RU2711783C1 - Method for production of liquid brew based on common hop seedball for bread preparation - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: method relates to bakery industry. In method for production of liquid starter based on hop growths for bread preparation water infusion of hop is preliminarily prepared by mixing hop seeds with boiled water cooled to temperature 38–42 °C ratio of 1:50 and holding in thermostat for 2 hours at temperature 42 °C with further filtering through metal sieve. Separately one prepares brew of rye flour by way of mixing rye strippable flour and water with temperature of 98–100 °C in ratio of 1:4 with subsequent heating of mixture in a water bath to temperature of 80–82 °C and holding at this temperature for 60 minutes. Prepared brew is cooled to temperature of 40–42 °C and used for production of hop brew and fermented brew. Hop brew is produced by way of mixing the infusion of hop and brew from rye flour at ratio of 1:3 and keeping in thermostat for 48 hours at temperature of 36–38 °C, fermented brew is produced by adding lactic-acid bacteria to brew from rye flour with subsequent maintenance in a thermostat at temperature of 38–40 °C for 24 hours. Liquid starter based on hop hatchbacks is obtained by mixing hop brew and fermented brew at ratio of 1:1 and holding in a thermostat at temperature of 36–38 °C for 48–72 hours to accumulate acidity of 7–8 °H.EFFECT: method allows to produce high-quality hop brew and to use it during non-yeasted rye, rye-wheat and wheat bread preparation.1 cl, 4 ex

Description

A method for the production of bread using liquid sourdough based on the fruit of common hop hops relates to the food industry, in particular to the baking industry.

There are various ways to make hay sourdough.

There is a method of preparing hop starter culture, which involves preparing a water decoction of hops by mixing 45-55 g of dry hop cones with 1 liter of water, boiling, infusing for 10 hours, filtering and squeezing, followed by mixing the resulting extract with flour until the sour cream consistency, keeping warm within 1.5-2 days before the appearance of small bubbles on the surface (Patent for invention No. 2164748 RU A21D 2/36, publ. 09/10/1997).

The disadvantages of this method are the death of hop microorganisms when boiling a decoction, as well as the duration of its preparation.

A known method for the production of bakery products by mixing yeast with the addition of ground hops or its broth with the subsequent preparation of the dough and baking. The method provides for the traditional preparation of yeast-based dough with subsequent baking of the product (Patent for invention No. 2045186 RU, A21D 15/00, publ. 10.10.1995).

The disadvantage of this method is the incomplete use of the beneficial properties of hops.

Another similar way is the method of production of liquid sourdough for making bread (patent for invention No. 2044488 RU, A21D 08/04, publ. 09/27/1995). The proposed method for the production of liquid sourdough for making bread includes a baking cycle, involving the brewing of flour with water (getting brewed) with the introduction of

fermentation component, fermentation of a mixture of a nutrient medium. At the same time, a hop extract is used as a fermentation component, which eliminates the use of pure cultures of lactic acid bacteria and yeast, which significantly reduces the process of preparing the starter culture in the wiring cycle.

The disadvantage of this method is the use of a hot method of preparing hop extracts, which causes the death of beneficial microflora.

The closest analogue is a method for the production of wheat or rye bread (patent for the invention No. 2089068 RU, A21D 2/36, publ. 09/10/1997), which consists in the preparation of a fermentation component from the infusion of hops with sea water, followed by preparation of the dough by mixing flour, water , fermentation component, sugar, salt and water. After which the dough is kept, they are cutting, proofing and baking.

One of the disadvantages is the use of seawater in the preparation of the fermentation component, which is not possible in all regions. Also the disadvantage of this method can be attributed to the increase in the preparation time of a bakery product when re-preparing the dough.

The objective of the invention is to provide a method for the production of yeast-free rye, rye-wheat, wheat bread with the use of liquid yeast based on hop hemp without the use of pressed yeast.

The problem is solved in that in the method for the production of liquid starter culture based on hop fertilizer for making bread, an aqueous hop infusion is preliminarily prepared by mixing hop hi-fruit with boiled water, cooled to a temperature of 38-42 ° C, in a ratio of 1:50 and keeping in a thermostat in for 2 hours at a temperature of 42 ° C, followed by filtering through a metal sieve, separately brewing rye flour is prepared by mixing rye peeling and water with a temperature of 98-100 ° C in a ratio of 1: 4, followed by heating the mixture to water bath to a temperature of 80-82 ° C and maintaining at this

temperature for 60 minutes, the prepared tea leaves are cooled to a temperature of 40-42 ° C and used to obtain hop brewing and fermented tea leaves, hop tea is obtained by mixing the hop infusion and rye flour tea leaves in a ratio of 1: 3 and keeping in thermostat for 48 hours at a temperature of 36-38 ° С, fermented infusion is obtained by introducing lactic acid bacteria into the infusion from rye flour and then keeping it in a thermostat at a temperature of 38-40 ° С for 24 hours, a liquid fermentation based on hop fruit is obtained by sewing hop brewing and fermented brewing in a ratio of 1: 1 and keeping in a thermostat at a temperature of 36-38 ° C for 48-72 hours until accumulation until acidity accumulates 7-8 N.

