METHOD FOR MANUFACTURING RICE BEER AND RICE BEER OBTAINED BY SUCH A METHOD

Abstract

TITLE OF THE INVENTION: PROCESS FOR MANUFACTURING RICE BEER AND RICE BEER OBTAINED BY SUCH A PROCESS. The process (100) for manufacturing rice beer comprises the following steps: - a step (125) of crushing dried malted rice to obtain dried malted rice powder, - a step (130) of brewing a mixture of the malted rice powder and water, the water being at least at a first predetermined temperature, - a step (135) of filtering the mixture and recovering the filtrate, - a step (140) of sterilizing the filtrate, - a step (145) of cooling the sterilized filtrate, - at least one step (150) of fermentation by adding yeast to the cooled filtrate, - a step (160) of conditioning the fermented filtrate. Figure for the abstract: Figure 1

Description

Title of the invention: METHOD FOR MANUFACTURING RICE BEER AND BEER RICE OBTAINED BY SUCH A PROCESS Technical field of the invention

[0001] The present invention relates to a method for manufacturing rice beer and rice beer obtained by such a method.

[0002] It applies in particular to the food sector, and more specifically to alcoholic or non-alcoholic beverages. State of the art

[0003] The approaches described in this section are approaches that could be pursued, but not necessarily approaches that have been previously conceived or pursued. Therefore, unless otherwise indicated, it should not be assumed that any of the approaches described in this section constitutes prior art simply because of its inclusion in this section.

[0004] Beers made from malted barley and / or rye, wheat, or oats are known. In particular, during the brewing process of such a beer, these malted grains are broken into two or more pieces during the milling stage. The aim is to facilitate the release of sugars while avoiding excessively grinding the grains into a powder. Barley that is too finely ground can complicate the filtration process during boiling. Also, during the brewing stage of such a beer, the temperature is approximately 70°C. Furthermore, about an hour of boiling is required to sterilize such beers.

[0005] Some of these beers may also incidentally include raw, i.e. unmalted, cereals such as raw oats, raw rice, raw corn, raw barley, raw wheat, in the recipes, combined with malted cereals.

[0006] However, such beers naturally contain gluten and have a high glycemic index and sugar content. Summary of the invention

[0007] The general concept of the invention consists of a process for manufacturing beer comprising malted rice, water, hops, and yeast as raw materials. The rice beer of the invention, manufactured by the process of the invention, may contain a single cereal, namely rice. Presentation of the invention

[0008] The present invention aims to remedy all or part of the drawbacks of the prior art.

[0009] To this end, according to a first aspect, the present invention relates to a process for manufacturing rice beer comprising the following steps: - a crushing stage of dried malted rice to obtain dried malted rice powder, - a mixing stage involving blending rice powder and water, the water being at least at a predetermined initial temperature, - a step of filtering the mixture and recovering the filtrate, - a sterilization step for the filtrate, - a cooling step for the sterilized filtrate, - at least one fermentation step by adding yeast to the cooled filtrate and - a conditioning step for the fermented filtrate.

[0010] Thanks to these provisions, rice beer is naturally gluten-free. Furthermore, the beer of the invention has a very low glycemic index and sugar content. For example, rice beer contains at least half the sugar of a barley-based beer.

[0011] These provisions make it possible to manufacture a rice beer, the subject of the invention, comprising a single cereal, namely rice. Furthermore, the rice is used directly in grain form in the process of the invention. The rice can also be used directly as malted rice powder in the process of the invention. In other words, the rice does not need to be processed, for example, into rice syrup.

[0012] In some embodiments, the yeast is a yeast of the species saccharomyces cerevisiae.

[0013] Thanks to these provisions, the process complies with the traditional rules for making a beer, Ale or lager.

[0014] In embodiments, the dried malted rice is reduced to rice powder during the crushing step with dimensions less than or equal to 1mm in diameter.

[0015] These embodiments improve the extraction of sugars from rice in the steps of the process that is the subject of the invention. Furthermore, the rice powder residues in the fermenter enhance fermentation, i.e., they add even more sugar, and they settle well in the fermenter.

