RU2188858C1 - Method of production of light beer "don-5" - Google Patents

Abstract

FIELD: brewing. SUBSTANCE: method of production of light beer involves wort preparing by the brewing mash of light malt, rice and/or corn groats using enzymatic preparations followed by wort filtration, its boiling with hop products, cooling, fermentation, additional fermentation and maturation of immature beer, clearing, carbonization and bottling. The brewing mash is carried out by infusion or a single- boiling method that results to preparing the parent wort containing 16.0 ± 0.2 % of dry matters. Wort is boiled for 1.0-1.5 h and hop products are added by a single batch at norm of addition of bitter substances 0.00065 kg/dal of wort as granulated bitter hop. In the process of wort boiling maltose syrup is added in the amount of 0.510 kg/dal of wort. Wort cooling is carried out to +11-14 C followed by aeration by the finely dispersed sterile air. Fermentation is performed with strong fermented yeast of the bottom fermentation at norm of their addition 0.4-1.0 kg/dal of wort and at temperature +11-18 C up to the attainment of the final visible degree of fermentation. Then beer is cooled to temperature (-2)-(+2) C for 2-3 days and kept at this temperature for 24 h, not less. Beer clearing is carried out for some stages one of that involves clearing in separator with the following deep cooling to (-1)-(-1.5) C. The second stage of clearing is carried out through a kieselguhr layer and the third stage is carried out on the filter of the fine treatment. Stabilizing materials are added to a beer flow at filtration stage. Carbonization is carried out at temperature (-1)-(+1) C. EFFECT: improved method of beer production, expanded assortment, decreased time of beer production, enhanced biological potential of beer. 5 cl, 2 ex

Description

 The invention relates to the food industry, in particular to its brewing industry, and can be used in breweries of any capacity.

 A known method for the production of light beer, which includes the preparation of mash from light malt and rice cereal, saccharification of the mash, filtering it, introducing licorice root extract, boiling the wort with hops, which is set in three steps, cooling, the main fermentation of the wort, fermenting the young beer, filtering , pasteurization and bottling (see application 94021139, 04/20/96, class C 12 C 7/00).

 This method allows you to get light beer with a mass fraction of solids in the initial wort of 13.8-14.2%, however, this method is designed for a long time technological cycle, and the finished product has a specific aroma of licorice root.

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%. Hops set at the beginning of boiling 90% of the total. 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 fermented at 1-2 ^{° C. for} 30 days (US Pat. RF 2068875, C 12 C, 7/10 of November 10, 1996).

 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 a method for the production of light beer, including mixing rice and / or corn grits with water and part of the malt, boiling the mixture, introducing the remaining part of the malt, barley flour, liquid beer yeast and an enzyme preparation - amylosubtiline, heat treatment. After that, the liquid phase is separated, and a sugar-containing component - beet sugar molasses is added to the thick phase and combined with the liquid phase. The resulting mash is maintained until complete saccharification, and then transferred to the filtration. Hops are given in two steps, the wort is clarified and filtered, then cooled. After this, fermentation, fermentation, clarification, carbonization and bottling are performed (see ed. Certificate 1070154, C 12 C 7/00, 01/30/84)
The use of beet sugar molasses due to the instability of its composition can lead to a deterioration in the taste properties of beer.

 The objective of the invention is to provide a method for producing beer with a clean taste and aroma of a classic malt drink with pronounced high organoleptic characteristics that distinguish a drink from a number of similar ones with a significant reduction in its production time and cost.

This is achieved by the fact that in a method for producing light beer, which includes obtaining wort by mashing light malt, rice and / or corn grits using enzyme preparations, filtering the wort, boiling it with hop products, cooling, fermenting, maturing and maturing of young beer, clarification, carbonization and bottling, according to the invention, mashing is carried out by infusion or single-welded method until an initial wort with a solids content of 16.0% ± 0.2% is obtained, the wort is boiled for 1.0-1.5 hours her hop products in one go with the norm of the task of bitter substances 0,00065 kg / dal of wort in the form of granulated bitter hops, while in the process of boiling the wort, maltose syrup is added in the amount of 0.510 kg / dal of wort, cooling the wort is carried out to (+11) - ( +14) ^o С followed by aeration of the wort with finely dispersed sterile air, fermentation is carried out with strongly fermenting yeast bottom fermentation at a rate of introduction of 0.4-1.0 kg / hl of wort and at a temperature of (+11) - (+ 18) ^o С to achieving a visible final degree of fermentation, after which the beer is cooled for 2-3 days to a temperature of (-2) - (+ 2) ^o C and maintained at this temperature for at least a day. Clarification of beer can be carried out in several stages, one of which is clarification on a separator, followed by deep cooling to (-1) - (- 1.5) ^o С. The second clarification stage can be carried out by filtration through a layer of kieselguhr, mounted on a supporting cardboard or metal grids. Stabilizing materials can be introduced into the stream of beer filtered through kieselguhr. The third filtration step may be filtration on a fine filter. Carbonization, if necessary, is carried out at a temperature of (-1) - (+ 1) ^o C.

 It is well known that beer is a complex biochemical object in which a certain part of the extractives is present in the form of colloidal solutions. The chemical composition of beer varies widely, depending on the type and type of beer. It depends on the composition of the mound and the type of malt, on the extractivity of the initial wort, on the degree of fermentation, etc., that is, on almost every stage of beer production. From the point of view of quality, the extract of the initial wort is of primary importance. This is the main value characterizing the type of beer.

 Thus, each specific beer technology makes it possible to obtain a single, specific beer variety with the characteristics of taste, aroma and general perception inherent only to this beer.

