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

FIELD: food industry.

SUBSTANCE: method of making flavoured dark beer involves preparing wort out of malt, roasted non-malted raw material, sugar and hops along with adding brewer's yeast into the wort. Then follows incipient fermentation, afterfermentation of the young beer and its filtration. Nutmeg and hops are mixed in the mass ratio 1:10, then the obtained mixture is extracted by liquid nitrogen with corresponding miscella separation. As a non-malted raw material girasol-sunflower can be used that is cut, dried in the microwave oven and roasted. Drying in the microwave field continues for 1 hour minimum until the girasol-sunflower residual humidity is about 20% with the microwave field power providing warming the girasol-sunflower inside the bits up to 80-90°C. Then, girasol-sunflower is mixed with malt in the mass ratio 1:(10-25), the obtained mixture is impregnated in the separated miscella with simultaneous pressure boost. 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, sugar is added into the mixture followed by pouring it over with drinking water and saccharifying to produce wort.

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

1 ex