RU2606023C1 - Composition of ingredients for kvass "vyatsky" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to composition of ingredients for kvass. Composition comprises content of yeast, granular sugar, rye malt, barley malt, rye flour and water in following ratio, kg/100 dal of end product: yeast – 0.1–0.3; granular sugar – 60–75; rye malt – 11–15; barley malt – 10–13; rye flour – 9–12; balance is water.

EFFECT: composition provides wider range of obtained kvass, improves its stability during storage with simultaneous production of balanced soft taste with low acidity and natural fermentation of carbon dioxide.

1 cl, 1 dwg

Description

The invention relates to the beer and soft drinks industry of the food industry, and in particular to the production of kvass.

Kvass is one of the common drinks with a pleasant aroma of rye bread and a sweet and sour taste. Kvass perfectly quenches thirst, invigorates, refreshes. The microflora of kvass, which includes yeast and lactic acid bacteria, is essential for the human body. These microorganisms enrich kvass with vitamins B1, B2, PP, D, lactic acid, carbon dioxide.

Kvass is obtained by fermentation of baked goods, sugar and other components. Kvass is a product of unfinished combined alcohol and lactic acid fermentation.

A known composition of ingredients for the preparation of Moscow kvass, containing kvass must concentrate, granulated sugar, lactic acid and sparkling water (see F.F. Yakubovich. Production of bread kvass. - M., 1968, p. 98-102).

The disadvantage of this composition is the lack of fermentation and, as a consequence, the absence of yeast, lactic acid bacteria, and vitamins that are beneficial for the body. In addition, this composition does not have high resistance.

A known composition of ingredients for kvass, containing kvass wort concentrate, granulated sugar, baker's yeast and pure yeast cultures (see. Collection of recipes for soft drinks, kvass and drinks from raw bread and commodity syrups. - M., 1983, p. 76- 79).

The disadvantage of this composition is the low durability of the finished product.

A known composition of ingredients for kvass, containing kvass wort concentrate, granulated sugar, baker's yeast and pure yeast cultures, un hopped beer wort, fermented rye malt, barley malt, barley flour, milk acid, extract from malt sprouts, ammonium sulfate, pure cultures yeast (see. Collection of recipes for soft drinks in accordance with GOST 28188-89 "Soft drinks. General specifications". Part 2. Date of introduction 01.01.1991. Bread kvass. - M., 1990, p. 129-130).

The disadvantage of this composition is the low durability of the finished product, the inability to get a balanced mild flavor with low acidity and natural carbonic acid saturation.

The closest in technical essence to the proposed is the composition of the ingredients for kvass, containing yeast, sugar, rye malt, barley malt, rye flour (see Medintsev M. Handbook for the production of soft drinks. - M.: Tsentrosoyuz Publishing House, 1962, p. 125 )

The disadvantage of this composition is the low durability of the finished product, the inability to get a balanced mild flavor with low acidity and natural carbonic acid saturation.

The technical result of the claimed composition of ingredients for kvass is to expand the range of kvass obtained, increase storage stability while obtaining a balanced mild flavor with low acidity and natural carbonic acid saturation.

The specified result is achieved in that the composition of the ingredients for kvass, containing yeast, granulated sugar, rye malt, barley malt, additionally contains rye flour in the following ratio of ingredients, kg per 100 gave the finished product:

Yeast 0.1-0.3 Granulated sugar 60-75 Rye malt 11-15 Barley malt 10-13 Rye flour 9-12 Water rest

In the preparation of the proposed kvass used:

- grain raw materials in the form of products of its processing (rye malt, barley malt, rye flour),

- granulated sugar in accordance with GOST 21 (refined sugar in accordance with GOST 22, liquid sugar of the highest and first grade, other sugar-containing products),

- drinking water according to SanPiN 2.1.4.1074-01,

- baker's yeast (pressed or dried) or pure cultures of yeast and lactic acid bacteria used in the production of kvass (in the form of a combined sourdough).

The process of preparing kvass fermentation includes:

- preparation of sugar syrup;

- breeding of dry baker's yeast;

- preparation of kvass wort;

- wort fermentation;

- cooling and separation of kvass;

- pasteurization of kvass;

- bottling of finished products.

The drawing schematically shows the technological process for the production of kvass from the proposed composition of ingredients on equipment, for example, described below.

Preparation of sugar syrup can be carried out as follows.

Prepared water is supplied to the 8 m3 Milesta RV type buffer tank equipped with a jacket, which is circulated by the CSF pump through a Slavutich VG-4 - PU heat exchanger plate heated by a hot water circuit consisting of a Slavutich plate heat exchanger VG - 4 - PU ”and Calpeda NM 10 / SE pump. To heat hot water, steam was passed through a valve to the heat exchanger, the opening and closing of which is controlled by a DANFOS machine that monitors the heating temperature of the prepared water at the outlet of the heat exchanger. The prepared water is heated to 80-90 ° C and transferred to the shortened circuit through a vacuum setting device, where sugar is set using the lifting-tipping device, which is drawn into the heated prepared water due to the created pressure difference. After the task of granulated sugar, the syrup is transferred to the heating circuit with hot water and circulated to a temperature of 90 ° C, at which it is kept for another 30-40 minutes. The solids content in the syrup should be 60-65% of the mass.

