RU2324728C2 - Process of production of light beer "ipatovskoye originalnoye" - Google Patents

Abstract

FIELD: chemistry, organic, brewing.

SUBSTANCE: invention relates to brewing. Process of light beer production involves obtaining of initial wort with mass fraction of dry substances 14% for which, in the process of rubbing with two-boiled technique, barley light malt for brewing, rice, sugar and water will be taken followed by wort filtering, its boiling with three-stage administration of hop products, cooling, fermentation of hopped wort with yeasts of bottom fermentation, afterfermentation and maturing young beer, clarification, carbonization and filling. To prepare the wort, 89% of the brewing barley malt will be taken as well as 10% of rice groats and 1% of sugar. Rubbing will be performed at the rubbing initial temperature of the first part - 40-44°C and initial temperature after combining the concoct with the main mash - 50-54°C. Introduction of the hop products will be carried out as calculated for bitter substances 1.33-1.7 g/dL of the hot wort: the first portion: 70% will be introduced in 10 minutes after beginning of the wort boiling, the second portion: 20% - 30 minutes prior to the end of boiling, and the third portion: 10% - 5 minutes prior to the end of boiling in duration of the boiling 1.5-2 hours. Water for the mash will be processed in stages: at the first stage with the aid of stocking filter for 60 millimicrons (mcn), then refinement will be conducted through elements for 20, 10 and 5 millimicrons, respectively. In the process of rubbing, enzymes will be used as follows: thermostable α-amylase, thermostable β-gluconase and neutral proteinase. Following the end of wort boiling with hop, adsorption of polyphenol and protein substances will be conducted in the wort with the aid of silicic acid hydrosole. This makes it possible to obtain beer with enhanced organoleptic parameters.

EFFECT: obtaining of beer with enhanced organoleptic parameters.

2 tbl, 1 ex

Description

The invention relates to the food industry, in particular brewing.

A known method for the production of beer, involving the preparation of mash from malt and unmalted materials using the single-stripping method, starting from 45-50 ° C with an exposure of 20 minutes, after which it is ground with the addition of water at 40 ° C, is rubbed and held for 15 minutes, heated to 75- 78 ° C and incubated for 15 minutes, then boiled for 30 minutes and cooled to 85 ° C with cold water. A mash pre-cooked at 25-30 ° C is introduced and rubbed together for 20 minutes at 52 ° C. Next, the beer preparation process is conducted according to orthodox technology (GB 1259522, С12С 9/00, 05.01.72).

A known method for the production of beer, involving the preparation of malt wort, boiling must, primary fermentation with fractional introduction of sugars, secondary fermentation, ripening, aging and bottling (US 4971808, C12C 11/04, 20.11.90).

The disadvantage of these methods is the complexity of the technology. These drinks allow you to expand the range, but their taste characteristics are among the traditional ones.

A known method for the production of light beer, including obtaining the initial wort with a mass fraction of solids of 12.0 ± 0.3%, for which during mashing take malt barley brewing light and rice, filter the wort, boil it with hop products, cool, ferment the hopped wort yeast of bottom fermentation, maturation and maturation of young beer, clarification, carbonation and bottling (see M.A. Chukmasova and N.M. Lazarev. Beer production, Pishchepromizdat, M., 1961, p. 50).

This method concerns the production of Moskovskoye beer, which has long remained one of the few beers produced in the Soviet Union.

As you know, this variety belongs to ordinary varieties of mass consumption.

The closest is the method of producing light beer, which involves obtaining the initial wort with a mass fraction of solids, for which, in the process of mashing with the two-welded method, they take light malt, barley brewing, rice, sugar and water, filter the wort, boil it with a three-stage introduction of hop products, cooling, fermentation hopped wort with bottom fermentation yeast, fermentation and maturation of young beer, clarification, carbonation and bottling (see RF No. 2122015, op. 20.11.1998).

This method allows to obtain beer of a traditional orientation, however, the foam resistance of this beer is not high enough.

The objective of the proposed method is to create a high-grade beer with enhanced organoleptic characteristics, which would meet modern ever-increasing demands of consumers and at the same time meet the requirements for classic extraordinary sorts.

The technical result was that the proposed method allows to obtain beer not only classic in high organoleptic characteristics, but also to exceed these indicators. Thus, beer obtained according to the proposed method has a foam height indicator of at least 30 mm, while existing varieties of beer have this indicator of at least 20 mm with a beer resistance of at least 2 minutes. The taste and aroma of the resulting beer will make it possible to separate it in a separate row according to its originality, making it easily recognizable lovers of this foamy drink. Beer durability increases.

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 Ipatovskoe Original beer beer 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 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.

