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, and hops along with addition of brewer's yeast into the wort. Then follows incipient fermentation, alcoholisation, afterfermentation of the young beer and its filtration. Chinese magnolia and hops are mixed in the mass ratio 1:10, and the obtained mixture is extracted by liquid nitrogen with corresponding miscella separation. As a non-malted raw material, yacon is used that is cut, dried in a microwave oven for 1 hour minimum until its residual humidity is about 20% at the microwave field power providing warming the yacon inside the bits to 80-90°C and then roasted. Then yacon 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. The mixture is poured over with drinking water and saccharified to produce wort.

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

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