WO2014207542A1 - Procédé pour la préparation de bière avec de la chicorée rouge, et bière ayant de la chicorée rouge obtenue au moyen d'un tel procédé - Google Patents

Procédé pour la préparation de bière avec de la chicorée rouge, et bière ayant de la chicorée rouge obtenue au moyen d'un tel procédé Download PDF

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Publication number
WO2014207542A1
WO2014207542A1 PCT/IB2014/001189 IB2014001189W WO2014207542A1 WO 2014207542 A1 WO2014207542 A1 WO 2014207542A1 IB 2014001189 W IB2014001189 W IB 2014001189W WO 2014207542 A1 WO2014207542 A1 WO 2014207542A1
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WO
WIPO (PCT)
Prior art keywords
wort
phase
malt
temperature
hop
Prior art date
Application number
PCT/IB2014/001189
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English (en)
Inventor
Olimpia MARIUZZO
Original Assignee
Mariuzzo Olimpia
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Mariuzzo Olimpia filed Critical Mariuzzo Olimpia
Publication of WO2014207542A1 publication Critical patent/WO2014207542A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer

Definitions

  • the invention relates to a method for the preparation of beer with red chicory, and the beer with red chicory obtained by means of such method.
  • the beers existing at the present time in the market are obtained with methods and manufacturing devices and plants of the traditional type, by using raw material components constituted by water, malt, barley, hop and yeast of various kind, and such beers are obtained with different colours and tastes depending on the condition of the treatment of the raw materials used from time to time.
  • the object of the present invention is to prepare a beer with aromatic and taste characteristics which are new and different with respect to the beers existing at the present time, by using, in addition to some traditional raw materials used for the beers in the present time, also a further natural vegetable raw material, which is presents in a large extent in the vegetable substances, and which is able to produce a beer with aromas and tastes absolutely new and original.
  • This new type of beer is obtained, according to the present invention, by means a method for the preparation of beer by using as additional raw material the red chicory, which can be found in a large extent in nature and, if it is the case, also in cultivations pre-arranged purposely for sowing and growing of such vegetable.
  • This method of preparation of beer is performed by using the raw materials and the treatment phases of such raw materials hereinafter described, with particular reference to the enclosed description and claims of the present patent, in which it is described also the beer with red chicory obtained by means of such method, with its colour and taste characteristics.
  • the beer with red chicory according to the present invention is obtained by using the following raw materials : a) light malt of Pilsen type (Pilsner Malt) ;
  • red chicory about 30 Kg ;
  • the method for preparing the beer with red chicory according to the present invention comprises the following treatment phases :
  • Mashing phase in this phase, the raw materials which are used comprise all of kinds of the malts listed in the above points from a) to d) and the water, in a manner to form a water-malt mixture.
  • This phase which is performed by introducing the raw materials into a traditional receptacle, is carried out within a time of about 2 hours, with a water/malt ratio comprised from 3,0 to 3,3, with a quantity of water for maceration (mashing) from 9 to 10 hi, with a water temperature of 58° C, and with a time for obtaining the mixture of the malt with water of 30 minutes.
  • heating temperature and mashing times of this phase of method may change depending on the malt characteristics, which change from harvest to harvest of the barley. It is also possible to use a decoction method.
  • the so obtained mixture of malts is then transferred in a traditional manner into a filtering vat with the last heating temperature of 77° - 78° C .
  • Filtering phase this phase occurs with above-mentioned mixture of malts introduced into the filtering vat with a heating temperature of 77° - 78° C.
  • Total filtering duration of about 2,5 hours, depending on the type of used filtering plant.
  • the filtration is carried out in three phases, as follow :
  • phase 1 filtration of the first obtained wort : duration 60 to 80 minutes, and quantity of obtained wort about 6,0 hi, Plato Degree of the first obtained wort : about 16% ;
  • phase 2 extraction 1 of the threshed substances from the wort, duration 30 to 40 minutes, and quantity of obtained wort of about 4,5 hi ;
  • phase 3 extraction 2 of the threshed substances from the wort, duration 25 - 35 minutes, and quantity of obtained wort of about 4,5 hi.
  • the water is added for the extraction of the threshed substances from the wort, with a volume of 9 hi, and a temperature of 77° - 78° C.
  • the wort is boiled for a duration of 60 - 90 minutes, and with a temperature of 100° C.
  • the wort added with the hop and the red chicory, and still warm is transferred in an usual manner to an agitator device (Whirlpool) of traditional type, for separating the turbid part contained into the wort from the same wort.
  • an agitator device Wilpool of traditional type
  • Phase of separation of the turbid part for obtaining the finished wort is carried out into the agitator device (Whirlpool), with an interruption of agitation of about 20 minutes, and the separated turbid part may be recycled into the mixture of wort or into the wort filtering vat and, after the separation of the turbid part, the finished wort has a volume of about 14,0 hi, and a Plato Degree of about 12,0%.
  • the agitator device Pullpool
  • Cooling phase of the finished wort it is carried out for a duration of about 60 minutes, by obtaining a wort final temperature of about 10° C, and in this phase 13 litres of low fermentation yeast (type 34 O) are added, in the measure of 3 envelopes 34/70.
  • the wort is aired with 8 mg of 02 per litre and introduced into a tank of traditional type, for its fermentation.
  • Fermentation phase it is carried out with a start temperature of about 11,0° C, for reaching a maximum temperature of 12° C.
  • the wort fermentation occurs by leaving the same at the temperature of 12° C up to about 2,5° Plato. Then, when the 3,5° Plato are reached, the valve for venting the C02 from the tank is shuts off, and the tank pressure is let to increase up to 1 bar, through the scrubber (pressure regulator) of the same tank.
  • the fermented wort is let to cool down up to 8° C, until the final attenuation (in the last 24 hours the Plato Degree must remain stable).
  • the pressure into the tank must be of 0,5 bar.
  • Ripening phase it is carried out at the temperature from 0° to 2° C, with a scrubber pressure from 0,4 to 0,5 bar.
  • the minimum ripening time must be of 18 days, and the pH of the so obtained beer must be comprised from 4,1 to 4,5.
  • the beer is then poured into the traditional containing and pouring keg.
  • Phase of pouring from the keg the beer must be drawn at the temperature of 6-8° C, with a drawing pressure from 1,5 to 2,0 bar.
  • the gas for drawing must be N2CO2-80/20.
  • the so obtained beer with chicory has an amber red colour and a moderate slightly bitter taste, with Plato Degrees comprised from 1 1,8 to 12,2%, with % alcohol/volume comprised from 4,5% to 5,5%, with BU (unit of EBC bitter) comprised from 17 to 21, and with a content of C02 of 4,2 g/1, and it can be sold off also in bottles, cans, small tanks, etc., depending on the market needs.
  • the invention also relates to a beer with red chicory obtained with the preparation method and with the above specified qualitative and aromatic component characteristics.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

