BG2815U1 - Mead composition - Google Patents

Abstract

The composition of mead finds application in the beverage industry. The advantages of the composition of mead are the use of a natural source of mineral salts, acids and vitamins - malt wort, hops for waxing the wort, which reduces the negative effect of honey combing, a special alcohol-based yeast strain for accelerated fermentation and an end product with a balanced flavour profile. For obtaining 17-23% honey must the composition includes: bee honey in the amount of 15.5 to 21.8 wt. %; hop alpha-bitter acids in the amount of 0.0050 to 0.0060 wt. %; malted wort with an extract content of 13-17% in the amount of 0.06-0.08 wt. %; active dry yeast Saccharomyces cerevisiae (bayanus), alcohol-tolerant in the amount of 0.025 to 0.040 wt. % providing 23-28 x 106 kcal / ml; and water. Additionally, the composition may also include fruit in the amount of 2.8 to 3.2 wt. %.

Description

The utility model relates to the composition of a beverage (honey), using bee honey as a raw material with nutritional and health properties, which enriches the beverage leaf variety and is used in the beverage industry.

BACKGROUND OF THE INVENTION

Mead is probably the oldest fermented beverage in the world, although in Bulgaria it is difficult to find it as offered by traders. Bee honey fermentation can be used to produce various types of mead, sherry, sparkling wines and fruit-honey wines. They may have different taste and aroma due to the colored source of honey and the fermentation additives and yeasts used (Gupta and Sharma, 2009).

Honey is mainly made from honey by adding a variety of other raw materials such as herbs, apple juice, grape juice, mulberry fruit, vinegar and spices. The production of alcoholic beverages depends on a number of factors such as: raw materials, microorganisms used, additives, fermentation process, aging, etc. The alcohol content of mead varies between 7 and 22%. Depending on the ratio of copper: water and the moment at which the fermentation ceases, the type of honey produced depends. It can be light, like traditional grape wines, or sweet and heavy as dessert wine. If the fermentation proceeds further into the bottles, then carbonated mead is obtained (Faul, 1991).

People are often confused about mead: Is it wine or beer? It has historically occupied an intermediate position. While the main ingredients are honey and water, the main recipe is enriched with various other ingredients, many of which are common to wine and beer, such as fruits, hops and barley. In addition, some production methods use boiling - a process closer to brewing beer than to wine production. In fact, mead blurs the boundaries between wine and beer and is difficult to classify in one area or another. The production of mead precedes the production of wine and beer in most ancient cultures.

The main feature of honey is fermentation, namely its duration, in view of its completeness. The course of fermentation depends to some extent on the type of honey. However, the selection of a yeast strain, agitation during fermentation, the addition of nutrients to the yeast and pH control can all greatly increase the speed of fermentation. There is a contradiction here. From the point of view of the economics of production, it is necessary to ferment as quickly as possible. On the other hand, long and continuous fermentation leads to enrichment of the aroma and taste of the mead with yeast autolysis products, just like in the production of champagne wines. Some authors find the notes of yeast autolysate to deteriorate taste and aroma. The most significant, separate factor that effectively influences the course of fermentation is the viability and physiological state of the yeast. They can be aided by appropriate nutrition and energy sources and by pH control during fermentation (McConell et al., 2010).

The shortage of nutritional and bioactive additives during the normal fermentation of honey must is compensated by the addition of mineral salts and acids: ammonium sulfate, potassium phosphate, magnesium chloride, citric acid, sodium citrate and vitamins, biotin, pyridoxy and pyridoxine pantothenate, thiamine and others (Gupta and Shanna, 2009).

Traditional mead matures are very long - from a few months to several (eg seven) years. Probably the extremely high amount of residual sugars and the long process of fermentation and maturation of the mead are the reason for the insufficient development of its industrial production. There are thousands of wineries in the world, hundreds are in the US and more than a hundred are in New York. The American Meat Producers Association includes about twenty enterprises for its production. There are probably about forty companies that produce it worldwide. It is therefore very difficult to find and purchase this beverage (Kime et al., 2005).

