RU2313569C1 - Method for producing of special beer (versions) - Google Patents

Abstract

FIELD: brewing industry.

SUBSTANCE: method involves preparing brewer's malt base; processing for elimination of beer taste and odor; blending with aromatizer, and/or flavor additive, and/or flavor-aroma additive, and/or juice-containing flavor-aroma component, food acid, sweetener, preservative, food colorant; saturating with carbon dioxide, and bottling; using malt base which after processing contains 0.0002-0.015 wt% of residual fermentation products or from 76 mg/l to 1,000 mg/l on conversion to 100%-ethanol of brewer's malt base; obtaining final product by adding preliminarily prepared water into blend. According to another version, method involves preparing flavor syrup containing brewer's malt base preliminarily processed for eliminating of beer odor and taste, aromatizer, and/or flavor additive, and/or flavor-aroma additive and/or juice-containing flavor-aroma component, food acid, sweetener, preservative, food colorant; mixing blend with preliminarily prepared carbonized water; using malt base which after processing contains 0.0002-0.015 wt% of residual fermentation products or from 76 mg/l to 1,000 mg/l on conversion to 100%-ethanol of brewer's malt base. Blend may be filtered and pasteurized before saturation with carbon dioxide. During blending procedure, mixing process is performed periodically after introducing of each component followed by continuous mixing for up to 45 min, with blending time making up to 140 min, or for 10-60 min, or blending process is performed in flow using injection unit. Water may be prepared by using artesian water; removing iron using air oxygen and filtering using sodium-cation filter. Process water such as running, distilled, mineral, mineralized, thaw, well, or natural source water may be disinfected by bacterial ultraviolet irradiation method. Cloud emulsion may be introduced into blend. Stabilizing cloud emulsion, gel-forming substance or colloid-forming substance may be introduced into blend. Brewer's malt base may be non-standard, bright, dark, semi-dark, alcohol-free, strong, unique, pasteurized, special, new non-clarified, new clarified, or red beer. Flavor component may be fusion or extract or syrup produced from raw plant material such as grass, flower, root, fruit, bark, leaves or buds of plants, or vegetable, vegetable root or spices. Vitamins, biologically active additives, or microelements may be also added into blend.

EFFECT: improved biological properties of beverage and reduced production costs.

15 cl, 11 ex

Description

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

Currently, there has been a direction in the production of low-alcoholic beverages based on beer with the taste and aroma of fruits, coffee, cola, etc., called "Birmix" or beer-based cocktails, malt cocktails.

A known method for the production of beer (RF 2270851, 02.27.2006). The method involves obtaining in a single technological process two products - non-alcoholic beer and the basis for the manufacture of beer products and drinks. The second of these products is obtained after treatment by dialysis and separation of non-alcoholic beer from dialysate. The dialysate is mixed with a wort containing 25-35 wt.% Solids and consisting of un hopped wort or maltose syrup, or a mixture thereof. Enter yeast at the rate of 50-150 million cells / ml of the mixture with getting ready to fermentation of wort with an extractivity of 14-23%. Fermentation is carried out in cylinder-conical tanks at a temperature of 15-25 ° C, followed by exposure for 8-14 days to obtain after removal from the yeast product with a volume alcohol content of 7-13% and a pH of 4.4-4.7. After filtering, the final product can be used as the basis for the manufacture of beer drinks by mixing it with various flavoring and / or aromatic additives. As such additives can be used juices or fruit drinks of blackcurrant, wild berries or citrus fruits.

The disadvantage of this method is its complexity and duration, which will certainly affect the final cost of the finished drink. In addition, the basis for a beer drink is beer with its characteristic aromatic and taste properties, which is not always combined with the flavoring additives used.

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 use fruit, vegetable, spice and additives - spices. 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.

Closest to the proposed invention is a method for preparing a flavored malt drink, which involves 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.

The objective of the invention is the creation of a method for the production of special beer, devoid of the above disadvantages.

The technical result of the invention is to obtain a drink of a new spectrum of use - beer of a special variety, 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. The drink according to the proposed solution has biologically active components of beer, which is obtained from wort, which, by increasing the degree of fermentation, increased alcohol content, even after processing with activated carbon or another, for example, membrane, method, remains a full-bodied drink in biological terms. Indeed, as you know, treatment with activated carbon or membrane methods (as suggested in the sources cited above) in industry is called the “peeling” of the finished drink, its depletion. The proposed solution allows to obtain the final drink is not only not depleted, but possessing inherent high organoleptic characteristics only - the drink contains a biological base - the "body", which determines the high quality of drinks and products prepared on its basis, due to the proposed characteristics of the beer base and method production of special beer 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.

