RU2186841C1 - Method of producing special beer "baltika medovoye krepkoye" - Google Patents

Abstract

FIELD: brewing industry, production of special varieties of beer, particularly, "Medovoye Krepkoye". SUBSTANCE: method includes preparation of wort, and for this purpose barley brewing light and caramel 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 are conducted. The method involves introduction of natural honey, clarification, carbonization and bottling. Introduction of natural honey is carried out after beer clarification through kieselguhr with the following filtration through sterilizing cardboard. Initial wort is prepared with 16.0±0.3 of mass parts of dry substances. and malt doughing is carried out by infusion or single-cooking method. Infusion method of malt doughing begins at temperature of 56 C, then malt is aged for 40 min, heated for 16-20 min up to 72 C, aged at said temperature for not less 30 min up to saccharification, heated for 5-7 min up to temperature of 76 C, and at said temperature is pumped for 10-12 min to filtration. Wort boiling with hop is conducted for 1.0-1.25 h, hop products are added at the beginning of boiling in the form of bitter granulated hop. Before cooling of hopped wort, it is directed for clarification to hydrocyclone apparatuses. Cooled and hopped wort is aerated by sterile air and directed to attenuation. Attenuation of wort cooled up to 11-16 C is conducted with addition of yeast in amount of 0.4-1.3 kg/hl in cylindrical-conical tanks having jackets for provision of beer cooling at temperature of 12-18 C. Attenuated and maturated beer is cooled for 2-3 days up to temperature minus 2 - plus 2 C and stored not less 1 day. Before clarification by filtration through kieselguhr, prepared beer is clarified on separators with the following deep cooling up to minus 0.5-3 C. Stabilizers of protein-colloid stability are added in flow of beer filtered through kieselguhr. Before bottling, prepared beer is stored at temperature of minus 1 - plus 2 C. Fermentative preparations are introduced in flow of cooled beer directed for attenuation. EFFECT: broadened assortment of high-quality beer, reduced time and cost price of special beer varieties. 4 cl, 3 ex

Description

 The invention relates to the food industry and relates to brewing, in particular a method for the production of special beer "Strong Honey".

 The use of honey in the production of beer was known in antiquity.

 It is interesting to note that in ancient times there were no strict requirements for the beer recipe: the Sumerians used technology not only honey, but also cinnamon, aromatic herbs, Egyptians - caraway seeds, ginger, anise, myrtle, juniper, ancient Germans - oak bark (Expertise drinks under the general editorship of V. M. Poznyakovsky, Novosibirsk, published by Novosib University, 1999, p. 235).

 In Russia, honey has also long been used in brewing, for example, the Monshegorskoye beer production method is known, according to which honey was used for boiling wort with hops in the presence of rye malt (see the Encyclopedia of Beverages Your Health, Kiev, Orion, 1994, p. 148-149).

 However, this method cannot be attributed to the industrial one, since the techniques used in it relate it more to home brewing.

 Beer production methods using natural honey in their recipe are also known in the industry (see, for example, the Examination of Beverages cited above on page 240).

 The method of production of Romenskoye Plebnoe beer described in this source provides for the use of malt products, that is, when mashing, light malt - 84%, dark malt 10% and natural honey in the amount of 6% by weight of grain products. The extract of the initial wort is 13%. Mass fraction of alcohol 3.5%. The maturation of beer is at least 25 days.

 This beer belongs to dark beers, and the presence of honey in beer does not enrich it with all biologically active substances of honey, since honey in this case is used as a sugar-containing substance, and in subsequent processes after mashing, involving boiling and fermentation, the most valuable components of honey will be depressed.

 The closest in essence and the achieved result is a method of beer production, which includes the production of wort, for which during mashing take malt barley brewing light and caramel, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, maturation and maturation beer, involving the introduction of natural honey, clarification, carbonation and bottling (see US patent 4971808, C 12 C 11/04, 1990). In this method, a high extract wort is subjected to fermentation. Fermentation is carried out with periodic or continuous addition of carbohydrates to the fermentation medium, including natural honey. Any yeast is used for fermentation: beer, wine, sake, etc.

 However, in this method, honey also serves as a sugar component to produce a high alcohol content. That is, the product does not contain biologically valuable components of natural honey and is not enriched with specific taste and aromatic components.