Bulgaria has a long tradition in the production of honey and bee products, which is a prerequisite for the diverse and rich melliferous vegetation on the Balkan Peninsula, which creates excellent conditions for beekeeping. Appropriate natural, climatic and environmental conditions also contribute to the gradual increase in the yield of these products over the years. Beekeeping is an alternative employment for the underprivileged rural population, providing additional income. In 2015, 11388 t of honey was produced in Bulgaria. Most of the honey produced in the country is exported abroad. For example, in the period 2000-2005, between 52% and 100% of the honey produced in the respective year was sold on the international markets. About 1000-1500 tonnes are sold on the domestic market. About as much is being sold through informal channels. In exporting honey from Bulgaria to the European Union, the country is competing not only with world producers such as China, USA, Argentina, Mexico, but also with a number of its Balkan neighbors. Our country can only succeed in the EU honey market if it increases the share of sales of high value-added and branded products. One of the most attractive high value-added products is mead or so-called. honey from honey.

The known "Method of preparation of honey drink" (by US patent 1038307 A). It refers to the processing of honey in such a way as to produce a high-nutrition and a pleasant drink to be consumed as an additive in the absorption of other foods. It aims to provide an extremely simple and inexpensive process for alcoholic beverage fermentation at a certain temperature.

The "Beverage made from honey and its preparation method" (U.S. Patent 3100706 A) is known. It refers to an alcoholic beverage made from honey and a method for its preparation by fermentation with yeast at a certain temperature. The yeast is maintained in suspension by stirring at a very low rate (non-energy) of the fermentation mixture (honey with water and nutrients for the yeast), thus reducing the duration of fermentation, avoiding autolysis and hence unwanted taste and aroma. The mixture is then distilled to give an alcoholic beverage similar to whiskey or brandy.

The known "Method for the production of wine from honey" (US patent 3,598,607). The traditional method of producing mead has changed very little. The patent of Morse and Steinkraus (1971) is the first and most significant refinement of technology. By adding additional nutrients, the production of mead can be significantly accelerated. No other significant changes and improvements have been made. In their patent, Morse and Steinkraus write, "Wine made of honey is not very popular for consumption because of its tart and bitter taste and its low durability, which tends to be cloudy." It has long been known that the turbidity of honey is due to proteins derived from honey. These proteins can also cause slow fermentation.

The task of the utility model is to develop a composition of mead based on the revival of the ancient drink, but with a contemporary sound, using Bulgarian raw materials and research in this field. Another task of the utility model is to expand and enrich the range of drinks consumed by amateurs, since it is very difficult to find mead on the Bulgarian market. Also, the increased interest in old beverages and the revival of mead will create conditions for the development of economically underdeveloped and remote areas. In addition, the utility model also aims to contribute to improving the health status of the population due to honey, which is a nutritional and medicinal product. It, along with mead, can be considered to contribute to a healthy diet - with an effect on reducing appetite and weight loss, digestive diseases, brain diseases (epilepsy), as an excellent diuretic without a catastrophic effect on the kidney and and others

The technical nature of the utility model

In accordance with the stated task, a composition of mead is proposed, characterized in that for the preparation of 17-23% of honey must, the composition includes:

- honey from 15.5 to 21.8 wt. %;

- hop alpha-bitter acids in an amount of from 0.0050 to 0.0060 wt. %;

malt malt must with an extract content of 13-17% in an amount of 0.06-0.08 wt. %;

- active dry yeast Saccharomyces cerevisiae (bayanus), alcohol-tolerant, in an amount of 0.025 to 0.040 wt. % providing

23-28 x 10 ⁶ cells / ml; and water.

Water in the composition of the mead is a constant quantity and the utility model is not limited to its quantity due to the fact that the weight content, expressed as a percentage of the other components of the mead composition, is a function of the water, regardless of its quantity. Due to this fact, the amount of water can be any and the end result is achieved by the percentage of the remaining components in the composition after the addition of water, regardless of the amount per batch, which may be, for example, 20 dm ³ , 50 dm ³ , 100 dm ³ , 200 dm ³ , 500 dm ³ , 1000 dm ³ , etc., depending on the desired yield of the final amount of honey must.

The mead composition may further include fruits in an amount of 2.8 to 3.2 wt. %.

In a particularly preferred embodiment of the utility model and for the production of 17-23% of honey must, polyfloral honey is used, and malt beer must is sweet malt beer (which is unhilled malt must) with an extract content of 13-17%. In this embodiment, the composition may additionally also include fruits in an amount of 2.8 to 3.2 wt. %.

