RU2313568C1 - Concentrated brewer's base, method for producing of beverage using concentrated brewer's base, method for producing of gel-like product using concentrated brewer's base, gel-like product using concentrated brewer's base - Google Patents

Abstract

FIELD: brewing industry.

SUBSTANCE: concentrated brewer's base free of distinct odor and taste is produced from malt wort subjected to fermentation, additional fermentation and ripening, clarification, filtering and processing for elimination of odor and taste and concentration. Concentrated brewer's base produced by said method contains up to 60 wt% of endogenous ethanol, 76-1,000 mg/l of fermentation by-products on conversion to 100%-ethanol. Base may be produced by processing for elimination of odor and taste simultaneously with concentration procedure, or by vacuum concentration followed by distilling or condensing of alcohol-containing fraction released in conjunction with juice vapors during vacuumizing process, or by freezing out concentration, or concentration provided by water sorption, or concentration provided by water sorption to obtain powdered product, or concentration using methods employing membranes. Base may be also produced by discharging after concentration of gel-like substances. Method for producing of beverage using concentrated brewer's base involves blending concentrated brewer's base with aromatizer, and/or flavor additive, and/or flavor and aroma additive, and/or juice-containing flavor component, food acid and/or acidity regulator, sweetener; saturating with carbon dioxide, and bottling; before bottling, adjusting flavor-aroma coefficients using water. Cloud emulsion and/or preservative, and/or food colorant may be additionally introduced. Method for producing of gel-like product using concentrated brewer's base involves blending concentrated brewer's base with aromatizer, and/or flavor additive, and/or flavor-aroma additive, and/or juice-containing flavor component, food acid and/or acidity regulator, sweetener and gel-forming substance such as agar-agar, and/or pectin, and/or methyl cellulose, and/or carboxyl methyl cellulose.

EFFECT: wider range of novel products and reduced production costs.

14 cl, 7 ex

Description

The invention relates to the brewing industry of the food industry, relates, in particular, to the production of special types of beer, which can be attributed to malt cocktails.

Currently, the industry has begun to produce low-alcohol drinks based on beer of a diverse assortment.

There are developments to produce such drinks based on natural beer, as well as beer processed to remove the characteristic taste, smell and almost completely discolored. In the latest drinks, beer components are much better assimilated with aromatic, flavoring additives, various infusions, dietary supplements, microelements and vitamins.

A known method for the production of special beer (RF №2252950, 05/27/2005). The method provides for the preparation of wort with an initial extractivity of 11%. Wort hopping is carried out at a rate of bitter substances G _s = 0.1. In the process of fermentation, sugar or sugar syrup is introduced in an amount providing a dry matter content of 16-17% after boiling. The wort after separation of the suspensions is cooled to 8-10 ° C, yeast is introduced and fermentation is carried out. For 2-3 days of fermentation, sugar syrup is again added in an amount that provides an increase in solids by 4-5%, and top dressing for yeast. Fermentation is carried out until the alcohol accumulates 8.0-8.5 vol.%, Then the young beer is cooled to 0 + 2 ° C, kept at this temperature for 2-6 days for clarification and maturation. Then the beer is transferred to a container with a stirrer, where activated carbon in the form of powder or granules is added at the rate of 80-150 g / dal, mixed for 30-60 minutes and filtered through a kieselguhr filter, after which the resulting base is mixed with a flavoring additive. As flavor additives, fruit, vegetable, spicy and aromatic additives and spices are used. This allows you to get a drink with an alcohol content of not more than 7.0 vol.%, In which alcohol is well assimilated, which gives the drink a harmonious taste and aroma. The disadvantage of this method is its bulkiness, complexity and duration. The resulting drink is not stable enough, its cost is high.

Known methods for the preparation of a flavored malt drink, providing for obtaining the base by passing the original beer through an activated carbon filter, mixing the resulting product with additives, which are flavoring, sweetener and organic acid. After which the drink is carbonized (see WO 9612788, 1997). A similar solution is described in the publication of the Russian Federation 2004107450, 09/20/2005.

