RU2139326C1 - Method of production of beer "bryanskoe specialnoe" - Google Patents

Abstract

FIELD: brewery industry. SUBSTANCE: method involves the brewing mash process carrying out by an infusion or a single-boiling combined method at initial water temperature 51-53 C. An addition of wort in wort-boiling boiler is carried out up to the concentration 11.3-11.5% of mass part of the dry matter. Before feeding nonmatured beer in tanks for an additional fermentation ginseng roots and "ekhinatseya" (coneflower) herb extracts are added to beer at amount 0.9-1.1 dm³/100 and 1.9-2.1 dm³/100 dal beer, respectively. At the same time the content of yeast cells is controlled and maintains their at the range 3-5 million/cm³.. Then an antipressure 0.02-0.03 MPa is made in tanks of an additional fermentation by sterilized carbon dioxide or air. An additional fermentation of beer is carried out at 0-2 C under pressure of carbon dioxide 0.04-0.06 MPa for 30 days, not less. Method ensures to prepare new original beer sort showing high organoleptic indices, increased content of biologically active substances, tonic properties and retention of classic taste and aroms. EFFECT: improved method of preparing, improved quality of beer. 2 ex

Description

 The invention relates to the brewing industry and can be used in breweries of various capacities.

 A known method for the production of beer, which involves the preparation of mash by saccharification of light barley malt to produce wort, introducing sugar syrup into the wort, boiling the wort with the addition of hop products, fermenting the wort, fermentation and bottling (see RU 2045682 19.12.74).

 The disadvantage of this method is that with an increased alcohol content due to the increased amount of sugar, the quality of the beer remains not high enough.

 There are various methods for the production of beer, involving the use of various plant components that are not traditional raw materials in the brewing industry. This is done to reduce the consumption of hop products or increase the nutritional value of beer. For example, the method described in RF patent 2022004, C 12 C 7/00, 10.30.94, provides for the introduction of yarrow grass in the process of boiling wort with hops 10-20 minutes before the end of boiling. This saves up to 10-35% of hop products.

 However, the beer obtained in this way loses a specific, pronounced hop aroma, and has low organoleptic characteristics.

 Closest to the proposed invention is a method for producing beer, which involves preparing a mash by mixing light malt with water and carrying out alternating heating and aging processes, filtering the resulting beer, set the wort into a must brewing boiler for boiling with the introduction of hop products, introducing plant extracts, fermenting with subsequent transfer young beer in fermentation tanks, beer filtering and bottling. This method uses licorice root and beet pectin extracts to improve foaming ability. Indeed, this allows foaming up to 4.7 mm and a sufficiently high foam resistance up to 5 minutes (see Auth. Certificate 685689, C 12 C 11/04, 04/11/78).

 The disadvantage of this method is the stage of using additives, since the extracts are obtained by boiling and evaporation of the raw materials, moreover, these extracts are additionally boiled with must. As a result of double high-temperature exposure, the biologically active substances contained in the extracts are partially destroyed. In addition, biochemical substances often enter into a chemical reaction with amino acids, resulting in the formation of coloring substances of the wort - melanoidins, and caramelization of sugars (for example, licorice) is also possible, which is unacceptable in the preparation of light beers, because degrades the color of the beer and its color. In the known method, licorice root extract is introduced into the wort in an amount of 0.08 g per 1 liter of wort. This is a fairly large amount, which can lead to the appearance in beer of an unusual taste that worsens the overall bouquet. Beer obtained in this way has a low biological value.

 The objective of the invention is to obtain a new original beer with high organoleptic characteristics, with a high content of biologically active substances and tonic properties, while maintaining the classic taste and aroma.

This problem is solved by the fact that in the beer production method, which involves preparing a mash by mixing light malt with water and conducting alternating heating and aging processes, filtering the resulting wort, setting the wort into a must cook boiler for boiling with the addition of hop products, introducing plant extracts, fermenting followed by the transfer of young beer to tanks for maturation, filtering beer and bottling, the new is that the mashing of the malt is carried out by infusion or single-decoction combined with particular when the initial water temperature of 51-53 ^o C, set wort brewing kettle is carried out until achieving a mass fraction of solids 11,3-11,5% as plant extracts using extracts of ginseng root and herb "Echinacea" respectively in an amount of 0, 9-1,1 dm ^3/100 dal and 1.0-2.1 dm ^3/100 dal, which is introduced before the transmission in young beer fermentation tanks, controlling the content of the yeast cells and maintaining it within 3-5 million / cm ³ , after which they create a backpressure of 0.02-0.03 MPa in the aftermaking tanks using carbon dioxide or air, beer fermentation is carried out at a temperature of 0-2 ^o C under a pressure of carbon dioxide of 0.04-0.06 MPa for at least 30 days.

