RU2304611C2 - Method for producing beer, method for treatment of brewing yeast and yeast suspension composition for brewing - Google Patents

Abstract

FIELD: brewing industry.

SUBSTANCE: method involves preparing brewing mash, its saccharifying to obtain wort, boiling wort with hop-containing products, fermentation including use of pure yeast culture or regenerated yeast treated with nutrient suspension consisting of brewing wort and food supplement, additional fermentation, filtering and bottling. Complex food supplement "LAR", or "LAR-SU", or "LAR-M", or "Glikolakt", or "Paradoks", or their mixture taken in the amount 0.02-10.0 g/l of suspension is used as a food supplement. Suspension for fermentation as viscous yeast of moisture 85% is taken in the amount 0.3-1.5 l per 1 l of wort and in the concentration (15-30) x 10⁶ cells/ml of wort. Method for treatment of brewing yeast involves culturing yeast biomass with nutrient suspension consisting of wort and/or immature beer and food supplement. For yeast biomass in the concentration of yeast cells (1-30) x 10⁸ cells/ml of suspension a nutrient suspension consisting of the complex food supplement "LAR", "LAR-SU", "LAR-M", "Glikolakt", "Paradoks" or their mixtures taken in the amount 0.02-10.0 g/l of suspension is used. The yeast composition for brewing consists of yeast, brewing wort and/or immature beer and complex supplement. The complex food supplement "LAR", or "LAR-SU", or, "LAR-M", or "Glikolakt", or "Paradoks", or their mixture taken in the amount 0.02-10.0 g/l of suspension is used. This provides accelerating for fermentation process, enhancing fermenting capacity and real fermentation degree, reducing amount of dead yeast brewing cells. Organoleptic indices of control testing produced beer (by the same technology but without using supplements) are enhanced.

EFFECT: improved method for beer producing.

5 cl, 2 tbl, 8 ex

Description

The invention relates to the brewing industry and relates to methods for the production of beer of high biological value.

A known method of producing beer of high biological value, involving the use of an organic compound of selenium, in particular, for physiological and biochemical stimulation of yeast and for the subsequent increase in the biological value of beer (Pat. RF 2209237, 07.27.2003).

The disadvantage of this method is that despite the indisputable beneficial effect of selenium on the human body, its concentration should be strictly regulated at the rate of 0.5-1.0 μg per kg of body weight, that is, you can only use such beer in limited quantities and inform about it consumer.

The closest in essence and the achieved result is a method for the production of light beer, involving the preparation of mash, its saccharification to produce wort, boiling wort with hop products, fermentation, using a pure culture of yeast or regenerated yeast treated with a nutrient suspension consisting of beer wort and / or young beer and food additives, fermentation, filtering and bottling (Pat. RF 2176666, publ. 10.12.2001). This method involves the use as a biologically active additive for rejuvenation (regeneration), that is, the processing of brewing yeast, food tonic additive "Pantohematogen".

The closest solution to the composition of the nutrient suspension is also the composition disclosed in this method, consisting of beer wort and / or young beer and a nutritional supplement.

The disadvantage of this solution is the same as in the above method, the use of additives that limit the consumption of the drink due to the action of the additive as a means that can affect the human body in the direction of changing physiological functions.

The objective of the proposed method is to create beer enriched with an additive devoid of these disadvantages and at the same time is a factor that reduces the negative effect of alcohol on the human body and acts as an effective bifid factor.

This problem is solved by the fact that in the method of preparing beer, which involves preparing a mash, saccharifying it to produce wort, boiling the wort with hop products, fermenting, using a pure culture of yeast or regenerated yeast treated with a nutritious suspension consisting of beer wort and / or young beer and food additives, fermentation, filtering and bottling, according to the invention as a food additive use the complex food additive "LAR"("LAR"), or "LAR-SU"("LAR-SU"), or "LAR-M" ( " LAR-M "), or" Glycolact ", or" Paradox "or a mixture thereof, in an amount of 0.02-10.0 g / l of suspension, while the suspension for fermentation in the form of thick yeast with a moisture content of 85% is taken in an amount of 0 , 3-1.5 liters per 1 hl of wort at the rate of (15-30) · 10 ⁶ cells / ml of wort.