According to this variant for the composition of mead, the preferred weight values of its composition are: polyfloral copper from 15.5 to 16.6 wt. %, malt malt beer with an extract content of 13% in an amount of 0.073 to 0.079 wt. % and hop alpha-bitter acids in an amount of from 0.0050 to 0.0055 wt. %, active wine yeast Saccharomyces cerevisiae (bayanus) in the amount of 0.025-0.030 wt. % which provide 23-25 x 10 ⁶ cells / ml. As a result of these quantitative values, the obtained honey must has an extract content of 17%.

In another preferred embodiment of the composition according to the utility model, the mead represents 20% honey must for which 18.0 to 19.1 wt. % polyfloral honey, sweet malt beer must with an extract content of 15% in an amount of 0.068 to 0.074% by weight. % and hop alpha-bitter acids in an amount of from 0.0050 to 0.0055 wt. %, active wine yeast Saccharomyces cerevisiae (bayanus) in the amount of 0.030-0.035 wt. % that they provide

24-26 x 10 ⁶ cells / ml.

In another preferred embodiment, to obtain 23% cooled honey must, the composition comprises from 20.9 to 21.8 wt. % polyfloral honey, sweet malt beer must with an extract content of 17% in an amount of 0.072 to 0.077 wt. % and hop alpha-bitter acids in an amount of 0.0055 to 0.0060 wt. %, active wine yeast Saccharomyces cerevisiae (bayanus) in the amount of 0.035-0.040 wt. % that they provide

25-28 x 10 ⁶ cells / ml.

In another major and particularly preferred embodiment of the composition, the mead is 20% honey must in combination with fruit. In this embodiment, 18.0 to 19.1 wt. % polyfloral honey, sweet malt beer must with an extract content of 15% in an amount of 0.068 to 0.074% by weight. % and hop alpha-bitter acids in an amount of 0.0055 to 0.0060 wt. %, cut into cubes of apples and bananas in an amount of 2.8-3.2 wt. % and active wine yeast Saccharomyces cerevisiae (bayanus) in an amount of 0.030-0.035 wt. %, which provide 24-26 x 10 ⁶ cells / ml.

The active wine yeast Saccharomyces cerevisiae (bayanus) in each of the variants is preferably from a specific strain EU-1118, especially preferred to be dry, freeze-dried yeast, having the ability to ferment at low temperatures, have good flocculation ability and excellent alcohol tolerance.

The obtained 17-23% mead is characterized by a high fermentation degree, low in sugars, aroma of hops and a fresh, pungent taste.

The benefits of the utility model are the use of quality polyfloral honey, as well as a natural source of mineral salts, acids and vitamins - malt beer must, hops to hop the honey must, which reduces the negative effect of its brewing, special alcohol-tolerant yeast strain for accelerated fermentation and obtaining a product with a balanced aromatic profile and repeatedly shortening the process of maturing by stabilizing and filtering the beverage. For example, Table 1 shows the analysis of a sample of copper (polyflorin, from the region of Debelets, V. Turnovo), characterized by complex qualities. There is a pronounced therapeutic and prophylactic effect on the respiratory tract, gastrointestinal tract, gynecological diseases. In chronic rhinitis and sinusitis, it improves the immune system. Polyfloral (multicolor) honey is recommended for fatigue, for general strengthening of the human body, and also has anti-sclerotic action. Sucrose is not found in the honey used, indicating that it is a true natural product and the bees are not fed sugar.

Table 1 Analysis of copper

Indicators Polyfloral honey Water content, % 16,20 Dry substance, % 83,80 pH 4,17 Speed 5.9 Color, mm Pfund 25 Free acidity, meq / kg 34 Electrical conductivity, mS / cm 0.57 Reducing sugars,% 3.85 Sucrose,% - Fructose,% 2.08 Glucose,% 1.77 Fructose to glucose ratio 1,2 Total sugars,% 3.85 Diastase Activity, Ed Shade 21.57

Examples of implementation of the utility model

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

Example 1.

For the production of 17% cooled copper must in a mixing tank, 210 kg of polyfloral copper was dissolved in 1000 dm ³ boiling drinking water. Add 100 dm ³ 13% sweet malt beer must and 0.054 kg of hop alpha-bitter acids (obtained from, for example, bitter hops or hop granules with 10.0% alpha-bitter acids 0.380 kg and aromatic hops or hop granules with 5.2% alpha-bitter acids (0.310 kg) and boiled for 60 min. After cooking, the honey must be cooled for 40 minutes and acidified with 0.250 kg of dry, lyophilized active wine yeast.

