BG2728U1 - Beer ingredient composition - Google Patents

Abstract

The utility model relates to beer composition which finds application in the brewing industry. The advantages of the utility model are the use of new raw material with the following ingredients for the beer - spelt, which raw material is characterized with a number of agricultural and health benefits compared to modern wheat varieties. For the preparation of 9-12% wort, the composition includes light barley malt in an amount of 10 to 11,6 wt. %; spelt in an amount of from 3,4 to 10,2 wt. %; hops alpha-bitter acids in an amount of 0,0065 to 0,0125 wt. %; active low-fermenting beer yeast Saccharomyces cerevisiae in an amount of 0,08 to 0,12 wt. %, providing 22-28 x 106 CFU / ml and water to 100%. The preparated 9-12% beer by use of spelt, and in particular unmalted and malted spelt, is characterized by an average degree of fermentation, moderate harmonic bitterness with pure light aftertaste of walnuts and differs in significant extent according to aromatic-taste characteristics of top-fermented wheat beer due to the use of lower fermenting yeast. 8 claims

Description

The utility model relates to beer composition using spelled wheat, as a high-nutritious type of wheat beer that is used to enrich the brewery variety in the country and is used in the brewing industry.

BACKGROUND OF THE INVENTION

Einkorn is an ancient grain that is the forerunner of bread wheat. Cultured single-grain spruce (Triticum monococcum L.) refers to coarse-grained small-grained, hard-to-cover wheat which is difficult to separate. It is one of the earliest cultivated forms of wheat. Its cultivation gradually decreased at the expense of other cereals. (Harlan, 1981; Perrino and Hammer, 1982). Spruce is a durable plant. It is almost a wild species that can survive and grow even on very poor soils where growing modern wheat is unthinkable. Its genome (that is, the type and arrangement of genes in its cells) has remained unchanged for centuries. It is well known that modern wheat is easily grown and yields high as a result of years of variety selection. Unfortunately, this process is also associated with the loss of some of the beneficial qualities of the food. This is why spelled is so valuable - the nutritional qualities of its grains have remained unchanged for centuries.

According to 2012 figures, the area occupied by spruce amounts to 10,000 da. Spruce is already grown in many parts of the country. Spruce is a resilient crop, resilient to climate change and thriving on poor soils, making it attractive to many areas.

Spruce is an alternative for farmers who can incorporate another crop into their crop rotation, which would guarantee them a stable yield in the face of harsh climate change. Due to its advantages, spruce is not only an extremely valuable plant, as a healthy product of high biological value, but its cultivation excludes the use of plant protection products (herbicides, insecticides, fungicides, acaricides, rodents, etc.) and mineral fertilizers. These facts make production at extremely low cost and give the crop an edge over others in the sustainable farming system.

Spelled has antioxidant properties, stimulates metabolism, promotes the removal of poisons from the body and activates renal activity, improves digestion and blood circulation and has vasodilator properties, unlike other wheat, has alkaline action, easily digestible, promotes intellectual activity.

Due to the increased interest in functional foods, spruce can continue to play an important role in human nutrition, especially in the development of new or special foods and high-quality beverages. According to Hidalgo et al. (2014), spruce has the following advantages over modern wheat:

- may be non-toxic to people who have gluten intolerance;

- there are 14 chromosomes, while modern wheat has 42, which is more favorable to the digestive system of the body;

- Contains 3 to 4 times more beta-carotene than wheat. Beta-carotene increases immunity, helps prevent cancer and heart disease;

- contains twice as much Vitamin A as modern wheat, which has a positive effect on reproductive organs, eye health and protects against some cancers;

- Contains 3 to 4 times more lutein than modern wheat, serves for the prevention of macular degeneration and cataracts of the eyes;

- contains 4-5 times more riboflavin than modern wheat, which is used by the body to generate energy and is an antioxidant that slows down aging;

- Eyebrow flakes can protect the grain from chemical contamination and insects, making it suitable for organic farming.

A known composition of beer with reduced gluten content and production method (from Czech patent 303804/2013) - it uses from 50 to 100% barley malt, which contains gluten and is based on reducing its content in the finished product by protein precipitation with tannins and / or hydrolysis with proteolytic enzymes and / or replacement of barley malt up to 50% with buckwheat malt and / or starch syrups.

