RU2186840C1 - METHOD OF PRODUCING LIGHT BEER "BALTIKA SVETLOYE No 1" - Google Patents

Abstract

FIELD: brewing industry, particularly, production of beer "Baltika Svetloye No 1". SUBSTANCE: method of producing light beer involves preparation of wort, and for this purpose barley brewing light malt is used during the process of malt doughing. Then, conducted are filtration of wort, its boiling with hop products, cooling, attenuation of hopped wort with yeast of low attenuation, afterattenuation and maturation of green beer, clarification, carbonization and bottling. For preparation of wort with 11.0 ±0.3% of mass parts of dry substances, malt doughing is carried out by infusion or single-cooking method. Boiling of wort with hop products is conducted for 1.0-1.25 h, hop products are introduced in the form of bitter granulated hop once at the beginning of boiling. Before cooling of hopped wort, it is directed for clarification in hydrocyclone apparatuses. Cooled and hopped wort is aerated by sterile air, and directed for attenuation. Attenuation is conducted at the norm of yeast amount of 0.3-0.7 kg per hectoliter of cooled wort up to temperature of 10-13 C of wort in cylindrical-conical tanks having jackets for beer cooling at temperature of 12-16 C up to limit apparent degree of attenuation for 3-6 days. Afterattenuation and maturation of green beer are conducted for 2-5 days, then attenuated maturated beer is cooled for 2-3 days up to temperature minus 2 - plus 3 C, and cooled beer is stored not less a day. Beer clarification is carried out in several stages. One of them is clarification on separators with the following deep cooling up to minus 1-3 C. The second stage of clarification is conducted by filtration through a layer of kieselguhr fixed on supporting cardboard or metal sieves. Hop extract and/or stabilizers of protein-colloid stability are added in flow of beer filtered through kieselguhr, and then clarified beer is additionally filtered through clarifying sterilizing cardboard. Before bottling prepared beer is stored at temperature of minus 1 - plus 2 C. EFFECT: broadened assortment; reduced time of preparation; preparation of beer with high biological value. 6 cl, 2 ex

Description

 The invention relates to the food industry, in particular brewing, and relates to a method for the production of beer "Baltika Light 1".

A known method for the production of light beer, involving the use of rice raw materials and light barley malt at a ratio of 1: 4, providing for the preparation of wort in a 2-boil mode. To obtain the first mash mass, rice raw materials and malt are rubbed in a 4: 1 ratio at an initial temperature of 64-68 ^o C, kept at this temperature for 15 minutes, heated to 78-82 ^o C, kept for 15 minutes and boiled for 15 minutes. The main fermentation is carried out at a temperature not exceeding 19 ^o C until the content of the visible extract is 3.0-3.5%, and fermentation is carried out for at least 25 days (US Pat. RF 2101339, C 12 C 7/00, 01/10/98).

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, overwrite and incubated for 15 minutes, heated to 75- 78 ^o C and incubated for 15 minutes, then boiled for 30 minutes and cooled to 85 ^o 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 conducted according to orthodox technology (GB 1259522, C 12 C 9/00, 01/05/72).

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

The closest in technical essence is the method of producing light beer, which includes the production of wort, for which during mashing they take light malt, barley brewing, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, fermenting and ripening of young beer, clarification carbonation and bottling. In this method, mash preparation is started at a temperature of water supplied to the mash vat equal to 34 ^° C, mashing is carried out using the single-welded method, hop products are introduced in three doses based on Gc 0.56 (see US Pat. RF 2129595, C 12 C 7/00 )

 However, this method does not allow expanding the assortment so much, creating in it a direction or line of cakes with pronounced organoleptic indicators of the highest quality that they would make it possible to distinguish these drinks from a number of existing ones.

 The proposed method allows not only to create such drinks, but also significantly reduce the period of their production while improving organoleptic characteristics.

