DE2329867A1 - High alcohol, low sugar fermented malt drinks - e.g. beer, by multistage fermentation process - Google Patents

Abstract

The drinks have an alcohol content of 5-11 vol. % and a saccharometer reading (plato) of 0.3-0.8%, and are prepd. by (a) carrying out a brewing treatment for wort prodn. using a pure yeast which settles out, fermenting for >=9 days, removing the beer liquor and storing the yeast formed under sterile conditions; making a boiling liquor from malt, cereals and water and removing the starch in liq. form; making a main liq., heating to a temp. to extract protein and then to 52.5-65 degrees C; while making the charge, withdrawing >=3% (of the total prod. to be brewed) of a thin infusion liquor contg. large amts. of maltase, diastase and proteinases; adding the heated liquor to the main liquor and heating to is not >75 degrees C; withdrawing the wort from the mixed charge and boiling with hops; cooling the wort to 11.2-12.5 degrees C and adding at least half the infusion liquor so that the enzymes act on the dextrine, unfermented sugars and difficulty fermentable sugars; adding a determined amt. of the sterile yeast from the fermentation stage to the cooled wort and infusion liquor; and fermenting for 14 days. Prods. have good flavour and high alcohol and low sugar content.

Description

Charles Gluek, E.R. 5, Crystal Bay Wayzata, Minnesota, USA

Fermented malt beverage and process for its production

The invention relates to a fermented malt beverage and a very economical process for continuous production a special new malt drink that is brewed and fermented from grains, e.g. rice, wheat, barley or coarse cornmeal.

In recent years, particularly in the United States of America, thin fermented malt beverages with comparatively Low sugar content, real extract content and protein content produced which are a favorable among consumers Have found admission. These well-known fermented malt beverages have a higher alcohol content than beer, ale and Porter beer.

The chemical analysis and taste and aroma of these well-known fermented malt beverages are quite different from those of the classic fermented malt beverages that include beer, ale, porter, and stout. The process of making this known thin malt beverages require a very complete and long-lasting fermentation, as well as the addition of more expensive

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Enzymes during the execution of the process. Is disadvantageous also that in the methods of making these malt beverages, a large amount of for each separate brewing batch new yeast of a special and suitable type is required. It turned out that after fermentation or Fermentation of the malt beverage remaining yeast contaminated and unsuitable for any further use for brewing is. Another disadvantage is that the carbon dioxide generated during fermentation is not pure and unsuitable for Use in finished products, peeled off bottles or stored in barrels. In addition, for a new amount of yeast strain required for each braXian batch or type is necessary, the general type of the class of bottom-settling lager yeast (Saccharomyces cerevisiae).

The object of the invention is to provide the commercially available malt beverage products and to improve their production in that the time and labor expenditure of the entire production process is significantly reduced, especially in the fermentation process stages, and in particular, as part of the process, an on-going source of cheap, to develop specially required yeast.

Another task is the creation of an overall manufacturing process, which is specially designed to be carried out completely in a comparatively small malt beverage plant au become without the help and independent of any other brewery operations to achieve a large-scale, economical production of a completely new, strong fermented malt beverage with constant taste qualities and the desired chemical analysis values.

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According to the invention, the new fermented malt beverage, which can be distinguished from known products, is also an economical one technical process for its production created that the continuous, economical production of a contains highly effective special yeast material to ensure the uniform and particularly advantageous production of the new Ensure product.

The most important process stages of the process according to the invention relate to the yeast production operation, which takes place in the kettle performed boiler operation and the fermentation operation, the production of about three times the amount of finished, Alcohol-rich malt drink with a material cost and labor that is only slightly greater than that which was obtained by carrying out known processes to produce only a third of this amount.

For the economical large-scale production of the invention Fermented malt beverage with an alcohol content of at least 7% by volume proves to be achieved With particularly advantageous results, the following procedure is considered expedient.

