CH487244A - Process for the preparation of an alcoholic beverage based on malt - Google Patents

Description

new product according to the invention, with a slightly lower alcohol content, at a price not exceeding 15,010 more than the manufacturing price of one hundred and fifty casks of various malt liquors, which are currently available commonly traded in the US market.

The process according to the invention, for the preparation of an alcoholic beverage based on malt whose alcohol content is between 3.2% and 5% and whose indication on the Plato saccharometer is less than 0.6% , is characterized in that Fon - prepares a cooking burden from a mixture of cereals, malt and water, so as to solubilize the starch thereof; - prepares a main batch containing water and malt; - heats this main burden first to a temperature suitable for promoting the extraction of soluble proteins, then reheats it to a temperature between 52.50 C and 56.2°C; - withdraws from the main charge, towards the end of the heating and while maintaining it in the previous temperature range, a quantity of the liquid, rich in maltase, diastase and proteinases, which does not exceed 1% of the total volume of the product at brew; - then adds the cooking charge, which has been brought to its boiling temperature, to the main charge so as to saccharify and convert most of the starches and dextrins; - draws off the liquid wort from the mixture of the bundles, adds a considerable quantity of the liquid drawn off from the main bundle and boils for several hours with the addition of hops; - then cools the wort thus produced to a temperature close to 11.25° C. and adds, during cooling, at least half of the liquid withdrawn from the main batch, so as to cause the enzymes to react on the dextrins and] sugars, not fermentable or with difficulty; - converts a significant proportion of these into fermentable dextrose; - ferments the cooled wort, thus treated, for a period of 13 to 18 days, and adds during the fermentation a minor quantity of the liquid drawn from the main burden, so as to aid and accelerate the fermentation and to decompose] sugars which are difficult to ferment, so that, after complete fermentation, one obtains a product containing alcohols originating from both sucrose and dextrose, having an alcoholic content of at least 6% and a Plato index of less than 0.7 0/0; - intimately mixing said product with brewing water with RTI ID="0001.0275" WI="5" HE="4" LX="436" LY="2174"> pH has been adjusted to approximately 4.3, in a proportion ranging from 30% to 87% of this water with respect to the fermented must and adds, during this mixing, a minor quantity of a vegetable emulsifier.

In a particular implementation of the new improved process according to the invention, it appears advantageous to carry out the various following operations <I>Mixture</I> of a burden or must <I>of</I> I> cereals. - The grain is mixed like rice or refined oatmeal, plus a lesser amount of malt (preferably brewing malt, ground) with approximately 5720 liters of water (preferably hardened and acidified to a fordre pH of 5.3). For example, with this amount of water, an uses <B>1180</B> kg of refined oat groats as well as 540 kg of ground malt.

Preparing a cooking burden. - I heat the cereal mixture with water to a temperature of approximately 37.5^ C, and maintain it at this level for approximately 60 minutes. During this initial period of heating the cereal burden mixture, digestion and extraction of soluble proteins and enzymes, particularly the alpha-amylase component of diastases, occurs. After this 60 minute heating period, heat again for about 15 minutes to raise the temperature of the pack to about 62.5 C, for the alpha-amylase component to begin to act on the starch in the malt and groats. oats. The heating is prolonged for approximately 30 minutes to bring the temperature of the pack and the water to a point situated around 67.5° C., and preferably not exceeding 72.5° C. This constitutes the optimum temperature range. for the conversion of starch by the action of the enzymes present, mainly the alpha-amylase component of the diastases, which liquefy the starch. Then, during a new heating, the temperature gradually rises over 20 minutes to the boiling point of 100° C. and is maintained at this value for 60 minutes. Puffs, in the space of about 30 minutes, slowly pours the cereal bundle or wort into the main bundle or wort which has been prepared simultaneously and the temperature of which is thus raised as will be seen in more detail later. . This preparation of the cooking bundle transforms the starch in the cereals into a perfectly clear liquid before it is added to the main bundle. <I>Operation On I</I> primary burden or neast. - 0n prepares simultaneously to the operation of the cooking burden that RTI ID="0001.0546" WI="6" HE="4" LX="1202" LY="1549"> 1'on just described a mixture of distiller's malt (preferably about <B>1800</B> kg) and an equal or slightly greater quantity of brewer's malt (finely ground) in the main pack vat with about 159 hl of brewing water having a pH of about 5.3. This mixture is subjected to digestion to completely extract the soluble proteins and particularly coagulable albuminoids which will be used later during operations in a cauldron. This digestion of the diluted burden takes place at a temperature of<B>37.50C</B> for a period of about 90 minutes, and then gradually raises the temperature to 52.50C by adding heat. , and an maintains the temperature at this value for about 25 minutes. There is a conversion of the proteins by the action of the appropriate enzymes in the bundle, for example by the action of proteinase, and there is also a partial conversion of the non-coagulable albuminoids into a coagulable product and in some cases of the albuminoids go into solution.