The disadvantage of this solution is the imbalance of the beer base and input components. In addition, the drink is prepared inextricably with the production (brewing) of beer and in many respects depends on the quality of the prepared beer as the basis, which in turn does not allow mobile adjustment of the organoleptic characteristics of the entire batch of the drink. More rational in this regard is the work with ready-made beer base concentrate.

In the brewing industry, solutions are known for concentrating beer by freezing (see RF 67265, 10/31/1946), and membrane methods (RF 2131917, 06/20/1999). Known methods for obtaining the basis for alcohol structurally viscous products (RF 2294961, 03/10/2007).

However, the known solutions do not allow having such a concentrated base, with which it would be possible to reproduce a wide range of drinks, from non-alcoholic beer mixes to beer-based drinks with an alcohol content of up to 9% vol.

The objective of the invention was the creation of a concentrated beer base, which would expand the arsenal (and not just the assortment) of consumer drinks and would enable mobile adjustment of organoleptic indicators, a method for producing a beverage based on a beer concentrated base, a method for producing a gel-like product based on a concentrated beer base and a gel product based on a concentrated beer base.

The technical result of the invention is to obtain a fundamentally new product with a wide range of uses, original in terms of organoleptic and energy indicators. But this is not quite an energy drink, since in the latter the increased energy is due to the content of biochemical components of a specific plan - like caffeine-containing components. A concentrated beer base and associated with this object with a single creative idea method for producing a beverage using a concentrated beer base, a method for producing a gel-like product using a concentrated beer base, and a gel-like product using a concentrated beer base according to the proposed solution make it possible to obtain drinks that have biologically active components of beer maximally assimilated with additional flavoring, food additives. The concentrated beer base, which is obtained from the wort after treatment with activated carbon or another, for example, the membrane method, to remove the characteristic beer taste and smell, allows it to remain a fully bioavailable drink. After all, as you know, treatment with activated carbon or membrane methods in industry is called "peeling" the finished drink, its depletion. The proposed solution allows you to get the final drink is not only not depleted, but possessing only its inherent properties - the drink obtained from the proposed concentrated beer base contains a biological base - "body", which determines the high quality of the prepared drinks and products due to the proposed characteristics of the beer base , and a method for producing appropriate products from it. Thus, a solution is proposed that allows, in the optimal economic framework (simplicity of technology, reduction of time and number of technological operations), to obtain a fundamentally new product. A gel-like product based on a concentrated beer base is a fundamentally new product that allows in certain circumstances to accumulate a ready-made portioned beverage product that is easy to store and then produce from it in the shortest possible time the drink of the desired concentration.

This is achieved by the fact that a concentrated beer base without pronounced beer smell and taste, obtained from malt wort, which was subjected to fermentation, maturation and maturation, clarification, filtration, processing to remove odor and taste and concentration, contains ethanol of endogenous nature up to 60 wt. %, by-products of fermentation from 76 to 1000 mg / l in terms of 100% ethanol. The base can be obtained by processing to remove odor and taste simultaneously with concentration. It can be obtained by concentration by vacuum, followed by distillation or condensation, isolated by evacuation with juice vapors of an alcohol-containing fraction. It can be obtained by concentration by freezing. It can be obtained by concentration by sorption of water. It can be obtained by concentration by sorption of water to obtain a powder product. It can be obtained by concentration using membrane methods. It can be obtained by introducing gelling agents after concentration. A method of producing a beverage using a concentrated beer base includes blending a concentrated beer base with a flavor and / or flavor and / or flavor and / or juice-containing flavor component, food acid and / or acidity regulator, sweetener, carbon dioxide saturation and bottling. Before bottling, adjust the flavor indicators with process water. An opacifier and / or preservative and / or food coloring may additionally be added. A method for producing a gel-like product using a concentrated beer base comprises blending a concentrated beer base with a flavoring and / or flavoring and / or flavoring and / or juice-containing flavoring component, food acid, and / or an acidity regulator, sweetener and gelling agent. As a gelling agent, agar and / or pectin, and / or methyl cellulose, and / or carboxymethyl cellulose are used.

