RU2385911C1 - Procedure for production of aromatised dark beer - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: procedure consists in mixing fennel and hop. Further produced mixture is extracted with liquid nitrogen and corresponding miscella is separated. Girasol/sunflower is cut, dried in SHF field at specified parametres of the process and roasted. Girasol/sunflower and malt are mixed and soaked with separated miscella. Simultaneously pressure is built-up then dropped to atmospheric. At the same time mixture is frozen and cryo-crumbled in medium of precipitated nitrogen. Further mixture is poured over with drinking water and saccharificated; beer yeast is introduced into produced wort; and there are performed main fermentation, fortification, after-fermentation and filtering. ^ EFFECT: facilitating shortened process and upgraded stability of end product froth.

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, the main fermentation, spirit, fermentation of young beer and filtering it, according to the invention, fennel and hops are mixed the 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 in the field of NE H to a residual moisture content of about 20% with a microwave field power that ensures heating of the sunflower up to a temperature inside the pieces of 80-90 ° C for at least 1 hour and fry, mix the sunflower 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, cryoprice it in the medium of nitrogen released, fill it with drinking water and saccharify it to produce wort.

The method is implemented as follows.

Fennel 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, pp. 7-15). By using 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 high nutritional and biological value." Abstracts reports - Uglich: Russian Academy of Agricultural Sciences, 1996, p.239) the yield of extractive substances 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 the 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 ensure the drying of topsoil 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 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. 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 is carried out sequentially, alcoholization until the desired product strength is 11-11.5% vol., Fermentation of the young beer and filtration 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, which involves the preparation of must from malt, roasted unmalted raw materials and hops, introducing brewer's yeast into it, the main fermentation, distillation, fermentation of the young beer and its filtering, characterized in that fennel 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 unmalted raw materials use topisolnik, which is cut, dried in the microwave field to a residual moisture content of about 20% at the sensitivity of the microwave field, ensuring heating of the sunflower to a temperature inside the pieces of 80-90 ° C, for at least 1 hour and fry, mix the sunflower and malt in a ratio by weight 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.