Antioxidant potato beer based on colored potato cultivar characteristics and method for producing the same

Abstract

The present invention relates to a method for producing antioxidant potato beer using colored potatoes as raw materials, and to potato beer produced therefrom. The method for producing potato beer according to the present invention comprises the steps of: preparing colored potatoes by cutting them; mixing the colored potatoes, malt powder, and water to saccharify them; filtering the saccharified liquid and passing water through the solids to recover additional wort and mixing it; adding hops while heat-treating the mixed wort; cooling the heat-treated wort and inoculating it with yeast to ferment it; and aging the fermented liquid and recovering the supernatant. Potato beer produced according to the present invention is characterized by effectively retaining functional components derived from potatoes, resulting in improved total polyphenol and flavonoid content and antioxidant activity.

Description

Technology Field

[0001] The present invention relates to the field of beer brewing technology, and more specifically, to a method for producing potato beer containing antioxidant components by using potatoes as raw materials while considering the characteristics of colored potato varieties, and to potato beer produced therefrom. Background Technology

[0002] Beer is a representative fermented beverage produced through yeast fermentation using barley malt as the main ingredient. While it contains some antioxidant components such as hop-derived polyphenols, its antioxidant activity and content of functional components are relatively low compared to fruit wines or wines. Accordingly, research and development on beer fortified with functional components are gradually increasing in recent years to simultaneously satisfy both the palatability and health-oriented values ​​of beer.

[0003] Amidst this trend, various attempts have been reported to increase total polyphenol content or radical scavenging ability by adding sweet potatoes, fruits, and specialty grains as adducts to the beer brewing process. However, since these technologies have primarily focused on the simple addition of raw materials, there has been insufficient examination regarding how stably functional components are maintained during high-temperature boiling and fermentation processes.

[0004] Meanwhile, potatoes are a starchy crop widely cultivated and consumed globally; in the beer brewing industry, they have traditionally been used restrictively as a starch source similar to corn or rice, or as a cost-saving adjunct. While common white potatoes have been perceived as having limited potential for functional applications, recent advancements in breeding technology have led to the development of colored potato varieties with various flesh colors, such as purple and red, resulting in a gradual expansion of attempts to utilize potatoes as functional ingredients.

[0005] Colored potatoes are reported to contain relatively higher amounts of polyphenolic bioactive compounds, such as anthocyanins, chlorogenic acid, and flavonoids, compared to regular white potatoes, and these compounds are known to exhibit various physiological activities related to antioxidant activity. However, since the anthocyanins and polyphenols contained in colored potatoes are relatively unstable to heat, oxygen, and light, there is a problem that they are highly likely to decompose or be lost during the beer brewing process, which involves high-temperature boiling and yeast fermentation.

[0006] In fact, it has been reported that anthocyanins derived from potatoes or sweet potatoes may decrease during saccharification and boiling processes, or be adsorbed or converted by yeast during fermentation, leading to a reduction in their content within the final beer. Consequently, there is a limitation in that simply adding colored potatoes to the beer brewing process makes it difficult to sufficiently secure the expected antioxidant function.

[0007] Furthermore, conventional technologies and studies have focused on the categorical concept of 'colored potatoes,' and have not sufficiently conducted specific comparative analyses regarding the differences in bioactive components among potato varieties or the impact of variety selection on the functionality of the final beer. In other words, even though there are differences in total polyphenol content, flavonoid composition, and antioxidant activity depending on the variety, even among the same colored potatoes, technical approaches to systematic variety selection that take these differences into account have been limited.

[0008] Among colored potato varieties, Purple King is a purple potato variety in which both the skin and flesh of the tuber are purple, and it is known to contain high amounts of polyphenolic bioactive components, including anthocyanins. The anthocyanins contained in Purple King are characterized by a high proportion existing in the form of acylated anthocyanins based on cyanidin and peonidin as the basic framework; it has been reported that this structure exhibits relatively superior stability against heat treatment or pH changes compared to non-acylated anthocyanins. However, despite these chemical characteristics, there has not been sufficient verification regarding whether the functional components can be substantially maintained in the final beer product even after undergoing high-temperature boiling and fermentation processes when purple potatoes, including Purple King, are applied to the beer brewing process.

[0009] Meanwhile, Rose King is a colored potato variety characterized by a red skin and yellow to pale yellow flesh. It is known for its excellent processing suitability during pretreatment, saccharification, and filtration processes due to its shallow tuber eyes and relatively dense tissue. Due to these histological characteristics, Rose King exhibits high starch utilization efficiency and has the potential to be advantageous in maintaining a balance of flavor and color during the beer brewing process. Nevertheless, there has not been sufficient systematic analysis regarding how the inherent histological characteristics of red and yellow colored potatoes, such as Rose King, affect saccharification efficiency, the retention of functional components, and the antioxidant activity of the final beer when applied to beer production.

[0010] Furthermore, there are few studies that distinguish between purple, red, and white potatoes by considering functional differences based on flesh color, and then compare and analyze the antioxidant performance of the final product after brewing actual beer under identical brewing conditions. Most research is limited to antioxidant evaluations at the raw material or extract level, or lacks quantitative comparisons of the finished beer product; consequently, they fail to clearly establish a causal relationship between the selection of potato varieties and the functionality of the final product.

[0011] Therefore, there is a demand for technology that can objectively compare and select differences in bioactive components among potato varieties, apply the results to beer brewing focusing on colored potato varieties with superior functionality, and simultaneously verify the maintenance or enhancement of antioxidant activity in actual beer products.

[0012] Korean Published Patent No. 2025-0051978 discloses a method for manufacturing potato beer using potato starch and wild peach blossom extract or *Yaguanmun* extract, and Korean Published Patent No. 2022-0073305 discloses a method for manufacturing beer using potatoes and sweet red bean paste. However, the aforementioned prior art is limited to technologies that use potatoes as a starch source or an additional raw material, and does not disclose technologies that use specific colored potato varieties, such as Purple King or Rose King, as direct raw materials and manufacture beer based on the characteristics of said varieties. The problem to be solved

[0013] The present invention was derived from the above-mentioned requirements, and the objective of the present invention is to provide a method for manufacturing potato beer that can effectively incorporate functional components, such as phenolic compounds, flavonoids, and antioxidant components contained in the potato itself, into the brewing process without a separate extraction process by directly using specific colored potatoes, such as the new functional colored potato varieties Purple King or Rose King, as raw materials.