This is achieved by the fact that a method is proposed for the production of special beer (options).

The method involves the preparation of a beer, malt base, its processing to remove beer smell and taste, blending with flavoring and / or flavoring and / or flavoring and / or juice-containing flavoring component, food acid, sweetener, preservative, food coloring, saturation carbon dioxide and bottling, using a malt base, which after processing contains residual fermentation products of 0.0002-0.015 wt.% or from 76 mg / l to 1000 mg / l in terms of 100% ethanol beer malt base, and the final product is obtained by adding prepared water to the blend. According to a second embodiment, the method comprises preparing a blend syrup consisting of a beer, malt base pretreated to remove beer odor and taste, flavoring and / or flavoring and / or flavoring and / or juice-containing flavoring component, food acid, sweetener, preservative , food coloring, mixing the resulting blend with prepared, carbonated water, using a malt base, which after processing contains residual bro products 0.0002-0.015 wt.% or from 76 mg / l to 1000 mg / l in terms of 100% ethanol of beer malt base. It is possible that before being saturated with carbon dioxide, the blend is filtered and pasteurized. It is possible that during the blending process, mixing is carried out periodically after each component is introduced, followed by continuous mixing for up to 45 minutes, while the blending time of all components is up to 140 minutes. It is possible that during the blending process, mixing is carried out continuously for 10-60 minutes, or blending is carried out in a stream at an injection type installation. It is possible that prepared water is obtained by taking water from an artesian well, deferring it with atmospheric oxygen and filtering it with a sodium-cation filter. It is possible that the process water is disinfected by bactericidal UV irradiation. It is possible that tap water, distilled water, mineral water, mineralized water, melt water, well water or water from natural sources are used as process water. It is possible that an opacifier is additionally introduced into the blend. It is possible that a stabilizer is additionally introduced into the blend — a thickener, a gelling agent, or a colloidizing agent. It is possible that beer malt base is 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. It is possible that as a flavor component use tincture, or tincture, or extract, or syrup, obtained from plant materials. It is possible that herbs, flowers, roots, fruits, bark, leaves, or buds of plants, or vegetables, or root crops, or spices are used as plant materials. It is possible that vitamins, dietary supplements - dietary supplements, microelements are additionally introduced into the blend.

Important criteria for the quality of beer are organoleptic characteristics characteristic of the type, type of beer, as well as the country of manufacture.

Usually emit: aroma and taste of beer, fullness of taste, sparkling, bitterness, foaminess and foam resistance.

In many ways, the bouquet, aroma and taste of beer determine the by-products of fermentation.

It is known that alcohol (in the average content from 2.0 to 5.8 vol.%) Is found 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.

So, for the Pilsner-type filtered beer with brilliance, the following composition data are given:

Alcohol 4.8-5.1 vol.%

Extract 3.9-4.1 g / 100 g

Water 920 g / kg

Physiological calorie content of beer 400-440 kJ / kg

Carbohydrates (> 40 compounds) 27-30 g / l

Proteins and amino acids (> 30 compounds) 4.3 g / l

Minerals and trace elements (> 40 compounds) 1500-1700 mg / l

Including:

Sodium 40-45 mg / L

Vitamins (> 14 Compounds) 200-220 mg / L

Organic and fatty acids (> 100 compounds) 630-680 mg / l

Phenolic substances (> 50 compounds) 150-155 mg / l

Hop substances (> 130 compounds) 250-500 mg / l

Carbon Dioxide 0.50 g / 100 g

Sulfur dioxide 3 mg / L

Nucleic substances (> 25 compounds) 300 mg / l

Amines, amides, pyrazines (> 50 compounds) 70 mg / l

Fermentation by-products (> 300 compounds) 1500-1800 mg / l

Ballast substances 1520-1530 mg / l

Nitrates 25-33 mg / L

Oxalates 12-13 mg / l

Our product compares favorably with the fact that after making beer according to the method described in this application, being beer (that is, it contains ethanol, water, carbohydrates, protein and its cleavage products, inorganic trace elements), it has “not beer” but neutral aroma and taste, which removes the restriction on the use of ordinary beer for making 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 tastes of a wider circle of consumers. Quantitatively, this is confirmed by the data of the gas chromatographic analysis method:

