RU2205210C2 - Method of producing special bright "baltika lemon" beer no 11 - Google Patents

Abstract

FIELD: brewing industry. SUBSTANCE: method involves mashing malt by infusion or single cooking method; before cooling hopped wort, directing it to hydraulic cyclone-type apparatuses for clarifying; boiling wort with hop products for 1.0-1.25 hours at the rate of setting alpha acid bitter substance of 0.00032 kg/dacaliter; using bitter granulated hop as hop product and setting it in the form of single portion for initial boiling; providing primary fermenting at yeast feeding rate of 0.3-1.8 kg/hectoliter of cooled wort; feeding wort for primary fermenting at set temperature in the range of 10 C to 17 C to cylindrical-conical tanks equipped with jackets for cooling beer at temperature from 10 C to 19 C until final apparent fermentation extent is reached for 3-6 days; carrying out secondary fermentation and maturation of new beer for 2-5 days; cooling fermented matured beer for 2-3 days to temperature of from -2 C to 2 C; holding cooled beer for at least one day; introducing lemon syrup as flavor additive into beer flow during filtering process in an amount effective for providing extractiveness of finished beverage of 11.4% and carbohydrate content less than 3.3%; clarifying beer in several stages, one of which is clarifying on separators followed with deep cooling in the range of from -1 C to -3 C; providing second clarifying stage by filtering through kieselguhr layer fixed on carton support or metal grids; introducing protein-colloid stability regulators into flow of beer filtered through kieselguhr layer; keeping finished beer at temperature of 1-2 C before bottling. EFFECT: wider range of novel sorts of alleviated high-quality beer and reduced production time. 5 cl

Description

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

Known methods for the production of beer with a fruity aroma. For example, the highly regarded Belgian beer in the world, produced in the Chimay Monastery, is produced in three varieties with a characteristic fruity aroma, including melon. The technology for producing these types of beer is based on the use of modern equipment. Beer is produced with a strength of 7% vol., 8% vol. and 9% vol. Despite its strength, beer is famous for its natural composition and easy digestibility. This is partially explained by a good degree of fermentation and the use of nitrogen-free additives to reduce protein levels in a must with a relatively high density (14.4-18.5 ^o Plateau) (see the journal SATELLITE BREWER 4, 1998, pp. 11-17) .

 This beer is a product that stands out with its organoleptic characteristics from a number of existing varieties. However, this beer is of a rather high strength, which reduces its consumption due to the limited contingent of consumers.

 A known method for the production of beer, including the use of grain products, a flavoring additive in the form of bird cherry component, which is used as dry crushed berries and / or bird cherry shoots, their infusion, juice or syrup for partial replacement of hop products. Moreover, the flavoring additive can be introduced during mashing or in the process of boiling wort for different types of beer and with a different composition of grain products - malt and unmalted materials (see US Pat. RF 2084501, С 12 С 7/00, 20.07.97).

 The disadvantage of this method is that the syrup is introduced at the stage of wort production and involves further heat treatment, fermentation, fermentation, which inevitably obliges to change and adjust the traditional technology, and the native properties of the flavor component will be changed.

 The closest in essence is a method of producing beer, which includes the production of initial wort, for which, in the process of mashing, they take light malt, barley brewing, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, fermenting and ripening of young beer, clarification, filtration, flavoring, carbonation and bottling. A flavoring additive in the form of dry ginseng biomass is introduced by filtration. This allows you to increase the foam resistance and storage stability (see US Pat. RF 2120963, C 12 C 12/00, 10.27.98).

 The technology of this method is traditional, long, since it involves fermentation for 60 days.

 The objective of the present invention is to create a new type of beer - beer cocktails - lightweight type with enhanced original organoleptic characteristics, easy to read with a pleasant refreshing aftertaste, but at the same time it is a specific beer product with a light fruity hue. The proposed method significantly reduces the production time of beer.

