BRPI1004834A2 - wheat beer with guarana - Google Patents

Abstract

BEER THE BASE OF WHEAT WITH GUARANÁ. Based on a formulation for 10001 from: - Pilsen malt - 115Kg - Light wheat malt - 115Kg - Hallertau tradition hops - 51 Og - Guarana powder - 750g - Yeast Welhenstephan 3068, wyeast 55 <198>, keep at 53 <198> for 30 minutes, raise to 66 <198> in 13 minutes and keep at 66 <198> for 80 minutes, raise to 78 <198>, keep for 10 minutes and wash . Fermentation should occur at 19 <198> for the first five days, with pressure released up to 5.5 plates, after raising to 20 <198> up to 3.2 plates, with closed pressure.

Description

"BEER THE WHEAT BASKET WITH GUARANÁ".

This patent application refers to a "GUARANÁ WHEAT BEER" developed for the purpose of producing a distinctive aroma beer that satisfies the consumer without the need for improvised mixtures as currently occurs.

As is well known, beer is a fermented alcoholic beverage. The ingredients used to make them vary according to the region where they are produced, resulting in a diversity of beers that vary in type, color, taste, etc.

Beer is the result of alcoholic fermentation prepared from some kind of malted cereal. The most popular is barley, but you can also find beers made from wheat, rice, corn, oats and rye, for example. Currently the beers are produced from water, barley

malted and hop fermented by yeast.

Yeasts have the function of metabolizing sugars extracted from cereals, producing a number of compounds, including alcohol and carbon dioxide.

For years beer consumption has tended to move away

increasingly full of conventional full beer, turning to drinks with a clearly lower alcohol content. This is seen, for example, by the fact that beer sales in Germany are declining, while sales of beer-mixed drinks, Radler-type blends, and lower alcohol beverages, especially non-alcoholic beers. , grow up.

Mixed beer drinks are usually obtained by mixing beer with respectively flavored sugary syrups which produces high calorie drinks. In part, blends with beer are also made using sweetener-containing syrups. However, in tastings it is evident that beer mix drinks made with sweetener-containing syrups are inferior to mixed sugar-containing beer drinks.

However, the use of sugared syrups for the production of mixed beer beverages is disadvantageous as the fermentable sugars used in brewing require extremely rigid filtration or pasteurization or other preservation of the beverages. Pasteurization, however, requires high investments in equipment and a high consumption of energy or water, as well as damaging the taste.

Non-alcoholic beers with 7% to 8% original must are currently produced either by premature cessation of fermentation at 0.5% by volume of alcohol content or with alcohol extraction to 0.5% by volume. In the case of interrupted fermentation, fermentation is interrupted by cooling to 0 ° C and the brewer's yeast is removed. These beers, however, do not do very well and do not have the round taste of beer.

For the alcohol extraction process are used

mainly vacuum or membrane evaporation equipment. In this, however, the drinks most often get a typical bread taste, also known as Pasteur taste. Depending on the alcohol extraction process, there is also a lack of aroma, so that the beers have an empty taste and are uncharacterized. In addition, the processes are also disadvantageous because of the high costs as the normal costs of brewing also add to the costs of distillation and vacuum generation. The process steps are described below: Malt Receiving and Storage: In large companies, malt is received in bulk from trucks and stored in silos. Malt Grinding: At the beginning of production the malt is sent to mills that have the function of promoting a cut in the bark and then releasing the starch material to the process. Another function of milling is also to promote the reduction of starch particle size in order to increase its surface area which in the future will cause an increase in starch hydrolysis rate. Masking: After being ground the malt is sent to the mixing tanks. At this stage the ground malt is mixed with water and subjected to heating. Enzymes contained in the malt are released into the medium and activated under heat to promote starch catalytic hydrolysis. Warming does not usually exceed temperatures of 72 ° C as enzymes are inactivated at temperatures above these values.

Filtration: The mixture obtained, also called mixture, passes through a filter system which has the function of separating the shell from the mixture. In the cake formed there are still sugar fractions that can be used in fermentation. Thus, a very useful operation is to wash the cake with heated water in order to solubilize the sugar in the cake. Once filtered, the mash is renamed must. Boil: Then the must is added to a tank where it receives the addition of hops. The mixture is boiled about 30min. During this interval, some essential oils extracted from hops are extracted and isomerized. Cooling: After boiling, the boiled must plus hop is cooled by heat exchangers in order to receive the yeast that will promote fermentation.