 The present invention meets the condition of "novelty", since no sources of information were found that indicate the use of extracts of ginseng root and "echinacea" herbs in beer production, it is not known the introduction of these extracts at the stage before fermentation while controlling the content of yeast cells, as well as the parameters of the method .

 The invention meets the condition of "inventive step", since the characteristics of the method described in the claims make it possible to enrich beer with biologically active substances that do not undergo practically no changes due to the lack of heat treatment, and their amount is optimal in order to preserve the classic taste and aroma and give beer tonic properties.

 The present invention is industrially applicable, since for its implementation it does not require any means not previously used in the brewing industry, and the proposed extracts are widely used in scientific and traditional medicine.

 The invention is illustrated by examples of implementation.

 Example 1

For the preparation of beer, 100% light barley malt is used. Replacing up to 5% of malt with granulated sugar or raw sugar is allowed. Pressed ground hop, granulated hop and hop extracts with a norm of bitter substances G = 0.9-1.1 g / dal of hot wort. Ginseng root extract - 1.0 dm ^3/100 dal, herb extract "Echinacea" - 2.0 dm ^3/100 dal.

To prepare the mash, use the malt of the following fractional composition of the grinding,%:
Husk - 18-22
Coarse grains - 15-20
Small grains - 25-35
Flour - 25-35
Mashing is carried out by infusion.

Crushed malt is rubbed with water at a temperature of 52 ^o C at a ratio of 1: 4. If necessary, adjust the pH of the mash to a value of 5.5-5.6 by applying gypsum, calcium chloride, lactic acid, etc. The mash is kept at a temperature of 52 ^o C in for 15-20 minutes, then heated first to a temperature of 62 ^o C, keeping 20-30 minutes, then to a temperature of 71 ^o C and incubated for 30 minutes. After a pause, the completeness of saccharification by iodine test is monitored, then the mash is heated to a temperature of 76 ^o C and pumped to filtering.

 The process of filtering mash is carried out in accordance with the method adopted at the brewery. Wort is put into a brewing boiler until a mass fraction of solids of 11.3-11.5% is reached.

When boiling the wort, hop products are introduced in 3 doses:
1 portion - 70% of the estimated dose of hops contribute 15-20 minutes after the start of boiling wort;
2 portion - 20-25% of hops contribute 1 hour after the start of boiling the wort;
3 portion - 5-10% of the estimated dose of hops contribute 10-15 minutes before the end of boiling the wort.

 Granulated or pressed hops with a good aroma are used as the third portion.

 The proportion of hop extract used should not exceed 50% of bitter substances in the total mass of hop products.

 The duration of the process of boiling wort with hops is 1.5-2 hours.

 To improve the degree of clarification of the wort and increase the colloidal stability of beer, it is advisable to add preparations of the Irish moss, Khaigum, or others to the wort boiler.

 The clarification and cooling of the wort is carried out in accordance with the method adopted at the enterprise.

The clarified and chilled wort is fed to the pre-fermentation tank or directly to the fermentation tank (tank). In the wort current (or in the fermentation tank after receiving the first portion of the wort), seed yeast is introduced at the rate of 0.5-0.6 dm ³ per 1 hl of wort. The initial content of yeast cells in the wort should be equal to 20-25 million cells / cm ³ .

 In the case of using pre-fermentation tanks, the fermented wort in the tanks is pumped to fermentation tanks (tanks) after 18-24 hours.

When carrying out the fermentation process by the filling method, the rate of introduction of yeast is reduced to 0.3-0.4 dm ³ / hl and the entire amount of yeast, calculated on the full working capacity of the tank, is introduced into the first portion of the wort. The temperature regime of fermentation is chosen depending on the characteristics of the used yeast race (achieved degree of fermentation of the wort, the ability to sediment).

When using domestic yeast races, the fermentation temperature should not exceed 10 ^o C. After reaching the visible extract value of 6.0%, it is recommended to begin gradual cooling of the fermentation tank so that by the end of the fermentation the temperature gradually decreases to 4-5 ^o C.

 For foreign deeply fermenting yeast races, the temperature regime of fermentation should be set in accordance with the recommendations of the yeast supplier or VNII PB and VP.

Beer transferred for fermentation should have a temperature not exceeding 5 ^o C.

 The fermentation process is carried out until the value of the visible extract in the young beer is 1.0-1.5% higher than the value of the visible extract corresponding to the final degree of fermentation (with a KSS of 80% 3.4-3.9%).

 The duration of the fermentation process is 6-7 days. It is allowed to carry out the fermentation process under an overpressure of 0.02-0.04 MPa.

 The process of fermentation of beer is carried out in accordance with TI 18-6-47-85.

