RU2606260C1 - Method of light beer production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to beer production method. Method envisages light malt mashing with unmalted grain, previously processed by extrusion, produced wort filtering, boiling with granulated hop; wherein before mashing unmalted raw material is subjected to extrusion treatment in press-extruder at pressure of up to 60 atmospheres and temperature of up to 150–200 °C using corn and siberian millet extrudates by 5–10 % of each component of raw material total amount.

EFFECT: method provides more effective starch hydrolysis and reduced duration of afterfermentation.

1 cl, 3 tbl, 2 ex

Description

Method for the production of light beer

The invention relates to the food industry, in particular to a method for the production of beer.

A known method for the production of beer using unmalted extruded raw materials, which includes mashing light malt with unmalted raw materials pre-processed by extrusion, filtering the resulting wort, boiling it with hop products, fermentation, maturation, ripening, clarification and bottling (RF No. 2212436 of 09/20/2003 IPC: С12С 5/00, С12С 7/00, С12С 7/047).

In this method, the use of flour as unmalted raw materials worsens the conditions for subsequent filtering. When processing an extruded product, in addition to the extruder, it is necessary to have equipment for drying the raw materials and grinding them, and the energy costs for these technological operations significantly increase the cost of the beer produced.

A known method for the production of beer, which involves mashing light malt with unmalted barley, previously processed in a bar-hydrothermal mode, filtering the resulting wort, boiling it with hop products, fermentation, fermentation, clarification and bottling. Barohydrothermal treatment of unmalted barley is carried out at a temperature of not more than 200 ° C under a vapor pressure of not lower than 0.5 MPa for no more than 60 seconds until the moisture content of barley is 12.3-15% while maintaining the grain shape integrity (RF No. 2270852, published 02/27/2006. IPC: С12С 12/00, С12С 1/00).

This method is very complex, time-consuming and requires special expensive equipment. In addition, the requirement to control a number of parameters at the inlet of the process (temperature, steam pressure, processing time) and at the outlet (product humidity) complicates the process, since it is necessary to ensure a given initial moisture content of the processed barley.

The closest technical solution is a method that involves mashing light malt with unmalted grain, pre-processed by extrusion, filtering the resulting wort, boiling it with hop products, fermentation, maturation, maturation, clarification and bottling. Extrusion processing of unmalted barley is carried out at a temperature of 120 ... 130 ° C and with a moisture content of 12 ... 18% in it (RF №2412986, published on 02.27.2011. IPC: С12С 12/00).

However, in the prototype method, unmalted barley is cut into particles, regulating humidity by vacuum under reduced pressure, which complicates the method to achieve a technical solution. In addition, with this method, insufficient hydrolysis of native starch occurs, fermentation has a long process.

The technical result is a simplification of the method, increasing the efficiency of starch hydrolysis, reducing the maturation time.

The technical solution consists in the fact that before mashing, the unmalted raw materials are extruded in a press extruder at pressures up to 60 atmospheres and temperatures up to 150-200 ° C, using corn and chumis extrudates, 5-10% of each component of the total amount of raw materials, boiling wort with granular hops.

The method is as follows.

Corn and chumis grains are separately fed for processing to a press extruder. In the screw working bodies of the extruder, the grain is subjected to short-term, but very intense mechanical and barothermal effects. Grain is processed in a press extruder at a pressure of up to 60 atmospheres and a temperature of up to 150-200 ° C. Such parameters are justified for higher hydrolysis of starch.

In contrast to the prototype, an expanded, porous product is obtained in the form of a bundle with a diameter of 5-20 mm, with a bulk density of 100-120 g / dm ³ and a moisture content of 7-8% due to the use of corn and chumis grains. The addition of chumiza is justified by a rather high starch content (up to 62-65%).

The wort is prepared in a single-welded way. Malt is crushed to a flour content of 29%.

In a ratio of 1: 4-4.5, raw materials (malt + extrudates of corn and chumiza) are mixed with water heated to 45 ° C, mashing is carried out. From 63 to 73 ° C - pause until complete saccharification. Then raise the temperature to 78 ° C. Next, the mash is fed to the filter.

