RU2397225C1 - Method of brewing flavoured dark beer - Google Patents

Abstract

FIELD: chemistry. ^ SUBSTANCE: ajiwan and hop are mixed. The obtained mixture is extracted using liquid nitrogen with separation of the corresponding miscella. Girasol is cut and dried in a microwave field with given process parametres and then roasted. The girasol is mixed with malt. The obtained mixture is saturated with the separated miscella while simultaneously increasing pressure. Pressure is decreased to atmospheric pressure level with simultaneous freezing of the mixture. The mixture undergoes cryogenic grinding in the medium of released nitrogen. Water is added and the mixture is saccharified to obtain wort. Brewing yeast is added. Primary fermentation is carried out and then fortification, after fermentation and filtration. ^ EFFECT: method shortens duration of the process and increases foam stability of the end product.

Description

The invention relates to brewing technology.

A known method of preparing flavored dark beer, which involves obtaining a mash from crushed malt, saccharification, adding roasted chicory, boiling with hops, cooling, brewing yeast, main fermentation, alcoholization, fermentation of young beer and filtering it (UA 3481 C1, 994).

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 preparing 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, aggon and hops are mixed in the ratio by weight of 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 to about the residual moisture content is about 20% when the microwave field power is used to heat 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 weight ratio 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.

Azhgon and hops are mixed in a weight ratio 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 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 high nutritional and biological value." Abstracts reports - Uglich: Russian Academy of Agricultural Sciences, 1996, p.239) the yield of extractive substances from the mixture is greater than their total yield when the components are separately extracted.

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 Yu.K. Scientific and practical fundamentals of thermotechnological processes of food production in the electromagnetic field of a microwave. Abstract of the bottom. 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 Harringgon desirability function for the maximum yield of extractives with the minimum 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 is carried out sequentially, alcoholization until the target product strength is 11-11.5 vol.%, 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 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 of preparing flavored dark beer, comprising mixing aggon and hop in a weight ratio of 1:10 and extracting the resulting mixture with liquid nitrogen to separate the corresponding miscella, drying unmalted materials, which are used Jerusalem artichoke, in a microwave field to a residual moisture content of about 20% at a power of microwave field, providing heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C for at least 1 h and frying, mixing Jerusalem artichoke and malt in a ratio by weight of 1: (10-25), soaking of the mixture separated by miscella with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the mixture, its cryo-grinding in the medium of the released nitrogen, pouring with drinking water and saccharification to produce wort, introducing brewer's yeast into it, the main fermentation, distilling, brewing of young beer and its filtration.