RU2706540C1 - Method for production of unfermented rye malt - Google Patents

Abstract

FIELD: brewing industry.

SUBSTANCE: invention relates to the brewing industry, in particular to a method for production of unfermented rye malt. Said method involves washing the grains using potassium permanganate for grain disinfection in amount of 0.04–0.05 kg/t, rye grain soaking in the presence of Energen plant growth stimulant in concentration of 0.4–0.6 g/dm³ water, sprouting and drying.

EFFECT: method allows to produce malt with high enzymatic activity and nutritive value.

1 cl, 1 tbl, 1 ex

Description

The invention relates to the beer and soft drinks industry and, in particular, to malt production technology.

The method involves the preliminary preparation of grain, its disinfection using potassium permanganate in order to reduce the contamination of various microflora, soaking the grain with the introduction of plant growth stimulator "Energene", germinating rye and drying.

A known method for the production of malt RU 2662947, decl. 03/17/2017, publ. 07/31/2018.

The invention relates to the production of malt. At the stage of soaking barley grain, Mizorin is added to the key water containing a pure culture of associative nitrogen-fixing rhizobacteria Arthrobacter mysorens strain 7 at a concentration of 0.10-0.20% by weight of water. At the germination stage, the specified bacterial preparation in the form of a working solution is applied to barley grains by periodic spraying. The invention allows to reduce the duration of malting, to reduce the microbial contamination of malt due to the inhibitory properties of associative nitrogen-fixing rhizobacteria Arthrobacter mysorens strain 7 and to reduce the loss of nitrogenous substances.

This method mainly addresses the problem of grain disinfection. However, the authors do not focus on the qualitative and technological indicators of the resulting malt. At the same time, our method allows us to improve the quality indicators of rye unfermented malt and, first of all, to increase its enzymatic activity.

A known method of producing rye malt (RU 2605303 declared. 20.01.2016, publ. 20.12.2016), adopted by us for the prototype. The method involves washing the grain with tap water for 4-8 minutes, soaking with anolyte with a pH of 3.0-6.0 and a redox potential of 970-1110 mV, an oxygen concentration of 8.3-12.0 mg / l and chlorine of 0.006- 0.01 mg / l for 3.5-4.5 hours at a grain to anolyte ratio of 1: 2, repeated washing of the grain with tap water for 3-8 minutes, germination of the grain by air-irrigation method for 72-96 hours at periodic tedding, drying of germinated grain. The method provides a simplification of the technological process of malting, reducing its duration and obtaining malt with the recommended biochemical and microbiological quality indicators.

The disadvantage of this method is that it is mainly focused on simplifying the technological stages of production and achieving the set (required) values of individual biochemical and microbiological parameters of the finished product. At the same time, our method allows primarily to increase the enzymatic activity of rye malt and its nutritional value due to the presence in it of interchangeable and irreplaceable amino acids. In addition, the resulting malt is promising for use in the production of a variety of functional drinks, for example, kvass or other polysalt malt fermentation drinks.

The objective of the invention is the development of a method for producing malt with increased enzymatic activity and improved nutritional value.

The problem is solved as a result of the application of Energena, an active plant growth stimulator, in the technology of malt production. This preparation is obtained from brown coal, containing natural salts of humic and silicic acids, sulfur and other macronutrients. By its composition and source of production, Energene is classified as an environmentally friendly natural plant growth stimulator. When using it for growing plants, a positive effect of the drug on the treated plants was noted, which is reflected in the rapid germination of seeds, improved yield, reduced ripening, increased resistance to adverse external factors, etc. It is recommended that seed treatment with this preparation be carried out at the stage of seed soaking, this ensures almost 100% germination and stimulates the further development and growth of the plant. The studies confirm the assumption that the intensification of malt production is possible through the use of the inorganic stimulator Energen in technology, which accelerates the development and biochemical transformation of grain, increases the enzymatic activity of grain by 9-25% for certain enzymatic activity indicators, and increases the nutritional value of malt due to the accumulation of amino acids, including essential ones (approximately 50% relative to the control variant).

Increased enzymatic activity is necessary for the normal course of the mashing stage during the preparation of grain wort (in the production of beverages), especially the accumulation of cytolytic enzymes that contribute to the decrease in the viscosity of the wort due to the hydrolysis of non-starch polysaccharides contained in large quantities of rye grain and preventing hydrolysis malt during mashing and, as a consequence, the transfer of rye extractives to wort.

