RU2129596C1 - Method for production of beer "elena" - Google Patents

Abstract

FIELD: brewing industry. SUBSTANCE: according to method, mash is produced by single-action or double-action procedure. Malt mashing is started at temperature of 37 C. To be mashed is 50% of malt or mixture of malt with crushed barley. On completion of mixing, mass is pumped into boiling kettle where it is heated to 52 C and is kept there during 10-20 min. Then, mass is heated to 63 C and is kept at this temperature during 30 min. Upon that, mass is heated to temperature of 72 C and is kept at this temperature up to complete saccharification. Mass is now heated up to boiling point and is being boiled during 30 min. During boiling of first half of mash, another portion of mash is being prepared at temperature of 37 C from second half of malt. This is mixed and heated to temperature of 65-66 C and kept there during 20 min. One third of mass is delivered to boiling kettle where it is heated up to 72 C. Mass is kept in boiling kettle up to complete saccharification. Boiling is continued during 10 min and after that mass is pumped into mashing boiler. Temperature is set there at level of 78 C. Upon that, mass is filtered, fermentation is performed, final fermentation and bottling are undertaken. Hop is introduced in three stages. Ready beer contains at least 3.0% of alcohol, 0.6 % of protein and 4.8 % of carbohydrates. Aforesaid method allows for producing light, weak beer with balanced taste and aroma. EFFECT: higher efficiency. 3 cl, 2 ex

Description

 A known method for the production of beer, involving the preparation of malt wort, boiling wort, primary fermentation with fractional introduction of sugars, secondary fermentation and ripening, aging and bottling (US 4971808, C 12 C 11/04, 20.11.90 Kazushi Takeda, Kazumasa Nokura).

 The disadvantage of this method is that the beer obtained in this case should serve as the basis for the preparation of various dishes and sauces, and from the point of view of consumer properties, there are no special requirements for its quality.

 A known method for the production of beer, involving the production of malt wort, the introduction of sugar, fermentation using brewer's yeast. The malt wort is first fermented to form yeast biomass with half the final volume, add sugar for such a time that the fermented extract does not grow and the osmotic shock does not occur, after which fermentation continues (US 4507325, C 12 C 11/00, 1985 )

 With this method, it is possible to obtain high-quality beer, but it is necessary to further refine the process of introducing sugar, it is difficult to quickly and reliably determine the amount of yeast biomass. The resulting beer contains an increased amount of alcohol.

The closest in essence and the achieved result is the method of production of Golden Spikelet beer. The method involves preparing a shutter by mixing light malt with water and conducting alternating heating and aging processes, filtering the resulting wort, boiling wort with the addition of hop products and sugar, fermentation, fermentation and bottling (RU 2070573, C 12 C 7/00, 20.12. 96). Mashing is carried out by a two-stripping method, starting from a temperature of 45 ^o C. The mash is heated to 52 ^o C and held for 20 minutes, heated to 63 ^o C, held for 10 minutes, heated to 70 ^o C and held for 20 to 25 minutes, boiled for 25 minutes, dampened up to 56 ^o C. Then make saccharification of the second part of the malt. Hops are introduced at the rate of Gc 0.73. Sugar is introduced during filtration. The enzyme is introduced into a wort kettle. Hops are introduced in two doses 90% at the beginning and 10% 30 minutes before the end of boiling. The wort is boiled for 1.5 hours.

The disadvantage of this method is that at the proposed temperature regime of cooking in the resulting wort there are not enough biologically valuable components of barley, which form the basis of the flavoring principle of beer, allocated in mash at low temperatures - up to 40 ^o C.

 The technical result of the proposed method is to expand the range by obtaining an inexpensive drink with a coordinated taste and aroma, quenching thirst, low alcohol.

 Beer is a complex system in which most of the extractive substances are present in the form of colloidal solutions. The chemical composition of beer varies in a rather wide range depending on the type of beer. It depends on the composition of the mound, the extractivity of the original wort, the degree of fermentation, etc., that is, from almost every stage of beer production. From the point of view of quality, the concentration of the original wort is of primary importance. This is the main value characterizing the type of beer.

 Thus, each specific beer technology allows you to get a single, original beer with the characteristics of taste, aroma and biochemical properties that are inherent only to this beer.

 The process of making beer wort takes place in three stages: mashing the malt, filtering the wort and boiling the wort with hops.

 The first mashing step is to mix crushed malt with water. Moreover, for the normal course of all subsequent stages, it is necessary to wet each particle of crushed raw materials. When mixing, there is a transition of soluble substances into solution and swelling of colloidal substances. The task of mashing is to obtain as much extract as possible from crushed malt. Along with the maximum yield of the extract, it is necessary to obtain a wort corresponding to the nature of the beer being produced.