Collodion hops ordinary (Pharmacopoeia article FS.2.5.0046.15) are collected at the beginning of ripening and dried inflorescences of a long-term cultivated and wild herbaceous plant of ordinary hops - Humulus lupulus L., sem. hemp - Cannabaceae. Hop inflorescences have a specific aromatic balsamic smell. The bitter and burning taste of the water infusion of hop haplops is due to the components contained in the hop inflorescences: bitter hop acids (humulon and lupulon) and resins, essential oils, flavonoids. Hop substances have a bactericidal effect and inhibit the development of extraneous bacterial microflora, so that yeast cells develop better.

The preparation of an aqueous hop infusion by pouring fifty times the amount of hop fruit into a hop and keeping it at a temperature of 42 ° C ensures a sufficiently complete extraction of hop solids, while at the same time, the hop microflora remains viable.

A method for the production of liquid starter culture based on hop fertilizer for making wheat, rye-wheat and rye bread includes the following main steps:

1. PRODUCTION STAGE:

1.1. Preparation of water hops infusion

Hop fruit is poured with boiled water (boiling is necessary to remove extraneous microflora in water), cooled to a temperature of 38-42 ° C in a mass ratio of 1:50. The resulting mixture was kept in a thermostat for 2 hours at a temperature of 42 ° C. After exposure, the infusion, which is the carrier of the main microflora (presumably yeast) in the starter culture, is separated from hop haplopers by filtering through a metal sieve. After receiving the infusion, the remainder on the hopper sieve is used to obtain a decoction - the raw material is poured with ten times the amount of water, brought to a boil and boiled for 30-40 minutes. The resulting broth, enriched with extractive substances of hops, is used to completely or partially replace water in the preparation of the tea leaves according to paragraph 1.2.

1.2. Making rye flour tea leaves

Conditionally sterile welding is prepared by mixing rye peeled flour and water with a temperature of 98-100 ° C in a mass ratio of 1: 4, followed by heating the mixture in a water bath to a temperature of 80-82 ° C and keeping at this temperature for 60 minutes. The tea leaves prepared in this way are cooled to a temperature of 40-42 ° C and used to produce hop tea leaves according to Clause 1.3, and also as a nutrient medium for lactic acid bacteria when producing fermented tea leaves according to Clause 1.4.

1.3 Obtaining hop brewing

The hop infusion according to Clause 1.1 and the rye flour infusion obtained according to Clause 1.2 are mixed in a weight ratio of 1: 3. The resulting hop brewing is kept in a thermostat for 48 hours at a temperature of 36-38 ° C and is periodically mixed, while the microflora of hop infusion adapts to the nutrient medium (lag phase).

1.4 Obtaining fermented tea leaves.

Lactic acid bacteria are added to a nutrient mixture of rye flour and water, obtained according to item 1.2, cooled to a temperature of 40-42 ° C.

Lactobacillus plantarum, Lactobacillus fermentum in the form of an aqueous suspension (10 ⁸ CFU / ml) in an amount of 2% by weight of the nutrient medium. The infusion with lactic acid bacteria is kept in a thermostat at a temperature of 38-40 ° C for 24 hours to obtain a fermented infusion.

1.5 Obtaining starter culture from hop fertility (hop starter culture).

Hop infusion obtained according to p. 1.3 and fermented infusion obtained according to p. 1.4 are mixed in a 1: 1 ratio and kept in a thermostat at a temperature of 36-38 ° C for 48-72 hours until the acidity is accumulated 7-8 N.

Note: Hop brewing according to Clause 1.3 should be done 24 hours before the fermented brewing according to Clause 1.4, since the adaptation of hop microflora to the conditions of the nutrient medium of rye brewing proceeds more slowly than with lactic acid bacteria.

2. CAPITAL STAGE

The cumulative stage is the production of hop yeast in the quantity necessary for baking bread in accordance with the given assortment and production capacity of the workshop, as well as for the reproduction of yeast. For this, a nutritious mixture (rye tea leaves) is added to the hop ferment obtained according to item 1.5. At the initial stage, the amount of nutrient mixture should be equal to the amount of hop starter culture. At the subsequent stages of accumulation of hop starter culture, the amount of the nutrient mixture can be increased, which is determined by the acidity of the hop starter culture and its consumption in production. For baking bread use sourdough with an acidity of 8-10 ° N. The accumulation of hop ferment leads to the amount needed in production.

3. MAINTENANCE AND PRESERVATION OF HOPE FERTILIZER (UTERINE CULTURE for reproduction)

For the reproduction of hop starter culture, depending on the rhythm of the workshop, 30-50% of the amount of starter culture obtained at the funded stage is left. The remaining amount is spent on baking products.

Unlike pressed yeast, which accumulate glutathione (an activator of proteolytic enzymes acting on gluten) when stored in a refrigerator (t = 4-5 ° C), the microflora of the starter culture remains viable.

4. PRODUCTION OF BREAD IN ASSORTMENT

EXAMPLE 1. Bread from wheat flour of the highest grade.