Chromatograph GC 1000, "Dani", Italy; column: Restec. Corp, phase - Stabilwax, column length 60 m, column diameter 0.32 mm; layer thickness 0.5 μm; chromatographic conditions:

split ratio 1:50 sample volume, mm ³ 0.5 column thermostat temperature, ° С 45-200 evaporator (injector) temperature, ° С 150 detector temperature, ° С 250 air flow pressure, bar one hydrogen flow pressure (detector), bar 0.8 nitrogen flow pressure (detector), bar 0.7 carrier gas flow through the column, cm ³ / min 2

a decrease was found in the content of organic substances - “microimpurities” of ethanol in beer, to average values of about 150 mg / l (not more than 1000 mg / l) in terms of anhydrous alcohol, which corresponded to 7.5 mg / l of beer (not more than 28- 100 mg / l), which is significantly less than the quantities inherent in "ordinary" beer (up to 10-13 times).

The proposed parameters are determined empirically and are due to the fact that the content of residual fermentation products is less than 0.0002 wt.% Or 76 mg / l in terms of 100% ethanol of the beer malt base is economically disadvantageous, and in addition, some specific note in the final product is lost. The content of residual fermentation products is higher than 0.015 wt.% 1000 mg / l in terms of 100% ethanol of the beer malt 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 5000 different aroma and taste-forming substances: carbohydrates, heterocyclic and carbonyl compounds, alcohols, acids, esters, etc., have already been isolated from food products. 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 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 making special beer.

Thus, it is important to find the optimal modes, to interlink 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 justification is evidence that the proposed solution to create a new direction in brewing is consistent with the inventive step, since the proposed method allowed to obtain a solution to the problem of the relationship of all stages of beer production in optimal, previously unknown parameters and the totality of beer production methods.

The result of this invention is the expansion of the assortment of beer drinks that are clearly distinguishable from a number of existing ones, shortening the production time and, as a result of this, obtaining beer with a higher biological potential, a more "live" drink. It was found that for the preparation of special beer, the consumption of sugar and flavoring raw materials can be reduced by 15-20% while ensuring organoleptic characteristics of the above known drinks.

Therefore, we can talk about the compliance of the proposed invention with the conditions of novelty and inventive step.

The present invention is also industrially applicable, because it does not require means or raw materials not previously used for its implementation.

As a flavoring and / or flavoring additive and / or juice-containing flavoring component can be used: citrus juice concentrate, flavor base "Multifruit", concentrated lemon juice. 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, carmusin, ponso, charming red, black currant, shiny blue, 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 one flavor or another. 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

For the production of special beer, 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.%, Unfiltered (clarified) beer “Malt Base” (malt base) was obtained, the content of residual products fermentation 0.0002 wt.% or 76 mg / l in terms of 100% ethanol beer malt base. To do this, before filtering beer, a special unfiltered (clarified) malt base is cooled to temperatures (-2) - (- 4) ° C and sent to the kieselguhr filter with a horizontal filler from the containers with a centrifugal pump to completely remove the yeast cells. In order to process beer with special activated carbon, to remove the color of flavors and aromas inherent in beer, and to obtain a product with balanced neutral organoleptic characteristics, beer is processed in one of the ways, 1 - on a coal column with a sand filter in gravity mode; 2 - on a high-performance installation of the injection type "Poltavchanka" in a turbulent mode.

Special beer treated with activated carbon, the special Malta Base, was pasteurized in a stream for 30 seconds at temperatures of 82-85 ° C.

The preparation of water for the preparation of special beer is carried out in accordance with the “Technological Instructions for Water Treatment for the Production of Beer and Soft Drinks” TI 10-5031536-73-10.

Process water should be transparent, colorless, without extraneous taste, taste and smell. As process water, tap water, distilled water, mineral water, saline water, melt water, well water or water from natural sources are used.

In this case, the technological scheme of water treatment includes the following stages: - water intake from an artesian well, iron removal of water with air oxygen and water filtration, water softening using a sodium-cation filter, disinfection of technological water by the method of bactericidal irradiation with UV rays.

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 until completely dissolved before being introduced into the blend. 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: special beer "Malta Base", 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 quantity from the transport container, and softened water is supplied 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. For the preparation of special pasteurized beer carbonated with the taste of grapefruit, the following recipe was developed for 1000 liters of finished beer (excluding losses), kg:

Sugar 38.00 Citric Acid 0.23 Ascorbic acid 0.10 Flavoring base Citrus Juice Concentrate firms DOEHLER 18.00 Fragrance "Grapefruit" firms DOEHLER 1,60 Potassium Sorbate (E202) 0.130 Sodium Benzoate (E211) 0,060 Anthocyanin dye 0.80 Special unfiltered beer (clarified) Malta Base 639.54 Carbon dioxide 4.15

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 beer preparation, if necessary (if provided by the recipe), a clouding agent 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 (“by itself”).

