RU2122016C1 - Method for producing light beer - Google Patents

Abstract

FIELD: brewing industry. SUBSTANCE: method involves preparation of mash from barley malt and rice in two stages, heat treatment up to complete conversion, hopping of brewing syrup in four steps with introduction of hop 40%, 35%, 25% and 5% on each step, respectively, filtration, fermentation, afterfermentation for 30 days, clarification and bottling. Components for preparation of mash are taken in the following ratio, mas.%: barley malt, 85; rice, 12; sugar, 3. EFFECT: higher stability, stable taste and flavor. 5 cl, 1 tbl, 1 expE

Description

 The invention relates to the processing of the agricultural industry for the production of beer and in fodder production for the evaporation of farm animals.

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

A known method of brewing beer, in which the wort is prepared from a mash containing water, malt, rice, using certain types of rice with a gelatinization temperature of 70 ^o C and using proportionally increased amounts of malt and rice in the mash to produce beer of high density [1 ].

 However, this method is not universal enough and is characterized by an overly complex recipe and method for making good quality beer.

 A known method for the production of beer, which includes the preparation of beer wort by mixing rice with water and part of the malt, followed by boiling the mixture, introducing the remaining part of the malt, barley flour, liquid brewer's yeast and enzyme preparation, delaminating the phases of mash, adding sugar-containing component - beet sugar molasses, filtration, hop introduction in two stages, clarification, filtration, fermentation, maturation for 30 days, clarification, carbonization and bottling [2].

 The method provides high-quality beer with hop aroma and high resistance (up to 17 days), however, the use of molasses in the recipe due to the instability of its composition can lead to a deterioration in the taste of beer, and the fermentation stage is carried out under conditions in which the formation of increased quantities of products metabolism, which negatively affects the taste and aroma of the finished beer.

The closest in technical essence to the achieved result to the proposed method is a method for the production of light beer, comprising mixing rice with water, part (20%) of barley malt, wheat treated with an enzyme preparation, a stepwise temperature increase from 45 to 70 ^o C, and then to boiling at a rate of 1 deg / min, boiling for 30-35 minutes, the introduction of the remainder of the malt after cooling to 56 ^o C, followed by gradually raising the temperature to 70 ^o C and holding until complete saccharification, then filtration and during filtration, the calculated amount of sugar-containing component is introduced, the resulting wort is boiled for 1.5-2 hours and hops are introduced in stages (in 2 stages), the wort is clarified during settling, cooled, followed by fermentation, fermentation, clarification and bottling of the obtained [3] . For the preparation of mash use, wt.%: Barley malt 80, wheat 10, rice 5, sugar 5, and for the oxidation of wort use hop components in the amount of 1.12 g / dal of hot wort.

 The resulting 13% beer has increased durability, stable taste and a pure hop aroma, however, the use of wheat as a less extractive raw material reduces the volume of hot wort and reduces the colloidal resistance of beer.

 The objective of the invention is to develop a method for the production of light beer, in which there are no disadvantages of the known method while maintaining the positive properties of the resulting beer, and the recipe of raw materials provides colloidal stability of the beer and the specified color of the wort.

The problem is solved by the proposed method for producing light beer "Tulskoye", including mash mixing rice with water, part of barley malt (and enzyme preparation IEC PP-1), stepwise increase in temperature to boiling and complete saccharification, boiling, cooling to 56 ^o С, adding the rest of the malt and gradually increasing the temperature with aging until completely saccharified, sedimenting the mash and filtering with the sugar component before boiling, boiling the obtained wort with stepwise by introducing hops for 1.5-2 hours, clarifying the wort upon settling and cooling, followed by fermentation, fermentation, clarification of the beer obtained and bottling, moreover, at the stage of mash production, pre-pasteurized wash water from the filtration stage and half of barley malt are used, boiling the solution lead for 60 minutes, and the introduction of hops in a boiling wort is carried out in 4 divided doses: first, 40% of the calculated amount is introduced 10 minutes from the beginning of the bale, then 30% after 40 minutes from the beginning of the bale, 25% 30 minutes before the end of the bale and 5% re pumping on osvetvlenie and advocacy.

 The method involves the use of the starting components in the following ratio, wt.%: Barley malt 85, rice 12, sugar 3.

In addition, it is preferable to introduce lactic acid in an amount of 1.982 kg / t of grain product into the mash, and after the introduction of all the malt, complete saccharification is carried out at 75 ^o C.

 The proposed technology with maintaining the specified parameters of the process and the ratio of the components allows to obtain a high-quality low-alcoholic beverage with excellent organoleptic quality, with enhanced colloidal resistance of beer and pleasantly expressed hop bitterness and aroma.

 Example. For the production of Tulskoye light beer, wt.% Is used: barley malt 85, rice 12, sugar 3, and hops are taken in the amount of 1.1 g / dal of hot wort.

