PRODUCTION METHOD OF FLAVOURED LIGHT BEER Russian patent published in 2010 - IPC C12C12/00 

FIELD: food industry.

SUBSTANCE: method involves mixing of fennel and hops in ratio 1:10, and extracting of the obtained mixture by liquid nitrogen with corresponding miscella separation. The chicory is cut, dried in microwave field for 1 hour minimum until its residual humidity is about 20% with the microwave field power providing warming of the chicory inside the bits up to 80-90°C. Chicory and malt are mixed in mass ratio 1:(40-60) by loading them into the cryomiller shell. The obtained mixture is impregnated with separated miscella with simultaneous pressure boost in the shell until the pressure corresponds to that of nitrogen-saturated vapours at the impregnation temperature. The pressure is then released until it equals the atmospheric pressure with simultaneous freezing of the mixture and its cryomilling in the medium of evolved nitrogen. The mixture is poured over with drinking water and saccharified to produce wort.

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