RU2170759C1 - Method of beer production - Google Patents

Abstract

FIELD: brewery industry. SUBSTANCE: method involves production of light beer with mass part of dry matter 15%. Method involves the use of 10% of corn meal or groats, not less, and 0.5% of soybean meal or flexes, not above, of the total brewing mash loading as non-malted materials. Light malt is taken in the amount 86.5%. In the case of flexes using they are added 15-20 min before wort boiling end and in the case of soybean meal using it is added during brewing mash that is carried out with a single decoction and process begins at 36-37 C from 30% of ground malt, soybean meal and corn meal or groats. After boiling the decoction is diluted with cold water to 50-52 C. Brewing mash is acidified with lactic acid to pH 5.5-5.7 and kept at 52 C for 20 min. Boiling of wort with hop-like products is carried out for 1.5 h and they are added for three stages: the 1-st portion in the amount 20% is added before boiling; the 2-d portion in the amount 60% is added in 10-15 min after onset of boiling and the 3- d portion is added 30 min before termination of wort boiling. Invention provides to produce drink with full taste of good fermented beer. EFFECT: improved organoleptic properties of beer, broadened assortment, improved quality. 2 ex

Description

 The invention relates to brewing.

 There are various methods for the production of beer, which involve the use of soy, in particular, to stimulate yeast (see Brewing industry. Collection. - M .: Pishchepromizdat, 1957, N 2, S. 29-36).

 However, the known method has generalized techniques and does not indicate specific techniques that allow to obtain a high-quality final product, but is of a recommendatory nature.

 There is a known method for the production of beverages, according to which, to activate the fermentation of beer wort, it is proposed to introduce about 0.5% of soy flour into the fermented wort (see ed. Certificate of the USSR 91066, class C 12 C 7/053, 1950).

 However, this method is also more theoretical in nature, does not imply a specific set to obtain a product that meets high quality requirements.

The closest is the beer production method, which involves preparing a mash by mixing light malt and unmalted materials with water, carrying out alternating heating and aging processes, filtering the resulting wort, boiling the wort with hop products, fermenting, fermenting and bottling. In this case, mashing starts at 67-73 ^o C from unmalted materials, which are taken as barley, rice, wheat, maize, oats and millet, as well as 4-20% malt, mashing is carried out until complete dextrinization, cooled to 54-62 ^o C with the establishment of a pH of 4.5-5.5 with the introduction of enzymes and acidification (GB 1465957, C 12 C 7/04, 16.03.77).

 The disadvantage of this method is that it involves a complex composition of unmalted materials and does not allow you to get a drink with a full balanced taste.

 The objective of the invention is to obtain a drink with the full taste of well-fermented beer, improving its organoleptic properties and expanding the range of drinks.

This is achieved by the fact that in a method for producing beer, which involves preparing a mash by mixing light malt and unmalted materials with water and carrying out alternating heating and aging processes, filtering the resulting wort, boiling the wort with hop products, fermentation, fermentation and bottling, according to the invention as unmalted materials take at least 10% of the total mash of corn flour or cereal mash and not more than 0.5% soy flour or flexes, light malt is taken in the amount of 86.5%, while in the case of use soy flake administered 15-20 minutes before the end of wort boiling, and in the case of soy flour - it is introduced at mashing, which lead to one and the decoction was started at a temperature of 36-37 ^o C of 30% crushed malt, soy flour, and corn flour or grains, after boiling, the broth is diluted with cold water to a temperature of 50-52 ^o C, the mash is acidified with lactic acid to a pH of 5.5-5.7 and kept at a temperature of 52 ^o C for 20 minutes, boiling the wort with hop products is carried out in within 1.5 hours, hop products are added to the wort in three doses: 1st time portion - 20% is added before boiling, the 2nd portion of 60% - 10-15 minutes after the start of boiling and the third portion - 30 minutes before the end of boiling wort.

 The combination of signs indicating the stage of introduction of soy flour or flexes, the modes of mashing and hopping of the wort allow the claimed invention to be considered new and meet the condition of "inventive step", since it allows to obtain a final product with enhanced organoleptic characteristics that distinguish beer from a number of similar drinks.