[0016] In embodiments, the first predetermined temperature during the mixing step is less than 90°C.

[0017] In embodiments, the mixing step is carried out successively at at least two different temperatures, a second temperature being later than the first mixing temperature, the first mixing temperature being lower than the second mixing temperature.

[0018] These embodiments allow for the extraction of more sugars, possibly of different kinds.

[0019] In embodiments, the first temperature is less than or equal to 55°C and the second temperature is greater than or equal to 55°.

[0020] These embodiments make it possible to reduce the energy consumption of the process which is the subject of the invention.

[0021] In embodiments, the duration of the mixing step is less than or equal to 1 hour.

[0022] These embodiments make it possible to obtain the highest possible level of sugars.

[0023] In embodiments, the duration of the fermentation step is approximately 15 days.

[0024] These embodiments make it possible to obtain the beer that is the subject of the invention more quickly than a beer based on barley.

[0025] In some embodiments, the process of the invention further comprises, upstream of the crushing step: - a step of malting the rice, in the form of rice grains, by adding a ferment and - a step of drying the malted rice.

[0026] These embodiments allow the rice to be prepared at the crushing stage.

[0027] In some embodiments, the ferment is Koji.

[0028] These embodiments allow the conversion of rice starch into sugars, which are then transformed by yeast into alcohol during the fermentation stage. Furthermore, this ferment produces a characteristic taste.

[0029] In some embodiments, the malting step comprises: - a step of soaking the rice, - a step of inoculating the soaked rice and - a step of drying the malted rice.

[0030] In some embodiments, the sterilization step is boiling the filtrate.

[0031] These embodiments make it possible to reduce the energy consumption of the process of the invention. Indeed, boiling the filtrate of a rice beer of the invention is faster than sterilizing barley-based beers. On average, the duration of the sterilization step of the process of the invention is twice as fast as the duration of the sterilization step of a barley-based beer.

[0032] In embodiments, the process of the invention further comprises, downstream of the fermentation step, a gasification step by adding sugars or carbon dioxide to the fermented filtrate.

[0033] These embodiments make it possible to add bubbles to the rice beer that is the subject of the invention.

[0034] In embodiments, the sugars fermented during the fermentation step are at least 50% derived from the brewing of the rice powder.

[0035] Thanks to these provisions, the glycemic index of the beer is low.

[0036] According to a second aspect, the present invention relates to a rice beer, obtained according to the process which is the subject of the invention.

[0037] The advantages, purposes and particular characteristics of the rice beer which is the subject of the invention being similar to those of the process which is the subject of the invention, they are not recalled here. Brief description of the figures

[0038] Other advantages, purposes and particular features of the invention will become apparent from the following non-limiting description of at least one particular embodiment of the process and the beer that are the subject of the present invention, with reference to the accompanying drawings, in which:

[0039] [Fig-1] represents, schematically and in the form of a flowchart, a succession of a particular step in the process that is the subject of the present invention and

[0040] [Fig.2] schematically represents a first particular embodiment of the process which is the subject of the invention. Description of the implementation methods

[0041] The present description is given by way of non-limiting grammar, each feature of an embodiment being able to be advantageously combined with any other feature of any other embodiment.

[0042] It should be noted from the outset that the figures are not to scale.

[0043] As will be understood from the present description, various inventive concepts can be implemented by one or more of the methods or devices described below, several examples of which are provided herein. The actions or steps carried out in the implementation of the method or device can be ordered in any appropriate manner. Consequently, it is possible to construct embodiments in which the actions or steps are performed in a different order than that illustrated, which may include the simultaneous execution of certain acts, even if they are presented as sequential acts in the illustrated embodiments.

[0044] The expression "and / or", as used in this document, shall be understood as meaning "either or both" of the elements thus joined, that is, elements which are present conjunctively in some cases and disjunctively in others. The multiple elements listed with "and / or" shall be interpreted in the same way, that is, "one or more" of the elements thus joined. Other elements may possibly be present, other than the elements specifically identified by the "and / or" clause, whether or not they are related to these specifically identified elements. Thus, by way of non-limiting example, a reference to "A and / or B", when used in conjunction with an open language such as "including", may refer, in one embodiment, to A only (possibly including elements other than B); in another embodiment, to B only (possibly including elements other than A); in yet another embodiment, to A and B (possibly including other elements); etc.

