RU2196168C2 - METHOD OF PRODUCING BEER "BALTIKA ORIGINALNOYE No 4" - Google Patents

Abstract

FIELD: brewage. SUBSTANCE: method involves preparation of starting wort with mass part of dry substances in amount of 15±0,3% by preparation of mash and its filtration. Then carried out are boiling of prepared wort with hop products, cooling, fermentation of hopped wort with low yeast, afterfermentation and maturation of green beer, clarification, carbonization and bottling. For preparation of mash, brewers' barley light malt is used in amount of 1.42% to total extract, caramel malt, in amount of 0.03%, and rye malt, in amount of 0.12%. Malt mashing is conducted by infusion or single-mash method, and wort boiling with hop is conducted for 1.0-1.5 h at a norm of introduction of bitter substances in amount of 0.0007 kg/dal of wort. Then prepared beer is pumped for clarification in hydrocyclonic apparatuses, and wort cooling is conducted at temperature from 10 to 14 C. At the same temperature, beer is directed for fermentation in cylindrical-conical tanks. Fermentation is conducted at a norm of yeast introduction in amount of 0.6-0.9 kg/gl of cooled wort and at temperature of 13-17 C up to limit attenuation for 3-6 days. Maturation of green beer is conducted for 2-3 days, then fermented matured beer is cooled for 2-3 days up to temperature minus 2 - plus 2 C and stored not more one day. Bitter granulated hop is used in the process of boiling wort with hop, which is introduced simultaneously at the beginning of boiling. Clarification of beer is carried out in some stages, one of which is clarification of beer on separators with the following deep cooling up to minus 1-(minus 3) C. The second stage of beer clarification is conducted by its filtering through a layer of kieselguhr fixed on supporting cardboard or metal nets. In flow of filtered through a layer of kieselguhr beer introduced are stabilizers of protein-colloid stability, and then clarified beer is additionally filtered through clarifying sterilizing cardboard. Before bottling, prepared beer is stored at temperature of minus 1 - plus 2 C. EFFECT: broadened assortment of non-ordinary varieties of beer, reduced its cost price and duration of its production. 6 cl, 3 ex

Description

 The invention relates to the food industry, for brewing, in particular a method for the production of beer "Baltika Original 4".

 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 the outside, and not the natural components of the malt.

 A known method for the production of light beer, which involves mixing rice or corn grits with water and part of the malt, boiling the mixture, introducing the remaining part of the malt, barley flour, liquid brewer's yeast and enzyme preparation - amylosubtilin, 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, С 12 С 7/00, published on 30.01.84).

 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 use of such a variety of unmalted materials requires the mandatory use of enzyme preparations at the stage of mashing. Thus obtained beer has a low organoleptic characteristics.

 The closest in technical essence and the achieved result is a method of producing beer, which involves obtaining the initial wort with a mass fraction of solids of 15 ± 0.3% by preparing the mash and filtering it, boiling the obtained wort with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, fermentation and maturation of young beer, clarification, carbonization and bottling (see. Technological instructions for the production of malt and beer, M., USSR Ministry of Food Industry, 1985).

 However, 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, which 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 beer production, which provides for the initial wort with a mass fraction of solids of 15 ± 0.3% by preparing the mash and filtering it, boiling the obtained wort with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, maturation and ripening young beer, clarification, carbonization and bottling, according to the invention, to obtain mash, they take light malting barley malt in the amount of 1.42% of the total extract, caramel malt, respectively 0.3% and solo 0.12% rye, respectively, mashing is carried out by infusion or single-boiling method, the wort is boiled with hops for 1.0-1.5 hours at a rate of the task of bitter substances of 0.0007 kg / dal of wort, after which the finished beer is pumped to clarify hydrocyclone apparatuses, and wort cooling is carried out to a temperature of (+10) - (+ 14) ^o С and at this temperature is sent for fermentation to cylindrical tanks, fermentation is carried out at a rate of yeast of 0.6-0.9 kg / hl of cooled wort and temperature (13) - (17) ^o C to achieve a final degree of fermentation in the visible t chenie 3-6 days, the young beer maturation is carried out for 2-5 days, then cooled beer matured fermented for 2-3 days at a temperature (-2) - (2) ^o C and hold at least one day.

 In this case, it is possible to use bitter granulated hops, which are set at a time at the beginning of boiling, in the process of boiling wort with hops.

In addition, 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, the second clarification stage is carried out by filtration through a layer of kieselguhr, mounted on a supporting cardboard or metal mesh , stabilizers of protein-colloidal resistance are dosed into the stream 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.

 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. 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 durability of beer, M., TSINTIPISHEPROM, 1962, pp. 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, 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. 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 the brews (BREWERS ^ guardian - companion of the brewer, 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 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
Beer prepared "Baltika Original". The mashing process was carried out by the infusion method. To do this, we used light brewing barley malt, caramel malt, rye malt, respectively, in the ratio of% to the total extract: 1.42%, 0.3%, 0.12%.