L'invention concerne un procédé pour la préparation de bière avec de la chicorée rouge, et une bière ayant de la chicorée rouge obtenue au moyen d'un tel procédé. Le procédé utilise, comme matières premières, quatre types différents de malt, de l'eau, de la chicorée rouge et du houblon, dans les quantités et avec les phases de traitement décrites dans la présente invention, et la bière obtenue a une couleur d'ambre rouge et un goût légèrement amer modéré et peut également être vendue en bouteilles, en canettes, en petits récipients, etc., en fonction des besoins du marché.
PCT/IB2014/001189 2013-06-25 2014-06-23 Procédé pour la préparation de bière avec de la chicorée rouge, et bière ayant de la chicorée rouge obtenue au moyen d'un tel procédé WO2014207542A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITPN2013A000034 2013-06-25
IT000034A ITPN20130034A1 (it) 2013-06-25 2013-06-25 Metodo per la preparazione di birra al radicchio rosso e birra al radicchio rosso ottenuta mediante tale metodo

Publications (1)

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WO2014207542A1 true WO2014207542A1 (fr) 2014-12-31

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PCT/IB2014/001189 WO2014207542A1 (fr) 2013-06-25 2014-06-23 Procédé pour la préparation de bière avec de la chicorée rouge, et bière ayant de la chicorée rouge obtenue au moyen d'un tel procédé

Country Status (2)