Saccharomyces cerevisiae (bayanus) from a special strain EU-1118 (available as a finished product on the market by the company under the name Lallemand Lalvin EC-1118) that provide 23 x 10 ^b Cl. / Ml. The main fermentation takes 10 days at 14 ° C to reach a difference between the apparent and the final fermentation level of 8-10%. The young mead is aged for 30 days at 2-4 ° C, after which it is filtered, stabilized and packaged in bottles or kegs according to conventional technology.

Example 2.

For the production of 20% cooled honey must in a mixing tank, 250 kg of polyfloral copper is dissolved in 1000 dm ³ boiling drinking water. Add 100 dm ³ 15% sweet malt beer must and 0.056 kg of hop alpha-bitter acids (for example, obtained from bitter hops or hop granules with 12.0% alpha-bitter acids 0.325 kg and aromatic hops or hop granules with 3.9% alpha-bitter acids (0.430 kg) and boiled for 60 min. After cooking, the honey must be cooled for 40 minutes and fermented with 0,300 kg of dry, lyophilized active yeast Saccharomyces cerevisiae (bayanus) from a special strain EU-1118 (commercially available from Lallemand under the name Lalvin EU-1118 ) that provide 25 x 10 ⁶ cells / w1. The main fermentation takes 10 days at 15 ° C to reach a difference between the apparent and the final fermentation level of 8-10%. The young mead matures for 40 days at 2-4 ° C, after which it is filtered, stabilized and packaged in bottles or kegs according to conventional technology.

Example 3.

For the production of 23% cooled honey must in a mixing tank, 300 kg of polyfloral copper is dissolved in 1000 dm ³ boiling drinking water. Add 100 dm ³ 17% sweet malt beer must and 0.060 kg of hop alpha-bitter acids (supplied, for example, from bitter hops or hop granules with 16.0% alpha-bitter acids 0.265 kg and aromatic hops or hop granules with 4.2% alpha-bitter acids (0.430 kg) and boiled for 60 min. After cooking, the honey must be cooled for 40 minutes and acidified with 0,350 kg of dried, freeze-dried active yeast Saccharomyces cerevisiae (bayanus) from a special strain EU-1118 (commercially available from Lallemand under the name Lalvin EU-1118 ) that provide 28 x 10 ⁶ cells / ml. The main fermentation takes place around the clock at 16 ° C until a difference between the apparent and the final fermentation level of 8-10% is reached. The young mead matures for 50 days at 2-4 ° C, after which it is filtered, stabilized and packaged in bottles or kegs using conventional technology.

Example 4.

For the production of 20% cooled honey must in a mixing tank, 250 kg of polyfloral copper is dissolved in 1000 dm ^{3 of} boiling drinking water. Add 100 dm ³ 15% sweet malt beer must and 0.056 kg of hop alpha-bitter acids (for example, obtained from bitter hops or hop granules with 12.0% alpha-bitter acids 0.325 kg and aromatic hops or hop granules with 3.9% alpha-bitter acids (0.430 kg) and boiled for 50 min. Add finely chopped apples and bananas in an amount of 30 kg / 1000 dm ³ and boil for another 10 minutes. After cooking, the honey must be cooled for 40 minutes and fermented with 0,300 kg of dry, lyophilized active yeast Saccharomyces cerevisiae (bayanus) from a special strain EU-1118 (marketed as a finished product by Lallemand under the name Lalvin EC-1118 ) that provide 25 x 10 ⁶ cells / ml. The main fermentation takes 10 days at 15 ° C to reach a difference between the apparent and the final fermentation level of 8-10%. After separation of the fruits, the young mead is aged for 40 days at 2-4 ° C, after which it is filtered, stabilized and packaged in bottles or kegs according to conventional technology. Table 2 shows the physico-chemical parameters of the finished mead according to this exemplary embodiment.

