RU2423468C1 - Method for production of dark beer - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: hop is extracted with liquid nitrogen to separate according miscella. One cuts oyster plant, dries it in microwave oven till residual humidity about 20% at microwave field power providing warming of oyster plant inside the bits till temperature 80-90C during at least an hour and fries it. Oyster plant and malt are mixed in mass ratio 1:(10-25). The produced mixture is impregnated with the separated miscella with simultaneous increase of pressure up to a 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 mix. Mixture is cryomilled in medium of evolved nitrogen. Drinking water is poured over it. The mixture is saccharified to obtain wort. Brewer's yeast is added into the wort. Main fermentation and alcoholising are performed and the young beer is postfermented and filtered. ^ 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.

There is a method of producing dark beer, which involves obtaining a mash from crushed malt, saccharification, adding roasted chicory, boiling with hops, cooling, adding sugar, adding 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 dark beer, which involves preparing wort from malt, roasted unmalted raw materials, sugar and hops, introducing brewer's yeast into it, main fermentation, fermentation of the young beer and filtering it, according to the invention, the hops are extracted with liquid nitrogen with separation of the corresponding miscella, oat root is used as unmalted raw material, which is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of oatmeal nya to a temperature inside the pieces of 80-90 ° C, for at least 1 hour and fry, mix the oat root and malt in a ratio by weight of 1: (10-25), 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, 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.

Hops are 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, p. 7-15).

Oat root is prepared by 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 provide an oat root drying time of 1 hour and heating to a temperature inside pieces of 80 and 90 ° С. The power of the microwave field 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 a temperature 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 extractives with the minimum specific energy consumption.

Then the oat root is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73).

Fried oat root and malt are jointly loaded into the drum of a cryo-mill in a ratio by weight 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 stage of mashing significantly reduces the duration of the preparation of the wort.

The brewer's yeast is introduced into the resulting 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 oat root 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 producing 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 the young beer and its filtration, characterized in that the hops are extracted with liquid nitrogen with separation of the corresponding miscella, as unmalted raw materials use oat root, which is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the oat root to a temperature inside the pieces of 80-90 ° , for at least 1 h and fry, mix the oat root and malt in a ratio by weight of 1: (10-25), impregnate the resulting 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 with simultaneous freezing of the mixture, it is subjected to cryo-grinding in the medium of the released nitrogen, sugar is added, it is poured with drinking water and saccharified to produce wort.