RU2122015C1 - Method for producing light beer "tulskoye arsenalnoye" - Google Patents

Abstract

FIELD: brewing industry. SUBSTANCE: method involves preparation of mash from light malt and rice in two stages, heat treatment up to complete conversion, hopping of brewing syrup in three stages with introduction of determined quantity of hop on each stage: 50%, 40% and 20%, respectively. Then conducted are filtration, fermentation, afterfermentation for not less than 40 days, clarification, carbonization and bottling. Components for preparation of mash are taken in the following ratio, mas.%: light malt, 85; rice, 10; sugar, 5. EFFECT: improved taste due to reduced content of diacetyl. 2 cl, 1 expe

Description

 The invention relates to the food industry and may find application in the manufacture of light beers, as well as in feed production for the evaporation of farm animals.

 Beer production technology includes the preparation of beer wort, fermentation of wort and fermentation of beer with subsequent clarification, carbonation and bottling.

A known method of brewing beer, in which the wort is prepared from a mash based on malt, rice and water, using rice varieties in which gelatinization is 70 ^° C and an increased amount of malt and rice are introduced into the mash to produce beer with a high degree of density [1].

 However, this method has a rather complicated recipe for the preparation of wort and an unreasonably high consumption of grain products.

 There is also a known method for the production of beer, in which the preparation of beer wort involves mixing rice with water and part of the malt, boiling the mixture and introducing the remaining part of the malt, barley flour, liquid beer yeast and an enzyme preparation, heat treatment, introducing a sugar-containing component, filtering, introducing hops into two reception, clarification, filtration, fermentation, fermentation for 30 days, clarification, carbonization and bottling [2].

 Beer prepared by this method is light with a mass fraction of solids in the initial wort of 12%, with a wine taste, hop aroma and resistance up to 17 days.

 However, the use of beet-sugar molasses as a sugar-containing component leads to a deterioration in the taste of beer, the introduction of the enzyme only in the mash does not provide a sufficient amount of bitter substances in beer, and fermentation under the proposed conditions does not ensure the stability of the taste and aroma of the finished product.

The closest in technical essence is the method of producing light beer, in which rice is mixed with water, an enzyme preparation, part of barley malt and wheat in 2 stages, a stepwise heat treatment - raising the temperature to boiling and complete saccharification, boiling for 30-35 minutes, cooling to 56 ^o C, the introduction of the remainder of malt and gradual heating to a temperature of 70 ^o C and held at 70 ^o C to complete saccharification, settling and filtering the mash to the introduction in the process of filtering the calculated count of sugar-operation component. Then hops are introduced in 2 stages, first in an amount of 90% and boiled for 1.5-2 hours, and 30 minutes before the end of boiling the wort, the remaining 10% of hops are set [3].

The wort is clarified, cooled and subjected to fermentation for 8 days with mandatory exposure at 4 ^o C for 24 hours before fermentation, and fermentation is carried out no more than 32 days.

The beer is filtered on a kieselguhr filter, cooled to 1 ^{° C.} , carbonized with carbon dioxide and bottled.

 The method provides high-quality light beer with pronounced hop bitterness, hop aroma, with resistance without deterioration of at least 8 days.

 However, the use of mash of wheat in the preparation leads to an increased content of the mass fraction of alcohol and worsens the taste, reduces the colloidal resistance of beer, and also does not provide a sufficient volume of wort.

 The objective of the invention is to eliminate the above disadvantages, as well as the production of beer, provided with a stable taste and improved taste due to the reduction in the content of diacetyl.

 The problem is solved in the proposed method for the production of light beer "Tula Arsenalnoe", which provides, as well as the known method, fermentation of wort using light malt, rice and sugar.

The method includes the following operations for the preparation of beer: obtaining a mash by mixing rice with water, part of light malt in an amount of 20% of the total consumption and the enzyme preparation IEC PP-1, a stepwise increase in temperature to boiling and complete saccharification, boiling the mash for 50 minutes, cooling to 56 ^o C, adding the remainder of malt and gradually raising the temperature to 70 ^o C. delayed until complete saccharification, settling and filtering the mash to introduction into the filtration time of sugar or sugar-containing component, the introduction of grinding or hop products into the wort in 3 divided doses: first 50% of the calculated amount after 5 minutes from the start of boiling, then 40% after 30 minutes from the start of boiling and then the remaining 10% 15 minutes before the end of boiling the wort, while the total boiling time of the wort with hops is 1.5-2 hours. After clarification of the wort and its cooling, fermentation and fermentation is carried out, and the fermentation time is at least 40 days, which ensures a minimum diacetyl content.

 To prepare beer by the proposed method, light malt, rice and sugar are taken as starting components in the following ratio, wt. %: light malt 85, rice 10, sugar 5.

 Wort hopping is carried out with a total consumption of hops and hop products of 1.2 g / dal of hot wort.

 As enzyme preparations, IEC PP-1 is used in an amount of 0.002-0.004% of the total mass of rubbed products.

Heating is carried out at a speed of 1 ^o C per minute and during the stepwise increase in temperature the mash is kept at 52 ^o C for 20 minutes, at 63 ^o C for 30 minutes, at 70 ^o C for 20 minutes, and after the introduction of the main part of the malt at 52 ^o C for 30 minutes at 63 ^o C for 30 minutes and at 70 ^o C for 30 minutes

 Using the starting components in the indicated amounts and observing the basic parameters of the mash, saccharification, and hopping process allows for a simple high-quality production process to produce a high-quality beverage with high resistance without compromising organoleptic characteristics with a minimum diacetyl content and improved colloidal resistance of beer.

