RU2591305C1 - Method for producing bread kvass - Google Patents

Method for producing bread kvass Download PDF

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Publication number
RU2591305C1
RU2591305C1 RU2015136709/05A RU2015136709A RU2591305C1 RU 2591305 C1 RU2591305 C1 RU 2591305C1 RU 2015136709/05 A RU2015136709/05 A RU 2015136709/05A RU 2015136709 A RU2015136709 A RU 2015136709A RU 2591305 C1 RU2591305 C1 RU 2591305C1
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RU
Russia
Prior art keywords
kvass
microwave
scorzonera
sugar
scorzoner
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Application number
RU2015136709/05A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015136709/05A priority Critical patent/RU2591305C1/en
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Publication of RU2591305C1 publication Critical patent/RU2591305C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: prepare prescription ingredients. Cranberry pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Scorzonera is cut and dried for at least 1 hour in microwave field to residual moisture content of about 20 % with microwave field power providing heating inside scorzonera pieces to a temperature of 80-90 °C, roasting, impregnation with separated miscella while simultaneously increasing pressure, reducing pressure to atmospheric pressure value with simultaneous freezing of scorzonera and crushing. Method then includes combined mashing of scorzonera with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Kvass wort is mixed with 25 % of recipe quantity of sugar in the form of white syrup. Method then includes fermentation with a combined starter of kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.
EFFECT: reduced duration of technological process and increased stability of foam.
1 cl

Description

The invention relates to a technology for the production of bread kvass.
A known method of producing bread kvass, involving the preparation of recipe components, mashing dry bread kvass with hot water and three times infusion with separation of the liquid phase from the grounds to obtain kvass wort, adding 25% of the recipe amount of sugar in the form of white syrup to it, fermentation with a combination of fermenting yeast yeast races M and C-2 and lactic acid bacteria races 11 and 13, blending with the rest of the sugar in the form of white syrup and color and bottling (Technological instruction for the production of non-alcoholic nyh drinks -. M .: Pishchepromizdat, 1951, pp 27-41)..
The disadvantage of this method is the long duration of the process.
The technical result of the invention is to reduce the duration of the process and increase the resistance of the foam of the target product.
This result is achieved by the fact that in the method of producing bread kvass, which involves preparing the recipe components, mashing the dry bread kvass with hot water and insisting three times with separation of the liquid phase from the grounds to obtain kvass wort, adding 25% of the recipe amount of sugar in the form of white syrup , fermentation with a combination of starter yeast races M and C-2 races and lactic acid bacteria races 11 and 13, blending with the remaining sugar in the form of white syrup and pouring, according to the invention, prepared Cranberry squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% at a microwave field power that ensures the scorzoner is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour , fried, impregnated with separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure with simultaneous freezing of scorzoner, crushed and rubbed in the amount of about 3.6% of the consumption rate of sugar combined tno with dry bread kvass.
The method is implemented as follows.
Prescription components are prepared according to traditional technology.
The prepared cranberry squeeze is extracted with liquid carbon dioxide and the miscell is separated according to the known technology (Kasyanov G.I., Kvasenkov OI, Nematullaev I., Nesterov V.V. Processing of plant materials with liquefied and compressed gases. - M.: AgroNIITEIPP, 1993 p. 7-15).
The prepared scorzoner 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 ensure the drying time of the scorzoner 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The 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 temperature of less than 80 ° C and a reduction in drying time of less than 1 hour lead to a reduction in the yield of extractives. 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 yield of extractives with the minimum specific energy consumption.
Then scorzoner is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73).
The fried scorzoner is loaded into an airtight container and poured to impregnate the separated miscella. The amount of miscella is selected according to well-known recommendations (A. Khristyuk. Improving the technology of beer production. - Krasnodar: KNIIHP, 2003, pp. 133-134). The pressure in the tank automatically rises to a value corresponding to the pressure of saturated vapor of carbon dioxide at the temperature of the impregnation. Impregnation time is calculated according to the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses for food production. Textbook for students of technical schools. - M .: Kolos, 1997, pp. 135-162). In this case, carbon dioxide is absorbed and scorzonera is saturated with extractive substances contained in miscella.
After the impregnation is completed, the pressure in the tank is vented to atmospheric pressure, which ensures the evaporation of part of the carbon dioxide and freezing of the scorzoner, which is crushed by any known method.
Prepared dry bread kvass and crushed scorzoner in an amount of approximately 3.6% by weight of the recipe amount of sugar are rubbed with hot water and infused for three times to separate the liquid phase from the thick, as in the closest analogue, to obtain kvass wort, to which is added 25% of the prescription amount of sugar in the form of white syrup, and fermented with a combination of fermented fermenting yeast races M and C-2 and lactic acid bacteria races 11 and 13.
Due to the presence of inulin scorzoner in the extract, fermentation occurs faster than in the closest analogue, and the color of the fermented wort is more stable due to the presence of coloring substances in the scorzoner extract, which does not require subsequent color administration.
The fermented wort is blended with the remaining sugar in the form of a white syrup and sent for bottling to obtain the desired product.
When conducting an organoleptic evaluation of the target product in accordance with GOST R 53094-2008, it was found that, compared with the product obtained by the closest analogue, the foam resistance of the experimental product is increased by 20-28%, and the bread flavor of the experimental product is more pronounced and has light shade of plant material used in miscella production.
Thus, the proposed method allows to reduce the duration of the process and increase the resistance of the foam of the target product.

