating and diatomaceous earth filtration processes eliminate the need to control dissolved oxygen and CO2 levels, simplifying the preparation process.

[0067] In some embodiments, the sterilization temperature is 95°C-100°C, for example, but not limited to 95°C, 96°C, 97°C, 98°C, 99°C, 100°C, or any range between two of the above temperatures. The sterilization time is 15 min-20 min; for example, but not limited to 15 min, 16 min, 17 min, 18 min, 19 min, 20 min, or any range between two of the above times.

[0068] When the sterilization temperature and time are within the above-mentioned ranges, most microorganisms can be effectively killed, preventing spoilage during fermentation. Simultaneously, the high temperature promotes the dissolution and transformation of bitter substances in the hops that have preservative properties. If the sterilization time is too long, i.e., a prolonged high-temperature period, the aromatic substances in the hops will volatilize, resulting in a weaker aroma in the final beer.

[0069] It should be noted that the sterilization temperature and time can be combined in any suitable way, and both can be selected from any sterilization temperature and time described in this article.

[0070] In some exemplary embodiments, the mass-to-volume ratio of aroma hops to mixed wort is (0.4-0.8) g:1L. For example, it can be, but is not limited to, 0.4g:1L, 0.45g:1L, 0.5g:1L, 0.55g:1L, 0.6g:1L, 0.65g:1L, 0.7g:1L, 0.75g:1L, 0.8g:1L, or any range between two of the above mass-to-volume ratios. When the mass-to-volume ratio of aroma hops to mixed wort is within the above range, the aroma compounds in the hops can be effectively preserved, especially terpenes such as geraniol, humulene, caryophyllene, and farnesene, ultimately giving the beer a pleasant aroma.

[0071] In some embodiments, the rice-water mixture mass ratio is 1:(2.5-3.0). For example, it can be, but is not limited to, 1:2.5, 1:2.55, 1:2.6, 1:2.65, 1:2.7, 1:2.75, 1:2.8, 1:2.85, 1:2.9, 1:2.95, 1:3.0, or any range between two of the above-mentioned mass ratios.

[0072] As one possible implementation method, the enzyme used in the liquefaction process is α-amylase, and the amount of α-amylase added is (60-80) U / g rice. For example, it can be, but is not limited to, 60 U / g rice, 61 U / g rice, 62 U / g rice, 63 U / g rice, 64 U / g rice, 65 U / g rice, 66 U / g rice, 67 U / g rice, 68 U / g rice, 69 U / g rice, 70 U / g rice, 71 U / g rice, 72 U / g rice, 73 U / g rice, 74 U / g rice, 75 U / g rice, 76 U / g rice, 77 U / g rice, 78 U / g rice, 79 U / g rice, 80 U / g rice, or any range between two of the above addition amounts.

[0073] In some optional embodiments, the liquefaction temperature is 95°C-98°C; for example, it can be, but is not limited to, 95°C, 96°C, 97°C, 98°C, or any range between two of the above temperatures. The liquefaction time is 45 min-60 min. For example, it can be, but is not limited to, 45 min, 46 min, 47 min, 48 min, 49 min, 50 min, 51 min, 52 min, 53 min, 54 min, 55 min, 56 min, 57 min, 58 min, 59 min, 60 min, or any range between two of the above times.

[0074] It should be noted that the temperature and time of the liquefaction process can be combined in any suitable way, and both can be selected from any of the liquefaction temperatures and times described in this article.

[0075] In some embodiments, the barley malt liquid has a material-to-water mass ratio of 1:(3.0-3.5). For example, it can be, but is not limited to, 1:3.0, 1:3.1, 1:3.2, 1:3.3, 1:3.4, 1:3.5, or any range between any two of the above material-to-water mass ratios.

[0076] As an example, when preparing barley malt liquid, the barley malt is first crushed, and then water is added and mixed at a mass ratio of 1:(3.0-3.5) to prepare barley malt liquid.

[0077] In some embodiments, the protein resting treatment temperature is 52℃-55℃, for example, but not limited to 52℃, 52.5℃, 53℃, 53.5℃, 54℃, 54.5℃, 55℃, or any range between two of the above temperatures. The protein resting treatment time is 30min-40min; for example, but not limited to 30min, 31min, 32min, 33min, 34min, 35min, 36min, 37min, 38min, 39min, 40min, or any range between two of the above times.