[0014] In addition, another objective of the present invention is to provide a method for manufacturing potato beer that, unlike conventional technology which limits the use of potatoes to a starch source or an additional raw material, efficiently saccharifies starch derived from potatoes and stably obtains wort suitable for fermentation through a saccharification process that applies potatoes and malt together, taking into account the varietal characteristics of colored potatoes.

[0015] In addition, another objective of the present invention is to provide a method for manufacturing potato beer that minimizes the loss of potato-derived components while maintaining the yield and process stability required for the beer brewing process, by including a process configuration that recovers the wort stepwise through filtration and sparging processes after saccharification and mixes the recovered wort.

[0016] In addition, another objective of the present invention is to provide a new type of potato beer that harmoniously satisfies functionality and palatability by providing a potato beer that contains functional ingredients derived from colored potatoes while not impairing the sensory quality, fermentation stability, and storage stability as a beer. means of solving the problem

[0017] To solve the above problem, the present invention provides a method for manufacturing potato beer characterized by comprising the steps of: (1) cutting and preparing colored potatoes; (2) mixing malt powder and water with the colored potatoes prepared in step (1) to saccharify them; and (3) fermenting the saccharified liquid obtained in step (2).

[0018] In addition, the present invention provides potato beer produced by the above method.

[0019] In addition, the present invention provides an antioxidant functional food containing the above-mentioned potato beer as an active ingredient.

[0020] In addition, the present invention comprises: (1) a step of preparing colored potatoes by cutting them; (2) a step of preparing malt powder by adding water to barley, soaking it, germinating it, drying it, and then grinding it; (3) a step of saccharifying the colored potatoes prepared in step (1) by mixing the malt powder prepared in step (2) with water; (4) a step of filtering the saccharified liquid obtained in step (3) to separate the wort and solids, passing water through the solids remaining after filtration to recover additional wort, and then mixing the wort recovered through filtration with the additionally recovered wort; (5) a step of heat-treating the mixed wort from step (4), wherein hops are added during the heat-treating step; (6) a step of cooling the heat-treated wort from step (5), and then inoculating it with dry yeast to ferment it. and (7) a method for enhancing the total polyphenol and flavonoid content and antioxidant activity of potato beer, characterized by aging the fermented liquid of step (6) above, removing the precipitate, and recovering only the supernatant. Effects of the invention

[0021] The present invention provides a method for producing potato beer that incorporates phenolic compounds, flavonoids, and antioxidant components contained in the potatoes themselves into the brewing process without a separate extraction process by directly using specific colored potato varieties, such as Purple King or Rose King, as raw materials. Accordingly, it is possible to provide potato beer with a relatively higher total polyphenol and total flavonoid content compared to conventional general beer or potato starch-based potato beer.

[0022] In particular, Purple King is a variety in which both the skin and flesh of the tuber are purple and contains a high amount of antioxidant components, including anthocyanins; therefore, potato beer made using this variety can exhibit high antioxidant activity and a color distinct from conventional beer. Meanwhile, Rose King is a variety with red skin and yellow to pale yellow flesh; it has shallow eyes and stable tissue, making it highly suitable for processing during pretreatment, saccharification, and filtration processes. Accordingly, potato beer made using Rose King features a good balance of flavor and color, and is characterized by relatively little quality variation during processing.

[0023] Furthermore, the present invention enables the smooth saccharification of potato-derived starch through a saccharification process using colored potatoes and malt together, and obtains wort suitable for fermentation by mixing the wort recovered through filtration and sparging processes. This allows for the simultaneous satisfaction of wort yield and process stability required for beer brewing, while reducing the loss of functional components derived from potatoes.

[0024] Furthermore, the potato beer according to the present invention can maintain antioxidant activity even after undergoing fermentation and aging processes, thereby providing a product that contains functional ingredients without compromising the sensory quality of the beer. In particular, since it is possible to provide beer with differentiated color and flavor based on the unique component characteristics of colored potato varieties, it is possible to develop a potato beer product that considers both functionality and palatability.

[0025] Furthermore, the manufacturing method of the present invention can be applied without significantly altering existing beer brewing equipment and processes, making it easy to apply not only to small-scale brewing facilities but also to industrial-scale beer production processes. Accordingly, this has the effect of expanding the scope of industrial utilization of functional colored potato beer. Specific details for implementing the invention

[0026] To achieve the objective of the present invention, the present invention

[0027] (1) Step of preparing by cutting colored potatoes;

[0028] (2) A step of adding water to barley, soaking it to germinate it, drying it, and then grinding it to produce malt powder;

[0029] (3) A step of mixing the colored potatoes prepared in step (1) with the malt powder prepared in step (2) and water to saccharify them;

[0030] (4) A step of filtering the saccharified liquid obtained in step (3) above to separate the wort and solids, passing water through the solids remaining after filtration to recover additional wort, and then mixing the wort recovered through filtration with the additionally recovered wort;

[0031] (5) A step of adding hops while heating the mixed wort from step (4) above;

[0032] (6) a step of cooling the heat-treated wort from step (5) above, and then inoculating it with dry yeast to ferment it; and

[0033] (7) A method for manufacturing potato beer is provided, characterized by including the step of aging the fermented liquid from step (6) above, removing the precipitate, and recovering only the supernatant.

[0034] In the method for manufacturing potato beer according to the present invention, the colored potato in step (1) may specifically be one or more colored potatoes selected from the group consisting of purple potatoes and red potatoes, and more specifically, may be a colored potato of the Purple King or Rose King variety. The Purple King and Rose King are potato varieties for which a variety application has been filed, and are varieties developed by Professor Lim Young-seok of Kangwon National University, the principal inventor of the present invention.

[0035] Purple King potatoes are a variety in which both the skin and flesh exhibit a purple color. They are characterized by a high content of polyphenolic bioactive compounds, including anthocyanins, and exhibit minimal variation in color expression depending on the cultivation environment, resulting in relatively little color change during processing. Consequently, Purple King potatoes possess excellent processing stability and are suitable for the production of potato beer with antioxidant properties.