Country Link
IT (1) ITPN20130034A1 (fr)
WO (1) WO2014207542A1 (fr)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105647717A (zh) * 2016-04-01 2016-06-08 邯郸学院 一种浓郁酒花香气的啤酒及其制备方法
WO2018021921A1 (fr) * 2016-07-26 2018-02-01 Bartkowiak Roman Procédé de production de bière à partir de vesce
CN109762681A (zh) * 2017-11-10 2019-05-17 师春辉 一种白花蛇舌草啤酒的生产工艺
WO2020078128A1 (fr) * 2018-10-16 2020-04-23 青岛啤酒股份有限公司 Biêre pilsner tout grain à amertume rafraîchissante et procédé de fabrication correspondant
WO2020078126A1 (fr) * 2018-10-16 2020-04-23 青岛啤酒股份有限公司 Bière pilsner tout-malt équilibrée par alcool/ester et son procédé de préparation
WO2020078124A1 (fr) * 2018-10-16 2020-04-23 青岛啤酒股份有限公司 Formule de malt pour bière pilsner tout grain avec arôme de houblon, bière résultante et procédé de fabrication correspondant
WO2020078129A1 (fr) * 2018-10-16 2020-04-23 青岛啤酒股份有限公司 Formule de malt de bière pils tout grain de type amer et rafraîchissant, bière résultante et procédé de fabrication correspondant
WO2020078127A1 (fr) * 2018-10-16 2020-04-23 青岛啤酒股份有限公司 Formule de malt de bière pilsner de blé entier coordonnée à l'ester d'alcool, bière obtenue et son procédé de préparation
CN111708395A (zh) * 2020-07-01 2020-09-25 粤海永顺泰(广州)麦芽有限公司 一种微型制麦自动化控制系统及方法
CN113201424A (zh) * 2021-05-20 2021-08-03 中国农业大学 一种藤茶蓝莓复配增味精酿啤酒及其制备工艺

Citations (2)

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RU2378336C1 (ru) * 2009-05-12 2010-01-10 Олег Иванович Квасенков Способ приготовления ароматизированного светлого пива
RU2009134544A (ru) * 2009-09-16 2011-03-27 Открытое акционерное общество "Ставропольский пивоваренный завод" (RU) СПОСОБ ПРОИЗВОДСТВА СВЕТЛОГО ПИВА "наBEERлин"

Patent Citations (2)

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Publication number Priority date Publication date Assignee Title
RU2378336C1 (ru) * 2009-05-12 2010-01-10 Олег Иванович Квасенков Способ приготовления ароматизированного светлого пива
RU2009134544A (ru) * 2009-09-16 2011-03-27 Открытое акционерное общество "Ставропольский пивоваренный завод" (RU) СПОСОБ ПРОИЗВОДСТВА СВЕТЛОГО ПИВА "наBEERлин"

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DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; "Preparation of wort for dark beer. (translated)", XP002719239, Database accession no. FS-1992-12-H-0178 *
DATABASE WPI Week 201020, Derwent World Patents Index; AN 2010-C23119, XP002719238 *
DATABASE WPI Week 201211, Derwent World Patents Index; AN 2012-B52599, XP002719237 *

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105647717A (zh) * 2016-04-01 2016-06-08 邯郸学院 一种浓郁酒花香气的啤酒及其制备方法
CN105647717B (zh) * 2016-04-01 2017-03-22 邯郸学院 一种浓郁酒花香气的啤酒及其制备方法
WO2018021921A1 (fr) * 2016-07-26 2018-02-01 Bartkowiak Roman Procédé de production de bière à partir de vesce
CN109762681A (zh) * 2017-11-10 2019-05-17 师春辉 一种白花蛇舌草啤酒的生产工艺
WO2020078128A1 (fr) * 2018-10-16 2020-04-23 青岛啤酒股份有限公司 Biêre pilsner tout grain à amertume rafraîchissante et procédé de fabrication correspondant
WO2020078126A1 (fr) * 2018-10-16 2020-04-23 青岛啤酒股份有限公司 Bière pilsner tout-malt équilibrée par alcool/ester et son procédé de préparation
WO2020078124A1 (fr) * 2018-10-16 2020-04-23 青岛啤酒股份有限公司 Formule de malt pour bière pilsner tout grain avec arôme de houblon, bière résultante et procédé de fabrication correspondant
WO2020078129A1 (fr) * 2018-10-16 2020-04-23 青岛啤酒股份有限公司 Formule de malt de bière pils tout grain de type amer et rafraîchissant, bière résultante et procédé de fabrication correspondant
WO2020078127A1 (fr) * 2018-10-16 2020-04-23 青岛啤酒股份有限公司 Formule de malt de bière pilsner de blé entier coordonnée à l'ester d'alcool, bière obtenue et son procédé de préparation
CN111708395A (zh) * 2020-07-01 2020-09-25 粤海永顺泰(广州)麦芽有限公司 一种微型制麦自动化控制系统及方法
CN111708395B (zh) * 2020-07-01 2021-02-19 粤海永顺泰(广州)麦芽有限公司 一种微型制麦自动化控制系统及方法
CN113201424A (zh) * 2021-05-20 2021-08-03 中国农业大学 一种藤茶蓝莓复配增味精酿啤酒及其制备工艺

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