[0078] When the temperature and time of protein resting treatment are within the above ranges, the proteases naturally present in malt, such as endopeptidase, dipeptidase, aminopeptidase, and carboxypeptidase, can decompose the proteins in the mash, ultimately forming amino acids. These amino acids then undergo Maillard reactions with sugars, providing nutrients for yeast reproduction and metabolism during the fermentation stage. This process ultimately results in a golden color and unique aroma, while also providing some amino acid nitrogen to enhance the flavor of the final cooking wine product.

[0079] It should be noted that the temperature and time of protein resting treatment can be combined in any suitable way, and both can be selected from any of the protein resting treatment temperatures and times described in this article.

[0080] In some embodiments, the mass ratio of rice mash to barley malt mash is (9-14):21; for example, it can be, but is not limited to, 9:21, 9.5:21, 10:21, 10.5:21, 11:21, 11.5:21, 12:21, 12.5:21, 13:21, 13.5:21, 14:21, or any range between two of the above mass ratios. Thus, more than half of the raw material is protein-rich barley malt, which can provide sufficient nitrogen source for yeast utilization after protein decomposition, resulting in a rich and flavorful final product with the characteristic malt aroma of beer, ensuring a rich flavor in the cooking wine product; adding a certain proportion of rice can reduce costs, and rice has a high starch content, which, after being decomposed into low-molecular-weight sugars, can provide sufficient alcohol content through fermentation.

[0081] In some optional embodiments, the saccharification temperature is 62℃-72℃; for example, it can be, but is not limited to, 62℃, 63℃, 64℃, 65℃, 66℃, 67℃, 68℃, 69℃, 70℃, 71℃, 72℃, or any range between two of the above temperatures. The saccharification time is 40min-60min. For example, it can be, but is not limited to, 40min, 41min, 42min, 43min, 44min, 45min, 46min, 47min, 48min, 49min, 50min, 51min, 52min, 53min, 54min, 55min, 56min, 57min, 58min, 59min, 60min, or any range between two of the above times.

[0082] When the temperature and time of saccharification are within the above ranges, various hydrolytic enzymes in malt, especially amylase, can break down the starch in malt and rice into a large amount of sugars such as maltose, maltotriose, and glucose. Yeast uses these low-molecular-weight fermentable sugars to convert them into alcohol. Finally, in the cooking application of cooking wine, the alcohol removes the fishy smell by evaporating the fishy substances.

[0083] It should be noted that the temperature and time of the saccharification process can be combined in any suitable way, and both can be selected from any of the saccharification temperatures and times described in this article.

[0084] As a non-limiting example, when saccharifying the mixed rice mash and barley malt mash, the mixture is first kept at 63°C for 30 minutes, then heated to 72°C and kept at that temperature for 30 minutes to complete the saccharification process, thus obtaining wort mash.

[0085] In some implementations, the seasoning includes edible alcohol and edible salt.

[0086] As a non-limiting example, the beer-flavored cooking wine comprises 70 parts base liquor, 28.5 parts edible alcohol, and 1.5 parts edible salt by weight.

[0087] In some embodiments, the method for preparing beer-flavored cooking wine includes the following steps:

[0088] Step S1: Mix rice with water at a mass ratio of 1:(2.5-3.0) and add (60-80) U / g rice α-amylase. Heat to 95℃-98℃ and keep warm for 45min-60min for liquefaction treatment to obtain rice mash.

[0089] Step S2: Crush the barley malt, add water at a mass ratio of 1:(3.0-3.5) and mix. Heat the mixture to 52℃-55℃ for protein rest treatment for 30-40 minutes to obtain barley malt mash.

[0090] Step S3: Mix rice mash and barley malt mash at a mass ratio of (9-14):21 and then perform saccharification to prepare wort mash. The saccharification temperature is 62℃-72℃ and the time is 40min-60min.

[0091] Step S4: After filtering and washing the wort using a plate and frame filter press, a mixed wort is obtained. The wort is then sterilized at 95℃-100℃ for 15-20 minutes. At the beginning of the sterilization process, (0.4-0.8) g / L of aroma-type hops is added.

