PRODUCTION METHOD OF FLAVOURED DARK BEER Russian patent published in 2009 - IPC C12C12/00 C12C7/00 

FIELD: food industry.

SUBSTANCE: invention relates to the technology of brewery. Mace and hop are mixed in mass ratio 1:10 and obtained mixture is extracted by means of liquid nitrogen with corresponding miscella separation. Yacon is cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of yacon inside the bits till temperature 80-90°C during at least an hour and fried. Hereafter fried yacon and malt are loaded together into cryomill in mass ratio 1:(10-25), mixed; obtained mixture is impregnated with separated miscella with simultaneous pressure boost to the pressure value complying with pressure of nitrogen saturated vapours at the temperature of impregnation. It is followed by depressurisation till atmosphere pressure with simultaneous freezing of mixture. Obtained mixture is cryomilled in medium of evolved nitrogen, filled with drinking water and saccharified to get wort. Beer yeast is added to the wort, the main fermentation is performed and the young beer is postfermented and filtered.

EFFECT: process technology duration is decreased and foam stability of the target product is increased.