Before transferring the young beer to the maturation tanks, the estimated amount of ginseng root and Echinacea grass are set in them. Then, in backfill tanks create a back pressure of 0.02-0.03 MPa with the aid of carbon dioxide or air. It is not allowed to transfer young beer obtained by fermentation under pressure to a fermentation tank without backpressure. When transferred to maturation in young beer, the content of yeast cells is controlled. If their quantity is insufficient (the required number of yeast cells in a young beer is 3-5 mln / cm ³ ), at the discretion of the chief brewer, seed yeast in the amount of 0.04-0.06 dm ³ / hl is allowed to be added to the young beer. Fermentation of beer is carried out at a temperature of 0-2 ^o C in closed tanks under a pressure of carbon dioxide of 0.04-0.06 MPa.

 After the onset of active fermentation and air displacement (usually after 8-12 hours), the tank is tongued. The moment of tongue-knocking of the tanks of conversion is, if necessary, specified by the chief brewer. When transferring to the fermentation of young beer obtained by fermentation under pressure, the fermentation tanks are tongued immediately after the transfer of young beer.

 The duration of beer fermentation is at least 30 days. Fermentation time can be reduced by using the enzyme preparation Maturex L (Novo Nordisk company, Denmark), approved for use in brewing by the State Sanitary and Epidemiological Supervision, in accordance with the requirements of the technological instruction for the production of beer using enzyme preparations of the Novo Nordik company, Denmark, developed by VNII PB and VP.

 Beer filtration is carried out in accordance with TI 18-47-85, adopted at the brewery method. In the production of beer with a resistance of at least 8 days, it is allowed to carry out its separation.

 For additional clarification of beer, before filtering it is allowed to use Isinglass, Kleafayn preparations or other similar actions that are allowed for use for this purpose by the authorities of the Sanitary Inspection in accordance with the recommendations developed by the All-Russian Research Institute of Industrial Safety and Food Safety.

 When filtering beer, it is allowed to use adsorbents - stabilizers (Kestrosorb, Bekarosorb, etc.) in accordance with the recommendations developed by VNII PB and VP. The use of this technological technique is especially advisable when obtaining beer with a resistance of at least 30 days.

 When releasing unpasteurized beer with a resistance of at least 30 days after filtration, kieselguhr filters are subjected to filtering using depth filters (for example, Schenk AFS 400 or AFS 200 or similar Seitz filters from the ABF series). Filtering is carried out in accordance with the operating instructions for the used filter brand.

 If necessary, carbonization of beer is carried out with depleted carbon dioxide.

Filtered beer is served in collectors with backpressure created by provided carbon dioxide or air. Received in the collections of beer can withstand 3-8 hours at a pressure of 0.05-0.06 MPa and a temperature of 1-2 ^o C.

 When releasing unpasteurized beer, beer from collections is sent for bottling, and when releasing pasteurized beer - for pasteurization.

 Example 2

 All operations are carried out analogously to example 1, except for the mashing process, which is carried out in a single-welded combined method.

To do this, malt is mixed with water in a ratio of 1: 4.5 at a temperature of 52 ^o C. If necessary, adjust the pH of the mash to a value of 5.5-5.6 by adding lactic acid, gypsum, calcium chloride or other. The mash is kept at a temperature of 52 ^o C for 15-20 minutes, then heated to a temperature of 63 ^o C, keeping for 15-20 minutes, and then about 1/3 of the mash is taken for decoction.

The decoction is heated to a temperature of 71 ^o C, incubated for 15-20 minutes Then it is quickly heated to a boil and boiled for 10-15 minutes. After boiling, the decoction is slowly pumped to the main part of the mash, where the temperature is set to 71 ^o C. The mash is kept at this temperature until complete saccharification, controlled by iodine test. The candied mash is heated to a temperature of 76 ^o C and transferred to the filtration.

 The remaining operations are carried out analogously to example 1.

 The resulting beer has high organoleptic properties. It tones well. It has a pronounced malt flavor and aroma with characteristic hop tones.

Claims (1)

A method for the production of beer, which involves preparing a mash by mixing light malt with water and carrying out alternating heating and aging processes, filtering the resulting wort, collecting the wort into a must-cook boiler for boiling with the addition of hop products, introducing plant extracts, fermenting, followed by transferring the young beer to the fermentation tanks , beer filtering and bottling, characterized in that the mashing of the malt is carried out by infusion or single-welded combined method at the initial temperature water 51 - 53 ^o C, the wort is put into a brewing kettle until the mass fraction of solids reaches 11.3 - 11.5%, ginseng root and Echinacea herbs in the amount of 0.9 - 1, respectively, are used as plant extracts 1 di ^3/100 dal and 1.9 - 2.1 dm ^3/100 dal, which is introduced before the transmission in young beer fermentation tanks, controlling the content of the yeast cells and maintaining it within 3 - 5 Mio / cm ^3, after which the fermentation in tanks create back pressure of 0.2 - 0.03 MPa using carbon dioxide or obesplozhennyh in spirit, secondary fermentation beer is conducted at a temperature of 0 - 2 ^o C under a carbon dioxide pressure of 0.04 - 0.06 MPa for at least 30 days.