RU2211859C1 - Method for preparing weak alcoholic drink from cereal raw - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: invention relates to beer and non-alcoholic branch and can be used in production of weak alcoholic drinks from cereal raw. Method for preparing weak alcoholic drink from cereal raw involves preparing and fermentation of brewing wort, removal from yeast sediment, additional fermentation and bottling. Brewing wort is prepared from brewery barley malt, wheat and rye flour and milled buckwheat flour. Cereal products are mashed with water at temperature 50-52 C in ratio 1:6, heated keeping three temperature pauses: for 15-20 min at 50-52 C; for 20-30 min at 60-62 C and the for complete saccharification at 70-72 C followed by heating to 80 C, filtration and boiling for 10 min. After cooling a mixed ferment of yeast Saccharomyces carlsbergensis and microorganism Lactobacillus amylovorus is added in the amount 2-4% to volume of brewing wort to be fermented, brewing wort is fermented for 16-30 h, cooled, removed from yeast sediment and drink is kept for maturation for 15-45 days at temperature 1-2 C. Invention allows preparing drink that is about similar to drink "ancient acid cabbage soup" with the more complete using value substances of the parent cereal products and enhanced qualitative indices. EFFECT: improved preparing method, valuable properties of drink. 1 tbl, 3 ex

Description

 The invention relates to the food industry, to the beer and soft drinks industry, and can be used in the production of low alcohol drinks from grain raw materials.

 Known low-alcoholic drink kvass bread from grain raw materials, which is obtained by the incomplete alcohol and lactic acid fermentation of wort made from rye and barley malt and rye flour with sugar [Handbook for the production of soft drinks. / Balashov V.E., Rudolf V.V. and others, M .: "Food industry", 1979. - 368 p.].

 The disadvantage of this method is the use of scarce rye malt for the preparation of wort. In addition, the production of this drink uses unfinished fermentation, which negatively affects the biological stability of the drink.

The closest in technical essence and the achieved effect to the claimed object is a low-alcoholic drink "Old sour cabbage soup" [Rudolf V.V., Balashov V.E. How and where to prepare soft drinks. - M .: "Ear" - 1987. - 360 p.]. The wort for the drink was prepared from a mixture of barley, rye and wheat malt, wheat and buckwheat and wheat bran in the following way. Bread products were milled in a ratio of 1: 2 with water at a temperature of 100 ^o C, then left to saccharify for 4 h, after which water was added at a temperature of 100 ^o C to obtain a total hydraulic module of 1: 3, cooled to 40 ^o C and still water was added with temperature 100 ^o C to obtain a total hydraulic module of 1: 4, after which the resulting wort was left to infuse and clarify for 4 hours. Then the wort was separated from the thick part and boiled twice for 3-5 minutes. After this, the resulting wort was cooled to a temperature of 30 ^{° C.} and yeast and lactic acid bacteria were added in the amount of 5% of the mass of grain products. Sourdough was prepared as follows 30 g of dry yeast, 1 kg of wheat flour and 200 g of buckwheat flour was diluted with 500 cm ^{3 of} water at a temperature of 60 ^o C.

 The drink was left to ferment for 1 day until the appearance of high curls. After this, the fermenting drink was bottled, corked and sent for fermentation at low temperatures for 1-2 days.

 The disadvantages of this method include the use of scarce rye malt, the duration and complexity of obtaining wort (8-10 hours), the absence of a process for filtering mash and washing grains, the use of spontaneous microflora present on wheat and buckwheat flour.

 The absence of filtering processes for mash and washing of grains leads to significant losses of valuable nutrients. The use of spontaneous microflora does not allow to obtain a drink of constant quality. The long duration of the preparation of the wort contributes to its contamination by extraneous microflora, which cannot positively affect its quality.

 An object of the invention is to obtain a drink that is close in properties to the drink "Old acidic cabbage soup", but characterized by an intensification of the preparation of the wort, a more complete use of the nutrients of the original grain products, and the production of a higher quality drink.

The stated technical problem is achieved in that in a method for producing a low-alcoholic beverage from grain raw materials, including preparation, fermentation of wort, removal of yeast from the sediment, fermentation and bottling, the new thing is that wort is made from brewing barley malt, wheat and rye flour and chopped buckwheat cereals in a ratio of 50: (5-15) :( 10-20): (10-30), grain products are rubbed with water at a temperature of 50-52 ^o C in a ratio of 1: 6, heated, withstanding three temperature breaks: 50-52 ^o C - 15-20 minutes, 60-62 ^o C - for 20-30 minutes, 70-75 ^o C - to full candied Ia, then heated to 80 ^o C, filtered, boiled for 10 minutes, after cooling the mixed injected leaven yeast Saccharomyces carlsbergensis and lactic acid bacteria Lactobacillus amylovorus in an amount of 2-4% by volume of fermented wort, wort is fermented during 16-30 hours, after cooling, removed from the precipitate of yeast, withstand the drink for ripening for 15-45 days at a temperature of 1-2 ^o C.

 The technical result consists in the fact that the resulting drink is close in properties to the "Old acidic cabbage", while reducing the time of preparation of the wort to 3 hours, the valuable substances of the grain are used more fully, the possibility of infection of the drink is reduced due to the use of cultural starter cultures consisting of beer yeast Saccharomyces carlsbergensis and lactic acid bacteria Lactobacillus amylovorus, it becomes possible to control the fermentation process, a drink with high organoleptic characteristics is obtained.

