RU2190012C1 - METHOD OF PRODUCING BEER "ARSENALNOYE TEMNOYE No,4" - Google Patents

Abstract

FIELD: brewage. SUBSTANCE: method of producing beer involves wort preparing by doughing of light malt, wort filtration, its boiling with hop products, cooling, fermentation, afterfermentation and maturation of green beer, and its clarifying, carbonization and bottling. Novelty is in that for preparing wort with content of dry substances 15.0% ± 0.2%, light brewery malt is taken in amount of 1.2845 ± 1% kg/dal, while caramel malt is taken in amount of 0.6349 ± 1%, and maltose syrup is taken in amount 0.4874 ± 1% kg/dal. Maltose syrup is introduced during the process of wort boiling carried out for 1.0-1.25 h with introduction of hop products before boiling. Processes of beer fermentation, afterfermentation and maturation of beer are carried out in cylinder-conical tanks for 11-16 days. Before fermentation, wort is cooled up to 11-16 C, and fermentation is conducted at temperature 12-15 C. Fermented and maturated beer is cooled for 2-3 days up to temperature minus 2-plus 2 C and aged at said temperature for no less 24 h. Before fermentation in hopped beer, enzyme preparations based on alpha-amylase and glucoamylase prepared by synthesis of fungus Aspergillus or bacterial origin are introduced. Beer clarifying is carried out in some stages, one of which is clarifying in separator with the following deep cooling up to minus 1-2 C. The second stage is conducted by filtration through a layer of kieselguhr. EFFECT: reduced production process, broadened assortment of beer new sorts. 4 cl

Description

 The invention relates to brewing, in particular a method for producing beer "Arsenalnoe dark 4".

A known method for the production of dark beer, which involves obtaining a mash from light brewing malt, saccharification, filtering the wort, washing the grains, introducing the kvass wort concentrate into the hopped beer wort, boiling with hop products, main fermentation, fermentation. A feature of the method is the stage of introduction of kvass wort concentrate during the collection of the second wash water at a temperature of 70-72 ^o C (see US Pat. RF 2101340, C 12 C 7/00, 01/10/1998).

 The beer produced by this method has a rich taste and aroma, however, the brew range is significantly emphasized in the aroma. The method is long and complicated.

 A known method for the production of dark beer, for example, "Nizhny Novgorod", including mash two-way mash from light barley brewing malt, taken in an amount of 75%, caramel malt - 10%, with the addition of unmalted raw materials in the form of corn or rice in the amount of 10%, saccharification of mash, filtration, boiling of wort with hops with the addition of granulated sugar in an amount of 5%, cooling, fermentation and fermentation (see Technological Instructions with Formulations to the Republican Standard 230-79 "Beer. National nye varieties. General technical conditions ", pp. 5-6).

 The disadvantage of this method of preparing beer is the replacement of one type of unmalted raw materials with another, namely corn grits with rice, which entails a sharp change in the taste and aroma of one type of beer and creates confusion for the consumer of the product.

 The closest in essence and the achieved result is the method of production of dark beer "TAOPIN SPECIAL", 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 Pat. of the Russian Federation 2123517, C 12 C 7/00, 12.20.1998).

 The disadvantage of this method is the complexity of the technology, the duration of the process and insufficiently 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 of producing dark beer, including the production of wort by mashing 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, for producing a wort containing dry solids 15.0% ± 0.2% of mashing is carried out by infusion or single-welded method, for this they take 1.2845% ± 1% kg / dal of light brewing malt, 0.6349% ± 1% kg / dal of caramel malt and 0, 4874% ± 1% kg / dal of maltose syrup, which th is introduced while boiling the wort, carried out for 1.0-1.25 hours with the introduction of hop products before boiling, the processes of fermentation, maturation and maturation of beer are carried out in cylindrical tanks for 11-16 days, and before 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 kept 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. The 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 clarification stage 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, undoubtedly, on how each stage of beer production will be conducted. 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. For the first 60 hours during the normal course of fermentation, both of these processes have a linear direction, and only at 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. (Bulgakov N. 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 clarification of beer following fermentation, 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). 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 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
To produce a batch of Arsenalnoye Dark 4 beer, light brewing malt was used, which was taken at the rate of 1.2845 kg / dal (± 1%, taking into account the qualitative characteristics of the malt and technological amendments) of the resulting wort, as well as caramel malt at the rate of 0.6349 kg / gave (± 1% with the same consideration). This amount is necessary to obtain a wort containing 15% 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 tank 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 boiling process, maltose syrup is introduced in an amount of 0.4874 kg / dal of wort, which is about 10.4% 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 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 ensure cooling of the beer at a temperature of 12 to 15 ^{° 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 C 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, matured beer is cooled for 2 days to a temperature of 0 to (-1) ^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 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 do not additionally cool beer on 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, use auxiliary materials - 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. Ready for bottling beer is sent to the collections of filtered beer, where they are stored at a temperature of from 0 to 3 ^o C. the Testing laboratory analyzes the beer, on the basis of which permission is given 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 not less than 5.7%, foaming is not less than 30 mm, foam resistance is not less than 2 min, carbohydrates in the finished beer per 100 g are not more than 5.1 g, energy value, kcal per 100 g of beer 57.

 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 maturing of young beer, clarification, carbonation and bottling, characterized in that for the production of wort with a dry matter content of 15 , 0% ± 0.2%, take 1.2845% ± 1% kg / dal of light brewing malt, 0.6349% ± 1% kg / dal of caramel malt and 0.4874% ± 1% kg / dal of maltose syrup, which is introduced in the process of boiling the wort, carried out for 1.0-1.25 hours with the introduction of hop products per g by boiling, fermentation, secondary fermentation and maturation of beer in the lead of cylindrical tanks for 11-16 days, wherein before fermentation wort is cooled to 11-16 ^o C, the fermentation is conducted at a temperature of 12-15 ^o C, fermented beer was cooled and matured for 2-3 days to a temperature of (-2) -2 ^o C and maintained at this temperature for at least a day.  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.