[0092] Step S5: Cool the sterilized mixed wort to room temperature, and add brewing dry yeast and protease at (0.1-0.15) g / L and 0.03 g / L-0.06 g / L respectively. After mixing with the mixed wort, carry out fermentation treatment at 25℃-30℃ and at normal pressure for 8-12 days to obtain beer fermentation liquid with a high amino acid nitrogen content of more than 0.5 g / L.

[0093] Step S6: The settled yeast at the bottom of the fermentation tank is discharged. The fermentation liquid is then subjected to ultra-high temperature instantaneous heating at 110℃-120℃ for 8-10 seconds. This causes the residual proteins in the beer fermentation liquid to denature and flocculate due to the high temperature, ensuring that the product remains clear during its shelf life. After ultra-high temperature instantaneous heating, diatomaceous earth filtration is used to remove impurities from the beer fermentation liquid and the proteins flocculated by ultra-high temperature instantaneous heating, resulting in a clear base beer with a distinct beer flavor.

[0094] Step S7: Mix 70 parts base liquor, 28.5 parts edible alcohol, and 1.5 parts edible salt to make a cooking wine with a beer flavor.

[0095] The second aspect of this application provides a beer-flavored cooking wine, which is prepared using the above-described preparation method. The amino acid nitrogen content of this beer-flavored cooking wine is 0.3 g / L-0.4 g / L, and the resulting cooking wine exhibits a beer flavor during cooking; due to the increased amino acid nitrogen content, its umami ability is enhanced, resulting in a richer flavor. The technical solution of this application will be described in detail below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of this application. For experimental methods in the following embodiments where specific conditions are not specified, priority should be given to the guidelines given in this application, or experimental manuals or conventional conditions in the art may be followed, or conditions recommended by the manufacturer may be followed, or experimental methods known in the art may be referenced.

[0096] In the specific embodiments described below, the measurement parameters involving raw material components may have slight deviations within the weighing accuracy range unless otherwise specified. Temperature and time parameters are subject to acceptable deviations due to instrument testing accuracy or operational precision.

[0097] Example 1

[0098] Step S1: Mix rice with water at a mass ratio of 1:2.5, add 60 U / g of α-amylase, heat to 95℃ and keep warm for 45 minutes for liquefaction treatment to obtain rice mash.

[0099] Step S2: Crush the barley malt, add water at a material-to-water mass ratio of 1:3.5, mix, heat to 52°C for protein rest treatment for 30 minutes, and obtain barley malt mash.

[0100] Step S3: Mix rice mash and barley malt mash at a ratio of 4:6, keep the temperature at 63℃ for 30 minutes, then raise the temperature to 72℃ and keep it for 30 minutes to complete the saccharification process and prepare the wort mash.

[0101] Step S4: After filtering and washing the wort using a plate and frame filter press, a mixed wort is obtained. The wort is then sterilized at 100°C and kept at that temperature for 15 minutes. At the beginning of the sterilization process, 0.4 g / L of aroma-type hop pellets is added.

[0102] Step S5: Cool the sterilized mixed wort to room temperature, add brewing dry yeast and protease at 0.1 g / L and 0.03 g / L respectively, stir evenly with the mixed wort, and carry out fermentation treatment at 30℃ and normal pressure for 10 days to obtain beer fermentation liquid with diacetyl < 8 mg / L, amino acid nitrogen content > 0.5 g / L, and total acid (calculated as lactic acid) > 5.3 g / L.

[0103] Step S6: The yeast sediment at the bottom of the fermentation tank is discharged, and the fermentation liquid is subjected to ultra-high temperature instantaneous heating at 110℃ for 8 seconds. After ultra-high temperature instantaneous heating, diatomaceous earth filtration is used to remove impurities and proteins flocculated during ultra-high temperature instantaneous heating from the beer fermentation liquid, resulting in a clear base beer with a distinct beer flavor.

