RU2247143C1 - Malt production process - Google Patents

Abstract

FIELD: brewing industry.

SUBSTANCE: process comprises washing grains, treating them with anolyte and catholyte, soaking, and sprouting. Anolyte has pH 6.2-7.8 and redox potential 700-900 mV, and catholyte 11-13 and between -150 and -950 mV, respectively. Treatment with anolyte is performed in the first grain soaking step, after which follow treatment with catholyte and air-spray soaking. In another embodiment of the process, treatment with catholyte is effected in the grain sprouting stage using spraying technique.

EFFECT: enhanced process efficiency.

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Description

The invention relates to the brewing industry, in particular to methods for producing malt.

A known method for the production of malt, including soaking and germinating grain with simultaneous treatment with the biologically active substance 2-hydroxyethylammonium 4-chlorophenyl diacetate (BM-34-80) in an amount of 55-70 mg / ton of grain (A.S. USSR No. 1747471, class C. 12 C 1/00, 1992).

The disadvantage of this method is the fact that there is no improvement in the microbiological parameters of the malt; the compounds used by the author are not environmentally friendly, in addition, the complexity of the process and the need to use barley of good quality should be noted.

A known method of producing malt, which includes washing, disinfecting, soaking the grain and germinating the malt with the introduction of plant extract of oak in the final lock water with a mass concentration of the total extract of 7.2 g / 100 cm in the amount of 15-30 ml per 1 liter of water (US Pat. RF No. 2147313, class C 12 C 1/02, 2000).

The method involves the processing of barley with good physico-chemical characteristics, does not improve microbiological parameters of malt.

A known method for the production of malt, providing for the soaking of grain in the presence of arachidonic and / or jasmonic and / or eicosapeptaenoic acid, and / or their lower alkyl esters, antioxidant and urea (Pat. RF No. 2147338, class C 12 C 1/00, 2001 g.).

In the known method there is no disinfection of grain, the process is laborious and high cost.

The closest technical solution to the claimed one is a method of producing malt, which involves treating grain with an anolyte aqueous solution at a rate of 8: 1000 per 10 tons of grain and adding catholyte to the last key water during the germination of malt in a ratio of 1: 10-1: 5.

During this treatment, complete microbiological purity is not achieved due to dilution of the anolyte and catholyte with tap water. In this case, anodite and catholyte are obtained by electrochemical activation of an aqueous solution of edible salt at the rate of up to 10 g of salt per 1 liter of water (Pat. RF No. 2203936, class C 12 C 1/00, 2003).

The technical task of the proposed method is to improve the quality of malt by increasing the efficiency of disinfection of grain and the possibility of using substandard barley, cheapening the production process and reducing environmental pollution.

The problem is solved due to the fact that in the method of producing malt, including washing the grain, treating the grain with anolyte and catholyte, soaking and germinating the grain, according to the invention, the anolyte is used with a pH of 6.2-7.8 and a redox potential of 700-900 mV , catholyte with a pH of 11.0-13.0 and a redox potential of (-150) - (- 950) mV.

It is possible to use anolyte and catholyte after washing the grain during the soaking process. It is possible to treat grain with anolyte at the first stage of soaking for 5-30 minutes, and catholyte - at the stage of grain germination by irrigation.

In the process of malt production, anolyte and catholyte obtained by unipolar electrochemical treatment of drinking water in the anode and cathode chambers of the electrolyzer should be used.

The microflora of grain consists of various groups of microorganisms: bacteria, actinomycetes, mycelial fungi. The vast majority of microflora of the grain consists of saprophytes, which need organic compounds, and parasites. They are located on the surface under the seed coat, as well as inside the grain.

The main toxin-forming species of mycelial fungi that develop on grain during storage are representatives of the genera Aspergillus, Penicillium, Fusarium. Grains containing mycotoxins can have an adverse effect on human health.

The proposed method allows for more effective disinfection of grain by soaking the grain in water obtained in the anode and cathode chambers of the electrolyzer, through which tap water is passed to a pH of 6.2 to 7.8 and from 11 to 13, respectively, and the redox potential of 700 to 900 mV (anolyte) and from (-150) to (-950) mV (catholyte), germination and drying. This makes it possible to exclude the development of phytopathogenic microorganisms on the soaked grain and to exclude the transfer of mycotoxin producers into the malt composition and, accordingly, to improve the quality of the malt, as well as to use barley grain affected by Fusarium.

