RU2189388C1 - METHOD OF PRODUCTION OF BEER "ARSENALNOYE SVETLOYE No - Google Patents

Abstract

3" FIELD: brewage. SUBSTANCE: method of production of light beer involves preparing wort by brewing mash of light malt, wort filtration, its boiling with hop products, cooling, fermentation, additional fermentation and maturation of immature beer, clearing, carbonization and bottling. The novel aspect of invention involves the following: for preparing wort with content of dry matter 12.0% ± 0.2% light brewage malt is taken in the amount 1.6004 ± 1% kg/dal and maltose syrup is taken in the amount 0.2498 ± 1% kg/dal. Syrup is added in the process of wort boiling carrying out for 1.0-1.25 h and hop products are added before boiling. Processes of beer fermentation, additional fermentation and maturation are carried out into cylinder-conical tanks for 11-16 days. Before fermentation wort is cooled to 11-16 C and fermentation is carried out at temperature 12-15 C. Fermented and maturated beer is cooled to temperature plus 2 C for 2-3 days and kept at this temperature for 24 h, not less. It is possible to add enzyme preparations based on alpha-amylase and glucoamylase prepared by biosynthesis of fungus Aspergillus or bacterial origin to the hoped wort before fermentation. Beer clearing is performed for some stages being one of that involves clearing in separator followed by deep cooling to minus 1 - (-2) C. It is possible to perform the second stage by filtration through a kieselguhr layer. EFFECT: expanded beer assortment, enhanced organoleptic indices, significant decrease of time process. 4 cl, 1 ex

Description

 The invention relates to brewing, in particular a method for producing beer "Arsenalnoe Light 3".

 A known method for the production of beer (see z-ku RF 94021139, C 12 C 7/00, op. 04/20/1996), which includes the preparation of mash from light malt and rice grains, saccharification of mash, filtering it, boiling wort, introducing hops into boiling wort, its cooling, the main fermentation of wort, fermentation of young beer and its subsequent filtration. To prepare the mash, 80-90% of light barley malt and 10-20% of rice cereal are used, hops are added in portions 10-15 minutes after the start of boiling and 30-35 minutes before the end of boiling of the wort. Before boiling, the licorice root extract is added to the wort in an amount of 0.6-0.8 g / dal of dry solids of the extract, and before cooling the wort, a third portion of hops is introduced into it in an amount of 8-12% of its total consumption. In addition, after clarification of the finished beer, hop oil is added to it.

 The known method allows to obtain 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, while the finished product has insufficiently high organoleptic properties due to the specific taste of licorice.

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 exposure 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.

 The closest in essence and the achieved result is the Tula Arsenalnoye light beer production method, which includes obtaining wort by mashing light malt, filtering the wort, boiling it with hop products, cooling, fermenting, maturing and ripening of young beer, clarification, carbonation and bottling (see Patent RF 2122015, C 12 C 7/00, 11/20/1998).

 The disadvantage of this method is the complexity of the technology, the duration of the process and not sufficiently high organoleptic characteristics.

 In addition, this method does not allow expanding the range so much that it creates a line or line of drinks that have pronounced organoleptic indicators of the highest quality so 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, including the production of wort by mashing the light malt, filtering the wort, boiling it with hop products, cooling, fermenting, maturing and ripening of the young beer, clarifying, carbonizing and bottling, according to the invention, to obtain wort with the solids content of 12.0% ± 0.2% mashing is carried out by infusion or single-welded method, for this they take 1,6004 ± 1% kg / dal of light brewing malt and 0.2498 ± 1% kg / dal of maltose syrup, which is administered with boiling wort which is carried out for 1.0-1.25 hours with the introduction of hop products before boiling, the processes of beer fermentation, fermentation and maturation are carried out in cylindrical tanks for 11-16 days, and before the fermentation the wort is cooled to 11-16 ^o C, fermentation is carried out at a temperature of 12-15 ^o C, fermented and ripened 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. In this case, it is possible to introduce enzyme preparations based on alpha-amylase and glucoamylase obtained by biosynthesis of Aspergillus fungus or bacterial origin into the hopped wort before fermentation. Clarification of beer can be carried out in several stages, one of which is clarification on a separator, followed by deep cooling to -1 - -2 ^o C. The second stage of clarification can be carried out by filtration through a layer of kieselguhr. When filtering, stabilizing materials are introduced into the beer stream.

 The indicated modes and parameters are in such a combination that allows you to get unique flavor characteristics that are characteristic only of this beer.

 Beer, perhaps, like no other food product, is the most sensitive to the slightest changes in technology and responds to every new combination of techniques known and not known in brewing.

 Beer is the oldest drink that has come down to us since the time of the new era, almost without changing its native characteristics and its purpose, but in the form of a wide variety of varieties and species, some of which are ordinary, and others - clearly distinguishable from a number of their analogues.

 The proposed methods and parameters are based on the fact that, as you know, beer is a complex 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, of course, on how each stage of beer production will be carried out. Firstly, the concentration of the original 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. After all, from the same amount of initial grain products get the initial wort with different solids content. However, in this case, it is of no small importance which grains are obtained from mash and which of the methods is infusible, single-welded, two-welded or three-welded, 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. During 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 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 fermentation, clarification of beer, namely, for better clarification and the allocation of the greatest amount of proteins that precipitate at a low temperature, fermentation of the wort is recommended 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). Therefore, it is important to determine the temperature and duration of fermentation.

 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 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.

 To produce a batch of Arsenalnoye Light 3 beer, light brewing malt was used, which was taken at the rate of 1,6004 kg / dal (± 1%, taking into account the qualitative characteristics of the malt and technological corrections) of the resulting wort. This amount is necessary to obtain a wort containing 12% solids with certain biochemical properties. To do this, when receiving a mash, an infusion or single-wipe mashing method is used. Preparation of beer wort is done on automated brewing equipment according to a given program.

