RU2385912C1 - Procedure for production of aromatised dark beer - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dill seeds and hops are mixed at weight ratio 1:10 and produced mixture is extracted with liquid nitrogen with separation of corresponding miscella. Yacon is used as not malted raw material. Yacon is cut and dried in SHF field during not less, than 1 hour to residual moisture contents about 20% and roasted. Capacity of SHF field facilitates heating yacon to temperature 80-90°C inside bits. Yacon and malt are mixed at weight ratio 1:(10-25). Produced mixture is soaked with separated miscella at simultaneous pressure built-up. Further pressure is dropped to atmospheric and simultaneously mixture is frozen. It is cryo-crumbled in medium of precipitated nitrogen. Mixture is poured over with water. It is saccharified and wort is produced.

EFFECT: facilitating shortened process and upgraded stability of end product froth.

Description

The invention relates to brewing technology.

A known method for the production of flavored dark beer, involving obtaining mash from crushed malt, its 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 a method for the production of flavored dark beer, which involves the preparation of wort from malt, roasted unmalted raw materials and hops, introducing brewer's yeast into it, the main fermentation, fermentation of the young beer and its filtering, according to the invention, dill seeds and hops are mixed in the ratio by mass 1:10 and the resulting mixture is extracted with liquid nitrogen with separation of the corresponding miscella; as an unmalted raw material, a yacon is used, which is cut, dried in a microwave field to a residual moisture at least 20% when the microwave field power is used to heat 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 separated by miscella with a simultaneous increase in 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 to produce wort.

The method is implemented as follows.

Dill seeds 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 GI, Kvasenkov OI 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 - Uglich: RAAS, 1996, p.239) the yield of extractives from the mixture is greater than their total yield when the components are extracted separately.

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 Yu.K. Scientific and practical fundamentals 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) 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.

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 the production of flavored dark beer, involving the preparation of wort from malt, roasted unmalted raw materials and hops, introducing brewer's yeast into it, main fermentation, fermentation of young beer and its filtering, characterized in that dill seeds and hops are mixed in a weight ratio of 1:10 and the resulting mixture is extracted with liquid nitrogen with separation of the corresponding miscella, as an unmalted raw material, a yacon is used, which is cut, dried in a microwave field to a residual moisture content of about 20% at a microwave field power, ensuring the 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 ratio by weight of 1: (10-25), impregnate the mixture with separated miscella with a simultaneous increase in pressure, relieve pressure to atmospheric with simultaneous freezing of the mixture, it is subjected to cryo-grinding in the medium of the released nitrogen, poured with drinking water and saccharified to produce wort.