The technology of rye unfermented malt includes the sequential conduct of the following stages of malting:

- mechanical cleaning of grain, washing rye for 4 hours using potassium permanganate as a disinfectant, which is added to the last portion of water in an amount of 0.04-0.05 kg / t of grain, the duration of grain processing is at least 2 hours; water temperature 14-16 ° C. The use of potassium permanganate is based on the high oxidizing ability of permanganate ion and the removal of atomic oxygen, which has a pronounced oxidizing effect;

- soaking rye is carried out by air-irrigation method with alternating air and water pauses, the duration of which is respectively 6 and 4 hours; the water temperature is 14-16 ° C, the ambient temperature is 16-18 ° C; inorganic preparation “Energene” is introduced into the last lock water in a diluted state based on the concentration of 0.4-0.6 g / dm ^{3 of} water, and the grain is kept under a layer of water for 6 hours at a set temperature; the total duration of the soaking process is 24-28 hours (until the humidity reaches 45-46%);

- rye germination is carried out according to the "box" type, the temperature in the grain layer increases from 15 to 18 ° C; periodically (2 times a day) grain tedding is carried out, if necessary 1-2 times a day, water irrigation is carried out with a temperature of 14-16 ° C, germination of unfermented rye malt lasts for 3 days;

- drying of unfermented rye malt is carried out using dryers of various types in a gentle mode in 2 stages (in order to maximize the preservation of enzyme activity accumulated during germination): stage 1 - maximum temperature 40-45 ° C, duration 10-12 hours, stage 2 - maximum temperature 60-62 ° C, duration 12 hours; the moisture content of rye unfermented malt by the end of the stage is 6.0-6.5%; the total drying time is 22-24 hours;

- removal of sprouts.

An example implementation of the method.

The method is implemented as follows: a portion of rye is washed with tap water for 4 hours, after washing, potassium permanganate is added to the last portion of water at the rate of 0.05 kg / t of grain. Duration of grain processing for at least 2 hours at a water temperature of 14-16 ° C. Soaking rye is carried out by air-irrigation method. The grain is poured with water at a temperature of 14-16 ° C and maintained for 4 hours, while blowing the water-grain mass with air through a bubbler for 6 hours, then the water is drained and an air pause is made for 6 hours at an ambient temperature of 16-18 ° FROM. Then the grain is again poured with water and maintained under the same conditions as before (6 hours), again drained for an air break (4 hours). At the end of the soaking process, the inorganic preparation Energen is introduced into the last key water in a diluted state based on the concentration of 0.5 g / dm ^{3 of} water, and the grain is kept under a layer of water for 6 hours at a set temperature; the total duration of the soaking process is 24-28 hours (until the humidity reaches 45-46%).

Germination of rye is carried out according to the "box" type at an ambient temperature of 16-18 ° C, while the temperature in the grain layer increases from 15 to 18 ° C. Tedding of grain is carried out periodically in order to avoid caking of the grain mass, the formation of lumps and overheating of the grain. In 1 day - after 12 and 24 hours they perform tedding of grain, after 20-22 hours, irrigate it with water at a temperature of 14-16 ° C. After 36 hours from the start of germination of the grain, it is trickled, and after 48-50 hours - water irrigation, and after 60 hours - tedding and water irrigation.

Drying of rye malt is carried out using a two-tier horizontal dryer with tipping lattices. Hot air is used as a drying agent. Freshly sprouted malt is loaded onto the upper grate - the maximum temperature is 40-45 ° C for a duration of 10-12 hours, then malt is lowered onto the lower grate - the maximum temperature is 60-62 ° C with a duration of 12 hours. The total drying time is 22-24 hours.

The next step is the removal of sprouts.

At the final stage, unfermented rye malt is sent to the granary for storage. The mass fraction of moisture in the prototype is 7.9%, in the control - 8.0%.

In the technology for the production of the control sample, the Energen stimulator is not used.

Obtained by this technology rye non-fermented malt has the following indicators (table.).

As follows from the data obtained, the introduction of Energen significantly increases the enzymatic activity in malt and the content of essential and non-essential amino acids.

An analysis of patent sources and scientific and technical information did not reveal a method for producing rye unfermented malt using the plant growth stimulator Energen, which indicates the inventive step of the technology presented.

The implementation of the method is possible in existing malt houses using available reagents and materials, which indicates the industrial applicability of the method of producing malt.

Claims (1)

A method for the production of rye unfermented malt, which includes washing the grain, soaking the rye grain in the presence of a plant growth stimulator, germinating and drying, characterized in that "Energen" is used as a growth stimulator in a concentration of 0.4-0.6 g / dm ^{3 of} water and at the stage of washing rye, potassium permanganate is used to disinfect the grain in an amount of 0.04-0.05 kg / t.