This is achieved by the fact that the method of producing light beer provides for the production of wort, for which, during mashing with the two-boiled method, they take light malt, barley brewing, rice, sugar and water, filter the wort, boil it with a three-stage introduction of hop products, cool it, ferment the hopped wort with bottom fermentation yeast , fermentation and maturation of young beer, clarification, carbonation and bottling. To prepare the wort, 89% of malting barley malt, 10% rice cereal and 1% sugar are taken. Mashing is carried out at the initial mashing temperature of the first part - 40-44 ° C and the initial temperature after combining the decoction with the main mash - 50-54 ° C. The introduction of hop products is carried out based on the calculation of bitter substances 1.33-1.7 g / dal of hot wort: the first portion - 70% is added after 10 minutes from the beginning of boiling the wort, the second - 20% - 30 minutes before the end of boiling and the third portion - 10 % - 5 minutes before the end of boiling with a duration of boiling of 1.5-2 hours. The mash water is treated in stages: at the first stage, using a 60 nanometer micron (nm) stocking filter, then cleaning is carried out through the elements at 20, 10 and 5 nm, respectively. This treatment of water allows you to get rid of unwanted components that affect the taste and aromatic characteristics of the finished product, and also contributes to the optimal mashing and increase the yield of extractive substances of malt. In the process of mashing, enzymes are used: thermostable α-amylase, thermostable β-gluconase and neutral proteinase. After boiling the wort with hops, the polyphenol and protein substances are adsorbed in the wort using a silicic acid hydrosol.

Beer is a very ancient low alcohol drink. It occupies a special place in the consumption of drinks, is very popular and widely distributed among many peoples.

It is interesting to note that in ancient times there were no strict requirements for the recipe of beer. However, with the development of brewing, even laws on the purity of brewing appeared to avoid the appearance of vices of this drink.

Determining the cause of a beer defect is not always easy. The appearance of an undesirable flavoring note may have several possible causes. All types of fermentation raw materials are possible sources of defects. In wort production, an indicator of the degree of acidity of the medium during leaching of beer grains and mashing of malt affects the solubility of malt and hop components, and the time and boiling point affect the degree of concentration of some volatile compounds, for example dimethyl sulfate (which causes the appearance of a boiled vegetable flavor), and the formation of fried and bready flavor. What flavoring compounds produce yeast depends on various factors that affect the physiology of the yeast, for example, wort strength, air saturation, etc.

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 no doubt on how each stage of beer production will be conducted.

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.

The present invention relates to methods for the production of beer according to strictly traditional recipes, taking into account the developing technique and technology of brewing.

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 a higher biological potential, a more "live" 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.

Light Ipatovskoe Original beer is brewed from light brewing malt and has a clean, fresh hop flavor and aroma. It does not contain preservatives, preserves all the taste and healthy qualities of the drink. Light beer "IPATOVO ORIGINAL" is a live beer that can be produced both filtered and unfiltered, pasteurized, provided.

The invention is illustrated by examples of implementation.

EXAMPLE 1

The preparation of beer wort begins with the underworking and crushing of grain products. The composition of the grinding must meet the following requirements: husk 15-18%, large cereal 18-22%, small cereal 30-35%, flour 25-35%.

Recipe:

Barley Malt - 89% Rice groats - 10% Sugar - one%

Hops, norm of bitter substances 1.33-1.7 g / dal of hot wort.

Description of the technological process.

Preparation of beer wort with a mass fraction of solids of 14%, its fermentation, fermentation, clarification, and bottling of beer is carried out in accordance with the current "Technological instructions for the production of malt and beer" (approved on 08/06/85), subject to the following conditions:

Mashing is carried out in a double-boiling mode.

The procedure for making hops:

1 portion - 70% after 10 minutes from the beginning of the boiling of the wort;

2 portion - 20% 30 minutes before the end of boiling;

3 portion - 10% 5 minutes before the end of boiling.

In order to reduce high molecular weight protein, improve the wort nitrogen composition, reduce the content of β-glucans, and break down polysaccharides during mashing, we use the following enzyme preparations:

Birze Amyl XT - a thermostable α-amylase is given by - ¹ / t part ₂ at 42 ° C at the start of mashing to ¹ / t part ₂ at 52 ° C after combining with the main decoction mash. Dosage 80-240 ml / t.

Birzim BG - thermostable β-gluconase, for the breakdown of β-glucans in malt and unmalted raw materials. The dosage of 200-400 ml / t is set at t-52 °. The drug is active up to 190 °.

Birzim P7 - neutral proteinase for protein breakdown at the stage of mashing is set at t-42 °, dosage of 150-250 ml / t. The drug is active up to t 60 ° C.

After the bale is finished, we set the Kigel “Clear” in a thin stream at a rate of 10-15 ml / hl — silicic acid hydrosol intended for adsorption of polyphenolic and protein substances in the wort.

