RU2769405C1 - Method for producing a beer drink with the addition of grape juice - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to methods for the production of special beers. The method includes water preparation, malt crushing, mash preparation, mash filtration, boiling of wort with hops, preparation, pressing and application of grape juice, clarification and cooling of hopped wort, fermentation and aging of beer wort, bottling. As components, light barley malt “Pils”, brewing wheat malt, brewing malt “Biscuit”, fresh or specially prepared grape juice, oat flakes, hops, yeast are used, oat flakes are added to the mash, grape juice is added 10 minutes before the end of boiling the wort with hops.

EFFECT: invention makes it possible to obtain a drink with improved organoleptic properties, combining equally the characteristic aroma and hop bitterness characteristic of a malt drink, as well as the aroma and taste inherent in wine.

1 cl, 3 tbl

Description

The invention relates to the field of production of alcoholic beverages, and specifically to methods for the production of special beers.

A method for the production of wheat beer with red wine flavor is known from the prior art (CN 111621375, publ. 09/04/2020). The invention discloses a production process and equipment for the fermentation of red wine flavored wheat beer. The process includes the following steps:

1. Raw materials are being prepared. Soft winter wheat with low protein content and high malt content is selected as the main raw material.

2. Malt is being prepared. The wheat selected in step 1 is soaked to make malt. The initial degree of malting should be maintained within 35-40%. After the germination of wheat, the degree of malting is increased to 45-48% by spraying with water. During the soaking process, the wheat is mixed for 12-13 hours, within 1-4 days after the start of germination, while controlling the temperature of the product at 13-17 ° C. Within five days, the temperature increases, but at the same time should not exceed a maximum of 20 ° C.

3. Malt is crushed. The barley and wheat malt prepared in step 2 is selected, weighed in 30-40 parts and ground by wet or wet milling.

4. Saccharification. The malt crushed in step 3 is mixed with 70-80 parts of softened water. In the process of saccharification, starch is converted into sugar.

5. Filtration. The clarified wort is filtered after saccharification in step 4. The filtration method can be the wort filter press or the filter tank method; for filter press filtration, plate and frame filter press or membrane filter press can be used. When using a filter tank, the water in the filter wash tank can be pre-etched and then filtered. The temperature of the flush tank should be 80±5°C.

6. Preparation of the wort. The wort filtered in step 5 is boiled. When boiling, 0.05-1 part of hops is added, after which 5-8 parts of grape juice, 1-3 parts of lactose and 3-6 parts of white sugar are added. After mixing and dissolving, the wort is allowed to settle for clarification and cooling.

7. Fermentation of the must. After cooling in step 6, the wort is transferred to the fermentation equipment and 0.5-1 part yeast is added to the chilled wort. Fermentation takes place at a temperature of 18-20 ° C. When the sugar content reaches 10-12 ° Bx, the pressure increases to 1-1.2 bar. When the sugar content drops to 7-9°Bx, the must is kept warm for 1-3 days, then the temperature is reduced to 0°C.

8. Preservation of the finished product. After the must fermented in step 7 is kept at 0°C for 5 days, the grape juice matures and the finished product can be preserved after processing.

The disadvantage of this method is the addition of lactose during the production of the drink, which, firstly, significantly increases the calorie content of the drink, secondly, limits the consumption of the drink for people with lactose intolerance, thirdly, does not have the proper sweetness, unlike other sugars and, thus Thus, it practically does not affect the sweetness of the drink, moreover, it complicates the manufacturing process.

Also, the disadvantages include the addition of a significant proportion of white sugar to the wort, which leads to excessive carbonization and increased foaming, increases the strength of the drink without adding density to it, and also makes the drink cloying at the indicated index of 7-9 ° on the Brix scale.

Another drawback is the absence in the technological process of the stage of removing the formed sediment of dead yeast cells and settled suspensions, which negatively affects the taste of the drink.

In addition, in the proposed method, unlike analogs, due to the use of fresh grapes, the fermentation process occurs naturally, without the addition of sugar, which has a beneficial effect on the organoleptic qualities of the resulting drink, making it possible to obtain a drink that combines the taste characteristics of beer and wine.