A "Low Gluten Beer Composition" (utility model BG 2366 U1) known to use spelled and fermenting yeast is known, but it is an unfiltered product with a low gluten content and is mainly targeted at consumers with gluten enteropathy.

The task of the utility model is to develop a composition of beer based on the revival of an ancient variety of wheat - spelled. Einkorn is a very old grain with proven properties, but with less yield. In addition, the utility model aims to contribute to improving the health status of the population due to its rich mineral composition, high antioxidant activity and its applicability in organic farming as a factor for healthy lifestyles (obesity, overcoming inability to accept some substances from persons in need of a special diet, the consumption of organic products). As a cereal crop that can be grown very easily in very unfavorable conditions and at very low production costs, the revival of spruce will create conditions for the development of economically underdeveloped and remote areas where conventional varieties would not survive or not to be productive. Several studies have shown that the variety that grows in Bulgaria has exceptional qualities and the potential of the variety is greatly underestimated. In this way, the range of beers consumed by beer lovers will be expanded and expanded.

The increased interest in old wheat (spelled, emery, spelled) comes from the knowledge of their composition and the possibility of being an alternative to a balanced human diet.

The technical nature of the utility model

In accordance with the stated task, a composition of beer is proposed, characterized in that for the preparation of 9-12% beer must, the composition includes:

- light barley malt in an amount of 10 to 11.6% by weight %;

- spelled in an amount of 3.4 to 10.2 wt. %;

- hop alpha-bitter acids in an amount of from 0.0065 to 0.0125 wt. %;

- active lower-fermenting yeast di Saccharomyces cerevisiae in an amount of 0.08 to 0.12 wt. %, Providing a 22-28 x 10 ^b Cl. / T1;

- water up to 100%.

In one first major embodiment of the composition of the beer, the spout is a non-malty spelled in the amount of 3.4 to 6.6 wt. %. The composition further includes a complex enzyme preparation with alpha-amylase, protease and betaglucanase activity in an amount of from 0.003 to 0.006 wt. %.

According to this variant of a beer composition containing a non-malted spout, the preferred weight values of the components of the beer composition are: light barley malt in an amount of 11.2 to 11.6 wt. %, unmalted spout in an amount of 3.4 to 3.8 wt. %, hop alpha - bitter acids in an amount of 0.0070 to 0.0090 wt. %, a complex enzyme preparation with alpha - amylase, protease and beta - glucanase activity in an amount of 0.003 wt. %, active lower-fermenting yeast Saccharomyces cerevisiae in an amount of 0.08-0.09 wt. %, which provide 22-25 x 10 ⁶ cells / t1. As a result of the abovementioned quantitative values, the chilled wort obtained is 9%.

In addition, to obtain a cooled 10% wort based on unmalted spruce according to the first main embodiment of the composition, it comprises the following specific weight values of the components, expressed in weight%: light barley malt in an amount of 11.3 to 11, 6 wt. %; unmelted spice in an amount of 6.0 to 6.6 wt. %, hop alpha-bitter acids in an amount of 0.0080 to 0.0100 wt. %, a complex enzyme preparation with alpha-amylase, protease and beta-glucanase activity in an amount of 0.006 wt. %, and the active lower-fermenting yeast Saccharomyces cerevisiae are in the amount of 0.08 to 0.09 wt. %, Which provide 22-25 x 10 ^b Cl. / Ml.

In another basic and preferred embodiment of the composition according to the utility model, the spout is a malted spike in an amount of 7.2 to 10.2 wt. %. According to this embodiment, for the preparation of chilled 11% wort, the composition comprises the following specific components, expressed in weight%: light barley malt in an amount of 11.0 to 11.6 wt. %, malted in the amount of 7.2 to 7.8 wt. %, hop alpha-bitter acids in an amount of 0.0080 to 0.0100 wt. % and active lower fermenting yeast Saccharomyces cerevisiae in an amount of 0.09 to 0.1 wt. %, Which provide 25-28 x 10 ^b Cl. / Ml.

In another preferred embodiment, using malted spruce according to the utility model and to obtain a cooled 12% wort, the composition comprises the following components, the weight composition of which is expressed in weight% as follows: light barley malt in an amount of 10.0 to 10 , 6 wt. %, malted in the amount of 9.6 to 10.2 wt. %, hop alpha-bitter acids in an amount of 0.0100 to 0.0120 wt. % and active lower fermenting yeast Saccharomyces cerevisiae in an amount of 0.09 to 0.1 wt. %, which provide 25-28 x 10 ⁶ cells / ml.

