CS237268B1 - A method of producing low-alcohol beer rich in vitamin - Google Patents

Abstract

The invention consists in that low-percentage wort with a dry matter content of 2 to 8% by weight is fermented at a temperature of 2 to 15 °C for 3 to 30 days with a slowly fermenting yeast mutant Saccharomyces uvarum Beijerinck - syn. Saccharomyces carlsbergensis Hansen, which overproduces vitamin Bp during wort fermentation and excretes it into the fermentation medium and whose fermentation rate is 10 to 60% lower than that of commonly used brewing strains. The wort is preferably fermented with a mutant strain Saccharomyces uvarum Beijerinck - syn. Saccharomyces carlsbergensis Hansen DBM 291, DBM 292 or DBM 293.

Description

(54) A method for producing low-alcohol beer rich in vitamin A

The invention is characterized in that a low percentage wort with a dry matter content of 2 to 8% by weight. fermentation at 2 to 15 ° C for 3 to 30 days with a slowly fermenting yeast mutant Saccharomyces uvarum Beijerinck - syn. Saccharomyces carksbergensis Hansen, which during fermentation of wort overproduces vitamin Bp and excretes it into the fermentation environment and whose fermentation rate is 10 to 60% lower than that of the commonly used brewer strains. The wort is preferably fermented with a mutant strain of Saccharomyces uvarum Beijerinck syn. Saccharomyces carlsbergensis Hansen DBM 291, DBM 292 or DBM 293.

237 268 (11) (B1) (51) Int. C \ ff

OJ C 12 C 11/04

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BACKGROUND OF THE INVENTION The present invention relates to the production of beer with a reduced alcohol content, preferably up to 0.59% w / w and a high vitamin B content, of the order of 10-3 mg / l.

Current food technology, ie the preference of pale flour over floured flour, heat treatment of meat, etc., leads to a decrease in the content of vitamin Βχ in human nutrition to a suboptimal dose in most industrially developed oxides, including Czechoslovakia. This deficiency of this vitamin is particularly severe in workers exposed to severe mental strain and hard working people and is addressed in some countries by the addition of synthetic vitamin doχ to flour or certain types of bread.

In the production of alcoholic and low-alcoholic beverages such as beer, wine and the like, yeast strains which are able to synthesize vitamin Βχ for their own use are usually used for fermentation, but if the vitamin is present in the fermentation environment, yeast this outer vitamin is taken up and accumulated in its cells and its intracellular synthesis of this vitamin stops. Since the yeast is removed from the environment after the fermentation process, the fermented beverages are significantly depleted of vitamin Βχ. E.g. in beer, one of its raw materials - malt - yeah quite rich in this vitamin, the fermentation of the vitamin poklesuχ decreases up to lyug of total thiamine. The release of the intracellular vitamin Βχ from yeast prior to removal from fermented beverages, eg by killing cells, is not advisable, as they would also release compounds that adversely affect the taste of these beverages / so-called. yeast flavor.

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The enrichment of fermented beverages with vitamin Βχ according to the invention No. 182,474 can be achieved by using mutant strains of Saccharomyces cerevisiae Haneen DBM 159 or Saccharomyces uvarum Beijerinck DBM 189, which are characterized by the ability to over-produce the vitamin and excret it into the fermentation environment. However, both of these strains have normal fermentation capabilities, so that special procedures would be required for their use in the production of vitamin B-rich, low-alcoholic beer.

Most beers contain over 1.8% of alcohol, and are unintelligible to many consumers, such as abstainers and the sick. Special categories of consumers are represented by drivers of motor vehicles who are prohibited from consuming your alcoholic beverages by law and by workers in hot establishments where it is desirable to limit alcohol consumption to a minimum. The assortment of soft drinks suitable for the above-mentioned categories of consumers mostly contains sucrose as the main constituent, which is not very suitable from a dietary point of view and their refreshing effect is usually not sufficient.

In the production of beers with reduced alcohol content, the alcohol is removed by distillation or dialysis, which however requires special equipment and makes production more expensive. In addition, alcohol values of less than 1% by weight cannot be achieved in dialysis.

Another proposed process for producing low-alcoholic beverages using weakly fermenting production microorganisms from bacterial genera, e.g. of the genus Streptococcus, leads to undesirable taste changes in these beverages.

Furthermore, low-alcohol beer can be produced by fermenting low-percentage wort with conventional brewer's yeast production strains, provided that the fermentation process proceeds very slowly at temperatures below 5 ° C, otherwise the taste of the finished beverage will not be adversely affected. This process requires very strict weight control and is energy intensive.

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These drawbacks are overcome by the low-wort horticultural beer production method according to the invention, characterized in that the low-wort wort having a dry matter content of 2 to 8% by weight is fermented by a slowly fermenting, thiamine-producing mutant yeast strain of Saccharomyces uvarum Beijerinces-sons. at a temperature of 2 to 15 ° C for 3 to 30 days and whose fermentation rate is 10 to 60% lower than that of commonly used brewer strains. In order to ensure an increased content of vitamin Βχ in the drink, the wort is fermented slowly by a fermenting mutant, which during fermentation of the wort overproduces vitamin Βχ and excretes it into the fermentation environment. Preferably, the mutant Saccharomyces uvarum Beijerinck-syn. Saccharomyces carlsbergensis Hansen-LBM 291 or DBM 292 and DBM 293, which are deposited in the yeast collection of the Department of Biochemistry and Microbiology of the Institute of Chemical Technology in Prague under these numbers, can be used.