Yeast production operation

In Hegel this operation consists in the complete one Brewing fermentation of a cheap lager using a predetermined strain or type of lager or bottom settling yeast for fermentation. This brew is completed by cooker mash, main mash, kettle treatment and Fermentation until at least the point where 3.2% by volume of beer is obtained. The preserved in the brew, comparatively pure carbon dioxide is collected and stored for later use in the production of the strong

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Malt drink. The 3.2% or higher beer produced is preferably discarded. It was found, that the non-contaminated yeast or culture produced by the beer brewing operation is obtained in increased yield uniform and of great value in the manufacture of the final product, a thin strong malt beverage.

In the yeast production operation, for example, the following substances can be used, prepared for ultimate brewing and fermentation of about 35 m (300 bar rice) of 3 »2% lager beer:

(a) 3360 kg barley malt,

(b) 998 kg of coarse corn meal or the equivalent

of starch-producing lager cereals,

(c) 771 kg of syrup mass,

(d) about 44 no (380 bar rice) in a suitable way condi-

ionized brewing water, and

(e) 31i8 kg of hops, either from US or other cultivation

territories.

In the grain boiling stage of the brewing process, the 998 kg of corn grits or the corresponding grain with about 230 kg of the grain malt plus about 4.6 nr (40 bar rice) des Brewing water mixed, and the resulting mixture is heated to 37.5 ° C for 30 minutes. After that the temperature increased to 62.5 ° C within about 8 minutes and held at this value for about> 0 minutes, whereupon by additional heating raised the temperature to the boiling point of 100 0 and held it at this value for 15 minutes will. This cereal mash is then slowly introduced into a main mash that has been produced beforehand and preferably at the same time .

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In the main mash, 3 ^ 30 kg of the malt mixed with about 23 nr (200 bar rice) brewing water adjusted to 37> 5 ° C and held at this value for 60 minutes, whereupon the temperature is increased to 50 ⁰ C by additional heating Is held at this value for 15 minutes. The temperature is then increased further to 75 ° C. and held at this temperature for about 18 minutes, during which time the specified cooker mix is slowly added.

Thereafter, it is discharged into a boiler operation, the mash tun and stripped whose liquid content in the vessel, followed by heating to boiling temperature of 100 ⁰ C. The semi-solid mash remaining in the vat is poured with additional 21 mr (180 barreis) hot brewing water. As soon as the contents of the kettle have reached boiling temperature, the 771 kg of bulk syrup are added. Hopping is carried out in the usual known manner. The contents of the kettle are boiled for about three hours.

After boiling and hops, the kettle contents are drained and the hot wort is then cooled to a temperature of about 9 ° C (7 1/3 ⁰ R), whereupon it is pumped into a fermentation start tank, where 8 parts of yeast of the particular desired Culture equivalent to about 182 liters (48 gallons) (at 10 % solids) is added. After standing in the starting tub for 24 hours, the WüriSe is transferred to closed fermentation tanks. The cycle is 9 days. The carbon dioxide gas is collected for further use in the subsequent production of the malt beverage.

The wort that has a Plato value during fermentation of 10% is fermented down to a Plato value of 2.3. After the 9 day fermentation cycle, this will be a volume

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content of at least 3> 2 beers having been deducted and preferably discarded and drained. The yeast remaining at this point makes about three times as much the original starting yeast and lies in uncontaminated State prior to use in the subsequent process stages for the production of the malt beverage · The Any yeast, with the exception of a very thin top layer and an extreme bottom layer, is collected from the fermentation tank and provides a sufficient amount of uncontaminated yeast for three malt beverage brews of approximately each 35 JQ (300 barreis) brew production.

The remaining operations in malt beverage production are explained in more detail below.

Cereal mash mixture; Grain, for example rice or cleaned corn grits, and a comparatively small amount of malt (preferably brewing malt, ground) are mixed with about 4.2 mr of water (preferably hardened and acidified to a pH of about 5> 3). With the specified amount of water, for example, 1180 kg of purified corn grits can be used with 5 ^ -4 kg of ground malt.

Cooking mash: The water mixed grain mash mixture is heated to a temperature of about 37.5 ° C and held at this temperature for about 60 minutes. This initial heating of the mash mixture causes the breakdown and extraction of soluble proteins and enzymes, especially the c (amylase component of diastase. After heating for 60 minutes, additional heat is added for about 15 minutes to bring the temperature of the mash to about 62.5 ° Increase C * # and cause the tf-amylase component to exert its effect on the starch content of the malt and semolina.