The preparation of the wort is carried out in a single-welded method with a cooling down according to the following mode. A set of water is produced with a temperature of 56 ^o C in an amount of 110-120 hl. For mashing 1 part, wash water pre-pasteurized (70-75 ^o C), the entire amount of rice (cereals) and half of the malt (1840 kg) are used. The enzyme is introduced in an amount of 75 g per 1 ton of grain product at the rate of 75% for I part of mash and 25% for II part of mash. The composition of the malt grinding,%: husk 20, cereals 50-60, flour 20-30. To improve the composition of water, lactic acid in the amount of 5.5 kg is added to the mash at the rate of 1.982 kg / t of grain products. It is kept at 52 ^° C for 20 minutes (protein break), heated to 63 ^° C at a rate of 1 deg / min and held for 29 minutes (maltose break), heated to 70 ^° C (1 deg / min) and held for 20 minutes ( saccharification), then heated to a boil and boiled for 60 minutes. After cooling to 56 ^{° C.} , tap water up to 240 hl is added and the remainder (50%) of the malt and another 5.5 kg of lactic acid are poured. It is kept at 52 ^° C for 30 minutes, heated to 63 ^° C (1 deg / min) and held for 40 minutes (maltose pause), heated to 70 ^° C and held for 30 minutes (saccharification pause), heated to 75 ^° C and kept at 75 ^o C until complete saccharification (test for iodine). After a heat treated mash, it is filtered for 25-30 minutes and sugar is introduced during filtration. The temperature of the wort in the brewing boiler throughout the filtration is maintained at 70-72 ^o C. When reaching the full set (sugar meter reading 11%), the wort should boil, and then the hop task is performed in 4 doses: first enter 40% of the calculated amount (1.1 g / dal) after 10 minutes from the beginning of the bale, then 30% after 40 minutes from the beginning of the bale, 25% 30 minutes before the end of the bale and the last 5% before transferring to the settling tank for clarification and cooling.

 The duration of boiling the wort with hops is 1.5-2 hours. For oxidation use: pressed hops, granulated hops extract.

After pumping hot wort into the settling tanks, it is held for 30-40 minutes to settle the protein and cool the wort to 6-7 ^° C, then it is fed to a fermentation tank.

Fermentation is carried out for 7-8 days until the content of the visible extract in the fermented medium is 3.6-3.8%. The rate of introduction of yeast is 0.8 g / hl of wort, while the yeast should be no more than 24 days of storage. The maximum fermentation temperature is not more than 9 ^o C. Before fermentation, the wort is kept at 4 ^o C for at least 8-10 hours.

 The fermentation mode is shown in the table.

The maturation time is 30 days at a temperature of 0-2 ^o C, the pressure in the tank is 0.5-0.6 kg / cm ² , the tank is tongued from the moment the apparatus is filled.

 The resulting beer is subjected to filtration, cooling, carbonation and bottling.

The finished product is a low-alcohol foamy transparent drink with a harmonious taste and pronounced hop bitterness; aroma - pure, pronounced, hop; mass fraction of solids in the initial wort is 12%, mass fraction of alcohol is not less than 3.5%; the acidity is 1.9-3.0 cm ² NaOH with a concentration of 1 mol / DM ³ ; color - (0.5-1.0) cm ³ 0.1 mol / dm ³ iodine per 100 cm ^{3 of} water; beer resistance not less than 8 days; durability of pasteurized beer for at least 30 days.

Sources of information
1. US patent 1397872, 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 (4)

1. A method of obtaining light beer, including obtaining a mash by mixing rice with water, part of barley malt and an enzyme preparation IEC PP-1, stepwise raising the temperature to boiling and complete saccharification, boiling, cooling to 56 ^o C, adding the remaining part of the malt and gradually increasing temperature with exposure to complete saccharification, sedimentation of the mash and filtration with the introduction of sugar-containing component during filtration, boiling of the obtained wort with stepwise introduction of hops for 1.5 - 2 hours, clarification of the wort during settling and cooling, followed by fermentation, fermentation, clarification of the resulting beer, as well as carbonization and bottling, characterized in that to obtain the first part of the mash use pre-pasteurized wash water from the filtration stage and half of barley malt, the solution is boiled for 60 minutes, and the introduction of hops in a boiling wort is carried out in 4 divided doses - first 40% of the calculated amount of hops is introduced after 10 minutes from the beginning of the bale, then 30% after 40 minutes from the beginning of the bale, 25% 30 minutes before the end of the bale and 5% before transfer to clarification and sedimentation, and the enzyme preparation IEC PP-1 is taken in an amount of 75 g per 1 ton of grain products. 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.%:
Barley Malt - 85
Rice - 12
Sugar - 3
3. The method according to claim 1 or 2, characterized in that lactic acid is introduced into the mash in an amount of 1.982 kg / t of grain products and first 75% is introduced into the first part of the mash and then 25% into the second part. 4. The method according to claim 1 or 2, characterized in that after the introduction of all the malt, complete saccharification is carried out at a temperature of 75 ^o C.  5. The method according to claim 1 or 2, characterized in that the hops are taken in an amount of 1.1 g / gave hot wort.

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