RO121526B1 - Beer assortment and process for producing the same - Google Patents

Abstract

The invention relates to a beer assortment having a content of 78...1000mg/l of bitter alpha-acids and a content of 50...100 miug/l serotonine. The process for producing said beer assortment is carried out by means of the following stages: preparing a hop extract depleted in bitter alpha-acids, by liquid CO2 extraction from the lupulin grinding-free, resulting after removing the lupulin granules from the hop umbels, previously frozen in liquid nitrogen and milled; - preparing a box thorn extract by liquid CO2 extraction from stems, leaves and milled box thorn fruits; - there being obtained a mixture of hop extract: box thorn extract in a volume ratio of 30...70/70...30; - preparing the malt wort obtained from milled malt by mashing; fermenting the malt wort by fractionally introducing, in two steps, the mixture obtained from the two extracts, namely: 60% when the wort begins to ferment and 40% after 40 minutes, at the same time there being activated a process of quick maturation in an ultrasonic field and cooling the said obtained beer wort; - fermenting the beer wort with a lower fermentation yeast from the Saccharomyces carlsbergensis genus in an ultrasonic field, thus being obtained the non-filtered beer; followed by filtering on polymeric membranes, pausterization or sterilization in an ultrasonic field.

Description

The invention relates to a new assortment of beer and to a process for its production.

Various types of beer are known, which generally have a quite high content of bitter acids.

The classic procedures for obtaining the various types of beer consist of: preparation of malt must by grinding malt; boiling the malt with hops, resulting in the beer must; fermentation of beer must in which unfiltered beer is formed; filtration and possibly pasteurization.

These processes have the disadvantage that the beer obtained contains a percentage of bitter acids, which have a relatively diminishing effect on sexual potency.

The technical problem, which aims to solve the invention, is to make a new assortment of beer, with a low content of α-bitter acids and an increased content of serotonin.

The new assortment of beer, according to the invention, has a content of 78 ... 100 mg / l of bitter acids and a content of 50 ... 100 pg / l of serotonin.

The process according to the invention is carried out through the following phases:

- preparation of a hop extract depleted in bitter α-acids by extraction with liquid CO ₂ from the lupulin-free grinder, resulting after the removal of the lupulin granules from the hop cones, previously frozen in liquid nitrogen and ground;

- preparation of a seaweed extract by liquid CO ₂ extraction from the ground stalks, leaves and ground fruits;

- making a mixture of hops extract: sea buckthorn extract, in a volumetric ratio of 30 ... 70/70 ... 30;

- preparation of malt must by brazing, from ground malt;

- boiling of the malt must, with the fractional introduction in two stages, of the mixture of the two extracts, namely: 60% at the beginning of boiling the must and 40% after 40 minutes, together with the activation of a fast aging process in the ultrasonic field and cooling of the must of beer thus obtained;

- fermentation of beer must with a lower fermentation yeast, of the genus Saccharomyces carlsbergensis, in an ultrasonic field, obtaining unfiltered beer;

- filtration on polymeric membranes;

- ultrasonic pasteurization or sterilization.

This results in a new assortment of beer, with improved organoleptic qualities.

The product and process according to the invention have the following advantages:

- obtaining a beer with improved qualities, with aphrodisiac effect;

- reducing the time of beer production (from 42 days in the classic process, to 3 ... 4 days);

- increasing the manufacturing capacity of the classic lines;

- the equipment needed in the classic procedures can be used without major changes.

The invention is further illustrated in connection with FIG. 1,2 and 3, representing:

FIG. 1, block diagram for the production of beer according to the invention;

FIG. 2, ultrasound activator for the fermentation phase module;

FIG. 3, the modular scheme of the installation with constructive details.

The assortment of beer obtained according to the invention has improved organoleptic qualities, as shown in the following table.

RO 121526 Β1

Table 1

Type Blond beer Category Low alcohol Light Hypocaloric (dietary) usual Special Assortment (concentration of malt must) 6.5 8-11 10.5 12 * Alcohol concentration maximum 1.5 minimum 2.8-3.2 minimum 3.1 minimum 3.4 > 4 CO, g / 100 cm ³ (min) 0.34 0.33 0.33 0.33 0.33 Organoleptic properties - Appearance Clear liquid, without sediment or impurities - Look Characteristic of each type. Pleasant. No foreign odor (of mold, sour, etc.). Hopefully. - Taste Characteristic of each type, bitter, pleasant, with no foreign taste - Foam The beer poured into a special glass must form a persistent foam and the bubbles of carbon dioxide will slowly dissolve.