 The proposed methods and parameters are based on the fact that in order to obtain a final product with the above properties, namely, a product with a clean taste, a pronounced classic aroma, etc., it is necessary to carry out each stage of beer production qualitatively, introducing into it the subtleties that will give it a product originality. 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 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, 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 fermentation, clarification of beer, namely, to better clarify and isolate 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 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.

 Thus, it is important to find the optimal modes, 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 an embodiment.

Example 1
The Don-5 beer production scheme includes the following stages: preparation of beer wort, fermentation, clarification and carbonation, beer bottling.

 The mashing process is carried out by infusion, subject to the high quality of the malt and is carried out in accordance with the Technological Instructions for the production of malt and beer, approved for the brewing industry.

 Completely sugared congestion is pumped into the filtration tank for further filtering. The filtering process is also carried out in accordance with the approved standards. When boiling wort with hop products, maltose syrup is introduced into the wort in the amount of 0.510 kg / dal of wort, or approximately 23% of the total extract. Boiling the wort with hops is carried out for 1 hour. Hops are set in an amount of 100% at the beginning of boiling. At the stage of preparation of beer wort, if necessary, enzyme preparations and auxiliary materials Termamil 120L, Ultraflo, lactic acid and calcium chloride (gypsum) are used. The dosage of the preparations is made depending on the quality of the malt in the form of a solution in a mash vat or wort boiler. At the boiling stage of wort with hops, the Wirflock preparation is used. The Wirflock preparation is introduced into the must brewing pot 5-10 minutes before the end of boiling the wort with hops in the amount of 2-5 g / hl of hot wort. The dosage of the Wirflock preparation depends on the quality of the processed raw materials and is set using a test in a production laboratory. At the end of boiling, the extract of the initial wort is checked, then pumped to clarification. Clarification is carried out in hydrocyclone apparatus. Wort cooling is carried out in plate counterflow heat exchangers.

Chilled to (+11) - (+ 14) ^o C must be aerated with finely dispersed sterile air. In the flow of chilled wort, dosing of enzyme preparations is allowed: Finisim, Fungamil, AMG and Maturex. The use of these preparations is carried out in accordance with TI 10-05031531-1029-95 "Technological instructions for the production of beer using enzyme preparations of the company" Novo-Nordiks ", developed by the Research Institute of PB and VP. In order to ensure fast fermentation and optimal fermentation, highly fermenting bottom yeast is used fermentation with good flocculation ability.The rate of introduction of yeast 0.4-1.0 kg / hl of wort.

Fermentation is carried out at (+11) - (+ 18) ^o С until the visible final degree of fermentation is achieved. Then the beer is cooled for 2-3 days to (-2) - (+ 2) ^o C and maintained at this temperature for at least 1 day. Readiness of beer for bottling is determined by organoleptic and physico-chemical indicators.

Before filtration, if necessary, the beer is additionally cooled in plate heat exchangers to (-1) - (- 1.5) ^o C. The finished beer is clarified on a separator, kieselguhr filter and a fine filter. To filter beer, auxiliary materials are used that are allowed by the bodies of the Sanitary Inspection of the Russian Federation.

 At the beer filtration stage, the use of the Lucilight preparation is allowed, which is introduced by dosing into the beer stream in an amount of 30-100 g / hl.

With insufficient saturation of beer with carbon dioxide, it is necessary to carry out additional carbonation at a temperature of (-1) - (+ 1) ^o C.

 To increase the warranty period of beer durability during storage, it is pasteurized in a stream.

 Beer bottling, packaging, labeling, transportation and storage are carried out in accordance with the requirements adopted in the brewing industry.

Example 2
The production of beer "Don-5" was performed as described in example 1, except for the mashing process. Mashing was carried out according to the single-stripping method, according to which unmalted raw materials — rice and corn and part of light malt, are first overwhelmed, and the remaining part of light malt is used in the second stage of mashing. Boiling the wort with hops is carried out for 1.5 hours.

 The resulting beer has a volume fraction of alcohol of at least 6.0% with an initial wort extract of 16.0%, acidity from 1.5 to 2.6 cu, color - from 0.4 to 1.5 cu, mass fraction of carbon dioxide is not less than 0.33%. The durability of pasteurized Don-5 beer is at least 90 days.

Claims (5)

1. A method for the production of light beer, including the production of wort by mashing light malt, rice and / or corn grits using enzyme preparations, filtering the wort, boiling it with hop products, cooling, fermenting, maturing and ripening of young beer, clarification, carbonation and bottling, characterized in that the mashing is carried out by infusion or single-boiling method to obtain an initial wort containing 16.0 ± 0.2% solids, boiling the wort is carried out for 1.0-1.5 hours with the task of hop products in one p iem at normal tasks bitter substances 0.00065 kg / wort in a given hop bitter granulated while during wort boiling maltose syrup is administered in an amount of 0.510 kg / gave wort, cooling of the wort is carried out to 11-14 ^o C, followed by finely aeration dispersed with sterile air, fermentation is carried out with highly fermenting yeast of lower fermentation at a rate of their introduction of 0.4-1.0 kg / hl of wort and at a temperature of 11-18 ^o C until a visible final degree of fermentation is achieved, after which the beer is cooled for 2-3 days to a temperature of (-2) - (+ 2) ^o С and live at this temperature for at least 1 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 a separator, followed by deep cooling.  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, and the third stage on the fine filter.  4. The method according to any one of paragraphs. 1-3, characterized in that stabilizing materials are introduced into the beer stream during filtration. 5. The method according to any one of paragraphs. 1-4, characterized in that the carbonization is carried out at a temperature of (-1) - (+ 1) ^o C.