[0036] In addition, the Rose King potato is a colored potato variety with a red skin and yellow to pale yellow flesh. It has shallow eyes on the tubers and stable tissue, making it highly suitable for processing in pretreatment, saccharification, and filtration processes. Rose King contains phenolic compounds and flavonoid components within its tissue and is characterized by good retention of color and functional components even after undergoing heat treatment and fermentation processes.

[0037] In addition, the cutting in step (1) above is preferably done by cutting the potato into 0.8 to 1.2 cm pieces without removing the peel. 3 It can be diced into pieces of 1 cm size, and more preferably, without removing the skin. 3 It is advisable to cut it into cubes.

[0038] As described above, when potatoes are cut into a certain size without removing the peel and used as raw material, the loss of phenolic compounds, flavonoids, and antioxidant components contained in large quantities in the potato peel can be minimized, allowing functional components derived from potatoes to be more stably incorporated into the wort throughout the saccharification and brewing processes. Compared to using potatoes processed into extract or powder form, this reduces the possibility of loss of functional components or structural alteration that may occur due to heat treatment, the use of solvents, or drying processes, and the unique flavor of the potato blends harmoniously with the original flavor of the beer, showing advantageous effects in terms of sensory preference.

[0039] Also, potatoes 0.8~1.2 cm 3When using potatoes cut into cubes, the gelatinization and enzymatic action of the potato starch can be carried out uniformly, and poor filtration or reduced process efficiency caused by excessive fine grinding can be prevented.

[0040] In addition, in the method for manufacturing potato beer of the present invention, the malt powder of step (2) can preferably be prepared by adding 3 to 5 L of water to 1.5 to 2.5 kg of barley, soaking it at 10 to 20°C for 24 to 48 hours, germinating it at 18 to 20°C for 3 to 6 days, drying it at 40 to 50°C for 20 to 30 hours, and then grinding it; more preferably, it can be prepared by adding 4 L of water to 2 kg of barley, soaking it at 10 to 20°C for 24 to 48 hours, germinating it at 18 to 20°C for 3 to 6 days, drying it at 40 to 50°C for 24 hours, and then grinding it.

[0041] When using malt powder prepared under the above conditions, the activity of the saccharifying enzymes generated during the germination process was stably maintained, allowing for efficient saccharification of potato and malt starch.

[0042] In addition, in the method for manufacturing potato beer of the present invention, the saccharification of step (3) can preferably be carried out by mixing 0.8 to 1.2 kg of colored potatoes with 1.5 to 2.5 kg of malt powder and 10 to 14 L of water and saccharifying at 65 to 67°C for 50 to 70 minutes, and more preferably by mixing 1 kg of colored potatoes with 2 kg of malt powder and 12 L of water and saccharifying at 65 to 67°C for 60 minutes.

[0043] When saccharification was performed under the above conditions, the gelatinization temperature range of potato starch and the optimal activity temperature of the malt-derived saccharification enzyme were compatible with each other, allowing the saccharification of potato and malt starch to proceed smoothly. In addition, by setting the weight ratio of potatoes and malt and the amount of water used within the above ranges, the viscosity of the saccharification solution did not increase excessively, thereby facilitating subsequent filtration and sparging processes.

[0044] In addition, to further improve the quality and palatability of the potato beer during the above saccharification, additional ingredients may be mixed. Specifically, 0.8 to 1.2 kg of colored potatoes may be mixed with 1.4 to 2.2 kg of malt powder, 80 to 120 g of chicory root powder, 80 to 120 g of Jerusalem artichoke powder, and 10 to 14 L of water, and saccharified at 65 to 67°C for 50 to 70 minutes. More specifically, 1 kg of colored potatoes may be mixed with 1.8 kg of malt powder, 100 g of chicory root powder, 100 g of Jerusalem artichoke powder, and 12 L of water, and saccharified at 65 to 67°C for 60 minutes.

[0045] In addition, in the method for manufacturing potato beer according to the present invention, step (4) preferably involves filtering the saccharification liquid to separate the wort and solids, passing 5 to 7 L of water at 70 to 80°C through the solids remaining after filtration to recover additional wort, and then mixing the wort recovered through filtration with the additionally recovered wort. More preferably, the saccharification liquid is filtered to separate the wort and solids, passing 6 L of water at 76°C through the solids remaining after filtration to recover additional wort, and then mixing the wort recovered through filtration with the additionally recovered wort.

[0046] When preparing wort under the filtration and sparging conditions described above, the sugar components remaining in the solids after saccharification could be effectively recovered, thereby improving the wort yield. Furthermore, by using water within the aforementioned temperature range, a rapid decline in enzyme activity could be prevented and the excessive leaching of unnecessary components could be suppressed, allowing the composition of the wort to be maintained relatively stably and enabling the subsequent fermentation process to proceed smoothly.

[0047] In addition, in the method for manufacturing potato beer according to the present invention, step (5) is preferably a step of heating the wort at 90 to 110°C for 50 to 70 minutes, and 25 to 35 g of hops may be added during the heating step, and more preferably 30 g of hops may be added while heating the wort at 100°C for 60 minutes. At this time, 12 to 18 g of hops may be added first at the beginning of the heating step, and 12 to 18 g may be added secondly 10 minutes before the end of heating, and more preferably 15 g may be added at the beginning of the heating step, and 15 g may be added additionally 10 minutes before the end of heating.

[0048] When applying the heating and hop addition conditions described above, unnecessary volatile components were removed along with the sterilization of the wort during the heating process, allowing for a cleaner wort flavor to be formed. Additionally, by adding the hops in divided portions at the beginning and just before the end of heating, bitter-forming components and flavor components could be extracted in a balanced manner, thereby providing a beer in which the unique flavor of the beer and the flavor derived from potatoes blend harmoniously.

[0049] In addition, in the method for manufacturing potato beer according to the present invention, the fermentation of step (6) is preferably carried out by cooling the wort to 16-22°C and then drying yeast ( Saccharomyces cerevisiae ) can be inoculated at 0.05~0.15% (w / v) relative to the wort and fermented at 16~20℃ for 6~8 days, and more preferably, after cooling the wort to 20℃, dry yeast ( Saccharomyces cerevisiae ) can be inoculated at 0.1% (w / v) relative to the wort and fermented at 18℃ for 7 days.

