PROCEDURE FOR PRODUCTION OF AROMATISED DARK BEER Russian patent published in 2010 - IPC C12C12/00 

FIELD: food industry.

SUBSTANCE: procedure consists in preparing wort out of malt, roasted not malted raw material, sugar and hops; brewers' yeast is introduced into wort. Further there are performed main fermentation, after fermentation of young beer and its filtering. Also coriander and hops are mixed at weight ratio 1:10 and produced mixture is extracted with liquid nitrogen with separation of corresponding miscella. Yacon used as not malted raw material is cut, dried in SHF field and roasted. It is roasted in SHF field to residual moisture content around 20% at capacity of SHF field facilitating heating of girasol/sunflower to 80-90°C temperature inside bits during not less, than 1 hour. Yacon and malt are mixed at weight ratio 1:(10-25), produced mixture is soaked with separated miscella; simultaneously pressure is built up. Upon that pressure is dropped to atmospheric and simultaneously the mixture is frozen, subject to cryo-crumbling in medium of precipitated nitrogen with addition of sugar, is poured over with water and is saccharified producing wort.

EFFECT: reduced duration of process of dark beer production and increased froth stability of end product.

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