RU2398869C1 - Method for production of flavoured light beer - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: method provides for mixing of dill seeds and hop and extraction of produced mixture with liquid nitrogen to separate according miscella, cutting of chicory and its drying in microwave field at specified parametres of the process, mixing chicory and malt, impregnation of produced mixture with separated miscella and simultaneous pressure increase, pressure collapse down to atmospheric one 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: reduced duration of technological process and increased stability of foam in finished product.

Description

The invention relates to brewing technology.

A known method of preparing 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 Benin. Abstract of a dissertation of a candidate of technical sciences - M .: MGAPP, 1995, p.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, swelling 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 preparing 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, dill seeds and hops are mixed in a weight ratio of 1:10 and extract the resulting mixture with liquid nitrogen to separate the corresponding miscella; chicory is used as unmalted raw material, which is cut and dried in the microwave field to a residual moisture content of about 20% at the microwave field power, both which heats the chicory to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, mix chicory and malt in a weight ratio of 1: (40-60), impregnate the 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.

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 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.

Chicory 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 to provide the drying time of chicory 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.

Chicory 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 chicory in the above ranges, and 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 the chicory 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 of preparing flavored light beer, which involves the preparation of must from malt, unmalted raw materials and hops, introducing brewer's yeast into it, fermentation and 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 by separating the corresponding miscella, chicory is used as unmalted raw material, which is cut and dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures chicory heating to tempera rounds inside pieces of 80-90 ° C, for at least 1 hour, mix chicory and malt in a weight ratio of 1: (40-60), impregnate the mixture with separated miscella while increasing the pressure to a value corresponding to the pressure of saturated nitrogen vapor at the temperature of the impregnation, depressurize to atmospheric pressure while freezing the mixture, expose it to cryo-grinding in the environment of the released nitrogen, fill it with drinking water and saccharify to produce wort.