RU2270851C1 - Method for beer production - Google Patents

Abstract

FIELD: brewing, in particular complex and high effective methods for beer production.

SUBSTANCE: claimed method includes manufacturing of two products in single process, namely alcohol-free beer and base for production of beer products and beverages. Abovementioned second product is obtained by dialysis followed by alcohol-free beer separation from dialysate. Dialysate in blended with mash comprising 25-35 mass % of non-nopped wort, or maltose syrup, or mixture thereof. Then yeast is introduced in amount of 50-150 millions of cells/ml of mixture to produce ready for attenuation mash with extract content of 14-25 %. Attenuation is carried out in barrel tanks at 15-25°C followed by conditioning for 8-14 days to produce (after yeast removal) product with alcohol content of 7-13 vol.% and pH 4.4-4.7. Obtained product after filtration may be used as base for beer beverages production by blending thereof with various flavorings such as juices or fruit infusion of blackcurrant, forest berry or citrus.

EFFECT: product of improved organoleptic properties and decreased cost.

11 cl, 3 ex

Description

FIELD OF TECHNOLOGY

The invention relates to brewing, in particular integrated, highly efficient methods for the production of beer.

BACKGROUND OF THE INVENTION

In the world brewing, new directions have been outlined such as the production of non-alcoholic beer, as well as the production of low-alcohol drinks based on beer with the taste and aroma of fruits, coffee, cola and the like, called Birmix or beer-based cocktails, malt cocktails.

The current level of brewing technology offers many solutions aimed both at obtaining non-alcoholic beer, and at getting special beer with various flavoring and / or aromatic additives, as well as at getting the basis for beer products.

For example, methods for producing non-alcoholic beer are known. Some of them provide for any special techniques in the process of brewing beer (patent GB 2181450, 04/23/1987), others - special treatment of finished beer to remove alcohol (RF patent 2195481, 12/27/2002).

The disadvantage of these methods is their complexity and high cost of the finished product.

A known method for the production of beer, which can be attributed to special varieties, which involves the use of flavor component in the process of brewing beer. It is proposed to introduce a 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 a bird cherry plant - at various stages of beer production - during mashing, during boiling, in the process of filtering beer (RF patent 2084501 C 12 C 7/00, 09/20/97).

The disadvantage of this method is that due to the joint biochemical processing of the flavor component at the stages of fermentation, mashing, not only its own organoleptic characteristics change, but also the traditional indicators of beer itself change.

Various solutions are known aimed at flavoring an already finished beer, for example, a food supplement is known, which is intended, in particular, for flavoring beer, giving it an aroma, for example, of orange (RF patent 2157647, A 23 L 1/30, 10.20.1999). A known method of producing beer using lemon flavor (patent PL 336441 C 12 C 12/00, 05/07/2001). Beer is known which may contain components of various herbs, fruits or various components of flavoring substances (see RF patent application 2000114799, C 12 C 12/00, 06/07/2002).

The disadvantage of these types of beer is that their cost is very high due to the fact that first you need to produce two complete products, and then mix them.

A known method of producing a base for various food compositions. According to this method, a wort with a high extract content is subjected to fermentation. Fermentation is carried out with periodic or continuous addition of carbohydrates (sugars) to the fermentation medium in an amount depending on the assimilation of the used yeast. Wort is made from malt, but rice and starch are allowed. Any yeast is used for fermentation: brewery, wine, sake and the like.

The beer obtained by this method is quite strong, intended mainly for the subsequent preparation of food compositions, for example, with the addition of spices, mustard, etc. (US patent 4971808, 1990).

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

Closest to the proposed invention is a method for the production of beer, which includes preparing a mash, filtering it, boiling wort with hops, clarifying, cooling, ripening, filtering beer, carbonizing, processing by dialysis to obtain non-alcoholic beer and dialysate, pasteurization and bottling (US patent 4612196 , 1986).

According to this method, the alcohol content in beverages obtained by fermentation is reduced by membrane methods, for example, by dialysis to form a low alcohol beverage.