A gel-like product using a concentrated beer base, obtained by the above method, is a fundamentally new product that can be used, for example, in the form of jelly, placed in an appropriate package. When removing jelly from the packaging, it can be used as for preparing a finished drink, which can be additionally carbonized, for example, at home, when this jelly is diluted with water from their siphon, can serve as the basis for any other drink or even in the development of any culinary or confectionery products. The gel-like product can be vacuum-packed in a container of sufficient volume, at the opening of which it is enough to add water there, and the drink is ready for use from the same container (for example, with the attached tube).

In many ways, the bouquet, aroma and taste of drinks using a beer base determine the by-products of fermentation. It is known that alcohol (in the average content from 2.0 to 5.8% vol.) Is contained in beer not only in the form of ethyl alcohol. It is always present together with other higher aliphatic alcohols; these higher alcohols are called fusel oils (including: n-propanol, isopropanol, n-butanol, isobutanol, isoamylol, 2-phenylethanol, 2-methylpropanol, 2-methylbutanol, 3-methylbutanol n-propanol, isopropanol, n-butanol, isobutanol, isoamylol, 2-phenylethanol, 2-methylpropanol, 2-methylbutanol, 3-methylbutanol), which are formed due to the metabolism of yeast during fermentation. Also, as a result of the formation and cleavage of fermentation by-products, aldehydes (including acetaldehyde) and esters (including ethyl acetate, isoamyl acetate, isobutyl acetate, b-phenyl acetate, ethyl caproate, ethyl capriate) are formed.

On average, the total content of organic substances - “trace elements” of ethanol in beer is about 100 mg / l (or in terms of anhydrous alcohol about 2000 mg / l).

It should be noted that fermentation by-products are harmful to the human body.

Our product compares favorably with the fact that after brewing beer (that is, it contains the components inherent in beer: ethanol, water, carbohydrates, protein and its cleavage products, inorganic trace elements) it has “not beer” but neutral aroma and taste, which removes restriction on the use of regular beer for the preparation of cocktails, mixtures, “mixes”, since with the introduction of a flavoring additive and other components, as a result, the product acquires a specific combination in taste and aroma and corresponds to the tastes of a wider range but consumers.

The proposed parameters are determined empirically and are due to the fact that the content of residual fermentation products of less than 76 mg / l in terms of 100% ethanol-concentrated beer base is economically unprofitable, and in addition, a certain specific note in the final product is lost. The content of residual fermentation products above 1000 mg / l in terms of 100% ethanol-concentrated beer base leads to the appearance of heavy tones in the final product, leading to an unpleasant aftertaste. Subsequent adjustment with prepared water is necessary to create a harmony of taste, balance of all components. After all, as you know, more than 5,000 different aroma and taste-forming substances have been isolated from food: carbohydrates, heterocyclic and carbonyl compounds, alcohols, acids, esters, etc. Despite such a variety of aromatic components, their total content in the product can be only a thousandth of its mass. Typically, some of these compounds are physiologically imperceptible related substances. One or more compounds determine the main aroma, and the rest - its nuances. Thus, each food product has its own individual taste and aroma characteristic only of it. Hundreds of compounds harmonizing with each other take part in their formation, which are formed upon receipt of food products under the influence of microorganisms, enzymes, etc., included in each component used in the blend.

The proposed methods and parameters are also 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. One of the main processes affecting the biological and organoleptic value of beer is fermentation, in which so-called fermentation by-products are formed. The quality of the final product largely depends on their composition, and most importantly quantity. To free the beer base from the main, undesirable components - fusel oils, etc. is the main problem in the preparation of a concentrated beer base

Thus, it is important to find the optimal modes, to interconnect 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 rationale is evidence that the proposed solution is new in creating a new direction in brewing.

