MXPA99003175A - Glu express beer - Google Patents

Abstract

The present invention relates to gluten-free beer obtained from a mixture of starting materials comprising at least one cereal free of gluten and enzymes to saccharify the starch contained in this cereal, which is preferably chosen from the group comprising wheat buckwheat, sorghum and millet and is advantageously buckwheat, such beer is obtained by a method comprising a saccharification step of a mixture comprising at least one gluten-free cereal and saccharification enzymes, in particular amylolytic enzymes and glucanase and is particularly suitable to be consumed by individuals who can not tolerate glut

Description

EXPORT GLUTEN BEER DESCRIPTION OF THE INVENTION The present invention relates to a new type of beer that can be tolerated by those suffering from celiac disease. Celiac disease is characterized by persistent gluten intolerance, which induces atrophy of the jejunal villi, with hyperplasia of the follicles and poor absorption of many nutrient substances, with the consequent manifestations and clinical symptoms, such as weight loss, diarrhea, abdominal swelling, anemia caused by a deficiency of iron or vitamins, osteoporosis and the like. Epidemiological studies carried out in Europe have described an incidence of celiac disease in adults of 1: 950 in Sweden and 1: 1700 in Scotland. These data are based on symptomatic and diagnosed cases, but it is commonly believed that the actual incidence of celiac disease is considerably higher and that, in the general population, it is close to 1: 300. Therefore, those suffering from celiac disease should avoid the consumption of foods such as, for example, 'beer; Beer is a food produced by the alcoholic fermentation of sugar-sweetened must by the diastatic saccharification of barley starch, to which other types of cereals are optionally added. However, barley contains a large amount of gluten and, therefore, makes beer a food that must be excluded at all costs from the diet of those suffering from celiac disease. Therefore, the problem that underlies the present ref. 29886 invention is to provide a new beer that can be consumed by this considerable proportion of the population. The problem is solved, according to the invention, by a gluten-free beer obtained from a mixture of starting materials comprising at least one cereal free of gluten and enzymes to saccharify the starch contained in said at least one cereal. In a particular form of the present invention, the said at least one cereal is chosen from the group comprising buckwheat, sorghum and millet. Said cereal is advantageously buckwheat. Buckwheat has suitable properties for brewing in regard to both appearance and taste and, therefore, can be used as a substitute for barley. However, buckwheat does not contain the enzymes required to hydrolyze the starch to maltose and, therefore, these enzymes must be added separately, preferably α-amylase and glucanase. In a preferred embodiment of the present invention, the mixture consists of 40-80% by weight of buckwheat and to 60% by weight of a syrup obtained by the hydrolysis of gluten-free starch such as, for example, corn starch, rice starch, potato starch, etc. The syrup used is preferably a syrup obtained by the hydrolysis of corn starch, which will hereafter be referred to simply as corn syrup. The use of a gluten-free cereal syrup instead of the cereal itself has the advantage that it no longer requires the cereal to undergo the saccharification stage, thereby considerably simplifying the production process as a whole.

In a particularly preferred embodiment, the mixture is composed of buckwheat in a variable amount of 40 to 60% by weight, and corn syrup in a variable amount of 40 to 60% by weight. Excellent results are obtained when the mixture is composed of buckwheat and corn syrup in a weight ratio of 50:50. In the case that the mixture of starting materials does not have a sufficient amount of water-soluble proteins to provide the beer obtained therefrom with the required organoleptic properties such as, for example, the presence and consistency of the foam, a protease that is capable of constituting some of the water soluble protein content of the cereals can be added to the starting mixture. The beer according to the invention advantageously contains a colorant, preferably caramel. The present invention also relates to a method for producing the gluten-free beer described above, said method comprising a saccharification step of a mixture comprising at least one gluten-free cereal and saccharification enzymes. The beer according to the present invention has the great advantage that it is completely free of gluten and, therefore, can be consumed by those suffering from celiac disease without giving rise to the aforementioned undesired effects and, at the same time, it has organoleptic and an appearance that are completely comparable with those of barley malt beer. Not only the smell and taste, but also the amount and consistency of the foam that forms when beer is poured into a glass are completely similar to those of conventional beer.

