RU2129595C1 - Method for production of beer "kholodok" - Google Patents

Abstract

FIELD: brewing industry. SUBSTANCE: according to method, mash is prepared by applying single-action or double-action procedure. Mashing is started at water temperature of 34 C. Then, heating is undertaken up to temperature of 37 C with keeping at this temperature during 10 min. Next heating is carried out up to temperature of 52 C with keeping at this temperature during 10 min. After that, heating is performed up to 63 C with keeping at this temperature during 10 min. Then, part of mash is boiled and is mixed up to definite temperature together with other part of mash. Mixture is kept at certain temperature up to complete saccharization. Hop is introduced in three stages. Used as hop product is hop extract, hop catkins or granulated hop. Ready beer contains at least 2.7 % of alcohol, 0.6 % of proteins and 4.7 % of carbohydrates. Aforesaid method allows for producing inexpensive beverage with balanced taste and aroma, quenching thirst successfully. It also allows for widening variety range of beer kinds. EFFECT: higher efficiency. 2 cl, 2 ex

Description

 The invention relates to the brewing industry of the food industry and relates to methods for the production of original beers.

A known method for the production of beer, involving the preparation of mash from malt and unmalted materials using the single-stripping method, starting from 45 - 50 ^o C and holding for 20 minutes, then grind it with the addition of water at 40 ^o C, rub and stand for 15 minutes, heated to 75 - 78 ^o C and incubated for 15 minutes, then boiled for 30 minutes and cooled to 85 ^o C with cold water. A mash pre-cooked at 25 -30 ^° C is introduced and rubbed together for 20 minutes at 52 ^° C. Next, the beer preparation process is carried out according to orthodox technology (GB 1259522, C 12 C 9/00, 01/05/72, We Veb Berliner Brauereien).

 A known method for the production of beer, involving the preparation of mash from unmalted raw materials using enzyme preparations (GB, 1466957, C 12 C 7/00, 16.03.77, We Boehringer Jngtlhtim GMBH).

 A known method for the production of beer, involving the preparation of malt wort, boiling must, primary fermentation with fractional introduction of sugars, secondary fermentation and ripening, aging and bottling (US, 4971808, C 12 C 11/04, 20.11.90 Kazushi Takeda Kazumasa Nokura).

 The disadvantage of these methods is the complexity of the technology. The resulting drinks allow you to expand the range, but the taste characteristics are among the traditional.

The closest in essence and result is a method of preparing beer, which involves preparing a mash by mixing water with light malt and conducting alternating heating and aging processes, filtering the resulting wort, set the wort for boiling with the introduction of hop products, fermentation, fermentation and bottling. Mashing begins with 37 - 38 ^o C, and use light malt. Slow heating is carried out to 42 ^° C, followed by exposure for 10 minutes, heated to 63 ^° C and held for 40-50 minutes, heated to 70 ^° C, held for 25 minutes, then boiled for 15 minutes to a wort density of 11.8%. Initially, hops are given 90% of the total amount of boiling. The remaining 10% is administered 15 minutes before the end of boiling.

Boiling is completed when the density becomes 12.3 - 12.7%. Yeast is administered in an amount of 0.6 - 0.7 l / hl. Fermentation is carried out for 7 - 9 days at 8.5 - 9.5 ^o C until the content of the visible extract is 3.0 - 3.8%, it is fermented at 1 - 2 ^o C for 30 days (RU 2068875, C 12 C 7/00, 11.11 .96, JSC "Plant named after Stepan Razin").

 The resulting drink has a full taste, sufficient stability, but can not be classified as light drinks that quench thirst.

 The technical result of the proposed method is to obtain an inexpensive drink with a harmonious taste and aroma of a fermented malt drink with hop bitterness without any extraneous smacks and smells that quench thirst.

 Beer is a complex system in which most of the extractive substances are present in the form of colloidal solutions. The chemical composition of beer varies in a rather wide range depending on the type of beer. It depends on the composition of the mound, the extractivity of the original wort, the degree of fermentation, etc., that is, from almost every stage of beer production. From the point of view of quality, the concentration of the original wort is of primary importance. This is the main value characterizing the type of beer.

