RU2394075C1 - Method for production of flavoured dark beer - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: peppermint and hop are mixed at the weight ratio of 1:10. Produced mix is extracted by liquid nitrogen to separate according miscella. Girasol is cut and dried in microwave field down to residual moisture of around 20% with intensity of microwave field, which provides for heating of girasol until the temperature inside pieces is 80-90C for at least 1 hour, and fried. Girasol and malt are mixed: at the weight ratio of 1:(10-25). Produced mix is impregnated with separated miscella with simultaneous increase of pressure, pressure is reduced down to atmospheric one with simultaneous freezing of mixture, and it is cryo-ground in medium of released nitrogen. Pouring with drinking water and saccharification to make wort, adding beer yeast to it, main fermentation, 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 for the production of flavored dark beer, involving obtaining mash from crushed malt, saccharification, adding roasted chicory, boiling with hops, cooling, brewing 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 the production of flavored dark beer, which involves preparing wort from malt, roasted unmalted raw materials and hops, introducing brewer's yeast into it, main fermentation, fermentation of young beer and filtering it, according to the invention, peppermint and hops are mixed in the ratio by mass 1:10 and the resulting mixture is extracted with liquid nitrogen with the separation of the corresponding miscella; Jerusalem artichoke is used as unmalted material, which is cut, dried in a microwave field until moisture content of about 20% with a microwave field power that provides heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C for at least 1 hour and fry, mix Jerusalem artichoke and malt in a ratio by weight of 1: (10-25), soak the resulting the mixture is separated by a miscella with a simultaneous increase in pressure, the pressure is released to atmospheric pressure while the mixture is frozen, subjected to cryo-grinding in the medium of nitrogen released, poured 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.

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 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 ensure the drying time of Jerusalem artichoke 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 premature 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.

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

Fried Jerusalem artichoke and malt are jointly loaded into the drum of a cryomill in a weight ratio 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 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, 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 3473, 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 Jerusalem artichoke extract when the described technology for its processing 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 the production of flavored dark beer, which involves mixing peppermint and hops in a weight ratio of 1:10 and extracting the resulting mixture with liquid nitrogen to separate the corresponding miscella, cutting Jerusalem artichoke, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that provides heating Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour and frying, mixing Jerusalem artichoke and malt in a ratio by weight of 1: (10-25), soaking the resulting mixture with separated miscella with od TERM increased pressure, pressure relief to atmospheric pressure with simultaneous freezing the mixture in a medium cryogrinding its evolved nitrogen Bay water and saccharification to obtain the wort, making it brewer's yeast, the main fermentation, young beer secondary fermentation and filtration.