RU2130053C1 - Method for production of kvass wort "pikalod" - Google Patents

Abstract

FIELD: food production industry. SUBSTANCE: method can be used in production of non-alcoholic beverages. According to method for production of kvass wort, subjected to brewing is bread matter such as rye malt and rye flour. Then, main components of raw material undergo fermentative hydrolysis by means of enzymes of microorganisms of epiphytic microflora. This refers to amylolytic, proteolytic and cytolytic enzymes. Enzymes are introduced at stage of making mash together with disintegrated dry balsam grass selection in amount of 3-5% of bread matter mass. Fermentative hydrolysis is effected at multiple-stage heating to temperature from 60 C to 80 C. Thus produced kvass wort is subjected to secondary multiple-stage thermal treatment. Mode of operation of secondary thermal treatment corresponds to mode of operation of initial thermal treatment. Disintegrated dry balsam grass selection includes mixture of meadow grasses. They are as follows: meadow mint, creeping couch-grass, meadow clever, meadow timothy-grass, ordinary milfoil, bow-shaped winter-cress, bitter wormwood, lucerne. Also used are such grasses as bedstraw, goose cinquefoil, sainfoin, field horsetail, thyme, sage, burnet, sweet clover, St. John' wort, wild marjoram, mint, dandelion, fescue grass, bur marigold. Aforesaid method allows for production of kvass wort possessing balsamic and original organoleptic properties. In addition, by varying specific content of certain grasses it is possible to produce kvass wort with required tranquilizing and toning-up action. EFFECT: higher efficiency. 7 ex

Description

 The invention relates to the food industry, in particular to the production of soft drinks.

 Kvass wort can be prepared by rational, infusion methods or from kvass wort concentrate.

A known method of preparing grain raw materials for the production of kvass wort according to the patent of the Russian Federation N 1837804, providing for the soaking of the feedstock, germination, grinding of malt, mixing it with water, unmalted raw materials and enzyme preparations, saccharification of the mixture with multi-stage heating from 41 ^o C to boiling point, filtration mash and boiling wort. In the process of saccharification, simultaneously with heating, the mass is subjected to continuous homogenization at a speed of 4-6 m / s. [1]
The disadvantage of this method is the high temperature of the wort (up to 100 ^o C), which reduces the biological value of the product due to the destruction of thermolabile components.

A known method for the production of kvass wort by AS N 1711791, which provides for mixing grain products with water, introducing an enzyme preparation into the mixture, heating, aging and boiling the grain products, mixing the resulting boiled mass with an aroma-forming and coloring product, saccharification of the resulting mash, filtering it to obtain wort, evaporating it to obtain a concentrate and heat treatment of the latter . As aroma-forming and coloring product, pre-moistened, fried, crushed and boiled rye is used, while the latter is moistened to a moisture content of 17-20%, and frying at 210 -220 ^o C. [2]
The disadvantages of the method include the labor-intensive and energy-intensive process of preparing rye, used to improve organoleptic properties.

Closest to the proposed method according to the technical essence and selected as a prototype is a method of preparing kvass wort according to a rational scheme. [3] The method includes the following operations: baked goods (rye malt and rye flour) are steamed before making the wort by feeding them in certain recipe quantities with constantly working stirrers into a steamer, where they are mixed with water pre-heated to 50-60 ^o C, set in quantity 40-100% of the mass of products used. Steaming lasts 2 hours. In the process of steaming sugar, rye malt react with amino acids, which leads to the formation of melanoidins - aromatic and coloring substances, due to which bakery products acquire a pronounced aroma of freshly baked bread and a pleasant brown color. In this case, gelatinization of starch also occurs, which facilitates the action of amylolytic enzymes of barley malt in the subsequent stage of preparation of wort. The brewed mass is fed into a mash tub filled with half-hot (55 ^o C) water, which allows you to preserve the aroma. With stirring, barley malt is added to the mixture, after which the mash is left to saccharify. The process of mashing the steamed mass produced in the following mode:
mash heating up to 64 ^o C;
holding at 64 ^o C for 60 minutes;
heating to 72 ^o C;
holding at 72 ^o C for 20 minutes;
heating to 80 ^o C;
holding at 80 ^o C for 10 minutes.