* enriched with serotonin-containing dog extract 13

The installation comprises automated or semi-automated modules, specific to the execution of 15 phases of the above mentioned process:

- a module A, for obtaining the extract of hops depleted in bitter α-acids, provided 17 with a device for extraction by separation of the bitter α-acids;

- a module B, for obtaining the extract of sea buckthorn, 19

- a module C, for mixing hops extract and sea buckthorn extract, with a stirrer, 21

- a module D, for carrying out the lunging phase;

- an E module, for carrying out the sugar phase; 23

- an F module, filtering, with porous filters;

- a module G, for the realization of the boiling phase, provided with a 25 ultrasound activator;

- a module H, fermentation of the must, provided with an ultrasonic activator; 27

- a module I, for ultra-filtration sterilization with membrane filters;

- a J module for pasteurization. 29

The following are three examples of embodiments of the invention.

Example 1. Obtaining the extract of hops depleted in bitter α-acids is done in 31 the following way:

- the hops cones are introduced in liquid nitrogen for 10 minutes;

- remove the nitrogen cones (frozen);

- the frozen hop cones are ground in a disc mill; 35

- the granules of lupulin are separated, a product having an aphrodisiac effect, in a special machine, provided with a screw shaft for taking the hops machine depleted in lupulin and 37 a suction system of the lupulin granules, attached to a central drum, spiraled for increasing the sieve surfaces. 39

Spiral drill 8 has the following components:

- a spiral chamber 9 for milled hops, with dimensions 70x2000; 41

- a room 10 for lupulin granules, size 20x2000.

RO 121526 Β1

The two chambers are constructed of 0.5 mm thick food stainless steel sheet and are separated by a special sieve 11, with 200 ... 500 pm mesh, which ensures the hop (depleted in lupulin granules) out of the machine. , from where it is introduced into the extraction stream (module A).

The central drum 8 drive system is provided by an electric motor 13, 3 kw and a gear motor. The suction system is equipped with a cyclone and a fan driven by an electric motor with the power of 7 kw.

The machine is fed through the feed mouth 12. The temperature of the central enclosure is around -15 ° C.

In order to reduce the energy consumption, the separation of the lupulin granules and their stabilization from the point of view of microorganisms in the technological flow, can be done in another way: using an electrostatic separator for lupulin granules.

The technical characteristics of the electrostatic separator are:

- capacity, 20 ... 25 kg / h;

- high voltage, 30 ... 35 kv;

- installed power, 0.8 kw;

- degree of purification, 95%;

- mass, 300 ... 350 kg;

- separation temperature, -15 ° C.

Lupulin is packaged in various forms of packaging. It is taken into account that it oxidizes quickly, and its sticky nature requires it to be kept at low temperatures. It can be used in natural medicine for various therapeutic purposes. The lupulin-free hop mill is granulated and introduced into a special CO ₂ extraction plant (module A).

The components of module A to obtain the extract of hops depleted in bitter a-acids, respectively B, to obtain the extract of sea buckthorn, are the following:

- an extraction column 1, with a capacity of 6000 I (2 pieces);

- an extract separator, provided with condensation-evaporation system 2;

- a filter 3;

- a vessel for CO ₂ gas, 4;

- a compressor for liquefaction CO ₂ , 5;

- a liquid CO ₂ tank, equipped with a cooling system 6;

- a liquid CO ₂ pump in columns 7;

- a spiral drill machine 8, with screw axis for separating the lupulin granules.

In the extraction columns, with a capacity of 6000 l, 200 kg of mill and 4000 l of liquid CO ₂ are introduced.

The temperature of 5 ... 10 ° C and the pressure of 55 ... 60 bar are maintained for 3 hours. After 3 hours, the liquid from column 1 moves into the extract separator 2.

The lower part of the extractor is removed from the hopper. From the separator 2, the carbon dioxide is transferred to the gaseous state in the vessel 4, after which it is compressed and transformed into a liquid, with the aid of the aggregate 5. After the CO ₂ removal of the separator 2, an extract depleted in α-acids is obtained. to enlarge.

RO 121526 Β1

By the same procedure, that is: 1

- grinding the seafood in a hammer mill (classic);

- obtaining the extract of sea buckthorn in liquid CO ₂ environment and in the same installation 3 presented above (module B), using the quantity of 200 kg sea buckthorn and 40001 of liquid CO ₂ , the other operations and parameters being identical.5 thus obtaining an extract of seafood with special characteristics:

- rich in serotonin; 7

- rich in vitamins.

