CS214022B1 - Beverage and method its manufacture from brewer's fresh mash - Google Patents

Description

BACKGROUND OF THE INVENTION The present invention relates to a beverage and its production from a brewery sweet.

Non-alcoholic beverages are made by pressing or leaching plant or fruit products, optionally by diluting the plant or fruit concentrates appropriately, by treating the non-alcoholic beverage with flavorings and carbonating the non-alcoholic beverage. A disadvantage of the currently used technological processes for the production of soft drinks is that the production of concentrates for the preparation of soft drinks causes the destruction of biologically active substances. The raw materials for the production of these drinks are imported or produced under license, which disproportionately increases their price. Some of these beverages are unsuitable for children for the addition of dopants, and when the beverage and analgesics are used, the susceptibility is reduced, which is particularly dangerous for motorists.

Said drawbacks are eliminated from the beverage of the brewery according to the invention. Unwanted taste and brewing sweetness is removed by coagulants of proteins such as skimmed milk, lactic acid, gelatin, tannin, silicic acid salts in combination with sulfuric acid, used singly or in combination, in the form of aqueous solutions at a concentration of 0.1 up to 0.5% by volume per volume of sweetener, at a temperature of from 20 ° C to 80 ° C with stirring and subsequent filtration. Further, the aftertaste absorption and clarification is effected by absorption on activated carbon, activated clay, bentonite added at a concentration of 0.1 to 1% per volume of the sweetener, with vigorous stirring during

214 022

214.022 minutes to 2 hours at 20 to 60 ° C followed by filtration. In addition, the sweetener is added to the sweetener individually or in combination in a concentration range of 0.00001 to 0.05% for the sweetener content of the following group of substances:

0.001 to 0.005% Sambucucus nigra flos

0.0001 to 0.005% Arilus miristicae

0.0001 to 0.005% Pimpinela fragans

0.0001 to 0.005% Acorus calamus

0.001 to 0.05% Pimpinela not sum / without /

0.0001 to 0.005% Pericarpium aurantil amarum (lemon peel)

0.00001 to 0.005% Pericarpium aurantii dulce.

Next, acidify the sweetener with citric, acetic or lactic acid to pH 4.5 to 5 and leave the added bouquets at room temperature for 12 to 36 hours, then filter the beverage, cool to 4 to 6 ° C and ferment with the addition of 0,0001 to 0.0005% of brewer's yeast per beverage volume until the ethyl alcohol concentration reaches 0.1%. Next, the beverage is pumped into fermentation tanks and fermented to an ethanol concentration of 0.2-0.4% at a CO 2 pressure of 0.02-0.2 MPa. Filtration through a pressure filter, filling into bottles and pasteurization completes the production process.

Technological process of brewing from brewing sweets is carried out in the basic equipment of breweries and all necessary raw materials for beverage production are sufficiently represented on the domestic market. The brewing sweetener drink retains all active ingredients.

The beverage and method of making it is illustrated by way of example without being limited to these.

Example 1.

To 1 hl of brewing wort at 15-20 ° C 6 ° Ralling, add 0.5 L of skim milk, acidify with lactic acid to pH 4.5 to 5 and raise the temperature of the brewing wort to 40-80 ° C and filter out the precipitated proteins. . To 1 hl of the clarified brewing wort is added 0.1 kg of activated carbon, the temperature of the brewing wort is maintained at 50-60 ° C for 1/2 to 2 hours with stirring, and then the brewing wort is filtered. To this clarified and flavor-free sweetener in an amount of 1 hl is added 0.001 to 0.005 kg of base flower, 0.0001 to 0.0005 kg of lemon juice, and the sweetener is acidified with citric acid to pH 4.5 to 5 and allowed to stand at room temperature. After 36 hours, the beverage is filtered, cooled to 4-6 ° C and fermented with brewer's yeast, added in an amount of 0.0001-0.0005 L per 1 hl of brewer's sweetener. The fermentation was allowed to proceed until the ethyl alcohol concentration reached 0.1%. The beverage is pumped into the fermentation tanks and allowed to ferment so that the ethanol concentration reaches 0.2 to 0.4% and the COg pressure reaches 0.02 to 0.2 MPa. The beverage is filtered further through a pressure filter and the filling into bottles is pasteurized.

