ALCOHOL-CONTAINING BEER-LIKE DRINK, COMPOSITION FOR PREPARING BEER WORT AND METHOD FOR PREPARING SPECIAL BEER Russian patent published in 2007 - IPC C12C12/00 C12C5/00 

FIELD: brewery industry.

SUBSTANCE: invention relates to method for preparing beer-like drink. Beer-like drink has no expressed beer odor and taste and prepared from wort with acidity index 0.4-2.0 U, color index 0.21-0.36 U, the content of α-amine nitrogen 50-150 mg/dm³ and pH value 4.5-5.6 that is subjected for fermentation to obtain the alcohol content in immature beer 8.5-15 vol.%. Wort is prepared from a composition comprising beer wort concentrate and maltose syrup wherein non-alcoholized malt concentrate of beer wort is used and wherein the content of dry matters is 80-82% and the content of proteins is 5.0-8.0%. Maltose syrup is used with carbohydrate pattern by glucose and fructose 3-13, maltose 46-69, maltotriose, 13-22, higher sugars, 8-32 in the following ratio of components, wt.-%: beer wort concentrate, 10-30, and maltose syrup, 70-90. Method for preparing special beer involves using beer wort non-alcoholized with the content of dry matters 80-82%, the content of proteins 5.0-8.0% that is taken in the amount 10-30 wt.-% of the total amount of dry matters of the parent wort, its dissolving in water up to the concentration 50%, not above, followed by its boiling for 5-45 min, combining with maltose syrup with carbohydrate pattern by glucose and fructose, 3-13, maltose, 46-69, maltotriose, 13-22 and higher sugars, 8-32 that is taken in the amount 70-90 wt.-% of the total amount of dry matters of the parent wort. Then wort volume is brought about to required volume with technological water, enzyme preparations and vitamin-mineral mixture are added followed by cooling wort to temperature 10-18°C and fermentation. The fermentation process is carried out with dry or liquid beer yeast or wine yeast for 8-12 days up to the content of alcohol 8.5-15 vol.%. Additional fermentation and maturation of immature beer is carried out for 3-5 days, fermented matured beer is cooled to temperature 0-4°C and fed for filtration using activated carbon taken in the amount 5-30 g/l. Before filtration with using activated carbon the residual content of yeast can be removed. Filtration can be carried out in injection device in turbulent regime with feeding suspension of dust-like activated carbon to the liquid flow. The filtration process is carried out up to the decreased content of aldehydes in limits 8-10%, higher alcohol, 30-40% and ester, 10-15%. Before fermentation enzyme preparations and vitamin-mineral mixture can be added. Invention provides the development of economy technology for preparing a novel drink possessing specific properties for preparing different mixtures and cocktails.

EFFECT: improved preparing method and technology, valuable properties of beer.

3 cl, 4 ex