METHOD FOR MANUFACTURING LIGHT FLAVOURED BEER Russian patent published in 2010 - IPC C12C12/00 

FIELD: food industry.

SUBSTANCE: tarragon leaves and hops are mixed up in a weight ratio of 1:10 and extracted using liquid nitrogen with miscella separation. Yacon tubers are cut, dried in a microwave field at given parametres to a residual humidity of about 20%. The yacon tubers are mixed up with malt in a weight ratio of 1:(40-60) and charged into the drum of a cryogenic grinder. The mixture is impregnated with the separated miscella while simultaneously increasing the pressure inside the drum. When the impregnation is completed, the pressure in the drum is released and the mixture is frozen. The mixture is subject to cryogenic grinding in the environment of released nitrogen. The grinded mixture is poured with water and succharificated. Brewing yeasts are introduced into the obtained wort and the beer undergoes fermentation and filtration.

EFFECT: reducing the duration of the process and increasing the foam stability of the target product.