RU2598204C1 - Bread kvass production method - Google Patents

Bread kvass production method Download PDF

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Publication number
RU2598204C1
RU2598204C1 RU2015138861/12A RU2015138861A RU2598204C1 RU 2598204 C1 RU2598204 C1 RU 2598204C1 RU 2015138861/12 A RU2015138861/12 A RU 2015138861/12A RU 2015138861 A RU2015138861 A RU 2015138861A RU 2598204 C1 RU2598204 C1 RU 2598204C1
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RU
Russia
Prior art keywords
microwave
sugar
kvass
miscella
bread kvass
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RU2015138861/12A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2015138861/12A priority Critical patent/RU2598204C1/en
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Publication of RU2598204C1 publication Critical patent/RU2598204C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to production process for kvass beverage. Method envisages recipe components preparation, extraction of fir needles with liquid carbon dioxide with separation of corresponding miscella, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella at simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of oyster plant, 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, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation 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 instruction 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 needles of spruce are extracted with liquid carbon dioxide with separated eat the corresponding miscella, the prepared oat root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the oat root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry, impregnated with separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure while freezing the oat root, 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 spruce needles are 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 oat root 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 an oat root drying time of 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 oat root is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73).
Fried oat root is loaded into a sealed container and poured to impregnate the separated miscella. The amount of miscella is selected according to well-known recommendations (Khristyuk A.V. 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 school. - M .: Kolos, 1997, p. 135-162). In this case, carbon dioxide is absorbed and the oat root is saturated with the extractive substances contained in the miscella.
After the impregnation is completed, the pressure in the vessel is vented to atmospheric pressure, which ensures the evaporation of part of the carbon dioxide and freezing of the oat root, which is crushed by any known method.
Prepared dry bread kvass and crushed oat root 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 add 25% of the recipe sugar in the form of a white syrup and fermented with baker's yeast.
Due to the presence of inulin oat root 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 oat root 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, 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 remaining sugar in the form of white syrup and pouring, characterized in that the prepared spruce needles are extracted with liquid carbon dioxide with separation of the corresponding miscella, cut oat root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the oat root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry, impregnated with a separate miscella with a simultaneous increase in pressure , depressurize to atmospheric pressure while freezing the oat root, crush and grind in an amount of about 3.6% of the norm of sugar consumption together with dry bread kvass.
RU2015138861/12A 2015-09-14 2015-09-14 Bread kvass production method RU2598204C1 (en)

Priority Applications (1)

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RU2598204C1 true RU2598204C1 (en) 2016-09-20

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Citations (2)

* 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
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 (2)

* 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
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 (1)

* Cited by examiner, † Cited by third party
Title
Технологическая инструкция по производству безалкогольных напитков - М.: Пищепромиздат, 1951, с. 27-41. *

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