This is achieved by the fact that in the method of producing light beer, which includes the production of wort, for which during the mashing process they take light malt, barley brewing, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, fermenting and maturing of the young beer, clarification , carbonization and bottling, according to the invention to obtain a wort with a mass fraction of solids of 11 ± 0.3%, mashing the malt is carried out by the infusion or single-boiling method, boiling the wort with hops in they are blown for 1.0-1.25 hours, hop products in the form of bitter granulated hops are set at a time to start boiling, before cooling the hopped wort it is sent to clarification in hydrocyclone devices, the cooled and hopped wort is aerated with sterile air and transferred to fermentation, fermentation is carried out when the norm of the task of yeast is 0.3-0.7 kg / hl of wort chilled to 10-13 ^o C in cylinder-conical tanks having shirts to ensure cooling of beer at a temperature of 12-16 ^o C until the final visible degree of fermentation is achieved during 3-6 days, the fermentation and maturation of the young beer is carried out for 2-5 days, then the fermented ripened beer is cooled for 2-3 days to a temperature of -2 ... +3 ^o C, after which the chilled beer is stored for at least a day.

The clarification of beer is carried out in several stages, one of which is clarification on separators, followed by deep cooling to -1 ... -3 ^o C.

 The second stage of clarification is carried out by filtration through a layer of kieselguhr, mounted on a supporting cardboard or metal mesh.

 Protein-colloidal stabilizers and / or hop extract are dosed into the stream of beer filtered through a kieselguhr layer and / or hop extract, after which the clarified beer is additionally filtered through a lightening covering board.

Ready beer before bottling is stored at a temperature of -1 ... + 2 ^o C.

 Beer is the oldest alcoholic drink in the history of mankind. It occupies a special place in the consumption of drinks, is very popular and widely distributed among many peoples.

 It is interesting to note that in ancient times there were no strict requirements for the recipe of beer. In the sixteenth century, the Bavarian Duke Wilhelm IV passed a law on the cleanliness of beer production, according to which it was forbidden to use any components except beer, malt, hops, water and yeast in the beer production technology.

 Surprisingly, the relevance of this law holds true today, since, unfortunately, there are varieties on the huge market of beer that do not always correspond to the meaning of this ancient drink.

 The present invention relates to methods for the production of beer according to strictly traditional recipes, taking into account the developing technique and technology of brewing.

 The proposed methods and parameters are based on the fact that, 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 undoubtedly on how each stage of beer production will be carried out. Firstly, the concentration of the 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 durability of beer. M: TSINTIPISHEPROM, 1962, p. 3-9).

Consequently, 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 following 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 fermented with bottom yeast at 25 ^o C, fusel oils were obtained less than at 10 ^o C (see ibid., 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 - companion of the brewer 4.1998, pp. 11-17).

 Thus, it is important to find the optimal regimes, both temporary and temperature, and, more importantly, to link each of the beer production processes with each other and with the equipment used, because the quality of beer is formed at each stage of its creation.

 The above justification is evidence that the proposed solution to create a new direction in brewing is consistent with the inventive step, since the proposed method allowed to obtain a solution to the problem of the relationship of all stages of beer production in optimal, previously unknown parameters and a set of beer production methods.

 The result of this invention is the expansion of the assortment of beers, clearly distinguishable from a number of existing ones, shortening the production time and, as a result of this, obtaining beer with a higher biological potential, a more "live" drink.

 Therefore, we can talk about the compliance of the proposed invention with the conditions of novelty and inventive step.

 The present invention is also industrially applicable, since it does not require means or raw materials not previously used for its implementation.

 The invention is illustrated by an embodiment.

Example 1
For the production of Baltika Light N 1 beer, mashing of light brewing barley malt was carried out by the infusion method.

To do this, mashing was started at 56 ^o C for 30 minutes, then heated to 63 ^o C for 8 minutes, then kept at this temperature for 20 minutes, heated to 72 ^o C for 9 minutes and kept at this temperature for at least 30 minutes until the mash is fully saccharified. After heating the mash to 76 ^o With it was pumped into the filter tank for filtering. The filtered wort was sent to a collector, from where it was sent to a wort kettle for boiling with hop products. Hop products were introduced at a time at the beginning of boiling in the form of bitter granulated hops.

 The duration of boiling the wort is 1 hour. At the end of boiling, the extract of the wort was checked.

 Ready wort with extractiveness according to the specification for the wort was pumped to clarification in hydrocyclone apparatuses. The clarified wort was sent for cooling. Wort cooling was carried out in plate counterflow coolers. The cooled wort was aerated with sterile air and transferred to fermentation tanks for cylindrical tanks.

The wort was supplied to fermentation with a set temperature of + 10 ^o C. It is allowed to introduce a solution of enzyme preparations into the stream of chilled wort, which are allowed for use by the bodies of the State Sanitary and Epidemiological Supervision.