The result of this invention is not just the expansion of the assortment of beer drinks, but also the creation of conditions for the production of drinks that are clearly distinguishable from a number of existing ones, shortening the production time and obtaining drinks with a higher biological potential, a more “lively” direction. It was found that for the preparation of drinks using a concentrated beer base, the consumption of sugar and aromatic raw materials can be reduced by 15-20% while ensuring organoleptic characteristics not lower than existing drinks.

When implementing the method of producing a beverage using a concentrated beer base as a flavoring and / or flavoring additive and / or juice-containing flavoring component, citrus juice concentrate, Multifruit flavoring base, concentrated lemon juice can be used. As a flavoring - flavoring, "grapefruit", "kiwi", "orange", "lemon", "lemon-lime", "pineapple", "plum", "feijoa", "chocolate", "cranberry", "rum "," Vodka "," brandy / cognac "," cherry ", grapes", cabernet "," tequila "," gin "," tonic "," noticeable neutral "," black currant "," raspberry "," strawberries ”,“ coconut ”,“ whiskey ”,“ vermouth ”,“ Ginger El ”,“ amaretto ”,“ peach ”,“ forest berries ”. As a sweetening element, there can be any medium known in the food industry - maltose syrup, caramel syrup, etc., sugar, sugar syrup, granulated sugar, powdered sugar, honey, syrups, glucose, fructose, etc. sugar substitutes - isomalt, sucralose, aksulfam , aspavit, stevioside, etc. As thickeners - carrageenans, maltodextrins, etc. As preservatives - sodium benzoate, potassium sorbate, etc. As food acid - citric, ascorbic, lactic, malic, etc. As dyes - dye " anthocyanin "Cochineal", tartrazine, karmuzin, Ponce, charming red, black currant, blue shiny, caramel color.

It is allowed to replace food additives and flavoring raw materials with the same or other different manufacturers. This is because the essential oils and extracts offered on the world market have a standard content of the main components, which is achieved by mixing different batches of oils and extracts. The composition of the flavor is also constant. But, however, there are, for example, dozens of varieties of cherries, and dozens of different cherry flavors have been created. In different versions of the flavor, the flavorist emphasizes a particular tone and selects a different combination: in one version, a sweet note dominates, in the other - stone fruit, in the third - there is a slight bitterness, etc. There is a huge arsenal of all kinds of variations of a flavor. The choice of flavoring for a particular food product is determined by its physico-chemical properties and the technology of production of the product.

The invention is illustrated by examples of implementation.

Example 1

To produce a concentrated beer base, beer wort was obtained with a mass fraction of solids in the initial wort of 20-23%, it was fermented to an alcohol content of 8.6 vol.%, Then subjected to maturation and maturation, clarification, and filtration.

After that, the resulting beer was sent for processing to a vacuum evaporator, where evaporation was carried out at a temperature of 55 ° C.

As a result, non-alcoholic beer with

- color indicator - 0, 36 units

- acidity indicator - 2.7 units

- indicator of solids content - 7.8 wt.%

- an indicator of alcohol content of 0.6 vol.%.

The resulting product has overestimated indicators that can be adjusted by any known methods: the addition of process water, the introduction of flavoring or other food components, infusions of herbs or fruits, vitamins, etc.

The distilled juice steam was subjected to distillation or condensation to an alcohol content of 12 vol.% And an indicator of the content of residual fermentation products of 0.0002 wt.% Or 76 mg / l in terms of 100% ethanol-based malt base. The resulting product is a concentrated beer base, which can then be used to make blend drinks, cocktails, etc. In addition, the resulting beer base when diluted with water or even without it can serve as an alcoholic beverage. Such a drink with ice is especially pleasant, even more so with flavored ice, frozen juice, etc.

Thus, a fundamentally new drink was obtained, previously unknown, having a multifunctional purpose.

