METHOD FOR PRODUCING LIGHT FLAVOURED BEER Russian patent published in 2010 - IPC C12C12/00 C12C7/00 C12C5/02 

FIELD: food industry.

SUBSTANCE: method consists in using kumquat zest for wort making. The zest is mixed up with hops in a weight ratio of 1:10 and the obtained mixture is extracted using liquid nitrogen with corresponding miscella separation. Girasols are cut and dried in a microwave field to a residual humidity of about 20% at a microwave power that ensures heating girasol pieces from inside to a temperature of 80-90°C for at least 1 hour. The girasol together with malt in a weight ratio of 1:(40-60) are charged into a cryogenic grinder. The obtained mixture is impregnated with the separated miscella while simultaneously increasing the pressure to a value corresponding to the pressure of saturated nitrogen vapours at the temperature of impregnation. Then 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 potable water and saccharified.

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