The active lower-fermenting yeast Saccharomyces cerevisiae in any of the embodiments is preferred

Table 1 of the special strain W-34/70, especially preferred are dry, lyophilized yeast.

The resulting 9-12% beer using spelled, and in particular non-malted and malted spelled, is characterized by a moderate degree of fermentation, moderate harmonic bitterness, with a pure slightly nutty taste, and differs significantly in aromatic flavors. characterization of the upper fermented wheat beers due to the use of the lower fermented yeast. The advantages of the utility model are the use of a new raw material for the production of beer - spelled, in particular non-malted 15 and malted spelled, which has a number of agrotechnical and health benefits over modern wheat varieties. For example, Table 1 shows an analysis of a sample of Li20 Mets malt, certifying its useful properties and indicators: high extract content and sufficiently soluble nitrogen required for the fermentation process.

Analysis of spelled malt

Indicators Sample Moisture,% 4.3 Sugar time, min. 40 Fine meal,% abs. 81,9 Extract difference,% 4.2 Color, is Sun. 4.5 Viscosity, 8.6% lpm, mPa.s 2.42 Soluble nitrogen, mg / 100 ml 72.6 Soluble nitrogen, mg / 100 g 642 Total protein,% abs 13,8 Kolbach number,% 26.5

Examples of implementation of the utility model

The utility model is illustrated by the following exemplary embodiments, but is by no means limited to:

Example 1.

114 kg of light barley malt, 36 kg of unmalted spelled, 600 kg of water, 0.03 Kg complex enzyme preparation with alpha-amylase, protease and beta-glucanase activity (eg Ceremix preparation) are used to produce 1000 dm ³ cooled 9% beer must. PlusMG) and 0,070 kg of hop alpha-bitter acids (which are delayed by, for example, bitter hops or hop granules with 14,0% alpha-bitter acids 0,350 kg and aromatic hops or hop granules with 5,2% alpha-bitter acids 0,404 kg), as the method of production of the must must be infused. The chilled wort is fermented with 0.8 kg of dry, lyophilized active lower fermenting yeast Saccharomyces cerevisiae from special strain W-34/70 (marketed as a finished product by Fermentis under the name Saflager W-34/70), which provide 22 x 10 ⁶ ppm / l1, ferment at 10-12 ° C to reach a difference between apparent and final fermentation rates of 8-10%, transfer for maturation and mature for 4 days at 4 ° C and 17 days at 0 -2 ° C, after which it is filtered, stabilized and packaged in bottles or barrels according to conventional technology.

Example 2.

116 kg of light barley malt, 63 kg of unmalted spelled, 720 kg of water, 0.06 kg of complex enzyme preparation with alpha-amylase, protease and beta-glucanase activity (eg Ceremix preparation) are used to produce 1000 dm ³ cooled 10% must. PlusMG) and 0,080 kg of hop alpha-bitter acids (obtained, for example, from bitter hops or hop granules with 16,2% alpha-bitter acids 0,346 kg and aromatic hops or hop granules with 6,0% alpha-bitter acids 0,400 kg), as the method for the production of beer must is single batch decoction. The cooled must must be fermented with 0.9 kg of dry, lyophilized active lower fermenting yeast Saccharomyces cerevisiae from special strain W-34/70 (commercially available from Fermentis under the name Saflager W-34/70), which provide 25 x 10 ⁶ cells / ml, ferment at 10-12 ° C to reach a difference between apparent and final fermentation rates of 8-10%, transfer for maturation and mature for 4 days at 4 ° C and 17 days at 0 -2 ° C, after which it is filtered, stabilized and packaged in bottles or barrels according to conventional technology.

Example 3.

For the production of 1000 dm ³ cooled 11% wort using 113 kg light barley malt, 75 kg of malt, 750 kg of water, spelled and 0,100 kg of hop alpha-bitter acids (which are supplied for example by the bitter variety hops or hop pellets with 12,0% alpha-bitter acids 0,583 kg and aromatic hops or hops granulate with 4,5% alpha-bitter acids 0,667 kg), the method of brewing must be infusion. The cooled must must be fermented with 0.9 kg of dry, lyophilized active lower fermenting yeast Saccharomyces cerevisiae from special strain W-34/70 (commercially available from Fermentis under the name Saflager W-34/70), which provide 25 x 10 ^b Cl. / ml, fermented at 10-12 ° C until the difference between the apparent and final fermentation level of 8-10%, transferred to aging and aged 4 days at 4 ° C and 17 days at 0 -2 ° C, after which it is filtered, stabilized and packaged in bottles or barrels according to conventional technology.