 In addition, this method does not allow expanding the assortment so much, creating a direction or line of drinks in it 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 special beer, which includes the production of wort, for which during the mashing process they take malt barley brewing light and caramel, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, fermentation and maturation of young beer , involving the introduction of natural honey, clarification, carbonization and bottling, according to the invention, the introduction of natural honey is carried out after clarification of beer by filtering black without kieselguhr, followed by additional filtration through blanketing cardboard, the initial wort is obtained with a mass fraction of solids of 16.0 ± 0.3%, for which mashing of malt is carried out by the infusion or single-welded method, and the infusion mashing method is started at a temperature of 56 ^o С , incubated for 40 minutes, heated for 16-20 minutes to 72 ^{° C.} , kept at this temperature for at least 30 minutes until saccharification, heated for 5-7 minutes to 76 ^{° C.} and pumped for 10-12 minutes at this temperature for filtering, boiling wort lead with hops for 1.0-1.25 h, hop products are set at the beginning of boiling in the form of bitter granulated hops, before cooling the hopped wort it is sent for clarification to hydrocyclone devices, the cooled and hopped wort is aerated with sterile air and transferred to fermentation, fermentation wort chilled to 11-16 ^o C is carried out at a norm of yeast of 0.4-1.3 kg / hl in cylinder-conical tanks having shirts to ensure beer cooling at a temperature of 12-18 ^o C, the fermented ripened beer is cooled for 2-3 days to the temperature s (-2) - (+2) ^o C, then chilled beer stored at least one day. Ready beer before clarification by filtration through kieselguhr is clarified on separators, followed by deep cooling to (-0.5) - (-3) ^o С. Protein-colloid stabilizers are dosed into the stream of beer filtered through kieselguhr. Ready beer before bottling is stored at a temperature of (-1) - (+2) ^o С. Enzyme preparations are introduced into the stream of chilled wort fed to fermentation.

 This allows you to expand the range of high-quality beers, shorten their production time and reduce production costs.

 The proposed parameters and techniques are new in their combination and allow us to solve the problem.

 The proposed methods and parameters are justified by 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 conducted. 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 fusel oil content occur rather than fermentation. And this is a very important point determining the final quality indicators of beer (N. Bulgakov. Taste, aroma and resistance 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 clarification of beer, namely, for better clarification and the allocation of the greatest amount of proteins that precipitate at a low temperature, it is recommended to ferment the wort at a low temperature, that is, in a cold mode. But, on the other hand, the fermentation temperature affects the accumulation of fusel oils. So when fermented with bottom yeast at 25 ^o C, fusel oils were obtained less than at 10 ^o 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 cylinder-conical tanks using clarifiers after cold aging to clarify them (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 interconnect 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, since 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 a set of beer production methods.

 The result of this invention is the expansion of the assortment of beers, clearly distinguishable from a number of existing ones, shortening the production time and, as a result of this, 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 special "Strong Honey" beer, mashing of light and caramel brewing barley malt was carried out by the infusion method. At the stage of mash preparation, lactic acid, calcium chloride (sulfate) are used. It is allowed to use enzyme preparations approved for use by the bodies of the State Sanitary and Epidemiological Supervision of the Russian Federation.

 Dosage of auxiliary materials and preparations is made depending on the quality of the raw materials, the characteristics of the process.

The infusion mashing method is started at a temperature of 56 ^° C, held for 40 minutes, heated for 16 minutes to 72 ^° C, held at this temperature for at least 30 minutes until completely saccharified, heated for 5 minutes to 76 ^° C and for 10 minutes pumped into the filter tank.

 Filtration can also be carried out on a filter press.

 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 at the beginning of boiling in the form of bitter granulated hops.

 The duration of boiling the wort is 1 hour. At the end of boiling, the extractability 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 +11 ^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 specifics of production. In this case, the norm of the problem of yeast is 0.4 kg / hl of chilled wort.

 In order to ensure a normal fermentation process, strains of lower-fermentation yeast are used that have a high fermentation rate, deeply fermenting wort, well flocculating, forming low amounts of fermentation by-products (for example, diacetyl), with a high biomass gain.

Fermentation was carried out in cylinder-conical tanks having shirts to ensure cooling of the beer at a temperature of +12 ^o C until the final visible degree of fermentation was achieved. 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. Fermented ripened beer was cooled for 2 days to a temperature of -2 ^o C.

 Cooling was carried out by circulating refrigerant in tank shirts. At the end of fermentation and ripening, a tasting assessment was carried out and diacetyl content in beer lots was selectively determined. 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 self-loading separators. Beer from the separator is supplied for additional cooling to plate coolers in order to conduct deep cooling to -0.5 ^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. These materials, insoluble in beer, and therefore not remaining in the finished product, are metered into the beer stream. The norm of the task of the above materials depends on the quality of the raw materials used, the characteristics of the process, the required shelf life of beer.

 Natural honey is dosed into clarified beer through kieselguhr, after which the beer is served for additional filtering through clarifying lightening cardboard.

 The brand of cardboard used at this stage may vary depending on the characteristics of the process, the required shelf life of beer.

Filtered beer is carbonized if necessary. Carbonization is carried out on carbonizers automatically until the required values of CO ₂ content in beer are reached. Ready for bottling beer is sent to the collections of filtered beer, where they are stored at a temperature of -1 ^o C. The testing 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 7.6%. Acidity, cm ³ sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} beer - 1.8. Color, cm ³ of iodine solution with a concentration of 0.1 mol / dm ³ per 100 cm ^{3 of} water - 0.4. Mass fraction of carbon dioxide,% 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.

 The resulting drink has a harmonious taste, pleasant aroma, its foam resistance is not less than 2.0 min, the foam height is not lower than 30 mm.