However, in the process of membrane separation, two products are always obtained, in this case non-alcoholic beer and dialysate, which is not involved in the further brewing process, despite the fact that it contains not only alcohol of endogenous origin, but also other biologically valuable components.

SUMMARY OF THE INVENTION

The objective of the present invention is to provide a technology that rationally uses a by-product of the production of non-alcoholic beer to obtain the basis for special beer, that is, beer with various flavoring and / or aromatic additives.

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 rather wide range depending on the type of beer. It depends on many factors, and in particular on how each stage of beer production will be carried out. The brewing process is very sensitive to all technological methods, especially to the stage of fermentation. Firstly, 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 of yeast, temperature, as well as the subsequent actions of maturation, clarification, storage, etc.

The main fermentation 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. Significantly more active in this regard are higher alcohols formed during fermentation and collectively referred to by the term fusel oils.

The increase in the number of fusel oils in beer first goes in parallel with the process of fermentation of sugars. For the first 60 hours during the normal course of fermentation, both of these processes have a linear direction, and only in the final stage does the increase in fusel oil content occur rather than fermentation. And this is a very important point determining the final quality indicators of beer (N. Bulgakov. “Taste, aroma and resistance of beer”; M., TSINTIPISHEPROM, 1962, pp. 3-9).

Therefore, one of the most basic processes affecting the biological and organoleptic value of beer is fermentation. Moreover, the fermentation temperature is mainly dictated by the subsequent clarification of beer, namely, for better clarification and the allocation of the greatest amount of proteins that precipitate at a low temperature, it is recommended to ferment the wort at a low temperature, that is, in a cold mode. But on the other hand, the fermentation temperature affects the accumulation of fusel oils. So when fermenting with bottom yeast at 25 ° C, less fusel oils were obtained than at 10 ° C (N. Bulgakov. “Taste, aroma and resistance of beer”; M., TSINTIPISHEPROM, 1962, p. 10).

Currently, the brewing industry makes extensive use of cylindrical tanks, in which the fermentation process is very vigorous. This is noted by world famous brewers. The famous Belgian beer from the Chimay Monastery is also produced in cylindrical tanks using clarifier separators after cold aging (“Brewers' guardian - brewer's companion”; No. 4, 1998, pp. 11-17).

Thus, to obtain a product with the desired properties (both in chemical composition and organoleptic characteristics), it was important for the inventor to find the optimal modes, both temporary and temperature, and, more important, to mutually link each of the beer production processes between each other and with the equipment used, because the quality of beer is formed at each stage of its creation.

The present invention provides a technology for producing in a single inextricable process, in fact, both non-alcoholic beer and the basis for producing beer-based drinks (special beer) with the possible subsequent production of a wide range of low-alcoholic beverages based on beer.

The technical result consists in the fact that, in accordance with the proposed technology, the cost of the finished product is reduced, the basis for special beer, developed on an unorthodox wort using the secondary product of the main process - dialysate, allows you to get the final product, combined in taste and aroma indicators with almost any taste and / or aromatic additive. At the same time, non-alcoholic beer, through special refinement after desalcoholization, acquires all the taste and aromatic indicators of traditional high-quality (alcoholic) beer.

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

The technical result is provided by the following set of essential features characterizing the method of preparing beer according to the invention.

The method involves preparing a mash, filtering it, boiling wort with hops, clarifying, cooling, fermenting, fermenting, cooling, stabilizing, filtering beer, carbonizing, processing by dialysis to obtain non-alcoholic beer and dialysate. After treatment by dialysis, the resulting non-alcoholic beer is preferably (to ensure a shelf life guarantee) pasteurized and bottled. The resulting dialysate is mixed with a wort containing 25 ÷ 35 wt.% Dry matter and consisting of un hopped wort or maltose syrup or a mixture thereof. When a mixture of un hopped wort or maltose syrup is used as a wort, their mixture in equal proportions is most preferred. Enter yeast at the rate of from 50 to 150 million cells / ml of the mixture, preferably about 100 million cells / ml of the mixture. Thus obtained must be ready for fermentation must has an extractivity of 14 ÷ 23% (by weight). Fermentation is carried out at a temperature of 15 ° C ÷ 25 ° C, preferably in cylindrical tanks, followed by exposure for 8-14 days, preferably for 10 days. The optimum holding temperature is approximately 19 ° C. After removing the yeast, a product is obtained with a volumetric alcohol content of 7 ÷ 13% and a pH of 4.4 ÷ 4.7. The product is preferably filtered on a kieselguhr filter. The product obtained after filtration can be used as the basis for the production of various beer products, in particular, such as low-alcohol drinks based on beer with a variety of flavoring and / or aromatic additives, beer-based cocktails, and malt cocktails.