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

Mashing was started at 56 ^° C for 30 minutes, then heating was carried out to 63 ^° C for 8 minutes, then 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 minutes until the mash is fully saccharified. After heating the mash to 76 ^o With it was pumped into the filter tank for filtering. The filtered wort was sent to a collector, from where it was sent to a wort kettle for boiling with hop products. Hop products in the form of bitter granulated hops made immediately 100% at the beginning of boiling.

 The duration of boiling the wort 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 + 10 ^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 set based on the specific conditions and specifics of production in the range of 0.6 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 a temperature of -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 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 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 stabilize the protein-colloidal resistance, which are approved for use by the bodies of the Sanitary Inspection, 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 the carbonizers automatically to achieve the required values of the content of CO ₂ in beer. 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 4.5. Acidity, cubic see a solution of sodium hydroxide concentration of 1 mol / cu. dm per 100 cubic meters cm of beer - 3.0. Color cube cm iodine solution with a concentration of 0.1 mol / cu. dm per 100 cubic meters cm of water - 3.0. Mass fraction of carbon dioxide,% not less than 0.32.

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.

Example 3
Beer prepared "Baltika Original". The mashing process was carried out by the infusion method. To do this, we used light brewing barley malt, caramel malt, rye malt, respectively, in the ratio of% to the total extract: 1.42%, 0.3%, 0.12%.

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

Mashing was started at 56 ^{° C.} for 30 minutes, then heating was carried out to 63 ^{° C.} for 10 minutes, then it was held at this temperature for 40 minutes, heated to 72 ^{° C.} for 11 minutes and kept at this temperature for at least 30 minutes until the mash is fully saccharified. After heating the mash to 76 ^o With it was pumped into the filter tank for filtering. The filtered wort was sent to a collector, from where it was sent to a wort kettle for boiling with hop products. Hop products in the form of bitter granulated hops made immediately 100% at the beginning of boiling.

 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 fermentation tanks for cylindrical tanks.

The wort was supplied to fermentation with a set temperature in the range of +14 ^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 Epidemiological Supervision.

Special bottled yeast brewing yeast was dosed into the chilled wort. The norm of the problem of yeast is set based on the specific conditions and specifics of production in the range of 0.9 kg / hl of chilled wort. Fermentation was carried out in cylinder-conical tanks having shirts to ensure cooling of beer at a temperature of +17 ^o C, until the final visible degree of fermentation was achieved for 6 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 5 days. Fermented ripened beer was cooled over 3 days to a temperature of +2 ^o C. The chilled beer was stored for at least 24 hours. Beer preparedness 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 -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 stabilize the protein-colloidal resistance, which are approved for use by the bodies of the Sanitary Inspection, 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 the carbonizers automatically to achieve the required values of the content of CO ₂ in beer. 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,% not less than 4.5. Acidity, cubic see a solution of sodium hydroxide concentration of 1 mol / cu. dm per 100 cubic meters cm beer - 4.0. Color cube cm iodine solution with a concentration of 0.1 mol / cu. dm per 100 cc of water - 6.0. Mass fraction of carbon dioxide,% not less than 0.32.

Claims (6)

1. A method for the production of beer, which involves obtaining the initial wort with a mass fraction of solids (15 ± 0.3)% by preparing the mash and filtering it, boiling the obtained wort with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, fermenting and ripening of young beer , clarification, carbonization and bottling, characterized in that to get the mash they take light malting barley malt in the amount of 1.42% of the total extract, caramel malt - 0.03% and rye malt - 0.12%, mashing us by boiling or single-boiling method, the wort is boiled with hops for 1.0-1.5 hours at a rate of the task of bitter substances of 0.0007 kg / dal of wort, after which the finished beer is pumped to clarification in hydrocyclone apparatuses, and the wort is cooled to a temperature 10-14 ^o С and at this temperature they are sent for fermentation to cylinder-conical tanks, fermentation is carried out at a norm of yeast of 0.6-0.9 kg / hl of chilled wort and a temperature of 13-17 ^o С until the final visible degree of fermentation is reached for 3 -6 days, the maturation of young beer is carried out for 2-5 su t, then the fermented ripened beer is cooled for 2-3 days to a temperature of (-2) - (+2) ^o С and stored for at least a day.  2. The method according to p. 1, characterized in that in the process of boiling the wort with hops use bitter granulated hops, which are set at a time at the beginning of boiling. 3. The method according to p. 1 or 2, 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.  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, mounted on a supporting cardboard or metal mesh.  5. The method according to any one of paragraphs. 1-4, characterized in that protein-colloidal stabilizers are dosed into the flow of beer filtered through a layer of kieselguhr, and then the clarified beer is additionally filtered through a lightening covering board. 6. The method according to any one of paragraphs. 1-5, characterized in that the finished beer before bottling is stored at a temperature of (-1) - (+2) ^o C.