RU2200758C1 - Method of preparing special beer - Google Patents

Abstract

FIELD: food industry, particularly, beer production. SUBSTANCE: method of preparing special beer involves mixed and/or separate fermentation of beer wort and juice, afterfermentation, filtration, blending, and, if necessary, correction according to organoleptical indices. According to the invention, source of amino acids and yeast are introduced in juice, and fermentation is carried out at temperature 10-28 C for 3-7 days, while afterfermentation is conducted at temperature 0-5 C for 3-100 days. In this case, clarified or fermented juice is used. As a source of amino acids, introduced are blue-green algae Spirulina platensis, or whey, or its hydrolysate, or yeast autolysate, or their mixture. Fermentation is conducted with using yeast of Kluyveromyces or Saccharomyces cerevisiae genus at temperature 10-28 C for 3-7 days, while afterfermentation is carried out at temperature 0-5 C for 3-100 days. Juice is introduced in beer wort before afterfermentation, or before afterfermentation in green beer, or in prepared beer. EFFECT: higher organoleptical properties; stability at storage life. 8 cl

Description

 The invention relates to the food industry, namely to the production of beer.

 Known methods for producing beer varieties with the addition of fresh juices and other additives that give the thus obtained drink a new taste, aroma, therapeutic and other properties (DE 220006421, 02/14/2001).

 However, this creates problems with the transparency of drinks arising from the presence of pectin, protein, tannins and phenolic compounds.

To eliminate this drawback, various methods of preparing juices added to beer are used, for example ultrafiltration. (Japan, 62253368, class C 12 G 3/04, 05/11/1987)
The method requires the use of additional expensive equipment, which leads to the complexity of the process and the cost of the product.

The closest in essence and the achieved result to the proposed is a method in which juice is added to the beer prepared in the usual way during or after fermentation. (China, 1283675, class C 12 C 12/00, 02/14/2001)
In this case, there are the same problems with the transparency of the finished drink.

 The technical essence of the invention is to obtain a drink with good organoleptic characteristics, rich aromatics, stable during storage.

To do this, in the known method for producing special beer, involving joint and / or separate fermentation of beer wort and juice, fermentation, filtration, blending and, if necessary, adjustment according to organoleptic characteristics, according to the invention, a source of amino acids and yeast is introduced into the juice; the fermentation process is carried out at a temperature of 10-28 ^o C for 3-7 ^o days, and fermentation at a temperature of 0-5 ^o C for 3-100 days; fermentation is carried out until the alcohol content of 0.5-8 vol.%; fermented juice is introduced into the beer must before fermentation; in young beer before maturation or in finished beer before blending; clarified juice is added to the beer must before fermentation, to young beer before maturation and to finished beer before blending; the blending of beer wort or beer with juice is carried out in the ratio (50-70): (50-30); from juices use fruit, vegetable juices or a mixture thereof; for fermentation of juice using yeast of the genus Kluyveromyces or Saccharomyces cerevisiae in an amount of 100-300 million cells / ml; as a source of amino acids use blue-green algae Spirulina platensis in an amount of 10-50 mg%, milk whey or its hydrolyzate in an amount of 10-25%, a yeast autolysate in an amount of 1-2% or a mixture of blue-green alga Spirulina platensis, whey or its hydrolyzate and yeast autolysate.

 A method of obtaining special beer, providing for the joint fermentation of beer wort and juice, is as follows.

Get beer wort (in accordance with the Technological instructions for the production of malt and beer TI-18-6-47-85, then, according to the text ... in accordance with the instructions) with a content of CB 6-14%. Juice is added to the resulting beer wort in the ratio beer beer: juice (50-70) :( 50-30), a source of amino acids, for example, blue-green algae Spirulina platensis - 10-50 mg% and Saccharomyces cerevisiae yeast or Kluyveromyces yeast in the amount 100-300 million cells / ml and carry out the fermentation of the mixture at a temperature of 10-28 ^o C for 3-7 days to a mass fraction of solids of 4-5% and subsequent fermentation at a temperature of 3-4 ^o C for 14-21 days. The resulting drink is filtered and sent for bottling. Before bottling, if necessary, carry out the adjustment of taste and aroma using flavorings.

 A method of obtaining special beer, providing for the separate fermentation of beer wort and juice, is as follows.

