Preparation method of wheat beer flavored alcoholic beverages with reduced gluten

Abstract

The present invention relates to a method for producing alcoholic beverages, comprising: a step of preparing a hydrolysate by adding a proteolytic enzyme to wheat malt, barley malt, and ground wheat and causing a proteolytic reaction; a saccharification step of preparing a saccharified product by increasing the temperature of the hydrolysate; a filtration step of preparing a filtrate by filtering the saccharified product; a boiling step of preparing a wort by adding sugar to the filtrate and heating; and a fermentation step of fermenting the wort by adding yeast.

Description

Technology Field

[0001] The present invention relates to a method for producing a gluten-reduced wheat beer-flavored alcoholic beverage. Background Technology

[0003] Recently, the food industry has been launching gluten-reduced or gluten-free foods due to celiac disease and other conditions. For example, Korean Patent Publication No. 10-2021-0066369 discloses a method for manufacturing gluten-free rice pasta, and Korean Patent Publication No. 10-2018-0028607 discloses a method for manufacturing gluten-free rice bread.

[0005] Wheat beer is a highly preferred form of beer due to its distinctive flavor and richness; however, if more than 50% of wheat malt—the main ingredient of wheat beer—is used and subjected to a protein resting process, a large amount of gluten is extracted, which poses a significant obstacle for celiac patients and sensitive consumers who must restrict gluten intake. Furthermore, since 4-VG (vinyl guaiacol), the characteristic aroma of wheat beer, originates from ferulic acid in malt or wheat malt, it is not easy to produce a fermented beverage with the flavor of wheat beer while minimizing the use of wheat malt. The problem to be solved

[0007] The objective of the present invention is to provide an alcoholic beverage that has the original flavor of wheat beer while significantly reducing the gluten content. means of solving the problem

[0009] To achieve the above objective, the present invention,

[0010] A step for preparing a decomposition product by adding proteolytic enzymes to wheat malt, barley malt, and ground wheat and subjecting them to a proteolytic reaction;

[0011] A saccharification step for producing a saccharified product by increasing the temperature of the above decomposition product;

[0012] A filtration step for preparing a filtrate by filtering the above saccharified material;

[0013] A boiling step of preparing wort by adding sugar to the above filtrate and heating; and

[0014] A fermentation step comprising adding yeast to the above wort to ferment it.

[0015] Provides a method for manufacturing alcoholic beverages. Effects of the invention

[0017] The present invention relates to a method for producing an alcoholic beverage that has the original flavor of wheat beer while significantly reducing the gluten content.

[0018] Alcohol produced by the manufacturing method of the present invention has the characteristic of having a low gluten content while having the flavor of wheat beer. Specific details for implementing the invention

[0020] The present invention

[0021] A step for preparing a decomposition product by adding proteolytic enzymes to wheat malt, barley malt, and ground wheat and subjecting them to a proteolytic reaction;

[0022] A saccharification step for producing a saccharified product by increasing the temperature of the above decomposition product;

[0023] A filtration step for preparing a filtrate by filtering the above saccharified material;

[0024] A boiling step of preparing wort by adding sugar to the above filtrate and heating; and

[0025] A fermentation step comprising adding yeast to the above wort to ferment it.

[0026] It is about the manufacturing method of alcoholic beverages.

[0028] In addition, the present invention relates to an alcoholic beverage produced by the manufacturing method of the present invention.

[0030] The present invention will be described in detail below.

[0032] Decomposition product manufacturing stage

[0033] The method for manufacturing alcoholic beverages according to the present invention includes a step of preparing a hydrolysate by adding a proteolytic enzyme to wheat malt, barley malt, and ground wheat and subjecting them to a proteolytic reaction. At this time, it is preferable to add a proteolytic enzyme and a salt to the wheat malt, barley malt, and ground wheat and subject them to a proteolytic reaction. At this time, it is preferable to add yeast extract, a salt, a protease, a pullulanase, a cellulase, and / or a beta-glucanase to the wheat malt, barley malt, and ground wheat and subject them to a proteolytic reaction.

[0035] It is preferable to perform the protein degradation reaction at 50 to 55 °C to reduce the content of 4-VG (4-vinyl guaiacol). At this time, the protein degradation reaction can be performed for 5 to 25 minutes, and preferably for 10 to 20 minutes.

[0037] The above salt may be a mixture of calcium chloride and calcium sulfate, and preferably may be a mixture containing calcium chloride and calcium sulfate in a weight ratio of 1:0.3 to 2.