It is very important for the success of this operation that, at this temperature of 52.5o C maintained for several minutes, an extract of the mixture or wort dilutes a mobile liquid (to which an will refer hereafter under the name of infused liquid). ). Ort draws off from 0.3 to 0.5% of the total volume to be stirred (preferably 0.4%) in the form of a mobile infused liquid, sofft a quantity close to 84 liters, in the event that one has used the different above proportions indicated in this example. This infused liquid thus drawn off is extraordinarily rich in enzymes; it contains a significant amount of carbohydrases, including maltase and diastase, and it also contains a significant amount of proteinases. This infused liquid, once drawn off, is kept cool at a temperature low enough to prevent contamination by bacteria.

<I>Addition of the</I> main <I>bare</I> cooking burden. - Aprils racking off the infused liquid, adding it at the end to the main load, which requires a time preferably close to 30 minutes, the cereal load or the cooking load. This addition of the cooking mixture obviously increases the temperature of the mixture of mixtures obtained and as a rule of preference this addition so that this temperature reaches approximately 65°C, a temperature which is preferably maintained for another 30 minutes to complete the process. liquefaction of the starch It is then heated rapidly, in the space of approximately 5 minutes, to bring the temperature of the batch mixture to a temperature between 67.5° C and 70° C. This temperature is maintained during about 30 minutes to obtain a complete saccharification of the starch, mainly due to the beta-amylase component of the diastases. At this time, an iodine test should give practically nothing. 5 minutes approximately, at a temperature close to 72.5° C. and the mixture is maintained there for approximately 15 minutes; the mixture is then stirred to convert any remaining starch.

From the foregoing, one notices that the total time required for this batch preparation operation is significantly longer than in almost all known mashing processes and that five stages at different temperatures were used. .

<I>Operation of</I> cooking <I>in</I> cauldron. - The wort is obtained by filtration from the active ingredient and quickly introduced into a cauldron in the conventional manner. and an adds immediately afterwards, to the First wort, a significant quantity of the infused liquid rich in enzymes, preferably from 24 to 26% of the total withdrawn, the temperature of the mixture then being preferably in the range of 65 to 72, 5 C. The enzymes contained in this infused liquid react very quickly with the sugars and dextrins which are not or are only difficult to ferment and they transform them in a very significant proportion into sugars, likely to react by fermentation. Preferably, the cauldron should not be heated to high temperatures before RTI ID="0002.0277" WI="7" HE="4" LX="153" LY="1970"> high temperatures have been drawn off at 75 0, 10 of the First wort of the material tank and] have them introduced into the cauldron. 0n then puts on the steam, and the boiler is slowly brought to the boiling point of 100^ C; and maintains the cauldron containing the remaining wort at a boil for a suitable period of time, preferably corresponding to 4 hours under atmospheric pressure. During boiling, hops are added in a conventional manner; an extract of hops can be added, to increase the flavor of the malt, in a liquid form in a quantity close to 5.5 kg of the latter for a production of 47.5 m3. Brewer's sugar (cedrelose) or an equivalent product can also be added directly to the cauldron, and a quantity of approximately 725 kg of cedrelose is suitable in the case where the ingredients have been used in the proportions indicated in this example. It is understood that, in place of brewing sugar, a source of auxiliary sugar can be added during the cooking process by using more starchy cereals such as oat groats, rice, etc. .

