RU2557308C2 - Low-caloric beer beverage production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages malt and malt-free material purification, weighing and crushing, beer wort production by the infusion method by way of mash preparation and filtration, wort boiling with hop, wort separation from hop grains, wort cooling and aeration as well as yeast preparation, beer wort fermentation, beer beverage additional fermentation, filtration and ready beer beverage dispensing; the specificity of the method is as follows: for preparation of wort with weight fraction of dry substances in the initial wort equal to 7.7-8.3% mashing is performed with usage of crushed brewers pale barley malt in an amount of 90% of the grist weight and malt-free material represented by uncrushed steamed polished oat groats in an amount of 10% of the grist weight; at the stage of additional fermentation one introduces echinacea extract into beer beverage in an amount of 1% of the beer beverage volume; additional fermentation is performed till dry substances content in beer beverage is equal to 1.5-2.0% upon completion of additional fermentation.

EFFECT: production of low-caloric beer beverage with tonic properties and high organoleptic properties including soft taste and aroma, with increased content of biologically active substances.

1 ex

Description

The invention relates to the food industry, in particular to methods for the production of beer drinks.

A known method of production of beer "Maiskoe" using unmalted oats and as a flavoring agent instead of part of the hops - wormwood herb (TI 10-04.00966671-360-93, TU 10-04.00966671-393-93).

The closest technical solution, selected as a prototype, is a method for the production of light beer "on BERlin" (RU 2441064, publ. 27.01.2012). This method involves the use of oats in the form of cereals as unmalted raw materials at the recommended task rate of 5% of the grain product rash. The known method provides an original taste, but is not low-calorie.

The technical result of the present invention is to obtain a low-calorie beer drink with a mild flavor, a high content of immunomodulating substances and lower cost, without compromising its organoleptic properties.

This result is achieved with the combined use of oatmeal as unmalted raw materials in an amount of 10% of the rash of grain products, as well as purple coneflower extract (1% of the volume of a beer drink).

A method for producing a beer beverage is proposed, which involves cleaning malt and unmalted material, weighing, crushing malt and unmalted material, obtaining beer wort by the infusion method, by preparing and filtering mash, boiling the wort with hops, separating the wort from the hop pellet, cooling and aerating the wort, and also the preparation of yeast, fermentation of beer wort, fermentation of a beer drink, filtering and bottling the finished beer drink, while according to the invention for the preparation of wort with ma Owing to the solids fraction in the initial wort, 7.7–8.3% mashing is carried out using crushed malt of light barley brewing in the amount of 90% of the mass of the mound and as unmalted material of the oatmeal of milled milled steamed in the amount of 10% of the mass of the mound as unmalted material, while at the stage of maturation, an echinacea extract is added to the beer drink at the rate of 1% of the volume of the beer drink.

The main reason for using unmalted materials in brewing is the desire to increase the yield of the extract with the same mound of expensive malt, as well as the desire to give certain types of beer an original taste. Thus, the use of unmalted raw materials is economically viable and technologically feasible.

Unmalted materials should have high extractivity, be easily processed, and also not contain or contain a minimum amount of substances that, passing into wort and beer, have a negative effect on the quality of the product.

The most common in industry is the use of such grain products as rice, barley, wheat, corn, sorghum. This raw material is low extractive. When barley is used, substances are transferred to the wort from its shells, which in the future can give the beer a sharp taste. Wheat and rye are rarely used because of the high proportion of gluten, which complicates the filtering process in the future. Corn contains up to 4-6% fat, which promotes rancidity and adversely affects the taste of beer. In addition, corn and rice are characterized by a lack of amino acids (soluble nitrogenous nutrients), which subsequently affects the fermentation process. Beer and beer drinks made using the listed unmalted materials have a malt flavor combined with hop bitterness and low natural foaming.

In the present invention, unmalted steamed ground oatmeal is used as unmalted raw materials (hereinafter referred to as oatmeal). It is obtained from oats, which are steamed before collapse. The starch content in oatmeal is 54.7-56%, in contrast to food grains of oats, 21-51.5%, that is, oatmeal is a more extractive raw material, therefore, due to its use, the yield of the product will increase, and since oat starch has a gelatinization temperature 55-60 ° C, its processing does not require additional boiling and the use of boiling methods of mashing (Meledina T.V. Raw materials and auxiliary materials in brewing. - St. Petersburg: Profession, 2003. - 304 p.). Oat has a rich composition and powerful healing properties: strengthens the immune system, tones up, delays aging, promotes self-cleaning of the body and blood formation, prevents blood clots, lowers blood sugar, strengthens the nervous system, improves sleep, normalizes metabolism, enhances the motility of the stomach and intestines, promotes grinding stones in the body.