To obtain low-alcoholic beverages based on beer (special beer), the resulting base for beer products can be mixed with flavoring and / or aromatic additives.

As flavoring and / or aromatic additives, juices or fruit drinks of blackcurrant, wild berry or citrus can be used. This will make it possible to produce beer of various directions in a single technology with maximum saving of raw materials, which has a positive effect on the cost of the final product.

The method according to the invention allows to obtain a product having new valuable properties from a by-product of the production of non-alcoholic beer. Features of the composition of the wort for its subsequent fermentation can significantly save raw materials, reduce costs and get a high-quality base for the production of special types of beer.

INTELLIGENCE. SUMMARY OF THE INVENTION

The invention is illustrated by examples of its implementation, given only for illustrative purposes and not limiting the scope of the invention.

Example 1

The mash was prepared by the infusion method, saccharizing for 30 minutes at a temperature of 72 ° C, followed by heating for 5 minutes to a temperature of 78 ° C for transfer to filtration.

Bitter hops were added to the wort at the rate of 8 ÷ 10 g of α-acid per 1 Hl of prepared wort at the beginning of boiling. The duration of boiling the wort with hops is 60 minutes. The extractivity of the initial (initial) wort 11 ± 0.5 wt.%.

The main fermentation and fermentation was carried out in cylindrical tanks.

Yeast was added to the chilled to 10 ° C and aerated wort at the rate of 10 ÷ 20 million cells per 1 ml of wort based on the total volume of the tank.

The temperature regime of fermentation is 12 ° С ÷ 15 ° С.

Before transferring beer to stabilization tanks, the beer should cool to 10-1.5 ° С.

Stabilization parameters: at least 24 hours at a temperature of -1.5 ° C.

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

Beer alcohol is reduced by dialysis.

The installation consists of a distribution block, a dialysis module block, a steam generator and a column, a self-supporting insulated wire installation for CIP washing equipment.

Filtered beer with a volumetric alcohol content of not more than 5% of porcelain from the distribution unit is pumped to a modular unit, in which it is distributed according to dialysis modules. Beer flows along the inner surface of the membranes, the dialysate is supplied countercurrently on the outside of the membrane. Alcohol is converted to dialysate due to the difference in alcohol concentrations in beer and dialysate. A dialysate with a volume alcohol content of 5.5% by gravity is collected in a buffer tank.

Beer with a reduced alcohol content of not more than 0.5% (by volume) is cooled, then saturated with CO ₂ and pumped to farfas. From farfas through the pasteurizer, beer is fed to the bottling line.

For a guaranteed shelf life of the beer (6 months), it is pasteurized before bottling.

Pasteurization is carried out on special heat exchangers in the stream. Pasteurization is carried out at + 70 ÷ 75 ° C for 30 seconds, followed by cooling to a temperature of 5 ÷ 13 ° C.

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

Dialysate in an amount of 900 ÷ 1000 Hl from the buffer tank is pumped to the CCT (cylinder-conical tank). After collecting the entire volume of dialysate into the fermentation tank, an un hopped wort with a solids content of 30 wt.% In a volume of 820 Hl is set. During the transfer of the wort, a yeast task occurs at the rate of 100 million cells / ml of the mixture (dialysate + wort). The result is a solution ready for fermentation with a volume of 1800-1900 Hl and a density (extractiveness) of 16.5%.

