RU2372384C1 - Flavoured dark beer production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to brewing technology, namely to preparation of flavoured dark beer. Anise and hop are mixed in mass ratio 1:10. Obtained mixture is extracted by liquid nitrogen with corresponding miscella separation. Girasols are cut, dried in microwave field till residual humidity about 20% at microwave filed power providing warming of girasol inside the bits till temperature 80-90°C during at least an hour and fried. Fried girasols and malt are simultaneously put into cryomiller in mass ratio 1:(10-25). They are mixed; obtained mixture is impregnated with separated miscella with simultaneous pressure boost till pressure level of nitrogen saturated vapours at impregnation temperature. Depressurisation till atmosphere pressure is performed along with mixture freezing. The mixture is cryomilled in medium of evolved nitrogen. Drinking water is poured over it. The mixture is saccharified to obtain wort. Brewers' yeasts are added to the wort, schenk beer is primarily fermented, afterfermented and filtered.

EFFECT: method allows to decrease technological process time and increase end product foam stability.

Description

The invention relates to brewing technology.

A known method for the production of flavored dark beer, involving obtaining mash from crushed malt, saccharification, adding roasted chicory, boiling with hops, cooling, brewing yeast, main fermentation, fermentation of young beer and filtering it (UA 3481 C1, 1994).

The disadvantage of this method is the long duration of the process.

The technical result of the invention is to reduce the duration of the process and increase the resistance of the foam of the target product.

This result is achieved by the fact that in the method for the production of flavored dark beer, which involves preparing wort from malt, roasted unmalted raw materials and hops, introducing brewer's yeast into it, main fermentation, fermentation of the young beer and filtering it, according to the invention, anise and hops are mixed in the ratio mass of 1:10 and the resulting mixture is extracted with liquid nitrogen with separation of the corresponding miscella; Jerusalem artichoke is used as unmalted raw material, which is cut, dried in a microwave field to residual moisture about 20% at a microwave field power that provides heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C for at least 1 hour and fry, mix Jerusalem artichoke and malt in a ratio by weight of 1: (10-25), impregnate the resulting mixture separated by miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure while freezing the mixture, cryo-grind it in the medium of released nitrogen, fill it with drinking water and saccharify to produce wort.

The method is implemented as follows.

Anise and hops are mixed in a weight ratio of 1:10, the resulting mixture is extracted with liquid nitrogen and the miscella is separated by known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing of plant materials with liquefied and compressed gases - M: AgroNIITEIPP, 1993, p. 7-15). Through the use of the well-known effect of coextraction (Kasyanov G.I., Kvasenkov O.I., Coextraction // Second All-Russian Scientific and Technical Conference "Progressive environmentally friendly technologies for storage and integrated processing of agricultural products to create food products of increased nutritional and biological value." Abstracts reports - Uglich: Russian Academy of Agricultural Sciences, 1996, p.239) the yield of extractives from the mixture is achieved greater than their total yield with separate extraction of the components.

Jerusalem artichoke is prepared by traditional technology, cut and dried in a microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev YK Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of the dissertation of the Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) calculate the power microwave fields, allowing to ensure the drying time of Jerusalem artichoke 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The power of the microwave field is set greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated powers.

Drying in the microwave field at temperatures above 90 ° C leads to premature caramelization of sugars. Drying in the microwave field at temperatures below 80 ° C and a reduction in drying time of less than 1 hour lead to a reduction in the yield of extractives. Since an increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the maximum yield of extractive substances with minimal specific energy consumption.

Then Jerusalem artichoke is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products - M .: Light and food industry, 1984, p. 58-73).

Fried Jerusalem artichoke and malt are jointly loaded into the drum of a cryomill in a weight ratio of 1: (10-25) and poured to impregnate the separated miscella. The amount of miscella is chosen according to well-known recommendations (Khristyuk A.V. Improving the technology of beer production - Krasnodar: KNIIHP, 2003, p.133-134). The pressure in the drum automatically rises to a value corresponding to the pressure of saturated nitrogen vapor at the impregnation temperature. Impregnation time is calculated according to the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses for food production. Textbook for students of technical schools - M .: Kolos, 1997, p.135-162). In this case, nitrogen is absorbed and the mixture is saturated with the extractive substances contained in the miscella.

After the impregnation is completed, the pressure in the drum is vented to atmospheric pressure, which ensures evaporation of nitrogen and freezing of the mixture, and then cryo-grinding of the mixture in the medium of nitrogen released is carried out.

The crushed mixture is poured with drinking water and saccharified to produce wort. Moreover, due to the use of gas-liquid miscella, the process of saccharification of the mash is accelerated and the yield of malt extractives into the wort is increased (RU 2318015 C1, 2008).

It should be noted that the implementation of wort hopping at the mashing stage significantly reduces the duration of the preparation of the wort.

The brewer's yeast is introduced into the resulting wort and, using the technology of the closest analogue, the main fermentation, fermentation of the young beer and filtration are successively carried out to obtain the desired product.

When conducting an organoleptic evaluation of the target product in accordance with GOST 3473, it was found that, compared with the product obtained by the closest analogue, the foam resistance is increased by 15-20%, which is probably due to an increase in the content of surfactants in Jerusalem artichoke extract when the described technology for its processing before frying.

Thus, the proposed method allows to reduce the duration of the process and increase the resistance of the foam of the target product.

Claims (1)

A method of producing flavored dark beer, comprising mixing anise and hop in a weight ratio of 1:10 and extracting the resulting mixture with liquid nitrogen to separate the corresponding miscella, cutting Jerusalem artichoke, drying it in a microwave field to a residual moisture content of about 20% with a microwave field power that warms up Jerusalem artichoke to a temperature inside the slices of 80-90 ° C, for at least 1 hour and frying it, co-loading the roasted Jerusalem artichoke and malt into a cryomill in a weight ratio of 1: (10-25), mixing, soaking the resulting mixture with separated miscella with a simultaneous increase in pressure to a value corresponding to the pressure of saturated nitrogen vapors at the impregnation temperature, depressurization to atmospheric pressure with simultaneous freezing of the mixture, cryo-grinding of the mixture in the medium of the released nitrogen, pouring with drinking water and saccharification to produce wort, introducing brewer's yeast into the wort , the main fermentation, fermentation of young beer and its filtering.