Fermentation: At this stage, the yeasts will consume fermentable sugars, reproduce and furthermore produce alcohol and carbon dioxide as well as some higher esters, acids and alcohols that will impart organoleptic properties to beer. Fermentation takes place in enclosed tanks lined with an outer jacket that allows refrigerant (ammonia or ethylene glycol) to pass through to maintain the system at the desired filtration temperature which may vary from 10 to 25 ° C in general.

The type of Fermentation will depend on the yeast used, so we can find:

- High Fermentation Beer - Yeast: Saccharomyces Cerevisiae; - Low Fermentation Beer - Yeast: Saccharomyces Uvarum;

In high fermentation, yeasts tend to be in the upper part of the fermenter and in low fermentation in the lower part.

- Fermentation Tanks

Maturation: After fermentation, beer obtained from the fermenter (green beer) is sent to maturation tanks where it is kept for varying periods at temperatures of approximately 0 ° C. This phase is important because some suspended particulate sedimentation occurs and some esterification reactions are triggered that will produce some essential flavorings for the beer. Second Filtration: In this new filtration, diatomaceous earth is added to mature beer in order to remove suspended particles and also adsorb certain substances that give the beer unpleasant color. Finishing: After the second filtration, the beer goes through a finishing phase where it will receive carbon dioxide (which is stored after being obtained from fermentation), as well as other substances that will guarantee the quality of the beer and increase its shelf life. as stabilizers and antioxidants.

Bottling: The finished beer is sent to the bottler that receives the bottles cleaned with sodium hydroxide solution; Pasteurization: Bottled beer before being pasteurized is called Chopp. After being pasteurized it becomes beer. The purpose of pasteurization is to eliminate some microorganisms that will damage the original characteristics of beer. Thus, pasteurization is usually performed at temperatures around 70 ° C, so this is the lethal temperature of the microorganisms in question. When beer is bottled before pasteurization, this process is conducted in chambers where the beer receives steam jets and is then chilled with cold water jets. If pasteurization occurs before bottling, beer is pasteurized through its passage through heat exchangers.

It is the aim of the present patent to provide the market with a differentiated beer, so after a long period of testing. And studies the inventor developed "GUARANÁ WHEAT BEER", which is based on a formulation for 10001 from:

-MaltePilsen - 115Kg

- Light Wheat Malt - 115Kg

- hallertau tradition hops - 51 Og

- Guarana Powder - 7 5 Og

- Yeast Welhenstephan 3068, wyeast When brewing, you must lower to 55 °, keep at 53 ° for 30 minutes, raise to 66 ° in 13 minutes and hold at 66 ° for 80 minutes, raise to 78 °, keep for 10 minutes and proceed to wash.

Fermentation should take place at 19 ° for the first five days, with pressure released up to 5.5 plates, after raising to 20 ° to 3.2 plates, with closed pressure.

It is then noticed that the "BEER WITH WHEAT

GUARANA ", brings advantages, because a formulation is innovative and comprises an unprecedented product designed to create a new class of beer, that is, a softer, crimping flavor, naturally colored, and has some features that ensure the quality of the beer. Product used in brewing: The amount of extra wheat and guarana used to produce the extract has been carefully calculated in order to make a certain amount of beer, and all these ratios have been right and appropriate to ensure product quality.

Based on what is described and illustrated, it can be seen that the "GUARANA BEER BASKET" is innovative and hitherto not understood in the state of the art and fits perfectly into the criteria that define the invention patent. The following are their claims.

Claims (3)

1. - "BEER BASED WHEAT WITH GUARANÁ", characterized by being composed of the formulation for 1,000 1 from: -MaltePilsen - 115Kg - Light wheat malt - 115Kg - Hallertau tradition hops - 51 Og - Guarana powder - 7 5 Og - Yeast Welhenstephan 3068, wyeast 2. - "BEER WITH GUARANÁ WHEAT BASE", characterized in that the brewing is set to 55 °, hold at 53 ° for 30 minutes, raise to 66 ° at 13 minutes and hold at 66 ° for 80 minutes, raise to 78 ° , keep for 10 minutes and wash. 3. - "BEER WITH WHEAT BASKET WITH GUARANÁ", characterized by fermentation occurring at 19 ° for the first five days, with pressure released up to 5.5 plates, after raising to 20 ° to 3.2 plates, with closed pressure.