RU2591507C1 - Method for producing bread kvass - Google Patents

Method for producing bread kvass Download PDF

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Publication number
RU2591507C1
RU2591507C1 RU2015138647/10A RU2015138647A RU2591507C1 RU 2591507 C1 RU2591507 C1 RU 2591507C1 RU 2015138647/10 A RU2015138647/10 A RU 2015138647/10A RU 2015138647 A RU2015138647 A RU 2015138647A RU 2591507 C1 RU2591507 C1 RU 2591507C1
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RU
Russia
Prior art keywords
sugar
sunflower
white syrup
kvass
microwave
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RU2015138647/10A
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 RU2015138647/10A priority Critical patent/RU2591507C1/en
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Publication of RU2591507C1 publication Critical patent/RU2591507C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to production process for kvass beverage. Method involves following. Shadberry is extracted with liquid carbon dioxide to separate corresponding miscella. Girasol-Sunflower is cut and dried in microwave field till residual humidity about 20 % at microwave filed power providing warming of girasols-sunflowers inside bits till temperature 80-90 °C for at least of 1 hour with its subsequent roasting and impregnation with separated miscella with simultaneous pressure boost. Depressurisation till atmosphere pressure with simultaneous freezing of girasol-sunflower and its subsequent grinding. Kvass breads and girasol-sunflower in amount of 3.6 % by weight of recipe quantity of sugar in form of white syrup are mashed with hot water and settled three times with separation of liquid phase from pulp to produce kvass wort, followed by adding to wort 25 % of recipe quantity of sugar in form of white syrup and fermentation with bakery yeast, followed by blending with remaining sugar in form of white syrup and bottling to produce end product.
EFFECT: invention reduces process duration.
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, fermentation with baking yeast, blending with the remainder of the sugar in the form of white syrup and color and bottling (Technological instructions for the production of soft drinks. - M .: Pishchepromizdat, 1951, p. 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 baker's yeast, blending with the remaining sugar in the form of white syrup and pouring, according to the invention, the prepared irgi are extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared topsoil is cut, dried in the microwave field to a residual moisture content of about 20% with the power of the microwave field providing heating of the topsoil to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fried, impregnated with separated miscella with a simultaneous increase pressure, depressurize to atmospheric pressure while freezing the sunflower, crush and grind in an amount of about 3.6% of the sugar consumption rate together with dry bread kvass.
The method is implemented as follows.
Prescription components are prepared according to traditional technology.
The prepared irgi is extracted with liquid carbon dioxide 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).
The prepared sunflower 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 Yu.K. Scientific and practical fundamentals 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 drying time for topsoil 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 the topsoil is fried according to traditional technology (Nakhmedov F.G., Technology of coffee products - M .: Light and food industry, 1984, p. 58-73).
Fried topis sunflower 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 the sunflower tops is saturated with the extractive substances contained in the miscella.
After the impregnation is completed, the pressure in the tank is released to atmospheric pressure, which ensures the evaporation of part of the carbon dioxide and freezing of the sunflower, which is crushed by any known method.
Prepared dry bread kvass and crushed sunflower in the 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 sugar in the form of white syrup and fermented with baking yeast.
Due to the presence of inulin in sunflower extract, fermentation is 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 sunflower 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 Ρ 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, which involves preparing the recipe components, mashing the dry bread kvass with hot water and insisting three times to separate the liquid phase from the grounds to produce kvass wort, adding 25% of the recipe amount of sugar in the form of white syrup to it, fermenting with baking yeast, blending with the rest of the sugar in the form of white syrup and pouring, characterized in that the prepared irgi extracted with liquid carbon dioxide with the separation of the corresponding miscella, prepared chopped sunflower seeds are cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the sunflower seeds to the temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, impregnated with a separated miscella with a simultaneous increase in pressure, dumped pressure to atmospheric pressure with simultaneous freezing of sunflower, crushed and rubbed in the amount of about 3.6% of the norm of sugar consumption together with dry bread kvass.
RU2015138647/10A 2015-09-11 2015-09-11 Method for producing bread kvass RU2591507C1 (en)

Priority Applications (1)

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RU2015138647/10A RU2591507C1 (en) 2015-09-11 2015-09-11 Method for producing bread kvass

Publications (1)

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RU2591507C1 true RU2591507C1 (en) 2016-07-20

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2005118310A (en) * 2005-06-14 2006-12-20 нова Екатерина Владимировна Перси (RU) Method for making kvass
RU2379340C1 (en) * 2009-02-24 2010-01-20 Олег Иванович Квасенков Production method of flavoured dark beer
RU2383599C1 (en) * 2009-04-27 2010-03-10 Олег Иванович Квасенков Method for making light beer
RU2394071C1 (en) * 2009-03-10 2010-07-10 Олег Иванович Квасенков Method for production of flavoured dark beer
RU2398841C1 (en) * 2009-05-04 2010-09-10 Олег Иванович Квасенков Method for production of flavoured light beer
RU2013135922A (en) * 2013-07-30 2015-02-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Горский государственный аграрный университет" Method for producing bread kvass

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2005118310A (en) * 2005-06-14 2006-12-20 нова Екатерина Владимировна Перси (RU) Method for making kvass
RU2379340C1 (en) * 2009-02-24 2010-01-20 Олег Иванович Квасенков Production method of flavoured dark beer
RU2394071C1 (en) * 2009-03-10 2010-07-10 Олег Иванович Квасенков Method for production of flavoured dark beer
RU2383599C1 (en) * 2009-04-27 2010-03-10 Олег Иванович Квасенков Method for making light beer
RU2398841C1 (en) * 2009-05-04 2010-09-10 Олег Иванович Квасенков Method for production of flavoured light beer
RU2013135922A (en) * 2013-07-30 2015-02-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Горский государственный аграрный университет" Method for producing bread kvass

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Технологическая инструкция по производству безалкогольных напитков., М, Пищепромиздат, 1951, с.24-41. *

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