SU1740410A1 - Method of obtaining beer wort - Google Patents

Abstract

Use: food industry, namely beer and non-alcoholic industry. SUMMARY OF THE INVENTION: Mixing hops with thrombus with water of pH not less than 6.5, administered at the rate of 85-95% of the total amount at a water ratio of 50-100, introduction of enzyme preparations: 0.4-1.0% of cytorosemin Ph, 0.03 -0.07% proto-subtilin G20x, 0.5-1.0% liporysin GZx, with stirring, keeping the mixture for 55-65 minutes, boiling the wort, introducing part of the mixture into the wort after 10-15 min from the beginning of boiling the wort and the remaining amount of unprocessed hop products for 25-35 minutes before the end of its boiling, filtering and cooling the wort. Enzyme preparations are introduced into the mixture in the form of solutions, and the processing of hops is carried out at an ambient temperature of 50-60 ° C. For processing, either extruded hops or extruded in a mixture with granulated in a ratio of predominantly 1: 1 are used. 1 hp f-ly. SO with

Description

The invention relates to the brewing industry, in particular to methods for producing wort.

The aim of the invention is to improve the quality of the wort by increasing its bitterness, fermentability, improving the nitrogen composition, as well as reducing viscosity.

The method is carried out as follows.

The wort, separated from the brewer's grain by filtering the mash, is collected in a wort cooking apparatus. The grains are washed with water at a temperature of 78-80 ° C. The first washings are sent to the brewing apparatus, and subsequent ones with a pH of not less than 6.5 are sent to a tank, in which 85-95% of the prescription quantity is placed.

hops Hops are used, for example, pressed or pressed in a mixture with granulated in the required ratio, preferably 1: 1. Hops are mixed with wash water at a water ratio of 50-100. Then the enzyme preparations Cytorosemin Pn, Protosubtilin G20xi Liporin 3 Gx, respectively, are introduced into the mixture, respectively, in quantities of 0.4 to 1.0; 0.03-0.07 and 0.5-1.0% by weight of hops with basic quality indicators.

Enzyme preparations are administered in the form of solutions. When the hemisphere solution of enzyme preparations Protosubil G20x and liporizin GZx is prepared by mixing the preparation with drinking water at a mass ratio of 1:10 at room temperature.

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The cyto-rosemine Phi enzyme solution is prepared by infusing the drug in drinking water at a ratio of 1:10 at room temperature for 2 hours, followed by squeezing the liquid phase. Then, the mixture is held at 50-60 ° C for 55-65 minutes with stirring .

After that, part of the mixture is introduced into the boiling wort after 10–15 min from the beginning of its boiling, and the rest of the unrefined hops are introduced into the wort 25–35 minutes before the end of its boiling. Duration of boiling the wort with hops is 1.5-2 hours. After boiling, the wort is filtered and cooled.

Example 1. To obtain 3 dm of hopped wort, pressed and granulated hops in a 1: 1 ratio in an amount of 4.21 g (85%) are mixed with wash water in an amount of 210.5 cm3 (hydromodule 50) with a pH of 6.7. The mixture is injected with a solution of enzyme preparations containing (by weight of hops) 1% cytorosemine Px (0.042 g), 0.07% protosubtilin G20x (0.0029 g), and 0.5% liporinin GZx (0.021 g).

The components are stirred for 65 minutes at an ambient temperature of 50 ° C. The 3 dm wort is boiled for 15 minutes, then the prepared mixture is introduced into it. 35 minutes before the end of the boiling according to the regulations, 0.74 g of the remaining amount of hops (05%) is introduced into the wort.

The wort is cooled, filtered.

The quality indicators of the finished wort are as follows: the magnitude of bitterness is 38.6 units of EVS; viscosity 1.59 mPa s; mass concentration of reducing sugars 8.7 g / 100 cm3 wort mass concentration of nitrogen, mg / 100 cm wort: total 84.4; amine 31; fraction A 17.8; fraction B 18.1; C 48.5 fraction. The share of fraction A in total nitrogen was 21.1%.

Example 2. To obtain hopping wort, pressed and granulated hops in the ratio of 1: 1 in the amount of 4.70 g (95%) are mixed with wash water in the amount of 470 cm3 (hydromodule 100) with a pH of 6.5. Then a solution of enzyme preparations containing (by weight of hops) 0.4% of cytorozemine Px (0.019 g), 0.05% of protosubtilin G20x (0.0023 g) and 0.7% of liporinin GH (0.033 g ). The components are stirred for 60 minutes at an ambient temperature of 60 ° C.

After the preliminary boiling of 3 dm3 of the wort, the prepared mixture is introduced into it for 10 minutes, and 25 minutes before the end of boiling of the wort according to the regulations - 0.25 g (5%)

raw hops, the wort is cooled and filtered.

Indicators of the quality of the finished wort: the value of bitterness is 38.8 units of EVS; viscosity 1.58 mPa-s, mass concentration of reducing sugars - 8.9 g / 100 cm3 of wort; mass concentration of nitrogen, mg / 100 cm3 wort: total 84.1; amine 30.9; fraction A 17.5; fraction B 16.9; C 49.7 fraction. The share of fraction A in total nitrogen was 20.8%.

Example 3. To obtain hopped wort, pressed and granulated hops in a 1: 1 ratio in an amount of 4.45 g (90%) are mixed with wash water in an amount of 222.5 cm3 (water ratio 50) with a pH of 6.6 and an enzyme solution is added preparations containing (to the mass of hop products) 0.8% of cytorozemine Pn (0.036 g), 0.03% of protosubtilin G20x (0.0013 g) and 1.0% liporinin GZx (0.044 g). The mixture is stirred for 55 minutes at a medium temperature of 55 ° C and introduced into the boiling wort after 10 minutes from the beginning of its boiling, and 30 minutes before the boiling of the wort, according to the rules, 0.5 g (10% ) unprocessed hop products. The wort is cooled and filtered.