 Thus, each specific beer technology allows you to get a unique, original beer with the characteristics of taste, aroma and biochemical properties inherent only to this beer.

 The process of making beer wort takes place in three stages: mashing the malt, filtering the wort and boiling the wort with hops.

 The first mashing step is to mix crushed malt with water. Moreover, for the normal course of all subsequent stages, it is necessary to wet each particle of crushed raw materials. When mixing, there is a transition of soluble substances into solution and swelling of colloidal substances. The task of mashing is to obtain as much extract as possible from crushed malt. Along with the maximum yield of the extract, it is necessary to obtain a wort corresponding to the nature of the beer being produced.

 This stage lays the foundation for a special type of beer, since during mashing, in addition to saccharification of starch, other enzymatic processes also occur: the breakdown of proteins, organic phosphorus compounds.

 Of great importance for the quality of beer is the composition of proteins. They affect the foaming, durability and taste of beer. In addition, the breakdown products of proteins - amino acids - are necessary for the nutrition and reproduction of yeast.

 When boiling with hops, the wort evaporates to the desired density and sterilizes it, inactivates the enzymes, coagulates some of the dissolved proteins, leaches and dissolves the bitter and aromatic substances of hops.

The technical result is achieved by the fact that in the beer production method, the mash is prepared by mixing light malt with water and conducting alternating heating and aging processes, filtering the resulting wort, a set of wort for boiling with the introduction of hop products, fermentation, fermentation and bottling. The mash preparation begins at a temperature of water supplied to the mash boiler equal to 34 ^o C, mashing is carried out with the stirrer working, the mass is heated to 37 ^o C and held for 10 minutes, then heated to 52 ^o C and again kept for 10 minutes, after which the mash heated to 63 ^o C and held for 15 minutes, 1/3 of the mash was taken into the boiling kettle and heated to 72 ^o C with aging until completely saccharified, then 1/3 of the mash was heated to boiling, boiled for 40 minutes and introduced into the mash vat to bring the temperature mass 65 ^o C and exposure 10 minutes, the remainder. A mash boiler is also pumped from the boiling boiler with bringing the mass temperature to 72 ^o C and holding until completely saccharified, then heated to 77-78 ^o C and pumped to filtration, the wort is set to a mass fraction of solids in the wort of 9.8%, hop products they are introduced from the calculation of Gc 0.56 in three doses, the first portion - 40% after 5 minutes after the start of boiling, the second - 35% after 60 minutes from the moment of boiling, and the third - 25% is set 15 minutes before the end of boiling, fermentation is carried out until visible extract at the end of fermentation 3.8 - 3.9, and the finished beer contains 0.6% proteins and 4.7% carbohydrates.

 In this case, the first portion of hop products consists of hop extract and pine cones, the second portion is from granulated hops, and the third is from pine cones.

 In addition, 15 minutes before the end of boiling the wort, the Breakbreight enzyme is set at the rate of 2 g / hl of hot wort.

 The present invention meets the condition of novelty, since no methods for the production of beer with the proposed parameters were found.

 The invention meets the condition of "inventive step", since the proposed differences allow you to get a light drink that quenches thirst, with original organoleptic characteristics, as well as expand the range of types of beer.

 The invention is industrially applicable, since for the entire implementation does not require any previously unknown means.

 Example 1. For the production of beer using brewing malt, light 100% hops from the calculation of G. 0.56.

 Carry out a single-wipe mashing method.

To do this, carry out a set of water in the shutter vat at 34 ^o C. Wipe the entire amount of malt with a working mixer.

The mass is heated to 37 ^° C and held for 10 minutes, then heated to 52 ^° C and held for 10 minutes, after which the mash is heated to 63 ^° C and held for 15 minutes.

1/3 of the mash is taken and pumped to the decoction boiler. 1/3 in the boiling boiler is heated to 72 ^o C and maintained until completely saccharified. Then 1/3 of the mash is heated to boiling and boiled for 40 minutes. Boiled 1/3 of the mash is slowly pumped from the boiling boiler to the mash boiler to a temperature of 65 ^o C and held for 10 minutes. The remainder of the boiling boiler is pumped into the mash boiler to a temperature of 72 ^o C and maintained until completely saccharified. Mash in the mash boiler is heated to a temperature of 77 - 78 ^o C and pumped to the filtration.