[0104] Step S7: Mix 70 parts base liquor, 28.5 parts edible alcohol, and 1.5 parts edible salt evenly to prepare a cooking wine with a beer flavor. The amino acid nitrogen content is 0.36 g / L, the total acid (calculated as lactic acid) is 3.7 g / L, and the alcohol content is 12% (vol). This cooking wine has a distinct beer flavor, prominent umami, and a balanced salty-sour taste. When used in cooking, it significantly enhances the freshness and removes fishy odors, greatly increasing the flavor of dishes. The cooking wine was stored at 0℃, 20℃, and 45℃ for one month without any turbidity or sedimentation.

[0105] Example 2

[0106] Step S1: Mix rice with water at a mass ratio of 1:2.5, add 60 U / g of α-amylase, heat to 95℃ and keep warm for 45 minutes for liquefaction treatment to obtain rice mash.

[0107] Step S2: Crush the barley malt, add water at a material-to-water mass ratio of 1:3.5, mix, heat to 52°C for protein rest treatment for 30 minutes, and obtain barley malt mash.

[0108] Step S3: Mix rice mash and barley malt mash at a ratio of 4:6, keep the temperature at 63℃ for 30 minutes, then raise the temperature to 72℃ and keep it for 30 minutes to complete the saccharification process and prepare the wort mash.

[0109] Step S4: After filtering and washing the wort using a plate and frame filter press, a mixed wort is obtained. The wort is then sterilized at 97°C and kept at that temperature for 20 minutes. At the beginning of the sterilization process, 0.4 g / L of aroma-type hop pellets is added.

[0110] Step S5: Cool the sterilized mixed wort to room temperature, and add brewing dry yeast and protease at 0.1 g / L and 0.06 g / L respectively. After mixing with the mixed wort, carry out fermentation treatment at 30℃ and at normal pressure for 10 days to obtain beer fermentation liquid with diacetyl < 8 mg / L, amino acid nitrogen content > 0.65 g / L, and total acid (calculated as lactic acid) > 5.6 g / L.

[0111] Step S6: The yeast sediment at the bottom of the fermentation tank is discharged, and the fermentation liquid is subjected to ultra-high temperature instantaneous heating at 110℃ for 8 seconds. After ultra-high temperature instantaneous heating, diatomaceous earth filtration is used to remove impurities and proteins flocculated during ultra-high temperature instantaneous heating from the beer fermentation liquid, resulting in a clear base beer with a distinct beer flavor.

[0112] Step S7: Mix 70 parts base liquor, 28.5 parts edible alcohol, and 1.5 parts edible salt evenly to prepare a cooking wine with a beer flavor. The amino acid nitrogen content is 0.45 g / L, the total acid (calculated as lactic acid) is 3.9 g / L, and the alcohol content is 12% (vol). This cooking wine has a distinct beer flavor, prominent umami, and a balanced salty-sour taste. When used in cooking, it significantly enhances the freshness and removes fishy odors, greatly increasing the flavor of dishes. The resulting cooking wine was stored at 0℃, 20℃, and 45℃ for one month without any turbidity or sedimentation.

[0113] Example 3

[0114] Step S1: Mix rice with water at a mass ratio of 1:2.5, add 60 U / g of α-amylase, heat to 95℃ and keep warm for 45 minutes for liquefaction treatment to obtain rice mash.

[0115] Step S2: Crush the barley malt, add water at a material-to-water mass ratio of 1:3.0, mix, heat to 52°C for protein rest treatment for 30 minutes, and obtain barley malt mash.

[0116] Step S3: Mix rice mash and barley malt mash at a ratio of 3:7, keep the temperature at 63℃ for 30 minutes, then raise the temperature to 72℃ and keep it for 30 minutes to complete the saccharification process and prepare the wort mash.

[0117] Step S4: After filtering and washing the wort using a plate and frame filter press, a mixed wort is obtained. The wort is then sterilized at 100°C and kept at that temperature for 15 minutes. At the beginning of the sterilization process, 0.6 g / L of aroma-type hop pellets is added.

[0118] Step S5: Cool the sterilized mixed wort to room temperature, and add brewing dry yeast and protease at 0.1 g / L and 0.04 g / L respectively. After mixing with the mixed wort, carry out fermentation treatment at 28℃ and at normal pressure for 12 days to obtain beer fermentation liquid with diacetyl < 8 mg / L, amino acid nitrogen content > 0.55 g / L, and total acid (calculated as lactic acid) > 5.4 g / L.

