RU2594569C1 - Bread kvass production method - Google Patents

Bread kvass production method Download PDF

Info

Publication number
RU2594569C1
RU2594569C1 RU2015137432/02A RU2015137432A RU2594569C1 RU 2594569 C1 RU2594569 C1 RU 2594569C1 RU 2015137432/02 A RU2015137432/02 A RU 2015137432/02A RU 2015137432 A RU2015137432 A RU 2015137432A RU 2594569 C1 RU2594569 C1 RU 2594569C1
Authority
RU
Russia
Prior art keywords
sunflower
sugar
bread kvass
kvass
microwave field
Prior art date
Application number
RU2015137432/02A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015137432/02A priority Critical patent/RU2594569C1/en
Application granted granted Critical
Publication of RU2594569C1 publication Critical patent/RU2594569C1/en

Links

Abstract

FIELD: food industry.
SUBSTANCE: invention relates to a method for production of kvass. Ingredients are prepared. Method includes extraction of fennel with liquid carbon dioxide to separate corresponding miscella. Girasol-sunflower is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol-sunflower pieces to temperature 80-90 °C for at least 1 hour roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric pressure value with simultaneous freezing of girasol-sunflower. Method then includes crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method includes adding to obtained wort 25% of recipe quantity of sugar in form of white syrup, fermenting with bakery yeast, blending with remaining sugar in form of white syrup and bottling.
EFFECT: method reduces duration of process and increases foam stability of end product.
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 fennel is extracted with liquid carbon dioxide from the compartment eat 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, fry, impregnate the separated miscella with simultaneous by increasing pressure, they drop the pressure to atmospheric pressure while freezing the sunflower, crush and grind in the 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 fennel 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 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 relationships (Gubiev, Yu.K. Scientific and Practical Basics of Thermotechnological Processes of Food Production in the Electromagnetic Field of the Microwave. Abstract of thesis. the so-called - M .: MTIPP, 1990, pp. 7-11) calculate the microwave field power values, which allow for drying of the topsoil 1 hour and heating to a temperature inside the 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 h lead to a decrease 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 sunflower is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, pp. 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 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, including preparing the recipe components, mashing dry bread kvass with hot water, insisting three times and separating 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, fermenting with baking yeast, blending with the remaining sugar in the form of white syrup and pouring, characterized in that the prepared fennel is extracted with liquid carbon dioxide with the separation of the corresponding miscella, prepared then the sunflower is 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 to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fried, impregnated with a separated micelle with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of sunflower, crush and grind in an amount of about 3.6% of the norm of sugar consumption together with dry bread kvass.
RU2015137432/02A 2015-09-03 2015-09-03 Bread kvass production method RU2594569C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015137432/02A RU2594569C1 (en) 2015-09-03 2015-09-03 Bread kvass production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015137432/02A RU2594569C1 (en) 2015-09-03 2015-09-03 Bread kvass production method

Publications (1)

Publication Number Publication Date
RU2594569C1 true RU2594569C1 (en) 2016-08-20

Family

ID=56697178

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2015137432/02A RU2594569C1 (en) 2015-09-03 2015-09-03 Bread kvass production method

Country Status (1)

Country Link
RU (1) RU2594569C1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5642574A (en) * 1979-09-11 1981-04-20 Asahi Breweries Ltd Drink obtained from homo-lactic acid bacteria and its preparation
RU2067113C1 (en) * 1992-01-16 1996-09-27 Научно-консультативный внедренческий центр "Консервтехпрогресс" Method of fruit kvass making
JP2003325157A (en) * 2002-05-10 2003-11-18 Okinawa Pref Gov Sparkling liquor of bitter gourd and method for producing the same
RU2447140C1 (en) * 2010-12-10 2012-04-10 Константин Викторович Кобелев Method for production of concentrated fermented base for kvass and grain-based beverages

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5642574A (en) * 1979-09-11 1981-04-20 Asahi Breweries Ltd Drink obtained from homo-lactic acid bacteria and its preparation
RU2067113C1 (en) * 1992-01-16 1996-09-27 Научно-консультативный внедренческий центр "Консервтехпрогресс" Method of fruit kvass making
JP2003325157A (en) * 2002-05-10 2003-11-18 Okinawa Pref Gov Sparkling liquor of bitter gourd and method for producing the same
RU2447140C1 (en) * 2010-12-10 2012-04-10 Константин Викторович Кобелев Method for production of concentrated fermented base for kvass and grain-based beverages

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Технологические инструкции по производству безалкогольных напитков, М., ПИЩЕПРОМИЗДАТ, 1951, с.27-41. *

Similar Documents

Publication Publication Date Title
RU2589158C1 (en) Method for producing kvass
RU2602572C1 (en) Bread kvass production method
RU2603385C1 (en) Bread kvass production method
RU2598193C1 (en) Bread kvass production method
RU2595347C1 (en) Bread kvass production method
RU2596292C1 (en) Bread kvass production method
RU2590616C1 (en) Method for producing bread kvass
RU2594307C1 (en) Bread kvass production method
RU2590580C1 (en) Method for producing bread kvass
RU2598235C1 (en) Bread kvass production method
RU2595358C1 (en) Bread kvass production method
RU2589975C1 (en) Method for producing bread kvass
RU2587344C1 (en) Method for producing kvass
RU2596322C1 (en) Bread kvass production method
RU2589918C1 (en) Method for producing bread kvass
RU2584310C1 (en) Method for producing kvass
RU2595230C1 (en) Bread kvass production method
RU2602195C1 (en) Bread kvass production method
RU2583527C1 (en) Method for producing kvass
RU2579968C1 (en) Method for producing kvass
RU2588883C1 (en) Method for producing kvass
RU2597292C1 (en) Bread kvass production method
RU2588734C1 (en) Method for producing kvass
RU2586048C1 (en) Method for producing kvass
RU2585929C1 (en) Method for producing kvass