 In the process of saccharification, starch is converted into sugar under the influence of α- and β-amylase enzymes contained in barley malt. At this stage of the technological process, extractive substances formed in the bakery before mashing go into the liquid phase. Then the wort is defended, decanted and cooled. The solids content in the general wort is not less than 1.5%. The disadvantages of the method include the narrow selectivity of enzymatic hydrolysis carried out under the influence of the enzymes α- and β-amylase, which allows only starch to be saccharified, but does not allow to break down non-starch polysaccharides to an easily digestible form and hydrolyze the protein.

 The objective of the invention is to provide a method for preparing kvass wort, combining traditional national recipes and modern biotechnology to expand the range of Russian soft drinks based on basic natural components and valuable domestic phyto-raw materials.

 The technical result is to enhance the bread flavor of the drink, increase the content of extractive digestible and biologically active substances due to the hydrolysis of rye flour proteins and additional breakdown of fiber, hemicellulose and gum substances.

The solution of this problem and the achievement of a technical result was made possible due to the fact that in the well-known classical method [3], it includes the operations of preparing raw materials, brewing baked goods (rye flour and rye malt), preparing a mash, fermentative; hydrolysis of the main components of the bakery by multi-stage heating from 55 ^o C to 80 ^o C, sedimentation of the wort, its separation from the precipitate and cooling, enzymatic hydrolysis of carbohydrates and proteins is carried out under the influence of epiphytic microflora enzymes introduced at the stage of mash preparation with crushed dry balsamic grass mixture in the amount of 3 -5% of the last of the mass of bread, and kvass wort is subjected to repeated multi-stage heating in the primary heat treatment mode.

Thus, in contrast to the prototype, in which enzymatic hydrolysis of breadmaking is carried out under the influence of amylolytic and proteolytic enzymes of barley malt, and in the claimed solution enzymatic hydrolysis involves enzymes of three directions: amylolytic, proteolytic, cytolytic, which are the product of the typical microflora. Typical microflora of dry grass is Erwinia herbicola (grass stick). Bacillus subtilis (hay bacillus), lactic acid and butyric acid bacteria. Herbal bacillus and lactic acid bacteria do not form spores and therefore die at the initial stage of heat treatment. The presence of spore-forming bacilli and clostridia deserves special attention. Hay bacillus and oil-acid bacteria are found on the surface of dry grass in the form of spores. During sporulation, dipicolinic acid (pyridine-2,6-dicarboxylic acid) is formed. In mature spores, this acid is in the form of a chelate with calcium and can make up 10-15% of the mass of spores. The composition of the proteins of the spore membrane of Bacillus subtilis includes 7 low molecular weight polypeptide complexes rich in tyrosine, dithyrosine and contain 4-5 times more than the vegetative cell of cystine and cestein. It is established that the typical microflora of dry grass is safe for humans and is used in the industrial production of enzyme preparations. In addition, a dry mixture of medicinal and meadow herbs is also subjected to enzymatic hydrolysis and enriches kvass wort. It is known that the fermented juice of dry grass mixtures is close in value to nutrition. [4]
The expansion of the types of enzymes involved in hydrolysis due to a change in the source of enzymes (barley malt to a dry grass mixture) made it possible to break down not only starchy carbohydrates and proteins, but also hemicellulose and gum substances that make up the shell. Rye, unlike all cereals, has them up to 18%. The destruction of cell walls significantly improves the extraction process of extractive substances.

 The implementation of the repeated heat treatment process allows you to complete the process of enzymatic hydrolysis and the transition of extractive substances into kvass wort, which is especially important in connection with the use of dry grass mixtures in the process.