[0039] In one example, 5 to 20 parts by weight of protease, 10 to 25 parts by weight of fluranase, 3 to 20 parts by weight of cellulase, and 10 to 40 parts by weight of beta-glucanase may be used per 100 parts by weight of salt.

[0041] The above wheat malt, barley malt, ground wheat, enzymes, etc., may be purchased and used as products generally used in the production of alcoholic beverages, and are not particularly restricted.

[0043] Saccharification stage

[0044] The method for manufacturing alcoholic beverages according to the present invention includes a saccharification step of increasing the temperature of the decomposition product to produce a saccharified product. At this time, the saccharification step may be performed by raising the temperature of the decomposition product to 60 to 75 ℃ and maintaining it for 20 to 60 minutes, preferably 30 to 50 minutes. After the saccharification step is completed, the saccharified product may be raised to 75 to 85 ℃ to inactivate the protease enzyme.

[0046] Filtration stage

[0047] The method for manufacturing alcoholic beverages according to the present invention includes a filtration step of filtering the saccharified material to produce a filtrate. At this time, after the saccharification reaction is completed, the saccharified material may be transferred to a filtration tank to perform primary filtration, and then brewing water may be added to perform secondary filtration.

[0049] The stage of mercy

[0050] The method for producing alcoholic beverages according to the present invention includes a boiling step of adding sugar to the filtrate and heating to produce wort. At this time, sugar is added to the filtrate and heated together with hops at 90 to 110°C, preferably 100 to 106°C, for 50 to 130 minutes, preferably 60 to 120 minutes, to produce wort. For the fermentation process, it is preferable that the sugar be a liquid sugar, and may be, for example, starch syrup, liquid glucose, liquid sugar, oligosaccharide, dietary fiber, etc.

[0052] Fermentation stage

[0053] The method for producing alcoholic beverages according to the present invention includes a fermentation step in which yeast is added to the wort to ferment it. After boiling is completed, the wort is transferred to a settling tank to remove insoluble protein precipitates, and while being transferred to a fermentation tank, it is cooled to 10 to 15°C, preferably 12 to 14°C, and yeast is added to the wort to proceed with fermentation. It is preferable to use lager yeast rather than ale yeast to reduce the 4-VG content in the alcoholic beverage. The fermentation can be carried out at 10 to 15°C, preferably 12 to 14°C, for 10 to 20 days, preferably 12 to 17 days. After fermentation is completed, the fermented product can be aged by storing it at 0 to -2°C, preferably 0 to -1°C, for 5 to 15 days, preferably 7 to 13 days.

[0055] Filtration stage

[0056] The method for manufacturing alcoholic beverages according to the present invention may further include a filtration step after the fermentation step. The filtration may be performed using a filtration method generally used in the production of alcoholic beverages and is not particularly limited.

[0058] Flavor addition step

[0059] The method for manufacturing alcoholic beverages according to the present invention may further include the step of adding a flavoring agent comprising one or more selected from the group consisting of benzaldehyde, linalool, triethyl citrate, trans-2-hexnal, and triacetin to the fermented product after the filtration step. In this case, storage and aging processes may be performed after adding the flavoring agent.

[0060] The above flavoring may include a flavoring base commonly used in the manufacture of alcoholic beverages, and the flavoring base may be 1 to 80 weight percent of 100 weight percent of the flavoring. With respect to 100 weight parts of the above triacetin, benzaldehyde may be 0.01 to 2 weight parts, linalool may be 0.01 to 2 weight parts, triethyl citrate may be 0.1 to 5 weight parts, and trans-2-hexanal may be 0.1 to 7 weight parts.

[0062] Method for manufacturing alcoholic beverages according to the present invention

[0063] The method for manufacturing alcoholic beverages according to the present invention utilizes starchy raw materials, wherein the starchy raw materials are wheat malt, barley malt, ground wheat, and sugar. Among the starchy raw materials, it is preferable that the content of wheat malt be greater than 0% by weight and less than 7% by weight for manufacturing an alcoholic beverage having the authentic flavor of wheat beer while having a low gluten content. Among the starchy raw materials, it is preferable that the content of barley malt be greater than 2.98% by weight and less than 4.47% by weight for manufacturing an alcoholic beverage having the authentic flavor of wheat beer while having a low gluten content. Among the starchy raw materials, it is preferable that the content of ground wheat be greater than 0% by weight and less than 20% by weight for manufacturing an alcoholic beverage having the authentic flavor of wheat beer while having a low gluten content. Among the starchy raw materials, it is preferable that the sum of wheat malt and barley malt be greater than 0% by weight and less than 13% by weight for manufacturing an alcoholic beverage having the authentic flavor of wheat beer while having a low gluten content. At this time, 0.05 to 0.3 parts by weight of salt may be used per 100 parts by weight of starchy raw material. At this time, 0.05 to 0.3 parts by weight of hops may be used per 100 parts by weight of starchy raw material.