The symbiosis of brewer's yeast and lactic acid bacteria gives the following results: a temperature of 28-30 ^o C is optimal for the action of yeast and minimal for lactic acid bacteria. Thus, in 16-30 hours of co-fermentation, there is a sufficient accumulation of acid (2-3 cm ^{3 of} NaOH solution with a molar concentration of 1 mol / dm ³ per 100 cm ^{3 of} drink) and the accumulation of about 5 vol.% Alcohol.

 The method of preparation of the drink is as follows.

To prepare the wort, they take chopped brewing barley malt, wheat and rye flour and chopped buckwheat in a ratio of 50: (5-15): (10-20): (10-30), respectively. These grain products are rubbed in water at a temperature of 50-52 ^o C in a ratio of 1: 6. Then, the following temperature pauses are maintained, raising the temperature at a speed of 1 ^o С / min between them: 50-52 ^o С - 15-20 min, 60-62 ^o С - 20-30 min, 70-75 ^o С - until complete saccharification, determined by iodine breakdown according to Windish. Next, the mash is heated to 80 ^o C, separated from the grounds in a filtering centrifuge. The resulting wort is boiled for 10 minutes. After this, it is cooled to 28-30 ^o C and set the mixed yeast yeast and lactic acid bacteria. Sourdough is prepared as follows. First, a lactic acid bacteria wiring is obtained until an acidity of 6.8-7.0 cm ³ of NaOH solution with a molar concentration of 1 mol / dm ³ per 100 cm ^{3 of} wiring is obtained, after which it is mixed with thick beer yeast (1 billion cells / cm ³ ) to achieve acidity of 3.4-3.5 cm ³ NaOH molar conc. 1 mol / dm ³ per 100 cm ^{3 of} wiring, after which the resulting wiring is introduced in an amount of 2-4% of the volume of fermentation of wort. Fermentation is carried out for 16-30 hours at a temperature of 28-30 ^o C, then cooled to 1-2 ^o C, removed from the precipitate of yeast, after which the drink is kept for 15-45 days at this temperature. After fermentation, the finished drink is bottled.

 The method is illustrated by examples.

 Example 1

For the preparation of the wort, crushed barley malt, wheat and rye flour and crushed buckwheat in a ratio of 50: 10: 10: 20 were taken, mixed with water in a ratio of 1: 6. Then, the following temperature pauses were maintained, raising the temperature at a speed of 1 ^o C / min between them: 50 ^o C - 15 min, 60 ^o C - 30 min, 73 ^o C - until complete saccharification, determined by iodine breakdown according to Windish. Next, the mash was heated to 80 ^o C and separated from the grounds in a filtering centrifuge. The resulting wort was boiled for 10 minutes. After this, it was cooled to 30 ^{° C.} and mixed yeast and lactic acid bacteria were fermented. Ferment was prepared as follows. First, a wiring of lactic acid bacteria with an acidity of 7.0 cm ^{3 of a} solution of NaOH molar conc. 1 mol / dm ³ per 100 cm ^{3 of} wiring, after which it was mixed with thick brewer's yeast (1 billion cells / cm ³ ) until an acidity of 3.4-3.5 cm ³ of a molar conc. NaOH solution was reached. 1 mol / dm ³ per 100 cm ³ wiring. After that, the obtained yeast was set in the amount of 2% to the volume of the wort. Fermentation took 25 hours, fermentation - 15 days. Technological parameters of the resulting beverage are presented in the table.

 Example 2

The wort was prepared analogously to example 1, but the ratio of grain products was 50: 15:15:20, temperature pauses: 51 ^o С - 20 min, 61 ^o С - 20 min, 74 ^o С - until complete saccharification, the amount of yeast 3%, fermentation 20 hours, fermentation - 25 days. Technological parameters of the resulting beverage are presented in the table.

 Example 3

The wort was prepared analogously to example 1, but the ratio of grain products was 50: 5: 5: 40, temperature pauses: 52 ^o C - 15 min, 62 ^o C - 30 min, 75 ^o C until complete saccharification, the amount of leaven 4%, fermentation 16 hours, fermentation - 45 days. Technological parameters of the resulting beverage are presented in the table.

 As can be seen from the table, the drinks obtained by the present method are close in physical and chemical parameters to the prototype, however, they have a higher (almost 10 units) content of amine nitrogen in the wort, which contributes to the better work of the yeast during fermentation, increase the biological value of the finished drink . In addition, the increased amount of fermentable sugars in the wort allows you to slightly increase the alcohol content in the drink, which positively affects its organoleptic properties. A higher solids content in drinks prepared by the present method, can increase the energy value of the finished drink.

Claims (1)

A method of obtaining a low-alcoholic beverage from grain raw materials, including the preparation, cooling and fermentation of wort, removal of yeast from the sediment, aging and bottling, characterized in that the wort is made from brewing barley malt, wheat and rye flour and chopped buckwheat in a ratio of 50: (5 -15): (10-20): (10-30), grain products are rubbed with water at a temperature of 50-52 ^o C in a ratio of 1: 6, heated, withstanding three temperature pauses: 50-52 ^o C - 15-20 min, 60-62 ^o С - 20-30 min, 70-75 ^o С - until completely saccharified, then heated to 80 ^o С, filtered, boiled 1 0 min, after cooling, a mixed yeast of Saccharomyces carisbergensis yeast and Lactobacillus amylovorus lactic acid bacteria is introduced in an amount of 2-4% by volume of the fermented wort, the wort is fermented for 16-30 hours, after cooling, the yeast is removed from the sediment, and the maturation drink is kept for 15 maturing -45 days at 1-2 ^o C.

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