Example 3
For the production of special "Strong Honey" beer, mashing of light and caramel brewing barley malt was carried out by the infusion method. At the stage of mash preparation, lactic acid, calcium chloride (sulfate) are used. It is allowed to use enzyme preparations approved for use by the bodies of the State Sanitary and Epidemiological Supervision of the Russian Federation.

 Dosage of auxiliary materials and preparations is made depending on the quality of the raw materials, the characteristics of the process.

The infusion mashing method is started at a temperature of 56 ^° C, held for 40 minutes, heated for 20 minutes to 72 ^° C, held at this temperature for at least 30 minutes until completely saccharified, heated for 7 minutes to 76 ^° C and for 12 minutes pumped into the filter tank.

 Filtration can also be carried out on a filter press.

 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 at the beginning of boiling in the form of bitter granulated hops.

 The duration of boiling the wort - 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 +16 ^o C. It is allowed to introduce a solution of enzyme preparations into the stream of chilled wort, allowed for use by the bodies of the State 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 specifics of production. In this case, the norm of the problem of yeast is 1.3 kg / hl of chilled wort.

 In order to ensure a normal fermentation process, strains of lower-fermentation yeast are used that have a high fermentation rate, deeply fermenting wort, well flocculating, forming low amounts of fermentation by-products (for example, diacetyl), with a high biomass gain.

Fermentation was carried out in cylinder-conical tanks having shirts to provide cooling of beer at a temperature of +18 ^o C until a final visible degree of fermentation was achieved. 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. Fermented ripened beer was cooled over 3 days to a temperature of 2 ^o C. Cooling was carried out by circulation of the refrigerant in the shirts of the tanks. At the end of fermentation and ripening, a tasting assessment was carried out and diacetyl content in beer lots was selectively determined.

 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 self-loading separators. Beer from the separator is supplied for additional cooling to plate coolers in order to conduct deep cooling to -3 ^o C. It is allowed in case of achieving good clarification and the required temperature in the fermentation tanks not to conduct preliminary clarification and deep cooling of beer in 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. These materials, insoluble in beer, and therefore not remaining in the finished product, are metered into the beer stream. The norm of the task of the above materials depends on the quality of the raw materials used, the characteristics of the process, the required shelf life of beer.

 Natural honey is dosed into clarified beer through kieselguhr, after which the beer is served for additional filtering through clarifying lightening cardboard.

 The brand of cardboard used at this stage may vary depending on the characteristics of the process, the required shelf life of beer.

Filtered beer is carbonized if necessary. Carbonization is carried out on carbonizers automatically until the required values of CO ₂ content in beer are reached. Ready for bottling beer is sent to the collections of filtered beer, where they are stored at a temperature of +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 7.6%. Acidity, cm ³ sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} beer 4.5. Color, cm ³ of iodine solution with a concentration of 0.1 mol / dm ³ per 100 cm ^{3 of} water - 1.5. Mass fraction of carbon dioxide,% not less than - 0.33.

Claims (5)

1. A method for the production of beer, including the production of wort, for which during mashing take malt barley brewing light and caramel, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, fermenting and ripening of young beer, involving the introduction of natural honey , clarification, carbonization and bottling, characterized in that the introduction of natural honey is carried out after clarification of beer by filtration through kieselguhr, followed by an additional filtering through a supporting cardboard, while the initial wort is obtained with a mass fraction of solids of 16.0 ± 0.3%, for which mashing of the malt is carried out by the infusion or single-boiling method, and the infusion mashing method is started at a temperature of 56 ^o C, incubated for 40 minutes, heated for 16 - 20 min to 72 ^o C, kept at this temperature for at least 30 min until saccharification, heated for 5 - 7 min to 76 ^o C and at this temperature pumped for 10 - 12 min for filtration, boiling wort with hops lead for 1.0 - 1.25 h, hm leprodukty set at the beginning of boiling in the form of hop bitter granulated before cooling wort clarification it is directed to a hydrocyclone apparatus, chilled and hopped wort is aerated with sterile air and is transmitted to the fermentation, fermentation cooled to (+11) - (+16) ^o C wort at a normal rate, yeast problems of 0.4 - 1.3 kg / hl are carried out in cylindrical-conical tanks having shirts to ensure beer cooling at a temperature of (+12) - (+18) ^o С, fermented ripened beer is cooled for 2 - 3 days to temperature (-2) - (+2) ^o C, after which OHL REPRESENTATIONS beer store at least a day. 2. The method according to claim 1, characterized in that the finished beer before clarification by filtration on kieselguhr, clarified on separators, followed by deep cooling to (-0.5) - (-3) ^o ) ^C.  3. The method according to any one of claims 1 and 2, characterized in that protein-colloidal stabilizers are dosed into the stream of beer filtered through kieselguhr. 4. The method according to any one of claims 1 to 3, characterized in that the finished beer before bottling is stored at a temperature of (-1) - (+2) ^o C.  5. The method according to any one of claims 1 to 4, characterized in that enzymatic preparations are introduced into the stream of chilled wort fed to the fermentation.