METHOD FOR PREPARATION OF GLUTEN-FREE MALT COCKTAIL (VERSIONS) Russian patent published in 2024 - IPC C12C1/18 

FIELD: food industry.

SUBSTANCE: group of inventions relates to food industry. Variants of a method for preparation of a gluten-free malt cocktail are proposed. Method involves preparation of malt, its mashing with maintenance of temperature pauses, filtration of saccharified mash mass, boiling of the obtained wort, its cooling to fermentation temperature and fermentation with yeast. Raw material used is light buckwheat malt, which is crushed, mixed with water at a water ratio of 1:4, enzyme preparation of amylolytic action is added and mashed with maintenance of temperature pauses – 10 minutes at 45 °C, 30 minutes at 52 °C, 40 minutes at 64 °C, 5 minutes at 72 °C, produced mash mass is brought to temperature of 78 °C and held for 5 minutes. Saccharified mash mass is filtered, the grains are leached and the washing water is added to the filtrate, the initial extract of the obtained wort is brought to 11%, boiled for 30 minutes, filtered and cooled to 14 °C. Then the initial wort with extractivity of 11% is fermented at temperature of 14 °C with bottom-fermented beer yeast at ratio of 1 l : 0.25 g until extractability decreases to 4–4.5%, further fermentation is carried out for 5 days with temperature decrease from 14 °C to 4 °C with speed 2 °C per day. Additional components are added, wort is matured at temperature of 1–4 °C for 14 days, 65% sugar syrup is added to the matured wort in amount of 5 ml/l of the gluten-free malt cocktail. In the first version, the additional components used are currant juice in amount of 125 ml/l of a gluten-free malt cocktail and a water infusion of cinnamon in amount of 250 ml/l of a gluten-free malt cocktail, for preparation of which one uses ground cinnamon and drinking water at ratio of 2 g : 100 ml. In the second version, sea-buckthorn juice is used as additional components in amount of 125 ml/l of a gluten-free malt cocktail and water infusion of cinnamon in amount of 250 ml/l of a gluten-free malt cocktail. In the third version, the additional components used are honeysuckle juice in amount of 125 ml/l of a gluten-free malt cocktail and an anise water infusion in amount of 250 ml/l of a gluten-free malt cocktail, for preparation of which one uses fruits of anise and drinking water at ratio of 3 g : 100 ml.

EFFECT: invention is aimed at production of gluten-free malt cocktails with high organoleptic characteristics, having antioxidant and antiradical activity.

3 cl, 3 tbl, 3 ex