[0065] Mainstream of the present invention

[0066] Alcoholic beverages produced by the manufacturing method of the present invention are characterized by having a low gluten content while possessing the authentic flavor of wheat beer. For good flavor, it is preferable that the alcoholic beverage of the present invention has a 4-vinyl guaiacol content greater than 0 ppm and less than 2 ppm. In addition, it is preferable that the alcoholic beverage of the present invention has a gluten content greater than 0 ppm and less than 90 ppm.

[0068] The alcoholic beverage of the present invention refers to a malt-fermented beverage, preferably an alcoholic beverage fermented using malt, but the type thereof is not particularly limited. For example, the alcoholic beverage of the present invention includes ordinary beer, sparkling wine, non-alcoholic beer, etc.

[0070] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims.

[0072] Materials and Methods

[0073] Commercial beers 1 and 2 are domestic lager beers, and commercial beers 3 to 5 are imported wheat beers. Liquid sugar (corn syrup was used), wheat malt, dark malt ((Caramel malt) and barley dark malt were used), and ground wheat (ground wheat in the form of small granules containing both wheat husks and grains) were purchased commercially. Yeast extract was purchased as a commercially available product used for beer production. Flavoring base was purchased as a commercially available product. Lager yeast was used unless it was stated that ale yeast was used.

[0075] <Experiment Example 1>

[0076] The gluten content of commercially available lager and wheat beers was measured. As a result, the gluten content of commercially available wheat beers (commercial beers 3 to 5) was found to be very high, ranging from 261 to 300 ppm or more, whereas the gluten content of regular lager beers that do not use wheat malt was analyzed to be 20 ppm or less (Table 1).

[0078] Product types Product Classification Main ingredient Gluten content (ppm) Commercial beer 1 lager beer Barley malt, starch 6 Commercial Beer 2 lager beer barley malt 18 3 commercially available beers wheat beer Barley malt, wheat malt, starch 261 4 commercially available beers wheat beer Barley malt, wheat malt, wheat 284 5 commercially available beers wheat beer Barley malt, wheat malt >300

[0080] Therefore, in order to produce an alcoholic beverage with a gluten content reduced by approximately 70% compared to commercially available wheat beer while achieving the flavor of wheat beer, the gluten content in the beverage was evaluated by adjusting the content of wheat malt and ground wheat. At this time, the beverage was prepared using the following method.

[0082] 300 liters of water were placed in a saccharification tank and heated to 51°C. First, 1 kg of wheat malt, black barley malt, ground wheat, yeast extract, 50 g of calcium chloride, 50 g of calcium sulfate, 10 g of protease, 15 g of pullulanase, 10 g of cellulase, and 20 g of beta-glucanase were added to the water and stirred well to react for 15 minutes. Afterward, the temperature was raised to 69°C and the saccharification process was carried out for 40 minutes. Subsequently, the temperature was raised to 78 to 80°C to inactivate the protease enzyme.

[0084] Once the reaction was complete, the mixture was transferred to a Lauter tun for primary filtration. 230 liters of brewing water were added to the primary filtrate, and secondary filtration was performed. The completed filtrate was transferred to a boiling tank, liquid sugar (syrup) was added, and the mixture was boiled with 100g of hops at 101 to 105°C for about 60 to 120 minutes. After boiling was finished, the wort was transferred to a settling tank to remove insoluble protein precipitates, transferred to a fermentation tank while being cooled to 13°C, and 10 L of yeast was added to the wort to proceed with fermentation.

[0086] After fermentation was completed at 13℃ for about 14 days, storage and aging were carried out at 0 to -1℃ for 10 days, and after the storage period ended, filtration was performed to produce the alcoholic beverages of Manufacturing Examples 1 to 4.

[0087] At this time, wheat malt, barley black malt, ground wheat, and liquid sugar (i.e., starch syrup) were used in the amounts shown in Table 2. To produce other types of alcoholic beverage beer, the total amount of malt used in the starchy raw materials (total of wheat malt, barley black malt, ground wheat, and liquid sugar (starch syrup) is 100% by weight) was set to less than 10% by weight, and barley black malt was added in a certain proportion to impart a smooth and rich flavor.

[0089] And as a result of measuring the gluten content of the alcoholic beverages of Manufacturing Examples 1 to 4, it was confirmed that as the ratio of wheat malt and ground wheat used decreased, the gluten content in the alcoholic beverage also decreased significantly (Table 2).