[0050] When applying the above fermentation conditions, the fermentation activity of the yeast was stably maintained, allowing for the smooth conversion of sugar components into alcohol. In addition, by carrying out fermentation within a relatively low temperature range, the excessive production of esters or the generation of unpleasant odor components could be suppressed, thereby obtaining a fermented liquid in which the potato-derived flavor and the unique flavor of beer were in harmony.

[0051] In addition, in the method for manufacturing potato beer according to the present invention, step (7) can preferably be performed by aging the fermented liquid at 2 to 6°C for 10 to 20 days, removing the precipitate, and recovering only the supernatant, and more preferably by aging the fermented liquid at 4°C for 14 days, removing the precipitate, and recovering only the supernatant.

[0052] Aging under the above conditions effectively removed suspended matter and sediment generated during the fermentation process, allowing the appearance of the beer to remain clear. In addition, through low-temperature aging, the harsh flavor formed during fermentation was mitigated and the flavor gradually stabilized, resulting in a final product in which the potato-derived flavor and the beer's unique flavor harmonized with each other.

[0053] The method for manufacturing potato beer according to the present invention, more specifically, is

[0054] (1) A step of preparing a Purple King or Rose King colored potato by cutting it;

[0055] (2) A step of preparing malt powder by adding 3 to 5 parts by weight of water to 1.5 to 2.5 parts by weight of barley, soaking at 10 to 20°C for 24 to 48 hours, germinating at 18 to 20°C for 3 to 6 days, drying at 40 to 50°C for 20 to 30 hours, and then grinding;

[0056] (3) A step of mixing 0.8 to 1.2 parts by weight of the colored potatoes prepared in step (1) with 1.5 to 2.5 parts by weight of the malt powder prepared in step (2) and 10 to 14 parts by weight of water, and saccharifying at 65 to 67°C for 50 to 70 minutes;

[0057] (4) A step of filtering the saccharified liquid obtained in step (3) above to separate the wort and solids, passing 5 to 7 parts by weight of water at 70 to 80°C through the solids remaining after filtration to recover additional wort, and then mixing the wort recovered through filtration with the additionally recovered wort;

[0058] (5) A step of heat-treating the mixed wort from step (4) at 90 to 110°C for 50 to 70 minutes, wherein 0.025 to 0.035 parts by weight of hops are added during the heat-treating step;

[0059] (6) a step of cooling the heat-treated wort from step (5) to 16~22℃, then inoculating it with dry yeast and fermenting it at 16~20℃ for 6~8 days; and

[0060] (7) The fermented liquid from step (6) above may be aged at 2 to 6°C for 10 to 20 days, and then the precipitate is removed and only the supernatant is recovered.

[0061] More specifically,

[0062] (1) A step of preparing a Purple King or Rose King colored potato by cutting it;

[0063] (2) A step of preparing malt powder by adding 4 parts by weight of water to 2 parts by weight of barley, soaking at 10~20℃ for 24~48 hours, germinating at 18~20℃ for 3~6 days, drying at 40~50℃ for 24 hours, and then grinding;

[0064] (3) A step of mixing 1 part by weight of the colored potato prepared in step (1) with 2 parts by weight of the malt powder prepared in step (2) and 12 parts by weight of water, and saccharifying at 65~67℃ for 60 minutes;

[0065] (4) A step of filtering the saccharified liquid obtained in step (3) above to separate the wort and solids, passing 6 parts by weight of water at 76°C through the solids remaining after filtration to recover additional wort, and then mixing the wort recovered through filtration with the additionally recovered wort;

[0066] (5) A step of heat-treating the mixed wort from step (4) at 100°C for 60 minutes, wherein 0.03 parts by weight of hops are added during the heat-treating step;

[0067] (6) a step of cooling the heat-treated wort from step (5) to 20°C, then inoculating it with dry yeast and fermenting it at 18°C ​​for 7 days; and

[0068] (7) The fermented liquid from step (6) above may be aged at 4°C for 14 days, and then the precipitate is removed and only the supernatant is recovered.

[0069] The present invention also provides potato beer produced by the above method.

[0070] The present invention also provides an antioxidant functional food containing the potato beer.

[0071] When the potato beer of the present invention is used as a food additive, the potato beer may be added as is or used together with other foods or food ingredients, and may be used appropriately according to conventional methods. The amount of the active ingredient can be appropriately determined according to its intended use (prevention, health, or therapeutic treatment). Generally, when manufacturing food or beverages, the beer of the present invention is added in an amount of 15 parts by weight or less, preferably 10 parts by weight or less, relative to the raw materials.

[0072] However, in the case of long-term consumption for the purpose of health and hygiene or health control, the above amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may also be used in an amount greater than the above range.

[0073] There are no specific restrictions on the types of the above-mentioned foods. As a specific example, processed foods can be manufactured using the above-mentioned potato beer to modify agricultural, livestock, or fishery products while simultaneously improving their shelf life. Such processed foods include, for example, snacks, beverages, alcoholic beverages, fermented foods, canned goods, processed dairy products, processed meat products, noodles, etc. Snacks include biscuits, pies, bread, candy, jelly, gum, cereals (including meal replacements such as grain flakes), etc. Beverages include carbonated beverages, functional isotonic drinks, juices (e.g., apple, pear, grape, aloe, tangerine, peach, carrot, tomato juice, etc.), Sikhye, etc. Alcoholic beverages include Cheongju, whiskey, Soju, beer, spirits, fruit wine, etc. Fermented foods include soy sauce, doenjang, gochujang, etc. Canned goods include canned seafood (e.g., canned tuna, mackerel, saury, conch, etc.), canned livestock (canned beef, pork, chicken, turkey, etc.), and canned agricultural products (canned corn, peaches, pineapple, etc.). Processed dairy products include cheese, butter, yogurt, etc. Processed meat products include pork cutlets, beef cutlets, chicken cutlets, sausages, sweet and sour pork, chicken nuggets, marinated beef slices, etc. Noodles, such as sealed packaged fresh noodles, are included. In addition to these, the above composition may be used in retort foods, soups, etc.

