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

FIELD: food industry.

SUBSTANCE: method comprises mixing tangerine peel and hop in mass ratio 1:10 and extracting obtained mixture by liquid nitrogen with corresponding miscella separation. Topinambur is cut, dried in microwave field till residual humidity about 20% at microwave field power providing warming of topinambur inside the bits till temperature 80-90°C during at least an hour and fried. Fried topinambur and malt are loaded together into cryomill in mass ratio 1 : (10-25), then they are mixed; obtained mixture is impregnated with separated miscella with simultaneous pressure boost till pressure level of nitrogen saturated vapours at impregnation temperature. It is followed by depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen. Hereafter sugar is added, mixture is filled with drinking water and saccharified to obtain the wort; beer yeast is added to wort, the main fermentation is performed and the young beer is postfermented and filtered.

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