RU2375430C1 - Flavoured dark beer production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of brewery. Limequat peels and hop are mixed in ratio 1:10, extracted by liquid nitrogen with corresponding miscella separation. Yacons are cut, dried in microwave field till residual humidity about 20% at microwave field power providing warming of chicory inside the bits till temperature 80-90°C during at least an hour and fried. After that fried yacons and malt are simultaneously put into cryomiller in mass ratio 1:(10-25), 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. Obtained mixture is cryomilled in medium of evolved nitrogen, sugar is added, mixture is filled with drinking water and saccharified to obtain the wort. Brewers' yeasts are added to the wort, schenk beer is primarily fermented, afterfermented and filtered.

EFFECT: process technology duration is decreased and foam stability of the target product is increased.

Description

The invention relates to brewing technology.

A known method of producing flavored dark beer, which involves obtaining a mash from crushed malt, saccharification, adding roasted chicory, boiling with hops, cooling, adding sugar, making brewer's 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 producing flavored dark beer, which involves preparing wort from malt, roasted unmalted raw materials, sugar and hops, introducing brewer's yeast into it, main fermentation, fermentation of young beer and filtering it, according to the invention, limequat zest 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 an unmalted raw material, a yacon is used, which is cut, dried in a microwave field until moisture content of about 20% with a microwave field power that ensures heating of the yacon to a temperature inside the pieces of 80-90 ° C for at least 1 hour and is fried, mixed with yacon and malt in a ratio by weight of 1: (10-25), impregnated with the mixture is separated by miscella with a simultaneous increase in pressure, depressurizes to atmospheric pressure while freezing the mixture, it is subjected to cryo-grinding in the medium of released nitrogen, sugar is added, it is poured with drinking water and saccharified to produce wort.

The method is implemented as follows.

Limequat zest 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 according to the 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.

Yakon 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 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 for the drying time of the icon 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 yakon is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73).

The fried yakon and malt are jointly loaded into the drum of the 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 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.

Sugar is added to the crushed mixture in an amount of 2-5% by weight of malt in accordance with the recommendations of the closest analogue, 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 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 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 Yacon extract with the described processing technology before roasting.

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 for producing flavored dark beer, comprising mixing limequat zest and hop in a weight ratio of 1:10 and extracting the resulting mixture with liquid nitrogen to separate the corresponding miscella, cutting the yacon, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating the yacon to a temperature inside the pieces of 80-90 ° C for at least 1 h and frying, co-loading the fried yacon and malt into the cryomelip in a weight ratio of 1: (10-25), mixing, impregnating the resulting mixture separated by 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, its cryo-grinding in the medium of released nitrogen, the addition of sugar, pouring with drinking water and saccharification to produce wort, making beer yeast, the main fermentation, fermentation of young beer and its filtering.