RU2211242C2 - Method for beer production (variants) - Google Patents

Abstract

FIELD: food industry, brewery. SUBSTANCE: invention relates to production of beer. Method involves two variants used for beer making. Both variants involve preparing brewing wort by brewing mash from a mixture containing malt and sorghum, water and source of enzymes, hopping the prepared wort, its cooling, fermentation, filtration and bottling the ready product. Sorghum is added in the amount 60% of mass of all mixture, not above, and Cellobranin GZx, AP subtilin or Promolt and Xylogluca-Nofoetidine P10x are used as enzymes taken in the mass ratio = (0.5-1.5):(0.5-3.5):(0.1-3.5), respectively, being amount of enzymes is 0.1% of total mass of mixture, not above. According to the first variant enzymes are added with all the amount of water, malt and sorghum simultaneously followed by brewing mash of prepared mash up to its complete saccharification. According to the second variant mash is prepared for two steps: at the first step all amount of Cellobranin GZx is subjected for brewing mash with all amount of sorghum and part of water used for wort preparing by the formulation. Then mixture is boiled and at the second step remained amount of water, all malt and other enzymes are added to a boiled mixture and brewing mash continues up to its complete saccharification. Realization of method allows reducing loss of the most valuable components malt and sorghum in the process of their extraction in brewing wort preparing and to enhance biological value of ready product and its organoleptic indices. EFFECT: improved preparing method. 3 cl, 4 tbl, 2 ex

Description

 The invention relates to the food industry, in particular, to a method for the production of beer.

 A known method of preparing beer, in which the mash is prepared from malt and additives consisting of starch, sugar, corn, rice, millet and sweet. Moreover, the additive is added in an amount up to 50% by weight of the introduced malt (US 4341550, С 12 С 9/00, 02/01/83).

 There is also a method of making beer from sorghum (GB 2072218, C 12 C 11/00, 03/20/80).

 The closest is a method of producing beer, involving the preparation of beer wort by mashing a mound containing malt and unmalted raw materials, such as sorghum, corn, rice, corn syrup. When mashing, the enzyme preparation α-milase is introduced into the mash, after which the wort is obtained hopping, cooling, fermenting, filtering and filling the finished product (EP 0949328, C 12 C 1/00, 13.10.99).

 The disadvantages of these methods include the loss of dry solids of the feedstock during the preparation of beer wort, as well as the mild taste and aroma of wort and beer obtained using unmalted materials.

 The technical result of the claimed method, its variants, is to reduce losses during the processing of raw materials by creating the optimal extraction mode for the most valuable components of malt and sorghum during the preparation of beer wort, increasing due to this biological value of the finished product, as well as its organoleptic characteristics.

 The technical result, in accordance with the first variant of its implementation, is achieved due to the fact that in a method for the production of beer, including the preparation of beer wort by mashing a mash from a mound containing malt and sorghum, water and a source of enzymes, hopping the resulting wort, cooling it, fermenting , filtering and bottling the finished product, provide that sorghum is added in an amount of not more than 60% of the total mass of the mound, Cellobranin GXx, AP subtilin or Promolt, and Xyloglu are used as a source of enzymes anofoetidine P10x taken in a mass ratio (0.5-1.5) :( 0.5-3.5) :( 0.1-3.5), the number of enzymes is not more than 0.1% of the total mass of the mound , while the enzymes are introduced simultaneously with the entire amount of water, malt and sorghum, after which the resulting mash is rubbed until it is completely saccharified.

 In accordance with a second embodiment of the claimed method, the technical result is achieved due to the fact that in the beer production method, comprising preparing beer wort by mashing the mash from the mound containing malt and sorghum, water and an enzyme source, hopping the obtained wort, cooling it, fermenting, filtering and bottling the finished product, provide that sorghum is added in an amount of not more than 60% of the total mass of the mound, Cellobranin GXx, AP subtilin or Promolt are used as a source of enzymes, as well as Xyloglucanofoetidine P10x, taken in the mass ratio (0.5-1.5): (0.5-3.5) :( 0.1-3.5), the number of enzymes in the mash is not more than 0.1% of the total mass of the mound, while the mash is prepared in two stages: at the first stage, the entire amount of Cellloranin GZh, which is part of the composition, is overwritten with all the sorghum and part of the water provided for the preparation of the wort according to the recipe, after which the mixture is boiled, at the second stage the rest of the water, all the malt and other enzymes of the composition are added to the resulting decoction, after which they continue to mash congestion to its full saccharification.