The extract of hops depleted in bitter α-acids and the extract of sea buckthorn rich in serotonin 9 is mixed in module C, consisting of:

- a cylindrical vessel of food stainless steel 14; 11

- a main shaft 15, provided with blending blades 17;

- a drive system 18, consisting of an electric motor and a planetary gearbox 13.

The two extracts are introduced through the mouthpiece 19, the product obtained being 15 discharged through the tap 20.

In this module, a mixture of hops depleted in bitter α-acids and extract of 17 buckets is obtained in various reports 30 ... 70/70 ... 30.

In parallel with these phases, the preparation of the malt must is carried out. 19

To begin with, a wet milling is applied to the barley, which comprises four stages:

- Soaking with water at 40 ° C, for 20 ... 25 minutes, followed by 21 recirculation of water, for 10 minutes, until a humidity of 30% is reached. Water consumption is 0.75 hl / 100 kg barley (barley); 23

- draining the soaking water with an extract of about 0.3 ... 1.0%, which can be passed into the boiling boiler as water for boiling. The operation takes 5 min; 25

- wet grinding itself, for 40 minutes;

- cleaning and washing the mill by splashing water and pumping water in the 27-boiler boiler.

The lunging-sugaring operation (brazing) is done in classic vessels, in which 29 cassettes are inserted, solidary on the shaking shaft, in which the enzymes immobilized on the support by covalent bonds are found. 31

The operation is as follows:

- the mill is heated with the water corresponding to the respective batch, from the temperature of 5033 to 90 ° C by introducing steam into the coils;

- when the temperature reaches 90 ° C, the heating is stopped and the stirring is continued for one hour to activate the enzymes in order to convert the starch into dextrins and maltodextrins;

- the lung is cooled to 62 ° C, by the introduction of cold water through the coils;

- adjust the pH to 5 ... 5.5;

- keep the lung for one hour under agitation for the action of the sugar enzyme. 41

Another variant of lung-saccharification can be performed according to those described above, using instead of immobilized enzymes, enzymes concentrated in liquid state.43

RO 121526 Β1

Also, lunging-saccharification can also be made classic with malt.

At the end of the lunging-sugaring operation, the lung consists of an aqueous mixture of dissolved and insoluble substances. The liquid part of the lung is the first must and the solid part, the bump. Borot is made up largely of shells, germs and other substances that have not been solubilized. In the manufacture of beer, only the must is used, which must be separated as completely as possible from the borot by the filtering operation, in which the borot plays the role of filter material.

The filtration process is carried out in two phases (module F):

- leakage of the first must;

- washing the pothole in the extract.

The main purpose of boiling the malt with hops (module G) is to solubilize in the must some valuable components of the extract of hops depleted of bitter acids and of the serotonin-rich starch, the coagulation of macromolecular protein fractions and the concentration of the must to the desired primitive extract.

Side effects are sterilization of must, formation of reducing substances, change of color, pH and inactivation (destruction) of enzymes when malt is used or when concentrated enzymes are introduced for direct use of unaltered barley or barley.

When starting the boiling, a dose of 60% of the quantity of hops and the necessary hops is introduced, and the difference of 40% is introduced after 40 minutes from the beginning of the boiling.

Different batches are made, depending on the ratio between the extract of hops depleted in bitter acids and the extract of sea buckthorn rich in serotonin, obtaining different types of beer.

During boiling, an ultrasound system with dynamic treatment of the must mass is used, with the following characteristics:

- installed power, 0.8 kw;

- ultrasound frequency, 20 ... 40 kHz, provided with an ultrasound generator 21, (fig. 2) and a circulation pump 22.

Next, the resulting beer must is cooled and cleared.

It is preferable to use closed systems, to avoid contact with the air, thus avoiding the oxidation phenomena that lead to the darkening of the color and to unwanted transformations of the components of the must. In order to carry out a normal fermentation, 6 ... 8 mg / l oxygen is required, which is provided by a special device, through which excess air is sterilized, sterilized, to avoid the infection of the must.

The fermentation of beer must (module H) involves the conversion of fermentable sugar into ethyl alcohol and carbon dioxide, as well as a series of by-products of fermentation, which contribute to the taste and aroma of beer, due to the fermentative activity of yeast.

The fermentation of the must takes place in two stages:

- main or primary fermentation;

- secondary fermentation, also called ripening.

In primary fermentation, most of the fermentable sugar (about 90%) is transformed into alcohol and CO ₂ , resulting in young beer.

During the secondary fermentation the fermentation of the extract is continued, and the beer is cleared, saturated in CO ₂ and its taste and aroma is finished.

