UA78459C2 - Method for preparation beer - Google Patents

Abstract

The invention relates to a brewing, in particular complex, high-performance methods of production of beer. A method foresees the receipt in the unified technological process of two products - near-beer and basis for making of beer products and drinks. The second from the indicated products is got after treatment by the method of dialysis and separation of near-beer from dialysate. Mix Dializat up with mesh containing 25?35 the masses % dry matters and consists of not hopped mesh or maltose syrup or their mixture. Yeasts are entered from the computation 50?150 million of cells / ml mixtures with the receipt of ready to fermentating mesh with extract content 14?23 %. Fermentation is conducted in cylinder-taper containers at the temperature condition 15?25 DEGREE C with subsequent self-control during 8?14 days with the receipt after the removal of yeasts of product with by a volume maintenance of the alcohol 7?13 % and rN 4.4?4.7. After filtration the got product can be used as a basis for making of beer drinks by mixing of him with different flavor and/or aromatic additions. As such additions the juices can be used or fruit drink of black-currant, forest berry or citrus plants.

Description

Description of the invention

The invention relates to brewing, in particular, complex highly efficient methods of beer production. 2 New directions have emerged in world brewing, such as the production of non-alcoholic beer, as well as the production of low-alcohol beer-based drinks with the taste and aroma of fruit, coffee, cola, etc., which have received the name "Birmix" or cocktails based on beer, malt cocktails

The existing state of brewing technology offers numerous solutions aimed both at obtaining non-alcoholic beer and at obtaining special beer with various flavor and/or aromatic additives, as well as at obtaining a basis for beer products.

So, for example, there are known methods of obtaining non-alcoholic beer. Some of them involve some special techniques in the process of brewing beer (patent ZV 2181450, 23.04.1987), others - special processing of finished beer to remove alcohol (patent RF 2195481, 27.12.2002).

The disadvantage of these methods is their complexity and high cost of the finished product. 19 A well-known method of beer production, which can be attributed to special varieties, which involves the use of a taste-aromatic component in the process: brewing beer. The flavoring component in various forms - in the form of juice, in the form of crushed berries, in the form of shoots or other components of the cherry plant is proposed to be introduced at various stages of beer production - during mashing, during boiling, during the filtering process of beer (RF patent 2084501 С12С 7 /00, 20.09.97).

The disadvantage of this method is that as a result of joint biochemical processing of the taste-aromatic component at the stages of churning and mashing, not only its own organoleptic indicators change, but also the traditional indicators of the beer itself.

There are various solutions aimed at flavoring ready-made beer, for example, a known food additive intended, in particular, for flavoring beer, giving it an aroma, for example, of orange (RF patent 2157647, p. d2ZI 1/30, 20.10.1999). Known method of beer production using lemon flavoring (RI patent (39 336441 С12С 12/00, 07.05.20011. Known beer that may contain components of various herbs, fruits, or various components of flavoring substances | see RF patent application 2000114799, С12С 12/00, 06/07/2002.

The disadvantage of such types of beer is that their cost is very high due to the fact that it is necessary to first make two complete products and then mix them. at

A known method of production of the basis for obtaining various food compositions. According to this method, wort with a high extract content is subjected to fermentation. The fermentation is carried out with the periodic or continuous addition of carbohydrates (sugars) to the fermenting medium in the amount that depends on the assimilation of the yeast used. The wort is prepared from malt, but the addition of rice and starch is allowed. Any type of yeast is used for fermentation: beer, wine, sake, etc.

The beer obtained in this way is quite strong and is mainly intended for further preparation - food compositions, for example, with the addition of spices, mustard, etc. (US patent 4971808, 19901.

The technology of this production is complex and cumbersome, and therefore very expensive.

The closest to the proposed invention is the method of beer production, which involves preparing mash, filtering it, boiling wort with hops, clarifying, cooling, maturing, filtering Z 70 beer, carbonization, dialysis treatment to obtain alcohol-free beer and dialysate, pasteurization and bottling (US patent 4612196, 1986). According to this method, the alcohol content in beverages obtained by fermentation is reduced using membrane methods, for example, by the dialysis method with the formation of a low-alcohol beverage.

