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

FIELD: food industry.

SUBSTANCE: method consists in using nutmeg for wort making, while chicory roots are used as a non-malted raw material. The nutmeg 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. The chicory roots are cut and dried in a microwave field to a residual humidity of about 20% at a microwave power that ensures heating inside root pieces up to a temperature of 80-90°C for at least 1 hour. The chicory roots together with malt in a weight ratio of 1:(40-60) are charged together into a cryogenic grinder. The obtained mixture is impregnated with the separated miscella while the pressure is simultaneously increased to a value corresponding to the pressure of saturated nitrogen vapours at the temperature of impregnation. Then the pressure is relieved down to the atmospheric one while 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.