CZ296393B6 - Beer alcohol and process for preparing thereof - Google Patents

Abstract

In the present invention, there is disclosed a beer alcohol containing 18 to 35 percent of alcohol and 25 to 100 g/l of extract. Such beer alcohol is obtained by freezing out of beer and mechanical removal of ice crystals being thus formed.

Description

Technical field

The solution concerns a beer spirit that complements the existing assortment in a group produced in a non-traditional way.

BACKGROUND OF THE INVENTION

Beer spirits are the focus of European spirits producers, especially in countries where beer is a national drink. In the past, attempts have been made to penetrate the market mainly with cold-spirits. This includes spirits produced by mixing fermented fine alcohol with beer, hop extracts, beer extracts or synthetically produced aromas. According to regional customs, other spirits, such as sugar or other aromas or herbs, were added to these spirits.

A far more successful route is the attempts to produce heat via the route, that is, the production of beer spirits. The production of these spirits has expanded lately mainly in Austria and Germany, produced in small palms under the trade name 'Bierbrand' or in France under the trade name 'Eau-de-vie de Biere'. Only fresh beer can be distilled according to EG-Commission regulations, the distillate must be less than 86% and the finished product must contain at least 38% alcohol. These new regulations were issued by the EC Commission on 6.10.1998. Currently, beer spirits are included in a group of special recipes such as Vruchtenjenever, Pastis ce Marseile, etc.

SUMMARY OF THE INVENTION

The essence of the present invention is a spirit drink, wherein the main raw material is beer, wherein at least 25% of the alcohol is derived from beer (preferably all of the original raw material). Alcohol is not obtained by distillation but by the freezing of beer. The beer spirit according to the invention has 18% to 35% alcohol (preferably 25% to 30%) and 25 to 100 g / l of extract (preferably 50 to 100 g / l). Beer spirit has the color, smell and taste the same as the starting material. Its intensity is directly proportional to the concentration of the original raw material.

The beer spirit is obtained by multiple freeze-drying of any commercial type of beer (preferably Pilsner beer). Tests showed the best results for Gambrinus beer.

Freezing is actually a process of thickening beer, in which a considerable proportion of water is allowed to freeze slowly into relatively large ice crystals, which are then mechanically separated in various ways. This method of production of beer spirit is ideal in terms of preserving the character and quality of beer, only encounters difficulties in the construction of the necessary equipment.

Fresh beer must be used for freezing. The disadvantage of fresh beer is foaming throughout the entire technological process - freezing. Weathered beer would not have this unfavorable property, but it loses its spirits and the taste properties of the beer are disturbed and the resulting spirits are concentrated.

From a technological point of view, it is best to quickly cool the beer to a cryoscopic temperature, which is the temperature at which ice crystals begin to form in the beer. According to our experiments, this temperature is in the range of -7 to -12 ° C. In this temperature zone the crystal formation is maximal, in the next zone it is quite insignificant. If the maximum crystal formation zone takes less time, it is sufficient to create only relatively small crystals. Conversely, with slow cooling, a relatively small number of crystallization centers are formed in which the ice crystals grow and reach relatively large dimensions. Thus, the freezing rate is dependent on factors that affect the freezing time. From the technological and quality point of view, it is desirable to freeze the beer at a speed of at least 2 cm / h up to the optical temperature

And then reduce the freezing rate to 0.5 to 1 cm / h. Reducing the rate of the freezing process in the crystal formation zone is associated with a lower cost of the freezing process in addition to the growth of larger crystals.

Isothermal cooling tanks or, more preferably, flow-through cooling devices can be used for freezing, where the beer is chilled so that ice crystals are formed in the beer, which are subsequently removed in the centrifuge together with the resulting cold haze. In order to generate the thermal energy generated by the freezing process, the cooled water-free beer is passed through a heat exchanger, where it is heated to 10 to 12 ° C in countercurrent, while simultaneously cooling the beer entering the freezing process in countercurrent. it is already pre-cooled and reaches a lower-temperature flow cooler. Thus, cost savings can be considerably reduced.

DETAILED DESCRIPTION OF THE INVENTION

Analytical values of beer spirits samples, where the following raw materials were the basic raw material:

and) GAMBRINUS 10% light 30% spirits (b) KRUŠOVICE 10% light 30% spirits C) LARGE POPOVICE 10% light 30% spirits (d) SENÁTOR 12% light 30% spirits E) PILSEN 12% light 30% spirits

13 L of 30% spirits were produced from each species. These quantities were always made from 100 1 25 of the original raw material (beer) and the resulting product was 50% supplemented with refined fine alcohol

Analytical values of samples in mg / l:

ALDEHYDY ESTERY HIGHER ALCOHOLS METHANOL and) 141 45 1270 61 (b) 135 40 950 65 C) 120 35 1120 52 (d) 138 58 1050 55 E) 152 62 1250 64

The analytical methods described in this Act in the Act No. 61/1997 Coll. on alcohol, followed by implementing Decrees No. 140 and 141/1997 Coll. and Act No. 110/4997 Coll. on foodstuffs and related regulations.

Industrial applicability

The presented solution will find application in the field of alcoholic beverages.

Claims (7)

1. A spirit drink characterized in that its alcoholic strength is 18 to 35% by weight of alcohol, at least 25% of which is derived from beer, and the extract content is between 25 and 100 g / l. Beer spirit drink according to claim 1, characterized in that it has an alcohol content of 25 to 30% alcohol and an extract content of 50 to 100 g / l. -2GB 296393 B6 Beer spirit drink according to claim 1 or 2, characterized in that all its alcohol content is derived from beer. A process for producing a beer spirit according to claim 1, 2 or 3, characterized in that the beer is cooled to a cryoscopic temperature, whereupon the ice crystals formed together with the resulting cold haze are mechanically separated. A method according to claim 4, characterized in that the beer is subjected to chilling at a rate of at least 2 cm / h until a temperature in the range of -7 to -12 ° C is reached, after which the chilling rate is reduced to 0.5 to 1 cm / h. the ice crystals are mechanically separated together with the resulting cold haze. Method according to claim 4 or 5, characterized in that it is repeated at least twice in succession. Method according to claims 4, 5 or 6, characterized in that the cooled, dewatered beer is heated to 10 to 12 ° C by heat exchange with the ingoing beer and at the same time the incoming beer is pre-cooled.