However, the membrane separation process always produces two products, in this case the non-alcoholic beer and the dialysate, which does not further participate in the brewing process, despite what it contains. not only alcohol of endogenous origin, but also other biologically valuable components. o The task of this invention is to create a technology that rationally uses the by-product of the production of non-alcoholic beer to obtain the base for special beer, that is, beer with various flavor and/or aromatic additives. page 20 As you know, beer is a complex biochemical object, in which most of the extractive substances are present in the form of colloidal solutions. The chemical composition of beer varies in a fairly wide range depending on the type of beer. It depends on many factors and, especially, on how each stage of beer production will be carried out. The brewing process is very sensitive to all technological methods, especially to the foaming stage. First, the concentration of the initial (so-called initial) wort determines the future biochemical composition, and this composition will be formed to a greater extent by the fermentation process, the amount

GF) of yeast, temperature, as well as the following actions of ripening, illumination, storage, etc.

The main foaming product contained in beer is ethyl alcohol, the aqueous solution of which is almost tasteless and therefore has little effect on the taste of beer. Much more active in this respect are the higher alcohols formed during fermentation and are collectively referred to as sivush oils. 60 The increase in the amount of ryegrass oils in beer is initially parallel to the process of fermentation of sugars.

During the first 60 hours, during the normal course of rumination, both of these processes have a linear direction, and only at the final stage does the increase in the content of syushic oils occur faster than fermentation. This is a very important point that determines the final quality indicators of beer | (N. Bulgakov. "Taste, aroma and stability of beer"; M.,

TSYNTYPISHCHEPROM, 1962, pp. 3-9). Because, therefore, one of the most basic processes affecting the biological and organoleptic value of beer is fermentation. Moreover, the temperature of fermentation is mainly dictated by the subsequent clarification of the beer, namely, for better clarification and allocation of the largest amount of proteins that precipitate at low temperature, it is recommended to ferment the wort at a low temperature, i.e., in a cold mode. But, on the other hand, the fermentation temperature affects the accumulation of fescue oils. Thus, during fermentation with bottom yeast at 259, less fescue oil was obtained than at 1022 |N.Bulgakov. "Taste, aroma and durability of beer", M., TSYNTYPISHCHEPROM, 1962, p. 10).

Today, the brewing industry widely uses cylindroconical tanks, in which the foaming process is very vigorous. This is noted by well-known breweries of the world. The famous Belgian beer from the Spitau monastery is also 7/0 produced in cylindroconical tanks using separators for clarification after cold aging. Mo4, 1998, pp. 11-17I.

Thus, in order to obtain a product that has the desired properties (both in terms of chemical composition and organoleptic parameters), it was important for the author of the invention to find optimal regimes, both time and temperature, and even more importantly, to mutually agree each of the beer production processes between itself and with 7/5 of the equipment used, because the quality of beer is formed at each stage of its creation.

This invention offers a technology for production in a single continuous process, in fact, of both non-alcoholic beer and the basis for obtaining beer-based drinks (special beer) with the possible subsequent production of low-alcohol drinks of various assortments based on beer.

The technical result is that, according to the proposed technology, the cost price of the finished product is reduced, the base for special beer, produced on unorthodox wort using the secondary product of the main process - dialysate, allows you to obtain a final product that is combined in terms of taste and aroma with almost any any flavor and/or aromatic additive. At the same time, alcohol-free beer acquires all the taste and aroma indicators of traditional high-quality (alcoholic) beer due to special finishing after dealcoholization. with

Here it is necessary to pay attention to the inseparability of the claimed technology, since the non-alcoholic beer production technology has in its sequence special methods aimed at obtaining a dialysate with predetermined parameters, and the method methods aimed at obtaining the base for a special beer are based on and depend on the obtained dialysate

The technical result is provided by the following set of essential features characterizing the method of production

From the preparation of beer according to the invention.