As a result, in the process of evacuation, simultaneously with the removal of the characteristic beer taste and aroma, two finished products were obtained: non-alcoholic beer and concentrated beer base.

Example 2

To produce a concentrated beer base, beer wort was obtained with a mass fraction of solids in the initial wort of 14%, it was fermented to an alcohol content of 4.8 vol.%, Then it was subjected to maturation and maturation, clarification, filtering and processing to remove odor and taste using activated coal. As a result, the resulting product is a beer base, the content of residual fermentation products is 0.0002 wt.% Or 76 mg / l in terms of 100% ethanol-based malt base. The resulting beer product was concentrated by freezing based on the principle of partial sublimation.

Initially, the product was supercooled using a pipe-in-pipe refrigerant with refrigerant. Then supercooled beer was sent to the apparatus, which is a cylindrical collector having a pipe inside. The pipe is concentric and has a coil inside, to which steam is supplied, and a filter mesh on top.

The supercooled beer, entering the apparatus’s pipe, as a result of a sharp drop in speed will begin to precipitate ice crystals, that is, a part of the water in the product will freeze and its concentration in alcohol will increase. If carbonization is necessary and the necessary pressure is maintained in the apparatus, compressed carbon dioxide can be supplied to it through an automatic regulator. Moreover, by regulating the technological process, the alcohol concentration can be increased up to 5 times. In this case, the alcohol content was about 20% vol. If the initial product will have a high alcohol content, for example 10 vol.%, Therefore, the concentration can reach 50 vol.%.

The content of residual fermentation products in terms of absolute alcohol remains the same - 76 mg / l.

According to its characteristics, the product is similar to that obtained in example 1, therefore, its application and use is the same.

Example 3

The basis was obtained by preparing beer wort with a mass fraction of solids in the initial wort of 18%, it was fermented to an alcohol content of 7.8 vol.%, Then it was subjected to maturation and maturation, clarification, filtration and processing to remove odor and taste using dialysis. Analogously to example 1, a non-alcoholic beer and an alcohol-containing fraction were obtained which, after isolation from the dialysis liquid by ultrafiltration, had residual fermentation products in terms of absolute alcohol of 200 mg / l and an alcohol content of 40 vol.%.

Removing water during the concentration of the beer base can be carried out by pervaporation through an ultrathin membrane of a non-porous hydrophilic polymer or a multilayer composite membrane with an ultrathin layer of a non-porous hydrophilic polymer and one or more layers of porous materials or any membrane means known at the time of production that allow separating water from molecules alcohol.

Such methods make it possible to concentrate alcohol in beer up to 60 vol.% And ensure that the content of residual fermentation products is not higher than 1000 mg / l.

Example 4

The basis was obtained by preparing beer wort with a mass fraction of solids in the initial wort of 12%, it was fermented to an alcohol content of 4.8% by volume, then it was subjected to maturation and maturation, clarification, filtering and processing to remove odor and taste using membrane agents.

The resulting base was mixed with maltodextrin. A syrupy, thick mass was obtained. For the same purposes, pectin, agar, xanthan gum, dextrin derivatives and other known similar means can be used. A syrupy concentrate contains additional components that are desirable in the preparation of a reconstituted beverage, since they carry technological functions (for example, brighteners, stabilizers, etc.), and also positively affect organoleptic characteristics.

Example 5

The concentrate was produced analogously to example 1, after which it was mixed with dehydrated lactose to obtain a powdery product. For this, lactose is dried to an anhydrous state and mixed with an alcohol-containing concentrate. Alcohol readily binds to lactose to form a stable, predominantly powdered, solid product. Lactose and concentrated beer base can be pre-mixed with various additives depending on the desired end product. You can use additives to give a certain taste and smell, such as fruit juice extract, dried extracts of various fruits and plants, hop extract, malt extract, glycerin, spice extracts, tartaric, malic, succinic acid, potassium salt of malic acid, amino acids , sodium bicarbonate, sodium cyclamate, sodium chloride, etc. You can also add fragrance and coloring substances, vitamins, hormones, etc. If the additives are soluble in water, they should be added to lactose in an aqueous solution, that is, before it is dried. With the introduction of an alcohol soluble additive, it is added to the concentrated beer base before mixing with lactose.

