MXPA99003176A - Export gluten beer containing rice malt and wheat sarrac - Google Patents

Abstract

The present invention relates to a gluten-free beer, obtained from a mixture of starting materials comprising buckwheat, rice malt and, optionally, a component chosen from the group comprising corn, sorghum, millet and / or syrups thereof, this component is preferably corn syrup, the beer is obtained by saccharification of the aforementioned mixture, optionally in the presence of amylolytic enzymes and glucanase, and is particularly suitable to be consumed by individuals who can not tolerate gluten.

Description

EXPORT GLUTEN BEER DESCRIPTION OF THE INVENTION The present invention- refers 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, optionally supplemented with other types of cereals. 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 underlying the present invention is to provide ref. 29993 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 buckwheat, rice malt and, optionally, an additional component chosen from the group comprising corn, sorghum, millet and / or syrups thereof. Preferably, rice malt is present in amounts of at least 5% by weight. Among the gluten-free starting materials, it is found that buckwheat has suitable properties for the preparation of beer, both in terms of appearance and taste, and can therefore be used as a substitute for barley. However, buckwheat does not contain the enzymes required to hydrolyze starch to maltose, and this makes it necessary to add rice malt, which is gluten-free by itself. An additional cereal chosen from corn, sorghum and millet may be used if desired to provide the particular organoleptic properties of the beer. It has also been shown that it is advantageous to replace these cereals with syrups thereof; this substitution makes it possible to dispense with the saccharification step of the starch contained in the added cereal, thus making the process simpler and more cost-effective. Advantageously, the beer according to the invention is obtained from a mixture comprising corn syrup as an additive. A particularly advantageous embodiment includes the use of buckwheat, rice malt and corn syrup in a weight ratio of 20/60/20.

In an alternative embodiment, buckwheat, rice malt and corn are present in said starch starting material in a weight ratio of 40/10/50. In this case, as the amount of rice malt is relatively low, it is necessary to add amylolytic enzymes and glucanase to the mixture of starting materials in order to obtain a product with optimum sugar and alcohol contents. In any case, the presence of these enzymes is always preferable, if not even necessary, since they allow a product with standardized properties to be obtained, independently of the amount of enzymes present in the rice malt. The α-amylase is preferably used as an amylolytic enzyme. This enzyme is able to cleave the starch molecules at any point, giving rise to dextrins, which are easily saccharifiable molecular structures. In case the mixture of starting materials may not necessarily have a sufficient amount of water-soluble proteins to provide the required organoleptic properties to the beer obtained therefrom, such as, for example, a foam, consistency, etc., the starting mixture may contain a protease that is capable of constituting some of the protein content of the water-soluble cereals. The present invention also relates to a method for preparing the beer according to the invention, said method comprising a step of saccharification of a mixture of starting materials comprising buckwheat, rice malt and, optionally, a. component chosen from the group comprising corn, sorghum, millet and / or syrups thereof.

The amylolytic enzymes and glucanase are optionally added to said mixture, making it possible for these enzymes to shorten and standardize the saccharification times, which would otherwise vary from time to time depending on the concentrations of the enzymes present in the rice malt. 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. Two preferred embodiments of the invention will now be described, by way of non-limiting examples provided to enable a better understanding of the invention to be achieved. Example 1 500 kg of rice malt, 2150 kg of buckwheat, 3.5 kg of calcium chloride, 4 kg of calcium sulfate, 13 kg of caramel (EU E150C category) and 9 m3 of water in a kettle are mixed. 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. liters 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 4.5 kg of a mixture of glucanase and α-amylase (1: 1) and 4.5 kg of protease are added. At this moment the saccharification stage begins, during which the starches contained in the buckwheat are converted into fermentable sugars by the action of the enzymes contained in the rice malt, and the mixture remains at a temperature of 64 ° C for 30 days. 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 is then raised 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 (ratio of buckwheat / rice malt / corn syrup = 40/10/50). 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% alpha acids and 6 liters 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. This provides a must of beer that is ready for fermentation.

For this purpose, the must is cooled to a temperature of 13 ° C, aerated with 10 ppm of oxygen and yeast of Saccharomyces carisbengensis is added, which is purified in advance of any possible gluten residue by repeated washing with water, and it is placed in solution at a concentration of 50% (one liter per hundred liters of must, so that a density of 16 million cells / ml is obtained). 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 complete and reached 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: Original gravity (% p) 11, 30 pH 4.1 Original gravity (% v) 11.79 Retention of foam (s) 250 Real extract (% v) 3.75 Color (EBC) 6.0 Excerpt apparent (% v) 1, 90 Bitterness (EBU) 20 Alcohol (% v) 5.0 Total nitrogen (mg / l) 200 Limit attenuation (%) 87.0 C02 (g / l) 5.5 Example 2 The procedure described in Example 1 is repeated with the same experimental methods and procedures, changing only the quantities of the main components, ie. in the boiler: 1332 kg of buckwheat, 1332 kg of corn syrup; 500 kg of rice malt; to the mixing tank they add 3496 kg of rice malt. No amylolytic enzymes and glucanase are added in this example due to the large amount of rice malt used. The gluten-free beer thus obtained has the following characteristics: Original gravity (% p) 11, 30 PH 4.1 Original gravity (% v) 11, 79 Retention of foam (s) 250 Real extract (% v) 3.75 Color (EBC) 6.0 Excerpt apparent (% v) 1, 90 Bitterness (EBU) 20 Alcohol (% v) 5.0 Total nitrogen (mg / l) 200 Limit attenuation (%) 87.0 CO2 (g / l) 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.

Claims (11)

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

1. A gluten-free beer, obtained from a mixture of starting materials, characterized in that it comprises buckwheat, rice malt and, optionally, an additional component chosen from the group comprising corn, sorghum, millet and / or syrups of the same.

A beer according to claim 1, characterized in that said mixture of starting materials comprises rice malt in an amount of at least 5% by weight.

3. A beer according to claim 1 or 2, characterized in that said additive is corn.

4. A beer according to claim 1 or 2, characterized in that said additive is corn syrup.

5. A beer according to claim 4, characterized in that said mixture of starting materials comprises buckwheat, rice malt and corn syrup in a weight ratio of 20/60/20.

6. A beer according to any one of the preceding claims, characterized in that said mixture of starting materials comprises amylolytic enzymes and glucanase.

7. A beer according to claim 6, characterized in that said mixture of starting materials comprises buckwheat, rice malt and corn syrup in a weight ratio of 40/10/50.

8. A beer according to any one of the preceding claims, characterized in that said mixture of starting materials comprises a protease.

9. A method for producing a gluten-free beer, characterized in that a step of saccharification of a mixture of starting materials comprising buckwheat, rice malt and, optionally, an additive chosen from the group comprising corn, sorghum, millet and / or syrups thereof.

10. A method according to claim 9, characterized in that amylolytic enzymes and glucanase are added to said mixture.

11. A method according to claim 9 or 10, characterized in that protease enzymes are added to said mixture.