The content of extractives in the main wort reaches 11.0%. Further, according to the production flow chart, the wort is boiled with granulated hops, the wort is separated from the hop pellet, the wort is cooled, the wort is fermented, the brewing, brewing, brewing, clarification and bottling of the wort are carried out.

As a result of the studies, Perle hops were taken (α-acids - 8.5%, W - 10.1%, granular, dark green), for the fermentation of wort sugars, 4/70 race bottom yeast was used.

Examples of specific applications of the method.

Example 1. Mashing was carried out in a single-welded manner. To make the mash, malt was taken and 5% of the extruded raw materials (corn and chumiza) (i.e. 90% malt + 5% corn extrudate and 5% chumiza extrudate, or 900 g malt + 50 g corn extrudate + 50 g chumiza extrudate) , the mixture was poured with water heated to 45 ° C in a ratio of 1: 4-4.5. Further, according to the production flow chart, the resulting wort was filtered, boiled with granulated hops, fermented, fermented, ripened, clarified and bottled.

Example 2. Like the first, only in the experiment they took 10% of the extruded raw materials - corn and chumiza, respectively (ie 80% malt + 10% extrudate of corn and 10% extrudate of chumiza).

The results of the experiments are summarized in tables 1-3.

Physico-chemical characteristics of the raw materials used as a result of extrusion processing change. Due to the increased temperature created on the extruder, starch is dextrinized, thereby reducing the mass fraction of starch, which contributes to an increase in water-soluble carbohydrates. The protein content is reduced in the extruded raw materials, which is appropriate for the raw materials used in the production of beer. The mass concentration of amine nitrogen in the extrudates increases, which allows to achieve a more intensive fermentation of beer wort. Extractivity of extruded raw materials also increases due to the transition of most of the solids to a soluble state (table. 1).

Wort prepared only from malt, water, hops and yeast was used as a control. Due to the effective hydrolysis of starch, saccharification in a wort prepared using 5% (according to Example 1) and 10% (according to Example 2) concentration of extrudates proceeded faster, within 16 minutes, in comparison with the control wort - the duration of saccharification reached 20 minutes.

According to table 2, the mass fraction of solids in the control wort was 11.0%, in the first experimental wort - 11.2%, in the second experimental wort - 11.5%. The color of the wort is marked - 0.68 and 0.72 ml of 0.1 N. I _2/100 ml in the control and experimental first wort, respectively. In the second experimental wort, the color was 0.88 ml 0.1 N. I _2/100 ml, an increase of 0.2 ml in comparison to control wort. The acidity of the first prototype hopped wort - (1.72 ml 0.1 N. NaOH / 100 ml) differs by 0.2 ml 0.1 N. NaOH / 100 ml, in comparison with the control wort (1.52 ml 0.1 N. NaOH / 100 ml). The acidity of the second experimental wort is equal to 1.82 ml of 0.1 N. NaOH / 100 ml, an increase of 0.3 ml, compared with the acidity of the control wort. The average sugar content (glucose + maltose) was noted in the first experimental wort sample to 5.42 g / 100 g, the minimum in the control wort was 5.26 g / 100 g, and in the second experimental wort it was 5.68 g / 100 g. More the content of polyphenols (tannins) was in the first experimental wort up to 18.0 mg / 100 g and in the second experimental wort up to 18.5 mg / 100 g, in comparison with the control wort - 15.5 mg / 100 g. The final degree of fermentation in the control sample of hopped wort - 76.2%, in the first experimental wort - 78.4%, in the second experimental wort - 79.4%.

According to the data obtained, it can be stated that the highest sugar content is accumulated when using extrudates of maize and chumiza as unmalted raw materials in amounts of 5% by weight and 10%, respectively, that is, in wort prototypes. Thus, the indicator of the final degree of fermentation increases.

Wort fermentation of the control and experimental samples was carried out for 21 days at a temperature of 0-2 ° C. At the same time, on the 14th day in the test wort, the highest content of the volume fraction of alcohol, the actual extract was noted, visually the beer was noted to be transparent, without extraneous suspensions, the fermentation was considered complete. Next, beer was served for filtration.