[0091] Test group Wheat malt (kg) barley black malt (kg) Grinding mill (kg) Liquid sugar (corn syrup) (kg) Gluten (ppm) Gluten reduction level (%) compared to 3 commercial beers Manufacturing Example 1 6.6 2.1 35.1 43.9 >300 0 Manufacturing Example 2 4.2 4.1 16.7 58.5 196 25 Manufacturing Example 3 4.0 4.0 5.7 67.2 76 71 Manufacturing Example 4 4.0 3.9 4.0 68.5 53 80

[0093] <Experiment Example 2>

[0094] As a result of Experiment Example 1 above, it was confirmed that when the ratio of wheat malt and ground wheat used decreases, the gluten content in the alcoholic beverage also decreases significantly. Therefore, while reducing the ratio of wheat malt and ground wheat used, the ratio of dark malt used, the salt composition, and the ground wheat content were adjusted to enhance the smooth flavor of the alcoholic beverage, thereby aiming to more strongly impart the unique characteristics of wheat beer of other types of alcoholic beverages.

[0096] <2-1> Evaluation based on salt combination

[0097] Alcohol was prepared in the same manner as in Preparation Example 4, except that 100 g of calcium sulfate was used instead of 50 g of calcium chloride and 50 g of calcium sulfate (Preparation Example 5).

[0099] Alcohol was prepared in the same manner as in Preparation Example 4, except that 100 g of calcium chloride was used instead of 50 g of calcium chloride and 50 g of calcium sulfate (Preparation Example 6).

[0101] Alcohol was prepared using the same method as in Preparation Example 4 above (Preparation Example 7).

[0102] Then, the flavor of the alcoholic beverages of Manufacturing Examples 5 to 7 was evaluated. At this time, the flavor of the alcoholic beverages was measured by performing a sensory evaluation by tasting using a 5-point scale with 20 internal employees.

[0104] As a result, it was confirmed that the alcoholic beverage of Manufacturing Example 7, containing calcium sulfate : calcium chloride in a weight ratio of 50 : 50, had the best balance and the highest satisfaction with a smooth flavor (Table 3).

[0106] Taste (0~5 points) Scent (0~5 points) Flavor (0~5 points) Preference (0~9 points) Preparation Example 5 (Calcium Sulfate 100%) 3.2 3.1 3.5 7.0 Preparation Example 6 (Calcium Chloride 100%) 3.1 3.2 3.4 6.8 Preparation Example 7 (Calcium Sulfate 50% + Calcium Chloride 50%) 3.5 3.4 3.9 7.5

[0108] <2-2> Evaluation based on black malt content

[0109] 300 liters of water were placed in a saccharification tank and heated to 51°C. First, 1 kg of wheat malt, black barley malt, ground wheat, yeast extract, 50 g of calcium chloride, 50 g of calcium sulfate, 10 g of protease, 15 g of pullulanase, 10 g of cellulase, and 20 g of beta-glucanase were added to the water and stirred well to react for 15 minutes. Afterward, the temperature was raised to 69°C and the saccharification process was carried out for 40 minutes. Subsequently, the temperature was raised to 78 to 80°C to inactivate the protease enzyme.

[0111] Once the reaction was complete, the mixture was transferred to a Lauter tun for primary filtration. 230 liters of brewing water were added to the primary filtrate, and secondary filtration was performed. The completed filtrate was transferred to a boiling tank, liquid sugar (syrup) was added, and the mixture was boiled with 100g of hops at 101 to 105°C for about 60 to 120 minutes. After boiling was finished, the wort was transferred to a settling tank to remove insoluble protein precipitates, transferred to a fermentation tank while being cooled to 13°C, and 10 L of yeast was added to the wort to proceed with fermentation.

[0113] After fermentation was completed at 13°C for about 14 days, storage and aging were carried out at 0 to -1°C for 10 days, and after the storage period ended, filtration was performed to produce the alcoholic beverages of Examples 8 to 13.

[0115] At this time, wheat malt, barley black malt, ground wheat, and liquid sugar (i.e., starch syrup) were used in the amounts shown in Table 4. To produce other types of alcoholic beverage beer, the total malt content among the starchy raw materials (total of wheat malt, barley black malt, ground wheat, and liquid sugar (starch syrup) is 100% by weight) was set to less than 10% by weight, and barley black malt was added in a certain proportion to impart a smooth and rich flavor. This was done to evaluate the flavor by keeping the content of ground wheat and liquid sugar constant while varying the content of wheat malt and black malt, and the black malt content among the starchy raw materials was set to 0.99 to 5.09% by weight.

