RU2321622C1 - Method for producing special light beer "arsenalnoe zakalennoe" - Google Patents

Abstract

FIELD: brewery industry.

SUBSTANCE: method involves preparing wort with the extraction index 16.0 ± 0.5% in the parent wort. The brewing mash process is carried out by infusion or a single-boiling method wherein corn groat and/or barley is used as non-malted materials, and wort boiling with hop-containing products is carried out for 1-1.3 h with feeding all part of hop-containing products before boiling onset. Fermentation and additional fermentation are carried out in cylinder-cone tanks, and fermented matured beer is cooled for 2-3 days to temperature from -2^oC to +2°C, and cooled beer is stored for 24 h, not less. At the filtering step fermented beer wort is brought about to required extraction index of the parent wort with water, and "Chilli" pepper extract is added to cleared beer followed by additional filtration through clearing cardboard. Invention provides preparing the novel beer sort showing the complex, harmonic aroma and taste, and decreasing consumptions and time for its producing.

EFFECT: improved producing method of beer.

1 tbl, 1 ex

Description

The invention relates to brewing, in particular the production of special beers. A known method for the production of special beer, involving the preparation of beer wort, the introduction of a preservative, clarification and cooling of the wort, fermenting the wort to produce young beer, brewing beer, filtering carbonation, bottling and pasteurization of beer. As a preservative, ground black pepper is used in an amount of 0.34-0.38 g / dal of hot wort, which is introduced during the hopping of the wort with a third portion of hop products, or in equal portions during hopping and in young beer before fermentation, or when clarifying the wort in hydrocyclone, or in young beer before maturation, or in equal portions when clarifying the wort in a hydrocyclone and in young beer before maturation. (see RF №2172332, op.20.08.2001).

This method expands the assortment, allows you to increase durability, save hop products, however, the technology of its production is cumbersome, and the variety of options and stages for the introduction of pepper does not allow to obtain a product that is stable in terms of organoleptic characteristics.

A known method for the production of special light beer, for which a wort is prepared with an initial extractivity of 12 ± 0.2% by a single-stripping method with separate mashing from barley malt or barley and corn grits or rice grits. The resulting wort is adjusted for color and pH. Hopping is carried out in three or four doses. Fermented wort for 12 days, fermented - at least 30 days. Stabilization is carried out using an adsorbent based on silicon dioxide in the form of xerogel or hydrogel. The infusion of red capsicum mixed with ascorbic acid is added to the collection of filtered beer, after which the beer is kept for 3-8 hours (Pat. RF 2264445, op. 20.11.2005).

The disadvantages of the proposed method, in addition to its complexity, should be attributed to the fact that after making pepper infusion during the aging process, subsidence of the pepper components is possible, which leads to different taste indices by product mass layers.

The closest in essence is the method of producing special light beer, which provides for the extraction of Chilli pepper, for example ethanol (alcohol), with its subsequent use at any stage of beer production or in finished beer to obtain an assortment in accordance with the taste of various consumers (see Pat .China 1220308 op. 23.06.1999).

The disadvantage of this method is that this method does not pursue the goal of obtaining a stable, taste-balanced final product.

The objective of the invention is to develop a method for producing steel by organoleptic indicator of a product that distinguishes it from a number of existing in its original qualities.

This problem is solved in that the method involves obtaining a wort with an extract index of the initial wort of 16.0 ± 0.5%. Mashing is carried out by infusion or single-stripping method. For this, corn grits and / or barley are used as unmalted materials; boiling of wort with hop products is carried out for 1-1.3 hours with the task of the entire portion of hop products at the beginning of boiling. Fermentation and fermentation are carried out in cylindrical tanks, fermented, ripened beer is cooled for 2-3 days to a temperature of from -2 to + 2 ° С, chilled beer is stored for at least 24 hours, while at the filtering stage the fermented beer wort is brought with deaerated water to the required the extract of the initial wort, and Chilli pepper extract is introduced into the clarified beer, followed by additional filtration through lightening cardboard.

Carrying out the method of additional filtering after the introduction of Chilli pepper extract makes it possible to obtain beer that is organoleptically stable throughout the weight of the product. In addition, in the process of filtering beer, along with pepper extract, the biochemical components of the two products are assimilated to obtain optimal taste and aroma parameters, while possibly removing coagulated substances.

The technical result of solving the problem is that the beer obtained by the proposed method has increased storage stability, has higher foam resistance, in addition, it allows you to get a new beer with a harmonious, harmonious aroma and taste, as well as reduce production time and costs.

