RU2423485C1 - Production method of flavoured dark beer - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: method involves mixing peppermint and hops, extracting the obtained mixture by liquid nitrogen with corresponding miscella separation, cutting, drying in a microwave field at preset process parameters as well as roasting oyster plant and mixing it with malt, impregnating the obtained mixture with separated miscella with a simultaneous pressure boost to a value corresponding to pressure of saturated nitrogen vapours at impregnation temperature, releasing pressure until it equals the atmospheric pressure with simultaneous freezing of the mixture and its cryomilling in the medium of evolved nitrogen, pouring over the mixture with drinking water and saccharifying the mixture to obtain wort; adding brewer's yeast to the wort, performing incipient fermentation, alcoholisation, afterfermentation and filtration. ^ 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 preparing flavored dark beer, which involves obtaining mash from crushed malt, saccharification, adding roasted chicory, boiling with hops, cooling, brewing yeast, main fermentation, spirit, brewing and filtering of young beer (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 and hops, introducing brewer's yeast into it, the main fermentation, alcoholization, fermentation of young beer and filtering it, according to the invention, peppermint 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 miscella, oat root is used as unmalted material, which is cut, dried in the field Microwave 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 ° C for at least 1 hour and fry, mix the oat root and malt in a weight ratio of 1: (10-25 ), impregnated the resulting mixture with separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure with simultaneous freezing of the mixture, subjected to cryo-grinding in the medium of the released nitrogen, filled with drinking water and saccharified to produce wort.

The method is implemented as follows.

Peppermint 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, p. 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: RAAS, 1996, p.239) the yield of extractives from the mixture is greater than their total yield when the components are extracted separately.

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 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 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 cryomill 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.

The crushed mixture is 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 is carried out sequentially, alcoholization until the desired product strength is 11-11.5% by volume, the young beer is fermented and filtered to obtain the target 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 flavored dark beer, which involves preparing wort from malt, roasted unmalted raw materials and hops, introducing brewer's yeast into it, main fermentation, distilling, fermenting and filtering young beer, characterized in that peppermint and hops are mixed in a weight ratio of 1 : 10 and the resulting mixture is extracted with liquid nitrogen to separate the corresponding miscella; oat root is used as unmalted raw materials, which are cut, dried in a microwave field to a residual moisture content of about 20%, etc. and microwave field power, which provides heating of the oat root 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 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 nitrogen released, fill it with drinking water and saccharify ute with getting a wort.