2815 Ul

Table 2

Physico-chemical characteristics of the finished beverage

Indicators With beer must, apple and banana Initial extract,% 18,45 Phantom extract,% 1.95 Actual extract,% 5.14 Alcohol,% by weight 7.12 Alcohol,% by volume 9.07 Ghostly farms. degree,% 89.43 A real farm. degree,% 72.14 pH 3.63 Color, EMU 3.5 Bitterness, GE 12,4 Polyphenols, mg / l 150.3 Reducing sugars,% inv. sugar 2.62 Sucrose,% - Fructose,% 1.81 Glucose,% 0.81 Total sugars,% 2.62 Antioxidant activity, Eq. Vit. With mmol / l 686,9

Mead has the following exemplary physicochemical parameters: apparent fermentation rate of about 89.0%, alcohol content of about 9.0% by volume, pH of 3.63, color 3.5 units of EMU, bitterness of 12.4 units of EMU, low content of sugars. It has a pure hop or hop aroma and a harmonious sweet-bitter taste.

Application of utility model

The utility model is used in the production of mead in the drinking industry.

Claims (9)

Claims 1. Composition of mead, characterized in that for the production of 17-23% of honey must, the composition includes: - honey from 15.5 to 21.8 wt. %; - hop alpha-bitter acids in an amount of from 0.0050 to 0.0060 wt. %; malt malt must with an extract content of 13-17% in an amount of 0.06-0.08 wt. %; - active dry yeast Saccharomyces cerevisiae (bayanus), alcohol-tolerant, in the amount of 0,025 to 0,040% by weight; % providing ³⁰ 23-28 x 10 ⁶ cells / ml; - and water. 2. A mead composition according to claim 1, characterized in that for the preparation 35 to 17-23% honey must, the composition further includes fruits in an amount of 2.8 to 3.2 wt. %. 3. The composition of mead according to claim 1, wherein the honey is polyfloral honey and the malt beer must is sweet malt beer with an extract content of 13-17%. A mead composition according to claim 3, characterized in that for the preparation of 17-23% of honey must, the composition further 45 also includes fruits in an amount of 2.8 to 3.2 wt. %. A mead composition according to claim 3, characterized in that the polyfloral copper is in an amount of 15.5 to 16.6 wt. %; Sweet malt beer must have an extract content of 13% and in an amount of 0.073 to 0.079 wt. %; hop alpha-bitter acids are in the amount 7 2815 W from 0.0050 to 0.0055 wt. %; the active wine yeast Saccharomyces cerevisiae (bayanus) is in the amount of 0.025-0.030 wt. % which provide 23-25 x 10 ⁶ cells / ml. A mead composition according to claim 3, characterized in that the polyfloral copper is in an amount of 18.0 to 19.1 wt. %; sweet malt beer must has an extract content of 15% and in an amount of 0.068 to 0.074 wt. %; hop alpha-bitter acids are in the amount of 0.0050 to 0.0055 wt. %; the active wine yeast Saccharomyces cerevisiae (bayanus) is in the amount of 0.030-0.035 wt. %, which provide 24-26 x 10 ⁶ cells / ml. 7. A mead composition according to claim 3, wherein the polyfloral copper is in an amount of from 20.9 to 21.8 wt. %; sweet malt beer must has an extract content of 17% and in an amount of 0.072 to 0.077 wt. %; hop alpha-bitter acids are in the amount of 0.0055 to 0.0060 wt. %; the active wine yeast Saccharomyces cerevisiae (bayanus) is in the amount of 0.035-0.040 wt. %, which provide 25-28 x 10 ⁶ cells / ml. A mead composition according to claims 3 and 4, characterized in that the polyfloral copper is in an amount of 18.0 to 19.1 wt. %; sweet malt beer must has an extract content of 15% and in an amount of 0.068 to 0.074 wt. %; hop alpha-bitter acids are in the amount of 0.0055 to 0.0060 wt. %; the active wine yeast Saccharomyces cerevisiae (bayanus) is in the amount of 0.030-0.035 wt. %, which provide 24-26 x 10 ⁶ cells / t1. Saccharomyces cerevisiae (bayanus) are in the amount of 0.030-0.035 wt. %, Which provide 24-26 x 10 ^b Cl. / Ml .; and fruits 5 are apples and bananas in an amount of 2.8-3.2 wt. %. Mead composition according to any one of the preceding claims, characterized in that the active wine yeast Saccharomyces I q cerevisiae (bayanus) is preferably from a special strain EC-1118, especially preferably they are dry, lyophilized yeast.