As you know, the taste of beer is a harmonious combination of thousands of different substances. It is the result of the perception of a combination of taste, aroma, tactile and other sensations in the tasting process.

Typically, the concentration of flavoring components is lower or hardly closer to the threshold content. A significant increase in concentration can cause an undesirable taste change. Whether the taste is considered acceptable or high depends on the type of beer.

The proposed beer brand "ARSENAL Hardened" has optimal and stable indicators of taste, aroma, carbon dioxide saturation, etc.

Foam height is one of the main indicators of beer quality. Moreover, given the fact that the proposed method does not involve the use of any stimulating or activating substances, this result can be considered synergistic. The proposed methods and parameters are based on the fact that, as you know, beer is a complex biochemical object in which most of the extractives are present in the form of colloidal solutions. The chemical composition of beer varies in a rather wide range depending on the type of beer. It depends on many factors, and, undoubtedly, on how each stage of beer production will be carried out.

Thus, it is important to find the optimal regimes, both temporary and temperature, and, more importantly, to mutually link each of the beer production processes with each other and with the equipment used, because the quality of beer is formed at each stage of its creation.

Currently, the brewing industry makes extensive use of cylindrical tanks, in which the fermentation process is very vigorous. This is noted by world famous brewers. The famous Belgian beer from the Chimay Monastery is also produced in cylindrical-conical tanks using clarifiers for clarification after cold aging (BREWERS: guardian - companion of brewer No. 4.1998, pp. 11-17).

The above justification is evidence that the proposed solution to create a new direction in brewing is consistent with the inventive step, since the proposed method allowed to obtain a solution to the problem of the relationship of all stages of beer production in optimal, previously unknown parameters and the totality of beer production methods.

The result of this invention is the expansion of the assortment of beers that are clearly distinguishable from a number of existing ones, shortening the production time and obtaining beer with higher biological potential, resistance, a more “lively” drink with increased organoleptic characteristics.

Therefore, we can talk about the compliance of the proposed invention with the conditions of novelty and inventive step.

The present invention is also industrially applicable, because it does not require means or raw materials not previously used for its implementation.

The proposed method allows you to create a high-class drink and significantly reduce the production time while improving organoleptic characteristics through a combination of techniques and parameters of beer production. The essence of the proposed method is illustrated by an example of its implementation.

EXAMPLE 1

For the production of special light beer "ARSENAL Hardened" is used as raw material:

- drinking water that meets the requirements of SanPin 2.1.4.1074-01;

- barley brewing malt according to GOST 29294;

- corn grits in accordance with GOST 6002;

- barley according to GOST 6002;

- granulated sugar in accordance with GOST 21;

- Maltose starch syrup according to GOST 52060;

- hops according to GOST 221947 and / or imported hop products according to the certification of firms, approved for use by the bodies of the State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia;

- Chilli extract according to the company’s certificate, approved for use by the bodies of the State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia. For the production of beer during the fermentation of wort, genetically unmodified brewer's yeast Saccharomyces cerevisiae var. carlsbergensis no certificates of Hefebank weihenstephan (Germany), approved for use by the bodies of the State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia.

The technological scheme for the production of special light beer "ARSENAL Hardened" includes the following stages:

- part-time and crushing of grain raw materials;

- preparation of beer wort;

- fermentation, maturation and aging of beer;

- clarification and carbonization;

- pouring beer.

The beer production process begins with the underworking and crushing of grain raw materials.

Grain raw materials are fed from the elevator, weighed on an automatic scale and sent to consumables. Grain raw materials are sent for cleaning. Cleaning is performed on combined, grain cleaning machines with the removal of large impurities, metal impurities, stones, sand, light fractions (husks), grain impurities from raw materials. The purified grain raw materials are weighed and fed to the hopper.

Purified grain raw materials are sent for crushing.

Crushing light malt is produced on hexagonal crushers. Crushing of barley is carried out on a 4 or 2-roller or hammer mill. Crushed grain raw materials are sent to the hopper.

Preparation of beer wort is done on an automated brewing procedure according to a given program.

The mashing process is carried out in an infusible manner. It is allowed to use a single-welded mashing method during the processing of malt of reduced quality.

It is allowed to change the mashing mode depending on the quality of the raw materials, the characteristics of the process.

At the stage of mash preparation, the use of auxiliary materials and preparations allowed for use by the bodies of the Ministry of Health of Russia is allowed. Dosage of auxiliary materials and preparations is made depending on the quality of the raw materials, the characteristics of the process.

Mash filtration is carried out in filter tanks or on a filter press.

The filtered wort is sent to the collection.

The wort from the collection is sent to a wort boiler.

