BG67227B1 - Method for natural carbonation of beverages - Google Patents

Abstract

The present invention relates to a method for natural carbonation of beverages, which will find application in the food industry, and in particular in the production of beer, aerated sparkling wines and carbonated fruit drinks. The so developed natural beverage method includes the following operations: - loading with fermentation substrate; - adding water; - adding yeast; - fermentation of the resulting liquid mixture. The fermentation is carried out in a special vessel at an optimum temperature of 8 degrees С to 23 degrees С depending on the type of yeast. The fermentation process lasts for 4 - 7 days, accompanied by an increase in the pressure in the vessel. In addition, the method includes - collecting the carbon dioxide separated at fermentation in an expansion vessel located in the special vessel or in a separate expansion vessel; - cooling the fermented liquid mixture from 23 degrees С to 12 degrees С - 0 degrees С; - saturation of the fermented liquid mixture with the carbon dioxide separated during fermentation. The special vessel used in the method may be provided with a membrane expansion vessel or a separate expansion vessel.

Description

BACKGROUND OF THE INVENTION

Beer, also called beer, is the oldest and most consumed alcoholic beverage in the world and the third most popular beverage ever after water and tea. It is produced by boiling and fermentation of starch, obtained mainly from cereals, with the help of fermentation yeast. The beer is flavored with hops, which imparts bitterness and acts as a natural preservative. Other flavors can also be added through herbs and fruits.

The basis of the brewing method is the conversion of starch from the starting material into a sugar solution called wort, which in turn is converted into an alcoholic beverage by fermentation carried out by brewer's yeast.

The wort is placed in a fermentation apparatus, where brewer's yeast is added to it. In the fermentation process, the must turns into beer, which takes from a week to months, depending on the type of yeast and the strength of the beer. After fermentation, the yeast precipitates, leaving the beer clear. Sometimes fermentation takes place in two separate stages, primary and secondary. After most of the alcohol is formed during the primary fermentation, the beer is moved to a new container. where secondary fermentation takes place. This is done when the beer needs to be stored longer or a greater clarity is sought. The secondary fermentation of the beer is performed in other pressure apparatuses in order to saturate the beer with carbon dioxide, ie. its carbonization, at certain temperature and pressure. The beer is filtered, then bottled in glass or plastic bottles, aluminum cans and more.

Methods for aerating soft drinks are also known in the art, in which the process of saturating the beverage with carbon dioxide involves deaeration - reducing the amount of oxygen in the beverage, which is achieved by creating a vacuum in a closed vessel. Carbonization follows - spraying the water with carbon dioxide in a closed vessel, which is under pressure.

The known methods for aerating beverages are technologically complex and are carried out for a relatively long period of time.

Technical essence of the invention

It is an object of the invention to provide a method for the natural aeration of beverages which is technologically simple and does not further carbonize the beverage with carbon dioxide.

The problem was solved by creating a method for natural aeration of beverages, which includes operations:

- loading with fermentation substrate;

- adding water;

- addition of yeast;

- fermentation of the resulting liquid mixture.

BG 67227 Bl

According to the invention, the fermentation is carried out in a specialized vessel at an optimum temperature of 8 ° C to 23 ° C, depending on the type of yeast. The fermentation process lasts 4-7 days, accompanied by an increase in pressure in the vessel. In addition, the method includes

- collecting the carbon dioxide released during fermentation in an expansion volume located in a specialized vessel or in a separate expansion vessel;

- cooling of the fermented liquid mixture from 23 ° С to 12 ° С - 0 ° С;

- saturation of the fermented liquid mixture with the carbon dioxide released during fermentation.

In a preferred embodiment of the method, the specialized vessel is provided with an expansion volume with a membrane or with a separate expansion vessel.

Advantages of the created method are that it allows the primary and secondary fermentation, as well as the maturation and storage of the beverage until its consumption, to take place in the same vessel, which makes it technological. In addition, no additional carbonation is required, as it is obtained naturally, retaining all the specific flavors and aromas.

Examples of the invention

In the created method for natural aeration of beverages, the specialized vessel is loaded with a fermentation substrate, which can be ready-made or concentrated. When the substrate is concentrated, water is added to it. Yeast is added to the resulting liquid mixture. The yeast used can be for top or bottom fermentation. Depending on the yeast used, the corresponding optimal temperature regime for fermentation is set. If yeast is used for top fermentation, the optimum temperature is from 20 ° C to 23 ° C. In the above fermentation, after its completion, the yeast remains on the surface as foam. If yeast is used for bottom fermentation, the optimum temperature is from 8 ° C to 10 ° C. In this case, at the end of fermentation, the yeast settles to the bottom of the vessel. The fermentation process lasts 4-7 days, accompanied by an increase in vessel pressure from 0.3 bar to 3 bar. The carbon dioxide released during fermentation is collected in an expansion volume located in a specialized vessel or in a separate expansion vessel. The subsequent operation of the method is cooling the fermented liquid mixture from 23 ° C to 12 ° C - 0 ° C. As a result of cooling, the absorption capacity of the fermented liquid mixture to saturate it with carbon dioxide increases. The gases released during fermentation naturally aerate the beverage, and their excess fills the free volume of the expansion volume. The compressed gas in the expansion volume maintains pressure until the vessel is completely emptied.

The specialized vessel used in the method may be provided with an expansion volume with a membrane or with a separate expansion vessel.

Claims (2)

1. A method for the natural aeration of beverages, comprising the operations of: - loading with fermentation substrate; - adding water; - addition of yeast; - fermentation of the resulting liquid mixture, characterized in that the fermentation is carried out in a specialized vessel at an optimum temperature of 8 ° C to 23 ° C depending on the type of yeast, where the fermentation process lasts 4-7 days, accompanied by an increase in pressure in the vessel; wherein the method includes and - collecting the carbon dioxide released during fermentation in an expansion volume located in a specialized vessel or in a separate expansion vessel; - cooling of the fermented liquid mixture from 23 ° С to 12 ° С - 0 ° С; - saturation of the fermented liquid mixture with the carbon dioxide released during fermentation. Method for natural aeration of beverages according to claim 1, characterized in that the specialized vessel is provided with an expansion volume with a membrane or with a separate expansion vessel.