[0074] In addition, functional foods, health foods, or health supplements can be manufactured using the above-mentioned potato beer. Functional foods, health foods, or health supplements refer to foods that provide bio-regulatory functions by including physiologically active components in addition to nutritional functions, and since the potato beer of the present invention has an antioxidant effect, it can be used in the manufacture of functional foods, health foods, or health supplements.

[0075] The present invention also,

[0076] (1) Step of preparing by cutting colored potatoes;

[0077] (2) A step of adding water to barley, soaking it to germinate it, drying it, and then grinding it to produce malt powder;

[0078] (3) A step of mixing the colored potatoes prepared in step (1) with the malt powder prepared in step (2) and water to saccharify them;

[0079] (4) A step of filtering the saccharified liquid obtained in step (3) above to separate the wort and solids, passing water through the solids remaining after filtration to recover additional wort, and then mixing the wort recovered through filtration with the additionally recovered wort;

[0080] (5) A step of heat-treating the mixed wort of step (4) above, wherein hops are added during the heat-treating step;

[0081] (6) a step of cooling the heat-treated wort from step (5) above, and then inoculating it with dry yeast to ferment it; and

[0082] (7) A method for enhancing the total polyphenol and flavonoid content and antioxidant activity of potato beer is provided, characterized by aging the fermented liquid from step (6) above, removing the precipitate, and recovering only the supernatant.

[0083] The method for enhancing the total polyphenol and flavonoid content and antioxidant activity of potato beer according to the present invention is, more specifically,

[0084] (1) A step of preparing a Purple King or Rose King colored potato by cutting it;

[0085] (2) A step of preparing malt powder by adding 3 to 5 parts by weight of water to 1.5 to 2.5 parts by weight of barley, soaking at 10 to 20°C for 24 to 48 hours, germinating at 18 to 20°C for 3 to 6 days, drying at 40 to 50°C for 20 to 30 hours, and then grinding;

[0086] (3) A step of mixing 0.8 to 1.2 parts by weight of the colored potatoes prepared in step (1) with 1.5 to 2.5 parts by weight of the malt powder prepared in step (2) and 10 to 14 parts by weight of water, and saccharifying at 65 to 67°C for 50 to 70 minutes;

[0087] (4) A step of filtering the saccharified liquid obtained in step (3) above to separate the wort and solids, passing 5 to 7 parts by weight of water at 70 to 80°C through the solids remaining after filtration to recover additional wort, and then mixing the wort recovered through filtration with the additionally recovered wort;

[0088] (5) A step of heat-treating the mixed wort from step (4) at 90 to 110°C for 50 to 70 minutes, wherein 0.025 to 0.035 parts by weight of hops are added during the heat-treating step;

[0089] (6) a step of cooling the heat-treated wort from step (5) to 16~22℃, then inoculating it with dry yeast and fermenting it at 16~20℃ for 6~8 days; and

[0090] (7) After aging the fermented liquid from step (6) above at 2 to 6°C for 10 to 20 days, the precipitate can be removed and only the supernatant liquid can be recovered.

[0091] More specifically,

[0092] (1) A step of preparing a Purple King or Rose King colored potato by cutting it;

[0093] (2) A step of preparing malt powder by adding 4 parts by weight of water to 2 parts by weight of barley, soaking at 10~20℃ for 24~48 hours, germinating at 18~20℃ for 3~6 days, drying at 40~50℃ for 24 hours, and then grinding;

[0094] (3) A step of mixing 1 part by weight of the colored potato prepared in step (1) with 2 parts by weight of the malt powder prepared in step (2) and 12 parts by weight of water, and saccharifying at 65~67℃ for 60 minutes;

[0095] (4) A step of filtering the saccharified liquid obtained in step (3) above to separate the wort and solids, passing 6 parts by weight of water at 76°C through the solids remaining after filtration to recover additional wort, and then mixing the wort recovered through filtration with the additionally recovered wort;

[0096] (5) A step of heat-treating the mixed wort from step (4) at 100°C for 60 minutes, wherein 0.03 parts by weight of hops are added during the heat-treating step;

[0097] (6) a step of cooling the heat-treated wort from step (5) to 20°C, then inoculating it with dry yeast and fermenting it at 18°C ​​for 7 days; and

[0098] (7) After fermenting the liquid from step (6) above, the liquid can be aged at 4°C for 14 days, the precipitate can be removed, and only the supernatant can be recovered.

[0100] The present invention will be explained in detail below through manufacturing examples and embodiments. However, the following manufacturing examples and embodiments are merely illustrative of the present invention, and the content of the present invention is not limited to the following manufacturing examples and embodiments.

[0102] Preparation Example 1. Purple King Potato Beer

[0103] (1) Raw material preparation step

[0104] Purple King as a potato ingredient Solanum tuberosum L., cv. Purple King) was prepared to remove external foreign matter, and then washed. The washed potatoes were 1 cm long without removing the skin. 3 It was cut into cubes of the size.

[0106] (2) Barley malt preparation stage

[0107] 2 kg of barley was soaked in 4 L of water at 10–20°C for 24–48 hours. The soaked barley was germinated at 18–20°C for 3–6 days. The germinated barley was dried at 40–50°C for 1 day and then ground to produce malt powder.

[0109] (3) Saccharification stage

[0110] 1 kg of the above-mentioned diced potatoes were mixed with 2 kg of the above-mentioned malt powder and 12 L of water, and saccharified at 65~67℃ for 60 minutes.

[0112] (4) Filtration step

[0113] After the saccharification process was completed, the saccharified liquid was filtered to remove solids and the wort was recovered. Subsequently, a sparging process was performed to wash and recover residual sugar components by passing 6 L of water at approximately 76°C through the solids remaining after recovering the wort, and the wort additionally recovered in the sparging process was mixed with the recovered wort.

[0115] (5) Heating step

[0116] The recovered wort was boiled at 100°C for 60 minutes, 15 g of hops were added during the boiling process, and an additional 15 g of hops was added 10 minutes before the end.

[0118] (6) Fermentation stage

[0119] After cooling the above heated wort to 20℃, dry yeast ( Saccharomyces cerevisiae Safale US-05 (Fermentis, France) was inoculated at 0.1% (w / v) relative to the wort and fermented at 18℃ for 7 days.

