RU2209237C2 - Method for production of beer with enhanced biological value - Google Patents

Abstract

FIELD: brewery industry. SUBSTANCE: method involves brewing grain products, keeping, mash saccharification, wort preparing, boiling wort with hop, cooling, aeration, addition of yeast, wort fermentation, additional fermentation, filtration of ready beer, bottling and pasteurization. Selenium-containing organic compound is added to ready product that is prepared by preliminary mixing inorganic selenium compound and ascorbic acid in water taken in the ratio 12. Amount of selenium-containing compound is 5-150 mcg/l (as measured for selenium). Before fermentation selenium organic compound is added to wort in the amount 5-40 mcg/l (as measured for selenium). EFFECT: enhanced biological value of beer. 4 cl, 1 tbl, 3 ex

Description

 The invention relates to the brewing industry, and in particular to a method for the production of high-quality stable pasteurized beer of high biological value.

 It is known that in beer alcohol and extract are in equal proportions. The content in beer of a wide range of extragens gives it beneficial properties for the body. Recently, close attention has been paid to beer constituents, especially substances such as phenols, flavanoids, quercetin and catechins, which have antioxidant properties. These oxidants have a positive effect on the walls of blood vessels, reduce the risk of cancer cell growth and increase the body's immunity [1].

 A known method of improving the beneficial properties of beer, achieved by adding to the finished product extracts of herbs of therapeutic and preventive action, giving it additional flavoring and beneficial properties. This is especially practiced in Siberia [2].

 There is a method of increasing the biological value of Regatta beer by introducing into the finished beer an aqueous-alcoholic extract of grass of hodgepodge, containing a whole range of useful substances, including essential amino acids, macro- and microelements, such as potassium, sodium.

 The existing disadvantage of this method is that the introduction of alcohol or other extract in the finished beer, which entails the appearance of opalescence and, possibly, a decrease in resistance, is quantitatively limited, and this reduces the positive effect. In addition, the addition of an increased amount of alcoholic plant extracts to the finished beer affects the foam properties of the drink.

 The closest in technical essence to the present invention are methods for the production of beer, including mashing malt, aging at elevated temperatures for saccharification of mash, obtaining wort, introducing yeast into the wort, fermenting the wort to a predetermined density, fermenting, filtering beer, adding plant extracts to the finished beer and ascorbic acid, aging beer, bottling and pasteurization [3, 4, 5].

 The described method for the production of high-quality beer with useful hepatoprotective properties in its technical essence is close to the proposed invention and therefore can be taken as a prototype. However, the prototype has a drawback that significantly reduces the biological value of beer, namely, the absence of selenium extract, a vital element that is excreted from the body, and should be constantly introduced with food or drinks.

 Adding selenium to beer significantly enhances the biological value of beer, in which, according to German scientists, more than 1000 nutrients. This essential trace element is associated with all organs and systems of the human body, and therefore its entry into the body is extremely necessary to maintain its normal functioning. Selenium deficiency leads to the development of typical cell damage processes that underlie the occurrence of many pathological conditions.

 The essence of the invention consists in the preparation of an organic compound of selenium, followed by its introduction into the finished beer. The organic compound is obtained by the interaction of sodium selenate with ascorbic acid in a molecular ratio (1: 2). The obtained compound of selenium with ascorbic acid provides good digestibility of both components in the human body (which cannot be said about the inorganic form of selenium, which is absorbed much worse).

 Recent studies have convincingly proven the positive effect on the human body of selenium compounds in doses of 0.5-1.0 μg / kg body weight [6]. However, according to most nutritionists, the daily need for selenium for women is 55-100 mcg and for men 70-150 mcg. Under the influence of these doses, an improvement in carbohydrate-phosphorus metabolism, antihistamine and anti-allergic effect, anti-carcinogenic effect, a positive effect on the functional state of the cardiovascular system, and the course of the infection process are observed. These studies have shown the effective use of selenium compounds in the treatment of dystrophic, toxic, necrotic lesions of tissues and organs.

 When a selenium-containing organic compound enters the human body with beer, it undergoes biotransformation with the formation of selenium-containing enzymes, mainly glutathione peroxidase, one of the key antioxidant enzymes. The antioxidant activity of selenium allows it to have a detoxifying effect against the background of the harmful effects of chemical products and increased contamination of the territory with radionuclides.

 The biological activity of selenium is not limited only to antioxidant properties, since it is a part of other selenium-dependent enzymes, its spectrum of influence on the functioning of the body is quite wide. For example, selenium affects the reproductive function, it is part of the enzyme (in the form of selenocysteine), which catalyzes the conversion of thyroxine prohormone to triiodothyronine, which plays an extremely important role in metabolism, delaying the aging process.

 One of the most realistic ways to prevent selenium deficiency is to add it to the foods of a healthy person. This also applies to beer, especially since beer is consumed mainly by men, who especially need replenishment of selenium, which is actively removed from their body.

 A drink for children has also been created based on the inorganic salt of selenium - sodium selenate (7).

 An important drawback of the enrichment of food and drinks with inorganic compounds of selenium is the low degree of assimilation by the organism of animals and humans. As already noted, biotransformable (organic) selenium has the most effective effect on the body. We, when conducting model experiments on laboratory mice, it was found that the effectiveness of the positive effect of sodium selenate on these animals is approximately 30% of the influence of the organic compound of selenium. It is important to note that in this case, the antidote properties of the organic form of selenium were also established, i.e., the detoxifying effect in relation to heavy metals, for example mercury, as well as chemical toxic substances (8). It is advisable to introduce selenium-containing organic compounds into beer, which, with substances of malt and yeast origin (antioxidant vitamins, macro- and microelements, polyphenols, etc.), synergistically affect the human body, maintaining its normal functioning.

