DE2832993A1 - METHOD FOR PRODUCING NON-ALCOHOLIC BEER - Google Patents

Description

PATENT LAWYERS ZIPSE + HABERSACK Baden-Baden Munich

Telephone (072 31) 22487 telegram ATOMPATENT

LeeslngatraBe 12 D-757O BADEN-BADEN

DIPL-ΙΝβ. H.-J. HABERSACK DIPL-PHVS. E. ZIPSE

Applicant: Grande Brasserie de la Patrie
Schutzenberger & Cie, SA
8, rue de la Patrie
SCHILTIGHEIM (Bas-Rhin), France

Method of making alcohol-free
beer
Priority: July 29, 1977, France No. 77 24440

The present invention relates to the field of making non-alcoholic beer and has a method for making it of such a beer to the subject.

It is currently used for the production of non-alcoholic beer Minimum densimetric titre due by the state at 2

809886/0956

which corresponds to a Plato density of 5.27.

Those observed in traditional yeast fermentation of beer physico-chemical processes are:

- the production of alcohol,

- the depletion of the nitrogen medium in the form of amino acids or protein with yeast overgrowth,

- Sour the sludge and

- the generation of carbonic acid gas with the entrainment of volatile substances by scrubbing with the same gas.

The present invention has set itself the task of maintaining the above-mentioned phenomena an alcohol-free Produce beer, i.e. with less than 1 alcohol content.

To solve the problem, a method for the fermentation of alcohol-free beer is proposed according to the invention, which is characterized in that a mash of low concentration is used, one for the mash Making a normal beer the required part of double hops adds the whole to a pH value during brewing of about 4.3 adjusts the brewing pan for an hour and a half with a view to eliminating part of the protein fraction brings to a boil, then the complicated nitrogen fraction diminishes by passing it through during a day directs a protein diastasis, cools and aerates the mash, whereupon it is kept at a temperature of about 8 strong oxygenation and with the addition of two Grams of maltolisine per hectolitre are filled into barrels and left to rest for twenty-four hours, after which the mash is made up to a temperature of about 0 C, for example in the

809886/0956

Order of magnitude of I ⁰ C, cool down sharply and add one liter of yeast per hectolitre of mash, let the mash ferment until well-crinkled ripples appear, accompanied by a temperature increase in the order of 3 ° C, then the beer to a temperature close to O ⁰ C, for example in the order of magnitude of I ⁰ C, it is filtered off over a gravel clock to eliminate the yeast, the beer is pumped into pre-filling tanks, ascorbic acid is added at a ratio of two grams per hectolitre and finally stirring with CO 2 blowing in the pre-filling tanks under counter pressure up to a saturation of six grams per liter for approximately one day. .

The mash is a relatively low-sugar mash and has a Plato density in the order of 7 to 8 °. These Mash comes preferably from the washes of the dense mash, i.e. that it comes from a sugared fraction, which is obtained by spraying the spent grains with water, the first juice of which has already been separated and for the manufacture of serves normal beer. The use of such a mash allows the lowest possible reduction and thus an increase in size the non-fermentable dextrins in the fermentation pulp. Indeed the washes of the mash seal relatively more Dextrins, more nitrogenous masses, more ashes, more Silicon dioxide and a stronger tannin content. It follows that for an equivalent degree of piatograms one concentration from less fermentable substances.

A significant part of the protein fraction, which is always detrimental For a good preservation of the beer it is made by simmering the mash in the presence of hops during one and a half Hours away.

The yeast dosage used to inoculate the mash is below those used for making regular beer to facilitate cellular multiplication is and is essentially equal to half that required for the production of normal beer.

The acidification of the beer cannot be carried out during the fermentation phase because the latter is shortened. So it is only immediately when brewing by adjusting the pH value of about 4.3 ensured during the filling into the barrels. The pH value is roughly the same as that of a normal finished one Beer and enables the beer to be protected against conventional infections, similar to its pasteurization guarantee. The beer obtained by applying the method according to the invention has an apparent concentration about 6.5 Plato, which is practically double that of a normal beer.

Of course, the invention is not restricted to the method described. Different modifications are possible, without departing from the scope of the invention.

Claims (2)

Claims 1. A process for the production of non-alcoholic beer, characterized in that a low concentration mash is used, a portion of double hops required for the production of normal beer is added to this mash, the whole being brought to a pH value of approximately 4 during brewing, 3, brings the brewing pan to the boil for one and a half hours with a view to eliminating part of the protein fraction, then reduces the complicated nitrogen fraction by directing it through a protein diastasis during a day, cooling and aerating the mash, after which it is kept at one temperature of about 8 ° with strong oxygen enrichment and with the addition of two grams of maltolisiη per hectolitre filled into barrels and allowed to rest for twenty-four hours, after which the mash is up to a temperature of about ⁰ ° C, for example in the order of 1 ° C, cools down considerably and adds one liter of yeast per hectolitre of mash , the mash mentioned is accompanied by well-crinkled crimps until it appears 809886/0956 ORfQlWAL! IMSPECTEO from a temperature increase in the order of 3 ° C, then ^{cools the beer to a temperature of high 0 0} C, for example in the order of 1 C, filters it to remove the yeast using a Kieseiguhr, pumps the beer into pre-filling tanks, Add ascorbic acid in a ratio of two grams per hectolitre and finally stir with CO 2 blowing in the pre-filling tanks under counter pressure to a saturation of six grams per liter for approximately one day. 2. The method according to claim 1, characterized in that the mash is relatively low in sugar and a Plato density in of the order of magnitude of 7 to 8, this mash preferably being produced by washing the dense mash, i.e. which corresponds to the sugared fraction obtained by sprinkling the spent grains with water, whose first juice has already been separated. 80 9 886/0956