[0045] As used herein in this document, "or" shall be understood inclusively.

[0046] As used in this document, the expression "at least one," with reference to a list of one or more elements, is to be understood as meaning at least one element chosen from one or more elements in the list of elements, but not necessarily including at least one of each element specifically enumerated in the list of elements and not excluding any combination of elements in the list of elements. This definition also allows for the optional presence of elements other than the elements specifically identified in the list of elements to which the expression "at least one" refers, whether or not they are related to those specifically identified elements.Thus, by way of non-limiting example, "at least one of A and B" (or, equivalently, "at least one of A or B", or, equivalently, "at least one of A and / or B") may refer, in one embodiment, to at least one, possibly including more than one, A, without B present (and possibly including elements other than B); in another embodiment, to at least one, possibly including more than one, B, without A present (and possibly including elements other than A); in yet another embodiment, to at least one, possibly including more than one, A, and at least one, possibly including more than one, B (and possibly including other elements); etc.

[0047] In this document, all transitive expressions such as "comprising", "including", "carrying", "having", "containing", "implying", "holding", "composed of", and others, shall be understood as open, that is, as meaning including but not limited to. Only the transitive expressions "consisting of" and "consisting essentially of" shall be understood as closed or semi-closed transitive expressions, respectively.

[0048] It is recalled here that, legally, a beer is defined as follows according to decree no. 92-307 of 31 March 1992 implementing article L. 412-1 of the Consumer Code with regard to beers: the designation "beer" is reserved for the beverage obtained by alcoholic fermentation of a wort prepared from cereal malt, raw materials from cereals, food sugars and hops, substances giving bitterness from hops, drinking water. Cereal malt represents at least 50% of the weight of the starchy or sugary materials used. Dry extract represents at least 2% of the weight of the original wort.

[0049] Aromatic herbs or natural spices may be added to beer provided that the addition of these ingredients does not perceptibly impart the typical aromatic characteristics of these ingredients to the final product. The added ingredients are listed on the product label. It should be noted from the outset that the figures are not to scale.

[0050] Figure 1 shows a schematic view of a sequence of particular steps of the process 100 of the invention. The process 100 is described in correspondence with a schematic view of a particular embodiment of the process of the invention shown in Figure 2.

[0051] In embodiments, the process 100 for making rice beer 300 comprises a step 115 of malting rice 250, in the form of rice grains, by adding a starter culture 255. The rice 250 can be of any type, such as black rice, red rice, white rice, semi-brown rice, or brown rice. For example, rice 250 is a short- or medium-grain rice. Rice 250 can have good inoculation capacity. Preferably, rice 250 is Camargue rice. Rice 250 is preferably used in the form of grains. The type of rice chosen influences the color as well as the alcohol content of the beer obtained by the process of the present invention.

[0052] Ferment 255 may be a fungus. Preferably, ferment 255 is Koji.

[0053] The malting step 115 can be carried out in a malting equipment 266. Such a malting equipment 266 is, for example, a malting vat or any other equipment known to a person skilled in the art.

[0054] In some embodiments, step 115 of malting rice 250 includes a step (not shown) of cleaning the rice. The cleaning step can be carried out with cleaning equipment known to a person skilled in the art.

[0055] In some embodiments, step 115 of malting the rice 250 includes a step 105 of soaking the rice 250. The rice 250 can be placed in a tank 267 containing soaking water 279. Preferably, the soaking water 279 is at ambient temperature. For example, the soaking water 279 is approximately between 20°C and 25°C. The duration of step 105 of soaking the rice 250 can be from 12 to 24 hours. The soaking step 105 of the rice 250 can be carried out in a soaking tank, a pre-moistening basin, or any other equipment known to those skilled in the art. After step 105 of soaking, the rice 250 is pre-moistened.