The phenomenon of electrochemical activation (ECA) consists in the fact that diluted aqueous solutions of mineral salts, which also include ordinary drinking water, as a result of unipolar electrochemical treatment turn into a metastable state (Electrochemical activation: history, state, prospects, M., VNIIIMT, 1999 , 256 p.).

This condition, characterized by abnormal physicochemical parameters and properties, can remain for a certain time (from minutes to tens and hundreds of hours). Due to this, such solutions are not only effective oxidizing, reducing, acidic and alkaline agents, but also have pronounced catalyst properties of many chemical and biochemical reactions.

Anodized and cathodically treated water becomes an effective disinfectant, sterilizing and stimulating solution, which, after use, turns back to ordinary water. In addition, this solution is environmentally friendly, has a low cost and can be prepared at any time from ordinary water.

Ecological purity and safety when using ECA systems are due to the fact that their high reactivity is determined not by the amount of active substances, but by their abnormal (very high or very low) activity at low concentrations.

We have taken solutions of catholyte and anolyte (at a neutral pH value) for the following reason:

It is known that compounds of active chlorine are in equilibrium with the following reactions:

Hypochlorous acid is the strongest biocidal agent of all chlorine-containing disinfectants.

Chlorine-containing drugs are the most common disinfectants, as having a wide range of antimicrobial activity and speed of action.

Anolyte, as a chlorine-containing preparation, in its basic characteristics corresponds to the means traditionally used for disinfection purposes, containing chlorine as an active active principle. By its disinfecting activity, anolyte takes place between chlorine and ozone. Anolyte has a greater disinfection efficiency compared to bleach and even in small concentrations it completely destroys microorganisms. Anolyte in terms of acute toxicity when introduced into the stomach and applied to the skin belongs to the 4th class of low-hazard substances according to GOST 12.1.007.

The method is as follows:

Grain, in particular, barley is washed and treated with anolyte and catholyte, soaked, germinated and dried.

Anolyte is used with a pH of 6.2-7.8 and a redox potential of 700-900 mV, and a catholyte with a pH of 11.0-13.0 and an ORP of (-150) - (- 950) mV.

Barley can be treated with anolyte and catholyte at different stages of malt production.

The barley is washed, then the first stage of soaking is carried out in anolyte with a pH of 6.2-7.8 and a redox potential (ORP) of 700-900 mV for 5-30 minutes, after which the grain is treated with catholyte with a pH of 11-13 and ORP (-150) - (- 950) mV for 5-30 minutes. In the process of soaking the grain in the anolyte and catholyte, the grain is disinfected.

After treating the grain with anolyte and catholyte, it is re-soaked by air-irrigation method at a temperature of 10-30 ° C to a grain moisture of 42-43%. To do this, the treated grain is kept alternately in a tub under water and without water: 6 hours under water and 4 hours without water. Air is passed through a mass of grain every hour for 10 minutes to displace carbon dioxide and replace it with fresh air.

Constantly control the moisture of the soaked grain. Then the water is drained and the grain is sent to germination, which is carried out in a germination chamber at a temperature of 10-12 ° C for 5-7 days. In the process of malting every day carry out tedding of the grain mass. Germinated malt is dried.

In the process of malt production, it is possible to process the grain with anolyte at the first stage of soaking, replacing the first key water with anolyte, keeping the grain in it for 6 hours, and treating with catholyte at the stage of grain germination, introducing it by irrigation every day of germination.

The proposed method allows the use of not only high-quality grain for beer production, but also substandard grain, in particular barley of class II, barley infected with such fungi as Aspergillus, Penicillium, Fusarium, as well as bacteria of the species Bacillus subtilis.

When the grain is soaked in electrochemically activated water, the permeability of the grain shell increases, moisture transfer and nutrient transfer are accelerated. This leads to an acceleration of biochemical processes in the grain and an increase in its germination energy. The uniform hydration of the endosperm improves the performance of hydrolytic enzymes that easily dissolve the remains of starch grains. By the end of germination, the endosperm dissolves uniformly and well.

The duration of germination is reduced compared with the known method by 2 days.

The invention is illustrated by the following examples, which do not cover, but do not limit the full scope of the invention.