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th continued for a long time to bring the temperature of the watered mash to about 67.5 ° C and preferably not above 72.5 ° C, as this is the optimal temperature range for the conversion of the starch components through the action of the existing starch-liquefying enzymes, mainly the amylase component of diastase. After that, through Further exposure to heat over a 20 minute period gradually brings the temperature to the boiling point of 1CX) C increased and held at this value for 60 minutes. After boiling for 30 minutes, the grain mash will slow down introduced into the main mash produced at the same time and at * - this time to increase the temperature of the Main mash used, as described in more detail below. The specified digester mixing operation leads of course to liquefy the starches of the cereal components before they are added to the main mash.

Main mash; Simultaneously with the production of the specified cooker mix, a large amount (preferably about 1810 kg) of distillery malt and an equal or slightly larger amount of brew malt (finely ground) is added to the main mash.

7th
vat mixed with about 11.6 τητ brewing water, the pH of which is about 5 »5. This mixture is broken down in order to properly extract the soluble proteins and the albuminoids, which are mainly coagulable and which form a good break in the subsequent kettle operation. The watered mash is degraded at a temperature of 37-5 ° C for about 90 minutes, after which additional heat is applied to gradually raise the temperature of the mixture to 52.5 ° C. The mixture is held at this temperature for 25 minutes. This action leads to a conversion of the proteins by the enzymes present in the mash, e.g. proteinase, and it also causes a partial conversion of non-coagulable albumin

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noiden in a coagulable state and brings in some Precipitate some of the albuminoids into solution.

To successfully carry out the process of the invention, it is very important that at the stated temperature of 52.5 ° C., at which the mixture is held for a few minutes, a thin liquid (hereinafter referred to as "infusion" liquid) from the Mixture or the watered mash is withdrawn. 0.3 to 0.5 % (preferably about 0.4%), based on the total amount of the malt beverage to be brewed, of thin infusion liquid is subtracted, corresponding to about 83 liters (22 gallons), if the proportions of reaction components indicated, for example, are used will. This withdrawn infusion liquid is unusually rich in enzymes and contains a large amount of obobohydrases including maltase and diastase, and it also contains a large amount of proteinases. The withdrawn infusion liquid is kept refrigerated at a sufficiently low temperature to prevent it from being infected by bacteria.

Addition of digester mash to the main mash: After the infusion liquid has been removed, the grain or digester mash heated to boiling temperature is slowly added to the main mash, which is preferably done within about 30 minutes. The addition of the digester mash naturally brings about an increase in the temperature of the mash mixture formed, and the addition is preferably controlled in such a way that the temperature of the mash mixture obtained is increased to about 65 ° C., this temperature preferably being further

Maintained for 30 minutes in order to achieve complete liquefaction of the starch components. Thereafter, heating is continued in order to increase the temperature of the mash mixture within a short time of about 5 minutes to a value between 67.5 and 70 ⁰ O, and this temperature becomes

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Maintain for about 30 minutes to achieve an extensive saccharification of the starches, mainly through read the existing ß-amylase component of the slides. To this At the time, an iodine test should be practically neutral. Thereafter, the temperature will rise rapidly to one within about 5 minutes The temperature is raised to about 72.5 ° C and the mixture is held at that temperature for about 15 minutes. Afterward the mixture is mashed to convert any remaining starch content.

From the above it follows that the entire, for specified mashing operation is much longer than that in almost all known brewing processes time used, and that five different Temperaturstufeη can be applied.

Kettle operation The wort is filtered off from the mash tun and passed into the kettle in the usual known manner, whereupon a substantial amount of the enzyme-rich infusion liquid, preferably 24 to 26 % of the total withdrawn amount, is added to this first wort, in which case the The temperature of the mixture obtained is in a range from preferably 65 to 72.5 ° G. The enzymes present in this infusion liquid act rapidly on the non-fermentable and difficult to ferment sugars and dextrins and convert them to a very substantial extent into sugars that are accessible for fermentation or fermentation. Preferably, the kettle is not otherwise heated to high temperatures until 75% of the first wort has been drawn from the mash tun into the kettle. Thereafter, the steam is turned on and brought the boiler slowly to boiling temperature of 100 ⁰ G and then, which is preferably equivalent to a period of four hours at atmospheric pressure with the rest of the wort for a suitable period, cooked. While dee

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Hops are added to the boil in the usual known manner, and brewing sugar (gerelose) or an equivalent substance can be added directly to the kettle, with the example specified amounts of reactants an amount of about 726 kg of cerelose proves to be suitable. Of course Instead of brewing sugar, you can add an additional amount of sugar by using more starchy Grain products such as corn semolina or rice are effected during the cooking operation.