Consumption of ingredients for kneading dough: premium wheat flour - 20 kg; table salt - 0.160 kg; sourdough (acidity 8-10 ° N) - 2.0 kg.

Bread is prepared without the use of pressed yeast. The test method is pairwise. Flour consumption in a dough 14 kg (70%), sourdough consumption 2 kg. Fermentation of the dough is carried out for 120-150 minutes to an acidity of 3.6-4 ° N. Kneading dough: all fermented dough is consumed for kneading dough, the remainder of flour (6 kg) and salt (0.16 kg), water are added. The initial temperature of the test is 30-32 ° C. Fermentation dough takes 60-75 minutes, then is divided into pieces. Each piece of dough is rounded and fit into the mold. The proofing of the dough pieces lasts 60-75 minutes. Baking bread with moisture for 20 minutes at a temperature of 200-210 ° C. The mass of the finished product is 0.5 kg.

EXAMPLE 2. Bread from wheat flour of the first grade

Consumption of ingredients for kneading dough: baking wheat flour of the first grade - 20 kg; salt - 0.350 kg; sourdough (acidity 8-10 ° N) - 2.5 kg.

The test method is pairwise.

Preparation of dough: wheat flour of the first grade - 14 kg, sourdough -2.5 kg, water - 7 l. The initial temperature of the sponge is 30-32 ° C, the duration of fermentation of the sponge is 120 minutes. Preparation of the dough: all the fermented dough is consumed for kneading the dough, flour is added to the dough - 6 kg, salt - 0.350 kg (in the form of an aqueous solution), the estimated amount of water. The initial temperature of the test is 30 ° C, the duration of fermentation is 70-80 minutes. The finished dough is divided into pieces, each of which is rounded and placed in a mold or on a sheet.

Proofing dough pieces for 75-90 minutes. Baking for 25 minutes at a temperature of 200-210 ° C. The mass of the finished product is 0.55 kg.

EXAMPLE 3. Bread from a mixture of wheat and rye flour.

Consumption of ingredients for kneading dough: wheat flour of the 1st grade - 11 kg; peeled rye flour - 9 kg; salt - 0.360 kg, sourdough (acidity 8-10 ° N) - 2.5 kg.

The test method is two-phase: rye dough (head), dough. Preparation of rye dough: peeled rye flour - 9 kg, sourdough - 2.5 kg, water - 1.5-2 l. The duration of fermentation of rye dough 120-150 minutes. The acidity of the finished sponge is 5-5.8 ° N. Preparation of the dough: wheat flour of the 1st grade - 11 kg, salt - 0.360 kg, the estimated amount of water are added to the dough. The initial temperature of the test is 28 ° C, the duration of the fermentation of the test is 60-75 minutes. The finished dough is divided into pieces, each piece is rounded and placed in a form or sheet. Proofing dough pieces - 60-75 minutes, baking 25-28 minutes at a temperature of 200-210 ° C. The weight of the finished product is 0.55 kg.

EXAMPLE 4. Bread from rye peeled flour

Consumption of ingredients for kneading dough: peeled rye flour - 20 kg; salt - 0.360 kg, sourdough (acidity 9-10 ° N) - 2 kg.

The test test method is two-phase. Preparation of rye dough (head) - peeled rye flour - 14 kg, sourdough - 2 kg, water according to calculation - 3-3.5 l. The initial temperature of the sponge is 28 ° C, the duration of fermentation is 150 minutes. Preparation of the test: the remaining amount of peeled rye flour is added to the dough - 6 kg, salt - 0.360 kg, the estimated amount of water. The initial temperature of the test is 30-32 ° C, the duration of the fermentation of the test is 60 minutes. The acidity of the finished dough is 6 ° N. The dough is cut into pieces, each of which fits into the mold. Proofing of dough pieces - 60 minutes, baking - 30-35 minutes at a temperature of 210-220 ° C. The weight of the finished product is 0.6 kg.

Claims (1)

A method for the production of liquid yeast based on hop haplopods for making bread, characterized in that an aqueous hop infusion is preliminarily prepared by mixing hop haplopods with boiled water, cooled to a temperature of 38-42 ° C, in a ratio of 1:50 and keeping in an thermostat for 2 hours at a temperature of 42 ° C, followed by filtering through a metal sieve, separately welding is prepared from rye flour by mixing rye flour and water with a temperature of 98-100 ° C in a ratio of 1: 4, followed by heating the mixture in water bath to a temperature of 80-82 ° C and keeping at this temperature for 60 minutes, the prepared tea leaves are cooled to a temperature of 40-42 ° C and used to produce hop brewing and fermented tea leaves, hop brewing is obtained by mixing hop infusion and rye flour tea leaves in a ratio of 1: 3 and keeping it in the thermostat for 48 hours at a temperature of 36-38 ° С, fermented tea leaves are obtained by introducing lactic acid bacteria into the tea leaves from rye flour with its subsequent keeping in the thermostat at a temperature of 38-40 ° С for 24 hours liquid starter based on hop haplops is obtained by mixing hop brewing and fermented brewing in a ratio of 1: 1 and keeping in an thermostat at a temperature of 36-38 ° C for 48-72 hours until the acidity is accumulated 7-8 ° N.