The dialysate storage temperature in the CCT is 5 ° C. The wort transfer temperature to the fermentation tank is 30 ° C. The temperature regime of fermentation is 15 ÷ 25 ° C. The exposure time at 15 ÷ 25 ° C - 10 days.

After fermentation and removal of yeast, a product is obtained with a volumetric alcohol content of 9.5% (volumetric), pH 4.4 ÷ 4.7. The volume is 1400 ÷ 1500 Hl, which is filtered on a kieselguhr filter and transferred to porcelain for subsequent use as the basis for the production of beverages based on beer - special beer. The alcohol content in the filtered product is 9 ÷ 9.5% (by volume).

For the preparation of special beer, the obtained base was used, adding to it 10 wt.% Blackcurrant fruit juice or wild berry fruit juice. Received a drink with an alcohol content of 7% (by volume). Mass fraction of carbon dioxide is not less than 0.3%.

Example 2

All processes were carried out similarly to the processes described in example 1, with the exception of the wort for the preparation of the basis for special beer. Maltose syrup was used as a wort.

To obtain a special beer, the resulting base was mixed with 10 wt.% Citrus juice. Received a drink with an alcohol content of 7%, the mass fraction of carbon dioxide is not less than 0.5%.

The resulting drink was harmonious in terms of taste and aroma. There was no sensation of beer artificially diluted with an extraneous drink, which is characteristic of such drinks.

Example 3

All processes were carried out similarly to the processes described in example 1, with the exception of the wort for the preparation of the basis for special beer. As a wort, a mixture was used in equal proportions of un hopped wort and 15 maltose syrup.

To obtain a special beer, the resulting base was mixed with 10 wt.% Citrus juice. Received a drink with an alcohol content of 7%, the mass fraction of carbon dioxide is not less than 0.5%.

The resulting drink was harmonious in terms of taste and aroma. There was no sensation of beer artificially diluted with an extraneous drink, which is characteristic of such drinks.

Claims (11)

1. A method of preparing beer, including preparing a mash, filtering it, boiling wort with hops, clarifying, cooling, fermenting, fermenting, cooling, stabilizing, filtering beer, carbonization, dialysis treatment to obtain non-alcoholic beer and dialysate, characterized in that the resulting the dialysate is mixed with a wort containing from 25 to 35 wt.% solids and consisting of un hopped wort or maltose syrup, or a mixture thereof, yeast is introduced in an amount of 50 to 150 million cells / ml of a mixture of wort and dialysate to obtain eat wort ready for fermentation, fermentation is carried out, followed by exposure at a temperature of 15 to 25 ° C for 8 to 14 days, after which the yeast is removed and the resulting product, which is the basis for the manufacture of beer products, is filtered. 2. The method according to claim 1, characterized in that the wort ready for fermentation has an extractivity of 14–23 wt.%. 3. The method according to claim 2, characterized in that the resulting product has a volumetric alcohol content of from 7 to 13% and a pH of from 4.4 to 4.7. 4. The method according to claims 1, 2 or 3, characterized in that the wort is a mixture of un hopped wort and maltose syrup in equal proportions. 5. The method according to claims 1, 2 or 3, characterized in that the yeast is administered in an amount of about 100 million cells / ml of a mixture of wort and dialysate. 6. The method according to claims 1, 2 or 3, characterized in that the fermentation is carried out in cylindrical tanks. 7. The method of claims 1, 2 or 3, characterized in that the fermentation with subsequent exposure is carried out at a temperature of 19 ° C for 10 days. 8. The method according to claims 1, 2 or 3, characterized in that the filtering is carried out on a kieselguhr filter. 9. The method according to claims 1, 2 or 3, characterized in that after treatment by the dialysis method, the resulting non-alcoholic beer is pasteurized and bottled. 10. The method according to claims 1, 2 or 3, characterized in that the obtained product after filtration is mixed with flavoring and / or aromatic additives to produce a beer-based beverage. 11. The method according to claim 10, characterized in that as the flavoring and / or aromatic additives use juices or fruit drinks of blackcurrant, wild berries or citrus fruits.