 The invention is industrially applicable, because for its implementation does not require any additional equipment or raw materials not previously used in the brewing industry.

 The invention is illustrated by examples of its implementation.

Example 1. In the preparation of light beer "Litvinovskoe" with a mass fraction of solids of 15%, barley light malt is used, having a laboratory wort color of not more than 0.3 m ³ of iodine solution with a concentration of 0.1 mol / dm - 86.5%, corn grains - not less than 10% of the total mash filling, granulated sugar, raw sugar - not less than 3%, soy flour (flexes) - not more than 0.5%, pressed hops, ground, granulated, briquetted, hop extracts, CO _2- extracts allowed for use by the Ministry of Health of the RSFSR with a norm of bitter substances of 1.5-1.6 g / dal of hot wort , enzyme preparations authorized by the Ministry of Health of the RSFSR.

 When processing malt with a dissolution degree of more than 3%, it is advisable to use enzyme preparations. The amount of enzyme preparations is calculated in accordance with the current "Instructions for the production of malt and beer" (TI 18-6-47-85).

When preparing beer wort, mashing with one decoction is used. In a mash kettle with a working mixer at a temperature of 36-37 ^o C rub all corn flour and 30% crushed malt and soybean skim flour. Then the temperature is raised to 50-52 ^o C (1 ^o C in 1 minute), hold for 30 minutes, then the temperature is raised to 63 ^o C and held for 30 minutes, raised to 70 ^o C and held for 30 minutes. A quick rise in temperature to a boil and boiling of the decoction for 40 minutes.

After boiling, the decoction is diluted with cold water to a temperature of 50-52 ^o C and the remaining amount of crushed malt is poured, the mash is acidified with lactic acid to a pH of 5.5-5.7, the calculated amount of the enzyme preparation is introduced and the extract is kept at a temperature of 52 ^o C for 20 minutes. Raise the temperature to 63 ^o C, withstand 30 minutes, raise the temperature to 70 ^o C, withstand 30 minutes. Check total congestion for saccharification. If saccharification is incomplete, raise the temperature to 70 ^o C, incubated for 10-15 minutes. Again check the completeness of saccharification on iodine.

The candied mash is heated to a temperature of 77-78 ^o C and pumped into the filtration tank for filtration.

 Mash filtration is carried out in the generally accepted manner in accordance with the current "Instruction for the production of malt and beer."

The filtration tank is washed and warmed up by supplying hot water under the filter sieves with a temperature of 78-80 ^o C so that the water covers the filter sieves by 10-15 mm. Hot water is fed under the sieves in order to displace air from under the sieve space, which complicates the filtering process. The temperature of the water going to the filtration should not be lower than 78-80 ^o C, since at low temperature the viscosity of the wort increases, which complicates the process of filtering the mash. Wort and wash water should drain as transparent as possible, otherwise clarification of the wort and beer in subsequent operations is difficult, and the finished beer may have a rough taste and unusual bitterness. Sugar mash must be pumped quickly and in such a way that particles of crushed malt do not fall on the filter sieves and clog them. To uniformly form the filter layer in the tub, a cultivator is turned on for a short time. After two, three revolutions, the cultivator is turned off and the mash is left completely idle for 25-30 minutes for delamination to clarify the wort layer under the pellet. Then they begin to “beat off” the taps, starting the filtering “on themselves”. Turbid wort from the pick-up trough is returned to the filter tank by a pump. As the wort is clarified, the taps of the filter battery are transferred from the return of the muddy wort to the filtration to the wort boiler. Decantation is used only in case of good separation and clarification of the wort and grains. If the wort is cloudy or contains a large amount of husk, then decantation is stopped. In the case of a significant slowdown in the filtration rate of the first wort and the inability to decant it, the filtration is stopped, the cultivator is turned on, gradually lowering it to the desired position. Loosen the layer for 10 minutes and start filtering.