 Enzymes and their ratio were selected on the basis of the need to create optimal conditions for the extraction of the mound, which consists of sorghum taken in an amount of not more than 60% of the total mass of mound necessary for making beer wort. The number of enzymes and the ratio of enzymes allows you to flexibly control the process of saccharification, based on the ratio of malt and sorghum, while ensuring stable quality indicators of the finished product. However, it is not advisable to add more than 0.1% of the total mass of the mound to the total number of enzymes, since this will lead to an unjustified consumption of enzymes, without their influence on the quality indicators.

 In the claimed method, its variants use enzyme preparations having the following characteristic.

 Cellobranin GXx is a cellulase preparation. The enzyme complex includes endo-1,4-β-glucanase, cellobiohydrolase, cellobiase, xylinase. Activity 50 units / g.

AP subtilin (Amyloprotosubtilin) is a composition of the enzyme preparations Amilosubtilin GXx and Protosubtilin Gxx, contains α-amylase, endo- and exopeptidases, hemicellulase and endo-β-glucanase. The optimal conditions for the action of pH 5.5-6.5, temperature 50-70 ^o C.

Promolt is a complex enzyme preparation containing α-amylase, β-glucanase, protease, the optimum temperature is 70-75 ^o C.

Xyloglucanofoetidine (Xylacom) P10x contains β-glucanase, xylanase (hemicellulase and cellobiasis), transfers the insoluble cell walls of the barley endosperm to a soluble state, providing hydrolysis of β-glucan, arabinoxylan, and releasing gum protein, releasing the proteins, thus releasing the proteins, way the action of amylolytic, proteolytic and other enzymes. The temperature optimum for the action of the hemicellulase of this drug is in the range 44-46 ^o C. The optimum for the action of endo-β-glucanase lies in a wider temperature range 48-56 ^o C. The maximum activity of peptidase is observed at temperatures of 64-65 ^o C. Endo-β- glucanase activity is the highest in the pH range 4.8-5.3, and hemicellulase exhibits maximum activity at pH 5.5-6.0. The drug contains polygalacturonase, pectin esterase, acid protease, β-glucosidase.

 With the simultaneous mashing of malt and sorghum, the most optimal is the introduction of the entire number of enzymes simultaneously with water and a bed of malt and sorghum. When this option is implemented, mashing of malt and sorghum is possible by any known method, for example, infusion or single-welded, or two-welded, or three-welded.

 There is also a variant in which sorghum is first rubbed with the whole amount of Cellloranin GXx, which is part of the composition, and part of the water required by the recipe for making wort. After preliminary saccharification, the mixture is boiled, and then the entire amount of malt and other enzymes, the remaining amount of water, are added to it, after which the resulting mash is continued to be rubbed until it is fully saccharified.

 The method is as follows.

In accordance with the first option for the preparation of beer wort, barley malt and sorghum are prepared and crushed. Shredded sorghum in an amount of not more than 60% by weight of the whole mound and the crushed malt, which makes up the rest of the mound, is mixed with all the water and enzymes taken in an amount of not more than 0.1% of the mass of the mound. Enzymes contain Cellobranin GXx, AP subtilin or Promolt, as well as Xyloglucanofoetidine P10x, taken in the mass ratio (0.5-1.5): (0.5-3.5): (0.1-3.5 ) Then mashing and saccharification of the mash are carried out by any known method: infusion, one-decoction, two-decoction or three-decoction until it is fully saccharified. Mashing can also be carried out with acidification of the mash to a pH of at least 5.0. After mashing and complete saccharification, the completion of which is determined by the iodine test, avoiding blue, violet or brown staining, the resulting wort is filtered and boiled with hops. Before boiling the wort with hops, which take no more than 2 hours, it is possible to pre-boil the filtered wort for no more than 30 minutes to coagulate the proteins and their interaction with the tannins of the malt. When hops are added to the wort, which is partially freed from proteins by preliminary boiling, the wort acquires a stronger hop aroma and a milder taste. The hopping of the filtered wort can also be carried out by any other known method, for example, in two, three, four doses. The hot hopped wort is cooled to 4–9 ^° C and curdled proteins are removed, after which yeast is added in the amount of 5–9 g / l of wort and fermented at a temperature of 8–9 ^° C for 7–9 days. If necessary, fermentation of beer is carried out at a temperature of 0 - +1 ^o C until ready. The fermented wort is clarified by filtration or separation. To increase the ability to retain dissolved carbon dioxide in the beer obtained, beer can be cooled before and after filtering to 0.5-1 ^o C. in cases where beer does not contain enough carbon dioxide, its carbonization is carried out. If beer clarification is carried out by separation, then to achieve perfect transparency to shine and crystal clearness, separation can be combined with subsequent filtering of beer through kieselguhr. In general, the choice of clarification scheme depends on the degree of clarification of the wort after fermentation.