The invention will be described below in its preferred embodiments, by way of non-limiting examples, in order to allow it to be understood more clearly. EXAMPLE 1 2650 kg of buckwheat, 3.5 kg of calcium chloride, 4 kg of calcium sulphate, 13 kg of caramel (EU E150C category) and 9 m of water are mixed in the form of a paste in a kettle of copper for a period of 30 minutes and at a temperature of 50 ° C. 4.5 kg of α-amylase is added to the mixture thus obtained, which is then raised to 78 ° C for a period of 15 minutes, left at this temperature for a period of 15 minutes and then brought to the boiling point. and left at that temperature for 30 minutes. Then, the mixture is cooled to 64 ° C by the addition of 6.5 m3 of water. Five books of ortho-phosphoric acid are also added, giving the mixture a pH of 5.6 ± 0.1. The contents of the kettle are transferred to a mixing tank, to which are added 4.5 kg of a mixture of glucanase and α-amylase (1: 1) and 4.5 kg of protease. At this point the saccharification stage begins, during which the starches contained in the buckwheat are converted into fermentable sugars by the action of the added enzymes, and the mixture remains at a temperature of 6 ° C for 30 minutes. The temperature is then raised to 72 ° C for a period of 15 minutes and maintained at this value for 25 minutes; the temperature then rises to 76 ° C (ideal temperature for filtration) and kept at this value for 10 minutes. At this time, the liquid (first beer must) is separated and then approximately 10 m3 of water are added in order to extract all the sugar from the mash. The filtrate thus obtained is transferred to a culinary boiler and 3 m3 of water and 2650 kg of corn syrup are added (50:50 weight ratio of buckwheat / corn syrup). The mixture thus obtained is boiled until 7-8% of the total mass has evaporated. As soon as the mixture begins to boil, add 4 kg of HNB hop extract, together with 30% of alpha acids and 6 books of ortho-phosphoric acid in order to give the solution a pH of 5.2 ± 0 ,1. After boiling for 40 minutes, an additional 10 kg of Pel.T90 hops are added. The product thus obtained is then transferred to a centrifuge in order to separate the coagulated proteins and the hop grain from the liquid phase. You get a must of beer that is ready for fermentation. For this purpose, it is cooled to a temperature of 13 ° C, aerated with 10 ppm of oxygen and yeast of Saccharomyces carlsgensis is added, which is purified in advance of any possible gluten residue by repeated washing with water, and put in solution at a concentration of 50% (one liter per hundred liters of must, so as to obtain a density of 16 million cells / ml). The initial fermentation temperature is 13 ° C, but rises to 14 ° C in the first 12 hours. The liquid then remains at this temperature until a value of 5 ° P is reached, after which the temperature is allowed to rise to a maximum of 16 ° C, and remains at this value until the fermentation is completed and released a total diacetyl concentration of < 0.15 ppm (168-192 hours). The beer is then separated from the yeast, transferred and matured by conventional techniques. The gluten-free beer thus obtained has the following characteristics: Manufacturing degree 11.30 PH 3.8 (% P) 250 foam retention Manufacturing degree 11.79 (s) (% v) Color (EBC) 6.0 Actual grade (% v) 3.75 Bitterness (EBU) 20 Apparent degree (% v) 1.90 Total nitrogen 180 Alcohol (% v) 5.0 (mg / ml) Limit attenuation (%) 87.0 co2 5, 5 EXAMPLE 2 The procedure described in Example 1 is repeated with the same experimental methods and procedures, changing only the amounts of the starting materials, ie, using 3180 kg of buckwheat and 2120 kg of corn syrup. The gluten-free beer thus obtained has the following characteristics: Degree of manufacture 11.30 pH 3.8 (% P) Foam retention 280 Manufacturing degree 11.79 (s) (% v) Color (EBC) 6.0 Actual grade (% v) 3.75 Bitterness (EBU) 20 Apparent degree (% v) 1, 90 Total nitrogen 210 Alcohol (% v) 5.0 (mg / ml) Limit attenuation (%) 87.0 C02 5, 5 EXAMPLE 3 The procedure described in Example 1 is repeated with the same experimental methods and procedures, changing only the amounts of the starting materials, ie, using 2120 kg buckwheat and 3180 kg corn syrup. The gluten-free beer thus obtained has the following characteristics: Manufacturing degree 11.30 H 3.7 (% P) Foam retention 220 Manufacturing degree 11.79 (s) (% v) Color (EBC) 6.0 Actual grade (% v) 3.75 Bitterness (EBU) 20 Apparent degree (% v) 1.90 Total nitrogen 150 Alcohol (% v) 5.0 (mg / ml) Limit attenuation (%) 87.0 C02 5, 5 It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.

Claims (15)

CLAIMS Having described the invention as above, the content of the following claims is claimed as property:

1. Gluten-free beer, obtained from a mixture of starting materials, characterized in that it comprises at least one cereal free of gluten and enzymes to saccharify the starch contained in said at least one cereal.

2. Beer according to claim 1, characterized in that said at least one cereal is chosen from the group comprising buckwheat, sorghum and millet.

3. Beer according to claim 2, characterized in that said mixture consists of buckwheat and enzymes to saccharify the starch contained in the buckwheat.

4. Beer according to claim 2, characterized in that the mixture consists of buckwheat in a variable amount of 40 to 80% by weight, and a syrup, obtained by the hydrolysis of gluten-free starch, in a variable amount of 20 to 60% by weight. weight.

5. Beer according to claim 4, characterized in that said syrup is obtained by the hydrolysis of corn starch.

6. Beer according to claim 5, characterized in that said mixture is composed of buckwheat in a variable amount of 40 to 60% by weight, and corn syrup in a variable amount of 40 to 60% by weight.

7. Beer according to claim 5, characterized in that said mixture is composed of buckwheat and corn syrup in a weight ratio of 50:50.

8. Beer according to any one of the preceding claims, characterized in that said enzymes are α-amylase and glucanase.

9. Beer according to any one of the preceding claims, characterized in that said mixture comprises a protease.

10. Beer according to any one of the preceding claims, characterized in that it comprises a colorant.

11. Beer according to claim 10, characterized in that said dye is caramel.

12. Method for producing a gluten-free beer, characterized in that a saccharification step of a mixture comprising at least one cereal free of gluten and saccharification enzymes.

13. Method according to claim 12, characterized in that said mixture comprises buckwheat and corn syrup.

14. Method according to claim 12 or 13, characterized in that the saccharification is carried out in the presence of amylolytic enzymes and glucanase.

15. Method according to claim 12, 13 or 14, characterized in that protease enzymes are added to said mixture.