[0117] Wheat malt (kg) barley black malt (kg) Grinding mill (kg) Liquid (kg) Amount of starch raw materials Total amount of malt Barley black malt content (weight%) among starchy raw materials Wheat malt content (weight%) among starchy raw materials Manufacturing Example 8 7.2 0.8 4 68.5 80.5 8.00 0.99 8.94 Manufacturing Example 9 6.4 1.6 4 68.5 80.5 8.00 1.99 7.95 Manufacturing Example 10 5.6 2.4 4 68.5 80.5 8.00 2.98 6.96 Manufacturing Example 11 4.8 3.2 4 68.5 80.5 8.00 3.98 5.96 Manufacturing Example 12 4.4 3.6 4 68.5 80.5 8.00 4.47 5.47 Manufacturing Example 13 3.9 4.1 4 68.5 80.5 8.00 5.09 4.84

[0119] The flavors of the above manufacturing examples 8 to 13 were evaluated. At this time, the flavor of the alcoholic beverages was measured by conducting a sensory evaluation by tasting with 20 internal employees regarding flavor, aftertaste, and preference. Flavor and aftertaste were evaluated using a 5-point scale, and preference was evaluated using a 9-point scale.

[0121] As a result, the alcoholic beverage of Preparation Example 11, which contained approximately 3.98% by weight of barley black malt among the starchy ingredients, showed the best preference. When using 2.98% by weight or less of black malt, the rich flavor of the beer was less pronounced, and conversely, when 4.47% by weight or more was applied, the lingering taste in the aftertaste of the beer had a negative effect, resulting in lower satisfaction (Table 5).

[0123] Flavor (0~5 points) Fumi (0~5 points) Preference (0~9 points) Manufacturing Example 8 2.5 1.0 5.8 Manufacturing Example 9 3.0 1.1 6.2 Manufacturing Example 10 3.5 1.2 6.8 Manufacturing Example 11 4.5 1.5 7.5 Manufacturing Example 12 3.5 3.0 6.7 Manufacturing Example 13 3.0 3.5 6.5

[0125] <2-3> Evaluation based on ground wheat content

[0126] 300 liters of water were placed in a saccharification tank and heated to 51°C. First, 1 kg of wheat malt, black barley malt, ground wheat, yeast extract, 50 g of calcium chloride, 50 g of calcium sulfate, 10 g of protease, 15 g of pullulanase, 10 g of cellulase, and 20 g of beta-glucanase were added to the water and stirred well to react for 15 minutes. Afterward, the temperature was raised to 69°C and the saccharification process was carried out for 40 minutes. Subsequently, the temperature was raised to 78 to 80°C to inactivate the protease enzyme.

[0128] Once the reaction was complete, the mixture was transferred to a Lauter tun for primary filtration. 230 liters of brewing water were added to the primary filtrate, and secondary filtration was performed. The completed filtrate was transferred to a boiling tank, liquid sugar (syrup) was added, and the mixture was boiled with 100g of hops at 101 to 105°C for about 60 to 120 minutes. After boiling was finished, the wort was transferred to a settling tank to remove insoluble protein precipitates, transferred to a fermentation tank while being cooled to 13°C, and 10 L of yeast was added to the wort to proceed with fermentation.

[0129] After fermentation was completed at 13℃ for about 14 days, storage and aging were carried out at 0 to -1℃ for 10 days, and after the storage period ended, filtration was performed to produce the alcoholic beverages of Manufacturing Examples 14 to 19.

[0131] At this time, wheat malt, barley black malt, ground wheat, and liquid sugar (i.e., starch syrup) were used in the amounts shown in Table 6. To produce other types of alcoholic beverage beer, the total malt content was set to less than 10% by weight of the starchy raw materials (total of wheat malt, barley black malt, ground wheat, and liquid sugar (starch syrup) at 100% by weight). Furthermore, in a situation where the use of wheat malt was limited, ground wheat was used in an amount of approximately 4.77% to 41.89% by weight of the starchy raw materials to enhance the flavor of the gluten-reduced wheat beer, and the satisfaction regarding how authentic the taste of the beverage was as a wheat beer was evaluated through a sensory test. The sensory evaluation was conducted by having 20 internal employees taste the body, balance, and flavor satisfaction using a 5-point scale.

