RU2374317C1 - Method of brewing flavoured dark beer - Google Patents

Abstract

FIELD: chemistry; brewing.

SUBSTANCE: invention relates to brewing technology. Orange peel and hop are mixed in mass ratio 1:10 and the obtained mixture is extracted with liquid nitrogen with separation of miscella. Sunchoke is then cut, dried microwave field until residual moisture content of about 20% with microwave power sufficient for heating the sunchoke to temperature inside the pieces ranging from 80 to 90°C, for not less than 1 hour and roasted. The roasted sunchoke and malt are loaded together into a cryogenic miller in mass ratio 1:(10-25), mixed, and the obtained mixture is saturated with the separated miscella while simultaneously increasing pressure to a value which corresponds to pressure of saturated nitrogen vapour at temperature at which saturation is carried out. Pressure is then lowered to atmospheric while simultaneously freezing the mixture. The obtained mixture then undergoes cryogenic grinding in the medium of the released nitrogen, drinking water is added and the mixture is saccharified, obtaining wort. Brewing yeast is then added to the wort. Primary fermentation, fortification, after fermentation of the young beer and filtration are carried out.

EFFECT: shorter duration of the process and increased foam stability of the end product.

Description

The invention relates to brewing technology.

A known method of preparing flavored dark beer, which involves obtaining a mash from crushed malt, saccharification, adding roasted chicory, boiling with hops, cooling, brewing yeast, main fermentation, alcoholization, 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 preparing flavored dark beer, which involves preparing wort from malt, roasted unmalted raw materials and hops, introducing brewer's yeast into it, main fermentation, alcoholization, fermentation of young beer and filtering it, according to the invention, orange peel and hops are mixed in a ratio by weight of 1:10 and the resulting mixture is extracted with liquid nitrogen with the separation of the corresponding miscella, as unmalted raw materials use topis sunflower, which is cut, dried microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the topisolnik to a temperature inside the pieces of 80-90 ° C for at least 1 hour and fry, mix the topsunnik and malt in a weight ratio of 1: (10-25) they impregnate the resulting mixture with separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure while freezing the mixture, cryogrind it in the medium of nitrogen released, fill it with drinking water and saccharify it to produce wort.

The method is implemented as follows.

The zest of orange and hops are mixed in a ratio by weight 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.Soextraction // 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 - Uglich: RAAS, 1996, p.239) the yield of extractives from the mixture is greater than their total yield when the components are separately extracted.

The sunflower is prepared according to traditional technology, cut and dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev Yu.K. Scientific and practical fundamentals of heat-technological 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) microwave field power values, allowing to provide drying time for topsoil 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 the topsoil is fried using traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73).

Fried topisolnik and malt are jointly loaded into a cryomill drum 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 of food production. A 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. In this case, 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 obtained wort and, using the technology of the closest analogue, the main fermentation is carried out sequentially, alcoholization until the desired product strength is 11-11.5% by volume, the young beer is fermented and filtered to obtain the target product.

When conducting an organoleptic evaluation of the target product in accordance with GOST R 51174-98, 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 sunflower extract with the described processing technology 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 preparing flavored dark beer, including mixing the zest of orange and hop in a weight ratio of 1:10 and extracting the resulting mixture with liquid nitrogen with miscella separation, cutting the sunflower, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that warms up sunflower to a temperature inside the pieces of 80-90 ° C for at least 1 h and frying, co-loading into the cryomill fried sunflower and malt 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 in the medium of the released nitrogen, pouring with drinking water and saccharification to produce wort, introducing brewer's yeast , the main fermentation, alcoholization, fermentation of young beer and its filtering.