[0119] Step S6: The yeast sediment at the bottom of the fermentation tank is discharged, and the fermentation liquid is subjected to ultra-high temperature instantaneous heating at 110℃ for 8 seconds. After ultra-high temperature instantaneous heating, diatomaceous earth filtration is used to remove impurities and proteins flocculated during ultra-high temperature instantaneous heating from the beer fermentation liquid, resulting in a clear base beer with a distinct beer flavor.

[0120] Step S7: Mix 70 parts base liquor, 28.5 parts edible alcohol, and 1.5 parts edible salt evenly to prepare a cooking wine with a beer flavor. The amino acid nitrogen content is 0.38 g / L, the total acid (calculated as lactic acid) is 3.8 g / L, and the alcohol content is 11% (vol). This cooking wine has a distinct beer flavor, prominent umami, and a balanced salty-sour taste. When used in cooking, it significantly enhances the freshness and removes fishy odors, greatly improving the flavor of dishes. The resulting cooking wine was stored at 0℃, 20℃, and 45℃ for one month without any turbidity or sedimentation.

[0121] Example 4

[0122] Step S1: Mix rice with water at a mass ratio of 1:2.5, add 60 U / g of α-amylase, heat to 95℃ and keep warm for 45 minutes for liquefaction treatment to obtain rice mash.

[0123] Step S2: Crush the barley malt, add water at a material-to-water mass ratio of 1:3.0, mix, heat to 52°C for protein rest treatment for 30 minutes, and obtain barley malt mash.

[0124] Step S3: Mix rice mash and barley malt mash at a ratio of 3:7, keep the temperature at 63℃ for 30 minutes, then raise the temperature to 72℃ and keep it for 30 minutes to complete the saccharification process and prepare the wort mash.

[0125] Step S4: After filtering and washing the wort using a plate and frame filter press, a mixed wort is obtained. The wort is then sterilized at 97°C and kept at that temperature for 20 minutes. At the beginning of the sterilization process, 0.8 g / L of aroma-type hop pellets is added.

[0126] Step S5: Cool the sterilized mixed wort to room temperature, and add brewing dry yeast and protease at 0.15 g / L and 0.05 g / L respectively. After mixing with the mixed wort, carry out fermentation treatment at 30℃ and at normal pressure for 10 days to obtain beer fermentation liquid with diacetyl < 8 mg / L, amino acid nitrogen content > 0.62 g / L, and total acid (calculated as lactic acid) > 5.4 g / L.

[0127] Step S6: The yeast sediment at the bottom of the fermentation tank is discharged, and the fermentation liquid is subjected to ultra-high temperature instantaneous heating at 120℃ for 8 seconds. After ultra-high temperature instantaneous heating, diatomaceous earth filtration is used to remove impurities and proteins flocculated during ultra-high temperature instantaneous heating from the beer fermentation liquid, resulting in a clear base beer with a distinct beer flavor.

[0128] Step S7: Mix 70 parts base liquor, 28.5 parts edible alcohol, and 1.5 parts edible salt evenly to prepare a cooking wine with a beer flavor. The amino acid nitrogen content is 0.43 g / L, the total acid (calculated as lactic acid) is 3.8 g / L, and the alcohol content is 11% (vol). This cooking wine has a distinct beer flavor, prominent umami, and a suitable balance of saltiness and acidity. When used in cooking, it significantly enhances the freshness and removes fishy odors, greatly increasing the flavor of dishes. The resulting cooking wine was stored at 0℃, 20℃, and 45℃ for one month without any turbidity or sedimentation.

[0129] Example 5

[0130] The differences between Example 5 and Example 1 include the following aspects:

[0131] In step S5, the amount of protease added was 0.01 g / L, resulting in a beer fermentation broth with an amino acid nitrogen content of 0.25 g / L and a total acid (calculated as lactic acid) of 4.4 g / L. In step S7, the beer-flavored cooking wine had an amino acid nitrogen content of 0.17 g / L, a total acid (calculated as lactic acid) of 3.1 g / L, and an alcohol content of 10% (vol). When used in cooking, the cooking wine's ability to remove fishy odors decreased, resulting in tougher meat, insufficient umami flavor, and a less complex taste, failing to exhibit its intended characteristics. Furthermore, when the resulting cooking wine was stored at 0℃, 20℃, and 45℃ for one month, it exhibited significant amounts of soot-like sediment, deteriorating in appearance; the sample stored at 45℃ even showed slight turbidity.