In a method for processing brewing yeast, which involves increasing the biomass of yeast on a nutrient suspension consisting of wort and / or young beer and a nutritional supplement, a nutrient mixture consisting of yeast cells with a concentration of yeast cells of (1-30) · 10 ⁸ cells / ml suspension is used, consisting of from the complex food additive “LAR” (“LAR”), “LAR-SU” (“LAR-SU”), “LAR-M” (“LAR-M”), “Glycolact”, “Paradox” or their mixture in the amount of 0.02-10.0 g / l of suspension.

In the composition of the yeast suspension for brewing, consisting of yeast, beer wort and / or young beer and a food additive, the complex food additive “LAR” (“LAR”), “LAR-SU” (“LAR-SU”) are used as a food additive ), LAR-M (LAR-M), Glycolact, Paradox, or a mixture thereof in an amount of 0.02-10.0 g / l of suspension.

In the process of implementing the present invention, it was found that as a result of the use of the proposed additives at the above stages of beer production, the process of fermentation is accelerated, fermentation ability is increased, the actual degree of fermentation is increased, and the number of dead beer yeast cells is reduced. At the same time, the organoleptic indicators of the beer obtained exceeded the indicators of the control output (according to the same technology, but without the use of additives). The proposed beer had a classic taste and aroma with a very pleasant “injection” of carbon dioxide of endogenous origin, that is, when beer is produced by the proposed method, practically no additional carbonation is required, or its need is significantly reduced compared to the control, in addition, the viscosity and color of the product increase.

Thus, the present invention allowed to obtain a new result and properties that determined the technical result of the invention.

In the food industry, it is known to use the additives LAR (LAR), LAR-SU (LAR-SU), LAR-M (LAR-M), Glycolact (respectively Pat. RF 2249034 , 2242738, 2237707).

However, in the cited patents, these additives are used in vodka compositions and are aimed at reducing the negative effects of alcohol on the body due to the presence of a complex of lactulose, an isomer of milk sugar in combination with various additives.

It is also known to use various additives based on lactulose as additives for food products and beverages, introduced at various stages of production of these products (Patents of the Russian Federation 2002130445, 2002133045, 2002121137).

However, none of the available sources of information indicates the receipt of new properties from the use of such additives in the production of beer at the fermentation stage in the processing of brewer's yeast and in the preparation of a nutrient suspension composition for brewing yeast to obtain the above technical result.

LAR additive contains at least 55.0% solids and 0.6-1.0% ash, lactulose, galactose, lactose, epilactose, tagatose, fructose, mannose, sugar acid, selenium and vitamin C in the following ratio, wt.%:

lactose 0.7-3.38 galactose 1,0-4,50 fructose 10.0-47.6 epilactose 0.3-2.82 tagatose 0.06-1.41 mannose 0.08-1.69 other carbohydrates, including saccharic acid 0.04-1.94 ascorbic acid (vitamin C) 0.10-0.20 organic selenium 0,0002-0,0003 lactulose rest.

The additive "LAR-SU" ("LAR-SU") contains in its composition dry solids not less than 55.0% and ash 0.6-1.0%, lactulose, galactose, lactose, epilactose, tagatose, fructose, mannose, sugar acid, succinic acid and colloidal silver in the following ratio, wt.%:

lactose 0.3-2.0 galactose 3.0-5.1 fructose 0.20-0.30 epilactose 0.9-3.2 tagatose 0.2-1.6 mannose 0.3-2.0 other carbohydrates, including saccharic acid 0.2-2.1 succinic acid 0.8-1.0 colloidal silver 0,0008-0,001 lactulose rest.

The additive "Lar-M" ("LAR-M") contains in its composition solids of not less than 55.0% and ash 0.6-1.0%, lactulose, galactose, lactose, epilactose, tagatose, fructose, mannose, sugar acid, honey and colloidal silver in the following ratio, wt.%:

lactose 2.2-4.6 galactose 0.2-1.9 fructose 0.2-0.4 epilactose 0.2-3.8 tagatose 0.2-1.9 mannose 0.22-1.3 other carbohydrates, including saccharic acid 0.1-2.6 natural honey 16.0-22.4 colloidal silver 0,0008-0,001 lactulose rest.

