RU2384084C1 - Production method of flavoured coffee drink "osenniy" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing coffee substitutes. Method provides for preparing the ingredients, extracting anise by liquid nitrogen with corresponding miscella separation, cutting chicory, drying it in a microwave field at preset process parametres and roasting, roasting acorns and mixing acorns with chicory, impregnating the obtained mixture by separated miscella along with raising the pressure and releasing pressure until it equals the atmospheric pressure along with freezing the mixture and cryomilling it in the medium of evolved nitrogen.

EFFECT: method allows to improve organoleptic properties of the target product and exclude waste products formation.

1 ex

Description

The invention relates to a technology for the production of coffee substitutes.

A known method of producing a coffee drink "Autumn", which includes receiving, separating, roasting, crushing, grinding, sifting and mixing chicory and acorns in a ratio by weight of 1: 1 (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry 1984, p. 107-118).

The disadvantage of this method is to obtain an insoluble drink with low organoleptic characteristics, the preparation of which is accompanied by the formation of a large amount of waste.

The technical result of the invention is to improve the organoleptic properties of the target product and the elimination of waste.

This result is achieved by the fact that the method for the production of flavored coffee drink "Autumn" involves the preparation of recipe components, extraction of anise with liquid nitrogen with the separation of the corresponding miscella, cutting chicory, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures chicory heating to a temperature inside the pieces of 80-90 ° C, for at least 1 hour and frying, frying acorns, mixing chicory and acorns in a ratio by weight of 1: 1, impregnating the resulting mixture of separated mis elloy with simultaneous increase of the pressure drop to atmospheric pressure with simultaneous freezing mixture and cryogrinding among evolved nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Anise is extracted with liquid nitrogen and miscella is separated according to traditional technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing of plant materials with liquefied and compressed gases. - M .: AgroNIITEIPP, 1993 - 40 s. )

Prepared chicory is cut and dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev YK Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of the dissertation of the Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) calculate the power microwave fields, allowing to provide the drying time of chicory 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The microwave field power is set greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated powers.

Drying in the microwave field at temperatures above 90 ° C leads to premature caramelization of sugars. Drying in the microwave field at a raw material temperature below 80 ° C and a reduction in drying time of less than 1 hour lead to a deterioration in the recoverability of the target product. Since an increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the maximum dispersing ability of the target product with minimal specific energy consumption.

Then chicory and acorns are fried according to traditional technology, cryomills are jointly loaded into the drum in a ratio by weight of 1: 1 and poured to impregnate the separated miscella. The pressure in the drum automatically rises to a value corresponding to the pressure of saturated nitrogen vapor at the impregnation temperature. Impregnation time is calculated according to the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses of food production. A textbook for students of technical schools. - M .: Kolos, 1997, p.135-162). In this case, nitrogen is absorbed and the mixture is saturated with the aromatic substances contained in miscella.

After the impregnation is completed, the pressure in the drum is vented to atmospheric pressure, which ensures evaporation of nitrogen and freezing of the mixture, and then cryo-grinding of the mixture in the medium of nitrogen released produces the target product.

The product obtained by the described technology is instant powder with dispersing ability, determined by the modified method of VNIMI (Derney J. Production of instant products. - M.: Light and food industry, 1983, pp. 11-12), about 85% . When brewed, a cloudy brown drink forms with a taste and aroma similar to flavored coffee.

Thus, the proposed method allows to obtain a flavored coffee drink according to non-waste technology.

Claims (1)

A method for the production of instant powder for the preparation of the Autumn coffee flavored coffee drink, which involves preparing the recipe components, extracting anise with liquid nitrogen to separate the corresponding miscella, cutting chicory, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures chicory heating to a temperature inside the pieces of 80-90 ° C, for at least 1 hour and frying, frying acorns, mixing chicory and acorns in a ratio by weight of 1: 1, impregnating the mixture with separated miscella with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the mixture and its cryo-grinding in the medium of released nitrogen.