RU2245063C1 - Method for producing of tea substitute from cereals - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of hot beverages, such as tea substitutes.

SUBSTANCE: method involves moistening barley grains to moisture content of 22-26%; conditioning for 5-12 hours; frying at temperature of 200-220⁰C for 2-3 min; shelling; grinding; introducing dry milk product and edible salt.

EFFECT: increased amount of dextrins, increased nutritive and energy value, reduced production costs of ready product and simplified production process.

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Description

The invention relates to the food industry, for the preparation of hot drinks - tea substitutes.

There are various methods for producing drinks of tea substitutes containing chamomile flowers, yarrow and immortelle (see England patent No. 2037306, IPC A 23 L 1/48, F 3/34, 09.07.80).

A known method of preparing a tea substitute, including grinding and mixing mint grass, oregano grass and the aerial parts of sea buckthorn (see patent RU No. 2050785, IPC A 23 F 3/34).

The compositions of tea substitutes obtained by known methods, due to the content of medicinal plants rich in biologically active substances in them, have a specific taste, therapeutic and prophylactic orientation. Therefore, they cannot be used for everyday use.

A known method of preparing a tea drink of buckwheat, which is taken as a prototype. The method involves moistening grain in an aqueous medium at a temperature of 35 ... 45 ° C for 6 ... 24 hours before germination, processing with high pressure steam, drying to a moisture content of not more than 10%, frying at a temperature of 180 ... 190 ° C, grinding and softening with high-pressure steam in order to obtain a hot extract, which is further used as a tea drink. (See Japan Patent No. 6071417 B 4, IPC A 23 L 2/38, 09.16.94).

The disadvantage of this method of production of a tea substitute is the duration and energy intensity, since a number of energy-consuming processes are used during the process: steaming at high pressures, drying and roasting buckwheat grains. These processes lead to biochemical processes that contribute to the gelatinization of starch. In addition, the grain for germination is kept in an aqueous medium in a heated state for 6 ... 24 hours at 36 ... 45 ° C, which also requires energy. When aged in heated water, the moisture content of the grain rises to 36 ... 42%. With these parameters, optimal conditions are created for the germination of grain. After completing the above operations get a tea substitute, which is a single-component hot extract.

Thus, the task set in the present invention is to obtain a substitute for tea from cereals using a simplified technology with reduced energy consumption, to expand the range of tea substitutes included in the daily diet.

The technical result of the invention is to increase the number of dextrins, increase food, energy value, reduce the cost of the finished product, simplify production technology.

When carrying out the invention, the indicated technical result is achieved by the fact that in the known method for the production of a tea substitute from cereals, which involves the thermal and thermal treatment of grain, grinding, according to the invention, the thermal and thermal treatment is carried out by wetting barley grain to 22 ... 26%, curing for 5 ... 12 hours, frying at a temperature of 200 ... 220 ° C for 2 ... 3 minutes, after which they carry out peeling, grinding and additionally introduce a dry milk product, edible salt.

In addition, the specified technical result is achieved by the fact that as a dry milk product use whole milk powder in the following ratio of components of the grain: milk: salt - 2: 0.6 ... 0.8: 0.1, respectively.

The specified technical result is also achieved by the fact that cream of animal or vegetable origin is used as a dry milk product with the following ratio of grain: cream: salt components: 2: 0.3 ... 0.5: 0.1, respectively.

A feature of the invention lies in the fact that during heat treatment of high-moisture grain, the content of the main component, starch, decreases from 62.8 to 54.2 ... 58.6%. The number of low molecular weight compounds - dextrins increases from 0.8 to 3.0 ... 3.3%. The content of dextrins in starch-containing products is an important characteristic of the degree of damage to starch. Therefore, their formation helps to increase the digestibility of the product. The above ranges of moisture, duration of tearing, and grain processing temperature correspond to the largest increase in the dextrin content during moisture-heat treatment.

In addition, when moistened and smoothed out, as well as during steaming, moisture penetrates into the grains with swelling of starch grains. Therefore, due to the structural features of barley, short-term conductive-convective heating at high temperatures promotes vaporization inside the grains. An increase in pressure inside the grains leads to a sudden release of moisture from the grain, swells and loosens the endosperm. As a result, the moisture content of the grain decreases from 22 ... 26% to 8 ... 10%. An increase in the volume of the kernels also contributes to the breaking of the bond between the shell and the endosperm, which greatly facilitates the process of peeling. After peeling, the barley core freed from the film in a finely divided form is an easily digestible product in which natural biologically active substances are concentrated in the peripheral parts of the endosperm: dietary fiber, micro and macro elements. The addition of a milk product in the form of milk powder and cream to the grain base significantly increases the nutritional and energy value of the tea substitute due to the high content of proteins and fats in them. The presence of table salt gives the product a pleasant taste, improves metabolic processes, and maintains an acid-base balance in the human body. In addition, chlorine, together with sodium, are part of the blood plasma and tissues.