[0056] In some embodiments, step 115 of malting the rice 250 includes a step 110 of inoculating the soaked rice 260. A temperature of step 110 The inoculation temperature can be approximately between 15°C and 20°C. For example, the duration of step 110 for inoculating soaked rice 260 is between 2 and 4 days. Step 110 for inoculating soaked rice 260 can be carried out in germination equipment 268. For example, such germination equipment 268 is a storage silo or a germination tank. The starter culture is added to the rice during the inoculation step.

[0057] Preferably, the rice malting step is carried out in air with a predetermined humidity level.

[0058] The malting step 115 also includes a drying step 111 of the malted rice. For example, the drying step 111 of the malted rice can be carried out in an oven at a predetermined temperature and humidity level.

[0059] In embodiments, the process 100 of the invention comprises a step 120 for drying the malted rice 265. The temperature of the drying step 120 may be between 50 and 80°C. The duration of the drying step 120 may be between 8 and 24 hours. The drying step 120 of the malted rice 265 may be carried out in drying equipment 269. Such drying equipment 269 is, for example, a kiln, an oven, an air dryer, or any equipment incorporating ventilation.

[0060] The soaking step 105, the germination step 110 and the rice drying step 120 can be carried out successively in a malting equipment 266 such as a malting tank.

[0061] In embodiments, the process 100 of the invention comprises a step 125 of crushing dried malted rice 205 to obtain dried malted rice powder 210. The dried malted rice 205 is preferably ground to small dimensions. For example, the dried malted rice 205 is ground to dimensions less than 1 mm. Preferably, the dried malted rice 205 is ground to dimensions less than 0.5 mm, and even more preferably, to 0.1 mm. The crushing step 125 can be carried out in crushing equipment 270. Such crushing equipment 270 is, for example, a crusher known to those skilled in the art. The rice powder 210 can be rice dust or rice flour.

[0062] In embodiments, the dried malted rice 205 is reduced to rice powder 210 during the crushing step 125 of dimensions less than or equal to 1mm in diameter.

[0063] In embodiments, the process 100 of the invention comprises a step 130 of mixing with a mixture 215 of rice powder 210 and water 220, the water being at least a first predetermined temperature. The rice powder 210 may be crushed rice. In other words, the rice powder 210 may be mixed with a predetermined quantity of water. The mixing step 130 may include a mixture 215 of rice powder 210 and water 220, heating the mixture 215 to at least a first predetermined temperature and mixing of mixture 215. Preferably, mixing of mixture 215 is carried out during heating of mixture 215.

[0064] For example, during the mixing step, the amount of water added is between four and nine liters per kilogram of rice powder. Preferably, the amount of water added is six liters per kilogram of rice powder.

[0065] During brewing step 130, saccharification takes place during which the complex sugars contained in the malted rice powder are transformed into simple sugars used during fermentation step 150. In other words, during fermentation step 150, the sugars from the rice powder are fermented.

[0066] The mixing step 130 can last between 1 and 2 hours. Preferably, the duration of the mixing step 130 is configured so that the mixture 215 has the highest possible sugar level.

[0067] The brewing step 130 can be carried out in a brewing equipment 271. Such brewing equipment 271 is, for example, a steeping tank, an infusion tank, a mixer, a brewing tank or any other equipment having heating elements 273 with adjustable thermostat.

[0068] In some embodiments, the first predetermined temperature during step 130 of mixing is less than 90°C. The first predetermined temperature is even more preferably less than or equal to 75°C.

[0069] In embodiments, the mixing step 130 is carried out successively at two different temperatures, the mixing step is carried out successively at at least two different temperatures, a second temperature being later than the first mixing temperature, the first mixing temperature being lower than the second mixing temperature.

[0070] Preferably, the first temperature is less than or equal to 55°C and the second temperature is greater than or equal to 55°.

