RU2397207C1 - Method of brewing flavoured dark beer - Google Patents

Abstract

FIELD: chemistry. ^ SUBSTANCE: invention relates to the food industry, particularly to brewing technology. The method involves mixing lemon peel and hop, extraction of the obtained mixture with liquid nitrogen and separation of the corresponding miscella, cutting, drying in a microwave field with given process parametres and roasting girasol/sunflower, mixing the girasol/sunflower with malt, saturating the obtained mixture with the separated miscella while simultaneously increasing pressure, reducing pressure to atmospheric pressure level with simultaneous freezing of the mixture. The mixture then undergoes cryogenic grinding in the medium of the released nitrogen. Water is added and saccharification is carried out to obtain wort. Brewing yeast is added and primary fermentation, fortification, after fermentation and filtration are carried out. ^ EFFECT: method shortens duration of the process and increases 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 the young beer and filtering it, according to the invention, lemon 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 in le microwave to a residual moisture content of about 20% with a microwave field power that ensures heating of the sunflower to a temperature inside the pieces of 80-90 ° C for at least 1 hour and fry, mix the sun 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, cryo-grind it in the atmosphere of nitrogen released, fill it with drinking water and saccharify to produce wort.

The method is implemented as follows.

Lemon zest and hops are mixed in a ratio by weight of 1:10, the resulting mixture is extracted with liquid nitrogen and 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, pp. 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.

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.

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 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 for the production of flavored dark beer, comprising mixing lemon peel and hop in a weight ratio of 1:10 and extracting the resulting mixture with liquid nitrogen to separate the corresponding miscella, cutting sunflower seeds, drying in a 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, mixing the sunflower and malt in a ratio by weight of 1: (10-25), soaking the resulting mixture in a separate misse loi with simultaneous increase of the pressure drop to atmospheric pressure with simultaneous freezing the mixture in a medium cryogrinding its evolved nitrogen bay drinking water to saccharification to obtain the wort, making it beer yeast, main fermentation fortification, young beer secondary fermentation and filtration.