RU2398837C1 - Method for production of flavoured light beer - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: anise-tree and hop are mixed in the ratio of 1:10, produced mixture is extracted with liquid nitrogen with separation of according miscella. Girasol is cut and dried in microwave field at specified parametres of the process, girasol and malt are mixed in a certain ratio. Produced mixture is impregnated with separated miscella with simultaneous increase of pressure up to value that corresponds to pressure of saturated nitrogen vapours at the temperature of impregnation. Pressure is reduced down to atmospheric one with simultaneous freezing of mixture, its cryo-grinding is carried out in medium of released nitrogen, poured with drinking water and saccharified to produce wort. Beer yeast is added into wort, fermented and filtered to make finished product.

EFFECT: method makes it possible to reduce duration of technological process and to increase stability of foam in finished product.

Description

The invention relates to brewing technology.

A known method for the production of flavored light beer, comprising crushing Jerusalem artichoke, pouring it with drinking water, saccharification in the presence of an enzyme preparation and separating the liquid phase, mashing and saccharification of malt, adding hops to it, boiling, introducing the separated liquid phase 30 minutes before the end of boiling, cooling , brewing yeast, fermentation and filtering (E. Dahuenon. Development of beer technology using tubers of cultures growing in the republic as unmalted raw materials . Enin Abstract of Ph.D. Thesis -. M .: MGAPP, 1995, s.13-19).

The disadvantage of this method is the long duration of the process.

A known method of preparing mash from partially unmalted raw materials, which involves mixing grain and malt, impregnating them with gas-liquid hop hops at higher than atmospheric pressure, expanding when depressurizing to atmospheric pressure, mashing and saccharification (RU 2319737 C1, 2008).

This method cannot be implemented when using tuber crops as unmalted raw materials.

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 the production of flavored light beer, involving the preparation of wort from malt, Jerusalem artichoke and hops, introducing brewer's yeast into it, fermentation and filtering, according to the invention, the anise and hop are mixed in a ratio by weight of 1:10 and the obtained the mixture with liquid nitrogen with the separation of the corresponding miscella, Jerusalem artichoke is cut and dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of Jerusalem artichoke to a temperature inside the piece at 80-90 ° C, for at least 1 hour, Jerusalem artichoke and malt are mixed in a ratio by weight of 1: (40-60), the resulting mixture is impregnated with separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure with simultaneous freezing of the mixture, subjected its cryo-grinding in the environment of the released nitrogen, is poured with drinking water and saccharified to produce wort. The method is implemented as follows.

Star anise and hops are mixed in a ratio by weight of 1:10, the resulting mixture is extracted with liquid nitrogen and the miscell 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 known effect coextraction (Lomachinsky V., O. Effect on Kvasenkov efekta on sekstraktsiya vrhu indicators on protsesa on ekstrahirane with CO _2. Hranitelno flavoring Buisness-2007, №3, s.49-51) achieved yield of extractives mixtures are greater than their total yield during separate extraction of the components.

Jerusalem artichoke is prepared by traditional technology, cut and dried in a 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) calculate the power microwave fields, allowing to provide a Jerusalem artichoke drying time of 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The microwave field power is set to be 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 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.

Jerusalem artichoke and malt are jointly loaded into a cryomill drum in a weight ratio of 1: (40-60) 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. In this case, by analogy with the known technology (RU 2319737 C1, 2008), due to the use of gas-liquid miscella, the process of saccharification of the mash is accelerated and the yield of extractive substances into the wort is increased.

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, it is fermented and filtered 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 its color corresponds to light beer when using Jerusalem artichoke in the above ranges, and in comparison 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 the Jerusalem artichoke extract with the described technology for its processing before mashing.

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 light beer, involving the preparation of wort from malt, Jerusalem artichoke and hops, introducing brewer's yeast into it, fermentation and filtering, characterized in that the anise and hops are mixed in a ratio by weight of 1:10 and the resulting mixture is extracted with liquid nitrogen with separation of the corresponding miscellas, Jerusalem artichoke are cut and dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C for at least 1 hour, mix t Jerusalem artichoke and malt in a weight ratio of 1: (40-60), impregnate the resulting mixture with separated miscella with a simultaneous increase in 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, pour in drinking water and saccharine to obtain wort.