Obtained by the claimed method, the tea substitute is characterized by high nutritional and energy value, has a pleasant taste of roasted grain, tonic effect.

It is the claimed combination of distinguishing features of the invention - new conditions for the preparation of grain - that provides the technical result indicated above.

Comparison of the proposed method with other technical solutions known from the prior art made it possible to establish that the author has not identified solutions that include a combination of features similar or equivalent to those claimed. This allows us to conclude that the proposal meets the criteria of "novelty" and "inventive step".

The optimal moisture treatment conditions were established experimentally. At temperatures below 200 ° C, the effect of expansion and loosening is reduced, and at temperatures above 220 ° C, carbonization of individual grains is observed.

Moisturizing the grain to 22 ... 26%, followed by cooling for 5 ... 12 hours, contributes to the most complete penetration and interaction of moisture with the grain, creating optimal conditions for vaporization inside.

The proposed method of obtaining a tea substitute is as follows.

Barley grain is moistened to 22 ... 26%, cured for 5 ... 12 hours, fried at a temperature of 200 ... 220 ° C for 2 ... 3 minutes, peeled, crushed to a particle size of not more than 0.38 mm After that, dry milk product and sodium chloride are added to it in a ratio of 2: 0.3 ... 0.8: 0.1. The resulting product contains carbohydrates, proteins, fats of plant and animal origin, a mineral product.

When used, the tea substitute is poured with hot boiling water in an amount not exceeding the mass of the product 15 ... 20 times.

Example 1

Barley grain is moistened up to 22%, cured for 5 hours, fried at 200 ° C for 2 minutes, peeled, crushed to a particle size of not more than 0.38 mm. After that, dry cream of vegetable origin, table salt in a ratio of 2: 0.3: 0.1 are added to it. To obtain a hot drink, pour hot boiling water in an amount not exceeding the mass of the product 15 ... 20 times.

Example 2

Barley grain is moistened to 24%, cured for 8 hours, fried at 210 ° C for 2.5 minutes, peeled, crushed to a particle size of not more than 0.38 mm. After that, whole milk powder and edible salt are added to it in a ratio of 2: 0.6: 0.1. To obtain a hot drink, pour hot boiling water in an amount not exceeding the mass of the product 15 ... 20 times.

Example 3

Barley grain is moistened up to 26%, cured for 12 hours, fried at 220 ° C for 3 minutes, peeled, crushed to a particle size of not more than 0.38 mm. After that, dry cream of animal origin is added to it, food table salt in a ratio of 5: 0.5: 0.1. To obtain a hot drink, pour hot boiling water in an amount not exceeding the mass of the product 15 ... 20 times.

Table 1 presents the organoleptic characteristics of the dry composition and the hot drink obtained from it.

Table 1 Indicator Dry tea Drink Appearance Powdery Liquid, opaque with sediment Color Cream Light cream Taste Roasted barley grain Roasted barley grain Scent Peculiar to fried grain Peculiar to fried grain

Table 2 presents indicators of nutritional and energy value.

table 2 Indicator Dry tea With whole milk powder With cream of animal origin With herbal cream Carbohydrate% 51.0 ... 51.8 49.8 ... 51.8 55.7 ... 55.8 Protein,% 14.1 ... 14.8 13.0 ... 14.8 9.0 ... 9.6 Fats,% 7.1 ... 8.3 6.3 ... 9.2 2.2 ... 2.3 Energy value, kcal 324.3 ... 341.1 307.9 ... 349.2 278.6 ... 282.3

Using the proposed method will expand the range of tea substitutes, simplify the technology, reduce energy costs and cost of the product, increase its nutritional and energy value.

The implementation of the method does not require special equipment, and it can be implemented at home.

Claims (4)

1. A method of preparing a tea substitute from cereal, including moisture-thermal treatment of grain, grinding, characterized in that barley grain is used as grain, moisture-heat treatment is carried out when the grain is moistened to 20 ... 26%, and cured for 5 ... 12 hours , frying at a temperature of 200 ... 220 ° C for 2 ... 3 min, after which the grain is subjected to peeling and after grinding an additional dry milk product and salt are added. 2. The method according to claim 1, characterized in that as a dry milk product, whole milk powder is used with a grain: milk: salt ratio of 2: 0.6 ... 0.8: 0.1, respectively. 3. The method according to claim 1, characterized in that the cream of animal origin is used as a dry milk product with a grain: cream: salt ratio of 2: 0.3 ... 0.5: 0.1, respectively. 4. The method according to claim 1, characterized in that the cream of vegetable origin is used as a dry milk product with a grain: cream: salt ratio of 2: 0.3 ... 0.5: 0.1, respectively.