RU2324729C2 - Process of production of dark beer "general yermolov" - Google Patents

Abstract

FIELD: chemistry, organic, brewing.

SUBSTANCE: invention relates to brewing. Process of dark beer production, food produce, brewing involves rubbing of malt with water, filtering of the obtained mash, wort boiling with hop products, cooling, fermentation and afterfermentation. To prepare the wort, 80-82 % of the brewing barley malt will be taken as well as 15% of caramel malt, 3% of rice groats and up to 2 % of sugar-colour that will be introduced 20 minutes prior to the end of boiling. Rubbing will be performed with two-boiling method with separate rubbing of light and dark malt. 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. Introduction of the hop products will be carried out as calculated for bitter substances 0.9-1.22 g/dL of the hot wort in three steps: 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. Fermentation will be conducted during 8-9 days with the normal value of yeast introduction 0.6-0.7 g/dL of the wort. 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 traditionally high organoleptic parameters and increased durability.

EFFECT: obtaining of beer with high organoleptic parameters and increased durability.

3 tbl, 1 ex

Description

The invention relates to the brewing industry and relates to methods for producing dark beer.

A known method for the production of dark beer "KNIGHT OF PRIMORYE", involving the preparation of a mash for wort using the single or double cooking method from 69-72% light brewing malt, caramel or dark malt extract 12-17% and unmalted materials 12-17%, filtering, boiling wort with hop products, the introduction of ginseng additives, fermentation, the introduction of additives aralia, ginseng and ascorbic acid, filtering and aging (see US Pat. RF 2172336, op. 20.08.2001). This method allows you to get beer with a high content of biologically active substances, so its organoleptic characteristics are somewhat different from classical and traditional.

The closest in essence and the achieved result to the proposed method relates to a method for producing dark beer according to the patent of the Russian Federation No. 2169758, 06/27/2001.

According to this method, 85-95% of light barley brewing malt, 1-3% of dark or caramel malt, 3-7% of corn grits are used to prepare the mash. The mash is prepared in a separate single-welded method with the parallel preparation of decoctions in separate boilers, mixing the decoction and the main mash. When boiling the wort with hops, 2-4% sugar is added. Fermentation and fermentation are carried out by the traditional method.

The complex and lengthy mash preparation process allows us to conclude that in order to obtain a larger yield of extractive substances of grain products, a more “tough” method is used, which really increases the yield of extractives, but at the same time as the output of substances providing further fermentation, an increased yield of “ballast ", undesirable substances that adversely affect the final organoleptic characteristics.

This method does not contribute to the creation of an assortment of beer that would create a line or line of drinks in it that have pronounced organoleptic indicators of the highest quality, so that they can distinguish these drinks from a number of existing ones. The objective of the proposed method is to create a high-grade beer with improved 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 increase the durability, as well as to obtain beer not only classic in terms of 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 distinguish it in a separate row according to its originality, making it easily recognizable by 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 beer brand "General Ermolov" has optimal and stable indicators of taste, aroma, saturation with carbon dioxide, 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 dark beer involves mashing malt with water, filtering the resulting mash, boiling the wort with hop products, cooling, fermenting and fermenting. To prepare the wort, they take 80-82% of malting barley malt, 15% caramel malt, 3% rice cereal and up to 2% colorant sugar, which is introduced 20 minutes before the end of boiling. Mashing is carried out by the two-stripping method with separate mashing of light and dark malt. Water for mash is treated in stages, and in the first stage using a 60 nm stocking filter, then cleaning is carried out through 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.

The introduction of hop products is carried out based on the bitter substances 0.9-1.22 g / dal of hot wort in three doses - the first portion - 70% is added 10 minutes after the start of boiling the wort, the second - 20% - 30 minutes before the end of boiling the wort and the third portion - 10% - 5 minutes before the end of boiling. Fermentation is carried out for 8-9 days at a rate of yeast administration of 0.6-0.7 l / hl of wort. 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 Godrozole silicic acid. This allows you to get beer with traditionally high organoleptic characteristics and increased durability.