[0071] In embodiments, the duration of the mixing step 130 at each temperature is less than or equal to 1 hour. For example, the mixture 215 of rice powder 210 and water 220 is mixed for a first time at the first temperature and for a second time at the second temperature. Preferably, the first and second times are substantially equal. For example, the first and second times are 45 minutes. In other words, the mixture 215 of rice powder 210 and water 220 can be mixed at 50°C for 45 minutes, then at 40°C for 45 minutes.

[0072] In some variants, the first and second durations are different. The first duration may be longer or shorter than the second duration.

[0073] In some embodiments, the process 100 of the invention comprises a step 135 of filtering the mixture 215 and recovering the filtrate 225. Such a filtrate 225 The mixture 215 may be a wort. The filtration step 135 of the mixture 215 can be carried out with filtration equipment 273. Such filtration equipment 273 is, for example, a tank 273, comprising a filtration element 274, or any other equipment known to those skilled in the art. Preferably, the equipment 273 is a filter tank. Such a filtration element 274 may be a filter bag, a sieve, or any other equipment known to those skilled in the art. Preferably, the filtration element 274 has a mesh with filter dimensions smaller than the dimensions of the rice powder 120. The duration of the filtration step 135 may be from 30 minutes to 2 hours. During the filtration step 135, the mixture 215 may be at a temperature of approximately 70 to 75°C. The filtration step 135 separates the filtrate 225 from the residue. Such residues can be distillers' grains.

[0074] In optional embodiments, the residues are reused, but not limited to, for the manufacture of food. For example, the residues are included in animal feed.

[0075] In some embodiments, the process 100 of the invention includes a step 140 of sterilizing the filtrate 225. Hops 277 may be added to the filtrate 225 during the sterilization step 140. The hops 277 may be added at any time during the sterilization process and / or at any temperature.

[0076] For example, the amount of hops added is between 0.1 g / L and 100 g / L.

[0077] In some embodiments, the sterilization step 140 is boiling the filtrate 225. The sterilization step 140 can be carried out in sterilization equipment 275 such as a boiling tank. Such sterilization equipment 275 includes, for example, heating elements 276. The sterilization time can be less than 90 minutes. Preferably, the duration of the sterilization step 140 is less than or equal to 60 minutes. Even more preferably, the duration of the sterilization step 140 is less than or equal to 30 minutes.

[0078] In embodiments, the process 100 of the invention includes a cooling step 145 of the sterilized filtrate 230. The cooling step 145 can be carried out in a cooling device 280. Such a cooling device 280 is, for example, a coil, a decanter, a heat exchanger, a refrigerator, or any other device known to those skilled in the art. The duration of the cooling step 145 can be between 15 and 30 minutes. A target temperature of the filtrate 225 during the cooling step 145 can be between 18°C ​​and 25°C. Preferably, the temperature of the cooling step 145 is below 20°C.

[0079] In optional embodiments, hops 278 are added to the sterilized filtrate 230 during the cooling step 145. Preferably, the hops 278 is added when the sterilized filtrate 230 is hot approximately 20 minutes after sterilization 140.

[0080] In other optional embodiments, spices and / or fruits are added to the sterilized filtrate 230 during the cooling step 145. The spices and / or fruits can be added at any time and / or at any temperature of the cooling step 145.

[0081] In embodiments, the process 100 of the invention comprises at least one fermentation step 150 by adding yeast 240 to the cooled filtrate 235. The yeast 240 may be a yeast of the species Saccharomyces cerevisiae. Preferably, the yeast 240 is a sake yeast. For example, approximately 125 g of yeast are used per 5 gallons (18.93 liters).

[0082] A first fermentation stage 150, called the "primary" stage, can be carried out in a fermentation unit 290. Such a fermentation unit 290 is, for example, a fermentation tank, a fermenter, or any other equipment known to a person skilled in the art.

[0083] In embodiments, the sugars fermented during the fermentation step are at least 50% derived from the brewing of the rice powder, preferably at least 70%, even more preferably at least 90%.

[0084] In optional embodiments, no sugar, white sugar, semi-white sugar, refined sugar, liquid sugar, invert liquid sugar, invert sugar syrup, glucose syrup, dehydrated glucose syrup, dextrose, dextrose monohydrate or anhydride, fructose, is added, in this form, before the fermentation step.