Glycolact additive contains not less than 55.0% solids and 0.6-1.0% ash, lactulose, galactose, lactose, epilactose, tagatose, fructose, mannose, sugar acid, glycine in the following ratio, wt .%:

lactose 1.7-4.5 galactose 2.5-5.8 fructose 17.0-27.0 epilactose 0.7-3.7 tagatose 0.2-2.0 mannose 0.2-2.0 other carbohydrates, including sugar acid 0.1-2.5 glycine 0.7-1.7 lactulose rest.

The glycolact additive can be used in crystalline form with a solids content of at least 95.0% and ash 0.4-1.2% in the following ratio, wt.%:

lactose 0.36-1.27 galactose 0.50-1.54 fructose 30.0-47.0 epilactose 0.26-0.93 tagatose 0.19-1.85 mannose 0.09-0.62 other carbohydrates, including sugar acid 0.04-0.05 glycine 1.1-2.7 lactulose rest.

The Paradox supplement contains lactulose, galactose, lactose, epilactose, tagatose, fructose, mannose, and sugar acid. The additive can be used in crystalline form with a mass fraction of moisture of not more than 0.15% in the following ratio, wt.%:

lactose 1.45-1.90 galactose 1.94-2.38 fructose 0.49-0.95 epilactose 0.97-1.43 tagatose 2.42-2.85 mannose 0.05-0.08 other carbohydrates, including saccharic acid 0.04-0.05 lactulose rest.

The additive can be used in the form of syrup with a solids content of at least 55.0% and ash 0.6-1.0% in the following ratio, wt.%:

lactose 4.80-4.88 galactose 6.10-6.75 fructose 0.40-0.51 epilactose 3.25-3.38 tagatose 1,60-1,70 mannose 0.80-2.30 other carbohydrates, including saccharic acid 0.04-0.07 lactulose rest.

Used additives of domestic production (Yaroslavl, LLC YANTSIPP Paradox).

The essence of the claimed invention is illustrated by examples of implementation.

Example 1

The beer was controlled by preparing the grain raw materials for grinding, crushing grain products, mashing, filtering the mash, boiling the wort with hop products, clarifying and cooling the hopped wort, preparing a pure yeast culture, fermenting the obtained wort by introducing a pure yeast culture or industrial yeast culture, fermentation of the resulting young beer, filtering and bottling the finished drink.

Alcoholic fermentation in the process of obtaining beer from beer wort is carried out by unicellular yeast - a yeast belonging to the family of saccharomycetes (Saccharomycetaceae).

A distinctive feature of brewer's yeast is the selective consumption of carbohydrates from beer malt wort with the formation of by-products of fermentation, which determine the formation of the composition and taste of beer. Therefore, for the successful use of yeast, it is necessary first of all to provide the necessary composition of the wort, which is achieved by the exact observance of the modes of its preparation, depending on the quality of the raw materials.

Yeast used in brewing is divided into yeast top and bottom fermentation.

Yeast top fermentation is a species of Saccharomyces cerevisiae, used to produce beer at elevated fermentation temperature (+12 - + 15 ° C), they are distinguished by their small cell sizes and low ability to flocculation. Due to the small size of the cells, top-fermented yeast is carried along with carbon dioxide to the surface of the fermenting wort (this, in particular, makes it difficult to separate and reuse it). This type of yeast is rarely used.

In this example, we used the bottom-fermenting yeast used by all breweries belonging to the species Saccharomyces carlsbergensis, which differ from the top-fermenting yeast in larger cells and good flocculation ability. These yeast are yeast cold fermentation and actively ferment at temperatures from +5 to + 7 ° C.

It should be borne in mind that an increase in the fermentation temperature leads to a decrease in the size of the cells of this type of yeast, a deterioration in their ability to settle, and, in addition, causes the formation of additional quantities of by-products that adversely affect the taste of beer.

Most adult cells of lower-fermented brewer's yeast have a length of 9 to 11 microns and a width of 5 to 7 microns.

During the period of active reproduction (on the second or third day of the main fermentation) as a result of active budding, many small daughter cells are formed (up to 70% of the cells present in the medium are kidneyed).

When conducting fermentation, it is necessary to take into account that upon the onset of adverse conditions (a sharp increase in temperature, strong bacterial contamination, etc.), brewing yeast cells sharply reduce their biochemical activity. This process in brewer's yeast is irreversible.