[0132] Example 6

[0133] The differences between Example 6 and Example 1 include the following aspects:

[0134] In step S5, the amount of protease added was 0.1 g / L, resulting in a beer fermentation broth with an amino acid nitrogen content of 0.86 g / L and a total acid (calculated as lactic acid) > 5.6 g / L. In step S6, the base beer produced turned dark brown, lacked luster, and had a weak hop aroma with off-flavors. In step S7, the beer-flavored cooking wine produced had an amino acid nitrogen content of 0.60 g / L, a total acid (calculated as lactic acid) of 3.9 g / L, and an alcohol content of 12% (vol). While this cooking wine effectively removed fishy odors when used in cooking, it lacked aroma, had a bitter aftertaste, and had a poor mouthfeel, resulting in poor appetite and failing to exhibit its intended characteristics.

[0135] Comparative Example 1

[0136] In Comparative Example 1, the beer fermentation liquid was not subjected to ultra-high temperature instantaneous heating; the details are as follows:

[0137] Step S1: Mix rice with water at a mass ratio of 1:2.5, add 60 U / g of α-amylase, heat to 95℃ and keep warm for 45 minutes for liquefaction treatment to obtain rice mash.

[0138] Step S2: Crush the barley malt, add water at a material-to-water mass ratio of 1:3.0, mix, heat to 52°C for protein rest treatment for 30 minutes, and obtain barley malt mash.

[0139] Step S3: Mix rice mash and barley malt mash at a ratio of 3:7, keep the temperature at 63℃ for 30 minutes, then raise the temperature to 72℃ and keep it for 30 minutes to complete the saccharification process and prepare the wort mash.

[0140] Step S4: After filtering and washing the wort using a plate and frame filter press, a mixed wort is obtained. The wort is then sterilized at 100°C and kept at that temperature for 15 minutes. At the beginning of the sterilization process, 0.6 g / L of aroma-type hop pellets is added.

[0141] Step S5: Cool the sterilized mixed wort to room temperature, and add brewing dry yeast and protease at 0.1 g / L and 0.04 g / L respectively. After mixing with the mixed wort, carry out fermentation treatment at 28℃ and at normal pressure for 12 days to obtain beer fermentation liquid with diacetyl < 8 mg / L, amino acid nitrogen content > 0.55 g / L, and total acid (calculated as lactic acid) > 5.4 g / L.

[0142] Step S6: Use diatomaceous earth to clarify the beer fermentation liquid, remove yeast and impurities, and obtain a base beer with beer flavor.

[0143] Step S7: Mix 70 parts base liquor, 28.5 parts edible alcohol, and 1.5 parts edible salt evenly to prepare a cooking wine with a beer flavor. The amino acid nitrogen content is 0.38 g / L, the total acid (calculated as lactic acid) is 3.8 g / L, and the alcohol content is 11% (vol). This cooking wine product has a distinct beer flavor; however, after being stored at 0℃, 20℃, and 45℃ for one month, it exhibits non-biological turbidity and obvious soot-like sediment, which is unacceptable.

[0144] The cooking wines prepared in the above embodiments and comparative examples were subjected to sensory evaluation. The sensory evaluation methods are as follows:

[0145] An evaluation panel of 18 people conducted sensory evaluations on the beer-flavored cooking wines prepared in Examples 1-6 and commercially available Tsingtao beer. The samples were then used in a culinary tasting test of beer-braised duck (Tsingtao beer was tested with 1.5 g / L salt added as a control, while Comparative Example 1 was not tested due to turbidity and precipitation). After sensory evaluation and tasting, the scores from each evaluator were tallied, and the average scores are listed in the table below (scores were rounded to the nearest integer).

[0146] The sensory evaluation scoring criteria are shown in Table 1.

[0147] Table 1

[0148]

[0149] The sensory evaluation results of Examples 1-6 are shown in Table 2.