This is achieved by the fact that in the method of producing light beer, which includes the production of initial wort, for which during the mashing process they take light malt barley brewing, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, fermentation and maturation of the young beer, clarification, filtration, flavoring, carbonization and bottling, according to the invention, mashing of the malt is carried out by the infusion or single-welded method, before cooling the hopped it is sent to clarification in hydrocyclone apparatus, while boiling the wort with hop products is carried out for 1.0-1.25 hours at a norm of the task of bitter substances on alpha acids of 0.00032 kg / dal, bitter granulated hops are taken as hop products, which is set at the beginning of boiling in a single portion, fermentation is carried out at a norm of yeast task of 0.3-1.8 kg / hl of chilled wort, the wort is served for fermentation with a set temperature in the range from +10 to +17 ^o C in cylindrical tanks having shirts to ensure cooling of beer at those temperature from +10 to +19 ^o C, until the final visible degree of fermentation is achieved within 3-6 days, the fermentation and maturation of young beer is carried out for 2-5 days, then the fermented matured beer is cooled for 2-3 days to a temperature of 2 - + 2 ^o С, after which the chilled beer is stored for at least a day, while lemon syrup is used as a flavoring additive, which is set into the beer stream during filtration in a ratio that ensures the extractiveness of the finished drink 11.4% and the carbohydrate content of 3.3 % 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 С. The second clarification stage is carried out by filtration through a layer of kieselguhr, mounted on a supporting cardboard or metal mesh. Protein-colloidal stabilizers are dosed into the stream of beer filtered through a layer of kieselguhr. Ready beer before bottling is stored at a temperature of -1 - +2 ^o C.

 It is known that the main indicator of beer quality is taste. Beer should have a full flavor. The taste should be clean without foreign tastes and odors with characteristic shades for each grade. Beer possesses a characteristic shade according to the proposed method for its production. And it is thanks to this shade in combination with a reduced alcohol content (due to the addition of syrup) and a softening of the taste that allows you to get a new type of beer production.

 The introduction of an additive in the form of syrup in the beer stream during filtration allows to reduce the concentration of alcohol, soften the taste, and also stabilize the colloidal system of the drink itself, which allows to increase resistance. This is obviously explained by the fact that in the process of filtration, all biochemical components of beer are assimilated against the background of syrup - a special form of sucrose state, their uniform distribution and connection.

 The presence of sugar in the syrup leads to a slight increase in the carbohydrate content necessary to soften the taste. Moreover, the concentration and amount of syrup is determined from the final indicator of the extractiveness of the finished product and the content of carbohydrates. This amount is calculated by the chief brewer depending on the syrup used ready-made (purchased) or produced locally. The production of syrup is carried out by methods accepted in the food industry and does not require a detailed description. The presence in the syrup of the flavor component of the lemon does not give a sharply marked prevalence that spoils the traditional organoleptic, but emphasizes the fullness of the taste. And since, as you know, the properties of beer determine: color, foam resistance, taste, transparency and durability, the introduction of syrup at the filtration stage (in the ratio and concentration determined for each beer brewing personally) allows you to positively influence each of the above criteria. Namely, the color improves, the foam resistance increases, the taste improves, the aftertaste softens, the transparency and durability increase.

 The process of fermentation and fermentation in cylindrical tanks significantly reduces the time for beer production due to high fermentation temperatures, convection currents during fermentation and specially selected yeast strains.

 The temperature regimes and parameters of conducting the processes of making the wort, its clarification and fermentation given in this method are determined empirically when developing this particular variety with the completeness of flavor characteristics.

 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 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, 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 method is illustrated by examples of implementation.

Example 1
For the production of BALTIKA LIMON 11 light special beer, mashing of light brewing barley malt was carried out using the infusion method. At the stage of mash preparation, lactic acid, calcium chloride (sulfate) are used. Enzyme preparations allowed for use by the bodies of the Sanitary Inspection of the Russian Federation are allowed.

 Dosage of auxiliary materials and preparations is made depending on the quality of the raw materials, the characteristics of the process.

The infusion mashing method is started at a temperature of 56 ^° C, held for 40 minutes, heated for 16-20 minutes to 72 ^° C, held at this temperature for at least 30 minutes until completely saccharified, heated for 5-7 minutes to 76 ^° C and within 10-12 minutes pumped into the filter tank.

 Filtration can also be carried out on a filter press.

 The filtered wort was sent to a collector, from where it was sent to a wort kettle for boiling with hop products. Hop products were introduced at the beginning of boiling in the form of bitter granulated hops, which were taken from the calculation for alpha acids of 0.00032 kg / dal of wort.

 The duration of boiling the wort is 1 hour. 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 - +17 ^o C. In this case, with a temperature of 12 ^o C. It is allowed to add a solution of enzyme preparations to the chilled wort stream, approved for use by the State Sanitary-Epidemiological Inspection.

