RU2188856C1 - Method of production beer "baltika porter = 6" - Google Patents

Abstract

FIELD: brewing. SUBSTANCE: method of beer production involves the use of barley brewing light, caramel or roasted malt from that in the process of the brewing mash wort is prepared followed by filtration of wort, its boiling with hop products, cooling, fermentation of the hopped wort with yeast of the bottom fermentation, additional fermentation and maturation of immature beer, clearing, carbonization and bottling. For preparing wort with mass content of dry matters 17.0 % ± 0.3 % the brewing mash is carried out by infusion or a single-boiling method. The infusion method of brewing mash is begun at 56 C, kept for 30 min, heated to 63 C for 8-10 min, kept at this temperature for 20-40 min, heated to 72 C for 9-11 min, kept at this temperature for 30 min, not less, up to saccharification, heated to 76 C for 5-7 min and repumped at this temperature to filtration for 10-12 min. Wort and hop are boiled for 1.0-1.5 h, hop products are added at onset of boiling as granulated bitter hop. Before cooling the hopped wort is fed to clearing in hydrocyclone devices. Cooled and hopped wort is aerated with sterile air and fed to the fermentation. The fermentation of wort cooled to +11-15 C is carried out at norm yeast addition dose 0.7-1.1 kg/dal of cooled wort in cylinder- -conical tanks fitted with jackets to provide beer cooling at temperature +13- 18 C up to the attainment of final visible degree of fermentation for 3-6 days. Additional fermentation and maturation of immature beer is carried out for 2-5 days, then fermented maturated beer is cooled to temperature (-2)-(+2) C for 2-3 days and then cooled beer is stored for 24 h, not less. Clearing beer is performed for some stage one of that involves clearing in separators with the following deep cooling to (-1)-(-3) C. The second stage of clearing is carried out by filtration through a kieselguhr layer fixed on supporting cardboard or metallic networks. Stabilizing agents of protein-colloidal stability are dosed in the flow of beer filtered through a kieselguhr layer and then cleared beer is filtered additionally through clearing sterilizing cardboard. Ready beer is stored at temperature (-1)-(+2) C before bottling. Enzymatic preparations are fed to a flow of cooled wort feeding to the fermentation. EFFECT: expanded assortment of nonordinary beer grades, decreased time of production and cost. 6 cl, 3 ex

Description

 The invention relates to the food industry and relates to brewing, in particular a method for the production of beer "Baltic Porter 6".

 Beer "Baltika Porter 6" refers to dark beers.

 There is a method of producing dark beer "Good from Athanasius", according to which barley malt, brewing light, caramel, rice section and raw sugar are taken for mashing. The density of the initial wort is 12%. The rate of introduction of the bitter substances of hops when boiling wort with hops is 0.9 g / dal. When fermenting wort, yeast is introduced at the rate of 0.6-0.8 g / hl. Fermentation is carried out in cold mode. Fermentation should last at least 21 days (see US Pat. RF 2132371, C 12 C 7/00, 06/27/99.).

A known method for the production of dark beer "Ochakovo Dark", according to which mashing is also used light barley brewing malt, karaieot malt, rice section and raw sugar. The wort is obtained with a solids content of 15-17%. Boiling the wort with hops is carried out at a norm of the task of bitter hop substances of 1.2-1.6 g / dal. Hop products are introduced in two stages. Fermentation is carried out in a cold mode with a yeast injection rate of 0.7-1.0 g / hl. Fermentation should be at least 45 days (see US Pat. RF 2143466, C 12 C 7/00, 11.27.99.)
These methods allow you to get quite popular beers that differ in decent organoleptic characteristics.

 However, the Porter variety is a slightly different beer variety, as it were, separately standing in the row of dark varieties, since it has special requirements for organoleptic.

 The closest in essence and the achieved result is the method of production of Porter beer, described in the Technological instructions for the production of malt and beer, M .: USSR Ministry of Food Industry, 1985, p. 88. This method involves the production of wort, for which, during mashing, malt is taken from barley brewing light, caramel and burnt, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, fermenting and ripening of young beer, clarification, carbonation and bottling.