After pulling the first wort into the filter tank, hot water with a temperature of 78-80 ^o C is collected and the ripping mechanism is turned on. The layer of collected water should correspond to the height of the layer of grains after loosening. After a set of water, the baking powder is turned off and filtering through the upper taps is turned on. In the case of a strong slowdown of the filtration, it is recommended to turn on the water “under the sieves” for a few seconds to raise the pressed lower layer of the grains, turn on the cultivator when the filtration is stopped, then turn off the taps and start the filtration again. When collecting each subsequent wash water, it is necessary to loosen the layer of grains, including periodically the cultivator. A set of wash water should be carried out only through the upper nozzles so that its level is 150 mm higher than the level of the layer of loosened grains. Filtration is carried out to a density of 14.3-14.4% in a brew boiler. Wash water collection is continued to a density of 1%. The temperature during storage of wash water in the collector support not lower than 70 ^o C.

 Boiling the wort with hops is carried out in a brewing boiler to a density of 14.9 - 15.0% for 1.5 hours. Hops and hop products are added to the wort in three steps.

When using pressed hops, hopping is carried out according to the following regime:
1st portion - 20% contribute to the wort before boiling;
2nd portion - 60% - 10-15 minutes after the start of boiling;
3rd portion - 20% - 30 minutes before the end of boiling the wort.

 When processing other hop products, hopping methods can be applied in accordance with the "Instructions for the use in the brewing of hops and their processed products", taking into account the quality of hops. Adjust the pH within the range of 5: 0 - 5.3. 30 minutes before the end of boiling the wort set the estimated amount of granulated sugar or raw sugar. To improve the clarification of the wort, 10-15 minutes before the end of boiling, the calculated amount of Irish moss or shipyard is set. The end of boiling of the wort is determined by the mass fraction of solids in it, coagulation of protein-tannins in large flakes and the transparency of the hot wort.

 Fermentation and fermentation of young beer is carried out in accordance with the "Instruction for the production of malt and beer", approved by Uprpivo, Ministry of food industry of the USSR from 01.07.86.

The rate of application of liquid brewer's yeast to the main fermentation is 0.6 - 0.7 l / hl of wort. Duration of fermentation is 7-8 days. The minimum fermentation temperature is 6 ^o C, the maximum is 9 ^o C. The visible debris at the end of fermentation should reach 2.8-3.1%. The temperature when pumping young beer to the camp department should not be higher than 4 ^o C.

Fermentation of beer in camp tanks is carried out at a temperature of 0-2 ^o C for at least 40 days with a minimum sheet pile pressure of 0.04 MPA. Bottling of finished beer is carried out in accordance with the current technological instructions.

 All technological processes are carried out on standard equipment available at the enterprise.

 Example 2. The method is carried out analogously to example 1, while in the case of using soya flexes they are administered 15-20 minutes before the end of boiling the wort.

 The proposed method allows to obtain a drink with the full taste of well-fermented beer, improve its organoleptic properties and expand the range of drinks.

Claims (1)

A method for the production of beer, which involves preparing a shutter by mixing light malt and unmalted materials with water and carrying out alternating heating and aging processes, filtering the resulting wort, boiling the wort with hop products, fermentation, fermentation and bottling, characterized in that at least unmalted materials are taken 10% of the total mash of corn flour or cereal mash and not more than 0.5% of soy flour or flexes, light malt is taken in the amount of 86.5%, while in the case of using soy flexes, they are introduced 15 to 20 minutes before the end of boiling the wort, and in the case of using soy flour, it is introduced during mashing, which is carried out with one decoction and starts at a temperature of 36 - 37 ^o C from 30% crushed malt, soy flour and corn flour or grains, after boiling, the broth is diluted with cold water to a temperature of 50 - 52 ^o C, the mash is acidified with lactic acid to a pH of 5.5 - 5.7 and kept at a temperature of 52 ^o C for 20 minutes, the wort with hop products is boiled for 1, 5 hours, hop products are added to the wort in three doses, 1 portion - 20% is added before boiling, The 2nd portion of 60% - 10 - 15 minutes after the start of boiling and the third portion - 30 minutes before the end of boiling of the wort.