Example 6

To prepare a blending drink using a concentrated beer base, a base was prepared similar to that described in examples 1-4.

Sugar syrup was prepared in a special tank with a stirrer. Sugar syrup is a semi-finished product for preparing blends of a drink. White sugar syrup is a concentrated aqueous solution of sugar. Get sugar syrup hot or cold method.

Food acid is used as an antioxidant and is introduced into the blend in the form of a 50% aqueous solution.

Preservatives: sodium benzoate and potassium sorbate are dissolved in water in a ratio of 1: 7 before being introduced into the blend until complete dissolution. It is recommended that all solutions be filtered before blending. In accordance with the recipe, the estimated amount of raw materials is fed into the blending vat in the following sequence: concentrated beer base (with or without preliminary dilution with technological water, when an equivalent amount of juice-containing raw materials is used), sugar syrup. Juice-containing raw materials are brought directly from the transport packaging; aqueous solutions of preservatives, acids and dyes are added from separate containers for their preparation; flavoring raw materials are set by first measuring the required amount from the transport container and softened water from the pressure tank to the estimated volume of the blend.

Mixing of the blend is carried out periodically after making each component in the container for cooking, and then after blending is thoroughly mixed for 15-30 minutes and the mixer is turned off. The average duration of composing a blend of 350 decaliters is 90-120 minutes. Vats are filled at 85-90% for ease of mixing.

In this case, the components are introduced according to the norms according to the formulations, taking into account losses during production. To prepare a drink such as pasteurized carbonated beer with grapefruit flavor, the following recipe was developed for 1000 liters of finished beer (excluding losses), kg:

Sugar - 76.00

Citric acid - 0.46

Ascorbic acid - 0.20

Flavoring base

Citrus Juice Concentrate

DOEHLER - 36.00

Fragrance "Grapefruit"

firms DOEHLER - 3.20

Potassium Sorbate (E202) - 0.260

Sodium benzoate (E211) - 0.120

Anthocyanin dye - 1.60

Carbon dioxide - 8.30

Concentrated Beer Base

with an alcohol content of 20 vol.%

and residual fermentation products

1000 mg / m in terms of 100% alcohol - 360.0

Process water - the rest

To separate suspended particles that enter into semi-finished products, turbidity, sediments formed during blending as a result of coagulation of high molecular weight substances, after thorough mixing, the blend is filtered on a sand filter. Then, to correct the color and taste of beer, a special blend is directed to a filter press for processing the blend on a filter cardboard.

After filtration, at the final stage of the preparation of the beverage, if necessary (if provided by the recipe), a turbidizer and / or emulsion is introduced into the collection tank for storing the finished beer, while stirring is carried out using a pump in the recirculation mode (“for yourself”).

It is not recommended to carry out bottling later than 5-6 hours after its preparation.

From the pressure tank, the finished beer-type beverage is continuously supplied to the installation for high-temperature pasteurization of liquid food products, where the beer is heated, pasteurized at a temperature of 83-87 ° C for 30 seconds and cooled. Then the pasteurized drink is served on a saturation unit for carbonation.

Example 7

All initial operations were carried out as described in example 6, including blending of the ingredients. However, process water was not added in the blending process, but an agar gelling agent was introduced (pectins or a mixture thereof, methyl cellulose) could be added.

Gelling agent - thickener, depending on the desired rheological parameters and strength of the initial concentrated beer component (base), is taken in an amount up to 20 wt.%.

In this case, 15 wt.% Agar was taken. The mixture is left at room temperature for 4 hours to swell in a container under a lid, then the product is heated in a water bath or in a tank with a water heating jacket with constant stirring to dissolve the gelling agent (thickener), filtered, poured into molds and cooled to room temperature.

