RU2379938C1 - Method of production of coffee substitute out of red beet - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used to manufacture coffee substitutes out of beet. The raw material is washed and steamed, then chopped to obtain square pieces with edges of 7-10 mm, the chopped materials is dried at 70-75°C to humidity of 7-9%. Then the dry material is milled to obtain powder, 85-90% of the total amount is taken to be roasted at 140-150°C for 10-15 min. Then the beet powder is mixed with the remaining amount of the dry powder and a finished product is ready.

EFFECT: invention enables to preserve valuable food substances of beet.

4 cl, 3 tbl, 1 ex

Description

The invention relates to food industry technology and can be used for the production of coffee substitutes in an industrial environment.

A known method of producing a coffee substitute, including roasting, grinding and mixing the recipe components. As the initial components take soybeans and plant seeds (RU 2154948).

The disadvantage of the analogue is that the method allows you to get a coffee drink only from legumes.

The closest is a method for the production of a coffee substitute from beetroot, which involves the acceptance and cleaning of raw materials, roasting and crushing, moreover, the raw materials are cleaned by washing, followed by separation of the periarticular base with the remains of petioles, before roasting, the beets are crushed, dried for 24 hours, and roasted at a temperature of 180 -200 ° C for 30-60 minutes, crushing (RU 2224368).

The disadvantages of the prototype are the long production cycle, since the drying process is carried out during the day, large losses of raw materials when cleaning beets by cutting the periarticular base with the remains of the petioles and skin. In the process of grinding the product with a moisture content of 2-3%, strong crushing occurs with the formation of a large amount of dust fraction, which is undesirable during subsequent extraction. (Kretov I.T. Technological equipment of food-concentrate industry enterprises: Textbook / I.T. Kretov, A.N. Ostikov, V.M. Kravchenko. - Voronezh: Publishing House of Voronezh University, 1996. - 448 p.) Roasting beets at a temperature of 180-200 ° C for 30-60 minutes leads to a decrease in extractives, which affects the decrease in organoleptic characteristics.

The problem to which the invention is directed, is to reduce the production cycle, reduce raw material losses during cleaning, reduce the amount of pulverulent fraction, increase the amount of extractives in the finished product.

The technical result is achieved by the fact that in the method of producing a coffee substitute from table varieties, the raw materials are washed with subsequent surface treatment with steam, crushed by crushing to a cube with a rib size of 7-10 mm, the crushed raw materials are dried at a temperature of 70-75 ° C to a moisture content of 7 -9%, crushed dried raw materials to a powder state, selected

85-90% of the total amount and fried at a temperature of 140-150 ° C for

10-15 minutes, then the roasted beet powder is combined by stirring with the remaining dried to obtain the finished product.

The production cycle is shortened by replacing the drying process during the day with drying at a temperature of the drying agent of 70-75 ° С to humidity

7-9% for 1.5-2 hours. Under these drying conditions, the beneficial substances of beets are preserved, the color of the powder is burgundy, the smell is beet. In the proposed method, the frying time is 10-15 minutes, which allows to reduce the production cycle by another 105 minutes.

Reducing the amount of waste is achieved through the use of a steam cleaning process in which beets are steamed at a pressure of 0.3-0.35 MPa for 90 s. When using steam cleaning, the percentage of loss of raw materials is reduced by 6-7%.

To reduce the amount of dust fraction, the product is ground in a fine mill after the drying process. With the achieved humidity, the product is more plastic and when crushed it is crushed without the formation of a scum.

The change in color and flavor of the raw material occurs due to an increase in the content of soluble (extractive) substances, due to the process of destruction of starch and fiber with the formation of monosaccharides and dextrins. When frying at a temperature of 180-200 ° C, stated in the prototype, there is a decrease in their concentration due to pyrogenetic decomposition, which is confirmed by an increase in the number of brown and dark-colored pigments and the appearance of rancid taste and smell. To increase the amount of extractives, the dried powder is fried at a temperature of 140-150 ° C for 10-15 minutes. In addition, 85-90% of the powder obtained after drying is fried, and then mixed with the remaining part. This method allows you to save valuable nutrients of beets.

As the starting material can be taken beetroot table varieties Bordeaux, Donskaya flat, Minsk, Podzimnaya, Gribovskaya flat, Peerless, Egyptian, with uniform intense color of pulp, without light rings.

Examples of specific performance

Example 1

The feedstock is washed with subsequent surface treatment with steam at a pressure of 0.3 MPa, ground by crushing to a cube with a rib size of 7 mm, the ground raw materials are dried at a temperature of 70 ° C to a moisture content of 9%, the dried raw materials are ground to a powder state, 90% is selected from the total amount and fry at a temperature of 150 ° C for 10 min, then the roasted beet powder is combined by stirring with the remaining dried to obtain the finished product.

Examples of specific performance are shown in table 1.

Table 1 Example Number one 2 3 Steam pressure during cleaning, MPa 0.3 0.33 0.35 Drying temperature, ° С 70 73 75 Drying time, min 120 105 90 Cube rib size, mm 7 8 10 Humidity of raw materials,% 9 8 7 The amount of roasted powder,% 90 87 85 Frying temperature, ° С 150 145 140 Frying time, min 10 13 fifteen

Comparative indicators of the production process and organoleptic characteristics of the resulting product are shown in tables 2 and 3.

table 2 Example Number Prototype one 2 3 Production cycle hour 26.0 3.0 3,5 4.0 Waste% 20,0 13.7 13.7 13.7 Dust fraction,% 5,0 0.5 - - The amount of extractives,% 1.9 3.0 3.2 3,5 Maximum frying temperature, ° С 200 150 145 140 The maximum frying time, min 60 10 13 fifteen

Table 3 Indicators Beetroot Powder Taste Bitter Color Dark brown Smell Coffee, with a touch of beetroot Consistency Dry powder Appearance Fine brown powder without impurities

Method of use: 1-2 teaspoons of coffee substitute powder is poured into a glass of boiling water.

The coffee beet substitute obtained by the proposed method is a more gentle drink compared to natural coffee and can be useful for people suffering from heart disease, diabetes, as well as children.

The resulting coffee substitute from table beet varieties can be used as the basis for functional drinks for people in contact with heavy and radioactive metals, since beets are rich in pectin substances that can remove these toxicants.

Claims (4)

1. A method of manufacturing a coffee substitute from table beet varieties, characterized in that the raw materials are washed with subsequent surface treatment with steam, crushed by crushing to a cube with a rib size of 7-10 mm, and crushed raw materials are dried at a temperature of 70-75 ° C to humidity 7-9%, the dried raw material is ground to a powder state, 85-90% of the total amount is taken and roasted at a temperature of 140-150 ° C for 10-15 minutes, then the roasted beet powder is combined by stirring with the remaining dried amount Go and get the finished product. 2. The method according to claim 1, characterized in that the steam pressure when cleaning beetroot is changed from 0.3 to 0.35 MPa. 3. The method according to claim 1, characterized in that the crushed raw material is dried for 1.5-2 hours 4. The method according to claim 1, characterized in that when combining the fried powder with the dried powder, cream is added in an amount of 50-55% of the total composition.