Get beer wort with a content of 11-18% of CB and beer from it according to the recipe for light beer, in accordance with the instructions. Fermented juice is prepared for blending with the resulting beer. For this, a source of amino acids, for example, whey or its hydrolyzate in the amount of 10-25%, yeast of the genus Kluyveromyces or Saccharomyces cerevisiae in the amount of 100-300 million cells / ml is introduced into the juice with a content of 6-12% CB. Fermentation of juice is carried out at a temperature of 10-28 ^o C for 3-7 days. Fermented juice is filtered, blended with beer and sent for bottling. Before bottling, if necessary, carry out the adjustment of taste and aroma using flavorings.

 Fermented juice (preparation of fermented juice is described in the previous paragraph) and clarified juice for special beer can be added to young beer before maturation or to finished beer before blending, while all operations following the introduction of juice are carried out without changes, in accordance with the instructions.

 The clarification of juice is carried out using an adsorbent, for example, bentonite or by filtration.

 Examples of the method for producing special beer.

 Example 1

Get beer wort with a content of ST 12%. In the resulting beer wort, clarified fruit juice is added in a ratio of 60:40, a preparation of blue-green algae Spirulina platensis in an amount of 20 mg% and the mixture is fermented using bottom brewer's yeast Saccharomyces cerevisiae, followed by fermentation at a temperature of 3-4 ^o С for 20 days. Then the resulting drink is filtered and sent to the bottling. Before bottling, if necessary, carry out the adjustment of taste and aroma using flavorings.

 Get a clear beer with a good color, pleasant taste and aroma.

 Example 2

Beer wort with a CB content of 14% and beer from it are prepared according to the recipe for light beer. A preparation of blue-green algae Spirulina platensis in an amount of 20 mg%, Kluyveromyces yeast in an amount of 20 million cells / ml are introduced into apple juice with a 10% SW content of 10% and fermentation is carried out for 4 days at a temperature of 28 ^o C. The obtained fermented juice is clarified by filtration or using an adsorbent (for example, bentonite) and blend with beer in a beer: juice ratio of 70:30.

 The resulting beer has good organoleptic properties.

 Example 3

Beer wort, prepared according to the recipe for semi-dark or dark beer with a solids content of 13%, is mixed with cherry juice in a ratio of 50: 50, 10% milk whey hydrolyzate and Saccharomyces cerevisiae bottom brewer's yeast or Kluyveromyces genus yeast in the amount of 15 million are added. cells / ml Fermentation is carried out at a temperature of 24 ^o C for 3 days. Upon reaching the mass fraction of solids of 4.5-5%, the mixture is cooled, decanted and transferred to maturation at a temperature of 4-5 ^o C, after which filtering, carbonation and bottling of the finished drink are carried out.

 A rich aromatic beer is obtained that preserves transparency during storage.

 Example 4

Apple and carrot juice is fermented with the addition of a whey hydrolyzate in an amount of 15% for 3-4 days with Kluyveromyces yeast (30 million cells / ml) at a temperature of 25-28 ^o C. Light beer wort is fermented with low-fermented brewer's yeast to the content of CB 4.5-5%, then fermented beer wort and juice are blended in the ratio of beer: juice 70: 30. Fermentation is carried out at a temperature of 0-2 ^o C, after which the beer is filtered and bottled.

 The resulting beer, along with good organoleptic characteristics, has therapeutic and prophylactic properties.

 Example 5

Hopped or non-hopped beer wort with CB content is obtained from light malt. Apple juice with a solids content of 4% is mixed with the resulting wort in a ratio of 50: 50. A whey hydrolyzate in an amount of 15% is used as a source of amino acids. Kluyveromyces genus yeast is added in an amount of 10 million cells / ml. Fermentation is carried out at a temperature of 25 ^o C for 36-48 hours, fermentation at a temperature of 0-2 ^o C for 3-5 days. The resulting beer is clarified, if necessary, adjusted to taste and poured.

 The alcohol content in the resulting beer does not exceed 0.5-0.8%.

 Example 6

Sugar syrup is added to the hopped beer wort so that the solids content is 18%. A 2% yeast autolysate is added and a highly active strain of Saccharomyces cerevisiae yeast is added in an amount of 20 million cells / ml. Fermentation is carried out at a temperature of 10-14 ^o C to achieve a mass fraction of solids of 4.5-5%. Fermentation is carried out at a temperature of 2-4 ^o C for 14-21 days. At the blending stage, fermented juice is added in the ratio beer: juice 70: 30.

 The resulting special beer contains 8% alcohol and has a pleasant taste and a light wine aroma.

 Example 7

 Get beer wort with a content of CB 12%. Fermented fruit juice is added to the resulting wort in a juice: wort ratio of 30: 70 and the mixture is fermented with Saccharomyces cerevisiae brewing yeast and subsequent fermentation in accordance with the technological instructions. The resulting drink is filtered, taste and aroma are adjusted by adding flavoring or clarified juice and sent for bottling. Get a drink with good organoleptic characteristics.