The closest technical solution is a method for the production of beer "Botsman" (patent for invention RU 2129594, publ.: 27.04.1999). The method involves preparing a mash from 79-82% light barley malt and 8-11% malting barley or corn grits. The prepared mash is filtered and the must is collected in a wort boiler, where, simultaneously with the first must, concentrated grape juice is introduced up to 6.0% of the extract-containing raw material. The process of boiling the wort with hops is carried out in three stages. During the third dose, yarrow is introduced into the wort in the amount of 0.15 - 0.25 kg per 1000 decalitres of hot wort, and 4-6 minutes before the end of boiling the wort with hops, a mixture of wormwood and long leaf green tea is introduced in the amount of 6.0 - 6.15 kg per 1000 gave hot wort.

The disadvantages of this invention are, firstly, the use of only concentrated grape juice, which, unlike the proposed method, excludes the possibility of natural fermentation of grapes and obtaining a natural fermentation product with original organoleptic properties and natural taste of beer and wine. Secondly, the content of yarrow, wormwood and long leaf green tea in the analogue adds bitterness, astringency and characteristic “medicinal notes” in taste, drowning out the taste of grape juice and beer. Thirdly, the consumption of yarrow or its derivatives can lead to allergic reactions, thrombosis, increased blood clotting, dizziness. Fourthly, prolonged use of wormwood can lead to disorders of the nervous system, intoxication of the body.

A common disadvantage of the known methods is the refusal to use fresh grapes in favor of concentrated juices, which adversely affects the taste and aroma of the resulting drinks, and also deprives them of useful substances formed during the natural fermentation of grapes, such as vitamins, mineral salts and amino acids. .

The main disadvantage of all known methods is the use of technological processes and recipes that do not allow to obtain a beer drink with original organoleptic properties that combine both the taste and aroma of beer and the taste and aroma of wine.

The methods described above do not allow you to get a drink with original properties that are characteristic of both beer and wine.

The task to be solved by the proposed method is the production of a beer drink with original organoleptic properties.

The technical result provided by the given combination of features is a beer drink with improved organoleptic properties that equally combines the characteristic aroma and hop bitterness inherent in a malt drink, as well as the aroma and taste inherent in wine.

The method involves the use of the following components:

- light barley brewing malt "Pils" (Germany, England, Czech Republic, Finland, Belgium, Russia);

- brewing malt (Germany, England, Czech Republic, Finland, Belgium, Russia);

- Brewing malt Biscuit (Belgium);

- fresh grapes;

- oat flakes;

- hops;

- brewer's yeast;

- drinking water.

As a result of the original combination of components, a drink is obtained that contains potassium, folic acid, magnesium, phosphorus, iron, copper, zinc, vitamins B1 and B2, in a form that is easily absorbed by the body. The beer drink also contains ascorbic acid, which fills the body with vitamin C, an omega-3 acid that reduces the risk of coronary heart disease.

Thus, the claimed invention is new, since no methods have been identified that include all of the listed components in the indicated proportions used in the production process in the indicated way.

The inventive level of a beer drink is achieved by obtaining new organoleptic properties of the drink.

The consumption of raw materials for the preparation of a drink, in kilograms from the total estimated mass of raw materials, is shown in table 1.

The general technological scheme for the production of a beer drink consists of the following steps:

1. Water preparation.

Water disinfection is carried out using a UV irradiation unit. Prepared water is collected in storage tanks (pressure tanks), from where, after determining the physico-chemical parameters, it is fed to production.

2. Preparation of beer wort.

2.1. Crushing malt.

Crushing of malt is carried out on a two-roller malt crusher to medium-large fractions (the grain is divided into 3-4 parts, the shell ("husk") is stored for subsequent filtration.

2.2. Congestion preparation.

The preparation of saccharified mash is carried out by infusion method.

If necessary, adjust the pH of the mash to pH 5.5-5.6 by adding calcium chloride and lactic acid.

In the mash-wort kettle, the entire mass of the mashed malt is mixed with water in accordance with the recipe in the ratio: (14-16)% - 1:3 - 1:4 (conditionally 200-250 kg of crushed malt to 800 liters of water). In accordance with the recipe, oat flakes of the Hercules type (in kind) or special oat malt (pre-ground) are added to the mashed mass

The list of operations of the mashing process is given in table 2.

The mash is heated between pauses at a rate of not more than 1°C/min. The entire mashing process is carried out with the mixer running.

At a temperature of 72°C, the completeness of the saccharification of the mash is controlled by an iodine sample.

5 minutes after reaching the temperature of 78°C in the mash, it is passed for filtration.

2.3. Congestion filtering.

After the end of the mashing process, the mash is pumped into a filter tank prepared for work. After the end of pumping, the grain layer is leveled and a pause is made for stratification of the mash for 5-15 minutes.