The choice of a pure yeast culture (race, strain) is determined by the hardware features of a particular enterprise, the specifics of the adopted technological process, as well as the balance in terms of productivity of the cooking, fermentation and camp workshops. For plants where the fermentation department is a bottleneck, it is recommended to use more rapidly fermenting yeast (for example, strain 8aM). When using the yeast of this strain, the duration of the main fermentation is reduced to 5 days.

For cylindrical tanks, it is advisable to use a strain of yeast that actively reduces the diacetyl content in beer. If deeper fermentation is needed, a hybrid F-2 strain is recommended, which is able to consume maltotetraose, which increases the use of carbohydrate wort.

The work on preparing yeast for fermentation boils down to the accumulation under the conditions of microbiological sterility of the biomass of yeast cells in the amount necessary to start fermentation in the fermentation shop of the plant.

Microbiological reseeding in order to accumulate a pure yeast culture is carried out in stages. The first five stages of pure culture breeding are carried out in the microbiological laboratory, and the next ones in the pure culture department.

After active digestion at the last stage, the stage of accumulation and preparation of a pure yeast culture ends, and it is pumped into a preliminary fermentation tank, where the factory hopped wort with a temperature of (9 ± 0.5) ° С is fed.

Thus, a pure yeast culture is obtained.

In order to further use the yeast that settled at the end of the main fermentation, after pumping the young beer, they are collected in a collection tank, from where they are sent to a vibrating sieve and large protein flakes and hop residues are separated from the yeast by mechanical filtering.

The purified yeast is sent to monju or poured into yeast baths and poured with tap water cooled to 1-2 ° C. The amount of added water should exceed the volume of yeast by 2-3 times. After thorough mixing, the yeast is left to settle for 2-3 hours. The settled muddy water containing the remains of beer, a fine suspension of proteins, hop substances and part of the dead yeast cells are drained by decantation. Washing of the yeast in a two to three-fold volume of water is carried out at least twice a day at a water temperature of 1-2 ° C.

In the presence of a high percentage of foreign microorganisms, seed yeast is treated with disinfectant preparations.

Thus, regenerated yeast will be obtained.

Fermentation is carried out in open (or closed apparatus of periodic or continuous action).

At the end of the main fermentation, fermentation of the young beer is carried out. At the end of the fermentation, the beer is cooled and filtered on a kieselguhr filter. To increase the durability of beer, it is advisable, after the kieselguhr filter, to filter it again through a filter with a supporting cardboard.

Examples 2-8

We made beer with additives LAR (LAR), LAR-SU (LAR-SU), LAR-M (LAR-M), Glycolact, Paradox, with a mixture of these additives, the production of beer using a pure culture of yeast and regenerated yeast.

It should be noted here that when working with a pure yeast culture or with regenerated yeast, the results did not differ significantly in the predicted framework, which allowed us not to present here the results of working with a pure culture or regenerated yeast separately, since they practically duplicate each other. Therefore, part of the examples is given with a pure yeast culture, and the other part with regenerated (seed) yeast.

Regarding variations of the additive mixture, the following should be noted.

As can be seen from the above information, the active principle of all complex food additives used is: lactulose, galactose, lactose, epilactose, tagatose, fructose, mannose, sugar acid, the addition of certain components that distinguish these additives does not significantly affect the technical result, that is, the technical result is almost the same for any combination of the mixture.

Fundamental is the result of achieving the above technical result.

Example 2 was carried out with the addition of "LAR" ("LAR") - 0.02 g / l, example 3 - with the addition of "LAR-SU" ("LAR-SU") - 1.0 g / l, example 4 - with "LAR-M" ("LAR-M") - 3 g / l, example 5 - with Glycolact - 6 g / l, example 6 - with Paradox - 8 g / l, example 7 - with a mixture of "LAR" (" LAR ")," LAR-SU "(" LAR-SU ")," Glycolact "- 10 g / l, example 8 - with a mixture of" LAR-M "(" LAR-M ")," Paradox "- 0, 2 g / l

Examples 1-3 were carried out with a pure yeast culture. Examples 4-8 on regenerated yeast.

The examples were carried out analogously to example 1 with the only difference that for this, in the process of obtaining a pure yeast culture or in the process of its regeneration, the yeast culture was treated with a nutrient suspension for brewing yeast. The composition of the nutrient suspension for brewing yeast consists of beer wort and / or young beer and the complex nutritional supplement “LAR” (“LAR”), “LAR-SU” (“LAR-SU”), “LAR-M” (“LAR- M ”),“ Glycolact ”,“ Paradox ”or mixtures thereof.

