RU2395989C1 - Method of production of flavoured coffee drink "stupinsky" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to a technology of production of substitutes for coffee, namely instant powder for flavoured coffee beverage "Stupinsky." The method provides preparation of prescription components, extraction of red tea with liquid nitrogen with separation of the relevant miscella, cutting, drying in the microwave field with the given parametres of the process and frying of yacon, cutting, drying in a microwave field with the given parametres of the process and convective drying of rosehips, frying of grains of barley, acorns, nut kernels, kernels of fruit seeds and soyabeans, mixing of yacon, rosehips, barley grains, acorns, nut kernels, kernels of fruit seeds and soyabeans, soaking the mixture with obtained separated miscella with simultaneous increase of pressure, release of pressure up to atmospheric with simultaneous freezing the mixture and its cryomilling in medium of the evolved nitrogen.

EFFECT: method enables to obtain new flavoured coffee drink from non-traditional raw materials using non-waste technology.

Description

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

A known method of producing a coffee drink "Health", which includes the acceptance, separation, roasting, crushing, grinding and sifting of chicory, barley grain, acorns, kernels of nuts, kernels of fruit seeds and soybeans and mixing chicory, dried ground rosehips, grains of barley, acorns, kernels of nuts, kernels of fruit seeds and soy in a ratio by weight of 2: 1: 6: 6: 1: 1: 3 (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, pp. 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 obtain a new flavored coffee drink from non-traditional raw materials using non-waste technology.

This result is achieved by the fact that the method of producing a flavored coffee beverage involves preparing the recipe components, extracting red tea with liquid nitrogen with separation of the corresponding miscella, cutting the yacon, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the icon to temperature inside pieces of 80-90 ° C, for at least 1 hour and frying, cutting rose hips, drying them in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of rose hips to a temperature inside the slices of 80-90 ° C, for at least 1 hour and drying to a residual moisture content of about 5% by convective method, roasting barley grains, acorns, walnut kernels, fruit kernel kernels and soybeans, mixing the icon, rose hips , barley grains, kernels of nuts, kernels of fruit seeds and soya in a ratio by weight of 2: 1: 6: 6: 1: 1: 3, impregnation of the mixture with separated miscella with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the mixture and it cryo grinding in the environment of released nitrogen but.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Red tea is extracted with liquid nitrogen and the miscell is separated according to the known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing of plant materials with liquefied and compressed gases. - M .: AgroNIITEIPP, 1993, p. .7-15).

Prepared yakon and rose hips are cut and separately 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 a drying time of each type of raw material for 1 hour and warming to a temperature inside the pieces of yacon and rosehips of 80 and 90 ° C. The microwave field power for each type of raw material is set to be 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 temperatures 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 the increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time for each type of raw material is determined by the Harrington desirability function for the maximum dispersing ability of the target product with minimal specific energy consumption.

Then the yakon, barley grain, acorns, walnut kernels, fruit kernel kernels and soybeans are fried according to traditional technology, and the rose hips are dried by convective method to a residual moisture content of about 5%. Yakon, rose hips, barley grain, acorns, nuts kernels, fruit kernel kernels and soybeans are jointly loaded into a cryomill drum in a ratio by weight of 2: 1: 6: 6: 1: 1: 3 and poured for impregnation of 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 miscellaneous aromatic substances.

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 (Dernei I. Production of instant products. - M.: Light and food industry, 1983, pp. 11-12), about 77% . When brewed, a cloudy brown drink forms with a taste and aroma similar to flavored coffee.

Thus, the proposed method allows to obtain a new flavored coffee drink from non-traditional raw materials using non-waste technology.

Claims (1)

A method of producing instant powder to obtain a flavored coffee beverage, which involves preparing the recipe components, extracting red tea with liquid nitrogen to separate the corresponding miscella, cutting the yacon, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the warming of the apple to temperature inside pieces of 80-90 ° С, for at least 1 hour and frying, cutting rose hips, drying them in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures flat heating rose hips to a temperature inside the slices of 80-90 ° С, for at least 1 h and drying to a residual moisture content of about 5% by convective method, roasting barley grains, acorns, walnut kernels, fruit seed kernels and soybeans, mixing an anchor, rose hips, grains of barley, acorns, kernels of nuts, kernels of fruit seeds and soya in a ratio by weight of 2: 1: 6: 6: 1: 1: 3, impregnation of 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 environment of the released nitrogen .