 Special bottled yeast brewing yeast was dosed into the chilled wort. The norm of the problem of yeast is established based on specific conditions and the specifics of production. In this case, the norm of the problem of yeast is 1.3 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 was carried out in cylinder-conical tanks with shirts to ensure cooling of beer at a temperature of +10 - +19 ^o С (in this case, the process was carried out at a temperature of 14 ^o С) until a final visible degree of fermentation was achieved for 4 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. The stage of maturation - maturation lasted for 5 days. Fermented ripened beer was cooled over 2 days to a temperature of 0 ^o C. Cooling was carried out by circulation of the refrigerant in the shirts of the tanks. At the end of fermentation and ripening, a tasting assessment was carried out and diacetyl content in beer lots was selectively determined.

 Chilled beer was stored for at least 24 hours. Beer preparedness for bottling was determined on the basis of organoslptic quality assessment based on the results of analysis of the physicochemical parameters of beer.

Finished beer was clarified on self-loading separators. Beer from the separator is supplied for additional cooling to plate coolers in order to conduct deep cooling to -0.5 ^o C. It is allowed in case of achieving good clarification and the required temperature in the fermentation tanks not to pre-clarify and deeply cool the beer in the 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.

 At the filtration stage, lemon syrup is added to the beer stream. To prepare the syrup, water, sugar, citric acid, sodium benzoate, natural lemon flavoring, natural tonic flavoring are used. Syrup is prepared at 9.1% concentration. Its amount is determined by the calculated one to obtain in the final product an extractive index of 11.4% and a carbohydrate content of 3.3%.

 In order to increase the shelf life, if necessary, materials that are stabilizers of protein-colloidal resistance, which are approved for use by the bodies of the Sanitary and Epidemiological Supervision, are dosed into the beer stream. These materials, insoluble in beer, and therefore not remaining in the finished product, are metered into the beer stream. The norm of the task of the above materials depends on the quality of the raw materials used, the characteristics of the process, the required shelf life of beer. Then the beer is filtered through lining cardboard.

 The brand of cardboard used at this stage may vary depending on the characteristics of the process, the required shelf life of beer.

Filtered beer is carbonized if necessary. Carbonization is carried out on carbonizers automatically until the required values of CO ₂ content in beer are achieved. Ready for bottling beer is sent to the collections of filtered beer, where they are stored at a temperature of -1 - +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 more than 2.7%. Acidity, units 1.5-3.0. Color, units 0.2-1.5. Mass fraction of carbon dioxide,% not less than 0.33. Foaming not less than 10 mm, foam resistance not less than 1.0 min.

Example 2
The method was carried out analogously to example 1 with the only difference being that the mashing was carried out using the single-classical classical generally accepted method in brewing.

 The resulting drink has a harmonious taste, pleasant aroma, its foam resistance is not less than 1.0 min, the foam height is not lower than 10 mm. Energy value, kcal per 100 g of beer 31.1. The carbohydrate content in 100 g of beer is not more than 3.3.

Claims (5)

1. A method for the production of light beer, including obtaining the initial wort, for which during mashing take malt barley brewing light, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, fermenting and ripening young beer, clarifying, filtering, the introduction of flavoring, carbonization and bottling, characterized in that the mashing of the malt is carried out by the infusion or single-stripping method, before cooling the hopped wort it is sent to fattening into hydrocyclone apparatuses, while boiling the wort with hop products is carried out for 1.0 - 1.25 hours with the norm of the task of bitter substances on alpha acids 0.00032 kg / dal, as hop products take bitter granulated hop, which is set at the beginning boiling in a single portion, fermentation is carried out at a norm of the task of yeast 0.3-1.8 kg / hl of chilled wort, the wort is served for fermentation with a set temperature in the range from 10 to 17 ^o C in cylindrical tanks having shirts for cooling beer at a temperature from 10 to 19 ^o C to reach izhnii final visible degree of fermentation for 3-6 days, fermentation and maturation of young beer is carried out for 2-5 days, then fermented ripened beer is cooled for 2-3 days to a temperature of (-2) - (+2) ^o С, after which the chilled beer is stored for at least a day, while lemon syrup is used as a flavoring additive, which is set into the beer stream during filtration in a ratio that ensures the extractiveness of the finished drink is 11.4% and the carbohydrate content is not more than 3.3%. 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 separators, followed by deep cooling to (-1) - (-3) ^o C.  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, mounted on a supporting cardboard or metal mesh.  4. The method according to any one of paragraphs. 1-3, characterized in that stabilizers of protein-colloidal resistance are dosed into the stream of beer filtered through a layer of kieselguhr. 5. The method according to any one of paragraphs. 1-4 characterized in that the finished beer before bottling is stored at a temperature of (-1) - (+2) ^o C.