 Example 8

 Beer wort with a CB content of 12-14% is prepared according to the recipe for light or semi-dark beer and fermented with Saccharomyces cerevisiae bottom-fermented yeast. Yeast contribute in the amount of 20-30 million cells / ml. As a source of amino acids add yeast autolysate in an amount of 1%. Apple, cherry or other clarified juice is added to the young beer before maturation in the ratio of 50: 50. The resulting drink is filtered and sent to the bottling. If necessary, adjust the taste and aroma using flavorings. Get a drink with good taste and aroma.

 Example 9

 Light beer is obtained from wort with a CB content of 12-14%. At the blending stage, clarified fruit juice is added to the finished beer in the juice: beer ratio of 30: 70. The resulting beer contains 2.5-3% alcohol, has a good taste and aroma.

 Example 10

Apple and carrot juice is fermented with the addition of a whey hydrolyzate in an amount of 7-10% and a yeast hydrolyzate in an amount of 1% Kluyveromyces yeast (in an amount of 20 million cells / ml) at a temperature of 25 ^o C for 3-4 days. Beer wort, obtained according to the recipe of light varieties, is fermented with bottom-fermented brewer's yeast to an extract content of 3.5-4.0%. Fermented beer and juice are mixed in the ratio of beer: juice 70: 30. Fermentation is carried out at a temperature of 3-4 ^o C. The drink is filtered and sent to the bottling. Get beer with high organoleptic characteristics.

 Regarding the quantitative characteristics of the introduced sources of amino acids, the content of the source of amino acids is given as a percentage of the volume of the fermented medium.

 Example 11

 The processes were carried out similarly to the previous examples, but the blue-green algae Spirulina platensis in the amount of 10-50 mg /%, i.e. 10-50 mg per 100 ml of fermented wort.

 Example 12

 The process was carried out similarly to the previous examples, but whey or its hydrolyzate in the amount of 10-25% was used as a source of amino acids, i.e. 10-25 g of hydrolyzate or whey per 100 ml of fermented medium.

 Example 13

 The processes were carried out similarly to the previous examples, but a yeast autolysate in the amount of 1-2 g per 100 ml of fermented medium was used as a source of amino acids.

 Examples 14-17.

The processes were carried out analogously to example 1, in which the mixture was taken as a source of amino acids, respectively, for:
example 14 - blue-green algae Spirulina platensis and whey in an amount of 20 kg%;
example 15 - blue-green algae Spirulina platensis and whey hydrolyzate;
example 16 - blue-green algae Spirulina platensis and yeast autolysate;
example 17 - blue-green algae Spirulina platensis, whey (or its hydrolyzate) and yeast autolysate in an amount of 10%.

 The resulting special beer contains 8% alcohol and has a pleasant taste and a light wine aroma.

 Obtained according to the method of beer with an alcohol content of 0.5-8% vol. Distinguishes a rich aroma and good organoleptic characteristics.

 Beer retains its qualities during storage.

 The proposed method for producing special beer can be carried out without additional investment on existing equipment.

Claims (8)

1. A method of producing special beer, which includes obtaining beer wort, fermentation, fermentation, filtering, introducing juice, carbonization and bottling, characterized in that the juice is used clarified or fermented, before fermentation of the juice, blue-green algae Spirulina platensis, or milk whey or its hydrolyzate, or yeast autolysate, or a mixture thereof as a source of amino acids, fermentation is carried out using yeast of the genus Kluyveromyces or Saccharomyces cerevisiae at a temperature of 10-28 ^o C for 3-7 days, fermentation at a temperature of 0-5 ^o C for 3-100 days, while the juice is added to the beer must before fermentation, or to young beer before fermentation, or to the finished beer.  2. The method according to p. 1, characterized in that before carbonization carry out blending.  3. The method according to p. 1, characterized in that they adjust the beer according to organoleptic indicators.  4. The method according to p. 1, characterized in that the juice is added to the finished beer before blending.  5. The method according to p. 1, characterized in that the fermentation is carried out until the alcohol content of 0.5-8 vol. %  6. The method according to p. 1, characterized in that the blending of beer wort or beer with fermented or clarified juice is carried out in the ratio (50-70): (50-30).  7. The method according to p. 1, characterized in that the juices use fruit, vegetable juices or a mixture thereof.  8. The method according to p. 1, characterized in that for the fermentation of juice using yeast of the genus Kluyveromyces or Saccharomyces cerevisiae.