FI81606C - Process for making beer - Google Patents

Description

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Method for making beer

The invention relates to a process for the preparation of beer, in which part of the malt is replaced by a starch-containing mixture obtained as a side fraction of the barley starch process, the so-called secondary or B fraction, as such or in the form of a syrup.

Barley is the traditional raw material for beer. It is usually milled and the main purpose of malting is to form enzymes in the germinating barley that hydrolyze starch and other macromolecules into a water-soluble form. It is generally known that the so-called the use of raw grain (brewing Adjunct) instead of or at least in addition to malt as a raw material for beer. For example, corn, 15 rice, barley, sugar and various syrups are used as raw cereals. The raw cereals used to make the beer wort, e.g., corn, are usually mashed (hydrolyzed) with enzymes added separately from the malt mash (The Practical Brewer 1977, ed.

H.M.Broderick). The prehydrolysed preparations can be mixed with malt mash and the syrups added to the wort at the cooking stage.

It has now been found that part of the malt can be replaced by a starch-containing mixture obtained as a by-product of the barley starch process, while at the same time part of the mashing water 25 is replaced by the water contained in the mixture. The pH of the mixture is low, so the normal addition of acid to the mash can be omitted. Malt most often contains an excess of amylolytic enzymes, so up to 30% of the malt can be replaced in the pulping by a starch fraction without the addition of enzymes. If necessary, glucanase or cellulase enzymes can be added to improve filterability.

Barley syrup can also be prepared from said starch-containing mixture in a manner known per se by liquefaction, saccharification, filtration and concentration. The barley syrup thus obtained can also be used as a raw material for beer. It has the advantage of good shelf life and the fact that the syrup can be added to the wort at the beginning of the fermentation stage.

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It increases the capacity of the brewery and makes it easy to increase the concentration of the wort. in high gravity processes.

Finnish patent FI 56 552 describes a method for producing pure starch from barley. A process for preparing starch from wheat is also known, in which a pure A fraction with large starch grains and a B fraction with more impurities and small starch grains can be distinguished (see Selley & Wookey, Glucose syrups and related carbohydrates, eds. Birch, Green). & 10 Coulson, Elsevier Publishing Company Ltd., London, 1970). In the barley starch process, it is also possible to distinguish between A and B grains, which can be determined on the basis of the purity of the starch. The overall yield of the process with respect to starch is improved when the A and B fractions are separated, compared to the situation where only one fraction containing pure starch is separated.

The preparation of syrups for fermentation from cereals is known per se (GB patent 1203623).

The use of various cereals and syrups in the preparation of beer is also known (Canales, Brewing Science, ed.

J.R.A.Pollock, Academic Press, London, 1979).

From the point of view of beer production, the use of the B fraction achieves an economic advantage over malt and pure starch. Compared to malting, many technological advantages are achieved, such as easier dosing, better wort filtration, reduced need for the addition of brewing water, natural pH adjustment with the addition of acid fraction and more efficient extraction. It is surprising that the use of the B fraction also gives a very high quality beer with excellent taste.

Syrup made from fraction B is a purer product than malt extract in terms of proteins, color, ash and polyphenols. Thus, it improves the stability of the beer and can be used to lighten the beer. However, it contains beer-specific flavors and aromas derived from barley-35.

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The sugar composition in the syrup can be adjusted as desired. The typical sugar composition resembles the sugar composition of a traditional malt wort, i.e. maltose is the main sugar.

The use of the starch-containing mixture according to the invention in a conventional process does not require substantial changes or additional investments. The use of the mixture as a raw material for beer has a particular economic and technological advantage when the starch factory is located in the immediate vicinity of the brewery, e.g. in an integrated barley starch / starch confectionery and / soft drink / brewery.

Typical analytical result of the B-starch fraction obtained in the barley starch process:

Protein 2-15% of dry matter 15 Starch 60-98% of dry matter

Water 60-85% pH 4-5

The composition can vary considerably depending on the process conditions and driving style. It is essential that the A fraction and the impure B fraction, which contain as much starch as possible (more than 98% of dry matter), are taken separately from the barley-20 starch process. The relative proportions of A and B fractions may also vary; the typical ratio is 70% A-starch and 30% B-starch based on dry matter.

25 Example 1

Preparation of the side fraction of the barley starch process 1000 kg of dry barley was peeled so that 10% of the weight was removed with the skins. The barley thus obtained was soaked for 12 hours in water at 30 ° C (approx. 1000 l), after which the grains were ground with stone mills and the slurry was screened with a sieve apparatus as described in patent FI 56 552. After screening, the starchy fraction was separated in a hydrocyclone into purer A-starch and B-35 starch containing proteins and other slowly sedimenting substances. The B starch fraction was concentrated by centrifugation.

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The material balance of the process is shown in the following diagram:

Barley 1000 kg (dry matter) 5 * barley husk 100 kg -► sieve overhang 320 kg (dry matter) -> A-starch fraction 400 kg (dry matter) B-starch fraction 10 140 kg (dry matter) B- starch fraction analysis result:

Protein 11.5% of dry matter Starch 67.1% of dry matter 15 Water 79.3% pH 4.6

Reducing sugar (DE) 5% (DE = dextrose equivalent)

Example 2 Beer Preparation from the B-Fraction of the Barley Starch Process The B-starch fraction was added to the brewing stage for the production of beer so that about 25% of the wort extract was from the starch fraction and the remaining 75% from malt.