[0085] In optional embodiments, hops 281 are added to the cooled filtrate 235 during fermentation step 150.

[0086] In embodiments, yeast 240 is a yeast of the species Saccharomyces cerevisiae.

[0087] In some embodiments, yeast 240 is a sake yeast.

[0088] In variants, yeast 240 is a yeast of the species Saccharomyces pastorianus.

[0089] In other variants, step 150 of fermentation is carried out by a fungus. For example, the fungus may be Aspergillus oryzae or Rhizopus oryzae.

[0090] In other variants, step 150 of fermentation is carried out by a bacterium. For example, the bacterium may be a strain of lactobacillus or brettanomyces.

[0091] In embodiments, the duration of step 150 of fermentation is approximately 15 days.

[0092] In optional embodiments, the process 100 of the invention comprises two fermentation steps 150, a primary fermentation step and a second fermentation step called “secondary”.

[0093] In other optional embodiments, spices and / or fruit are added to the fermented filtrate during the second fermentation step. The spices and / or fruit may be added at any time during the second fermentation step.

[0094] In some embodiments, the process 100 of the invention comprises a gasification step 155 by adding sugars or carbon dioxide to the fermented liquid. The gasification step 155 may be carried out downstream of the fermentation step 150.

[0095] In some embodiments, the process 100 of the invention includes a step 160 for conditioning the fermented filtrate 245. In other words, the conditioning step 160 can be carried out after 15 days of fermentation. In other words, the fermented filtrate 245 can be the contents of the rice beer 300 of the invention. For example, the conditioning step 160 is bottling, kegging, or canning.

[0096] In other optional embodiments, spices and / or fruits are added to the fermented filtrate 245 during the conditioning step 160.

[0097] In embodiments, the rice beer 300, which is the subject of the invention, is obtained according to the process 100, which is the subject of the invention.

Claims

Demands

1. A process (100) for manufacturing a rice beer comprising the following steps: - a step (125) of crushing dried malted rice (205) to obtain a powder (210) of dried malted rice, - a step (130) of brewing by a mixture (215) of the rice powder (210) and water (220), the water (220) being at least a first predetermined temperature, - a step (135) of filtering the mixture (215) and recovering the filtrate (225), - a step (140) of sterilizing the filtrate (225), - a step (145) of cooling the sterilized filtrate (230), - at least one step (150) of fermentation by adding yeast (240) to the cooled filtrate (235) and - a step (160) of conditioning the fermented filtrate (245).

2. A method (100) according to claim 1, wherein the yeast (240) is a yeast of the species Saccharomyces cerevisiae.

3. A method (100) according to any one of claims 1 or 2, wherein the dried malted rice (205) is reduced to rice powder (210) in the crushing step (125) of dimensions less than or equal to 1mm in diameter.

4. A method (100) according to any one of claims 1 to 3, wherein the first predetermined temperature during the brewing step (140) is less than 90°C.

5. A method (100) according to any one of claims 1 to 4, wherein the brewing step (130) is carried out successively at at least two different temperatures, a second temperature being later than the first brewing temperature, the first brewing temperature being lower than the second brewing temperature.

6. A process (100) according to any one of claims 1 to 5, which further comprises, upstream of the crushing step (125): - a malting step (115) of the rice (250), in the form of rice grains, by the addition of a starter (255) and - a drying step (120) of the malted rice (265).

7. A process (100) according to claim 6, wherein the malting step (115) comprises:

8.

9.

10. - a step (105) of soaking the rice (250), - a step (110) of inoculating the soaked rice (260) and - a step (111) of drying the malted rice. A process (100) according to any one of claims 1 to 7, further comprising, downstream of the fermentation step (150), a gasification step (155) by adding sugars or carbon dioxide to the fermented filtrate (245). A process (100) according to any one of claims 1 to 8, wherein the sugars fermented during the fermentation step are at least 50% derived from the brewing of the rice powder. Rice beer (300), obtained according to the process (100) according to claims 1 to 9.

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