 However, this method involves obtaining an initial wort with a solids content of 20%; for this, mashing is carried out using a two- or three-boiled method. Mashing with a large number of decoctions really allows you to extract a larger number of extractive (dry) substances compared, for example, with the infusion or single-decoction method. However, the biochemical and biologically active composition of such a wort will be inferior to a similar composition with the infusion or single-decoction methods. The process of obtaining this beer is time-consuming, complicated, and organoleptic indicators of beer can be improved.

 In addition, this method does not allow expanding the assortment so much, creating in it a direction or line of drinks with 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 of producing beer, which includes the production of wort, for which malt is taken, light, caramel and burnt barley brewing malt, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, maturation and ripening beer, clarification, carbonization and bottling, according to the invention to obtain wort with a mass fraction of solids of 17.0 ± 0.3%, mashing of the malt is carried out by the infusion or single-welded method, the infusion This mashing method is started at 56 ^° C, held for 30 minutes, heated for 8-10 minutes to 63 ^° C, held at this temperature for 20-40 minutes, heated for 9-11 minutes to 72 ^° C, kept at this temperature at least 30 minutes before saccharification, heated for 5-7 minutes to 76 ^o C, and at this temperature pumped for 10-12 minutes for filtering, boiling the wort with hops is carried out for 1.0-1.5 hours, hop products set at the beginning of boiling in the form of bitter granulated hops, before cooling the hopped wort it is sent for clarification in hyd Cyclonic apparatus, chilled and hopped wort is aerated with sterile air and is transmitted to the fermentation, fermentation cooled to (11) - (15) ^o C. the wort is carried out at normal yeast problem 0.7-1.1 kg / hl cooled wort of cylindrical tanks having shirts to ensure cooling of beer at (+13) - (+18) ^o С 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 before (-2) - (2) ^o C, then chilled beer stored m is not less than one day, beer clarification is carried out in several steps, one of which is for lightening separators, followed by cooling to deep (-1) - (- 3) ^o C. The second step is performed clarification by filtration through diatomaceous earth, fixed to a support cardboard or metal grids. Protein-colloidal stabilizers are dosed into the flow of beer filtered through a kieselguhr layer, after which the clarified beer is additionally filtered through a lightening covering board. Ready beer before bottling is stored at a temperature of (-1) - (+ 2) ^o C. Enzyme preparations are introduced into the stream of chilled wort fed to the 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.

 Beer, as you know, is the oldest alcoholic drink in human history. It occupies a special place in the consumption of drinks, is very popular and widely distributed among many peoples.

 It is interesting to note that in ancient times there were no strict requirements for the recipe of beer. In the ХУ1 century, the Bavarian Duke Wilhelm 1U adopted a law on the purity of beer production, according to which it was forbidden to use any components except beer, malt, hops, water and yeast in the beer production technology.

 Surprisingly, the relevance of this law holds true today, since, unfortunately, there are varieties on the huge market of beer that do not always correspond to the meaning of this ancient drink.

 The present invention relates to methods for the production of beer according to strictly traditional recipes, taking into account the developing technique and technology of brewing.

 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 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 durability of beer, Moscow: 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-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 41998, 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 that are 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 examples of implementation.

Example 1
For the production of Baltika Porter 6 beer, mashing of light brewing barley malt, caramel and burnt by the infusion method was performed. 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.

 All processes, including pauses, are carried out with continuous operation of the mixers. The agitator can be turned off during saccharification.

For this, mashing was started at 56 ^° C for 30 minutes, then heating was carried out to 63 ^° C for 8 minutes, after which it was held at this temperature for 20 minutes, heated to 72 ^° C for 9 minutes, and kept at this temperature for at least 30 min until the mash is fully saccharified. After heating the mash to 76 ^o C for 5 min, it was pumped into the filter tank for filtering for 10 min. 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 - 1 hour 30 minutes. 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 +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, 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 +13 ^o C until a final visible degree of fermentation was achieved for 3 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 for 2 days. Fermented ripened beer was cooled for 2 days to -2 ^o C. The 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 conduct deep cooling to - 1 ^o C. It is allowed in case of achieving good clarification and the required temperature in the fermentation tanks not to carry out 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. 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 carbonizers automatically until the required values of CO ₂ content in beer are achieved. 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,% not less than 6.0. Acidity, cm ³ sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} beer - 3.5. Color, cm ³ of iodine solution with a concentration of 0.1 mol / dm ³ per 100 cm ^{3 of} water - 10.0. 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 20 mm.