 Example. For the production of light beer "Tula Arsenal" is used, wt. %: light malt 85, rice (grits, chopped milk) 10, sugar (raw, liquid sand) 5. Hop consumption (pressed, granulated, briquetted, hop extracts) is 1.2 g / dal of hot wort.

 The process of preparation of beer wort, its clarification, cooling, fermentation, fermentation of young beer, filtering, carbonation and bottling is carried out in accordance with the "Instructions for the production of malt and beer" (TU 18-6-47-85) in compliance with the following features.

The entire amount of rice and 20% malt with the addition of half of lactic acid, the enzyme preparation IEC PP-1 in the amount of 0.002-0.004% of the total mass of rubbed grain products is set with water (110-120 hl) with a temperature of 56 ^o C. Heated stepwise first to a temperature 52 ^o C and incubated for 20 min (protein break), then heated to 63 ^o C and incubated for 30 min (maltose pause) and up to 70 ^o C with holding for 20 min (saccharification). The entire heating process is carried out at a speed of 1 ^o / per minute. Heated to a boil and boiled for 50 minutes. Cooling is carried out to 56 ^o With and fall asleep the bulk of the malt (80%) with the introduction of the remaining half of lactic acid. It is maintained at a temperature of 52 ^{° C. for} 30 minutes (protein break), heated to 63 ^{° C.} and held for 40 minutes (maltose break), heated to 70 ^{° C.} and held for 30 minutes until completely saccharified (iodine sample).

After heating to 75 ^o With stand 30 minutes and pumped to the filtration and during the filtration enter the calculated amount of sugar.

The washing of the grains is carried out until washing water with a mass fraction of solids of 0.5%. The temperature of the wort throughout the filtration support 72 ^o C. Upon reaching the density of the wort 12.5% start boiling. The total duration of boiling the wort with hops is 1.5-2 hours, and hops are introduced in 3 doses according to the following scheme: 50% of the calculated amount of hops is introduced after 5 minutes from the beginning of the bale, 40% after 30 minutes from the beginning of the bale and the remaining 10% - 15 minutes before the end of boiling.

 Ready boiled wort with hops is pumped into slop tanks and allowed to stand for 40 minutes. After clarification, the wort is served for cooling and fermentation.

Wort fermentation is carried out at a temperature of 6-9-4 ^o C, for 8 days with mandatory aging at 4 ^o C for 24 hours before transferring to fermentation. The rate of introduction of yeast 0.8 hl of wort.

The main fermentation is carried out at a temperature not exceeding 9 ^o C until the content in the young beer of the mass fraction of solids of 3.0 - 3.2%.

Fermentation is carried out at a temperature of 1-2 ^o C, sheet pile is produced from the moment of complete filling of the fermentation apparatus and is maintained within the range of 0.04-0.06 MPa. The duration of fermentation is at least 40 days.

 The resulting beer is subjected to filtration on a kieselguhr filter.

If the beer has insufficient carbon dioxide, it is additionally introduced into beer pre-chilled to 0.5-1 ^° C through carbonizers and bottled.

 The entire beer production process is carried out on standard equipment of the brewery.

The resulting ready-made beer "Tula Arsenalnoye" is a transparent drink without sediment and impurities with improved colloidal resistance; taste and aroma - malt with a pronounced hop flavor; mass fraction of solids in the initial wort 13%; mass fraction of alcohol 4%; the acidity is 2.1-3.3 cm ³ of sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} beer; the color of 0.5-1.5 cm ³ solution of iodine concentration of 0.1 mol / dm ³ iodine per 100 cm ^{3 of} beer; mass fraction of carbon dioxide 0.33%; beer resistance not less than 8 days; durability of pasteurized beer for at least 30 days.

Sources of information
1. US patent 4397872, cl. C 12 C 11/00, 1983.

 2. SU, copyright certificate 1070154, cl. C 12 C 7/00, 1984.

 3. RU, patent 2070571, cl. C 12 C 7/00, 1996.

Claims (2)

1. A method for the production of light beer, including obtaining a mash by mixing rice and 20% light malt with water and an enzyme preparation IEC PP-1 in an amount of (0.002 - 0.004)% of the total weight of the grain product, a stepwise increase in temperature to boiling and complete saccharification, boiling, cooling to 56 ^o C, adding the remaining part of the malt and gradually raising the temperature to 70 ^o C with exposure to complete saccharification, settling the mash and filtering with the sugar component, introducing hops, boiling the resulting wort for 1.5 - 2 hours, clarification of the wort and its cooling, followed by fermentation and fermentation, clarification of the resulting beer, carbonation and bottling, characterized in that the mash is boiled for 50 minutes, hops are introduced into the wort in three doses, first 50% of the calculated amount is introduced through 5 minutes from the start of boiling the wort, then 40% after 30 minutes from the beginning of boiling and the remaining 10% is introduced 15 minutes before the end of boiling of the wort, and the maturation time is at least 40 days. 2. The method according to claim 1, characterized in that the starting components upon receipt of the mash are taken in the following ratio, wt.%:
Light Malt - 85
Rice - 10
Sugar - 5a