Infusion mashing was carried out according to the following scheme. Mashing started at 56 ^{° C.} for 25 minutes. Then for 20 minutes the mash was heated to 72 ^o With a working stirrer.

At this temperature, a pause is maintained for at least 30-35 minutes until completely saccharified, after which it is heated to 76 ^° C for 5 minutes and at this temperature, the mass is pumped to the filter bowl for 10-12 minutes.

 At the stage of mash preparation, lactic acid and calcium chloride (sulfate) are used to maintain the required pH value. Depending on the quality of grain products, it is possible to use enzyme preparations that are approved for use. Filtering is carried out in filter tanks. The filtered wort is sent to the collection.

 Wort from the collection is sent to a must cooker, hop products are introduced in the form of bitter granulated hops - at a time before boiling. Boiling is carried out for 1 hour - 1 hour 15 minutes. In the process of boiling, maltose syrup is introduced in an amount of 0.2498 kg / dal of wort, which is about 2.4% of the total extract.

 At the end of boiling, the mass fraction of solids in the wort is checked. Ready wort is pumped to clarification in hydrocyclone apparatuses. The clarified wort is sent for cooling. Cooling is carried out on plate counterflow coolers. The cooled wort is aerated with sterile air and transferred to fermentation.

The wort goes to fermentation with a set temperature in the range from 11 ^o C to 16 ^o C.

 Perhaps the introduction of enzyme preparations approved for use. It is advisable to use preparations including alpha-amylase and glucoamylase obtained by biosynthesis of Ashtrgillus fungus or bacterial origin.

 Special bottled yeast brewing yeast is dosed into the chilled wort. The norm of the problem of yeast is established on the basis of specific features and specifics of production, features of the strain used and the state of the yeast and can vary in the range of 0.25-1.4 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 is carried out in cylinder-conical tanks having shirts to provide cooling of beer at a temperature of +12 to +15 ^o C until the final visible degree of fermentation is achieved. At the end of the fermentation, a tasting assessment and determination of the diacetyl content in the beer lots are carried out, after which the yeast is removed.

Yeasts with positive microbiological parameters are collected in collectors, cooled, and after analysis (the number of dead cells, glycogen content, good growth rate) is used for the subsequent production task. It is allowed to store chilled yeast in collectors at a temperature of +2 ^o С for no more than 2 days. Fermentation and maturation of beer is carried out in the same cylinder-conical tanks. The whole cycle of fermentation, maturation and maturation lasts about 11-16 days, depending on the controlled parameters.

Fermented, ripened beer is cooled for 2 days to a temperature of from 0 ^o C to (-l) ^o C. Cooling is carried out by circulating the refrigerant in the shirts of the tanks. Chilled beer is stored for at least 24 hours.

 Beer preparedness for bottling is determined on the basis of organoleptic quality assessment and the results of the analysis of physico-chemical characteristics of beer.

Finished beer is clarified on self-unloading separators. Beer from the separator is supplied for additional cooling to plate counterflow coolers in order to conduct deep cooling from -1 ^o C to -2 ^o C.

 In the case of achieving good clarification and deep cooling in fermentation tanks, it is allowed not to use separators and not additionally cool beer with coolers.

 The next stage of beer clarification is filtering it through a layer of kieselguhr, mounted on a supporting board.

 If necessary, in order to increase the shelf life, auxiliary materials are used - stabilizers of protein-colloidal resistance, approved for use. These materials, insoluble in beer, and therefore not remaining in the finished product, are metered into the stream during filtration.

 Filtered beer, if necessary, is carbonized with purified carbon dioxide.

Beer ready for bottling is sent to a collection of filtered beer, where it is stored at a temperature from 0 ^o C to +3 ^o C. The test laboratory analyzes the beer, on the basis of which permission is granted for bottling.

 Beer bottling is carried out on automatic bottling lines. Beer can be produced pasteurized and unpasteurized.

 The volume fraction of alcohol in the finished product is at least 4.5%, foaming is at least 30 mm, the foam resistance is at least 2 minutes, the carbohydrates in the finished beer per 100 g are not more than 4.2 g, the energy value is 45 calories per 100 g of beer.

 The resulting beer has high organoleptic characteristics, easily distinguishable from a number of analogues. The entire beer production cycle is much lower than traditional terms and is no more than 20 days.

Claims (4)

1. A method for the production of beer, including the production of wort by mashing light malt, filtering the wort, boiling it with hop products, cooling, fermenting, maturing and ripening of young beer, clarification, carbonation and bottling, characterized in that for the production of wort with a dry matter content of 12 , 0 ± 0.2% take 1,6004 ± 1% kg / dal of light brewing malt and 0.2498 ± 1% kg / dal of maltose syrup, which is introduced by boiling the wort for 1.0-1.25 hours , with the introduction of hops before boiling, fermentation, fermentation beer is brewed and ripened in cylindrical tanks for 11-16 days, and before fermentation, the wort is cooled to 11-16 ^o С, fermentation is carried out at 12-15 ^o С, fermented and ripened beer is cooled for 2-3 days to a temperature of 2 - +2 ^o C and maintained at this temperature for at least 24 hours.  2. The method according to p. 1, characterized in that enzymatic preparations, for example, based on alpha-amylase and glucoamylase obtained by biosynthesis of Aspergillus fungus or bacterial origin, are introduced into the hopped wort before fermentation. 3. The method according to any one of paragraphs. 1 and 2, 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 to -1 - (-2) ^o C.  4. The method according to any one of paragraphs. 1-3, characterized in that the second stage of clarification is carried out by filtration through a layer of kieselguhr.