RU2185428C1 - Method of producing light beer "baltika klassicheskoye № 3" - Google Patents

Abstract

FIELD: brewing industry. SUBSTANCE: method of producing light beer involves preparation of the first wort with 12±0.3% of mass parts of dry substances. For this purpose, only barley brewing light malt is used. Then, filtration of wort, its boiling with hop products, cooling, attenuation of hopped wort with yeast of low attenuation, afterattenuation and maturation of green beer, its clarification, carbonization and bottling are conducted. Boiling of wort with hop products is conducted for 1.0-1.25 h. At the beginning of boiling, 80% of calculated amount of hop products is introduced in the form of bitter granulated hop and/or CO₂ of bitter hop extract. The rest calculated quantity is used in the form of aromatic granulated hop is introduced before 20 min up to end of boiling. Calculated amount of hop bitter substances is 0.00055 kg/dal of wort. Then prepared wort is pumped in hydrocyclone apparatuses for clarification. Wort cooling is conducted up to temperature of 10-13 C, and at said temperature wort is directed to cylinder-conical tanks for attenuation. It is carried out with yeast amount of 0.3-0.7 kg per hectoliter of cooled wort at temperature of 12-16 C for 3-6 days up to limit apparent degree of attenuation. Afterattenuation and maturation of green beer are conducted for 2-5 days, then attenuated maturated beer is cooled for 2-3 days up to temperature minus 2 - plus 2 C, and cooled beer is stored not less a day. For preparation of the first wort, infusion method of malt doughing is used. Malt doughing begins at temperature of 56 C for 30 min, then heating is carried out up to temperature of 63 C for 8-10 min, and process is rested at the same temperature for 20-40 min. After it, malt is heated up to 72 C for 9-11 min and aged at the same temperature for 30 min up to full saccharification, and then it is heated for 5-7 min up to temperature of 76 C and at the same temperature pumped to filter tank for 10-12 min. Beer clarification is carried out in several stages. One of them is clarification on separators with the following deep cooling up to minus 1-3 C. Additional stage of clarification is filtration through a layer of kieselguhr fixed on supporting cardboard or metal sieves. Hop extract and/or stabilizers of protein-colloid stability are added in flow of beer filtered through kieselguhr, and then clarified beer is additionally filtered through clarifying sterilizing cardboard. Single-cooking method of malt doughing is used for preparation of the first wort with 12±0.3% of mass parts of dry substances. EFFECT: broadened assortment; reduced time of preparation; preparation of beer with high biological value. 6 cl, 2 ex

Description

 The invention relates to the food industry and relates to methods for the production of beer, in particular, "Baltic Classic 3".

A known method of preparing beer, involving the preparation of a mash by mixing water with light malt and carrying out alternating heating and aging processes, filtering the resulting wort, a set of wort for boiling with the introduction of hop products, fermentation, fermentation and bottling. Mashing starts at 37-38 ^o C, use light malt. Slow heating is carried out to 42 ^° C followed by holding for 10 minutes, heated to 63 ^° C and held for 40-50 minutes, heated to 70 ^° C, held for 25 minutes, then boiled for 15 minutes to a wort density of 11.8%. Initially, hops are given 90% of the total amount of boiling. The remaining 10% is administered 15 minutes before the end of boiling. Boiling is completed when the density becomes 12.3-12.7%. Yeast is administered in an amount of 0.6-0.7 l / hl. Fermentation is carried out for 7-9 days at 8.5-9.5 ^o C until the content of the visible extract is 3.0-3.8%. It is digested at 1-2 ^° C for 30 days (US Pat. RF 2068875, C 12 C 7/00, 10.11.96).

 The resulting drink has a complete taste, but the technology for its production is quite lengthy.

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

 The disadvantage of this method is that the beer obtained has a high alcohol content due to the fractional introduction of sugars, that is, due to the fermentation of sugar introduced from outside, and not the natural components of the malt.

 The closest in essence and the achieved result is the method of beer production, which provides for the initial wort with a mass fraction of solids of 12 + 0.3%, for which they take only light malt barley brewing, filtering the wort, boiling it with hop products, cooling, fermentation of hopped wort yeast of bottom fermentation, maturation and maturation of young beer, clarification, carbonation and bottling (see. Technological instructions for the production of malt and beer, M., USSR Ministry of Food Industry, 1985).

