DE1517864B2 - Process for the production of concentrated kwa & wort - Google Patents

Description

The invention relates to the field of industrial production of soft fermentation beverages or, more precisely, to a process for the production of concentrated kvass wort.

Processes for the production of concentrated kvass wort or bread kvass by preparation are known of wort made from a mixture of rye and barley lard, rye or barley flour and water.

The known processes for the production of rye and barley lime malt consist in that the cereal grain, which is intended for the production of malt is, cleaned, sorted, soaked up to a certain moisture content in water and to the formation and Enrichment of the required ferment complexes is germinated therein. The freshly sprouted malt is up to a certain moisture content for the purpose of formation and enrichment in this required melanoidins of taste, aroma and Kiln dried color, which determines the characteristic properties of the drink and its quality.

Furthermore, from the mixture of rye and barley lard malt, flour and water or from malt rolls that are baked from the aforementioned mixture of Darrmalzen and flour, Kwassanstellwürze is prepared, which is then evaporated to a certain concentration under vacuum or atmospheric pressure and in Transport or trade tara packed.

The kvass extract or bread extract is prepared by mixing the concentrated kvass wort Sugar syrup, citric or lactic acid and other kvass components and steams under atmospheric Pressure up to a certain concentration.

The concentrated wort, preferably Kvass wort, produced by the known process ensures not the required high quality of the finished drink and its shelf life.

In the drying process of the wort, the ferment complexes are broken down as a result of their heat inactivation (they go in), which forces you to use concentrated wort or kvass only from the mixture of rye and To make barley lime malt and a small amount of flour. The reactivity of melanoidin formation in the The drying process of the wort is due to the insufficient amount of converting, reducing sugars and Amino acids insufficient.

The production of concentrated wort according to the known method is with large "losses of extractive Substances (rye or barley) during processing into kiln malt or from malt and flour Kvass wort connected.

The known processes for the production of concentrated wort require a lot of effort and large losses of raw materials, time and labor due to a low level of technology.

The aim of the present invention is to eliminate the above drawbacks.
The invention was based on the object of developing a technologically more perfect process for the production of concentrated wort, preferably kvass wort, which ensures a high quality of the drinks with lower losses of extractive substances from the starting raw material.

The object is achieved according to the invention in that 30 to 55 parts by weight of freshly sprouted rye malt and 44 to 70 parts by weight of dry rye flour are made into a paste with water in a ratio of 1: 3 to 1: 4 and a fermentation preparation of the fungal culture Trichothecium roseum is poured into the mash from 0.1 to 0.4% based on the weight of the mashed raw materials is entered, whereupon in the mash by setting to a temperature of 40 to 42 ° C for a period of 1 to 2 hours, then by setting to a Temperature of 50 to 52 ° C for a period of 1 to 2 hours a proteolysis and finally saccharification by adjusting to the temperature ranges from 62 to 63 ° C and 73 to 75 ° C for 30 min each time, after which the mash for coagulation and precipitation of insoluble proteins cooked, the insoluble constituents separated, clarified, the clarified wort concentrated in vacuo to a concentration of 63 to 68% and to form the Melanoidine to the temperature range from 80 to 105 ⁰ C is heated.

A modification of the method according to the invention is that for preparing the wort 10 up to 30 parts by weight of freshly germinated barley malt, 69 to 90 parts by weight of barley flour and 0.5 to 0.8 ge important fermentation preparations of the fungus culture Trichothe cium roseum is used and the mixture obtained is mixed with water in a ratio of 1: 3 to 1: 4 will.

The process according to the invention for the production of concentrated kvass wort consists of the following:

The cleaned and sorted rye grain is made according to the air-water or better air-sprinkling method at a water temperature of 10 to 12 ° C for 20 to 24 hours to the moisture content of the soaked grain soaked from 42 to 44% with nucleation in water.

The rye grain soaked in water is allowed to germinate into the malt in order to achieve the maximum possible formation and Enrichment of required ferment complexes (cytolytic, proteolytic, aminolytic and others) bring about. Germination takes place at a temperature of 12 to 15 ° C for 4 days. When germinating if the grain is stirred, enriching it with oxygen from the air, the carbonic acid that forms is removed and, if necessary, also moistened.

For better dissolution of the malt and for the enrichment of a maximum amount of proteolytic ferments the grain is kept in the absence of air for 6 to 10 hours before germination is complete without stirring at a temperature of the malt not above 50 ° C. The finished, freshly sprouted If necessary, rye malt is allowed to wither a little and then crushed with water in a ratio of 1: 3 to 1: 4 on a hammer mill, turning it into malt milk, which is used to make Kvass wort is used.

The dry and previously soft boiled in water under pressure in steamers and then cooled Rye flour is mixed with the malt milk and the cytological ferment preparation before mashing the fungal culture and a purified preparation of Trichothecium roseum. The previous soft boil of the flour is for the better tearing of the starch grains, for their gelatinization and partial enrichment the mash with melanoidins is necessary.