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

From the pressure tank, the finished special beer is continuously fed 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, special pasteurized beer is fed to the saturation unit to saturate the beer with special carbon dioxide.

Example 2

For the production of special beer, 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 14 vol.%, Unfiltered (clarified) beer “Malt Base” (malt base) was obtained, the content of residual fermentation products was 0.001 wt.% or 320 mg / l in terms of 100% ethanol beer malt base. The remaining actions were carried out analogously to example 1, observing the recipe, kg per 1000 l:

Sweetener Blend Aspasvit Alco (sucralose, Acesulfame K) of the company Aspasvit 0.25 Citric Acid 3.05 Ascorbic acid 0.10 Fragrance "Apricot" 1,50 Special beer "Malt Base", l 988.38 Carbon dioxide 4.15

Process water to ensure the mass fraction of solids in the prepared beer, 9.2 wt.%. Mixing was carried out in a stream at an injection type installation.

Example 3

For the production of special beer, 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.%, Unfiltered (clarified) beer “Malt Base” (malt base) was obtained, the content of residual products fermentation of 0.015 wt.% or 1000 mg / l in terms of 100% ethanol beer malt base. The remaining actions were carried out analogously to example 1, observing the recipe, kg per 1000 l:

Sweetener Blend (stevioside, isomaltitis, sucralose) Aspasvit firms 0.45 Citric Acid 1.95 Ascorbic acid 0.10 Fragrance "Kiwi" 2.00 Special beer 988.38 Carbon dioxide 4.15

Example 4

The preparation of beer was carried out analogously to example 1 according to the following recipe, kg per 1000 l of finished beer:

Sugar 41.00 Ascorbic acid 0.10 Concentrated lemon juice Firms Deler 6.00 Fragrance "Lemon" Firms "Deler" 1.80 Lemon Lime Flavor Firms Deler 0.50 Fragrance "neutral opacifier" Firms Quest 0.20 Fragrance "Coffee" Firms Quest 1.20 Caramel Caramel The Teresa Inter firms 1.00 Carrageenan SP-100 from Arnika 0.9 Karragina K6592 of the Arnika company 0.50 Potassium Sorbate (E202) 0.130 Sodium Benzoate (E211) 0,060 Beer "Mal Base" 639.54 Carbon dioxide 4.15

Water up to 1000 l with the provision of solids, 10.5 wt.%.

Example 5

Special beer as the basis 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 . Beer was processed by the membrane method to relieve beer smell and taste. The base after processing should contain residual fermentation products of 0.0002-0.015 wt.% Or from 76 mg / l to 1000 mg / l in terms of 100% ethanol of beer malt base.

Blended syrup was prepared by introducing (with continuous stirring) the components in a special container, observing the following sequence:

sugar syrup

special beer

concentrated orange juice,

a solution of citric acid and trisodium citrate,

flavors

preservative solution.

All components specified in the container were thoroughly mixed for 30 minutes.

The resulting blend syrup in the preparation of the drink was diluted with carbonated water in a volume ratio that provides the necessary consistency of the final product (approximately 1: 3).

Water carbonization was carried out by introducing carbon dioxide into deaerated water cooled to 2-4 ° C.

It is not recommended to carry out special beer bottling later than 24 hours after preparation of the blend syrup.

Example 6

The technological scheme for the production of a low-alcoholic beverage (special beer) includes the following stages:

- water treatment;

- preparation of sugar syrup (except 100% replacement of sugar with a sweetener);

- the preparation of a beverage or alcohol-containing beer base, consisting of sugar syrup or a solution of sweetener, citric acid, beer base and flavoring raw materials.

As a flavor component use tincture or tincture, or an extract or syrup obtained from plant materials. As plant materials, herbs, flowers, roots, fruits, bark, leaves, or buds of plants, or vegetables, or spices, or root crops are used.

Vitamins, biologically active additives - dietary supplements, microelements are additionally introduced into the blend.

During the production of a beverage, it is allowed to set the components directly in the mixing tank (if there is a mixer) or to dissolve the powdered and other raw materials in a separate tank with the subsequent pumping of the prepared solutions into the main container for preparing the drink. When using small containers and the absence of agitators in them, mixing of the finished product in the recirculation mode ("on itself") is allowed.