[0121] (7) Aging stage

[0122] The fermented liquid from the above-mentioned fermentation was aged at 4°C for 14 days. Potato beer was produced by removing the precipitate after the aging process and recovering the supernatant.

[0124] Preparation Example 2. Purple King Potato Beer

[0125] Potato beer was prepared by the method of Preparation Example 1, but in the saccharification step of step (3), 1 kg of diced Purple King potatoes was mixed with 1.8 kg of malt powder, 100 g of chicory root powder, 100 g of Jerusalem artichoke powder, and 12 L of water, and the mixture was saccharified at 65~67℃ for 60 minutes to produce Purple King potato beer.

[0127] Preparation Example 3. Rose King Potato Beer

[0128] Potato beer was prepared using the method of Preparation Example 1, but without using Purple King potatoes, Rose King potatoes were used to prepare the beer.

[0130] Comparative Example 1. Potato Beer

[0131] Beer was prepared using the method of Preparation Example 1, but without using Purple King potatoes, Sumi potatoes were used.

[0133] Comparative Example 2. Potato Beer

[0134] (1) Purple King potatoes were sliced ​​(thickness 2-3 mm) and freeze-dried. Purple King powder was prepared by grinding the freeze-dried potatoes using an electric blender.

[0135] (2) 1 L of water was added to 500 g of the Purple King powder prepared in step (1) above and left at room temperature (20~25℃) for 30 minutes to prepare a Purple King mixture.

[0136] (3) The Purple King mixture prepared in step (2) above was steamed at 100°C for 40 minutes, then the heat was turned off and the mixture was left to steep for 20 minutes to produce Purple King porridge (mixture).

[0137] (4) Potato beer was prepared using the Purple King porridge prepared in step (3) above in the same way as steps (3) to (7) of Preparation Example 1.

[0139] 1. Materials and Methods

[0140] 1.1 Experimental Materials

[0141] Purple King (Potato variety application No. 2025-256), Rose King (Potato variety application No. 2025-257), and Sumi were used as potato raw materials for the production of potato beer according to the present invention. These potatoes were provided by the research team of the Department of Life and Health Engineering at Kangwon National University and were thoroughly washed to remove soil and foreign substances before use. Since the peel of the potato contains a large amount of physiologically active components such as polyphenols and anthocyanins, the potatoes were used without removing the peel to prevent the loss of functional components. Barley malt was used as the basic raw material for brewing beer, along with auxiliary materials for brewing beer including hops and yeast. Top-fermenting yeast was used.

[0143] 1.2 Preparation of Potato Beer

[0144] Potato beer was produced using a small-scale brewing system, and identical manufacturing conditions were applied to each potato variety for comparison purposes. First, the washed potatoes were approximately 1 cm 3After being diced into pieces of a certain size, the raw potatoes were introduced into the saccharification process without separate heat treatment. Subsequently, barley malt was ground to prepare malt powder. The diced potatoes, malt powder, auxiliary ingredients, and water were mixed, and the saccharification process was performed by maintaining the mixture at a temperature range of approximately 65–67°C for about 60 minutes. The progress of saccharification was confirmed through an iodine reaction. After the saccharification process was completed, the saccharified liquid was filtered to remove solids and the wort was recovered. A sparging process was performed to wash and recover residual sugar components by passing water at approximately 76°C through the solids remaining after recovering the wort, and the wort additionally recovered during the sparging process was mixed with the recovered wort. The mixed wort was boiled at approximately 100°C for about 60 minutes; 15 g of hops were added at the beginning of the boiling process, and an additional 15 g of hops was added 10 minutes before the end. After the boiling process was completed, the wort was cooled to a temperature of approximately 20°C, transferred to a fermentation tank, and inoculated with yeast. After inoculation with yeast, primary fermentation was carried out for approximately 7 days at a temperature of approximately 18°C. After fermentation was completed, the fermented liquid was moved to a low-temperature environment and subjected to maturation and cooling sedimentation processes at approximately 4°C for approximately 14 days. After maturation, the sediment was removed and the supernatant was recovered to produce potato beer.

[0146] 1.3 Physicochemical Analysis and Measurement of Antioxidant Activity

[0147] 1.3.1 Total Polyphenol Content

[0148] Total Polyphenol Contents (TPC) were measured using the Folin-Ciocalteu colorimetric method. Sodium carbonate solution was added to diluted beer samples to establish alkaline conditions, and then the Folin-Ciocalteu reagent was added to allow the reaction to proceed. After the reaction, absorbance was measured at a wavelength of 765 nm, and the total polyphenol content was calculated in units of mg GAE / 100 mL using a calibration curve with gallic acid as the standard.

[0150] 1.3.2 Total Flavonoid Content

[0151] Total Flavonoid Contents (TFC) were measured using the aluminum chloride (AlCl3) colorimetric method. 0.5 mL of a beer sample was mixed with 0.1 mL of 10% aluminum chloride solution, 0.1 mL of 1M potassium acetate solution, and 4.3 mL of 95% ethanol, and then reacted at room temperature for approximately 30 minutes. The absorbance of the sample after the reaction was completed was measured at a wavelength of 415 nm. The total flavonoid content was calculated in units of mg Quercetin Equivalents (QE) / 100 mL using a calibration curve prepared with quercetin as a standard.

[0153] 1.3.3 DPPH Radical Scavenging Activity

[0154] DPPH radical scavenging activity was measured using the DPPH colorimetric method. 0.1 mL of the beer sample was added to 0.9 mL of a 0.2 mM DPPH ethanol solution, and the mixture was reacted under dark conditions for approximately 30 minutes. The absorbance of the sample after the reaction was completed was measured at a wavelength of 517 nm. DPPH radical scavenging activity was converted into mM Trolox Equivalents (TE) / mL units based on a calibration curve prepared using Trolox as a standard.

[0156] 1.3.4 ABTS Radical Scavenging Activity

[0157] ABTS radical scavenging activity was measured using the ABTS colorimetric method. A 7 mM ABTS solution and a 2.45 mM potassium persulfate solution were mixed and reacted under dark conditions for approximately 24 hours to generate ABTS cation radicals. The generated ABTS radical solution was diluted so that the absorbance at 734 nm was approximately 0.70. 0.1 mL of the beer sample was added to 0.9 mL of the diluted solution and reacted for approximately 6 minutes; the absorbance of the sample after the reaction was completed was measured at 734 nm. ABTS radical scavenging activity was converted into mM Trolox Equivalents (TE) / mL using Trolox as a standard.