The method involves preparation of mash, its filtering, boiling of wort with hops, clarification, o cooling, foaming, fermenting, cooling, stabilization, beer filtration, carbonization, processing "I by the dialysis method to obtain alcohol-free beer and dialysate. After treatment by the dialysis method, the obtained alcohol-free beer (to ensure the warranty period of stability during storage), preferably, is pasteurized and

Зз5 is poured into a container. The resulting dialysate is mixed with wort containing 25-3595 wt. of dry substances and consists of unhopped wort or maltose syrup or their mixture. When using a mixture of unhopped wort or maltose syrup as a wort, a mixture of them in equal proportions is best. Enter yeast at the rate of 50 to 15 million. cells/ml of the mixture, better - about 10O0mln. cells/ml of mixture. The wort obtained in this way, ready for fermentation, has an extractivity of 14,2395 wt. Foaming is carried out at a temperature of 40...15-259C, better - in cylindroconical tanks, followed by aging for 8-14 days, better - for 10 days. The optimal aging temperature is approximately 1920. After removing the yeast, a product with a volume content of alcohol 7-13965 and pH 4.4-4.7 is obtained. The product is filtered, preferably on a kieselguhr filter. " The product obtained after filtering can be used as a basis for obtaining various beer products, in particular, such as low-alcohol beer-based drinks with various flavor and/or aromatic additives, beer-based cocktails, malt cocktails. - For obtaining low-alcohol beer-based drinks (special beer) the resulting base for beer and other products can be mixed with flavor and/or aromatic additives.

You can use blackcurrant, wild berry or citrus juices or juices as flavoring and/or aromatic additives. This will make it possible to produce beer of different directions in a single technology with maximum saving of raw materials, which positively affects the cost price of the final product.

The method according to the invention makes it possible to obtain a product that has new valuable properties from the by-product of non-alcoholic beer production. Features of the composition of the wort for its subsequent foaming make it possible to significantly save raw materials, reduce the cost price and obtain a high-quality basis for the production of special types of beer. Ltd. Information confirming the possibility of implementing the invention

GF! The essence of the invention is explained by examples of its implementation, which are given only for illustrative purposes and do not limit the scope of the invention. Example 1:

The mash was prepared by the infusion method, carrying out saccharification for 30 minutes at a temperature of 7290 s 60 followed by heating for 5 minutes to a temperature of 782C for pumping to filtration.

Bitter hops were added to the wort at the rate of 8-10 g of A-acid per 1 g of finished wort at the beginning of boiling.

Duration of boiling wort with hops 60 minutes Extractivity of initial (initial) wort 11--0.595 wt.

The main churning and tempering was carried out in cylindroconical tanks.

Yeast was added to the cooled to 1092 and aerated wort at the rate of 10-2Omln. cells per ml of wort, b5 based on the full volume of the tank.

Noise temperature mode 12--1590.

Before transferring the beer to the stabilization tanks, the beer must be cooled to -1.590.

Stabilization parameters: minimum 24 hours at a temperature of -1.5926.

Beer filtration includes two stages: through a kieselguhr filter and a cartridge filter.

Reducing the alcohol content in beer is carried out by dialysis.

The installation consists of a distribution block, a block of dialysis modules, a steam generator and a column, the installation

SIP for non-dismantling equipment washing.

Filtered beer with a volume content of alcohol no more than 595 from farfas is pumped through the distribution unit 70 into the modular unit, in which it is distributed to the dialysis modules. Beer flows along the inner surface of the membranes, the dialysate is supplied by countercurrent flow along the outer side of the membrane. Alcohol passes into the dialysate due to the difference in alcohol concentration in the beer and the dialysate. Dialysate with a volumetric alcohol content of 5.590 is collected by gravity and a buffer tank.

Beer with a reduced alcohol content of no more than 0.595 vol. is cooled, then saturated with CO 3. and 75 is pumped into the farfas. From the farfas, the beer is fed to the bottling line through the pasteurizer.

For the guarantee period of stability of beer during storage (E months), it is pasteurized before bottling.

Pasteurization is carried out on special heat exchangers in the flow. Pasteurization is carried out at 707590 for 30 s with subsequent cooling to a temperature of 5-1390.

Bottling and packaging are carried out in accordance with existing requirements.

The dialysate in the amount of 900-1000 Gl is pumped from the buffer tank into the CKT (cylindroconical tank). After collecting the entire volume of dialysate, unhopped wort containing dry substances is added to the foaming tank

Z09o mass. in the volume of 820 Gl. During the pumping of the wort, yeast is set at the rate of 10 million. cells/ml of mixture (dialysate and wort). As a result, a solution ready for fermentation with a volume of 1800--1900 Gl and a density (extractivity) of 16.5905 is obtained. with

The storage temperature of dialysate in the CCT is 5 2С. The temperature of the transfer of wort to the frothing tank 30 20. Ge)

Noise temperature regime 15--252С. Holding time at 15--252С - 10 days.