100 l of beer wort was prepared as follows: 25 Malt 14.4 kg Starch fraction 16.8 kg (20.7% dry matter)

Calcium chloride 30 g

Water 85 1

The malt was crushed and mixed with water at the same time as the starch fraction. The mash was mixed and the temperature was raised to about 1 ° C / min. as follows: 50 ° C 30 min.

63 ° C for 20 min.

72 ° C for 30 min.

35 78 ° C for 10 min.

Il 5 81 6 O 6 After mashing, the mash was sieved with a sieve-type vessel used in breweries, in which the solid was separated from the soluble material. The solid was rinsed in three steps with 78 ° C water.

5 The resulting wort was transferred to a kettle and boiled and hoped according to the usual beer process. The precipitate formed in the broth was separated in a wort cyclone; the wort was cooled and aerated for fermentation.

Wort analysis result: 10 Extract content 11.0% by weight alpha-amino nitrogen 204 mg / l

Bitter substances 31 EBU

Color 4.5 EBC

pH 5.4 15 Vierre was yeasted with conventional bottom yeast fcPTT-A-63015, State Technical Research Center. Biotechnology Laboratory). The main fermentation took place at 10 ° C and lasted for 7 days, followed by a storage fermentation phase (10 ° C, 4 weeks). The quality of the beer was examined analytically and organically.

Beer analysis results:

Alcohol 3.70% by weight

Extract apparent 2.15% by weight 25 actual 3.85% by weight Fermentation rate apparent 80.5% actual 65.0% pH 4.45

30 Color 3.5 EBC

Bitter substances 22 EBU

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Example 3

Manufacture of barley syrup

The pH of fraction B of the barley starch process (1000 L, 20% dry matter) was raised to 6.2 with 3% potassium hydroxide solution and liquefied in a jet digester at 100 ° C for 5 minutes and then in a liquefaction reactor at 85 ° C for two hours. . The enzyme used was a thermostable alpha-amylase (Spezyme AA 20, manufactured by Suomen Sokeri Oy) at a dosage of 1 1 / tn dry matter. After the introduction of Nes-10, the amount of reducing sugar (DE) was 20%.

The resulting slurry was centrifuged to remove protein precipitate and the excess was cooled to 58 ° C. The pH was adjusted to 5.7. Barley beta-amylase (Spezyme BBA 1500, manufactured by Suomen Sokeri Oy) 1 1 / tn dry matter 15 and 0.1 1 / tn glucoamylase (Spezyme GA 200, manufactured by Suomen Sokeri Oy) were added. The saccharification time was 24 hours.

The syrup was filtered through a pad of silicon earth with a vacuum drum filter and then passed through a cation exchanger (DOWEX 88, manufactured by Dow Chemicals) and an anion exchanger 20 (D0WEX 66, manufactured by Dow Chemicals). The syrup was concentrated by evaporation.

Syrup analysis result:

Dry matter 69.1%

Reducing sugar (DE) 48.8% pH 4.2

Color 1295 ICUMSA

Ash 1.0% of dry matter

Protein 0,2% "

Glucose 22.7% "30 Maltose 43.1%"

Maltotriose 13.9% "

Example 4

Manufacture of beer from barley syrup

In the experiment, 49% of the beer extract was replaced with barley syrup as described in Example 35.

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Wort was prepared by mixing malt crumb (10.5 kg) with water (50 L) and mashing the mixture according to the following temperature program: 48 ° C for 15 min.

Mp 72 ° C 50 min.

78 ° C for 10 min.

The mask was sieved according to the usual process and the wort was introduced into the soup to which barley syrup (10.2 kg, 69.1% dry matter) was also added. Hops were added to the digester with a bitter content of 70% compared to a conventional whole malt wort. After cooking, the precipitate was separated in a wort cyclone, the wort was cooled, aerated and yeasted for fermentation.

The composition of the wort was as follows: 15 Extract 12.3% by weight

Bitter substance 28 EBU

Color 7.5 EBC

pH 4.8

Free alpha-amino nitrogen 121 mg / l 20 Coagulating nitrogen 21 mg / l

Wort maturation rate apparent 86.1% actual 69.7% The fermentation step was performed in the same manner as in Example 2. The finished beer was both analytically and organoleptic judged from the taxes of a traditional whole malt beer. Beer analysis results:

Alcohol 4.20% by weight

Extract 30 apparent 2.15 "real 4.05" Fermentation rate apparent 82.5% real 66.5%

35 Bitter substances 14 EBU

Color 6.0 EBC

Sensory evaluation:

Grade 4 (very good; scale 1-5)

Claims (4)

A process for making beer by fermenting a wort obtained by grinding malt, characterized in that part of the malt is replaced by a mixture obtained such as a sulfofractlon in a grain starch process, i.e. a B fraction, or a this high barley syrup. 2. A process according to claim 1, characterized in that the selected machining stage is added 5-50%, calculated on the wort's extracts, blend obtained as a salt fraction in a grain starch process, which mixture contains protein 2-15% of the dry substance 60 98% of the dry matter, and water 60-85%, and whose pH is 3.5-6. 3. A process according to claim 1, characterized in that at the stage of mashing, 10-30%, calculated on the extract of the wort, is added to the mixture, as a seldofractlon in a grain starch process, which mixture contains protein 2-15% of the dry matter, 60-98% of the dry matter, and water 60-85%, and whose pH is 4-5. Method according to claim 1, characterized in that before the fermentation stage of the beer or at the beginning thereof, 5-60%, calculated on the basis of the extracts of the wort 30, grain syrup containing protein 0.1-3% of the dry substance, is added. -90% of the dry matter, and water 25-35%, and with a pH of 3.5-6.