Dry oat grain contains approximately 13.5% moisture, 9.5% protein, 55% carbohydrates, 10.7% fiber, 4.7% lipid, 3.2% ash, and a number of vitamins (Pavlov S.A., 2004) . Thanks to good absorption in the body, it also matters in dietary nutrition.

The preparations of Echinacea purpurea (Echinacea purpurea L.) have immunomodulating properties, as well as anti-inflammatory, antimicrobial, antiviral effects (http://sportswiki.ru/).

Echinacea purpurea herb contains polysaccharides (heteroxylans, arabinoramnogalactans), essential oils (0.15-0.50%), flavonoids, hydroxycinnamic (chicorye, ferulic, coumaric, caffeic) acids, tannins, saponins, polyamines, echinacin (amide polyunsaturated acid), echinolone (unsaturated ketoalcohol), echinacoside (glycoside containing caffeic acid and pyrocatechol), organic acids, resins, phytosterols; rhizomes and roots - inulin (up to 6%), glucose (7%), essential and fatty oils, phenolcarboxylic acids, betaine, resins. All parts of the plant contain enzymes, macro- (potassium, calcium) and microelements (selenium, cobalt, silver, molybdenum, zinc, manganese, etc.) (http://ru.wikipedia.org/wiki/).

The preparation of a beer drink is as follows.

Light barley malt and oat groats go through the stage of cleaning, weighing, crushing. Crushed malt brewing barley light (90% by weight of the mound) and oatmeal (10% of the mass of mash) are rubbed with water in the ratio of grain: water (1: 4) at a temperature of 37 ° C with constant stirring. Enzyme preparations are allowed, the use of which ensures the quality and safety of the product. Then the mash is heated to a temperature of (45 ± 1) ° C for 20 minutes (β-glucanase pause). Then the mash is heated to a temperature of (53 ± 1) ° C and incubated for 25 minutes (protein pause). If necessary, adjust the pH of the mash to a value of 5.3-5.4 by adding lactic acid.

Then the resulting mash is heated to a temperature of 63 ° C and maltose pause is maintained at this temperature for 25-30 minutes. After the end of the maltose pause, they continue to heat the wort to 72 ° C and incubate for 20-40 minutes until completely saccharified (by iodine test). Then it is heated to 80 ° C and pumped to the filter. The filtered wort is collected in a wort boiler and adjusted to a solids content of 7.1-7.7%.

Boiling the wort with hops is continued for 1.5-2 hours. In the production of this type of beer drink using granulated hops of two varieties (bitter, bitter-aromatic). Hops in the must are set in two steps. The end of boiling the wort is determined by the mass fraction of solids in it (wort extract should be 7.7-8.3%). Then the wort is separated from the hop pellet, cooled and aerated with sterile air.

Chilled and oxygenated wort goes to fermentation in the classical way in fermentation tanks or accelerated in the CCT. In the stream of aerated wort, the seed yeast of the race Rh is set at the rate of 20-30 million / cm ^{3 of} wort prepared according to the method adopted at the brewery. The fermentation temperature is maintained at 11.0-13.0 ° C. Wort is fermented to the content in a young beer drink of the mass fraction of solids of 2.2-2.8%. Then the fermentation of the young beer drink is carried out, for which it is cooled to 0.0-2.0 ° C. At this temperature, fermentation is carried out for 10-14 days. To give high organoleptic properties and an increased content of biologically active substances, an extract of echinacea is added to the young beer drink in the calculation of 1% of the volume of the beer drink. Fermentation is carried out to a solids content in the beer drink of 1.5-2.0%, i.e. beer drink is deeply fermented, and therefore low-calorie. Then, the resulting beer drink is served for filtration. The filtered beer drink enters forfas, then served on bottling. The whole technological process is carried out in strict compliance with the requirements of special technological instructions with phased laboratory control (determination of organoleptic, physico-chemical and microbiological parameters).

The resulting product is a low-calorie beer drink with high organoleptic characteristics, with a high content of biologically active substances and tonic properties, while maintaining a mild taste and aroma.

This method allows you to expand the range of beer drinks using unmalted and plant materials.

