RU2398852C1 - Method for production of flavoured light beer - Google Patents

Method for production of flavoured light beer Download PDF

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Publication number
RU2398852C1
RU2398852C1 RU2009117503/10A RU2009117503A RU2398852C1 RU 2398852 C1 RU2398852 C1 RU 2398852C1 RU 2009117503/10 A RU2009117503/10 A RU 2009117503/10A RU 2009117503 A RU2009117503 A RU 2009117503A RU 2398852 C1 RU2398852 C1 RU 2398852C1
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RU
Russia
Prior art keywords
pressure
microwave
nitrogen
miscella
mixture
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RU2009117503/10A
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Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Татьяна Леонидовна Троянова (RU)
Татьяна Леонидовна Троянова
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Олег Иванович Квасенков
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2009117503/10A priority Critical patent/RU2398852C1/en
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Publication of RU2398852C1 publication Critical patent/RU2398852C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: method provides for mixing of bay leaf and hop and extraction of produced mixture with liquid nitrogen to separate according miscella, cutting of yacon and its drying in microwave field at the specified parametres of the process, mixing of yacon and malt. Afterwards produced mixture is impregnated with separated miscella and simultaneous increase of pressure up to the value that corresponds to pressure of saturated nitrogen vapours at the temperature of impregnation, pressure collapse down to atmospheric value with simultaneous freezing of mixture, its cryo-grinding in medium of released nitrogen, pouring with drinking water and saccharification to produce wort, adding beer yeast, fermentation and filtration to produce 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 of producing 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 boiling, cooling , brewing yeast, fermentation and filtering (Dahuenon E. Development of beer technology using tubers of cultures growing in the Republic of Ben as unmalted raw materials . Ph.D. Thesis Abstract n -. 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 producing flavored light beer, which involves preparing wort from malt, unmalted raw materials and hops, introducing brewer's yeast into it, fermenting and filtering, according to the invention, the bay leaf and hops are mixed in a ratio by weight of 1:10 and extracted the resulting mixture with liquid nitrogen with the separation of the corresponding miscella, as an unmalted raw material, a yacon is used, which is cut and dried in the microwave field to a residual moisture content of about 20% at the microwave field power, heating the yacon to a temperature inside the pieces of 80-90 ° C for at least 1 hour, mix the yacon and malt in a weight ratio of 1: (40-60), impregnate the resulting mixture with separated miscella with a simultaneous increase in pressure, depressurize 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.
The method is implemented as follows.
Bay leaves 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 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). Due to the use of the well-known effect of coextraction (Lomachinsky V., Kvasenkov O. Influence on efektit on extra extraction, indicate the process on extra-chiran with CO 2. Storage-taste industry, 2007, No. 3, pp. 49-51) the yield of extractive substances from the mixture are greater than their total yield during separate extraction of 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 well-known dependencies (Gubiev YK Scientific and practical principles 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 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 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.
Yacon and malt are jointly loaded into the drum of the cryomill 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 an yacon 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 extract of the apple according to 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)

  1. A method for producing flavored light beer, which involves preparing wort from malt, unmalted raw materials and hops, introducing brewer's yeast into it, fermenting and filtering, characterized in that the bay leaf and hops are mixed in a weight ratio of 1:10 and the resulting mixture is extracted with liquid nitrogen with by separating the corresponding miscella, as an unmalted raw material, an anchon is used, which 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 the apple to the inside temperature In pieces of 80-90 ° С, for at least 1 h, mix yacon and malt in a ratio by weight of 1: (40-60), impregnate the resulting mixture with separated miscella while increasing the pressure to a value corresponding to the pressure of saturated nitrogen vapors at a temperature impregnations, 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.
RU2009117503/10A 2009-05-12 2009-05-12 Method for production of flavoured light beer RU2398852C1 (en)

Priority Applications (1)

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RU2009117503/10A RU2398852C1 (en) 2009-05-12 2009-05-12 Method for production of flavoured light beer

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RU2009117503/10A RU2398852C1 (en) 2009-05-12 2009-05-12 Method for production of flavoured light beer

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Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2587586C1 (en) * 2015-08-03 2016-06-20 Олег Иванович Квасенков Method for producing kvass
RU2590615C1 (en) * 2015-08-03 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2598146C1 (en) * 2015-09-14 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598168C1 (en) * 2015-09-11 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598148C1 (en) * 2015-09-08 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598164C1 (en) * 2015-09-11 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598156C1 (en) * 2015-09-14 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598163C1 (en) * 2015-09-11 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598161C1 (en) * 2015-09-08 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598151C1 (en) * 2015-09-07 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598149C1 (en) * 2015-09-21 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598143C1 (en) * 2015-09-03 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598152C1 (en) * 2015-09-14 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598166C1 (en) * 2015-09-11 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598190C1 (en) * 2015-09-14 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598154C1 (en) * 2015-09-14 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598169C1 (en) * 2015-09-11 2016-09-20 Олег Иванович Квасенков Bread kvass production method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ДАХУЕНОН Э. Разработка технологии пива с использованием в качестве несоложеного сырья клубней культур, произрастающих в Республике Бенин. Автореферат дис. к.т.н. - М.: МГАПП, 1995, с.13-19. *

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2587586C1 (en) * 2015-08-03 2016-06-20 Олег Иванович Квасенков Method for producing kvass
RU2590615C1 (en) * 2015-08-03 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2598143C1 (en) * 2015-09-03 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598151C1 (en) * 2015-09-07 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598148C1 (en) * 2015-09-08 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598161C1 (en) * 2015-09-08 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598163C1 (en) * 2015-09-11 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598164C1 (en) * 2015-09-11 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598168C1 (en) * 2015-09-11 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598169C1 (en) * 2015-09-11 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598166C1 (en) * 2015-09-11 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598156C1 (en) * 2015-09-14 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598146C1 (en) * 2015-09-14 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598152C1 (en) * 2015-09-14 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598190C1 (en) * 2015-09-14 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598154C1 (en) * 2015-09-14 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598149C1 (en) * 2015-09-21 2016-09-20 Олег Иванович Квасенков Bread kvass production method

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