The concentration of the beer base can be completely different - from 0.5 to 60 vol.%, But subject to the content of residual fermentation products from 76 mg / l to 1000 mg / l in terms of 100% ethanol.

The resulting gel-like product has a wide range of uses.

A gel-like product using a concentrated beer base, obtained by the above method, is a fundamentally new product that can be used, for example, in the form of jelly, placed in an appropriate package. When removing jelly from the package, it can be used as for preparing a finished drink, which can be further carbonized, for example, at home, when this jelly is diluted with water from a siphon, can serve as the basis for any other drink or even in the development of any culinary or confectionery products. The gel-like product can be vacuum-packed in a container of sufficient volume, at the opening of which it is enough to add water there, and the drink is ready for use from the same container (for example, with the attached tube).

A concentrated beer base for the preparation of the target product could be prepared from substandard beer, or light, or dark, or semi-dark, or non-alcoholic, or strong, or original, or pasteurized, or special, or young unclarified, or young clarified beer, or red beer, or ale or porter. Beer was processed by the membrane method to relieve beer smell and taste. The base after processing should contain residual fermentation products from 76 mg / l to 1000 mg / l in terms of 100% ethanol of beer malt base and up to 760 vol% alcohol.

The claimed inventions make it possible to obtain a new product both for independent use and suitable for manufacture using it as a basis for various drinks and products. The composition of the base, that is, the content of the active principle - alcohol and residual fermentation products used in the production of alcohol-containing or non-alcoholic drinks, allows you to get a wide range of drinks in which endogenous alcohol is fully assimilated with various taste and structural components, and the production of gel-like products of a new direction prevents change organoleptic properties of the finished product, associated with the formation of turbidity during storage, and also gives the fullness of taste and enhancing the flavor of a variety of drinks.

Claims (14)

1. A concentrated beer base without pronounced beer odor and taste, obtained from malt wort, which was fermented, fermented and ripened, clarified, filtered, processed to remove odor and taste and concentrated, after which it contains ethanol of endogenous nature up to 60 wt.% , by-products of fermentation from 76 to 1000 mg / l in terms of 100% ethanol. 2. The concentrated beer base according to claim 1, characterized in that it is obtained by processing to remove odor and taste simultaneously with concentration. 3. The concentrated beer base according to claim 1, characterized in that it is obtained by concentration by vacuum followed by distillation or condensation of the alcohol-containing fraction extracted by evacuation with juice vapors. 4. The concentrated beer base according to claim 1, characterized in that it is obtained by concentration by freezing. 5. The concentrated beer base according to claim 1, characterized in that it is obtained by concentration by sorption of water. 6. The concentrated beer base according to claim 5, characterized in that it is obtained by concentration by sorption of water to obtain a product of a powder state. 7. The concentrated beer base according to claim 1, characterized in that it is obtained by concentration using membrane methods. 8. The concentrated beer base according to claim 7, characterized in that it is obtained by introducing gelling agents after concentration. 9. A method of producing a beverage using a concentrated beer base according to claims 1 to 8 involves blending a concentrated beer base with a flavoring and / or flavoring and / or flavoring additive and / or juice-containing flavoring component, food acid and / or acidity regulator, sweetener , carbon dioxide saturation and bottling. 10. The method according to claim 9, characterized in that before bottling produce an adjustment of the flavor parameters of the process water. 11. The method according to claim 9 or 10, characterized in that it further introduces a cloud agent. 12. The method of producing a gel-like product using a concentrated beer base according to claims 1-8, involves blending a concentrated beer base with a flavoring and / or flavoring and / or flavoring and / or juice-containing flavoring component, food acid and / or regulator acidity, sweetener and gelling agent. 13. The method according to p. 12, characterized in that as a gelling agent use agar and / or pectin, and / or methyl cellulose, and / or carboxymethyl cellulose. 14. A gel-like product using a concentrated beer base, obtained by the method according to claims 12-13.