SU1601112A1 - Method of introducing hop into brewing wort - Google Patents

Method of introducing hop into brewing wort Download PDF

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Publication number
SU1601112A1
SU1601112A1 SU874337541A SU4337541A SU1601112A1 SU 1601112 A1 SU1601112 A1 SU 1601112A1 SU 874337541 A SU874337541 A SU 874337541A SU 4337541 A SU4337541 A SU 4337541A SU 1601112 A1 SU1601112 A1 SU 1601112A1
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SU
USSR - Soviet Union
Prior art keywords
wort
extract
hop
beer
boiling
Prior art date
Application number
SU874337541A
Other languages
Russian (ru)
Inventor
Александр Васильевич Пехов
Светлана Сергеевна Морозова
Любовь Андреевна Куприянова
Светлана Викторовна Бутто
Владимир Александрович Сергиенко
Original Assignee
Краснодарский Научно-Исследовательский Институт Пищевой Промышленности
Краснодарский Безалкогольный Комбинат
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Application filed by Краснодарский Научно-Исследовательский Институт Пищевой Промышленности, Краснодарский Безалкогольный Комбинат filed Critical Краснодарский Научно-Исследовательский Институт Пищевой Промышленности
Priority to SU874337541A priority Critical patent/SU1601112A1/en
Application granted granted Critical
Publication of SU1601112A1 publication Critical patent/SU1601112A1/en

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Abstract

Изобретение относитс  к пищевой промышленности и может быть использовано при производстве пива. Целью изобретени   вл етс  повышение аромата сусла и снижение себестоимости пива. Варку сусла провод т с добавлением CO2-экстракта хмел . При этом в сусло на стадии варки сначала добавл ют отходы производства CO2-экстракции хмел , а перед окончанием варки добавл ют CO2-экстракт.The invention relates to the food industry and can be used in the production of beer. The aim of the invention is to increase the aroma of the wort and reduce the cost of beer. The wort is boiled with the addition of a hop CO 2 extract. In this case, waste from the production of hop CO 2 -extraction is first added to the mash at the cooking stage, and CO 2 -extract is added before the end of cooking.

Description

Изобретение относитс  к пищевой промьппленности и может быть использовано при -производстве пива.The invention relates to the food industry and can be used in the production of beer.

Цель изобретени  - повышение аромата сусла и снижение себестоимости пива.The purpose of the invention is to increase the aroma of the wort and reduce the cost of beer.

Способ охмелени  пивного сусла осугчествл ют следуюп1им образом. ,The method of hopping the wort is degraded as follows. ,

Процентное соотношение СО -экстрак- та хмел  к хмелевых отходов определ -; ют с учетом показателей качества, требований к пиву данного наименовани  (сорта), конкретных условий завода и в соответствии с действующей технической, документацией. В сусло- варочный котел, в котором находитс  кип щее пивное сусло, при работаюп;ей мешалке внос т отвешенное ко.Пичество отходов хмел , полученного при производстве СП -экстракта. Сусло кип т т 90-110 мин, затем в кип щее сусло вливают СО -экстракт при работающей мешалке и еще кип т т 10-30 мин.The percentage ratio of CO-extract hops to hop wastes is defined by -; based on quality indicators, requirements for beer of the given name (variety), specific conditions of the plant and in accordance with the current technical documentation. In the wort kettle, in which there is a boiling beer wort, when working, the weigher is loaded with a mixer. The amount of hop waste obtained in the production of SP-extract. The wort is boiled for 90–110 minutes, then a CO-extract is poured into the boiling wort while the stirrer is running and another 10–30 minutes is boiled.

Далее процесс варки пива осуществл ют .по прин той на данном производст- ве технологии.Then the process of brewing beer is carried out according to the technology adopted at this production.

Пример . Отходы, получающиес  при производстве СО -экстракта, взвегаивают на весах из расчета, например , 30 г отходов на 1 дал сусла. Отвешенное количество отходов внос т в кип щее сусло через 10 мин после начала кипени . Затем отвешивают СП -экстракт хмел  из расчета, например , 1 г СО -экстракта хмел  на 1 дал сусла. Через 90 мин кип чени  сусла внос т отвешенньп СО,-экстракт хмел  при включенной мешалке и ведут варку еще 30 мин. Обща  продолжительность процесса варки 2 ч. Далее про- цесс ведетс  по схеме, прин той на производстве.An example. The waste resulting from the production of the CO extract is shaken on the balance, for example, 30 g of waste per 1 dal of wort. The weighed amount of waste is introduced into the boiling wort 10 minutes after the start of boiling. Then weigh the SP-hop extract at the rate of, for example, 1 g of CO-extract hop per 1 gave wort. After 90 minutes of boiling the wort, weighed out CO, hops extract with the mixer turned on, and cook for another 30 minutes. The total duration of the cooking process is 2 hours. Then the process is conducted according to the scheme adopted at the factory.

