RU2379345C1 - Production method of flavoured dark beer - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of making flavoured dark beer involves preparing wort out of malt, roasted non-malted raw material and hops along with adding brewer's yeast into the wort. Then follows incipient fermentation, alcoholisation, afterfermentation of the young beer and its filtration. Grapefruit peel and hops are mixed in the mass ratio of 1:10 and the obtained mixture is extracted by means of liquid nitrogen with corresponding miscella separation. As a non-malted raw material yacon can be used that is cut, dried in the microwave oven and roasted. Drying in the microwave field continues for 1 hour minimum until the residual humidity is about 20% with the microwave field power providing warming of the yacon inside the bits up to 80-90°C. Then yacon is mixed with malt in the mass ratio 1:(10-25), the obtained mixture is impregnated in the separated miscella with simultaneous pressure boost. The pressure is then released until it equals the atmospheric pressure with simultaneous freezing of the mixture and its cryomilling in the medium of evolved nitrogen. The mixture is poured over with drinking water and saccharified to produce wort.

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

1 ex

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, grapefruit zest and hops are mixed according to the invention 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 field of CB to a residual moisture content of about 20% with a microwave field power that provides heating of the yacon to a temperature inside the pieces of 80-90 ° C for at least 1 hour and fry, mix the yacon and malt in a weight ratio of 1: (10-25), impregnate the resulting mixture is separated by a miscella with a simultaneous increase in pressure, depressurizes to atmospheric pressure while freezing the mixture, cryo-grinds it in the medium of nitrogen released, pours it with drinking water and saccharizes it to produce wort.

The method is implemented as follows.

Grapefruit 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 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: RASHN, 1996, p.239) the yield of extractives from the mixture is greater than their total yield upon separate extraction of the components.

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 microwave field power 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.

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.

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 target product strength is 11-11.5 vol.%, 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 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 the preparation of flavored dark beer, which involves the preparation of must from malt, roasted unmalted materials and hops, introducing brewer's yeast into it, the main fermentation, distillation, fermentation of the young beer and its filtering, characterized in that grapefruit zest and hops are mixed in a weight ratio of 1 : 10 and the resulting mixture is extracted with liquid nitrogen with the separation of the corresponding miscella; as an unmalted raw material, an anchon is used, which is cut, dried in the microwave field to a residual moisture content of about 20% at m the sensitivity of the microwave field, which ensures the heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour and is fried, mix the yacon and malt in a mass ratio of 1: (10-25), impregnate the resulting mixture with separated miscella with a simultaneous increase pressure, depressurize to atmospheric pressure while freezing the mixture, cryo-grind it in the medium of nitrogen released, fill it with drinking water and saccharify it to produce wort.