 This stage lays the foundation for a special type of beer, because during mashing of malt, in addition to saccharification of starch, other enzymatic processes also occur: the breakdown of proteins, organic phosphorus compounds.

 Of great importance for the quality of beer is the composition of proteins. They affect the foaming, durability and taste of beer. In addition, the breakdown products of proteins - amino acids are necessary for nutrition and reproduction of yeast.

 When boiling with hops, the wort evaporates to the desired density and is sterilized, inactivates the enzymes, coagulates a portion of the dissolved proteins, leaches and dissolves the bitter and aromatic substances of hops.

The technical result is achieved by the fact that in the beer production method, the mash is prepared by mixing light malt with water and carrying out alternating heating and aging processes, filtering the resulting wort, a set of boiling wort with the addition of hop products and sugar, fermentation, fermentation and bottling, mash preparation start at a temperature of water supplied to the gate boiler equal to 37 ^o C, mashing of 50% of the malt is carried out with the stirrer working, after stirring, the mass is pumped to the decoction the boiler is slowly heated to 52 ^o C and held for 10 to 20 minutes, then the mass is slowly heated to a temperature of 63 ^o C and held for 30 minutes, then heated to a temperature of 72 ^o C and kept to complete saccharification, heated to boiling and boiled for 30 minutes , during the boiling of the first half of the mash, water is collected in the mash boiler at a temperature of 37 ^o C and the second half of the malt is rubbed, the boiled mass from the boiling boiler is pumped to the mash boiler and the temperature is brought to 65 - 66 ^o C, incubated for 20 minutes, then selected 1/3 of the mass in the decoction to bodies, the temperature is brought to 72 ^o C and maintained until complete saccharification is heated to boiling and boiled for 10 min, boiled mass is pumped into a mash kettle and the temperature was adjusted to 78 ^o C and pumped to filtration, after dialing a first wort is introduced sugar, set wort are to a density of 10.9%, the task of hop products is carried out in three steps, the first portion of 45 - 50% is made with a full set of wort, the second - 30 - 35% in an hour from the moment of boiling the wort, the third - 20% in 10 - 20 minutes until the end boiling wort, fermentation is carried out to a visible extract of 4.0 - 4.2%, and g -quantum beer contains 0.6% of protein, carbohydrate - 4.8%.

 In this case, it is possible to take the first portion of hop products in the form of pine cones, and the second and third in the form of granulated hops.

 In addition, 7 minutes before the end of boiling, it is advisable to add the enzyme preparation Khaigum VF - 490 at the rate of 2 g per 1 hl of wort.

 It is advisable to take light brewing malt - 80%, raw sugar or white - 5%, crushed barley (with highly extractive malt) 15%, hop products based on Гс = 0.78 as a raw material for making beer.

 The present invention meets the condition of "novelty", since no methods for the production of beer with the proposed parameters.

 The invention meets the condition of "inventive step", since the proposed differences make it possible to obtain a light, low alcohol drink that quenches thirst well, with original organoleptic characteristics, and also expand the assortment of types of beer.

 The invention is industrially applicable, so for its implementation does not require any previously unknown means.

 The invention is illustrated by examples.

 Example 1. For the production of beer using light barley malt 1800 kg, raw sugar or white - 90 kg.

Pour 30 g of water into the mash pot at a temperature of 37 ^o C and rub off 900 kg of malt, after stirring, the mass is pumped into a boiling pot (the mixer is working), the mass is heated to a temperature of 52 ^o C (at a speed of 1 ^o C per min) and incubated for 20 minutes , then the mass is slowly heated to a temperature of 63 ^o C and incubated for 30 minutes After which the mass is heated to a temperature of 70 - 72 ^o C and maintained until completely saccharified. Heat the mash to a boil and boil for 30 minutes.

During the boiling of the first half of the mash in the decoction boiler, 31 g of water is collected in the mash boiler at a temperature of 37 ^° C and 900 kg of malt are rubbed.

Then, the mash is slowly pumped from the boiling boiler to the mash boiler, the temperature is brought to 65 ^o C, incubated for 20 minutes.

Then 1/3 of the mass is taken into the boiling kettle, the temperature is brought to 70 - 72 ^o C and maintained until completely saccharified. Then the mass in the boiling boiler is heated to boiling and boiled for 10 minutes, after which the boiled mass is slowly pumped to the mash boiler, the temperature of the mash is brought to 78 ^o C and pumped to filtration.