Example 2. _L

To 1 hl of brewing wort at a temperature of 10 to 15 ° C 8 ° Balling, add 0.1 l of gelatin, which is prepared by dissolving 100 g of gelatin in distilled water, and then adding 0.5 l of 2% tannin to the brewing wort, and the proteins are filtered off. To such an outcast

214 022 brewing sweets in an amount of 1 hl are added 0.5 kg of active clay, stirred vigorously for 30 minutes, and then the sweetening is filtered. The procedure is as in Example 1, except that after the addition of the bouquets, the sweetener is acidified with acetic acid to a pH of 4.5 to 5. The procedure is as in Example 1.

IN

Example 3.

Hl 1 hl of brewing wort at 10 to 15 ° C 10 ^e Ballinga is added 0,2 l of sodium metasilicate solution, prepared by diluting 1 l of 35 ° Bé concentrated sodium metasilicate solution to 10 l with distilled water. Mix the sodium metasilicate solution in the brewing wort perfectly and then add 0,5 l of 4 to 5% sulfuric acid to the brewing wort. Neutralize excess sulfuric acid with ground or precipitated calcium carbonate or dolomite (CaCOg.MgCOg) and filter the brewing wort. 0.5 to 1 kg of bentonite is added to the clarified brewing wort, mixed thoroughly and filtered after 30 to 45 minutes. The procedure is as in Example 1 except that the sweetener is acidified after the addition of the bouquets. to a pH of 4.5 to 5 by adding tartaric or lactic acid. The procedure is as in Example 1.

Claims (2)

OBJECT OF THE INVENTION 1. A beverage containing carbon dioxide produced by fermentation, characterized in that it contains brewing sweeteners, bouquets such as Arilus miristicae, Pimpinela fragans, Acorus calamus, Pimpinela anisum (without), Cicarpium amurantia Pericarpium aurantii dulce (orange kftra), preferably Sambucucus nigra flos. 2. A method according to claim 1, wherein the brewing sweetener is deproteinized with coagulants such as skimmed milk, lactic acid, gelatin, tannic acid salt of silicic acid in combination with sulfuric acid, used alone or in combination in the form of aqueous solutions. in a concentration of from 0.1 to 0.5% by volume per volume of brewing wort, at a temperature of 20 to 80 ° C with stirring, further filtered and deodorized by absorbing on absorbents such as activated charcoal or bentonite added in a concentration of 0 , 1 to 1% by volume of the wort with vigorous stirring for 30 minutes to 2 hours, at a temperature of 20 to 60 ° C, further filtered and treated with the addition of bouquet-forming agents added in an amount of 0.0001 to 0.05% to the wort content as are 0.001 to 0.005% Sambucucus nigra flos, 0.0001 to 0.005% Arilus miristicae, 0.0001 to 0.005% Pimpinela fragans , 0.0001 to 0.005% Acorus calamus, 0.001 to 0.05% Pimpinela anisum (without), 0.00001 to 0.005% Pericarpium aurantii amarum (lemon kftra), 0.0001 to 0.005% Pericarpium aurantii dulce / orange further, the sweetener is acidified with citric, tartaric, acetic or lactic acid to a pH of 4.5 to 5 and the leaching of the bouquet-forming agents takes place for: 12 to 36 hours at room temperature, preferably from 0.001 to 0.005% of Sambucucus nigra flos temperature, further filtered, cooled to 4 to 6 ° C and fermented by the addition of 0.0001 to 0.0005% brewer's yeast per beverage volume until the ethyl alcohol concentration reached 0.1% ethyl alcohol, then fermented in fermentation tanks to 0.2 to 0.4% at a CO 2 pressure of 0.02 to 0.2 MPa, further filtered, bottled and pasteurized.