The first portions of the cloudy wort are returned to the lauter tun, then the first wort is collected in the wort kettle. After the collection of the first wort is completed, the grain layer is washed 2-3 times with hot water.

The temperature of the water supplied for washing the pellets is not higher than 78°C.

Filtration is completed when the extractivity of the set of wort in the mash-wort kettle is reached within 14%; the beer (grain) base of the mash gives - (13.1-13.2)%, the remaining sugars are given by the grape juice added at the boiling stage.

2.4. Boiling the wort with hops.

The hop rate (g/dal hot wort) is calculated taking into account the bittering yield to obtain the desired bitterness value in the beer beverage to reach the 20-30 IBU level.

The recommended mode and amount of hop application is presented in Table 3.

The duration of boiling the wort with hops for all varieties is 90 minutes.

At the discretion of the brewer, the rate and mode of adding hops can be adjusted depending on the hop bitterness obtained in the finished beer drink.

The extractivity of the must at the end of boiling should be within 18% of beer, the beer base 14% - (14.0-14.2)%, even up to 4% gives grape juice, given at the stages of boiling and fermentation.

10 minutes before the end of boiling the wort with hops, grape juice is added in the amount specified in the recipe.

2.5. Clarification and cooling of hopped wort.

Hot hopped wort from the wort kettle is pumped into a hydrocyclone apparatus (whirlpool), where the wort is clarified as a result of precipitation of particles of coagulated protein and hops.

The wort in the whirlpool is left alone for 20-25 minutes, and then cooled on a plate heat exchanger to a temperature of 10°C.

The cooled wort is aerated with depleted finely dispersed air.

For better clarification of the wort, it is allowed to add preparations-clarifiers of the wort to the mash-wort kettle.

If necessary, provided by the recipe, pre-prepared hops are added to the whirlpool.

3. Preparation and pressing of grapes (obtaining juice).

Freshly harvested grapes are sent to production directly from the fields. For transportation, a car with a refrigeration unit is used, so the grapes arrive chilled. Next - white grape varieties are processed to separate the ridge, after which it goes to pressing. The resulting juice is collected in a special container and transferred to the fermentation container (just before pumping the wort), where it will be further mixed with hopped beer wort. Grape juice is checked for sugar content, which makes it possible to correct the next brew and get the beer of the declared initial density. Grapes of red varieties first go through the stage of cryo- (cold storage) or carbonic (containment in a container under a cap of carbon dioxide) maceration (during which there is a transition of color from the skin to the juice, as well as grape seed tannins and tannins, if maceration occurs on the comb ). Fermentation of grape juice at these stages is not allowed. After these preparatory stages, the juice from red grapes is also collected in a special container and transferred to a fermentation container, where it is mixed with hopped beer wort.

4. Fermentation and aging of beer wort.

The clarified and cooled wort is fed into cylindrical-conical tanks (CKT).

To ferment the wort, races of top-fermenting brewer's yeast are used; the fermentation of the wort is carried out with dry and seed brewer's yeast.

For the production of beer drinks, the following races of brewer's yeast are used:

- light 18% - Safale US-05, or equivalent, 1 kg of yeast per 2 tons

Preparation of dry yeast for fermentation and application rate is carried out in accordance with the recommendations of yeast manufacturers.

Before adding dry yeast to the CCT, they are rehydrated in the prepared wort for 30 minutes.

4.1. Yeast storage. If the yeast is reused (fermented from the first batch, up to 5-7 generations are acceptable, common in brewing to reduce costs)

Seed yeast is stored under a layer of beer in a washed and disinfected yeast tank at a temperature of 3-4°C for no more than five days.

4.2. Fermentation of yeast.

Before fermentation (especially when there is not enough glycogen-containing cells), it is recommended to activate the yeast by fermenting it in the wort or by adding special preparations to the wort (or directly to the yeast mass) - top dressing for yeast. The method of using dressings is in accordance with the recommendations of the supplier companies.

Fermentation of yeast is carried out in the following way: dense seed yeast is poured with wort at a temperature of 8-9°C in a ratio of 1:2-1:6, mixed and fermented for 1-4 hours;

When storing seed yeast, it is necessary to mix them for 10-20 minutes every hour.

Before the task of yeast into the wort, the yeast mass is homogenized by stirring it for 10-20 minutes. After mixing, the yeast performance is checked.

4.3. In the first brewing of the wort entering for fermentation, the entire amount of prepared brewer's yeast is added, calculated for the full working capacity of the tank (manually, after the first portions of the wort enter the tank, or they are dosed into the wort stream).