 A set of wort is produced up to a mass fraction of solids in the wort of 9.8%. The hop task is carried out in three steps. The first portion of 40% (20% hop extract, 20% pine cones) is set 5 minutes after the start of boiling. The second portion of 35% (granular hops) is set after 60 minutes from the moment of boiling. The third portion of 25% (pine cone) is set 15 minutes before the end of boiling. 15 minutes before the end of boiling the wort, the Breakbreight enzyme is set at the rate of 2 g / hl of hot wort. Wort boiling is carried out for 90 - 120 minutes to a mass fraction of solids in the finished wort of 10.5%.

Chilled to 6 - 7 ^o C must introduce seed yeast at the rate of 0.8 g / hl. The duration of fermentation is 6-7 days.

The maximum fermentation temperature is up to 9 ^o C. Transfer of green beer for fermentation at 4-5 ^o C. Visible extract of green beer 3.8 - 3.9%. Fermentation is carried out at 0 - 3 ^o C in closed tanks under a pressure of 0.4 - 0.5 MPa.

 The duration of fermentation is at least 14 days. The dowel time of the tank is no more than 24 hours after the tank is filled with young beer.

 Beer is filtered on a kieselguhr filter with compressed air saturated with carbon dioxide through a carbonizer. When filtering for protein-colloidal resistance, the Bekosorb 2500 stabilizer is used at the rate of 25-30 g / hl of unpasteurized beer.

 The finished beer is a drink with the taste and aroma of a fermented malt drink with hop bitterness without any extraneous smacks and smells. Beer is released filtered and unfiltered. Unfiltered beer is released unclarified and clarified. According to the method of brewing beer, “Chill” is produced unpasteurized and pasteurized.

 Example 2. Carry out the processes similar to those described in example 1, with the only difference being that the mashing is carried out by the two-welding method. The nutritional value of the resulting beer: carbohydrates 4.7 g per 100 g, protein - 0.6 in 100 g of beer, energy value - 37 kcal per 100 g of beer.

 Foam indicators: - for bottled beer, the height of the foam is at least 20 mm, the foam resistance is at least 2 minutes, for barrel beer (and other tanks) the foam height is at least 15 mm, the foam resistance is at least 1.5 minutes.

 The mass fraction of solids of the wort is 10.3 - 10.7%. Mass fraction of alcohol is not less than 2.7%.

Claims (3)

1. A method for the production of beer, involving the preparation of mash by mixing water with light malt and conducting alternating heating and aging processes, filtering the resulting wort, a set of wort for boiling with the introduction of hop products, fermentation, maturation and bottling, characterized in that the preparation of mash begins at a temperature water supplied to the mash boiler, equal to 34 ^o C, mashing is carried out with the stirrer working, the mass is heated to 37 ^o C and incubated for 10 minutes, then heated to 52 ^o C and again discharged live for 10 minutes, after which the mash is heated to 63 ^° C and held for 15 minutes, 1/3 of the mash is taken into the boiling pot and heated to 72 ^° C with exposure to complete saccharification, then 1/3 of the mash is heated to boiling, boiled for 40 minutes and introduced into the mash boiler to bring the mass temperature to 65 ^o C and holding for 10 minutes, the remaining part from the boiling boiler is pumped to the mash boiler to bring the mass temperature to 72 ^o C and holding to complete saccharification, and then heated to 77 - 78 ^o C and pumped to filtration, a set of wort is carried out to mass the share of solids in the wort is 9.8%, hop products are introduced at the rate of 0.5 0.56 in three doses, the first portion is 40% 5 minutes after the start of boiling, the second 35% after 60 minutes from the moment of boiling, and the third 25 % is set 15 minutes before the end of boiling, fermentation is carried out to a visible extract at the end of fermentation 3.8 - 3.9%, and the finished beer contains 0.6% protein and 4.7% carbohydrates.  2. The method according to p. 1, characterized in that the first portion of hop products consists of hop extract and pine cones, the second portion is from granulated hops, and the third is from pine cones.  3. The method according to claim 1, characterized in that 15 minutes before the end of boiling the wort, the enzyme Breakbreight is set at the rate of 2 g / hl of hot wort.