DE102007000909A1 - Procedure for the production of alcohol free beer or other beverages, is carried out in two processes under use of yeast contact method and lactic acid fermentation - Google Patents

Abstract

The procedure for the production of alcohol free beer or other beverages, is carried out in two processes under use of yeast contact method at 50[deg] c and lactic acid fermentation for the production of beer with typical pH value. The first process step is flavor production, yeast feeding, yeast separation and mash cooling. The second process is lactic acid fermentation, carbonization for reaching the desired carbon dioxide content, filtration and stabilization. The procedure for the production of alcohol free beer or other beverages, is carried out in two processes under use of yeast contact method at 50[deg] c and lactic acid fermentation for the production of beer with typical pH value. The first process step is flavor production, yeast feeding, yeast separation and mash cooling. The second process is lactic acid fermentation, carbonization for reaching the desired carbon dioxide content, filtration and stabilization. Pure lactic acid species of Lactobacillus and/or Lactobacillus paracasei is used for the fermentation and precipitation of protein-tannin complex. An independent claim is included for alcohol free beer or other beverages.

Description

Technical environment

The Process involves the production of a non-alcoholic beer and other soft drinks under consideration and Compliance with the provisions of the German Purity Law.

The proposed method should deviate from the previously achieved non-alcoholic values for beers, which are produced according to the German Purity Law but containing a residual ethanol content of up to about 0.5%, be absolutely free of residual ethanol.

at The usual brewing method is always yeast as an ingredient used in production, this also applies to the non-alcoholic Beers too.

The Yeast, however, is responsible for the formation of the alcohol responsible for the fermentation process.

The produced alcoholic beers with a residual alcohol of up to to 0.5% can therefore according to European legislation be referred to as alcohol-free.

in the but in the Arab world they are not considered for religious reasons as alcohol-free. An export of such beers to this room is therefore not possible.

Now Various methods are described in which a normal Starting beer later by different measures the removal of individual components and also the alcohol made becomes.

These measures can also, as in the OLS DE 10 2004 028 728 A1 represent adding or reducing certain ingredients using single or multi-stage ultra- and nano-scale filtration.

Currently are the following common methods of producing alcohol-free Bieres known and in use:

1. mash method

The The combination is based on the inactivation of malt beta-amylase by mashing at high temperatures (to reduce wort fermentability) with the cold contact method (i.e.

do and fermentation at temperatures that are normal Yeast metabolism are too low) is.

at the seasoning with low extract content decreases ethanol production in the case of low fermentation temperatures with decreasing fermentability.

The Mashes are made at high temperatures and at 0.5 ° C fermented.

To Cooling is followed by dilution of the beers twice.

2. Yeast contact method (cold fermentation)

The Seasoning is in the low temperature range (-2 ° C) fermented and thus largely prevented the formation of ethanol.

The Yeast is then centrifuged off and the beer at about 1 ° C matured.

This Procedure brings so far the best quality alcoholic beers.

3. Yeast contact method (interrupted Fermentation)

A seasoning produced by a specific mashing process is fermented at about 8 ° C only up to 0.5 vol% and then the beer matured at approx. 1 ° C.

To Carbonation, filtration and stabilization is the bottling.

4. fermentation with immobilized yeasts

The Yeasts are settled on a carrier and the litigation runs similar to variant 2.

5. Thermal processes

Of the alcohol formed during fermentation will be restored removed from the beer.

Known Methods are the falling-stream evaporation, the vacuum distillation and the vacuum evaporation.

at These are in addition to the ethanol and the fermentation Bukettstoffe (Esters, higher alcohols, etc.) with removed.

6. Membrane separation process

about the known methods such as reverse osmosis and dialysis, the formed Ethanol removed from the beer.

7. Foreign yeast use

Only yeasts are used which have no Can process maltose. This reduces the ethanol content to glucose and fructose utilization.

8. Malt products

Trinkmalzprodukte are due to lack of yeast contact in Germany not as Beer designates.

These But products can be international even as a beer when they do not taste like beer.

The Explanations show that there are a number of known methods, which are used for the production of non-alcoholic beers.

These Procedures are often not easy to implement, require one high investment costs and there may be sensory disadvantages occur.

Of the complete waiver of yeast does not comply with the purity requirement and produces sweet malted beverages as a product, which are not comparable to a beer taste.