As a balsamic herb mixture, dry meadow herbs are added in the following ratio of components,% to the weight of the grain stock:
Hedgehog team - 0.1 - 0.25
Rump boneless - 0.1 - 0.3
Meadowgrass meadow - 0.1 - 0.25
Creeping wheatgrass - 0.01 - 0.5
Meadow clover - 0.01 - 0.5
Timothy grass meadow - 0.1 - 0.4
Yarrow - 0.1 - 0.3
Arc-shaped colza - 0.01 - 0.2
Wormwood - 0.005 - 0.01
Alfalfa - 0.05 - 0.2
Leucanthem - 0.1 - 0.6
Bedstraw 0.2 - 0.5
Goose cinquefoil - 0.05 - 0.1
Sainfoin - 0.01 - 0.03
Horsetail - 0.02 - 0.5
Thyme - 0.02 - 0.1
Sage - 0.03 - 0.06
Hemophilus - 0.01 - 0.1
Melilot - 0.01 - 0.2
St. John's wort - 0.05 - 0.5
Oregano - 0.05 - 0.5
Peppermint - 0.05 - 0.5
Dandelion - 0.05 - 0.2
Fescue - 0.03 - 0.05
Series - 0.03 - 0.05
As can be seen from the proposed qualitative composition of the balsamic composition, the latter includes traditional national herbs that have a fortifying (sage, string, fescue, dandelion, thyme, colza), soothing (mint, oregano, St. John's wort, yarrow and nyvyanik) and tonic (wheat grass, clover, alfalfa, horsetail, bedstraw, peppermint) effect.

 Depending on the variations of the constituent ingredients, within the declared limits, a drink is obtained with prevailing calming, either tonic, or neutral properties, but in any case, the resulting kvass wort has, along with the original pronounced organoleptic properties, a general strengthening effect, which becomes extremely urgent due to environmental degradation the setting.

 The method is illustrated by the scheme for the production of kvass wort, shown in the drawing.

 The practical implementation of the proposed method is shown in detail in example 1.

 Example 1

 Rye malt (1) and flour (2) are weighed on a balance in accordance with the recipe and transferred via a noriya to a wrench (3) equipped with a stirrer, where raw materials are brewed with hot water (4) in an amount of 30% of the prescribed recipe.

4% of the balsamic herb mixture (5) based on the mass of bakery products corresponding to the average composition (see below) and the brewed mixture (6) are fed to mash in a mash unit (7) equipped with a heating coil. Mash machine is filled with water (8) in the amount of 50% of the prescribed formulation. In the mash apparatus, the process of enzymatic hydrolysis (saccharification) is carried out in the following heating mode:
heating the mash to 64 ^o C and holding for 60 minutes;
heating the mash to 72 - 75 ^o C and holding for 40 - 60 minutes;
heating the mash to 80 ^o C and holding for 10 minutes.

The resulting hydrolyzed wort (10) is cooled to a temperature of 18 ± 3 ^o C, and then subjected to repeated heat treatment in the primary mode (9) while the remaining 20% of hot water is fed into the mash, given that the hydraulic module is 1: 4. Hydrolyzed wort (10) is decanted (11), cooled. Ready wort (12) is fed to the bottling stage (13).

The resulting Pikalod kvass must be packaged, labeled and packaged. Leaven wort packaged in consumer packaging is cooled at a temperature of 0-8 ^o C for 6 to 12 hours. The optimal amount of dry grass mix for obtaining kvass wort, which has the best properties, is the amount of 4% of the grass mix from the weight of the bread in the following qualitative and quantitative composition in% of the weight of the bread:
Hedgehog team - 0.15 - 0.25
Rump boneless - 0.15 - 0.25
Meadowgrass meadow - 0.15 - 0.25
Creeping wheatgrass - 0.08 - 0.12
Meadow clover - 0.15 - 0.25
Timothy grass meadow - 0.08 - 0.12
Yarrow - 0.1 - 0.3
Arched collar - 0.08 - 0.12
Wormwood - 0.005 - 0.01
Alfalfa - 0.08 - 0.12
Leucanthemum - 0.4 - 0.6
Bedstraw - 0.2 - 0.4
Goose cinquefoil - 0.08 - 0.1
Sainfoin - 0.01 - 0.03
Horsetail - 0.01-0.03
Thyme - 0.01 - 0.03
Sage - 0.04 - 0.06
Hemophilus - 0.01 - 0.05
Melilot - 0.01 - 0.2
St. John's wort - 0.3 - 0.5
Oregano - 0.3 - 0.5
Mint - 0.3 - 0.5
Dandelion - 0.05 - 0.1
Fescue - 0.03 - 0.04
Series - 0.03 - 0.04
The resulting kvass wort is characterized by a satisfactory viscosity, a rich brown color, a pronounced sour-sweet taste and a pleasant bread aroma. The amount of solids is not less than 12%.