[0159] 1.3.5 Sensory Evaluation

[0160] Sensory evaluation was conducted on 30 male and female students in their 20s attending Kangwon National University. A 7-point scale was used to rate aroma, taste, and overall preference, with 1 point being very bad, 2 points being bad, 3 points being slightly bad, 4 points being average, 5 points being slightly good, 6 points being good, and 7 points being very good.

[0162] 1.4 Statistical Processing

[0163] All analysis results were presented as the mean and standard deviation (Mean ± SD) based on three replicate experiments. Statistical analysis was performed using one-way ANOVA with statistical analysis software, and significant differences between samples were identified through multiple comparison tests at the significance level p It was verified at <0.05.

[0165] Example 1. Comparison of functional components at the raw material stage for potato variety selection

[0166] This example is intended to compare the functional component characteristics and processing suitability of each potato variety at the raw potato stage in order to select a potato variety suitable for the production of potato beer according to the present invention. A total of nine potato varieties were used as subjects for analysis, and for each raw potato, the total phenolic content, total flavonoid content, and DPPH radical scavenging activity were measured, while processing characteristics were evaluated based on reducing sugar content, specific gravity, and dry matter content.

[0167] As a result, the colored potato variety group generally showed a tendency to exhibit higher values ​​in total phenolic and total flavonoid content and antioxidant activity compared to the white potato variety group; in particular, the Purple King and Rose King series varieties were evaluated as having high levels of functional components and good processing characteristics. On the other hand, some white potato varieties showed relatively good processing characteristics but low levels in functional component indicators, or showed a low trend in both functional component levels and processing characteristics.

[0168] Based on the above results, Purple King, Rose King, and Sumi potatoes were selected as raw materials for the production of potato beer according to the present invention, taking into account both antioxidant content and processing suitability.

[0169] Comparison of Processing Characteristics and Functional Component Levels by Potato Variety varieties color Processing characteristics * Level of functional ingredients ** Selection status Purple King purple height height ○ Rose King red height height ○ Sumi white middle middle ○ Kangdae King white middle lowness × Grace King white middle lowness × Joy King white height lowness × Youth King white height lowness × Unification (Happy King) white lowness middle ×

[0170] * Processing Characteristics: Comprehensive evaluation of raw material suitability for fermentation and heating processes based on reducing sugar content, specific gravity, and dry matter content.

[0171] ** Level of functional ingredients: Comprehensive evaluation of total phenolic content (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity.

[0173] Example 2. Total phenolic and flavonoid content of beer by potato variety

[0174] This example is intended to compare the total phenolic content and total flavonoid content of potato beers produced according to potato varieties. Potato beers were prepared using Purple King, Rose King, and Sumi potatoes, respectively, and all beers were prepared under identical manufacturing conditions and used as analytical samples. Total phenolic content was measured using the Folin-Ciocalteu colorimetric method, and total flavonoid content was measured using the aluminum chloride colorimetric method. In addition, for comparison, the ranges of total phenolic and total flavonoid content of commercially available lager beers are also presented.

[0175] Comparison of Total Phenol and Flavonoid Contents in Beer by Potato Variety division Purple King Rose King Sumi Commercial Lager TPC(mg GAE / 100mL) 150.2±5.1 115.3±3.8 91.1±2.9 28~45 TFC(mg QE / 100mL) 120.5±4.2 95.1±3.5 75.2±2.1 3~6

[0176] As shown in Table 2, the total phenolic content of the Purple King potato beer of Preparation Example 1 was measured to be approximately 150.2 mg GAE / 100 mL, while the Rose King potato beer of Preparation Example 3 and the Sumi potato beer of Comparative Example 1 were measured to be approximately 115.3 mg GAE / 100 mL and approximately 91.1 mg GAE / 100 mL, respectively. In addition, the total flavonoid content was approximately 120.5 mg QE / 100 mL in the Purple King potato beer, and approximately 95.1 mg QE / 100 mL and approximately 75.2 mg QE / 100 mL in the Rose King potato beer and Sumi potato beer, respectively. Meanwhile, it was confirmed that potato beers produced using potato varieties generally showed high content when compared to the total phenolic and total flavonoid content ranges of commercial lager beers.

[0178] Example 3. Antioxidant activity of beer by potato variety

[0179] This example is intended to compare the antioxidant activity of potato beers produced according to potato varieties. Potato beers were prepared using Purple King, Rose King, and Sumi potatoes, respectively, according to the preparation example, and beers produced under identical manufacturing conditions were used as analytical samples. Antioxidant activity was evaluated by measuring DPPH radical scavenging activity and ABTS radical scavenging activity, respectively. In addition, for comparison, the antioxidant activity range of commercially available lager beers was also compared.

[0180] Comparison of Antioxidant Activity of Beer by Potato Variety division Purple King Rose King Sumi Commercial Lager DPPH (mM TE / mL) 2.42±0.15 1.85±0.12 1.21±0.09 0.2~1.3 ABTS(mM TE / mL) 3.05±0.2 2.45±0.18 2.01±0.15 0.5~1.5

[0181] As shown in Table 3, the DPPH radical scavenging activity of the Purple King potato beer of Preparation Example 1 was measured to be approximately 2.42 mM TE / mL, while the Rose King potato beer of Preparation Example 3 and the Sumi potato beer of Comparative Example 1 were measured to be approximately 1.85 mM TE / mL and approximately 1.21 mM TE / mL, respectively. In addition, the ABTS radical scavenging activity was approximately 3.05 mM TE / mL for the Purple King potato beer, and approximately 2.45 mM TE / mL and approximately 2.01 mM TE / mL for the Rose King potato beer and Sumi potato beer, respectively. Meanwhile, it was confirmed that potato beers prepared using potato varieties exhibited generally high antioxidant activity when compared to the antioxidant activity range of commercial lager beers.

[0183] Example 4. Sensory evaluation of potato beer

[0184] To compare the sensory characteristics of potato beer, the aroma, taste, and overall preference of the potato beers prepared in Preparation Examples 1 to 3 and Comparative Examples 1 to 2 were evaluated. The sensory evaluation was performed by forming a panel according to certain criteria.

