RU2152985C2 - Method of beer production - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves introduction of flavor aroma-containing additive as a mixture of hop and vegetable raw material in wort. Content of horse radish in mixture represents not more 90 % on conversion to sublimated raw material. EFFECT: reduced cost price of beer and its broadened assortment. 2 cl, 2 ex

Description

 The invention relates to the field of food industry, namely to the field of beer production.

 Typically, beer is made from malt, hops and water. The most expensive ingredient in beer production is hops, which determine the unique organoleptic characteristics of beer and give it a certain durability. Hops are a labor-intensive crop that grows in special climatic conditions in a limited number of regions. The use of hop products largely determines the cost of beer.

 A known method of preparing beer (RU, patent 2086622 C 12 C 7/00, 1997), including the preparation of malt wort from barley malt and malt hopped concentrate, boiling wort, primary fermentation with fractional introduction of sugars, secondary fermentation, ripening, aging and bottling. The use of hopped concentrate allows you to get beer with a traditional taste and smell.

 Reducing the cost of beer can be achieved by partial replacement of hop products with more affordable raw materials, in particular, wild-growing ones.

 A known method of making hopped wort (SU, a.s., 1551722, C 12 C 9/02), in which 10-15% of the hop consumption of chopped trifol and 5-10% of the hop consumption of chopped white wormwood are introduced into the wort. The introduction of hop substitutes was carried out in order to reduce the cost, while wormwood gave the necessary bitterness, and trifol - the necessary clarification of beer. It should be noted a slight decrease in the cost of the finished product due to a minor replacement of hops.

 Known, in particular, is a method for the production of beer (RU, patent 2084501 C 12 C 7/00, 1997), which includes the use of grain products and a flavoring additive in the form of a hop product, preparation of mash from grain products, saccharification and filtering, boiling the obtained wort with hop products and cooling , fermentation of the obtained initial wort and fermentation to produce beer, moreover, as a flavoring additive, bird cherry component is additionally used in the form of berries and / or shoots, infusions of berries and / or shoots, juice or si ropa, while they partially replace (not more than 40% by weight) the used hop products and introduce it into rubbed grain products or wort. The disadvantage of this method should recognize the complexity of the collection and processing of bird cherry, the limited region of its distribution, which will cause the cost of transporting the bird cherry component.

 The technical problem solved by the present invention is to develop a method for preparing beer with low cost.

 The technical result obtained by the implementation of the invention is to reduce the cost of beer and expand its range.

 The specified technical result is achieved by the fact that in the beer production method, comprising introducing into the wort a flavor-containing additive in the form of a mixture of hops and vegetable raw materials, horseradish is used as vegetable raw material, and the horseradish content in terms of sublimated substance is not more than 90% by weight of the calculated hop rates. Horseradish is administered in the form of crushed raw materials and / or in the form of crushed freeze-dried raw materials, and / or in the form of an extract, and / or in the form of a decoction. In addition, the horseradish extract and / or horseradish broth can be additionally introduced at any subsequent stage in an amount that depends on the organoleptic requirements for a particular beer. As was experimentally established, the content of substances that provide the taste and aroma of beer, horseradish is most consistent with the traditionally used hops.

 An analysis of the wort obtained using these substances, made organoleptically, showed that 10% of hops are sufficient to preserve hop bitterness and hop aroma. A taste of horseradish in both the wort and the finished product has not been identified. The durability of the foam, the shelf life of the finished product in comparison with beer obtained using traditional raw materials have not changed. The content of bitter substances is normal.

 Based on the foregoing, it can be argued that replacing hops with horseradish within the specified limits allows you to get a beer that meets all the requirements for beer, while the additional introduction of horseradish extract and / or decoction at subsequent stages allows you to significantly expand the assortment by making beer with different tastes .

 Example 1

 During the cooking of the wort, an additive was introduced, consisting of freeze-dried crushed horseradish and hops taken in the traditional form, with the content of the components taking about 1: 1 by weight.

 Analysis of the wort obtained using the indicated substances showed the presence of hop taste and aroma; no extraneous smack of horseradish was detected.

 The wort is transferred to subsequent operations. Ready beer obtained using wort made by the above method meets the requirements for beer.

 Example 2

 For the manufacture of beer, the wort prepared according to Example 1 was used. Horseradish broth was added before pasteurization. The broth was prepared from 1 kg of freeze-dried raw materials and 10 l of water. The broth was added in an amount of 0.01 ml per 1 liter of beer.

 The beer obtained met the requirements for beer, however, the taste of beer was somewhat different from the taste of beer obtained by the method described in example 1, which confirms the possibility of expanding the range of the finished product by introducing various amounts of horseradish in the subsequent stages after the stage of boiling horseradish wort.

 The above examples illustrate the possibility of using a mixture of hops and horseradish, as well as the introduction of horseradish at any stage to obtain a cheap product and expand the assortment of beer, while the resulting beer meets all the requirements for the finished product.

Claims (2)

 1. A method for producing beer, comprising introducing into the wort a flavor-containing additive in the form of a mixture of hops and plant materials, characterized in that horseradish is used as a plant material, and the horseradish content in terms of sublimated raw materials is not more than 90% by weight of the estimated hop rate .  2. The method according to claim 1, characterized in that the horseradish is used in the form of crushed freeze-dried raw materials, and / or extract, and / or decoction.