Production and commercialization of beer mixed with yeast-free liquor material and with various mixing ratios

• Main Author: CHO, KYU HO
• Format: Patent
• Language: English; Korean
• Published: 26.01.2022
• Subjects: BEER; BIOCHEMISTRY; BREWING OF BEER; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; SPIRITS; VINEGAR; WINE

The present invention relates to contents about producing and commercializing of mixed beer, wherein the mixed beer is produced by mixing yeast fungi-free alcohol (ingredients) with less than 50% of brewing ingredients. In accordance with a demand situation in which people want different mixed ingredients (alcohol) and mixing ratios thereof are different, alcohol (ingredient) mixed with beer can be mixed at various mixing ratios, and the mixing ratio thereof are varied from 1% of the corresponding mixed alcohol (ingredients):99% of beer to 50% of the corresponding alcohol (ingredients):50% of beer. The present invention relates to a method for mixing various types of yeast fungi-free alcohol (ingredients) with beer and the mixing ratio thereof, and is described as a recipe. The recipe describes the required mixed alcohol (ingredients) and the mixing ratio thereof. By means of the producing and commercializing of the present invention, it is possible to eliminate inconvenience in which until now, people who want to drink mixed alcohol of Korean gin and beer have to separately buy Korean gin and beer and mix and produce the mixed alcohol by themselves. Accordingly, it is possible to expect practical effect of convenience in that a consumer can buy beer made at the desired mixing ratio and made of desired alcohol (ingredient) such as Korean gin. 본 발명은 맥주를 만들되 주조 성분의 50% 이내에서 효모균이 없는 술(재료)를 혼합하여 혼합맥주를 제조해 제품화한다는 내용에 관한 것이다. 사람에 따라 좋아하는 혼합재료(술)와 그 혼합비율을 달리하는 수요 상황에 맞게 맥주에 혼합되는 술(재료)과 그 혼합비율은 해당 혼합 술(재료) 1% 대 맥주 99%에서부터 해당 술(재료) 50% 대 맥주 50%까지 다양하게 혼합할 수 있다. 본 발명은 맥주에 효모균이 없는 다양한 술(재료)이 혼합되는 방법 및 혼합비율에 대한 것으로 레시피로 서술된다. 레시피에는 필요한 혼합 술(재료)과 혼합하는 비율 등이 기재된다. 본 발명의 제조 및 제품화로 그동안 소맥 혼합주 등을 마시고자 했던 사람들이 두 제품을 구매하여 직접 혼합, 제조하여 마시던 불편을 없애고 원하는 소주 등의 술(재료)과 원하는 혼합비율로 만들어진 맥주를 구매해 마실 수 있는 편리성의 실용적 효과를 기대할 수 있다.