The quality indicators of the finished wort are as follows: the magnitude of bitterness is 39.0 units of EVS; viscosity 1.56 mPa s; mass concentration of reducing sugars 8.8 g / 100 cm3 wort mass concentration of nitrogen, mg / 100 cm wort: total 84.5; amine 31.2; fraction A 17.7; fraction B 17.2; Fraction C 49.6; At the same time, the fraction of A fraction in total nitrogen was 21.0%.

Under laboratory conditions, the efficiency of the method was tested in 20 examples, which were carried out analogously to examples 1-3.

The prescription amount of hops (hop products) introduced into the medium for its processing with enzyme preparations, the technological parameters of the treatment and the obtained indicators of the quality of the finished product are tabulated.

To confirm the effectiveness of the proposed method, the hops are pretreated with the enzyme preparations Citorozemin Px, Protosubtilin G20x and Liporosine HD3x, taken in the required amounts (examples 11-13 using a mixture of pressed and granulated hop in a 1: 1 ratio, examples 16-18 using only pressed hops), parallel processing of hops is carried out either with the enzyme preparation liporizin GZx (examples 2-4), or only with the enzyme preparation protosubtilin G20x (examples 7-9),

or the enzyme preparation Cytorosephin Ph (examples 23-24).

As follows from the table, using for pretreatment of hops (hop products) a mixture of enzyme preparations Cytorosemin Px, Protosubtilin G20x and Liporinin G3x, taken in the proposed amounts, allows, compared to the known method, to increase the amount of bitterness from 33-35 ( examples 25.26) to 38.5-39.0 units. EB C, i.e. by 11.4-16.7%. At the same time, when processing only one enzyme preparation from the proposed set of enzyme preparations, it is not possible to achieve an increase in bitterness compared to the prototype.

Thus, when treating the hop with the liporizin GZx enzyme preparation, the wort bitterness value was 34.5-34.9 units of ЕВС, while processing with protosubtilin G20x - 34.7-35.2 units of ЕВС and cytorozemine Px - 32-34 units of ЕВС. In this case, the magnitudes of the wort bitterness are practically at the level of the prototype values.

Compared with the known method, it was also possible to increase the mass concentration of reducing sugars in the wort from 8.0 (Example 26) to 8.5-8.9 g / 100 cm3 of wort (Examples 11-13 and 16-18), which indicates increasing the degree of fermentation of the mash obtained by the proposed method. This is facilitated by the increase in the wort of the amount of low molecular weight protein cleavage products, as evidenced by the increase in wort mass concentration of amino nitrogen from 27.4 (example 26) to 29.9-31.2 mg / 100 cm3 wort (examples 11-13 and 16-18).

The improvement in the nitrogenous composition of the wort is also due to a decrease in the fraction of fraction A, represented by high-molecular proteins, from 22.0 (Example 26) to 17.5-18.4 mg / 100 cm3 of wort (Examples 11-13 and 16-18). At the same time, the fraction A fraction in total nitrogen decreases from 25.9 (Example 26) to 20.8– 21.8% (Examples 11–13 and 16–18). An improvement in the rheological properties of the wort has also been achieved, its viscosity decreasing from 1.65 to 1.56-1.60 mPa s (the same examples).

The treatment of hops (hop products) with the proposed mixture of enzyme preparations introduced into the medium to be treated in quantities below their minimum value does not allow an increase in bitterness.

Wort, which is practically at the level of the prototype - 34.9 (Example 20) and 35.0 (Example 15), as well as other indicators of its quality.

Examples 14 and 19 show that

that the use of enzyme preparations recommended for the treatment of hop (s), administered in doses exceeding their maximum value,

0 does not lead to a further increase in the bitterness of the wort and its other indicators.

Consequently, the use of the proposed method of obtaining wort as compared with the known one provides the following advantages: an increase in the yield of bitter substances of hops during the processing of hops with cytoramine П n enzyme preparations, protosubtilin G20x and lipori зzin GZx in the proposed regimens of 11.4-16.7% with the same hop consumption; improvement of the fermentation capacity of the wort due to an increase in the concentration of reducing sugars in it by 6.2-11.2% and of amino nitrogen per

0 9.1-13.9%, as well as improving the nitrogenous composition of the wort by reducing the content of high molecular weight proteins in the wort by 16.4-20.5% and improving the ability to filter the wort by reducing its

5 viscosity by 3.0-5.5%.

Claims (2)

1. A method for producing a beer wort, which involves mixing the hops with wash water at a water ratio of 50-100, 0 adding to the mixture the cytoremine Pch enzyme preparation, holding the mixture for 55-65 minutes with stirring, boiling the wort, introducing a part of the mixture into the wort after 10-15 minutes from the start of boiling the wort and the remaining amount for 25-35 minutes before the end of it boiling, filtering and cooling the wort, characterized in that, in order to improve the quality of the wort by increasing its bitterness, fermentability, improving the nitrogen composition, as well as reducing the viscosity, the mixture additionally introduces protosubtilin G20x and liporinin GZx, and extracts the mixture are at 50-60 ° C. 2. The method according to claim 1, characterized in that the enzyme preparations cytorosemin Px, protosubtilin G20x and liporinin HS3 are introduced into the mixture, respectively, in amounts of 0.4-1.0; 0.3-0.07 and 0.5-1.0% by weight of hops with basic quality indicators. Table continuation