Special bottled yeast brewing yeast was dosed into the chilled wort. The norm of the problem of yeast is established based on the specific conditions and specifics of production, 0.3 kg / hl of chilled wort. Fermentation was carried out in cylinder-conical tanks having shirts to ensure cooling of beer at a temperature of +12 ^o C until a final visible degree of fermentation was achieved for 3 days. The yeast was taken at the end of fermentation. Yeast having normal production indices was collected in collectors, cooled, and used for the next task in production. Storage of chilled yeast in collectors is allowed for no more than 2 days. At the end of the main fermentation, the beer passes into the maturation stage for 2 days. Fermented ripened beer was cooled over 2 days to a temperature of -2 ^o C. The chilled beer was stored for at least 24 hours. The beer readiness for bottling was determined on the basis of organoleptic quality assessment and the results of analysis of the physicochemical parameters of beer.

Finished beer was clarified on separators. Beer from the separator is supplied for additional cooling to plate coolers in order to conduct deep cooling to -1 ^o C. It is allowed in case of achieving good clarification and the required temperature in the fermentation tanks not to conduct preliminary clarification and deep cooling of beer in coolers. The next stage of clarification of beer is to filter it through a layer of kieselguhr, mounted on a supporting board or on metal grids.

 In order to increase the shelf life, if necessary, materials that are stabilizers of protein-colloidal resistance, which are approved for use by the bodies of the Sanitary and Epidemiological Supervision, are dosed into the beer stream. If necessary, hop extract is dosed into the stream of beer filtered through kieselguhr. Beer clarified through kieselguhr is served for additional filtering through clarifying blanketing cardboard.

Filtered beer is carbonized if necessary. Carbonization is carried out on the carbonizers automatically until the required values of CO ₂ content in beer are reached. Ready for bottling beer is sent to the collections of filtered beer, where they are stored at a temperature of -1 ^o C. The testing laboratory analyzes the quality of beer, based on the results of which permission is given for bottling. Beer bottling is carried out on automatic bottling lines. Beer can be produced pasteurized and unpasteurized. Pasteurization is carried out in a stream in a continuous pasteurizer.

 The resulting beer has a mass fraction of alcohol,% not less than 3.5. Acidity, cubic cm of a solution of sodium hydroxide with a concentration of 1 mol / cubic dm per 100 cubic cm of beer - 1.5. Color, cc of iodine solution with a concentration of 0.1 mol / cc dm per 100 cc of water - 0.5. Mass fraction of carbon dioxide,% not less than - 0.33.

Example 2
The method was carried out analogously to example 1 with the only difference being that the mashing was carried out using a single-welded classical, generally accepted method in brewing.

 The resulting drink has a harmonious taste, pleasant aroma, its foam resistance is not less than 2.0 min, the foam height is not lower than 20 mm.

Example 3
For the production of Baltika Light 1 beer, mashing of light brewing barley malt was carried out by the infusion method.

For this, mashing was started at 56 ^° C for 30 minutes, then heating was carried out to 63 ^° C for 10 minutes, after which it was held at this temperature for 40 minutes, heated to 72 ^° C for 11 minutes and kept at this temperature for at least 30 minutes until the mash is fully saccharified. After heating the mash to 76 ^o With it was pumped into the filter tank for filtering. The filtered wort was sent to a collector, from where it was sent to a wort kettle for boiling with hop products. Hop products were introduced at a time at the beginning of boiling in the form of bitter granulated hops.

 The duration of boiling the wort is 1 hour 15 minutes. At the end of boiling, the extract of the wort was checked.

 Ready wort with extractiveness according to the specification for the wort was pumped to clarification in hydrocyclone apparatuses. The clarified wort was sent for cooling. Wort cooling was carried out in plate counterflow coolers. The cooled wort was aerated with sterile air and transferred to fermentation tanks for cylindrical tanks.

The wort was supplied to fermentation with a set temperature of +13 ^o C. It is allowed to introduce a solution of enzyme preparations into the flow of chilled wort, which are allowed for use by the bodies of the Sanitary and Epidemiological Supervision.