<I>Operation</I> cooling. - The must, thus prepared, comes out of the cauldron and is cooled by passalt in a conventional refrigeration apparatus and, during this cooling, the most Brande Part, preferably about 70% of the total, of the remainder of the liquid is added Infused liquor is drawn off from the cooling trough and the wort is cooled to a temperature preferably between 10" and 1.5" C. This addition of a brande proportion of the infusion liquor to This stage is important because it produces a new decomposition in significant proportions of the various sugars and dextrins which are difficult or non-fermentable and thus prepares the must in a very efficient way to undergo the following fermentation operations.

Operations <I>of</I> fermentation. - This must, to which the infused liquid has been added, comes out of the cooling tank and causes it to ferment at a temperature preferably between 10o and 12.5.1 C. by adding a bottom fermentation yeast uncontaminated (saccharomyces cerevisine), in a proportion of 167 to <B>190</B> liters having a solids content of 100%. Fermentation takes place at a temperature preferably slightly below 16.'5^ C, which is maintained for a period of 13 to 18 days. than the average fermentation temperature of products obtained in breweries.

During the fermentation operations, at the end of the 8th or 9th day of fermentation, a small quantity (preferably about 6%) of the total quantity of infused liquid drawn off from the must is added, which translates by more complete fermentation and utilization of all sugars and fermentable ingredients.

The above process, using roughly the proportions of ingredients, including yeast, indicated, has a yield of 38 to 41 m-1 of fermented malt batch, having an alcohol content close to 6% by weight. weight, a dry extract close to 3.1,! o, a protein content close to 0.47%, and an indication in the Plato saccharometer close to 0.4%. The cuv6e is very liquid, having a very low viscosity. It has the aroma of wine, which is surprising, and it tastes like wine; it is assumed that this is due to the use of the naturally produced, enzyme-rich infusion liquid and the way in which it is used during the various stages of the process. This unexpected wine flavor is not obtained or is only partially obtained during the production of alcoholic malt beverages, even under very intense fermentation conditions with the addition of an additional source of enzymes.

The licensee has discovered that the cuv6e permanently retains its flavor, low viscosity and other qualities, so that they can be found in more dilute, cheaper products that come from a more concentrated beverage prepared by the owner. improved process according to the invention.

The licensee has discovered that, contrary to authoritative reports that have attempted to dilute naturally fermented malt beverages, a diluent medium can be added to the vat or vats of the type just described, including dilution with suitably digested brewing water at a certain pH range, and homogenizing ingredients, and obtain various malt beverages having the desired alcohol content, somewhat lower than that of the original cuvée, without production of dangerous qualities as a result of bacteriological action or incident of any other kind.

According to a particular mode of implementation of the process described below, it is possible to obtain, by diluting this fermented cuvée with suitable brewing water and additional ingredients in proportions ranging from 37 to 86% of the initial volume of the cuvée , truly surprising products; they are obtained in ranges of desired alcohol content, somewhat lower than those of the initial cuvée, they even have a dry extract, protein and saccharometer content lower than those of the initial cuvée, and contain this aroma and that wine flavor which distinguishes them in a surprising way and which is transmitted with an intensity practically analogous to that of the initial cuvée.

Thus, based on the quantities and proportions indicated above to implement, according to a preferred mode, the first stages of the process and according to the final weight percentage of alcohol that is desired in the finished product, we adds to 25 m3 of the malt cuvée produced according to the previous steps, from 10.3 to 22 m3 of brewing water, adjusted to a pH close to 4.3 (preferably by adding lactic acid), while preferably simultaneously adding lengthening products or ingredients. These operations take place once the initial fermented cuvée has reached the temperature of the cellar.

It is not necessary to completely homogenize the water and the extenders with the must or the cuvée previously described, but it is essential to achieve a homogeneous mixture by rapid recirculation of the prepared brewing water. and the initial cuvée in a container.

The licensee has discovered that it is advantageous, during this mixing, which takes place at a cellar temperature, to add an emulsifier or a stabilizer of the type comprising various vegetable gums, guar gum, Irish moss extracts ( carrageenan), gum arabic and mono- or di-glycerides with the emulsifier, in proportions by weight close to 13.7 kg of emulsifier or aqueous filler to arrive at a final product of 47.5 m3. This emulsifier is naturally added, during the mixture defined above, so as to obtain a very homogeneous final mixture.