Boiling the wort with hops is from 1 hour to 1 hour 20 minutes depending on the quality of the raw materials, the quality of hop products, their types or specific features of this process.

The mode of introduction of hop extract 100% - at the beginning of boiling.

At the end of boiling, the mass fraction of solids in the wort is checked.

Ready wort is pumped to clarification in hydrocyclone apparatuses. The clarified wort is sent for cooling. Wort cooling is carried out in plate counterflow coolers. The cooled wort is aerated with sterile air and transferred to fermentation tanks for cylindrical tanks.

The wort goes to fermentation with a set temperature in the range from +10 to + 17 ° C.

It is allowed to introduce auxiliary materials and preparations authorized for use by the bodies of the Sanitary Inspection. A solution of enzyme preparations is metered into a stream of chilled wort.

Special bottled yeast brewing yeast is dosed into the chilled wort. The norm of the problem of yeast is established on the basis of specific features and specifics of production, features of the strain used and the state of the yeast and can vary in the range of 0.3-1.0 kg / hl of chilled wort.

Fermentation is carried out in cylinder-conical tanks having shirts for cooling beer at a temperature of +10 to + 19 ° C until the final visible degree of fermentation is achieved within 3-6 days. The yeast is removed at the end of fermentation.

Yeast with normal production indices is collected in collectors, cooled, and after obtaining positive analysis results, it is used for the next task in production. Storage of chilled yeast in collectors is allowed for no more than 2 days.

At the end of the main fermentation, the beer goes into the ripening stage within 2-5 days. Fermented ripened beer is cooled for 2-3 days to a temperature of from -2 to + 2 ° C. Chilled beer is stored for at least 24 hours.

Beer preparedness for bottling is determined on the basis of organoleptic quality assessment and physico-chemical characteristics of beer.

Finished beer is clarified on self-unloading separators.

Beer from the separator is supplied for additional cooling to plate counterflow coolers in order to conduct deep cooling to a temperature of from -1 to -3 ° C.

The next stage of beer clarification is filtering it through a layer of kieselguhr, mounted on a supporting board or on metal nets.

0.3 g / l pepper extract of Chilli is dosed into clarified beer, after which the beer is served for additional filtration through clarifying cardboard.

Filtered beer is carbonized if necessary.

Carbonization is carried out on industrial carbonizers automatically until the required values of CO ₂ content in beer are reached. At the filtration stage, the fermented beer wort is brought with dear water to the required extractivity of the initial wort.

Next, the beer is sent to the collections of filtered beer, where they are stored at a temperature of from -1 to + 2 ° C. The testing laboratory conducts acceptance tests on beer quality indicators, based on the results of which a conclusion is given.

Beer bottling is carried out on automatic bottling lines. Beer can be produced pasteurized and unpasteurized. Beer bottling, packaging, labeling, transportation and storage are carried out in accordance with the requirements of regulatory documents.

Physico-chemical parameters of the resulting beer are shown in table 1. Name of indicator Indicator value Volume fraction of alcohol,% not less 7.0 Wort Extractivity 16.0 ± 0.5 Acidity, к.е., no more 4,5 Color, c. units 0.2 to 1.5 Mass fraction of carbon dioxide,% no more 0.33 Foaming, not less than: Height mm twenty Foam resistance, min 2.0 Durability, days, not less than: - unpasteurized fifteen - pasteurized, without the use of protein-colloidal stability stabilizers, packaged in PET bottles 120 - pasteurized with the use of stabilizers of protein-colloidal resistance, packaged in PET bottles 180 - pasteurized, without the use of protein-colloidal stability stabilizers (except for beer packed in PET bottles) 180 - pasteurized, with the use of stabilizers
protein-colloidal resistance (except beer,
Packed in PET bottles) 365

Claims (1)

A method of producing special light beer, which provides for the production of wort by mashing light brewing malt and unmalted materials, filtering the wort, boiling it with hop products, cooling, fermenting the wort, fermenting, clarifying, filtering beer, bottling, introducing Chilli pepper extract, characterized in that to obtain a wort with an extract index of the initial wort of 16.0 ± 0.5%, mashing is carried out by the infusion or single-welded method, corn crust is used as unmalted materials PU and / or barley, wort boiling with hop products is carried out for 1-1.3 hours with the task of serving the entire portion of hop products at the beginning of boiling, while fermentation and fermentation is carried out in cylindrical tanks, fermented, matured beer is cooled for 2-3 days until temperatures from -2 to + 2 ° С, chilled beer is stored for at least a day, and Chilli pepper extract is introduced into clarified beer, followed by additional filtering through lightening cardboard.