Осуществление предлагаемого способа позвол ет сократить расход хмел . Так как отходы хмел  хорошо измельчены и после сброса давлени .The implementation of the proposed method allows to reduce the consumption of hops. Since the hop wastes are well ground after the pressure is released.

СОWITH

при экстракции жидкой двуокисью углерода вскрыты поры, в отходах идет хорошее экстрагирование оставишхс  горьких веществ. Внесение СО -экстракта хмел  в сусло в конце варки дает возможность сохра нить в пиве ароматические вещества. Пиво, полученное по предлагаемому способу, имеет при тный аромат, хорошую пенистость , прозрачность и вкус. .Предлагаемый способ позвол ет повысить дегустационный балл с 94,0 до 94,7 и балл по вкусу 45,2 до 46,6, аwhen extracting with liquid carbon dioxide, the pores are opened, there is good extraction of residues of bitter substances in the waste. The addition of the hop CO extract to the wort at the end of the brewing makes it possible to preserve aroma substances in beer. The beer produced by the proposed method has a pleasant aroma, good foaminess, clarity and taste. The proposed method allows to increase the tasting score from 94.0 to 94.7 and the taste score 45.2 to 46.6, and

также снизить себестоимость готовогоalso reduce the cost of finished

продукта.product.

Claims (1)

Формула изобретени Invention Formula Способ охмелени  пивного сусла, предусматриваюгт(ий варку сусла с введением хмел  в начале варки и СО - экстракта хмел , о т л и ч а ю й- с   тем, что, с целью повьтени  аромата сусла и снижени  себестоимости пива, хмель используют в виде отхода при получении СО -экстракта, а СО - экстракт ввод т в сусло после 90- 110 мин кип чени .Method of hopping beer wort, including wort boiling with the introduction of hops at the beginning of cooking and CO - hop extract, about t and ch and so that, in order to increase the aroma of the wort and reduce the cost of beer, hops are waste upon receipt of the CO-extract, and CO-extract is introduced into the wort after 90-110 minutes of boiling.
SU874337541A 1987-12-04 1987-12-04 Method of introducing hop into brewing wort SU1601112A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU874337541A SU1601112A1 (en) 1987-12-04 1987-12-04 Method of introducing hop into brewing wort

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU874337541A SU1601112A1 (en) 1987-12-04 1987-12-04 Method of introducing hop into brewing wort

Publications (1)

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SU1601112A1 true SU1601112A1 (en) 1990-10-23

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SU874337541A SU1601112A1 (en) 1987-12-04 1987-12-04 Method of introducing hop into brewing wort

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0611168A2 (en) * 1993-02-12 1994-08-17 Suntory Limited Hop extract and use thereof
WO1996039480A1 (en) * 1995-06-06 1996-12-12 Miller Brewing Company Kettle hop extracts and their use
US5972411A (en) * 1997-04-03 1999-10-26 Miller Brewing Company Methods of making and using purified kettle hop flavorants
US6599554B1 (en) 1997-04-03 2003-07-29 Miller Brewing Company Use of glycosides extracted from hop plant parts to flavor malt beverages
US7144592B2 (en) 1994-03-28 2006-12-05 Nissan Technical Center North America Method of preparing a fully kettle hop flavored beverage
US7258887B2 (en) 2002-03-26 2007-08-21 Miller Brewing Company Preparation of light stable hops
US7413758B2 (en) 2002-03-26 2008-08-19 Millercoors Llc Preparation of light stable hop products

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Авторское свидетельство СССР № 208625, кл. С 12 С 9/02, 1968. Jager Р, Silberhumer Н. Опыты-пивоварени с применением хмелев. *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0611168A2 (en) * 1993-02-12 1994-08-17 Suntory Limited Hop extract and use thereof
EP0611168A3 (en) * 1993-02-12 1996-04-17 Suntory Ltd Hop extract and use thereof.
US7144592B2 (en) 1994-03-28 2006-12-05 Nissan Technical Center North America Method of preparing a fully kettle hop flavored beverage
WO1996039480A1 (en) * 1995-06-06 1996-12-12 Miller Brewing Company Kettle hop extracts and their use
US5972411A (en) * 1997-04-03 1999-10-26 Miller Brewing Company Methods of making and using purified kettle hop flavorants
US6599554B1 (en) 1997-04-03 2003-07-29 Miller Brewing Company Use of glycosides extracted from hop plant parts to flavor malt beverages
US7001638B2 (en) 1997-04-03 2006-02-21 Miller Brewing Company Use of glycosides extracted from hop plant parts to flavor malt beverages
US7258887B2 (en) 2002-03-26 2007-08-21 Miller Brewing Company Preparation of light stable hops
US7413758B2 (en) 2002-03-26 2008-08-19 Millercoors Llc Preparation of light stable hop products

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