It has also been found to be particularly advantageous to add a small amount of commercial anti-haze liquid during mixing, which in most cases requires only about 0.9 kg for a final volume of 47.5 m3.

It has also been found desirable, although not absolutely necessary, to add a commercial foaming agent to the mixture during the mixing operation in a proportion of the order of 6.8 kg of such agent.

If a slightly dark end product is desired, approximately 3 liters of commercial malt colorant can be added during mixing.

The mixing and recirculation or agitation of the ingredients is continued until a complete and homogeneous mixture of all the lengthening ingredients is obtained with the initial wort and the appropriate brewing water, and during this operation maintains a cellar temperature. The time necessary for the completion of these mixing operations obviously depends on the intensity of the mixing and the agitation.

Surprisingly, if the various steps considered essential above are respected and if, in addition, a suitable carbonization of the fresh product is carried out during the pouring and pasteurization steps as they take place in usual in breweries and the like, a final product will be obtained which, as in the examples below, may contain from 3.3 to 5.0% alcohol by weight, and which will have the properties of bouquet and taste that distinguish the initial high alcohol content cuvée produced as described. The final product, after the elongation and mixing steps, has a very pleasant taste, particularly at low temperatures, and this taste is the consequence of the simultaneous and unusual fermentation of several invert and complex sugars, including dextrose and sucrose, giving various different alcohols whose combination presents the bouquet of malt and wine.

As examples of the production of liquid and tasty alcoholic beverages based on malt, using the process and its embodiment variants, the following liquors may be cited Production <I>of an alcoholic beverage based on </I> innlt <I>at</I> 3.2% by weight In this case, one starts with 25 m9 of the cuvée with a high alcohol content (60.0 by weight or more) and adds 22 m3 of brewing water preconditioned at a pH close to 4.3 and the mixing operations begin, at cellar temperature. During this thorough mixing, approximately 5.5 kg of liquid hop extract are added, and 13.6 kg of the emulsifier used in the general class described (gum arabic has been found to be suitable particularly well); then about 0.9 kg of anti-clouding liquid and 6.8 kg of a commercial foaming agent are added. The mixing is carried out in such a way as to produce a very good homogenization of these ingredients.

When the stages and the proportions indicated have been followed, a product is obtained having an alcohol content of 3.20% by weight and the analysis of which is approximately as follows, as numerous experiments have proven.

<I>Example r</I> Plato Index (sugar) 0.50 0io Alcohol by weight ....... . 3.20% Alcohol by volume. . 4.0 0/0 Dry extract <B>... _., _ .............</B> ............... 2.1% Original dry extract (by weight). 8.4 0r'0 Proteins 0.21% <I>Production of an alcoholic beverage based on malt</I> at 4% by weight The steps described above are repeated for the implementation of the improved process according to invention and the somewhat higher alcohol content is obtained by simply adjusting the amount of brewing water adjusted and added to the high alcohol content cuvée and prepared as previously described.

To obtain the above-mentioned beverage at 40% by weight, approximately 16.7 m3 of conditioned brewing water is added to 30.8 m; of the vintage. Again, it is essential that the brewing water has a pH of 4.3.

The addition of water at cellar temperature, the addition of the various lengthening ingredients, their quantities and the process employed are as previously described.

When the various stages and proportions have been respected, the analysis of the improved cuvée according to the invention having an alcohol content of 4% by weight is as follows:

<I>Example 2</I> Plato Index ........ .. ........ 0.48 0/0 Alcohol by weight ... ......... .. 4.0 0;'o Alcohol by volume ..... .... . 5.0 0;'0 Dry extract ............... . 2.400/0 Original dry extract (by weight). ....... 10.2% Protein ........ <B>._ ............ _ .........</B > . ... ... 023 0.'0 <I>Production of alcoholic beverages with ntult nozzle</I> at 5% by <I>weight</I> Again the successive steps of the process according to the invention, addition of the extender ingredients, with the exception of the prepared brewing water, are identical to the methods previously described.