After fermentation and removal of yeast, a product with a volumetric alcohol content of 9.595 vol., pH 4.4-4.7 is obtained.

The volume is 1400-1500 Gl, which is filtered on a kieselguhr filter and transferred to the farfas for the next b» 20 use as a basis for obtaining drinks based on beer - special beer. The alcohol content in the filtered product is 9-9,595 vol. iv)

For the preparation of special beer, the obtained basis is used, adding to it 1095 wt. « blackcurrant berry or "forest berry" berry. They received a drink with an alcohol content of 795 vol. The mass fraction of carbon dioxide is not less than 0.390. d)

Example 2: chn

All processes were carried out similarly to the processes described in Example 1, with the exception of wort for preparing the base for special beer. Maltose syrup was used as wort.

To obtain a special beer, the resulting base was mixed with 1095 wt. citrus juice. They received a drink with an alcohol content of 795, the mass fraction of carbon dioxide - not less than 0.595. « 20 The resulting drink was harmonious in its taste and aroma indicators. There was no feeling of artificially diluted beer, which is characteristic of similar drinks.

Example 3: All processes were carried out similarly to the processes described in Example 1, with the exception of wort for preparing the base for special beer. A mixture of unhopped wort and maltose syrup in equal proportions was used as wort. -I To obtain a special beer, the resulting base was mixed with 1095 mass of citrus juice. They received a drink with an alcohol content of 795, the mass fraction of carbon dioxide - not less than 0.595. The resulting drink was harmonious in terms of taste and aroma. There was no feeling of artificially diluted beer, which is characteristic of similar drinks. with 50

Claims (11)

The formula of the invention iChe) 1. The method of beer preparation, which includes the preparation of mash, its filtration, boiling of wort with hops, clarification, cooling, foaming, fermentation, cooling, stabilization, beer filtration, carbonization, treatment by dialysis to obtain alcohol-free beer and dialysate, which differs tim, GF) that the resulting dialysate is mixed with wort containing from 25 to 35 wt. 95 dry substances and consists of unhopped wort or maltose syrup, or their mixture, yeast is introduced in the amount of 50 to 150 million cells/ml of the mixture of wort and dialysate, with the preparation of wort ready for fermentation, foaming is carried out with subsequent exposure at temperature from 15 °C to 25 °C for 8 to 14 days, after which the yeast is removed and the resulting product, which is the basis for the production of beer products, is filtered. 2. The method according to claim 1, which differs in that the wort ready for fermentation has an extractivity of 14-23 wt. 90. 3. The method according to claim 2, which differs in that the obtained product has a volume content of alcohol from 7 to 13 95 and pH from 4.4 to 4.7. 65 4. The method according to any of claims 1-8, which is characterized by the fact that the wort is a mixture of unhopped wort and maltose syrup in equal proportions. 5. The method according to any one of claims 1-3, which is characterized by the fact that the yeast is introduced in the amount of approximately 100 million cells/ml of the mixture of wort and dialysate. 6. The method according to any of claims 1-3, which is characterized by the fact that noise is carried out in cylindroconical tanks. 7. The method according to any one of claims 1-3, which is characterized by the fact that stirring followed by aging is carried out at a temperature of 19 C for 10 days. 8. The method according to any of claims 1-3, which differs in that the filtering is carried out on a kieselguhr filter. 9. The method according to any of claims 1-3, which is characterized by the fact that after dialysis, the obtained 7/0 non-alcoholic beer is pasteurized and bottled. 10. The method according to any one of claims 1-3, which is characterized by the fact that the obtained product after filtering is mixed with flavor and/or aromatic additives to obtain a beer-based drink. 11. The method according to claim 10, which differs in that blackcurrant, wild berry or citrus juices or juices are used as flavoring and/or aromatic additives. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2007, MZ, 15.03.2007. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. c schi 6) (o) IS) « (ee) and - - with . and? -I (ee) sh» with 50 iChe) ime) 60 b5