[0133] Wheat malt barley black malt grinding mill Liquid equivalent Amount of starch raw materials Total amount of malt Malt content (%) among starchy raw materials Barley black malt content (weight%) among starchy raw materials Content of ground wheat in starchy raw materials (weight%) (kg) (kg) (kg) (kg) Manufacturing Example 14 5 3.3 4 71.5 83.8 8.30 9.90 3.94 4.77 Manufacturing Example 15 5.7 69.8 83.8 8.30 9.90 3.94 6.80 Manufacturing Example 16 8.1 67.4 83.8 8.30 9.90 3.94 9.67 Manufacturing Example 17 16.7 58.8 83.8 8.30 9.90 3.94 19.93 Manufacturing Example 18 25.7 49.8 83.8 8.30 9.90 3.94 30.67 Manufacturing Example 19 35.1 40.4 83.8 8.30 9.90 3.94 41.89

[0135] As a result, as the content of ground wheat increased, the body increased, but the gluten content also increased proportionally, and finally, the alcoholic beverages of Examples 15 and 16, which had a ground wheat content of less than 20% by weight, showed the best results in balance and flavor satisfaction (Table 7).

[0137] Gluten content (ppm) Body (0~5 points) Balance (0~5 points) Flavor satisfaction (0~5 points) Manufacturing Example 14 53 2.1 4.0 4.1 Manufacturing Example 15 76 3.0 4.4 4.4 Manufacturing Example 16 125 3.2 4.5 4.5 Manufacturing Example 17 196 3.5 4.3 4.3 Manufacturing Example 18 250 4.3 4.2 4.2 Manufacturing Example 19 >300 4.5 4.0 4.1

[0139] <Experiment Example 3>

[0140] <3-1>

[0141] In general wheat beer, yeast utilizes ferulic acid derived from wheat malt during fermentation to produce a large amount of 4-VG (4-vinyl guaiacol). When the 4-VG content of commercially available lager and wheat beers was measured, it was found to range from 0.17 to 2.35 ppm, with the 4-VG content being particularly high in wheat beer.

[0142] The alcoholic beverage of Manufacturing Example 20 was manufactured as follows.

[0143] 300 liters of water were added to a mash tun and heated to 51°C. 4 kg of wheat malt, 4 kg of black barley malt, 5.7 kg of ground wheat, 1 kg of yeast extract, 50 g of calcium chloride, 50 g of calcium sulfate, 10 g of protease, 15 g of pullulanase, 10 g of cellulase, and 20 g of beta-glucanase were added and stirred well to react for 15 minutes. Afterward, the temperature was raised to 69°C and the saccharification process was carried out for 40 minutes. Subsequently, the temperature was raised to 78 to 80°C to inactivate the protease enzyme.

[0145] Once the reaction was complete, the mixture was transferred to a Lauter tun for primary filtration. Brewing water was added to the primary filtrate, and secondary filtration was performed. The completed filtrate was transferred entirely to a boiling tank, 67 kg of liquid syrup was added, and the mixture was boiled with 100 g of hops at 101 to 105 ℃ for approximately 60 to 120 minutes. Upon completion of boiling, the wort was transferred to a settling tank to remove insoluble protein precipitates, and then transferred to a fermentation tank while being cooled to 13 ℃. 10 L of yeast was added to the wort to proceed with fermentation. After fermentation was completed at 13 ℃ for approximately 14 days, the mixture was aged for 10 days at 0 to -1 ℃. After the storage period ended, filtration was performed to produce the alcoholic beverage of Preparation Example 20.

[0147] That is, the alcoholic beverage of Manufacturing Example 20 had a wheat malt content of about 4.96 wt%, a barley black malt content of about 4.96 wt%, and a ground wheat content of about 7.06 wt% among the starchy raw materials.

[0149] Afterwards, the 4-VG content in the alcohol was evaluated.

[0150] As a result, in the case of Manufacturing Example 20, the 4-VG content in the alcohol was significantly low at 0.12 ppm, which was determined to be due to the use of a smaller amount of wheat malt and wheat compared to commercial beers (Table 8).

[0152] Product types Product Classification Main ingredient 4-VG (ppm) Commercial beer 1 lager beer Barley malt, starch 0.17 Commercial Beer 2 lager beer barley malt 0.28 3 commercially available beers wheat beer Barley malt, wheat malt, starch 2.35 4 commercially available beers wheat beer Barley malt, wheat malt, wheat 0.44 5 commercially available beers wheat beer Barley malt, wheat malt 2.11 Manufacturing Example 20 Wheat beer prototype Barley malt, wheat malt, wheat 0.12

[0154] <3-2> Preparation of New Flavor Combinations

[0155] Most synthetic flavorings for wheat beer contain 4-VG to impart characteristics, resulting in a prominent phenolic aroma. In the case of Preparation Example 20, the amount of wheat malt and ground wheat used is low, so the 4-VG content in the alcohol is low. Therefore, a combination of new flavorings was prepared to include less 4-VG to improve preference and impart a flavor characteristic of wheat beer (Table 9).