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.

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, undoubtedly, on how each stage of beer production will be carried out.

Thus, it is important to find the optimal modes: both temporary and temperature, and, more importantly, 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 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 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.

GENERAL YERMOLOV light beer is brewed from light brewing malt, caramel malt with the addition of a small amount (3%) of rice cereal, which gives piquancy in this combination, and sugar color, 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 "General Ermolov" is a live beer that can be produced both filtered and unfiltered, pasteurized, provided.

The invention is illustrated by examples of implementation.

EXAMPLE 1

For the production of beer, raw materials are used in accordance with existing requirements.

The recipe.

Barley Malt 80-82% Caramel Malt fifteen% Rice groats 3% Sugar (color) 0-2%

Hop - the norm of bitter substances is 0.9-1.22 g / dal of hot wort.

Replacement of caramel malt with light is allowed provided that the wort is brought to the standard color with color.

The preparation of beer wort with a mass fraction of solids of 14%, its fermentation, fermentation, clarification and bottling is carried out in accordance with the Industry Technology Guidelines for the Production of Malt and Beer, subject to the following conditions.

Mashing is carried out in a double-boiling mode. Light and dark malt are wiped separately. Kohler make 20 minutes before the end of boiling. Hops are set in 3 doses:

the first portion - 70% contribute 10 minutes after the start of boiling wort;

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

the third 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:

Birzim Amil XT - thermostable α-amylase is set 1/2 part at t 42 ° C at the beginning of mashing and 1/2 part at t 52 ° C after combining the decoction with the main 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 ° C. The drug is active up to t 90 ° C.

Birzim P7 - neutral protenase for protein cleavage at the stage of mashing is set at t 42 ° C, dosage 150-250 ml / t. The drug is active up to t 90 ° C.

After the bale is finished, a Kigel "Kliar" is set in a thin stream into the wort kettle at the 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.

The rate of yeast application is 0.6-0.7 g / hl of wort. The duration of fermentation is 8-9 days. The content of the visible extract in young beer should be 5.2-5.5%.

If during the main fermentation the visible extract is less than 5.2%, then when transferring beer for fermentation, curls must be introduced (5-10% of the volume of young beer).

Fermentation is carried out for 20 days using the enzyme "Maturex" and 30 days without using the enzyme at a temperature not exceeding 4 ° C and a sheet pile pressure of 0.04-0.06 MPa.

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.

The clarification of beer is carried out by the method adopted at the enterprise. In case of insufficient saturation of beer with carbon dioxide, it should be additionally carbonized at a temperature of 0-2 ° C and then aged in porcelain before bottling for 3-8 hours.

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 food additive Potassium disulfite is dosed at the rate of 2-4 g / hl of beer.

Claims (3)

1. A method for the production of dark beer, involving mashing the malt with water, filtering the resulting mash, boiling the wort with hop products, cooling, fermenting and fermenting, characterized in that for the preparation of the wort take 80-82% malting barley malt, 15% caramel malt, 3% rice cereal and up to 2% sugar - color, which is introduced 20 minutes before the end of boiling, mashing is carried out by the two-stripping method with separate mashing of light and dark malt, the mash water is treated in stages, and in the first stage and - using a 60 nm stocking filter, then cleaning is carried out through elements at 20, 10 and 5 nm, respectively, the introduction of hop products is carried out based on the calculation of bitter substances 0.9-1.22 g / dal of hot wort in three doses - the first portion - 70% is added 10 minutes after the start of boiling the wort, the second - 20% - 30 minutes before the end of boiling the wort and the third portion - 10% - 5 minutes before the end of boiling, fermentation is carried out for 8-9 days at a rate of introduction of yeast 0 6-0.7 l / hl of wort. 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.