 The Ministry of Health of the Russian Federation together with the Institute of Nutrition of the Russian Academy of Medical Sciences, following the experience of other countries, decided to carry out the selenization of the country.

 In 1998, the Government of the Russian Federation adopted a resolution "On the Concept of State Policy in the Field of Healthy Nutrition of the Population of the Russian Federation for the Period Until 2005". As urgent measures to implement the concept, it is envisaged to expand the production and use of biologically active additives to eliminate the micronutrient deficiency in the population’s diet. One way to solve this problem is to enrich the beer with essential trace elements.

 The invention is illustrated by examples.

 Since the physicochemical parameters of beer do not change with the introduction of a selenium-containing compound, we conducted studies on brewing yeast and animals (mice and rats).

 Brewing yeast is used by biochemists as an object of study of biochemical transformations. Eukaryotic cells, such as yeast, have several advantages due to the possibility of quick experiments with good accuracy and the possibility of increasing biomass. To a large extent, the identity of fundamental biological processes in eukaryotic cells can be transferred to warm-blooded animals (9). The results of studies conducted with brewing yeast, completely coincided with experiments on laboratory mice conducted in the NPC "Hydrobios" of the Ministry of Health of the Russian Federation.

Example 1. The experiments were carried out in laboratory conditions. The yeast was placed in a hopped 12% wort, where a solution of an inorganic compound - sodium selenate - 100 μg / l (35 μg in selenium) and an organic compound where sodium selenate was previously combined with ascorbic acid in a ratio of 1: 2, i.e. . 100 μg / L sodium selenate and 200 μg / L ascorbic acid. The amount of sowing yeast in all samples was 12.5 million cells. in 1 ml. The duration of fermentation was 7 days with a maximum fermentation temperature of 9 ^o C.

 During the experiment, the following were determined in the control and experimental samples: the number of yeast cells in the wort by the days of fermentation, the amount of accumulated biomass of yeast. The experimental results are shown in the table.

 Yeast experiences, like all living things, a deficiency of selenium. The digestibility of selenium by yeast, especially organo-selenium compounds, where ascorbic acid synergistically enhances the antioxidant properties of selenium (experiment No. 2), affected the accumulation of yeast biomass associated with their more active life. Yeast multiplied faster and more actively. On the 3rd day of fermentation, more yeast cells were found in the wort. For 7 days of fermentation in the experimental samples there was a deeper brood and a higher alcohol content.

 Example 2. In order to prove the greater activity (digestibility) of the organic form of selenium in the NPC "Hydrobios" model experiments were conducted on mice with artificially induced toxic hepatitis.

 Selenium was orally with drinking water introduced into the body of mice in an amount of 1 μg per 1 kg of animal body weight.

 The experiment showed that organo-selenium compound protects the liver of animals from the action of a chemical toxicant and prevents their death. In the control group, 25% of the animals died, when inorganic selenium (sodium selenate) was consumed, 10% of the mice died, and in the group of animals that used the organic compound of selenium, no death of mice was observed.

 Example 3. In a commonly prepared Khamovnichesky beer, an organo-selenium compound (sodium selenate salt combined with ascorbic acid 1: 2) was added in amounts of 10 to 80 μg / l (given for selenium). Beer was analyzed by physicochemical parameters and organoleptic properties. No deviations were found.

 However, the organo-selenium compound, falling into the human body with beer, has, together with the constituents of beer (vitamin E, pangamic acid, bioflavonoids, etc.) a strong antioxidant effect. Ascorbic acid as an integral part of the compound contributes to the digestibility of selenium by the body. Such an additive increases the biological value of beer. The daily human need for selenium is between 55 and 100 mcg (given for selenium). Ten, twenty micrograms of selenium, entering the body with 1 bottle of beer, postpone old age, strengthen the cardiovascular system, and increase the body's resistance.

Sources of information
1. Beer and health. Review article. Brauwelt Magazine. The world of beer. 1998, N 3, 9-12.

 2. The magazine "About drinks", 1998, N 2, p.24-25.

 3. RF patent N 98123963/13, positive decision dated 04/20/2000.

 4. RF patent N 2122014.

 5. RF patent N 2129592.

 6. Mindel E. Handbook of vitamins and minerals. M.: Medicine and Nutrition, 1997, pp. 115-116.

 7. Groom-Grzhimailo, Golubkina N.A. Journal of Beer and Beverage, 1997, N 2, c. 30-31.

 8. Matsler D. Biochemistry. M.: Mir, 1990, vol. 2, p. 313-332.

 9. Muzacheva OV. A new method of biological activity of trace elements intended for the prevention and treatment of diseases of agricultural animals. - Ecologist. agricultural production problem. Ulyanovsk, 1992, pp. 39-41.

Claims (4)

 1. A method of producing beer of increased biological value, which involves mashing grain products, aging at certain temperatures, saccharification of mash, obtaining wort, boiling the wort with hops, cooling it, aeration, introducing yeast, fermenting the wort to a predetermined density, fermenting, filtering the finished beer and filling followed by pasteurization, characterized in that a selenium-containing organic compound prepared by preliminary mixing inorganic compound in water is added to the finished product inenia of selenium and ascorbic acid.  2. The method according to claim 1, characterized in that the organic compound of selenium is obtained by mixing aqueous solutions of sodium selenate and ascorbic acid in a molecular ratio of 1: 2.  3. The method according to claim 1 or 2, characterized in that the amount of selenium-containing compounds contribute from the calculation of 5 to 150 μg / l (given for selenium).  4. The method according to claim 1, characterized in that for the purpose of physiological and biochemical stimulation of yeast and for the subsequent increase in the biological value of beer, organic selenium is added to the wort before fermentation in an amount of 5-40 μg / l (for selenium).

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