[0157] Ingredient name Ratio (v / v%) characteristic Benzaldehyde 0.01 almond flavor Linalool 0.01 Sweet, Floral Triethyl citrate 0.1 Oxidation inhibitory effect Trans-2-hexnal 0.05 grass scent Triacetin 20 Bitter taste, fatty smell The rest are common base ingredients of fragrances containing other propylene glycol.

[0159] <3-3>

[0160] Alcoholic beverages were prepared by adding the novel flavorings of Table 9 to the alcoholic beverage of Preparation Example 20 (Preparation Example 21). These were then compared with alcoholic beverages prepared by adding the existing wheat beer flavorings A to C, which were used in the preparation of wheat beer, to the alcoholic beverage of Preparation Example 20 (Preparation Examples 22 to 24, respectively). The existing wheat beer flavorings contain 4 VG. Sensory evaluation was conducted on 27 internal employees.

[0162] As a result, the alcoholic beverage produced using the new flavorings in Table 9 was found to have the best characteristic aroma of wheat beer and the best balance of body and flavor, and 66.7% of the panelists participating in the sensory evaluation indicated that they were satisfied with the flavor of Preparation Example 21, which was prepared using the new flavoring combination in Table 9 (Table 10).

[0164] mainstream fragrances used Scent Satisfaction (%) Manufacturing Example 21 Flavorings in Table 9 66.7 Manufacturing Example 22 Wheat beer flavor A 54.1 Manufacturing Example 23 Wheat beer flavor B 42.9 Manufacturing Example 24 Wheat beer flavor C 34.5

[0166] <Experiment Example 4>

[0167] An evaluation of flavor stability was performed. To this end, a comparative sensory evaluation was conducted between Manufacturing Example 21, treated with Fresh and Aging (37°C, 7 days), and commercial beers 3 to 5. Fresh refers to alcohol that has been refrigerated after production, and Aging treatment refers to treating the alcohol at 37°C for 7 days to accelerate the oxidation of the beer. When alcohol is treated with Aging, preference decreases depending on the intensity of the occurrence of oxidative off-flavors, off-flavors, etc.

[0169] In this experiment, the alcoholic beverage of Preparation Example 21 and commercial beers 3 to 5 were evaluated at each stage after being treated with Fresh and Aging (37℃, 7 days treatment).

[0171] As a result, in the fresh state, the preference of Manufacturing Example 21 was 7.0 points, which was superior to the 6.1 points of commercial beer 5, and after aging treatment, the preference of Manufacturing Example 21 was confirmed to be 5.7 points, which is the same level as the control group, commercial beer 5, thus confirming flavor stability (Table 11).

[0173] Product types Product Classification Preference in the fresh state Off-odor intensity after aging treatment Preference after aging treatment 3 commercially available beers wheat beer 5.8 2.1 4.8 4 commercially available beers wheat beer 6.0 1.5 5.5 5 commercially available beers wheat beer 6.1 1.3 5.7 Manufacturing Example 21 Wheat beer prototype 7.0 1.1 5.7

[0175] <Experiment Example 5>

[0176] The gluten content of the alcoholic beverage of the present invention, Preparation Example 21, was measured and compared with commercially available beers.

[0178] As a result, the gluten content of commercial wheat beer currently on the market is very high, ranging from 261 to 300 ppm or more, but the alcoholic beverage of the present invention, Example 21, was found to have a gluten content of 76 ppm, which is reduced to about 70% of that of commercial wheat beer (Table 12).

[0180] Product types Product Classification Main ingredient Gluten content (ppm) Commercial beer 1 lager beer Barley malt, starch 6 Commercial Beer 2 lager beer barley malt 18 3 commercially available beers wheat beer Barley malt, wheat malt, starch 261 4 commercially available beers wheat beer Barley malt, wheat malt, wheat 284 5 commercially available beers wheat beer Barley malt, wheat malt >300 Manufacturing Example 21 Wheat beer prototype Barley black malt, wheat malt, wheat 76

[0182] <Experiment Example 6>

[0183] The 4-VG content of the alcoholic beverage of Preparation Example 21, which is the alcoholic beverage of the present invention, was measured and compared with commercially available beers. In addition, the alcoholic beverages of Preparation Examples 22 and 23 were prepared using the same method as Preparation Example 21, except that ale yeast was used instead of lager yeast. 4-VG is a component that exhibits the unique characteristics of wheat beer and originates from wheat malt and yeast; however, some consumers perceive the smell of sulfur compounds as an off-flavor, which may lead to aversion. In this study, the following three methods were selected to minimize the 4-VG content:

[0185] 1) Minimize wheat malt usage -> Minimize ferulic acid leaching

[0186] 2) Protein degradation conditions -> 51 ℃, 15 minutes (new process applied)

[0187] 3) Use of Lager Yeast -> Since beverages fermented with ale yeast generally have a high 4-VG content, our lager yeast is used to optimize fermentation.