 However, this method does not allow expanding the assortment so much, creating in it a direction or line of drinks that have pronounced organoleptic indicators of the highest quality, that they would make it possible to distinguish these drinks from a number of existing ones.

 The proposed method allows not only to create such drinks, but also significantly reduce the period of their production while improving organoleptic characteristics.

This is achieved by the fact that in the method for the production of light beer, which involves obtaining the initial wort with a mass fraction of solids of 12 ± 0.3%, for which they take only malt light barley brewing, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with yeast bottom fermentation, maturation and maturation of young beer, clarification, carbonization and bottling, according to the invention, boiling wort with hop products is carried out for 1.0-1.25 hours, 80% of the calculated amount of x is introduced at the beginning of boiling eleproduktov a hop bitter granular and / or CO ₂ extract of hop bitter, and the rest - the estimated number of hop flavored granulated for 20 minutes before the end of boiling, the calculated amount of bitter substances of hops is 0.00055 kg / wort gave, after which the ready the wort is pumped to clarification in hydrocyclone devices, and the wort is cooled to a temperature of 10 -13 ^o C and at this temperature is sent to fermentation in cylindrical tanks, the fermentation is carried out at a rate of 0.3-0.7 kg / hl of yeast chilled about the wort and a temperature of 12 - 16 ^o C until reaching the final visible degree of fermentation within 3-6 days, the fermentation and maturation of the young beer is carried out for 2-5 days, then the fermented matured beer is cooled for 2-3 days to a temperature from - 2 to +2 ^o C, after which the chilled beer is stored for at least a day.

To obtain the initial wort, an infusion method of mashing mash is used, and mashing is started at 56 ^° C for 30 minutes, then heating to 63 ^° C for 8-10 minutes, pause at this temperature for 20-40 minutes, then heat to 72 ^o C for 9-11 min and kept at this temperature for at least 30 min until completely saccharified, then heated for 5-7 min to a temperature of 76 ^o C and at this temperature is pumped into the filter tank for 10- 12 minutes

The clarification of beer is carried out in several stages, one of which is clarification on separators, followed by deep cooling to -1 - (- 3) ^o C.

 An additional stage of clarification is filtering through a layer of kieselguhr, mounted on a supporting board or metal mesh.

 In the stream of beer filtered through kieselguhr, hop extract and / or protein-colloidal stability stabilizers are dosed, after which the clarified beer is additionally filtered through a lightening covering board.

 To obtain the initial wort with a mass fraction of solids of 12 + 0.3%, use the single-welded method of mashing malt.

 The proposed methods and parameters are based on the fact that, as you know, beer is a complex biochemical object 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 many factors and undoubtedly on how each stage of beer production will be carried out. Firstly, the concentration of the initial wort determines the future biochemical composition, and this composition will be formed to a greater extent by the fermentation process, the amount of yeast, temperature, as well as the subsequent actions of maturation, clarification, storage, etc.

 The main fermentation product contained in beer is ethyl alcohol, the aqueous solution of which is almost tasteless and therefore has little effect on the taste of beer. Significantly more active in this regard are higher alcohols formed during fermentation and collectively referred to by the term fusel oils.

 The increase in the number of fusel oils in beer first goes in parallel with the process of fermentation of sugars. For the first 60 hours, during the normal course of fermentation, both of these processes have a linear direction and only in the final stage does the increase in suvous oil content occur more likely than fermentation. And this is a very important point determining the final quality indicators of beer. (N. Bulgakov. Taste, aroma and durability of beer, M., TSINTIPISHEPROM, 1962, p. 3-9).

Consequently, one of the most basic processes affecting the biological and organoleptic value of beer is fermentation. Moreover, the fermentation temperature is mainly dictated by the following fermentation, clarified beer, namely, for better clarification and the allocation of the largest amount of proteins that precipitate at a low temperature, it is recommended to ferment the wort at a low temperature, that is, in cold mode. But on the other hand, the fermentation temperature affects the accumulation of fusel oils. So, when fermented with bottom-level yeast at 25 ^° C, less fusel oils were obtained than at 10 ^° C (see ibid., P. 10).