 The mass fraction of solids in the finished wort is 11.5%. After collecting the first wort in the amount of 3 hl, the sugar is completely set. A set of wort lead to a density of 10.9%.

 Hop products are given in three steps.

 The first portion of cone hops in the amount of 45 - 50% is introduced during the first set of wort. The second portion of granulated hops in an amount of 30 - 35% is introduced after an hour from the moment the wort boils. The third portion of granulated hops in an amount of 20% is introduced 10 to 20 minutes before the end of the wort boil. 7 minutes before the end of boiling, the enzyme preparation Haygum VF-490 is added to the boiling wort, their calculation is 2 g per 1 hl of wort.

 Boiling the wort is 1.5 hours. The mass fraction of solids in the finished wort is 11.5%.

Seed yeast at the rate of 0.7 l / hl is added to the must, cooled to 6 ^° C. Yeast in the wort is determined by 8 AM races - quick-fermenting up to 8 generations. The duration of fermentation is 5 to 6 days. The maximum fermentation temperature is up to 9 ^o C. Transfer of green beer for fermentation is carried out at a temperature of 2 - 3 ^o C. Visible extract of green beer (4.0 - 4.2)%. Fermentation is carried out at a temperature of 0 - 3 ^o C for at least 19 days. The tongue is produced 24 hours after filling the tank with young beer.

 Beer is filtered on a kieselguhr filter with compressed air saturated with carbon dioxide through a carbonizer. The durability of unpasteurized beer is stable for 10 days. Thus obtained beer "Elena" low alcohol, which is a foamy drink, transparent without precipitation and impurities (slight opalescence is allowed, due to the peculiarity of the raw materials used). Taste and aroma of fermented malt drink with hop bitterness without any extraneous smacks and smells.

 Example 2. Carry out the processes similar to those described in example 1, with the only difference that the mashing is carried out using the single-welded method using 15% unmalted raw materials in the form of crushed barley.

 The nutritional value of the resulting beer: carbohydrates - 4.8%, protein - 0.6%, energy value of 39 kcal. Foam indicators: for bottled beer, the height of the foam is at least 20 mm, the foam resistance is at least 2.0 minutes, for barrel beer (and other tanks) the foam height is at least 15 mm, the foam resistance is at least 1.5 minutes. The mass fraction of solids of the wort is 11.3 - 11.7%. Mass fraction of alcohol is not less than 3.0%.

Claims (4)

1. A method for the production of beer, involving the preparation of a mash by mixing light malt with water and conducting alternating heating and aging processes, filtering the resulting wort, a set of wort for boiling with the introduction of hop products and sugar, fermentation, fermentation and bottling, characterized in that the mash is started at a temperature of water supplied to the mash boiler equal to 37 ^o C, mashing of 50% of the malt is carried out with the mixer working, after stirring, the mass is pumped into the boiling boiler, slowly heated They are melted to 52 ^° C and held for 10 to 20 minutes, then the mass is slowly heated to a temperature of 63 ^° C and held for 30 minutes, after which it is heated to a temperature of 72 ^° C and maintained until completely saccharified, heated to boiling and boiled for 30 minutes, during boiling of the first half of the mash into the mash boiler, water is collected at a temperature of 37 ^o C and the second half of the malt is rubbed, the boiled mass from the boiling boiler is pumped to the mash boiler and the temperature is brought to 65 - 66 ^o C, held for 20 minutes, then 1/3 of the mass is taken into the boiling boiler, temperature up to odyat to 72 ^o C and held until complete saccharification is heated to boiling and boiled for 10 min, boiled mass is pumped into a mash kettle and the temperature was adjusted to 78 ^o C and is pumped to filtration, after dialing a first wort is introduced sugar, a set of the wort is carried out until a density of 10 , 9%, the task of hop products is carried out in three steps, the first portion 45 - 50% is made with a full set of wort, the second - 30 - 35% after 1 hour from the moment of boiling the wort, the third - 20% 10 - 20 minutes before the end of boiling the wort , fermentation is carried out to a visible extract of 4.0 - 4.2%, and the finished beer contains lkov 0.6%, 4.8% carbohydrates.  2. The method according to claim 1, characterized in that the first portion of hop products consists of pine cones, the second and third - from granulated hops.  3. The method according to claim 1 or 2, characterized in that 7 minutes before the end of boiling, the enzyme preparation Haygum VF-490 is added at the rate of 2 g per 1 hl of wort.  4. The method according to claims 1, 2, or 3, characterized in that the raw materials used for beer production are: light brewing malt 80%, raw sugar or white 5%, crushed barley 15%, hops based on Gc 0 , 78.