As the data in table 3 show, the actual extract, determined using a pycnometer, was noted in the control sample of beer - 4.3%, in the first experimental sample of beer - 4.5%, in the second experimental sample of beer - 4.8%. The volume fraction of alcohol ranges from 3.6 to 4.5%, in the control and experimental samples, respectively. The maximum actual degree of fermentation was noted in the first and second experimental samples of beer 55.5-56.5%, the minimum was noted in the control sample 53.5%.

The color of the control sample wort decreased from 0.68 ml of 0.1 N. I _2/100 ml fermentation step to 0.58 ml of 0.1N. I _2/100 ml fermentation step. In the first prototype of the wort, the color decreased at the fermentation stage from 0.72 ml of 0.1 N. I _2/100 ml to 0.62 ml of 0.1N. I _2/100 ml fermentation step. In the second prototype beer, the color also decreased to 0.78 ml of 0.1 N. I _2/100 ml. The oscillation limit of the reducing substances of the wort, determined on the polarimeter, amounted to 0.85-0.93% in the control and experimental samples of beer.

The content of beer polyphenols decreased during fermentation to 13.2, 15.0 and 15.2 mg / 100 g, in the control and experimental samples of wort, respectively. Carbon dioxide saturation was noted at 0.46 and 0.47%. The height of the foam in the control sample of beer was equal to 3.5 cm, in the experimental samples of beer - 4.0 cm.The time recorded when the foam was in the beer was 3.5 minutes in the control sample and 4.0 minutes in the experimental samples ( table 3).

Thus, it can be stated that due to the increased efficiency of starch hydrolysis of the extruded raw materials used, saccharification in wort (according to examples 1 and 2) takes place in a minimum time, the final degree of fermentation increases, the maximum volume fraction of alcohol accumulates, the maturation time is reduced, compared with reference beer.

Organoleptic evaluation of beer samples was carried out by tasting.

The control and experimental samples of beer are marked transparent, with brilliance, without suspensions (3 points each). The first prototype beer and the control are marked in amber color, corresponds to the light beer type, the second beer sample has an amber-brown color, which also corresponds to the light beer type, are at the minimum level for this type of beer (3 points each), with a fresh, pronounced aroma corresponding to this type of beer (4 points each). The taste of the studied beer samples is harmonious, corresponding to this type of beer (5 points each) with pure hop, soft bitterness (5 points each). The foam and carbon dioxide saturation in the control beer sample is plentiful, compact, stable 3.5 cm high, 3.5 min resistance with heavy and slow evolution of gas bubbles. Foam and carbon dioxide saturation in pilot samples of beer is also plentiful, compact, stable 4.0 cm high, 4.0 min resistance with heavy and slow evolution of gas bubbles (5 points each).

The total score was 25 points, which corresponds to a beer of excellent quality.

Thus, beer brewed with unmalted extruded raw materials, taken in an amount of 5% by weight, as the main additive to traditional raw materials, differed in organoleptic characteristics in terms of foam height and resistance, which was greater than in the control sample. The remaining indicators correspond to the light type of beer. The 5% concentration of extruded chumiza did not affect the color or taste of the beer. Beer brewed with unmalted extruded raw materials in an amount of 10% by weight differed only in color, was darker than the control and first prototype beer, this is explained by a 10% introduced concentration of extruded chumis. At the same time, it corresponds to a light beer type, is at the minimum level set for this type of beer.

In conclusion, it should be noted that the method of producing light beer is simplified due to the increased efficiency of starch hydrolysis of the extruded raw materials used, taken in an amount of 5-10% of the total amount of raw materials, the maturation time is reduced to 14 days.

Claims (1)

A method for the production of beer, including mashing light malt with unmalted grain, pre-processed by extrusion, filtering the resulting wort, boiling it with hop products, fermentation, maturation, ripening, clarification and bottling, characterized in that before mashing the unmalted raw materials are extruded in a press extruder at a pressure of up to 60 atmospheres and a temperature of up to 150-200 ° C, using corn and chumiza extrudates, 5-10% of each component of the total amount of raw materials, and boiling the wort drive with granular hops.