When preparing a drink using sugar syrup, the following application sequence is recommended:

- sugar syrup;

- juice, fruit drink, extract or other fruit raw materials;

- solutions of acids and dyes;

- opacifier;

- aromatic bases or emulsions, flavorings or natural essences (citrus fruits), infusions;

- solution of ascorbic acid;

- beer base;

- water to the estimated volume.

Juices and fruit drinks intended for the preparation of the drink are carefully drained from the sediment formed at the bottom of the tank in which they were located and filtered through fabric or plate filters. Before use, frozen concentrated juices must be thawed at room temperature (in the absence of manufacturer's recommendations providing a different method of defrosting).

The extracts before adding to the drink are diluted with water in a ratio of 1: 5 and after 2-3 hours of settling, filtered (unless otherwise provided by the manufacturer).

Crystalline acids are introduced into the blend in the form of a 5% aqueous solution (assuming that 1.00 kg of marketable citric acid is dissolved in 1.00 dm ^{3 of} water).

Dyes are given in the drink in the form of aqueous solutions.

Sodium benzoate, potassium sorbate or other preservatives are dissolved in water in a blending tank approximately 1.00 kg of preservative in 7.00 dm ^{3 of} water in water (unless otherwise provided by the technological instructions for the use of a specific preservative).

When preparing low-alcohol drinks, the amount of sodium benzoate should not exceed 0.177 g per 1.00 dm ^{3 of} finished product.

It is recommended that all solutions prepared from powdered components before entering the mixing container be filtered by any method that ensures the purity of the solution. Acidity regulators such as sodium citrate may be used in place of food acid. In the case of an acidified base, drinking soda is allowed to control acidity.

Natural citrus essences and infusions are also filtered. In the case of using infusions with a high content of essential oils, they are diluted with water in the ratio 1: 5 before filtration and left for at least 12 hours to settle, unless otherwise provided by the supplier of raw materials.

After thoroughly mixing, aromatic bases, emulsions and flavorings are introduced into the mixing tank.

After making the component in two doses, the package is rinsed with water at the rate of 1 liter of water per 4.00 kg of the component and the wash water is transferred to the solution preparation tank.

Ascorbic acid is introduced as an antioxidant when using aromatic bases and emulsions containing natural dyes of the beta-carotene group (provitamin A).

Alcohol-containing beer base is introduced at the final stage of preparation of the drink. After that, the required indicators are brought with process water.

Example 7

All operations to obtain special beer was carried out similarly to that described in example 1. The formulation of the components was as follows:

Sugar 38.00 Citric Acid 0.23 Acidity regulator 0.10 Flavoring base Citrus Juice Concentrate firms DOEHLER 18.00 Fragrance "Grapefruit" firms DOEHLER 1,60 Potassium Sorbate (E202) 0.130 Sodium Benzoate (E211) 0,060 Anthocyanin dye 0.80 Special unfiltered beer (clarified) Malta Base 639.54 Carbon dioxide 4.15

The finished drink had a harmonious taste and aroma, without a sharp release of alcohol, the drink increased tone and mood.

Example 8

All operations to obtain special beer was carried out similarly to that described in example 1. The formulation of the components was as follows:

Sugar 38.00 Citric Acid 0.23 Acidity regulator 0.10 Fragrance "Grapefruit" firms DOEHLER 1,60 Potassium Sorbate (E202) 0.130 Sodium Benzoate (E211) 0,060 Anthocyanin dye 0.80 Special unfiltered beer (clarified) Malta Base 639.54 Carbon dioxide 4.15 Prepared water rest

The finished drink had a harmonious taste and aroma, without a sharp release of alcohol, the drink increased tone and mood.

Example 9

All operations to obtain special beer was carried out similarly to that described in example 1. The formulation of the components was as follows:

Sugar 38.00 Citric Acid 0.23 Acidity regulator 0.10 Potassium Sorbate (E202) 0.130 Sodium Benzoate (E211) 0,060 Anthocyanin dye 0.80 Special unfiltered beer (clarified) Malta Base 639.54 Carbon dioxide 4.15 Prepared water rest

The finished drink had a harmonious taste and aroma, without a sharp release of alcohol, the drink increased tone and mood.