Example 1:

Class II barley is taken. After washing, the grain is soaked in anolyte with a pH of 7.0 and an ORP of 750 mV for 20 minutes and catholyte with a pH of 11 and an ORP of (-250) mV for 10 minutes. It was found that in the process of soaking the grain with the above method, the grain is disinfected. The grain thus treated is re-soaked in an air-irrigation method at a water temperature of 10-12 ° C to a moisture content of 42-43%.

In the castle vat, the grain is left alternately under water and without water: 6 hours under water and 4 hours without water. Air is passed through the mass of grain every hour for 10 minutes to displace carbon dioxide and replace it with fresh air. Constantly control the moisture of the soaked grain. Then the water is drained and the grain is unloaded for germination. Malt cultivation is carried out in a growth chamber at a temperature of 10-12 ° C. Every day they carry out tedding of the grain mass. Duration of malting 5 days.

As a control, barley was disinfected with potassium permanganate for 10-30 minutes. As a result, when disinfecting with anolyte compared to potassium permanganate, the external microflora is reduced by 95%, and the internal microflora is reduced to 21%, and by catholyte the external microflora of barley is reduced by 36%, and the internal to 23%.

When potassium permanganate is treated, the internal microflora of barley is represented by storage and field mycelial fungi of the genera Mucor, Rhizopus, Penicillium, Aspergillus and Fusarium, Helminthosporium, as well as wild yeast of the genus Torulopsis olla, Rhodotorula and epiphytic microflora. And with the anolyte - storage type mycelial fungi completely disappear, and Alternaria, Helminthosporium field fungi remain in small quantities, the diameter of their colonies becomes smaller, the same effect is achieved with respect to the epiphytic microflora.

The energy of grain germination when treated with potassium permanganate, anolyte and catholyte increases by 13-15%, 7-10% and 50-60%, respectively. But the use of potassium permanganate in the process of germination of barley has a drawback: a certain amount of this substance remains on the grain and affects the presentation of the grain.

The duration of malting in this case is 5 days.

Example 2:

Barley is taken with good physico-chemical characteristics, but with poor microflora (infected with Aspergillus, Penicillium, Fusarium and Bacillus subtilis bacteria).

The method is carried out similarly to that described in example 1, only the first key water is replaced with anolyte with a pH of 6.8, ORP of 700 mV. The grain is kept for 6 hours, then the process is carried out according to known technology. Malt cultivation is carried out at a temperature of 10-12 ° C. Once a day carry out tedding of grain. Catholyte with a pH of 13 and an ORP (-950) mV is introduced by irrigation during germination.

As a control, barley was disinfected with potassium permanganate for 1-3 hours.

When exposed to barley infected with fungi of the genus Fusarium, potassium permanganate, growth of fungi of the genus Fusarium, Helminthosporium is observed. wild yeast, mucus-forming bacteria, and when treated with anolyte, fungi of the genus Fusarium are completely suppressed. In barley treated with anolyte (for 4, 4.5 and 6 hours), a good development of the root system and sprout is observed, and after 3 hours of treatment with anolyte, Bacillus subtilis bacteria are completely removed, while when treated with potassium permanganate, they remain. At the same time, the energy and germination ability of barley does not deteriorate.

The duration of the malt growth is reduced from 7 to 5 days.

The proposed method is economical (the cost of 1 liter of electrochemically activated water is 137 times cheaper than a liter of a 3% solution of chloramine, 10 times cheaper than a solution of sodium hypochlorite), does not require the use of additional equipment. Anolyte can be easily obtained directly at the place of use, when the spent anolyte is drained into the sewer, it does not need to be neutralized, since washing, sterilizing and disinfecting agents are not required for the production of malt, the costs of their delivery and storage are eliminated.

The proposed method improves the quality of the resulting malt.

Claims (1)

A method of producing malt, which involves washing the grain, soaking the grain using catholyte and anolyte and germinating the grain, characterized in that when soaking the grain in the first stage, anolyte with a pH of 6.2-7.8 and a redox potential of 700-900 mV in for 5-30 minutes, after which the grain is treated with catholyte with a pH of 11-13 and a redox potential of (-150) - (- 950) mV for 5-30 minutes, then the grain is re-soaked with an air-irrigation method or with anolyte, the grain is treated in the first stage soaked oia, and catholyte - at the stage of germination of grain by irrigation.