After 12-24 hours after filling, the formed sediment of dead yeast cells and settled suspensions is removed from the fermentation tank.

The process is carried out at a temperature of 20°C for 4-6 days, after reaching the required values of the visible extract, the temperature is gradually reduced to 10-12°C.

The grooving of tanks is carried out at the values of the visible extract (5-8)%.

The removal of yeast from the conical part of the CCT is carried out with a back pressure created in the collection of yeast storage free of carbon dioxide.

One day before the descent of yeast, it is allowed to cool the conical part of the CCT. After diacetyl reduction, cooling jackets are turned on and the contents of the tank are cooled to a temperature of (0±1)°C.

During the aging of the beer base, it is recommended to carry out additional removals of yeast.

The pressure in the CCT during holding must be at least 0.05 MPa (0.5 kgf/cm).

The duration of the fermentation process and aging of the beer drink is up to 65-90 days.

The concentration of yeast cells in an unfiltered beer drink before bottling should be no more than 2.0 million/cm3.

5. Bottling of beer drinks is carried out in containers of various capacities, which ensure its quality and safety when in contact with beer. When pouring into an aluminum can, the drink is preliminarily carbonized in a CCT. When bottling, the drink enters the bottle quiet and carbonizes (ferments) already in the bottle (for a month at room temperature, after which it cools down). With this method, dextrose, fructose or concentrated grape must with a high sugar content is added to the bottle, at the rate of 3-5 grams per 0.75l bottle.

The advantage of the beer drink obtained by the claimed method is a new combination of characteristics that are equally inherent in beer (foam, malt aroma and pleasant hop bitterness) and characteristic of wine (fruity aroma and bright grape flavor, tannins). Since the drink is not filtered or pasteurized, vitamins, microelements and useful substances are preserved in it.

Table 1 - Examples of the consumption of raw materials for the preparation of a drink, kg

name of raw materials Extractivity of the initial wort, 18% Raw material consumption Per 1000 liters of drink, kg For 2000 liters of drink, kg For 4000 liters of drink, kg one 2 3 4 Brewing malt: barley "Pils" (Germany, England, Czech Republic, Finland, Belgium, Russia) 200 410 790 Biscuit (Belgium) 12.5 26 49 wheat (Germany, England, Czech Republic, Finland, Belgium, Russia) 5 nine 21 Oat flakes "Hercules" ten 20 410 grape juice 300 560 1360

Table 2 - List of operations of the mashing process

Operation Temperature, °C Duration, min one 2 3 Mashing 35 ten Mash heating up to 45 Congestion time 45 ten Mash heating up to 55 Congestion time 55 ten Mash heating up to 65 Congestion time 65 60 Mash heating up to 72 Congestion time 72 thirty Mash heating up to 78 Congestion time 78 5

Table 3 - Examples of the recommended mode and amount of hops, g

Hop variety A portion Quantity, g per 1000 liters of drink Quantity, g per 2000 l
drink Quantity, g per 4000 l
drink Time of application one 2 3 4 5 6 Tradition or equivalent (α= 5.5%) 1 portion 1200 2450 4790 45 minutes before the end of the boil Hallertauer Mittelfruh or equivalent (α = 3.7%) 2 portion 1200 2340 4815 30 minutes before end of boil Crystal or equivalent (α = 4.1%) 3 portion 2400 4810 9595 5 minutes before the end of the boil

Claims (2)

A method for the production of a beer drink, including water preparation, malt crushing, mash preparation, mash filtering, wort boiling with hops, preparation, pressing and introduction of grape juice, clarification and cooling of hopped wort, fermentation and aging of beer wort, bottling, characterized in that in As components, light brewing barley malt "Pils", brewing wheat malt, brewing malt "Biscuit", fresh or specially prepared grape juice, oat flakes, hops, yeast are used, oat flakes are added to the mash, 10 minutes before the end of boiling the wort with hops Grape juice is added, and grape juice is also added to the CCT at the stages of fermentation and post-fermentation of the must, while the components are taken in the following ratio, kg per 1000 liters of drink: light barley malt "Pils" 180-220 brewing wheat malt 4-6 Brewing malt "Biscuit" 12-13 fresh grape juice 200-400 oat flakes 9-11 hop Tradition 1-1.5 hop Hallertauer Mittelfruh 1-1.5 hop Crystal 2-3 brewer's yeast Safale US-05 0.4-0.6