Example 4.

100 kg of light barley malt, 100 kg of malted malts, 800 kg of water and 0,120 kg of hop alpha-bitter acids (supplied from, for example, bitter hops or hop granules with 11 kg) are used to produce 1000 dm ³ cooled 12% must. , 0% alpha-bitter acids 0,763 kg and aromatic hops or hops granules with 3,9% alpha-bitter acids 0,923 kg), as the method for the production of wort. The cooled must must be fermented with 1,0 kg of dry, lyophilized active lower fermenting yeast Saccharomyces cerevisiae from special strain W-34/70 (commercially available from Fermentis under the name Saflager W-34/70), which provide 28 x 10 ⁶ cells / ml, ferment at 1012 ° C to reach a difference between apparent and final fermentation rates of 8-10%, transfer for maturation and mature for 4 days at 4 ° C and 17 days at 0-2 ° C, after which it is filtered, stabilized and packaged in bottles or casks according to conventional technology. Table 2 shows the physicochemical performance of the finished beer according to this exemplary embodiment.

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Table 2

Physico-chemical indicators of finished beer 50:50 (50% barley malt and 50% malt malt)

Indicators Sample Initial extract,% 11,72 Phantom extract,% 2.67 Really. extract,% 4.39 Alcohol, wt. % 3.78 Alcohol,% by volume 4.83 PPS,% 77,22 GFS,% 62.54 PH 4,56 Color, EMU 8.0 Bitterness, GE 21.0 Polyphenols, mg / l 150.1 Anthocyanogens, mg / l 65,0 Flavonoids, mg / l 38,7 Beta-glucan, mg / l 60.8 (ΝΗ ₄ ) ₂ 5Ο4 turbidity, ml / 100 ml 8.0 Antioxidant activity Inhibition,% 11.9 Eq. at vit.C, mmol / l 1085,5

The composition according to the utility model is used to obtain the final product as follows:

Mesh Infusion Method - Examples and 3

To obtain 1000 dm ^{3 of} cooled wort in the mixing vessel of the brewery, the milled raw materials are mixed with four times as much water (1: 4) at 45 ° C. Add the enzyme preparation, if any (example 1), and pause for 20 min. The temperature was then raised and proteolytic and amylolytic paused for 30 min at 50 ° C and 63 ° C respectively. The batch was heated to 72 ° C and paused for complete saccharification. The last pause was 10 min at 76 ° C. The mass is filtered and then rinsed several times, adding the required amount of water to the rinse to produce 1000 dm ^{3 of} finished beer, and the resulting beer must is boiled for 3 minutes, boiling for 90 minutes. Hops alpha-bitter acids are imported as hops or granules of bitter and aromatic hops. Hops or granulation of a bitter variety of hops was added 10 min after the "start of boiling in an amount of 70% of ⁴⁰ A alpha-bitter acids, and hops or granulation of the aromatic variety of hops was added 10 min before the end of boiling in an amount of 30% of the alpha - bitter acids. After cooling to 10-12 ° C, the wort is fermented with 45 yeast. Fermentation is monitored daily until a difference between apparent and final fermentation level of 8-10% is reached, cooled and transferred for maturation. It is performed in two steps (4 days at 4 ° C and 17 days at 0-2 ° C) for saturation with CO 2. This is followed by filtering, stabilizing, and packing beer into bottles or barrels using conventional technology.