Claims (1)

  1. A method of producing bread kvass, involving the preparation of recipe components, mashing dry bread kvass with hot water and three times infusion with separation of the liquid phase from the thick to obtain kvass wort, adding 25% of the recipe amount of sugar in the form of white syrup to it, fermentation with a combined ferment of kvass yeast races M and C-2 and lactic acid bacteria of races 11 and 13, blending with the remaining sugar in the form of white syrup and pouring, characterized in that the prepared cranberry squeeze is extracted with with carbon dioxide and separating the corresponding miscella, the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the scorzoner is heated to a temperature inside the pieces of 80-90 ° С, fried, impregnated for at least 1 hour separated by miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure while freezing the scorzoner, crush and grind in an amount of about 3.6% of the sugar consumption rate together with dry bread kvass.
RU2015136709/05A 2015-08-31 2015-08-31 Method for producing bread kvass RU2591305C1 (en)

Priority Applications (1)

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RU2015136709/05A RU2591305C1 (en) 2015-08-31 2015-08-31 Method for producing bread kvass

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RU2015136709/05A RU2591305C1 (en) 2015-08-31 2015-08-31 Method for producing bread kvass

Publications (1)

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RU2591305C1 true RU2591305C1 (en) 2016-07-20

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2345674C1 (en) * 2007-06-07 2009-02-10 Виктор Васильевич Марченко Method for kvass manufacturing and method for raw materials fermentation for kvass manufacturing
RU2442443C1 (en) * 2010-11-26 2012-02-20 Виктор Сергеевич Левандовский Production method of "pervy zimniy" kvass with foxberry
CN104513747A (en) * 2013-09-29 2015-04-15 淮安亿唐生物工程有限公司 Making method for raspberry kvass

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2345674C1 (en) * 2007-06-07 2009-02-10 Виктор Васильевич Марченко Method for kvass manufacturing and method for raw materials fermentation for kvass manufacturing
RU2442443C1 (en) * 2010-11-26 2012-02-20 Виктор Сергеевич Левандовский Production method of "pervy zimniy" kvass with foxberry
CN104513747A (en) * 2013-09-29 2015-04-15 淮安亿唐生物工程有限公司 Making method for raspberry kvass

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ЕРМОЛАЕВА Г.А. и др., Технология и оборудование производства пива и безалкогольных напитков, Москва, ИРПО, Академия, 2000, с. 295-327. *
ТЕХНОЛОГИЧЕСКАЯ ИНСТРУКЦИЯ ПО ПРОИЗВОДСТВУ БЕЗАЛКОГОЛЬНЫХ НАПИТКОВ, Москва, Пищепромиздат, 1951, с.27-41. *

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