Cooling operation: The wort obtained in the manner indicated is withdrawn from the kettle and cooled by passing it over conventional known cooling devices, and during this cooling most of the remaining enzyme-rich infusion liquid that had previously been withdrawn (preferably about 70 % of the total withdrawn Amount) is added, and the wort is preferably cooled to a temperature in the range between 10 and 12.5 ° C. The addition of the large amount of Infusxonsfluidkext at this point is important, as this causes a significant further breakdown of the various difficult-to-ferment and otherwise non-fermentable sugars and dextrins and in this way ultimately a wort is obtained that is particularly useful for the subsequent fermentation operations is powerful and effective.

Fermentation operations: The wart obtained and treated with infusion liquid is removed from the cooler pan and set at a temperature of preferably 10 to 12.5 ⁰ O and mixed for fermentation with the specified, as described, non-contaminated yeast of the most suitable strain. Only about a third of the yeast produced and collected in the yeast production operation is used for fermentation of the malt beverage to be produced

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required when using the specified amounts of reactants. This amount amounts to about 186 liters (4-9 gallons) of the produced, uncontaminated yeast (of the particular.,; Strain) at 10 % solids. The fermentation is carried out at a temperature of preferably slightly below 16.2 ⁰ O (1J ⁰ R) over a period of 13 to 16 days. As can be seen, the fermentation or fermentation temperature is considerably higher than the average temperature for fermenting brewing products.

To carry out the method of the invention, a small amount (preferably about 6 %) of the total amount of infusion liquid removed from the wort is added during fermentation operations at the end of the 8th or 9th day of fermentation, resulting in more efficient fermentation and Utilization of all sugars and fermentable components leads.

Of course, the specified exact proportions, temperatures and sequences used are only to be understood as examples which can be varied considerably in order to produce slightly different types of malt beverage products within the scope of the invention. Experience has shown that the best results in the production of the special, strong malt beverage according to the invention from practically only grain products can be achieved if process conditions with regard to voritehen.de sequences and process steps are used that correspond to the specified conditions within narrow limits with regard to reaction times and temperatures near. This is especially true when a Verfahrensparodukt very low extract content and Plato value at an alcohol content of more than 7 percent - is aimed at.%. Fermented malt beverages according to the invention with an alcohol strength of up to 11% by weight can be produced.

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When carrying out the specified method using the specified amounts of reaction components and yeast is after adding carbon dioxide, the process product in a yield of about 35 m (300 bar rice) of malt beverage with a Alcohol strength of about 7.3% by weight and a Plato value of about 0.4 can be produced.

A typical malt drink produced according to the invention has, for example, the following analytical values:

Specific weight - actual weight 1.004 saccharometer display - Plato value 0.5 Alcohol wt% 7.3

Real extract 2.9

reducing sugars 0.6

Total acids as lactic acid 0.12

Protein 0.44

pH 4.9

Extract of wort (original) 14.3

real degree of fermentation 79.0

apparent degree of fermentation 94.0

The stated analysis values apply to a malt beverage with an alcohol strength of about 7-3% by weight. After this Processes of the invention are process products obtainable with a Plato value below 0.35 »a protein content of only 0.38 and an alcohol strength in the range from 5 to just over 11.2% by weight.

The malt beverage that can be produced according to the invention is related clearly distinguishable in terms of taste and aroma from all known malt beverage products and has a lower level Extract and sedimentation content than any of the known malt beverages, and it is also characterized by more constant Taste qualities. The taste is pretty

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Wine-like nature and not too mild.