Clarified by any known method, the beer is kept in the collection at a temperature not exceeding 2 ^o C for 4-24 hours, then the beer is sent for bottling.

The second variant of the claimed method is carried out in accordance with the first, except that after the preparation and crushing of barley malt and sorghum, first the entire amount of crushed sorghum is mixed with water and the whole amount of the enzyme Cellloranin GZh from the composition: Cellloranin GZx, AP subtilin or Promolt, and Xyloglucanofoetidine P10x, taken in the mass ratio (0.5-1.5): (0.5-3.5): (0.1-3.5). After mixing sorghum with water in a mass ratio of 1: 3.5, respectively, and the enzyme Cellobranin GZx, it is rubbed and saccharified. To do this, the mash is heated to a temperature of 45-55 ^o C and incubated for 55-65 minutes, then the mixture is heated to 65-75 ^o C and incubated for 15-20 minutes. Then the mixture is boiled, mainly, for 25-35 minutes. The rest of the water added according to the recipe, the entire amount of malt and other enzyme preparations, namely AP subtilin or Promolt, as well as Xyloglucanofoetidine P10x, are added to the resulting broth. Moreover, the total number of enzymes is, as in the first embodiment, no more than 0.1% of the total mass of the mound. After mixing the decoction with malt, water and other enzyme preparations, further saccharification of the resulting combined mash is carried out. To do this, the resulting combined mash is maintained at a temperature of 45-55 ^o C for 25-30 minutes, then the mash is heated to a temperature of 60-64 ^o C and maintained for 25-35 minutes, after which it is heated to a temperature of 69-71 ^o C and incubated for 25-35 minutes, and then heated to 72-73 ^o C and maintained at this temperature until the mash is fully saccharified. Then carry out the filtering. The remaining technological operations of the implementation of the second variant of the claimed method are in accordance with the first embodiment.

 The first variant of the claimed method is confirmed by the following example of its implementation.

 Example 1

1/2 of the water needed to prepare the mash is collected in the mash unit, the mixer is turned on, crushed malt is poured in an amount of 600 kg (60% of the mass of the mound), crushed sorghum in the amount of 400 kg (40% of the mass of the mound), the rest of the water is introduced and enzymes in an amount of 1 kg. The congestion is acidified with lactic acid to a pH of 5.5-5.7. The enzymes contain Cellobranin GXx, AP subtilin and Xyloglucanofoetidine P10x, taken in a mass ratio of 1: 1: 1. Then the mash temperature is set at 40 ^o C. At this temperature, the mash is kept for 30 minutes. Then the mash is heated to 52 ^o C and incubated for another 10 minutes. After that, the mash is heated to 63 ^o C and maintained at this temperature for 30-40 minutes. Then the mash is allowed to settle and using the decanter the liquid part of the mash is taken to another mash unit. The thick mash remaining in the first mash unit is heated to a boil and boiled for 30 minutes.

The resulting decoction is combined in one mash unit with the liquid part selected in the previous step. The resulting combined mash is kept at a temperature of 70 ^o C for 30 minutes, then heated to 72-73 ^o C and at this temperature is kept until the mash is completely saccharified, the completion of which is determined by the iodine sample, after which the mash is filtered. Quality indicators of the obtained wort, as well as wort obtained using 50% sorghum by weight of the mound are presented in table 1.

The resulting wort is pumped into the cooking apparatus and boiled with hops for 1.5 hours. The hot hopped wort is cooled to 4–9 ^° C and curdled proteins are removed, after which yeast is added in the amount of 5–9 g / l of wort and fermented at a temperature of 8–9 ^° C for 7–9 days. Next, the wort is refined at a temperature of 0 - +1 ^o C for at least 2 weeks until ready. The fermented wort is filtered, then kept in a collector at a temperature not exceeding 2 ^o C for 4-24 hours, then the finished beer is sent for bottling. Thus, beer is obtained with the quality indicators presented in table 2.

 The resulting beer has a high actual degree of fermentation and the extract of the initial wort, good foam resistance and foam height, as well as a pronounced taste and aroma characteristic of malt beer.