When using these complex food additives in the composition of a nutrient suspension for brewing yeast, they were introduced at all stages of the cultivation of a pure yeast culture into a nutrient substrate at the rate of 0.02-10 g / l.

The further process is carried out taking into account the capacity of the preliminary fermentation tank. The volume of wort should be doubled with each topping. In this case, the temperature of the wort to be added must be 1 ° C higher than the temperature of the fermenting wort. It should also be ensured that adding fresh wort to the preliminary fermentation tank is carried out in the stage of vigorous fermentation, when the yeast, not having time to settle to the bottom, is in suspension.

If the enterprise does not have a special pre-fermentation tank, it is replaced with one of the fermentation unit apparatus.

In order to further use the yeast that settled at the end of the main fermentation, after pumping the young beer, they are collected in a collection tank, from where they are sent to a vibrating sieve and large protein flakes and hop residues are separated from the yeast by mechanical filtering.

Purified yeast is sent to monju or poured into yeast baths and poured with tap water cooled to + 1-2 ° C.

Washing the yeast in two to three times the volume of water is carried out at least 2 times a day. To increase the fermentative energy of yeast, 4-8 hours before the main fermentation is introduced into the tanks, a complex nutritional supplement is added to the yeast monju in the form of a composition of a nutrient suspension of brewing yeast at the rate of 0.02-10.0 g / l yeast suspension.

Fermentation can be carried out in open and closed, as well as cylindrical-conical apparatuses of periodic or continuous action.

In the presence of a high percentage of extraneous microorganisms, seed yeast (regenerated) is treated with disinfectants that inactivate bacterial cells without causing serious damage to the viability of the yeast cells. In these cases, yeast treatment methods provided for by the Instruction for Microbiological Control of Brewing are recommended. As a result of processing the yeast suspension with antiseptic substances, the yeast is stressed, the introduction of a complex nutritional supplement from the composition of the nutrient suspension for brewing yeast in the composition helps to restore their physiological state and fermentation energy.

Beer must at a temperature of 57 ° C is sent to a thoroughly washed and prepared pre-fermentation tank or directly to the main fermentation tank. Before filling, a glass is put on the inlet of the vat to prevent yeast from falling into the fermentation tanks when pumping beer at the end of fermentation. To accelerate the digestion and increase the fermentation ability, a complex nutritional supplement in the composition of a nutrient suspension for brewing yeast can be introduced into the wort stream.

Before serving in the fermentation tanks, it is recommended that a preliminary fermentation of seed yeast is carried out. For this, a measured amount of yeast from monju or yeast baths is mixed with cold wort and / or young beer in a special vessel. From 2 to 6 liters of wort and / or young beer per 1 liter of yeast is poured into this vessel, mixed either with a stirrer, or provided with air, or carbon dioxide, a complex food additive is added at the rate of 0.02-10.0 g / l. That is, the composition of the nutrient suspension for brewing yeast. Next, the yeast is treated with this composition by keeping it for fermentation for 1-3 hours at the temperature at which the must is pumped into vats, the suspension for fermentation in the form of thick yeast with a moisture content of 85% is taken in an amount of 0.3-1.5 l per 1 hl of wort at the rate of (15-30) · 10 ⁶ cells / ml of wort.

In the presence of pre-fermentation tanks, seed yeast is prepared for the entire capacity of the vat and is set in an amount of 0.4-0.5 L per 1 hl of wort during the pumping of the first-boiling wort and is added with the must of subsequent brewing and after 18-24 hours it is pumped into the main fermentation tanks .

The specific value of the rate of introduction of seed yeast is set depending on the composition and density of the wort and other production conditions in such a way as to ensure the rapid onset of fermentation of the wort.

Seed yeast can be considered suitable for fermentation if they contain no more than 5% dead cells and no more than 0.5% bacterial cells (with a fat content of glycogen not lower than 70%).

When using the composition of a nutrient suspension for brewing yeast for the process of fermentation and processing of yeast, it is possible to shorten the duration of the main fermentation, provided that the requirements of special technological instructions are strictly observed.

