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

FIELD: food industry.

SUBSTANCE: method provides for wort making using malt, non-malted raw material and hop, introducing brewing yeasts into the wort, fermenting and filtering the beer. In order to make the wort, basil leaves and hops are mixed up in a weight ratio of 1:10 and the obtained mixture is extracted using liquid nitrogen with correspondent miscella separation. Girasol/sunflowers are used as the non-malted raw material, which is cut and dried in a microwave field to a residual humidity of about 20% at a microwave power that ensures heating girasol/sunflower pieces from inside to a temperature of 80-90°C for at least 1 hour. The girasol/sunflowers together with the malt in a weight ratio of 1:(40-60) are charged into a cryogenic grinder and mixed up. The obtained mixture is impregnated with the separated miscella while simultaneously increasing the pressure up to a value corresponding to the pressure of saturated nitrogen vapours at the temperature of impregnation. The pressure is relieved to the atmospheric one and the mixture is simultaneously frozen. The mixture is subject to cryogenic grinding in the environment of released nitrogen, poured with water and saccharified.

EFFECT: method enables to reduce the duration of the process and to increase the foam stability of the target product.