Currently, the brewing industry makes extensive use of cylindrical tanks, in which the fermentation process is very vigorous. This is noted by world famous brewers. The famous Belgian beer from the Chimay Monastery is also produced in cylindrical tanks using clarifier separators after cold aging (BREWERS ^ guardian - brewer satellite 4, 1998, pp. 11-17)
Thus, it is important to find the optimal regimes, both temporary and temperature, and more importantly, to link each of the beer production processes with each other and with the equipment used, because the quality of beer is formed at each stage of its creation.

 The above justification is evidence that the proposed solution to create a new direction in brewing is consistent with the inventive step, as the proposed method allowed to obtain a solution to the problem of the relationship of all stages of beer production in optimal, previously unknown parameters and the totality of beer production methods.

 The result of this invention is the expansion of the assortment of beers that are clearly distinguishable from a number of existing ones, shortening the production time and, as a result, obtaining beer with a higher biological potential, a more "live" drink.

 Therefore, we can talk about the compliance of the proposed invention with the conditions of novelty and inventive step.

 The present invention is also industrially applicable, since it does not require means or raw materials not previously used for its implementation.

 The invention is illustrated by an embodiment.

Example 1
For the production of Baltika Classic 3 beer, mashing of light brewing barley malt by the infusion method was carried out. All processes, including pauses, were carried out with continuous operation of the mixers. The agitator can be turned off during saccharification. To do this, mashing was started at 56 ^° C for 30 minutes, then heating was carried out to 63 ^° C for 8-10 minutes, after which it was held at this temperature for 20-40 minutes, heated to 72 ^° C for 9-11 minutes, and kept at this temperature for at least 30 minutes until the mash was completely saccharified. After heating the mash to 76 ^o With it was pumped into the filter tank for filtering. The filtered wort was sent to a collector, from where it was sent to a wort kettle for boiling with hop products. Hop products were introduced in two batches: 80% - at the beginning of boiling, bitter granulated hops and (or) CO ₂ bitter hop extract were introduced. And 15% - in the form of aromatic granulated hops - 20 minutes before the end of boiling.

 The duration of boiling the wort 1 h - 1 h 15 min. At the end of boiling, the extract of the wort was checked.

 Ready wort with extractiveness according to the specification for the wort was pumped to clarification in hydrocyclone apparatuses. The clarified wort was sent for cooling. Wort cooling was carried out in plate counterflow coolers. The cooled wort was aerated with sterile air and transferred to fermentation tanks for cylindrical tanks.

The wort was supplied to fermentation with a set temperature in the range of 10 - 13 ^o C. It is allowed to introduce a solution of enzyme preparations into the stream of chilled wort, which are allowed for use by the bodies of the Sanitary and Epidemiological Supervision.

Special bottled yeast brewing yeast was dosed into the chilled wort. The norm of the problem of yeast is established on the basis of specific conditions and the specifics of production in the range of 0.3-0.7 kg / hl of chilled wort. Fermentation was carried out in cylinder-conical tanks having shirts to ensure cooling of beer at a temperature of 12-16 ^° C until a final visible degree of fermentation was achieved within 3-6 days. The yeast was taken at the end of fermentation. Yeast having normal production indices was collected in collectors, cooled, and used for the next task in production. Storage of chilled yeast in collectors is allowed for no more than 2 days. At the end of the main fermentation, the beer passes into the maturation stage within 2-5 days. Fermented ripened beer was cooled for 2-3 days to a temperature of from -2 to 2 ^o C.

 Chilled beer was stored for at least 24 hours.

 The beer readiness for bottling was determined on the basis of organoleptic quality assessment based on the analysis of physico-chemical characteristics of beer.

Finished beer was clarified on separators. Beer from the separator is supplied for additional cooling to plate coolers in order to carry out deep cooling from -1 to -3 ^o C. It is allowed in case of achieving good clarification and the required temperature in the fermentation tanks not to pre-clarify and deeply cool the beer in the coolers. The next stage of clarification of beer is to filter it through a layer of kieselguhr, mounted on a supporting board or on metal grids.