To start active fermentation, or when beer is transferred to the fermentation tanks, beer with a low content of visible extract for normal fermentation or with insufficient yeast content, a complex food additive is added to the flow of young beer during pumping beer for fermentation as part of a nutrient suspension composition for brewing yeast.

The duration of the fermentation for each beer is set in the current regulatory and technical documentation.

The transfer of beer from fermentation tanks for filtration is carried out under a pressure of carbon dioxide of at least 0.5 kgf / cm ² . In collections of filtered beer, when filling them with beer, in order to give the beer prebiotic properties, a complex food additive is added.

To provide a greater guarantee of beer durability, it is treated with adsorbents. In the case of treating beer with adsorbents, complex food additives are added directly after treatment to collectors designed to store beer before bottling.

The results and indicators of examples 2-8 are summarized in tables 1 and 2.

Table 1 Sample Numbers one 2 3 four 5 6 7 8 Indicators Initial Wort Extraction 11.0 11.0 11.0 11.0 11.0 11.0 11.0 11.0 The alcohol content, wt.% 3.30 3.32 3.34 3.33 3.35 3.33 3.35 3.32 The alcohol content, vol.% 4.22 4.26 4.28 4.27 4.29 4.27 4.29 4.26 Visible extract,% 2.89 2.94 3.02 3.0 3.05 2.94 3.04 3.0 Apparent degree of fermentation,% 78.6 78.9 79.3 83.0 81.0 80.0 80.0 79.6 The actual degree of fermentation,% 65.8 67.0 66.9 67.2 67.0 66.9 66.9 67.1 Chromaticity 0.5 0.52 0.54 0.58 0.55 0.59 0.6 0.53 Acidity, units 2 2 2.1 2 2 2.1 2 2 pH 4.42 4.44 4.46 4.45 4.47 4.46 4.44 4.47 Viscosity, MPa · s 1,54 1,57 1,59 1,58 1,60 1,59 1,60 1,58 table 2 Examples one 2 3 four 5 6 7 8 Indicators Dead cells,% 8 6 6 5 7 6 6 5 Fatness,% 75 78 76 80 77 76 78 78

Claims (5)

1. A method of preparing beer, which involves preparing a mash, saccharifying it to produce wort, boiling the wort with hop products, fermenting, using a pure culture of yeast or regenerated yeast treated with a nutritious suspension consisting of beer wort and / or young beer and a nutritional supplement, fermentation , filtering and bottling, characterized in that as a food additive use the complex food additive "LAR"("LAR"), or "LAR-SU"("LAR-SU"), or "LAR-M"("LAR- M "), or" Glycolact ", or" Paradox "Or a mixture thereof, in an amount of 0.02-10.0 g / l of suspension, while the suspension for fermentation in the form of thick yeast with a moisture content of 85% is taken in an amount of 0.3-1.5 l per 1 hl of wort, based (15-30) · 10 ⁶ cells / ml of wort. 2. The method according to claim 1, characterized in that in the process of filtering beer, a comprehensive food additive “LAR” (“LAR”), or “LAR-SU” (“LAR-SU”), or “ LAR-M "(" LAR-M "), or" Glycolact ", or" Paradox "or a mixture thereof. 3. The method according to claim 1, characterized in that before dispensing beer, a complex food additive “LAR” (“LAR”), or “LAR-SU” (“LAR-SU”), or “LAR-M” is added to it. ”(“ LAR-M ”), or“ Glycolact ”, or“ Paradox ”or a mixture thereof. 4. A method of processing brewing yeast, involving the growth of biomass of yeast on a nutrient suspension consisting of wort and / or young beer and a nutritional supplement, characterized in that for biomass of yeast with a concentration of yeast cells (1-30) · 10 ⁸ cells / ml suspension use a nutrient suspension consisting of a complex food additive “LAR” (“LAR”), or “LAR-SU” (“LAR-SU”), or “LAR-M” (“LAR-M”), or “Glycolact” , or "Paradox" or a mixture thereof in an amount of 0.02-10.0 g / l of suspension. 5. The composition of the yeast suspension for brewing, consisting of beer wort and / or young beer and a food additive, characterized in that as a food additive use a complex food additive LAR, LAR-SU, LAR-M, Glycolact, Paradox or a mixture thereof the amount of 0.02-10.0 g / l of suspension.