[0189] The alcoholic beverage of Manufacturing Example 21, prepared by the above method, was found to have a lower 4-VG content compared to commercially available imported wheat beer and a level similar to that of regular lager beer (Table 13). The preference in the fresh state, the off-flavor intensity after aging treatment, and the preference after aging treatment for Manufacturing Examples 21 to 23 are as shown in Table 14.

[0191] Product types Product Classification Main ingredient 4-VG (ppm) Commercial beer 1 lager beer Barley malt, starch 0.17 Commercial Beer 2 lager beer barley malt 0.28 3 commercially available beers wheat beer Barley malt, wheat malt, starch 2.35 4 commercially available beers wheat beer Barley malt, wheat malt, wheat 0.44 5 commercially available beers wheat beer Barley malt, wheat malt 2.11 Manufacturing Example 21 Wheat beer prototype (using lager yeast) Wheat malt, wheat, barley black malt, yeast extract 0.12 Manufacturing Example 22 Wheat beer prototype (using Ale yeast A) Wheat malt, wheat, barley black malt, yeast extract 1.25 Manufacturing Example 23 Wheat beer prototype (using Ale Yeast B) Wheat malt, wheat, barley black malt, yeast extract 1.87

[0193] division Preference in the fresh state Off-odor intensity after aging treatment Preference after aging treatment Manufacturing Example 21 7.0 1.1 5.7 Manufacturing Example 22 5.7 1.6 4.5 Manufacturing Example 23 5.4 2.5 4.2

[0195] <Experiment Example 7>

[0196] To examine optimal fermentation conditions, tests were conducted at two fermentation temperatures: 11°C and 13°C. Alcoholic beverages were prepared using the same method as in Preparation Example 21 (Preparation Example 24), except that fermentation was performed at 11°C instead of 13°C, and this was compared with Preparation Example 21.

[0198] As a result of examining key marketing tasting opinions, it was concluded that Preparation Example 24, fermented at 13°C, had a superior flavor balance and richer aroma, resulting in a taste characteristic of wheat beer. In the sensory evaluation results from the laboratory panel, the intensity of carbonation was rated highly in the case of Preparation Example 21, which was fermented at a temperature of 11°C, but it was concluded that the strong carbonation actually diminished the smooth taste characteristic of wheat beer.

Claims

Claim 1 A hydrolysis product preparation step in which a mixture of proteolytic enzymes, calcium chloride, and calcium sulfate is added to wheat malt, black barley malt, and ground wheat, and a proteolytic reaction is performed at 48 to 53°C; a saccharification step in which the temperature of the hydrolysis product is increased to produce a saccharified product; a filtration step in which the saccharified product is filtered to produce a filtrate; a boiling step in which sugar is added to the filtrate and heated to produce wort; and a fermentation step in which yeast is added to the wort to ferment it. A method for manufacturing other alcoholic beverages comprising the step of adding a flavoring agent including benzaldehyde, linalool, triethyl citrate, trans-2-hexanal, and triacetin to a fermented product after a fermentation step, wherein the content of ground wheat among the starchy raw materials is greater than 0 wt% and less than 20 wt%, the sum of wheat malt and barley black malt is greater than 0 wt% and less than 10 wt%, and the 4-vinyl guaiacol content of the other alcoholic beverage is greater than 0 ppm and less than 2 ppm. Claim 2 A method for manufacturing other alcoholic beverages according to claim 1, characterized in that the content of wheat malt among the starchy raw materials is greater than 0 weight% and less than 10 weight%. Claim 3 A method for manufacturing other alcoholic beverages according to claim 1, characterized in that the content of barley black malt among the starchy raw materials is greater than 2.98% by weight and less than 4.47% by weight. Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 delete Claim 8 delete Claim 9 A method for manufacturing other alcoholic beverages according to claim 1, characterized in that the gluten content of the other alcoholic beverage is greater than 0 ppm and less than 90 ppm. Claim 10 delete Claim 11 delete