Special bottled yeast brewing yeast was dosed into the chilled wort. The norm of the problem of yeast is established based on the specific conditions and specifics of production, 0.7 kg / hl of chilled wort. Fermentation was carried out in cylinder-conical tanks having shirts to ensure cooling of beer at a temperature of +16 ^o C until a final visible degree of fermentation was reached within 6 days. The yeast was taken at the end of fermentation. Yeast having normal production indices was collected in collectors, cooled, and used for the next task in production. Storage of chilled yeast in collectors is allowed for no more than 2 days. At the end of the main fermentation, the beer goes into the maturation stage for 5 days. Fermented ripened beer was cooled over 3 days to a temperature of +2 ^o C. The chilled beer was stored for at least 24 hours. The beer readiness for bottling was determined on the basis of organoleptic quality assessment and the results of analysis of the physicochemical parameters of beer.

Finished beer was clarified on separators. Beer from the separator is supplied for additional cooling to plate coolers in order to conduct deep cooling to -3 ^o C. It is allowed in case of achieving good clarification and the required temperature in the fermentation tanks not to conduct preliminary clarification and deep cooling of beer in coolers. The next stage of clarification of beer is to filter it through a layer of kieselguhr, mounted on a supporting board or on metal grids.

 In order to increase the shelf life, if necessary, materials that are stabilizers of protein-colloidal resistance, which are approved for use by the bodies of the Sanitary and Epidemiological Supervision, are dosed into the beer stream. If necessary, hop extract is dosed into the stream of beer filtered through kieselguhr. Beer clarified through kieselguhr is served for additional filtering through clarifying blanketing cardboard.

Filtered beer is carbonized if necessary. Carbonization is carried out on the carbonizers automatically to achieve the required values of the content of CO ₂ in beer. Ready for bottling beer is sent to the collections of filtered beer, where they are stored at a temperature of +2 ^o C. The test laboratory analyzes the quality of beer, based on the results of which permission is given for bottling. Beer bottling is carried out on automatic bottling lines. Beer can be produced pasteurized and unpasteurized. Pasteurization is carried out in a stream in a continuous pasteurizer.

 The resulting beer has a mass fraction of alcohol of at least 3.5%. Acidity, cubic cm of a solution of sodium hydroxide with a concentration of 1 mol / cubic dm per 100 cubic cm of beer - 3.0. Color, cc of iodine solution with a concentration of 0.1 mol / cc dm per 100 cc of water - 2.0. Mass fraction of carbon dioxide,% not less than - 0.33.

Claims (5)

1. A method for the production of beer, including the production of wort, for which, during mashing, they take light malt barley brewing, filtering the wort, boiling it with hop products, cooling, fermenting the hopped wort with bottom fermentation yeast, fermentation and maturation of young beer, clarification, carbonation and bottling, characterized in that to obtain the wort with a mass fraction of solids of 11.0 ± 0.3%, mashing of the malt is carried out by the infusion or single-boiling method, boiling the wort with hops is carried out for 1.0 - 1.25 hours, hop you set in the form of bitter granulated hops at the beginning of boiling at a time, before cooling the hopped wort it is sent to clarification in hydrocyclone devices, the cooled and hopped wort is aerated with sterile air and transferred to fermentation, fermentation is carried out at a rate of 0.3-0.7 kg of yeast / hl cooled to 10 - 13 ^o C in the mash of cylindrical tanks having to provide a beer cooling jacket at a temperature of 12 - 16 ^o C to achieve a final degree of fermentation visible for 3 - 6 days, secondary fermentation and maturation young beer was reacted for 2 - 5 days, then cooled fermented beer matured for 2 - 3 days to a temperature of -2 + ... 3 ^o C., after which the cooled beer is stored for at least 1 day. 2. The method according to claim 1, characterized in that the clarification of beer is carried out in several stages, one of which is clarification on separators, followed by deep cooling to -1 ...- 3 ^o C.  3. The method according to any one of claims 1 or 2, characterized in that the second stage of clarification is carried out by filtration through a layer of kieselguhr, mounted on a supporting board or metal mesh.  4. The method according to any one of claims 1 to 3, characterized in that protein-colloidal stability stabilizers and / or hop extract are metered into the stream of beer filtered through a kieselguhr layer, after which the clarified beer is additionally filtered through a lightening covering board. 5. The method according to any one of claims 1 to 4, characterized in that the finished beer before bottling is stored at a temperature of -1 ... + 2 ^o C.