In the production according to the invention, the wort is made from 20 to 100% by weight of Pilsner malt, 0 to 80% by weight. Bavarian malt and 0 to 50% hmfit. caramel malt by decoction brewing procedure excluding supplementary delays at temperatures below 70 ° C and at a dose of soft hop resins in the range of 10 to 35 g / hl wort in the form of natural hops, granulated hops, hop extract or other hop preparation or combinations thereof up to 3 g of synthetic sweetener per hl and after cooling to a fermentation temperature of 3 to 8 ° G, it is fermented with a strain of Saccharomyces uvarum-synoSaccharomyces carlsbergensis-, characterized by low fermentation rate and vitamin Βχ excretion into the fermentation medium. The fermentation process, during which a sorption, precipitation or proteolytic stabilizer or a combination thereof can be added, proceeds at 3 to 12 ° C until the desired alcohol concentration is reached. Thereafter, the beer is filtered using optional adsorbent stabilizing agents.

After filtration, an antioxidant may be added and pasteurized as necessary.

The invention is illustrated by the following examples.

Example 1

Wort for the production of beer with an alcohol content of less than 0,59% hnwL. is obtained from 40% by weight. Pilsner malt, _with 40% wtzt Bavarian malt and 20% play, caramel malt by decoction brewing procedure,

- 5 237 268 where the mashing takes place at 75 ° C and the melting temperature also reaches 75 ° G · For hopping, the quantity of hops and hop preparations used is such that the total amount of soft hop resins is 25 g / hl hnut. The wort produced is sweetened with 1.6 g of saccharin / hl and after cooling to a fermentation temperature of 5 ° C, 5 g / hl of tannin and 3 g / hl of proteolytic stabilizer are added and fermented with DBM 291 thick fermentation milk at 10 g of cell dry matter. / hl. The fermented wort is left to ferment in the combine at a temperature of 7 ° C _/ until the alcohol content has reached a suitable value of less than 0.59% by weight. After filtration, the antioxidant - 10 g / hl of ascorbic acid is added and pasteurized. Addition of antioxidant increases the colloidal stability of the finished beer for 1 year. The final concentration of total thiamine in beer is 210 µg / L.

Example 2

The wort is recovered to 30% by weight. Pilsner malt, 50% by weight of Bavarian malt and 20% by weight of caramel malt by decoction brewing process, where the mash saccharification takes place at 75 ° C and the defrosting temperature also reaches 75 ° C. For hopping, the amount of hop or hop extract used is such that the hop hop content is 30 g / hl of precipitated wort with a dry matter content of 6% by weight. After cooling the wort to a fermentation temperature of 6 ° C, 5 g / hl of tannin are added and fermented with from strain DBM 291 at 7.5 g dry matter / hl and fermented in a combine tank at 9 ° C until the desired alcohol value was reached. Then the beer is filtered, bottled and pasteurized. The final concentration of total thiamine in beer is 330 µg / L.

Example 3

The wort prepared according to Example 1 or 2 is cooled to 5 ° C, fermented with DBM 291 in an amount of 10 g cell dry matter / hl and left to ferment for 12 h in an open fermentation vat. The bak was sealed into a lager tank with the addition of a 3 g / hl proteolytic preparation and allowed to ferment at 5 ° C until the alcohol content reached a suitable value.

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- 6 Then the beer is pre-filtered, stabilized with a sorbent and filtered using a stabilizing filter. 10 g / hl of ascorbic acid or other antioxidant is added to the beer and pasteurized. The final concentration of total thiamine in beer is 200 µg / L in 4% wort and 350 µg / L in 6% wort.

Example 4

The wort was prepared as described in Example 1 or 2 and, after cooling to a fermentation temperature, 5 g / hl of tannin was added and fermented with yeast milk of Saccharomyces uvarum DBM 292 at 12 g dry cell weight per hl of wort. The fermentation and further processing is the same as in Example 1 or 2. The final thiamine concentration is 340 to 380 µg / L of low alcohol beer.

Example 5

The procedure is the same as in Example 4. Yeast milk of DBM 295 strain is used for fermentation. The final thiamine concentration is 340-380 µg / l of low-alcohol beer.

Claims (1)

SUBJECT OF THE INVENTION 237 268 Process for producing low-alcohol beer rich in vitamin Βχ from low-percentage wort, characterized in that the wort with a dry matter content of 2 to 8 wt. fermentation at a temperature of 2 to 15 ° C for 3 to 30 days by a thiamine producing mutant of yeast Saccharo myces uvarum Beijerinck - syn. Saccharomyces carlsbergensis Hansen, preferably mutant strains DBM 291, DBM 292, DBM 295, whose fermentation rate is 10 to 60% lower than that of commonly used brewer strains.