Another notable inventive feature is the complete fermentation of the new malt beverage within a total of about 13 days, whereas at least 18 days when the known methods are carried out required are. It has proven to be advantageous that these results can be achieved without expensive enzyme additives are.

From the standpoint of economy and uniform quality of the malt beverage according to the invention, it is advantageous that about 104 mr (900 bar rice) of the strong malt beverage according to the invention can be produced from the amount of special yeast obtained in the yeast production operation. The amount of work and the cost of reworking materials are significantly reduced compared to the known processes for producing malt beverages.

It deserves to be emphasized that the procedure of the Invention is intended and is preferably carried out in all of its process stages in a malt beverage brewery or facility not engaged in any other brewery operation for the production of beer, ale, or the like. in the Operating such a plant, the method of the invention eliminates all work, do the filling and Storage of beer in barrels, the effort required and the effort that leads to aging and to the Peeling off the beer on bottles are required concern. Since thus the method of the invention of beer production operations clearly separated and the beer liquor produced discarded and withdrawn from the yeast making operations there is a further advantage that during the entire

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th method according to the invention no problem with respect to bacterial infection occurs.

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Claims (4)

Claims rl J Fermented malt beverage with a wine-like taste and aroma, characterized by an alcohol content of 6 to 11% by volume, a saccharometer display from 0.3 to 0.16Plato units, a protein content of 0.4 to 0.6 % and an apparent Degree of fermentation of about 94 % 2. Malt beverage according to claim 1, additionally characterized by a real extract content of 2.6 to 3% specific gravity of about 1.004 and a pH of about 5 3 · Method of making a fermented malt beverage according to claims 1 and 2 with an alcohol content of 5 to 11 vol .-% and a saccharometer display of 0.3 to O, 8? 3? Lato units, the implementation of which is entirely in a plant not involved in other brewery operations and the cyclical yeast production operations includes, each followed by several batch-wise malt beverage production operations, characterized in that one a) first a yeast-making beer brewing operation in the separate plant carried out using a predetermined, non-contaminated, settling to the ground Yeast for wort fermentation, and fermentation lasts about 9 days, b) immediately afterwards the produced beer liquid is removed from the system, c) sets aside the comparatively large amount of the yeast produced in the beer brewing operation and under sterile conditions Conditions, / »09883/0475 d) produces a cooker mix from malt and grain products and liquefies water and the starch content of this mash, e) a main mash, preferably simultaneously with the Production of the digester mix, f) the main mash, which contains a large amount of malt, is first transferred to a protein for the extraction of soluble proteins heated favorable temperature, g) then this main mash is heated comparatively briefly to a temperature between 52.5 and 65 ° G, h) from the temperature range in the specified Main mash during the mashing operation making up at least 3% of the total volume of product to be brewed Subtracts the proportion of the existing thin infusion fluid that is rich in maltase, diastase and proteinases, i) then add the heated cooker maize to the main mash and then the temperature of the main mash is heated to a value not exceeding 75 ° C, j) withdraws the wort liquid from the mixed mash and that the withdrawn mixture boils for a predetermined time and during this time hops are added, k) the wort obtained in this way is cooled to a temperature between about 11.2 and 12.5 ° 0 and then cooled Seasoning at least half of the withdrawn infusion liquid is added to the effect of the contained therein Enzymes on the dextrins, the non-fermentable sugars and the difficult-to-ferment sugars, and 1) with the cooled wort and infusion liquid only a predetermined part of that produced in the beer brewing operation sterile yeast and the fermentation of the wort 409883/0475 - Λ7 - continues for a total of about 14 days to produce a batch of malt beverage with a special, somewhat vinous Taste and with the specified characteristics. 4. The method according to claim 3, characterized in that a second batch of practically similar malt beverage is produced by carrying out the specified process steps using a second predetermined portion of the sterile soil settling in the indicated beer brewing operation obtained yeast with retention of a predetermined proportion of this yeast for repeating the specified Yeast making beer brewing operation. 5. The method according to claim 4, characterized in that one the carbon dioxide gas from the yeast making beer brewing operation collects in the pure state and with this collected carbon dioxide gas the subsequent batches of malt beverage carbonized after fermentation. 409883/0475