 In order to increase the shelf life, if necessary, materials that are stabilizers of protein-colloidal resistance, which are approved for use by the bodies of the Sanitary and Epidemiological Supervision, are dosed into the beer stream. If necessary, hop extract is dosed into the stream of beer filtered through kieselguhr. Beer clarified through kieselguhr is served for additional filtering through clarifying blanketing cardboard.

Filtered beer is carbonized if necessary. Carbonization is carried out on the carbonizers automatically to achieve the required values of the content of CO ₂ in beer.

Ready for bottling beer is sent to the collections of filtered beer, where they are stored at a temperature of from -1 to +2 ^o C. The test laboratory analyzes the quality of beer, based on the results of which permission is given for bottling. Beer bottling is carried out on automatic bottling lines. Beer can be produced pasteurized and unpasteurized. Pasteurization is carried out in a stream in a continuous pasteurizer.

The resulting beer has a mass fraction of alcohol of at least 3.8%. The acidity (cm ³ ) of a sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} beer is 1.8-3.0. The color (cm ³ ) of the iodine solution with a concentration of 0.1 mol / dm ³ per 100 cm ^{3 of} water 0.5-2.0. Mass fraction of carbon dioxide is not less than 0.33%.

Example 2
The method was carried out analogously to example 1 with the only difference being that the mashing was carried out using a single-welded classical, generally accepted method in brewing.

 Beer can be produced pasteurized or unpasteurized.

 The durability of unpasteurized beer is not less than 8 days. The durability of pasteurized beer is not less than 60 days.

Claims (6)

1. A method for the production of light beer, which involves obtaining an initial wort with a mass fraction of solids of 12% ± 0.3%, for which they take only light malt, barley brewing, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, fermentation and maturation of young beer, clarification, carbonation and bottling, characterized in that the wort is boiled with hop products for 1.0-1.25 hours, 80% of the estimated amount of hop products in the form of hops are introduced at the beginning of boiling bitter granular and / or CO ₂ extract of hop bitter, and the rest of the calculated amount of aromatic hops granular - 20 minutes before the end of boiling, the calculated amount of bitter substances of hops is 0.00055 kg / she gave wort, whereupon the wort is pumped to the ready brightening in hydrocyclone apparatuses, and the wort is cooled to a temperature of 10-13 ^o C and at this temperature it is sent for fermentation to cylindrical tanks, fermentation is carried out at a norm of the yeast task of 0.3-0.7 kg / hl of cooled wort and a temperature of 12-16 ^o C until reaching the final visible degree of fermentation within 3-6 days, the fermentation and maturation of young beer is carried out for 2-5 days, then the fermented matured beer is cooled for 2-3 days to a temperature of (-2) -2 ^o С, after bringing chilled beer for at least 24 hours. 2. The method according to p. 1, characterized in that to obtain the initial wort apply the infusion method of mashing the malt, and mashing is started at 56 ^o C for 30 minutes, then heating to 63 ^o C for 8-10 minutes, pause at this temperature for 20-40 minutes, then heated to 72 ^° C for 9-11 minutes and kept at this temperature for at least 30 minutes until completely saccharified, after which it is heated for 5-7 minutes to a temperature of 76 ^° C and at this temperature is pumped into the filter tank for 10-12 minutes 3. The method according to p. 1 or 2, characterized in that the clarification of beer is carried out in several stages, one of which is clarification on the separators, followed by deep cooling to (-1) - (-3) ^o C.  4. The method according to any one of paragraphs. 1-3, characterized in that the additional stage of clarification is filtering through a layer of kieselguhr, mounted on a supporting cardboard or metal mesh.  5. The method according to any one of paragraphs. 1-4, characterized in that hop extract and / or protein-colloidal stabilizers are dosed into the stream of beer filtered through kieselguhr, and then the clarified beer is additionally filtered through a lightening covering board.  6. The method according to any one of paragraphs. 1-5, characterized in that to obtain the initial wort with a mass fraction of solids of 12% + 0.3% using the single-welded method of mashing malt.