The process of preparing (mashing) Kwaßanstellwürze, which is as complete a fermentative as possible Hydrolysis of starch and proteins of malt and flour, converting them into soluble sugars, The purpose of dextrins and amino acids and their transfer into the aqueous solution consists in the following:

You take 50% previously soft-boiled or non-soft-boiled rye flour, 50% freshly sprouted Rye malt in the form of malt milk (converted to the grinding moisture) and mixes it with warm water at a temperature not above 42 ° C in a ratio of 1: 3 to 1: 4 (depending on the specified concentration of the kvass wort). After the temperature of the mash (of the mixture) Has reached 40 ° C, the said ferment preparation is in this added in an amount of 0.2% of the mixture of malt and flour. The preparation of the mash is carried out so that an initial concentration of extractive substances in the wort is of the order of magnitude 15 to 14 balling percent is achieved.

The kvass mash prepared in this way should be as follows Go through processes:

1. Process of cytolysis at a temperature of 40 to 42 ° C for 1 to 2 hours under periodic Stirring the mash for 5 minutes every 30 minutes; the aim of this measure is the fermentative Hydrolysis (breakdown) of the substances in the intercellular walls of malt and flour (hemicellulose, rubber-like substances, etc.);

2. Process of deep proteolysis at a temperature of 50 to 52 ° C for 1 to 1.5 hours with periodic 5-minute stirring of the mash every 30 minutes, as in cytolysis. That The aim of proteolysis is a deeper and more complete breakdown of protein into soluble amino acids and Medium molecular weight proteins;

3. Process of saccharification of the mash at a temperature of 62 to 63 ° C for 30 minutes and at a temperature of 73 to 75 ° C for 20 to 30 minutes. The goal of saccharification is the fermentative hydrolysis of the starch of malt and flour to fermentable sugars;

4. The process of coagulation of the unstable soluble proteins of the mash by boiling it for 2 hours;

5. The process of separating the kvass wort from the spent grains and their purification.

The obtained kwass pitch wort is placed in a vacuum apparatus in order to prevent the formation of melanoidin, d. H. the formation of the melanoidins of bread taste, aroma and color carry out which the characteristic properties and the quality of Brotkwaß.

This process consists in increasing the concentration of extractive substances in the Kwassanstell wort to 63 to 68 percent balling at a temperature of 53 to 64 ° C. After reaching the specified Concentration, the malt temperature is increased to 80 to 105 ° C and it is kept at this temperature 30 to 35 minutes and more depending on the purpose of the concentrate and the termination the reaction of the formation of melanoidin at the stage which causes the formation of the characteristic bread taste, Aroma and color of concentrate and kvass guaranteed from the latter.

The concentrated kvass wort obtained by this process is made with all components of Brotkwaß blended and mixed to produce finished concentrated kvass

In the production of concentrated bread in bottles, the concentrated seasoning is mixed with sugar syrup mixed up to a density of the Kwass concentrate of 63 to 68 Balling percent, so that the content of Extractive substances in bread products are not below 27 to 28 Balling percent. In the concentrated wort y Citric or lactic acid can also be introduced in such an amount that it is present in the finished bread Such an activity is achieved that titration to 100 ml of Kwass with 3 to 4 ml of normal alkali solution can be. Aqueous or alcoholic extracts of natural extracts can be added to the concentrated wort aromatic herbs, roots, spices and spices. Becomes the most concentrated Kvass wort filled into barrels, lactic acid bacteria and yeast can be added.

Bread masses, which are prepared from the concentrated kvass wort, have a high taste quality and have properties that are valuable for the human organism.

Claims (2)

...- ■ ·· Patent claims: 1. A method for producing a concentrated Kvass wort by preparing pitch wort from a mixture of malt, flour and water with subsequent evaporation, characterized in that 30 to 55 parts by weight of freshly germinated rye malt and 44 to 70 parts by weight of dry rye flour with water in a ratio of 1 : 3 to 1: 4 made into a paste and a ferment preparation of the fungal culture Trichothecium roseum in an amount of 0.1 to 0.4% based on the weight of the mashed raw materials is added to the mash, whereupon the mash is adjusted to a temperature of 40 Cytolysis up to 42 ° C for 1 to 2 hours, then proteolysis by adjusting to a temperature of 50 to 52 ° C for 1 to 2 hours, and finally by adjusting to the temperature ranges from 62 to 63 ° C and a saccharification is carried out at 73 to 75 ° C for 30 min each time, after which the mash is boiled to coagulate and precipitate insoluble proteins insoluble constituents are separated off, clarified, the clarified wort is concentrated in vacuo to a concentration of 63 to 68% and heated to a temperature range of 80 to 105 ° C. to form the melanoidins. 2. Modification of the method according to claim 1, characterized in that for preparing the wort 10 to 30 parts by weight of freshly germinated barley malt, 69 to 90 parts by weight of barley flour and 0.5 to 0.8 parts by weight of ferment preparation of the mushroom culture Trichothecium roseum and the mixture obtained with Water is mixed in a ratio of 1 : 3 to 1 : 4.