 Example 2. The method according to example 1. The qualitative and quantitative composition of the balsamic herb mixture according to the components is similar to example 1. The dry balsamic herb mixture was taken 3% of the mass of the stock. The resulting kvass wort is an opaque, slightly viscous liquid of dark brown color, a sour-sweet taste and a pleasant bread aroma. The amount of solids is not less than 10%.

 Example 3. The method according to example 1. The qualitative and quantitative composition of the balsamic herb mixture by components is similar to example 1. The dry balsamic composition was taken 2.5% of the weight of the bakery stock. This kvass wort has an unexpressed taste, weak aroma and a dry matter content of at least 5%, therefore, we consider it inappropriate to use a balsamic composition in an amount of 2.5% by weight of the bread supply.

 Example 4. The method according to example 1. The qualitative and quantitative composition of the balsamic herb mixture by components is similar to example 1. The dry balsamic composition was taken 5% by weight of bakery supplies. Kvass wort obtained according to this recipe has good organoleptic characteristics (appearance, color, taste, aroma). The consistency of the obtained kvass wort is less viscous, although the solids content is not less than 12%.

 Example 5. The method according to example 1. The composition of the balsamic composition is similar to example 1. Taken dry mixtures of 5.5% by weight of ammunition. The obtained kvass wort has a fodder flavor and herbal aroma, which is not typical for kvass wort and this amount of balsamic composition is not recommended for production.

Example 6. The production method according to example 1. Taken dry balsamic herb mixture in an amount of 4%, the composition of the balsamic composition of the mixture is given below,% by weight of bakery:
Hedgehog team - 0.15
Boneless Rump - 0.25
Meadowgrass meadow - 0.15
Creeping wheatgrass - 0,01
Meadow clover - 0.01
Timothy grass meadow - 0.2
Yarrow - 0.3
Arc-shaped colza - 0.01
Wormwood - 0.01
Alfalfa - 0.05
Leucanthemum - 0.5
Bedstraw - 0.2
Goose cinquefoil - 0.05
Sainfoin - 0.02
Horsetail - 0.02
Thyme - 0.1
Sage - 0.03
Hemophilus - 0.03
Melilotus - 0.05
St. John's wort - 0.5
Oregano - 0.5
Mint - 0.5
Dandelion - 0.2
Fescue - 0.05
Series - 0.05
Kvass wort with this composition of the balsamic composition has a calming effect due to the greater share of sedative medicinal herbs (mint, oregano, St. John's wort, yarrow, nyvyanik) with all the positive qualities of the claimed drink.

Example 7. The production method according to example 1. Taken dry balsamic herb mixture 4% by weight of bread, the composition of the balsamic composition of the mixture is given below,% by weight of bread:
Hedgehog team - 0.2
Boneless Rump - 0.3
Meadowgrass meadow - 0.2
Creeping wheatgrass - 0.5
Meadow clover - 0.5
Timothy grass meadow - 0.4
Yarrow - 0.2
Arc-shaped colza - 0.2
Wormwood - 0.01
Alfalfa - 0.2
Leucanthem - 0.1
Bedstraw - 0.2
Goose cinquefoil - 0.1
Sainfoin - 0.02
Horsetail - 0.5
Thyme - 0.05
Sage - 0.03
Hemophilus - 0.1
Donnik - 0.1
St. John's wort - 0.05
Oregano - 0.05
Mint - 0.05
Dandelion - 0.05
Fescue - 0.05
Series - 0.05
The kvass wort obtained according to example 7, in addition to good organoleptic characteristics, has pronounced tonic properties, as creeping wheatgrass, meadow clover, alfalfa, field horsetail, meadow bluegrass, bedstraw, and others prevail in the balsamic composition.