[0150] Table 2

[0151]

[0152] As shown in Table 2, the beer-flavored cooking wines prepared in Examples 1-4 are golden in color, have a rich and pleasant aroma, high amino acid nitrogen content, suitable acidity and saltiness, and stable in appearance during shelf life. When used in cooking beer-braised duck dishes, they have a noticeable aftertaste, rich flavor, and tender texture, indicating that the prepared beer-flavored cooking wines have the effect of enhancing freshness, removing fishy smell, and enriching taste.

[0153] The cooking wine prepared in Example 5 possessed good color and aroma, but its flavor and texture were insufficient during cooking, and its overall quality tended to deteriorate. The cooking wine prepared in Example 6 had a darker color, a bland beer aroma with off-flavors, and similarly, its flavor and texture were insufficient during cooking. This indicates that when fermenting the mixed wort, a mass-to-volume ratio of protease to mixed wort of (0.03-0.06) g:1 L is beneficial for further improving the color, aroma, and total acidity of the cooking wine, and also enhances its ability to improve freshness, remove fishy smells, and enrich flavor during cooking.

[0154] The aroma, flavor, and taste of the Tsingtao beer used as a control were slightly inferior to those of Examples 1-4 in cooking applications, indicating that the cooking wine with beer flavor provided in this application has a richer aroma and is better at enhancing freshness, removing fishy smells, and enriching taste in cooking applications compared to beer beverages.

[0155] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0156] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A method of preparing a beer-flavored liqueur, characterized in that, The method comprises the following steps: liquefying rice material liquid to prepare rice mash; treating barley malt material liquid with protein rest to prepare barley malt mash; mixing the rice mash and the barley malt mash and then performing saccharification to prepare wort mash; filtering and washing the wort mash to prepare mixed wort, sterilizing the mixed wort, and adding aroma pellet hops to the mixed wort at the beginning of the sterilization; adding brewer's dry yeast and protease to the sterilized mixed wort to perform fermentation to prepare beer fermentation liquid; performing ultra-high temperature instant heating and clarification on the beer fermentation liquid in sequence to prepare base liquor; mixing the base liquor with condiments to prepare the beer-flavored cooking wine; the sterilization is performed at a temperature of 95-100℃ for 15-20 min; the mass / volume ratio of the protease to the mixed wort is (0.03-0.06) g:1 L.

2. The production method according to claim 1, wherein the mass / volume ratio of the brewer's dry yeast to the mixed wort is (0.1-0.15) g:1 L; and / or the fermentation is performed at a temperature of 25-30℃ for 8-12 days under normal pressure.

3. The production method according to claim 1, wherein the ultra-high temperature instant heating is performed at a temperature of 110-120℃ for 8-10 s.

4. The production method according to claim 1, wherein the clarification comprises filtering the beer fermentation liquid after the ultra-high temperature instant heating with diatomite.

5. The production method according to claim 1, wherein the mass / volume ratio of the aroma pellet hops to the mixed wort is (0.4-0.8) g:1 L.

6. The production method according to claim 1, wherein the mass / volume ratio of the rice material liquid to water is 1:(2.5-3.0); and / or the enzyme used in the liquefaction is α-amylase, and the addition amount of the α-amylase is (60-80) U / g of rice; and / or the liquefaction is performed at a temperature of 95-98℃ for 45-60 min.

7. The production method according to claim 1, wherein the mass / volume ratio of the barley malt material liquid to water is 1:(3.0-3.5); and / or the protein rest is performed at a temperature of 52-55℃ for 30-40 min.

8. The production method according to claim 1, wherein the mass ratio of the rice mash to the barley malt mash is (9-14):21; and / or the saccharification is performed at a temperature of 62-72℃ for 40-60 min.

9. The production method according to any one of claims 1 to 8, wherein the condiments comprise edible alcohol and edible salt.

10. The production method according to claim 9, wherein the beer-flavored cooking wine comprises, in parts by weight, 70 parts of the base liquor, 28.5 parts of the edible alcohol and 1.5 parts of the edible salt.

11. A beer flavoring liquor, characterized in that, The beer-flavored cooking wine is prepared by the method according to any one of claims 1-10.

Images