[0185] Sensory evaluation results of potato beer division incense taste Overall preference Preparation Example 1 5.6 5.5 5.6 Preparation Example 2 6.3 6.2 6.3 Preparation Example 3 5.2 5.1 5.2 Comparative Example 1 4.6 4.5 4.4 Comparative Example 2 4.0 4.1 4.1

[0186] The results of the sensory evaluation of potato beer showed that using potatoes in their raw state tended to yield generally superior evaluations in aroma and taste compared to using powdered or pre-treated potatoes. This is interpreted to be because when using raw potatoes, the potato's unique flavor components are naturally reflected in the beer's flavor during the saccharification and fermentation processes, whereas powdering or high-temperature pretreatment increases the likelihood of a decrease in the potato's distinctive flavor or the occurrence of some rough tastes.

[0187] Furthermore, the potato beers of the manufacturing examples generally showed higher scores compared to the comparative examples, indicating a tendency for the use of Purple King or Rose King potato varieties to be evaluated relatively higher than when white potatoes were used. In summary, the sensory quality of potato beer varied depending on whether raw potatoes were used, the application of colored potatoes, and the addition of auxiliary ingredients. It was confirmed that a manufacturing method, such as the present invention, which uses specific colored potatoes in their raw state and adds functional auxiliary ingredients as needed, can effectively improve the aroma, taste, and overall palatability of potato beer.

Claims

Claim 1 delete Claim 2 delete Claim 3 (1) A step of preparing Purple King or Rose King colored potatoes by cutting them; (2) A step of preparing malt powder by adding 3 to 5 parts by weight of water to 1.5 to 2.5 parts by weight of barley, soaking at 10 to 20°C for 24 to 48 hours, germinating at 18 to 20°C for 3 to 6 days, drying at 40 to 50°C for 20 to 30 hours, and then grinding; (3) A step of preparing the colored potatoes from step (1), mixing 0.8 to 1.2 parts by weight of the prepared malt powder from step (2), and 10 to 14 parts by weight of water, and saccharifying at 65 to 67°C for 50 to 70 minutes; (4) Filtering the saccharified liquid obtained from step (3) to separate the wort and solids, and passing 5 to 7 parts by weight of water at 70 to 80°C through the solids remaining after filtration A method for manufacturing potato beer characterized by comprising the steps of: (5) mixing the wort recovered through filtration with the additionally recovered wort after additionally recovering wort; (6) adding 0.025 to 0.035 parts by weight of hops while heating the mixed wort from step (4) at 90 to 110°C for 50 to 70 minutes; (6) cooling the heat-treated wort from step (5) to 16 to 22°C, inoculating it with dry yeast, and fermenting it at 16 to 20°C for 6 to 8 days; and (7) aging the fermented liquid from step (6) at 2 to 6°C for 10 to 20 days, removing the precipitate, and recovering only the supernatant. Claim 4 delete Claim 5 (1) A step of preparing colored potatoes of Purple King or Rose King by cutting them; (2) A step of preparing malt powder by adding 3 to 5 parts by weight of water to 1.5 to 2.5 parts by weight of barley, soaking at 10 to 20°C for 24 to 48 hours, germinating at 18 to 20°C for 3 to 6 days, drying at 40 to 50°C for 20 to 30 hours, and then grinding; (3) A step of mixing 0.8 to 1.2 parts by weight of the colored potatoes prepared in step (1), 1.4 to 2.2 parts by weight of the malt powder prepared in step (2), 0.08 to 0.12 parts by weight of chicory root powder, 0.08 to 0.12 parts by weight of Jerusalem artichoke powder, and 10 to 14 parts by weight of water, and saccharifying at 65 to 67°C for 50 to 70 minutes; (4) A step of preparing the saccharified liquid obtained in step (3). A method for manufacturing potato beer characterized by comprising the steps of: (5) separating wort and solids by filtration, passing 5 to 7 parts by weight of water at 70 to 80°C through the solids remaining after filtration to recover additional wort, and mixing the wort recovered through filtration with the additionally recovered wort; (5) adding 0.025 to 0.035 parts by weight of hops while heating the mixed wort from step (4) at 90 to 110°C for 50 to 70 minutes; (6) cooling the heat-treated wort from step (5) to 16 to 22°C, inoculating it with dry yeast, and fermenting it at 16 to 20°C for 6 to 8 days; and (7) aging the fermented liquid from step (6) at 2 to 6°C for 10 to 20 days, removing the precipitate, and recovering only the supernatant. Claim 6 Potato beer produced by the method of paragraph 3 or 5. Claim 7 An antioxidant functional food containing the potato beer of Paragraph 6 as an active ingredient. Claim 8 (1) A step of preparing Purple King or Rose King colored potatoes by cutting them; (2) A step of preparing malt powder by adding 3 to 5 parts by weight of water to 1.5 to 2.5 parts by weight of barley, soaking at 10 to 20°C for 24 to 48 hours, germinating at 18 to 20°C for 3 to 6 days, drying at 40 to 50°C for 20 to 30 hours, and then grinding; (3) A step of preparing the colored potatoes from step (1), mixing 0.8 to 1.2 parts by weight of the prepared malt powder from step (2), and 10 to 14 parts by weight of water, and saccharifying at 65 to 67°C for 50 to 70 minutes; (4) Filtering the saccharified liquid obtained from step (3) to separate the wort and solids, and passing 5 to 7 parts by weight of water at 70 to 80°C through the solids remaining after filtration A method for enhancing the total polyphenol and flavonoid content and antioxidant activity of potato beer, characterized by the following steps: (5) mixing the wort recovered through filtration with the additionally recovered wort after additionally recovering wort; (6) adding 0.025 to 0.035 parts by weight of hops while heat-treating the mixed wort from step (4) at 90 to 110°C for 50 to 70 minutes; (6) cooling the heat-treated wort from step (5) to 16 to 22°C, inoculating it with dry yeast, and fermenting it at 16 to 20°C for 6 to 8 days; and (7) aging the fermented liquid from step (6) at 2 to 6°C for 10 to 20 days, removing the precipitate, and recovering only the supernatant.

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