With The known methods and processes can be a residual alcohol not quite avoid and also often suffers the taste of altered beer or beer-like Beverage.

One Reservation with real beer drinkers against the consumption of such drinks and a rejection in the Arab countries is unavoidable.

at In all procedures, a principle is essential that the manufacture has to be done according to the German Purity Law.

Disclosure of the invention

Technical problem

task The invention is therefore deviating from the previously achieved non-alcoholic values for beers, which are produced according to the German Purity Law but containing a residual ethanol content of up to about 0.5%, to make a beer or a beer-tasting drink that is absolutely free of residual ethanol.

Technical solution

The The object is achieved by a two-stage process according to the main claim proposed steps realized in the subclaims Further steps are indicated by which the leadership of the Method can be better secured.

Around To avoid the above-mentioned disadvantages, a changed Procedures suggested that the alcohol-free content should be stopped of the german purity requirement and with very good beer taste achieved and guaranteed.

• 1. Einsatz des Hefekontaktverfahrens oberhalb von 50°C und
• 2. Anwendung der Milchsäurefermentation zur Einstellung eines biertypischen PH-Wertes Nachstehende Prozessstufen kennzeichnen das Verfahren:

The method according to the invention is documented by two processes:

• 1. Use of the yeast contact method above 50 ° C and
• 2. Application of Lactic Acid Fermentation for Setting a Beer-Typical PH Value The following process stages characterize the process:

Process 1:

• 1. Wort production
• 2. Wort cooling
• 3. Hefebeschickung
• 4. Yeast separation
• 5. Green beer cooling

Process 2:

• 6. Lactic Acid Fermentation
• 7. Carbonation
• 8. maturation
• 9. Filtration
• 10. possibly stabilization

The Production of a wort begins with the wort production.

The Choice of locking guide and a defined pouring ratio give a seasoning with only 2 ... 3 g / 100 ml of fermentable Carbohydrates.

Subsequently The spice is brought to a temperature at the whirlpool rest cooled down above 50 ° C and in this Temperature range contacted with the yeast.

Of the Yeast contact brings the Fermentatiosbukett while avoiding ethanol formation.

The used yeast is previously dealcoholated or it is a rehydrated dry yeast used.

in the Following the yeast contact procedure, the yeast becomes high temperature separated and the young beer after cooling down with a purity bid compliant lactic acid strain of Genera Lactobacillus or Lactobacillus paracaseii fermented.

With the fermentation becomes the Kohlehydra tabbau controlled to a usual beer content.

By the developing fermentation milieu takes place the lowering of the PH value.

The The aim of the fermentation is the development of a typical beer PH value and the precipitation of protein-tanning agent complexes as a conglomerate.

used is therefore a homofermentative isolated from a brewery Lactic acid strain and no ethanol is formed as a fermentation by-product.

In front the beer ripening takes place the carbonation of the product on the desired carbon dioxide content.

The The following ripening serves the removal of the product and the beer clarification.

With The product thus obtained can be an absolutely alcohol-free Make beer that does not differ from other good beers and which fully complies with the German Purity Law.

Moreover may vary with variations of the method described Non-alcoholic beverages are produced, since the applicability in every normal brewery is given.

Out The explanations can be seen that the possibility also for medium-sized companies, without large capital expenditure to carry out such a production.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• DE 102004028728 A1 [0008]

Claims (6)

Process for the production of non-alcoholic beer or other beverages, characterized in that the Preparation in two processes using the yeast contact method in the temperature range above 50 ° C and with use the lactic acid fermentation for the production of typical beer PH value takes place. Method according to claim 1, characterized by in the first process stages of wort production, Wort cooling, yeast feed, yeast separation and green beer cooling. Method according to claims 1 and 2, characterized by the stages performed in the following second process Lactic acid fermentation, carbonation, ripening, filtration and stabilization. The method of claim 1 to 3, characterized by the use of the purity requirement compliant lactic acid strains of the genera Lactobacillus and / or Lactobacillus paracaseii Fermentation and Precipitation of Protein Tanning Complexes. The method of claim 1 to 4, characterized by the use of a carbonization to achieve the desired Carbon dioxide content. Beer or other non-alcoholic beverage, characterized by the preparation according to the method of the claims 1 to 5 under absolute freedom from alcohol and with very good beer taste