Example 10

Sugar 38.00 Acidity regulator 0.10 Potassium Sorbate (E202) 0.130 Sodium Benzoate (E211) 0,060 Anthocyanin dye 0.80 Special unfiltered beer (clarified) Malta Base 639.54 Carbon dioxide 4.15 Prepared water rest

The finished drink had a harmonious taste and aroma, without a sharp release of alcohol, the drink increased tone and mood.

Example 11

Sugar 41.00 Ascorbic acid 0.10 Concentrated lemon juice Firms Deler 6.00 Acidity regulator (sodium bicarbonate) 0.01 Fragrance "Lemon" Firms "Deler" 1.80 Lemon Lime Flavor Firms Deler 0.50 Fragrance "neutral opacifier" Firms Quest 0.20 Fragrance "Coffee" Firms Quest 1.20 Caramel Caramel The Teresa Inter firms 1.00 Carrageenan SP-100 from Arnika 0.9 Karragina K6592 of the Arnika company 0.50 Potassium Sorbate (E202) 0.130 Sodium Benzoate (E211) 0,060 Beer "Mal Base" 639.54 Carbon dioxide 4.15

Water up to 1000 l with the provision of solids, 10.5 wt.%.

The finished drink had a harmonious taste and aroma, without a sharp release of alcohol, the drink increased tone and mood.

Further examples, similar to the above, were carried out according to the formulations, including all possible, according to the claims, combinations. To obtain harmonious drinks, the formulations were compiled empirically for specific raw materials, which may differ in similar batches of raw materials in terms of taste and aroma indicators, as noted above, in this description.

All drinks received, thanks to the characteristics of the malt base, had a harmonious taste and aroma, without a sharp release of alcohol, the drink increased tone and mood.

Claims (15)

1. A method for the production of special beer involves the preparation of a beer, malt base, its processing to remove beer smell and taste, blending with a flavoring and / or flavoring and / or flavoring and / or juice-containing flavoring component, food acid and / or regulator acidity, sweetener, carbon dioxide saturation and bottling, using a malt base, which after processing contains residual fermentation products of 0.0002-0.015 wt.% or from 76 to 1000 mg / l in terms of 100% et beer malt base anol, and the final product is obtained by adding prepared water to the blend. 2. A method for the production of special beer involves the preparation of a blend syrup consisting of a beer, malt base, pre-treated to remove beer odor and taste, flavoring and / or flavoring and / or flavoring and / or juice-containing flavoring component, food acid and / or an acidity regulator, a sweetener, mixing the resulting blend syrup with prepared, process carbonated water, using a malt base, which after processing with holds residual fermentation products of 0.0002-0.015 wt.% or from 76 to 1000 mg / l in terms of 100% ethanol of beer malt base. 3. The method according to claim 1, characterized in that before being saturated with carbon dioxide, the blend is filtered and pasteurized. 4. The method according to any one of claims 1 to 3, characterized in that during the blending process, mixing is carried out periodically after each component is added, followed by continuous mixing for up to 45 minutes, while the blending time of all components is up to 140 minutes. 5. The method according to any one of claims 1 to 4, characterized in that during the blending process, the mixing is carried out continuously for 10-60 minutes or the blending is carried out in a stream at an injection type installation. 6. The method according to any one of claims 1 to 5, characterized in that the prepared water is obtained by taking water from an artesian well, deferring it with atmospheric oxygen and filtering it with a sodium-cation filter. 7. The method according to any one of claims 1 to 6, characterized in that the disinfection of the process water by bactericidal irradiation with UV rays. 8. The method according to any one of claims 1 to 7, characterized in that tap water, distilled water, mineral water, saline water, melt water, well or water from natural sources are used as process water. 9. The method according to any one of claims 1 to 8, characterized in that an opacifier is additionally introduced into the blend. 10. The method according to any one of claims 1 to 9, characterized in that the stabilizer is additionally introduced into the blend — a thickener, a gelling agent or a colloidizing agent. 11. The method according to any one of claims 1 to 10, characterized in that the beer malt base is 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. 12. The method according to any one of claims 1 to 11, characterized in that as a flavor component use tincture or tincture, or an extract or syrup obtained from plant materials. 13. The method according to any one of claims 1 to 12, characterized in that herbs, flowers, roots, fruits, bark, leaves or buds of plants, or vegetables, or spices, or root crops are used as plant materials. 14. The method according to any one of claims 1 to 13, characterized in that vitamins, dietary supplements - dietary supplements, trace elements are additionally introduced into the blend. 15. The method according to any one of claims 1 to 14, characterized in that preservatives and / or food colors are further added to the blend.