RU2294361C1 - Method for beer production - Google Patents

Abstract

FIELD: brewing.

SUBSTANCE: claimed method includes introducing of ascorbic acid in amount of 300-400 g/t into mash in starting of mashing.

EFFECT: increased activity of mash hydrolytic enzymes; accelerated filterability; increased wort yield; beer with improved taste and colloidal stability.

2 ex, 2 tbl

Description

The invention relates to the food industry, in particular to the field of beer production using antioxidants.

Known methods for the production of beer, in order to increase its stability using antioxidants that contribute at different stages of production: in the finished beer (Pokrovskaya N.V., Kadaner Y.D. Biological and colloidal resistance of beer. - M .: Food industry, 1978 ); when boiling wort with hops (Pat. 2175979 Russia, IPC ⁷ C 12 C 7/00, 12/00, 2001); Domaretsky V., Danilova L., Ribak L., Hambartsumyan G. Influence of antioxidants from plant materials on the processes of coagulation of wort proteins. - Harch. i reslave. industry, 2002, No. 12); during fermentation (Ivanova EG, Kiseleva LV, Lenets NG Antioxidants to improve the taste and stability of beer. - Beer and drinks, 2004, No. 2).

A disadvantage of the known methods is that antioxidants are introduced in the late stages of beer production and the fact that the precursors of substances that determine the taste of the "old" beer are formed at the earlier stages of production, already during mashing, is not taken into account. Therefore, it is advisable to add antioxidants at the beginning of mashing. When antioxidants are added at this stage, along with an increase in beer resistance, the filterability of mash is also accelerated, and the yield of wort is increased, which allows a significant economic effect.

The closest in technical essence and the achieved result to the proposed one is a method of preparing beer, according to which an antioxidant is introduced at the beginning of mashing in order to minimize the oxidative processes during mashing in order to improve the taste stability of beer. As an antioxidant, gallotannins are used (the method is adopted as a prototype). (Evalution of the addition of gallotannins to the brewing liquor for the improvement of the flavor stability of beer. Aerts Guido, De Cooman Luc, De Rouck Gert, Penzes Zoltan, De Ruck Annemie, Mussche Roger, Van Waesberghe Joseph (Belgium Kano St - Lieven, Lab. Of Enzyme and Brewing Technology, Gebroeders Desmetstraat 1, B - 9000 Ghent). Cerevisia. 2001.26, No. 3, pp. 161-167.

The disadvantage of the prototype is that gallotannins precipitate SH - containing proteins. And it is known that many enzymes that act during mashing are thiol. The disadvantages of gallotannins include the fact that these drugs belong to the group of phenolic substances that make the taste of beer more coarse. The drugs are also produced only abroad and are classified as expensive auxiliary raw materials.

The technical task of the invention is to increase the activity of hydrolytic enzymes of mash, to increase the yield of wort, to accelerate the filterability of mash, to increase the taste and colloidal stability of beer.

The specified technical result is achieved by the fact that in the production of beer at the beginning of mashing make an antioxidant, which is used ascorbic acid in an amount of 300-400 g / t of malt.

The method is implemented as follows. Crushed malt is mixed with water in a ratio of 1: 4 and ascorbic acid is added to the mash at the rate of 300-400 g / t of malt. To implement the method, food ascorbic acid is used according to FS 42-2668-95. The further process of preparing beer is carried out in the traditional way according to current instructions.

During the experiment, wort and beer were analyzed using standard brewing techniques. The proteolytic ability of the wort was determined by the Anson method, the amylolytic ability by the colorimetric method, the cytolytic ability by hydrolysis of filter paper, followed by glucose determination by the glucose oxidase method (Chemical and technological control of malt and beer production / ed. P.M. Maltsev. - M .: Food industry, 1976; Rukhlyadeva AP, Polygalina GV Methods for determining the activity of hydrolytic enzymes. - M.: Light and food industry, 1981). Beer was subjected to artificial aging as follows: 1 day was shaken on a rocking chair and kept for three days in a thermostat at 40 ° C. Tasting and taste stability of beer was evaluated in points on the following scale:

Taste Scoring Beer is fresh, oxidative tones are not detected 0 Very weak tones of aging one Moderate tones of aging 2 Strong aging tones four Very strong tones of aging 5

The dosage of acid recommended by the invention has been experimentally selected. For this purpose, laboratory mash of 50 g of malt was prepared using mash apparatus with various doses of ascorbic acid added. The wort was subjected to a complete analysis. The characteristics of the wort are presented in table 1.

The data in Table 1 indicate that when ascorbic acid is added, the filtration time is significantly reduced, the extract yield increases, the content of maltose and amine nitrogen in the wort increases, the activity of amylases, proteases and wort cytases increases, and the content of the high molecular weight fraction of protein A and polyphenols, which are potential mutants. It is also seen that an effective improvement is observed up to an acid dosage of 300-400 g / t. This dosage is selected as optimal.

The table shows that the proposed method compares favorably with the prototype in terms of the yield of extract, the content of maltose, polyphenols in the wort, and the activity of hydrolytic wort enzymes.

Example 1. 500 g of crushed malt is mixed with 2000 cm ^{3 of} distilled water at a temperature of 52 ° C. 150 mg of ascorbic acid are added to the mash. Spray mashing is carried out by infusion with an exposure of a mixture of malt and water for 30 minutes at temperatures of 50, 63, 70 ° C and 15 minutes at a temperature of 78 ° C. The wort is filtered, the grains are washed, hopped with hops for 1.5 hours, the wort is cooled to the initial fermentation temperature, and yeast is introduced. Fermented at a temperature of 8 ° C to an extract content of 4.0%, fermented at a temperature of 1-2 ° C for 21 days, tasted, subjected to analysis. The results are shown in table.2.

Example 2. The method is carried out analogously to example 1, but 200 mg of ascorbic acid is added to the mash.

table 2
Beer Characteristic Indicators The control Ascorbic acid g / t Tanal g / t 300 400 400 The extract of the initial wort,% 11.0 11.0 11.0 11.0 The alcohol content, vol.% 4.20 4.52 4,58 4.46 Acidity, units 2.0 2.1 2.1 2.1 Color, color 0.53 0.50 0.50 0.54 Protein A fraction, mg / 100 cm ³ 8.9 7.1 7.0 7.0 Polyphenols mg / dm ³ 120 107 104 134 Deposition limit 16 eighteen twenty twenty Predicted colloidal resistance, month 3 four four four Score in points: Fresh beer twenty 24 24 21 aged beer 4.2 2,5 2.0 3.3 Taste of beer Clean, no extraneous tones Pure, full, harmonious Pure, full, harmonious Remaining tart aftertaste

The data in Table 2 show that beer made with ascorbic acid compares favorably with the control in all respects. It also surpasses the prototype in the content of polyphenols, taste and taste stability.

Claims (1)

A method for the production of beer, comprising mixing crushed malt with water, adding an antioxidant, heat treating the mixture, filtering the mash, boiling the wort with hops, fermenting, fermenting and clarifying the beer, characterized in that 300-400 g of ascorbic acid are used as antioxidant a ton of malt.