The essence of the method is illustrated by the following example of its implementation.

Example

Light barley malt and oat groats go through the stage of cleaning, weighing, crushing.

The preparation of the wort is carried out by infusion. Crushed malt light brewing barley light (90% by weight of the mound) and oatmeal (10% by weight of the mound) are mixed with water in the ratio of grain: water (1: 4) at a temperature of 37 ° C with constant stirring. At the same time, the enzyme preparation Attenusim Flex is added to the mash at the rate of 5 kg per 1 ton of used grain products. Then the mash is heated to a temperature of (45 ± 1) ° C and incubated for 20 minutes. Then the mash is heated to a temperature of (53 ± 1) ° C for 25 minutes. The mash pH is adjusted to a value of 5.3-5.4 by adding lactic acid.

Then the resulting mash is heated to a temperature of 63 ° C and maltose pause is maintained at this temperature for 25-30 minutes. After the end of the maltose pause, they continue to heat the wort to 72 ° C and incubate for 20-30 minutes until completely saccharified (by iodine test). Then it is heated to 80 ° C and pumped to the filter. The filtered wort is collected in a wort boiler and adjusted to a solids content of 7.1-7.7%. In the production of this beer drink variety, two types of granulated hop (bitter, bitter-aromatic) are used, which are added in two doses: 70% of the estimated dose of bitter hop 10 minutes after the start of boiling, 30% of the calculated dose of bitter-aromatic hop 35 minutes after start boiling. The total boiling time of the wort is 2 hours. At the end of the boil, the mass fraction of solids in the wort is 7.7-8.3%. Then the wort is separated from the hop pellet on the whirlpool, cooled and aerated with sterile air in an amount of 8-10 mg O ₂ / l of wort.

Chilled and oxygenated wort enters the fermentation tanks for fermentation.

In the washed and prepared vat, the seed yeast of the Rh race at the rate of 20 million cm-1 of wort is set into the wort flow, before this they are prepared and fermented: seed yeast with cold wort is mixed at the rate of 2 to 6 l of wort per 1 dm ³ yeast, wort mix with yeast with a stirrer or purge with sterile air, leave for 1-3 hours to ferment at a temperature of chilled wort, then introduce them into the wort.

The main fermentation is carried out at a temperature of 11-13 ° C until the mass fraction of the extract reaches 2.2-2.8%, then the young beer drink is cooled to 0-2 ° C and lowered into the fermentation tanks.

When transferring the fermentation tanks to the current of the injected young beer drink, an extract of purple coneflower 1 dm per 10 decaliters of beer beer is introduced.

After the beginning of active fermentation and complete displacement of air, the tanks are grooved at a pressure of 0.8-1.0 bar.

The duration of fermentation is 10-14 days, at a temperature of 0-2 ° C. Fermentation is carried out to a solids content in the beer drink of 1.5-2.0%, i.e. beer drink is deeply fermented, and therefore low-calorie.

At the end of the fermentation, the beer drink is cooled to 0 ° C and filtered on a kieselguhr filter. To increase the durability of a beer drink, it is advisable, after the kieselguhr filter, to filter it again through a filter with a supporting cardboard.

The filtered beer drink enters forfas, then served on bottling.

The whole technological process is carried out in strict compliance with the requirements of technological instructions with phased laboratory control (determination of organoleptic, physico-chemical and microbiological parameters).

The resulting beer drink has high organoleptic characteristics, a high content of biologically active substances and tonic properties, while maintaining a mild taste and aroma, and is low-calorie.

Claims (1)

A method for the production of a beer beverage, which involves cleaning malt and unmalted material, weighing, crushing malt and unmalted material, obtaining beer wort by the infusion method by preparing and filtering mash, boiling the wort with hops, separating the wort from the hop pellet, cooling and aerating the wort, and preparing yeast, fermentation of beer wort, fermentation of a beer drink, filtering and bottling the finished beer drink, characterized in that for the preparation of wort with a mass fraction of dry matter in the initial wort, 7.7-8.3% mashing is carried out using crushed malt of brewing light barley in the amount of 90% of the mass of the mound and as unmalted material of the oatmeal of the milled steamed polished in the amount of 10% of the mass of the mound, while the stage of fermentation, the extract of echinacea is added to the beer beverage at the rate of 1% of the volume of the beer beverage, and the fermentation is carried out until the solids content in the beer beverage is 1.5-2.0% at the end of the fermentation.