Water supplied to the mash goes through a series of purification steps:

a) through 60 nm stocking filters,

b) 3 stages of cleaning through the elements at 20, 10, 5 nm.

Main fermentation

The rate of yeast application is 0.6-0.7 l / hl of wort. The duration of fermentation is 8-9 days. The content of the visible extract in the young beer is 4.6-4.9%.

When pumping green beer from the fermentation department to the camp one, we set Kigel Copper. This is a neutral, highly effective hydrogel based on silicon dioxide, which is recommended for processing beer in the process of its maturation. The dosage of 50-100 g / hl of beer depends on the presence of clouding colloids in the fermented beer. If during the main fermentation the visible extract is 4.7%, then when transferring beer for fermentation, it is necessary to introduce curls of 5-10% of the volume of young beer.

In case of insufficient saturation of beer with carbon dioxide, it is additionally carbonized with preliminary cooling to 0-2 ° C.

In the process of filtering beer on a kieselguhr filter, we use Kigel Gero - an adsorbent based on silicon dioxide. Used in a mixture with kieselguhr for beer processing - dosage 40 g / hl. To process beer, we use preparations based on activated carbon. Ercarbon GE removes substances that give an unpleasant odor and taste and eliminates sensory flaws in beer.

Ercarbon BI contributes to targeted color reduction with a decrease in tannic and semiphenol substances. We add preparations during kieselguhr filtration at the rate of 10-50 g / hl of beer (current dosage).

To increase colloidal and taste stability in a collection of filtered beer, a dietary supplement of Potassium disulfite is dosed at a rate of 2-4 g / hl of beer.

In terms of organoleptic characteristics, beer should meet the requirements and standards specified in table 1.

The name of indicators Table 1
Characteristic and norm Transparency Transparent liquid without sediment (for non-clarified beer, opalescence is allowed) Taste and Aroma Pure taste and aroma of a fermented malt drink with hop flavor and aroma in combination with pleasant hop bitterness (for un clarified beer, a fresh yeast tone in taste and aroma is additionally allowed)

According to physico-chemical parameters and the time of maturation, beer should comply with the standards indicated in table 2.

table 2 The name of indicators "Ipatovsky original" one. The extract of the initial wort,% 14.0 ± 0.2 2. Volume fraction of alcohol,% not less 4.8 3. Acidity, units 2.4-3.6 four. Color, units 0.4-1.5 5. Mass fraction of carbon dioxide,% not less 0.33 6. Foaming:
foam height, mm not less
foam resistance, min thirty
2 7. Carbohydrates, g per 100 g of beer, no more 5,4 8. Energy value, kcal per 100 g of beer 54

Notes:

1. 1 unit (acidic unit): a unit of beer acidity equivalent to 1 cm ³ of sodium hydroxide solution at a concentration of 1 mol / dm ³ per 100 cm ^{3 of} beer.

2. 1 c.ed. (color unit): a color unit of beer corresponding to the color of a solution of 100 cm ^{3 of} water and 1 cm ³ of iodine solution with a concentration of 0.1 mol / dm ³ .

3. The mass fraction of carbon dioxide is determined only in beer bottled in cans.

4. The indicators "Energy value" and "Carbohydrates" are informational.

5. The durability of unpasteurized beer with an increased shelf life of at least 15 days.

Claims (3)

1. A method for the production of light beer, providing for the production of wort, for which during mashing with the two-boiled method they take light malt, barley brewing light, rice, sugar and water, filter the wort, boil it with a three-stage introduction of hop products, cool, ferment the hopped wort with bottom fermentation yeast, fermentation and ripening of young beer, clarification, carbonation and bottling, characterized in that for the preparation of wort they take 89% of malting barley malt, 10% rice cereal and 1% sugar, mashing ut at the initial mashing temperature of the first part of 40-44 ° C and the initial temperature after combining the decoction with the main mash of 50-54 ° C, the introduction of hop products is carried out based on the calculation of bitter substances 1.33-1.7 g / dal of hot wort: the first portion - 70% is added after 10 minutes from the start of boiling the wort, the second - 20% - 30 minutes before the end of boiling and the third portion - 10% - 5 minutes before the end of boiling, with a duration of boiling of 1.5-2 hours, while water for mash is processed in stages: in the first stage using a 60 nm stocking filter, then cleaning is carried out through nt at 20, 10 and 5 nm, respectively. 2. The method according to claim 1, characterized in that during the mashing process, enzymes are used: thermostable α-amylase, thermostable β-gluconase and neutral proteinase. 3. The method according to any one of claims 1 and 2, characterized in that after the boiling of the wort with hops is completed, the polyphenol and protein substances are adsorbed in the wort using a silicic acid hydrosol.