 The durability of unpasteurized beer is not less than 12 days. The durability of pasteurized beer is not less than 90 days. The problems 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 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 acceptable, because it does not require means or raw materials not previously used for its implementation.

 The invention is illustrated by an embodiment.

Example 3
For the production of Baltika Porter 6 beer, mashing of light brewing barley malt, caramel and burnt by the infusion method was performed. At the stage of mash preparation, lactic acid, calcium chloride (sulfate) are used, enzyme preparations permitted for use by the bodies of the State Sanitary and Epidemiological Supervision of the Russian Federation are allowed.

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

 All processes, including pauses, are 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 heated to 63 ^° C for 10 minutes, then kept at this temperature for 40 minutes, heated to 72 ^° C for 11 minutes and kept at this temperature for at least 30 min until the mash is fully saccharified. After heating the mash to 76 ^° C for 7 minutes, it was pumped into the filter tank for filtering for 12 minutes. 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 30 minutes. 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 a cylindrical tank for fermentation.

The wort was supplied to fermentation with a set temperature in the range of +15 ^o C. It is allowed to introduce a solution of enzyme preparations into the stream of chilled wort, approved for use by the bodies of the State Sanitary Epidemiological Supervision.

Special brewing yeast of low fermentation was dosed into chilled wort. The norm of the problem of yeast is established on the basis of specific conditions and specifics of production. In this case, 1.1 kg / hl of chilled wort. Fermentation was carried out in cylindrical tanks having shirts to ensure cooling of the beer at +18 ^o C until the final visible degree of fermentation was reached within 6 days. Yeast was removed at the end of fermentation. Yeast with normal derivatives was collected, 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 distance within 5 days. Fermented ripened beer was cooled over 3 days 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 the plate coolers in order to conduct deep cooling to -3 ^o C. In case of achieving good clarification and the required temperature in the fermentation tanks, it was not necessary 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 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 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,% not less than 6.0. 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 - 10.0. Mass fraction of carbon dioxide,% not less than 0.33.

Claims (6)

1. A method for the production of beer, including the production of wort, for which during mashing take malt barley brewing light, caramel and burnt, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, maturation and maturation of young beer, clarification, carbonization and bottling, characterized in that to obtain wort with a mass fraction of solids of 17.0 ± 0.3%, mashing of the malt is carried out by the infusion or single-welded method, the infusion method of mashing the beginning ayut at 56 ^o C, held 30 minutes, heated for 8-10 minutes to 63 ^o C, maintained at this temperature for 20-40 min, heated for 9-11 minutes to 72 ^o C, maintained at this temperature for at least 30 min to 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 is carried out for 1.0-1.5 h, hop products are set to start boiling in the form of bitter granulated hops, before cooling the hopped wort it is sent to clarification in hydrocyclone apparatus, cooling dennoe hopped wort and aerated with sterile air and is transmitted to the fermentation, fermentation cooled to (11) - (15) ^o C. the wort is carried out at normal tasks yeast 0.7-1.1 kg / hl cooled wort of cylindrical tanks having shirts to ensure cooling of beer at a temperature of (+13) - (+ 18) ^o С 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 which the chilled beer is stored not less than a day. 2. The method according to p. 1, characterized in that 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.  3. The method according to any one of paragraphs. 1 and 2, characterized in that the second stage of clarification is carried out by filtration through a layer of kieselguhr, mounted on a supporting cardboard or metal mesh.  4. The method according to any one of paragraphs. 1-3, characterized in that protein-colloidal stabilizers are dosed into the stream of beer filtered through a layer of kieselguhr, and then the clarified beer is additionally filtered through a clarifying blanketing cardboard. 5. The method according to any one of paragraphs. 1-4, characterized in that the finished beer before bottling is stored at a temperature of (-1) - (+ 2) ^o C.  6. The method according to any one of paragraphs. 1-5, characterized in that in the stream of chilled wort fed to the fermentation, enter enzyme preparations.