 The second variant of the claimed method is confirmed by the following example of its implementation.

 Example 2

180 dm ^{3 of} water needed to prepare the mash is collected into the mash apparatus, the mixer is turned on, the entire amount of crushed sorghum is poured, namely 600 kg (40% of the mass of the mound). Enzymes are prepared in the amount of 1.4 kg by weight of the mound, malt and sorghum. Enzymes contain Cellobranin GXx, Promolt and Xyloglucanofoetidine P10x, taken in a mass ratio of 1: 1: 1. The whole enzyme Celllobinine GZh is introduced into the mash apparatus. The congestion is acidified with lactic acid to a pH of 5.5-5.7. Then set the temperature of the mash 50 ^o C. At this temperature, the mash is maintained for 60 minutes. Then the mash is heated to 70 ^o C and incubated for another 15-20 minutes. After that, the mash is heated to a boil and boiled for 30 minutes.

The remaining amount of water necessary for the preparation of the mash, the entire amount of crushed malt 900 kg (60% of the mass of the mound), and the remaining enzyme preparations Promolt and Xyloglucanofoetidine P10x are added to the resulting broth. The temperature of the resulting combined mash is set to 50 ^o C. At this temperature, the combined mash is kept for 20 minutes. Then the mash is heated to 63 ^o C and maintained at this temperature for 30 minutes. After that - up to 70 ^o C and maintained for 30 minutes, and then up to 72-73 ^o C and maintained at this temperature until the mash is completely saccharified, the completion of which is determined by the iodine test, after which the mash is filtered. Quality indicators of the obtained wort, as well as wort obtained using 50% sorghum by weight of the mound, are presented in table 3.

The resulting wort is pumped into the cooking apparatus and boiled with hops for 1.5 hours. The hot hopped wort is cooled to 4-9 ^o C and curled proteins are removed, after which yeast is added in an amount of 0.5-0.9 g / l of wort and fermented at a temperature of 8-9 ^o C for 7-9 days. Next, the wort is refined at a temperature of 0 - +1 ^o C for at least 2 weeks until ready. The fermented wort is filtered, then kept in a collector at a temperature not exceeding 2 ^o C for 4-24 hours, then the finished beer is sent for bottling. Thus, beer with the quality indicators presented in table 4 is obtained.

 The resulting beer has a high actual degree of fermentation and the extract of the initial wort, good foam resistance and foam height, as well as a pronounced taste and aroma characteristic of malt beer.

 Thus, the implementation of the claimed method allows you to replace up to 60% inclusive of malt with unmalted raw materials - sorghum. Moreover, such a replacement does not affect the quality indicators of the finished product, which has a full malt taste and aroma of the resulting wort and beer. The optimally conducted process of saccharification of the feedstock allows one to obtain beer wort saturated with extractive substances necessary for the full fermentation process with the accumulation of biologically active, flavoring and aromatic components.

Claims (2)

 1. A method for the production of beer, which involves the preparation of wort by preparing a mash of mash containing malt and sorghum, water and a source of enzymes, hopping the obtained wort, cooling, fermenting, filtering and bottling the finished product, characterized in that sorghum is added in an amount of not more than 60% of the mass of the entire mound, as a source of enzymes, Celllobinine Gxx, AP subtilin or Promolt, as well as Xyloglucanofoetidine P10x, taken in a mass ratio of (0.5-1.5): (0.5-3.5): ( 0.1-3.5), while their number in the mash was is not more than 0.1% of the total weight of the grist, the enzymes are applied simultaneously with the entire amount of water, malt and sorghum, followed by rubbing the resulting mash to its complete saccharification.  2. A method for the production of beer, involving the preparation of beer wort by mashing a mash containing malt and sorghum, water and a source of enzymes, hopping, fermenting, filtering and bottling the finished product, characterized in that sorghum is added in an amount of not more than 60% by weight of the whole mound, Cellobranin GZx, AP subtilin or Promolt, as well as Xyloglucanofoetidin P10x, taken in the mass ratio (0.5-1.5): (0.5-3.5): (0.1- 3.5), the amount of which in the mash is not more than 0.1% of the total mass of the charge and, at the same time, the mash is prepared in two stages: on the first, the entire amount of Cellloranin GZh is rubbed with all the sorghum and part of the water provided for the preparation of the wort according to the recipe, after which the mixture is boiled, at the second stage, the rest of the water, the whole malt and other enzymes, after which they continue to mash until it is fully saccharified.

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