 Thus, as can be seen from example 1 and the scheme for the production of kvass wort, the technology of Pikalod kvass wort is similar to the rational technology for the production of kvass wort, therefore there is no problem of the technical equipment of this production. In addition, the new technology has several advantages: firstly, through the use of a cheap and efficient source of enzymes; secondly, plant materials and microorganisms increase the biological value of Pikalod kvass wort; thirdly, multi-stage heat treatment allows more complete hydrolysis of the components of the raw material, as evidenced by the solids content of at least 10%, while in the prototype 1.5% and pasteurization of the product.

 And, as a result, a combination of significant differences made it possible to create a national way of producing “Pikalod” kvass wort, which has balsamic and original organoleptic properties.

 As can be seen from the examples, the best ratio of the applied balsamic herb mixture is 3-5% by weight of grain products. By varying the specific gravity of individual herbs within the stated limits, it is possible to make kvass wort with predetermined soothing (example 6) or tonic (example 7) effects.

Sources of information
1. RF patent N 1837804 "Method for the preparation of grain raw materials for the production of kvass wort", MKI 5 A 23 L 2/00, BI N 32, op. 08/30/93.

 2. Copyright certificate N 1711791 "Method for the production of kvass wort concentrate", MKI 5 A 23 L 2/00, BI N 6, op. 02/15/92.

 3. "Preparation of kvass wort", "Technology of beer and soft drinks" Chukmasova MA, Rudolf VV, 1971, 407 - 408 (prototype).

 4. Becker M.E. et al. Biotechnology. - M .: Agropromizdat, 334 p.

Claims (2)

1. Method for the production of kvass wort, which includes the preparation of raw materials, brewing bread stocks (rye malt and rye flour), mash preparation, enzymatic hydrolysis of the main components of bread stocks with multi-stage heating from 60 to 80 ^o C, settling the wort, separating it from the sediment and cooling, different the fact that the hydrolysis of the main components of the raw material is carried out by the enzymes of microorganisms of the epiphytic microflora introduced at the stage of preparation of the mash with crushed dry balsamic herb mixture in the amount of 3 - 5% last days hlebopripasov by weight, and leavened wort reextracted multistage thermal treatment in the primary heat mode heating. 2. The method according to claim 1, characterized in that, as a dry balsamic herb mixture, a ground mixture of meadow herbs is introduced in the following ratio of components,% by weight of the bread supply:
Hedgehog team - 0.1 - 0.25
Rump boneless - 0.1 - 0.3
Meadowgrass meadow - 0.1 - 0.25
Creeping wheatgrass - 0.01 - 0.5
Meadow clover - 0.01 - 0.5
Timothy grass meadow - 0.1 - 0.4
Yarrow - 0.1 - 0.3
Arc-shaped colza - 0.01 - 0.2
Wormwood - 0.005 - 0.01
Alfalfa - 0.05 - 0.2
Leucanthem - 0.1 - 0.6
Bedstraw - 0.2 - 0.5
Goose cinquefoil - 0.05 - 0.1
Sainfoin - 0.01 - 0.03
Horsetail - 0.02 - 0.5
Thyme - 0.02 - 0.1
Sage - 0.03 - 0.06
Hemophilus - 0.01 - 0.1
Melilot - 0.01 - 0.2
St. John's wort - 0.05 - 0.5
Oregano - 0.05 - 0.5
Peppermint - 0.05 - 0.5
Dandelion - 0.05 - 0.25
Fescue - 0.03 - 0.05
Series - 0.03 - 0.05