RU2397213C1 - Method of brewing flavoured dark beer - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: invention relates to brewing technology. The method involves mixing cardamom with hop. The obtained mixture is extracted using liquid nitrogen with separation of the corresponding miscella. Yacon is cut, dried and roasted. Yacon is mixed with malt. The obtained mixture is saturated with the separated miscella while simultaneously increasing pressure. Pressure is lowered to atmospheric pressure level with simultaneous freezing of the mixture and cryogenic grinding in the medium of released nitrogen. Sugar and water are added and the mixture is saccharified to obtain wort. Brewing yeast is added to the wort. Primary fermentation, after-fermentation and filtration are then 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 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, the main fermentation, fermentation of young beer and filtering it, according to the invention, cardamom and hops are mixed in the 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 to a residual moisture of about 20% at a microwave field power that 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 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, add sugar, fill it with drinking water and saccharify to produce wort.

The method is implemented as follows.

Cardamom 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). 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 known dependencies (Gubiev, Yu.K. Scientific and practical fundamentals of thermotechnological processes of food production in the electromagnetic field of a microwave. Abstract of a thesis of a doctor of technical sciences - M .: MTIPP, 1990, pp. 7-11) microwave field power values, which allow for drying of the icon for 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.

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. 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, 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, which involves the preparation of must from malt, roasted unmalted raw materials, sugar and hops, introducing brewer's yeast into it, the main fermentation, fermentation of young beer and its filtering, characterized in that cardamom 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, a yacon is used, which is cut, dried in the microwave field to a residual moisture content of about 20% at the 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 while increasing the pressure to a value corresponding to the pressure of saturated nitrogen vapors at the impregnation temperature, depressurize to atmospheric pressure while freezing the mixture, subject it to cryo-grinding in the environment of the released nitrogen, add sugar, fill it with drinking water and saccharify to produce wort.