2728 W

Decoction mashup method - Examples 2 and 4

To obtain 1000 dm ^{3 of} cooled wort in the mixing vessel of the brewery, the milled raw materials are mixed with four times the amount of water (1: 4) at 45 ° C. Immediately,% of the total mass is taken and transferred to the sugar container. The batch was heated at 52 ° C and paused for 10 min. Subsequent heating to 64 ° C, a pause of 15 min and 72 ° C, and a pause of 15 min. The batch was then heated to 100 ° C and refluxed for 20 min. During this time, the enzyme preparation was added to the remaining mass in the mixing vessel and paused for 30 min. The mass is then heated to 50 ° C and paused for 30 min, heated to 56 ° C, and after a 30-minute pause the cooked batch of the saccharine vessel returns, bringing the total mass temperature to 67 ° C. At this temperature, it pauses for 20 minutes, warms to 72 ° C, and pauses for complete saccharification. The last pause was 10 min at 76 ° C. The mass is filtered and then rinsed several times, adding the required amount of water to the rinse to produce 1000 dm ^{3 of} finished beer and the resulting must must be boiled, boiling for 90 minutes. Hops alpha - bitter acids are imported as hops or granules of bitter and aromatic hops. The bitter hops or granules of hops are added 10 minutes after the start of boiling in the amount of 70% of the alpha-bitter acids, and the hops or granules of the aromatic hops are added 10 minutes before the end of boiling in the amount of 30% of the alpha-bitter acids . After cooling to 10-12 ° C, the must must be fermented with yeast. Fermentation is monitored daily until a difference between apparent and final fermentation level of 8-10% is reached, cooled and transferred for maturation. It is carried out in two stages (4 days at 4 ° C and 17 days at 0-2 ° C) for CO ₂ saturation. This is followed by filtering, stabilizing, and packing beer into bottles or barrels using conventional technology.

Application of utility model

The utility model is used in beer production in the brewing industry.

Claims

Claims (8)

1. Beer composition, characterized in that for the production of 9-12% beer must, the composition comprises: - light barley malt in an amount of 10 to 11.6% by weight %; - spelled in an amount of 3.4 to 10.2 wt. %; - hop alpha - bitter acids in an amount of 0.0065 to 0.0125 wt. %; - active lower-fermenting yeast Saccharomyces cerevisiae in an amount of 0.08 to 0.12 wt. % providing 22-28 x 10 ⁶ cells / ml] - water up to 100%. A beer composition according to claim 1, characterized in that the spout is a non-malty spelled in an amount of 3.4 to 6.6 wt. and the composition further comprises a complex enzyme preparation with alpha-amylase, protease and beta-glucanase activity in an amount of from 0.003 to 0.006 wt. %. Beer composition according to claims 1 and 2, characterized in that the light barley malt is in an amount of from 11.2 to 11.6 wt. %, the unmalted spice is in the amount of 3.4 to 3.8 wt. %, hop alpha-bitter acids are in an amount of 0.0070 to 0.0090 wt. %, the complex enzyme preparation with alpha-amylase, protease and beta-glucanase activity is in the amount of 0.003 wt. %, and the active lower-fermenting yeast Saccharomyces cerevisiae are in the amount of 0.08-0.09 wt. %. Beer composition according to claims 1 and 2, characterized in that the light barley malt is in an amount of from 11.3 to 11.6 wt. %, the unmalted spice is in the amount of 6.0 to 6.6 wt. %, hop alpha-bitter acids are in an amount of 0.0080 to 0.0100 wt. %, the complex enzyme preparation with alpha-amylase, protease and beta-glucanase activity is in the amount of 0.006 wt. %, and the active lower-fermenting yeast Saccharomyces cerevisiae are in the amount of 0.08 to 0.09 wt. %. A beer composition according to claim 1, characterized in that the spelled is malted spelled in an amount of 7.2 to 10.2 wt. %. Beer composition according to claims 1 and 5, characterized in that the light barley malt is in an amount of from 11.0 to 11.6 wt. %, malted spice is in the amount of 7.2 to 7.8 wt. %, hop alpha-bitter acids 2728 Ul are in an amount of 0.0080 to 0.0100 wt. %, and the active lower-fermenting yeast Saccharomyces cerevisiae are in the amount of 0.09 to 0.1 wt. %. A beer composition according to claims 1 and 5, characterized in that the light barley malt is in an amount of from 10.0 to 10.6 wt. % malted spice is in the amount of 9.6 to 10.2 wt. %, hop alpha-bitter acids are in an amount of 0.0100 to 0.0120 wt. %, and the active lower-fermenting yeast Saccharomyces cerevisiae are in the amount of 0.09 to 0.1 wt. %. Beer composition according to any one of the preceding claims, characterized in that the active lower-fermenting yeast Saccharomyces cerevisiae is from a special strain W-34/70, preferably dry, freeze-dried yeast.