Breeding dry (pressed) baker's yeast for the production of kvass can be carried out as follows.

Bakery yeast is randomly checked for the absence of foreign microorganisms.

Prepared and heated to 30-33 ° C water is collected in a container for breeding yeast.

The required amount of baker's yeast (depending on the recipe) is weighed on an electronic balance and set in a container for breeding yeast. Lactic acid at the rate of 20 ml per 1 kg of yeast is supplied there to earn extra money for baking yeast (this is done to destroy extraneous microflora).

Then the required amount of kvass wort and sugar syrup is measured from the syrup-cooking vessel and fed into the container for breeding yeast.

After that, the yeast suspension is mixed and left for 15-30 minutes at a temperature of 28-33 ° C until an increase in volume of 3-4 times. The prepared suspension of baking yeast is pumped into fermentation tanks.

Making kvass wort

Rye flour is mixed with hot water, enters the mash pot, where it is kept under stirring for 3 hours. Next, the calculated amount of prepared water is added and crushed rye malt and barley malt are poured. The resulting mixture is maintained at a temperature of 72 ° C for an hour until completely saccharified. The sugared wort is boiled for 10-30 minutes, filtered and, after cooling to 28-33 ° C, is fed to a fermentation tank, where it is mixed with the calculated amount of sugar syrup and prepared yeast.

Wort fermentation

All components are mixed, and the wort remains to ferment at a temperature of 28-33 ° C for 20-60 hours. It is necessary to observe the temperature of kvass wort during fermentation and to regulate it, not allowing an increase as a result of heat generation.

The end of fermentation is determined by the decrease in the density of the fermenting wort (it should decrease by more than 1%) and by the increase in acidity. Titratable acidity should be within:

- for kvass bread "Vyatka" 2.0-2.5 acid units;

- for kvass “Vyatsky for okroshka” 2.5-3.5 acid units.

This indicator indicates a sufficient accumulation of lactic acid in the wort.

Ready kvass must comply with the organoleptic and physico-chemical characteristics of GOST 31494-2012.

Kvass separation

Ready kvass is fed through cooling plate plants, where kvass is cooled to a temperature of 4-10 ° C. Then, the cooled kvass is fed to a separator, where the complete separation of the yeast sediment takes place.

It is impossible to allow the transfer of kvass into containers in which backpressure is not previously created, which is created by CO ₂ gas, which excludes the oxidation of kvass.

Kvass pasteurization

To increase the durability of kvass, they are pasteurized. Pasteurization of kvass is carried out in a stream before bottling kvass. Pasteurization can be carried out, for example, on a pasteurization-cooling plate automatic installation of KRONES company for short-term (instantaneous) high-temperature pasteurization at 180РРЕ ÷ 220Р..

Bottling of finished products

Filtered pasteurized kvass is bottled in KEGs and PET bottles (0.5 L, 1.5 L and 3.0 L).

Regarding the distinguishing features characterizing the claimed invention, it is known (see Kolpakchi A.P. et al. Collection of recipes for soft drinks, kvass and drinks from raw bread and commodity syrups. - M., 1983, p. 76, 82) yeast in an amount of 0.15 kg per 100 gave kvass (i.e., the yeast content in the range of 0.1-0.3 kg is known) and sugar content in an amount of 67.33 kg per 100 gave kvass (i.e. the sugar content is known, which is in the range of 60-75 kg). In addition, it is known (see RU 2545396) the content of rye malt in the amount of 15 kg per 100 gave (that is, the content of rye malt, which is in the range of 11-15 kg). The document (see 2127754) discloses the water content in the composition of the ingredients for kvass, characterized as "rest".

The known individual content of an ingredient in the framework of this application cannot be opposed, since the claimed composition only in the totality of the ingredients provides the technical result, and not the individual ingredients.

Regarding the distinguishing features characterizing the content of barley malt in the amount of 10-13 kg per 100 gave the finished product, it could be attributed to the selection of these values to the competence of a specialist in the field of technology to which the claimed invention relates, and can be carried out by trial and error.

The trial and error method in invention is not prohibited. It all depends on who is lucky. For example, Thomas Edison, using trial and error, received more than 1,000 patents and brought the United States more than $ 7 billion. As for the decoding of the Pepsi-Cola formula, it is decrypted by trial and error for more than 100 years. To no avail.

Expanding the assortment of the obtained kvass, increasing stability during storage while obtaining a balanced mild flavor with low acidity and naturally fermented carbon dioxide is ensured by a combination of individual ingredients, and not by individual ingredients.

Expanding the range of the obtained kvass, increasing stability during storage with the simultaneous obtaining of a balanced mild flavor with low acidity and naturally fermented carbon dioxide is the advantage and advantage of the proposed composition for kvass compared to the prototype.

Claims (2)

The composition of the ingredients for kvass, containing yeast, granulated sugar, rye malt, barley malt, characterized in that it additionally contains rye flour in the following ratio of ingredients, kg per 100 gave the finished product: Yeast 0.1-0.3 Granulated sugar 60-75 Rye malt 11-15 Barley malt 10-13 Rye flour 9-12 Water rest

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