In addition to the composition of the must, the quality yeast contributes, to a large extent, to the chosen yeast. For this reason, brewer's yeast is considered not only an alcoholic fermentation agent, but also a raw material, along with malt, hops and water. 3

Lower fermentation yeast (such as Saccharomyces carlsbergensis) is used. 5

The must cooled to 5 ... 6'C and aerated is introduced into a fermenter 23, where the yeast is sown. The amount of yeast is 1.51 cream per hl of beer.7

Fermentation takes place at temperatures of 1O ... 2O ° C and pressures reaching 3 bar. The construction of fermenter 23 is cylindrical, which allows the elimination of yeast in another fermenter to be fed with must.

After removing the yeast, 48 hours after sowing, the temperature of the vessel 11 is suddenly reduced to 1 ... 2'C, in order to mass impregnate with CO ₂ . This operation takes approximately 72 h.13

During the two stages, continuous treatment with an ultrasound source takes place

24, with the following characteristics:

- power, 0.8 kw;

- ultrasound frequency, 20 ... 40 kHz.17 if intensive ultrasonic fermentation is not desired, the classical procedure

- ie primary fermentation for 8 ... 9 days and secondary fermentation for 34 ... 36 days - maybe 19 can be used.

After fermentation, the beer never reaches the required clarity for marketing. This is more or less cloudy, due to the suspended particles: yeast cells and possibly bacteria, proteins and precipitated resins, etc. 2. 3

For this reason, the beer must be artificially clarified by filtration or centrifugation, by removing both the contained microorganisms and the particles that make up the colloidal disorder. In this way, filtration improves both biological and colloidal stability of beer. 27 depending on the size of the particles that form the disorder or are precursors thereof, three groups can be distinguished: 29

a) coarse dispersions with particles larger than 0.1 µm;

b) colloidal substances with particle size between 0.001 and 0.1 pm; 31

c) molecular dissolved substances, with particle size smaller than 0.001 pm, which form solutions as molecules or associations of molecules.33

Of the most commonly used procedures for clearing beer, we can mention:

- filtering with filter mass, 35

- filtration with Kiselgur;

- filtering with plates (filter cartons), 37

- clearing by combined procedures.

Ensuring higher biological stability of beer can be achieved by two 39 methods:

- sterile leakage filtration, 41

- pasteurization.

RO 121526 Β1

Sterilizing filtration involves the use of a sterilization module equipped with membranes. The working temperature is low around 2 ° C, thus removing some of the disadvantages of pasteurization and thus contributing to:

- increased colloidal stability;

- improving the organoleptic quality;

- reducing the expenses related to the heating of the product.

Example 2. The technological process comprises the phases of: obtaining malt in the classic version; wet milling; lunging-saccharification, the classic version; obtaining the extract of hops depleted in bitter α-acids and mixing it with serotonin-rich sea buckthorn extract; boiling the must and introducing the extract mixture; classic fermentation.

In order to obtain flavored beers, with the introduction of the second dose of hops, during the boiling operation, an appropriate dose of naturally flavored concentrate is introduced. Thus, beers with vanilla, rum, caramel, coffee, chocolate and other fruit flavors can be obtained. Using the classic technologies, you can get beer without alcohol, with the aforementioned flavors.

Example 3. All possible combinations between the classic variants and the solutions proposed by this patent.

Claims (2)

1. Assortment of beer, characterized in that it has a content of 78 ... 100 mg / l of bitter α-acids and a content of 50 ... 100 pg / l of serotonin. 2. Process for producing a beer assortment, as defined in claim 1, characterized in that the following phases are performed: - preparation of a hops extract depleted in bitter α-acids, by extraction with liquid CO ₂ , from the grinder without lupulin, resulting after the removal of the lupulin granules from the hops cones, previously frozen in liquid nitrogen and ground; - preparation of a seaweed extract by liquid CO ₂ extraction from the ground stalks, leaves and ground fruits; - making a hops extract mixture: sea buckthorn extract in a volumetric ratio of 30 ... 70/70 ... 30; - preparation of malt must by brazing, from ground malt; - boiling the malt must, with the fractional introduction, in two stages, of the mixture of the two extracts, namely: 60% at the beginning of boiling the must and 40% after 40 minutes, together with the activation of a fast aging process in the ultrasonic field and cooling. of the beer must thus obtained; - fermentation of beer must with a lower fermentation yeast, of the genus Saccharomyces carlsbergensis, in an ultrasonic field, obtaining unfiltered beer; - filtration on polymeric membranes; - pasteurizing or sterilizing in the ultrasonic field.