To obtain a product at 5% by weight, one adds at a cellar temperature at about 11.1 ms of brewing water adjusted to a pH of 4.3, 36.6 m`; of the relatively high alcohol cuvée produced above. The amounts of the various lengthening ingredients and the intensity of the mixture are as previously described.

The resulting product has an alcohol content of 50/" by weight and the following analysis

<I>Example 3</I> Plato clue. 0>-45 0/ 0 Alcohol by weight 5.0 or'n <B>"150</B> Alcohol by volume <B>6</B><I>i-</I> /0 Solids < B>........... 2.7</B> 2.7 0;'0 Original solids content (by weight) 12.4 0/" Proteins <B>0.29 %</B> A completely unexpected result was obtained after the discoveries and a series of exhaustive experiments; this result, confirmed by numerous proofs, is that, with extenders, one could dilute the particular type of high-alcohol malt alcoholic beverage by addition of a suitable sage arm water and obtain the very important following results I. Modify and decrease the final alcohol content without losing flavour, distinctiveness and without detriment to quality; 2. Manufacture at very low cost alcoholic beverages based on malt which are particularly tasty and which combine both the flavor of wine and a mixture of a certain number of alcohols obtained by fermentation of complicated sugars and including dextrose and sac charose; and 3. In conjunction with the preceding paragraph 2, substantially improve the cost price of malt-based beverages by 3.2 to 4% by weight, compared to the cost prices of the methods of the prior art.

Claims (5)

CLAIM Process for the preparation of an alcoholic beverage based on malt whose alcohol content is between 3.2% and 5% and whose indication in the Plato saccharometer is less than 0.6%, characterized in that the 'one - prepares a cooking burden from a mixture of cereals, malt and water, so as to solubilize the starch thereof; - prepares a main burden containing water and malt; - heats this main burden first to a temperature suitable for promoting the extraction of soluble proteins, then reheats it to a temperature between 52>5o C and<B>56.20</B> C; - withdraws from the main batch, towards the end of the heating and while maintaining it in the previous temperature range, a quantity of the liquid, rich in maltase, diastase and proteinases, which does not exceed 1/o of the total volume of the product at brew; - then adds the cooking burden, which has been brought to its boiling temperature, to the main burden so as to saccharify and convert most of the amidons and dextrins; - draws off the liquid wort coming from the mixture of the bundles, adds a considerable quantity of the liquid drawn from the main bundle and boils for several hours with the addition of hops; - then cools the must thus produced to a temperature close to 11.25 C and adds, during cooling, at least half of the liquid drawn from the main burden, so as to cause the enzymes to react with the dextrins and the sugars , not or hardly fermentable; - converts a significant proportion of these into fermentable dextroses; - ferments the cooled must, thus treated, for a period of 13 to 18 days and adds during fermentation a minor quantity of the liquid drawn from the main burden, so as to aid and accelerate fermentation and to break down the sugars which are difficult to ferment , so that, after complete fermentation, a product is obtained containing alcohols originating from both sucrose and dextrose, having an alcoholic content of at least 6 0/0 and a Plato index of less than 0.7 0;'0; - intimately mixing said product with brewing water whose pH has been adjusted to approximately 4.3, in a proportion ranging from 30 0'/0 to 87 (?/0 of this water relative to the fermented wort and adds, during this mixing, a minor quantity of a vegetable emulsifier SUB-CLAIMS 1. Process according to claim, characterized in that during the mixing stage, fermented wort and water of brewing, simultaneously a minor amount of a hop extract and a minor but somewhat greater proportion by weight of a boosting agent. 2. Method according to claim, characterized in that one adds to the liquid wort resulting from the mixture of the burdens, before the addition of hops, 24 to 26 0; 0 of the drawn off infusion liquor. 3. Method according to claim, characterized in that the last step of the mélan; age is prolonged and in that a small quantity of an anti-cloudy liquid is added. 4. Method according to claim, characterized in that one uses, as vegetable emulsifier, vegetable gums, guar gum, Irish moss, extracts of mono- and di-glycerides and gum arabic. 5. Method according to claim, characterized in that the product obtained is also pasteurized.