RU2758486C1 - Method for obtaining drink - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In the method for producing a drink, crushed talkan from a mixture of cereals containing rye, wheat, oats and barley is added to boiling water, brought to a boil and cooked for 20 minutes. The resulting mass is cooled to a temperature of 40°C. A pure culture of Saccharomyces cerevisiae yeast or a mixture of a pure culture of Saccharomyces cerevisiae yeast and lactic acid starter culture in a 1:1 ratio is added to it. Fermentation is carried out for 10-12 hours. Then sugar or fried buckwheat grains and/or natural Bashkir bee honey are added and kept for 8-10 hours.

EFFECT: invention allows increasing the biological value of the finished product and improving its organoleptic characteristics.

1 cl, 2 ex

Description

The invention relates to low-alcohol fermentation drinks, and in particular to methods and drinks from sprouted grains of cereals.

Wheat germ foods, including drinks, are known to have a variety of health benefits. For example, in addition to the well-known properties that the wheat grains themselves possess, it is known that the juice from wheat germs has an antioxidant effect, and it is also known to use the juice of wheat germs as an antihypoxic agent (application RU 94042570, publ. 09/27/1996).

There is a known method of producing a fermented milk drink "Buza Bashkirskaya", characterized by the fact that thorough mixing of the initial components of rye and oat flour, taken in a ratio of 1: 1, with hot melted fat in the amount of 2-3% of the total volume of water used in the process, is carried out until homogeneous mass, the latter is diluted with 10-20% boiling water, the resulting mixture is gradually introduced with stirring into the rest of the boiling water, boiled for 40-50 minutes, with stirring until a white foam appears, cooled for 8-10 hours at room temperature, filtered, make kumis sourdough in the amount of 0.2-0.5 liters per 1 liter of the mixture, 3-4% sugar or honey and ferment at room temperature for 24-30 hours. Readiness is checked by the appearance of white foam, sweet and sour taste. The resulting drink has a sweet and sour taste, has medicinal nutritional and dietary properties, has the consistency of kefir (patent RU 2164071, publ. 03/20/2001).

The disadvantage of this method is the use of kumis sourdough, which ties the geography of the drink to the factories producing kumis.

There is a known method for the production of the drink "buza", selected as a prototype, including grinding oatmeal into flour, mixing it with cereal flour and boiling fat, adding boiling water to the mixture until a doughy consistency is formed, keeping warm, diluting with hot water, boiling in for 20 minutes with continuous stirring, cooling the resulting mass to room temperature, introducing the starter culture and fermentation (application RU 99117504, publ. 27.11. 2001).

A significant disadvantage of this method is the use of a starter culture, which requires careful management of the storage process, maintaining a constant composition and avoiding the process of infection.

The technical task is to increase the biological value of the product and improve the organoleptic characteristics.

The technical task is achieved by the fact that in the method of obtaining "Bashkir buza from talkan", including grinding the grain base into flour, adding boiling water to the mixture until a pasty consistency is formed, keeping it warm, diluting with hot water, boiling for 20 minutes with continuous stirring, cooling the resulting mass to room temperature, introducing the starter culture, fermenting and adding sugar to the finished drink, talkan from a mixture of cereals (rye, wheat, oats, barley) is used as a grain base, and an adapted pure culture of Saccharomyces cerevisiae yeast or a mixture is used as a starter culture pure culture of yeast with lactic sourdough in a ratio of 1: 1, followed by adding fried buckwheat grains and / or natural Bashkir bee honey as sugar, as a flavor base, and aging for 8-10 hours.

To solve this technical problem, a method is proposed for obtaining "Bashkir Buza from Talkan" in three main stages:

Stage 1. Chopped talkan is added to boiling water and boiled until it boils. Next, boil over low heat for another 20 minutes until a liquid porridge is obtained. Then close with a lid and leave warm to cool down to 40 C.

Stage 2. A fermentation component is added to the resulting porridge, stirred well and left to ferment in a warm place for 10-12 hours.

Stage 3. The finished product is crushed with a blender, filtered or passed through a sieve. Add sugar and warm boiled water, if the consistency is too thick, and leave for another 8-10 hours.

The resulting drink has a sweet and sour taste, has medicinal nutritional and dietary properties, has the consistency of kefir.

Holding the technological operation of holding for 20 minutes over low heat ensures the stabilization of most of the components of the resulting drink, which, in turn, determines a longer shelf life. In addition, the operation of hot simmering ensures the production of partially fermented germinated wheat grains, due to which the presence of biologically active substances in the composition of the drink is ensured, which increases its biological value.

As a grain base, it is recommended to use talkan made by a method including germination of grains, their drying and grinding of dried germinated grains (Method for obtaining a medicinal food product RU 2406379 publ. 20.12.2010 bull. No. 35). Grains of ecologically clean wheat, oats, rye, barley are used as raw materials. These measures make it possible to obtain feedstock with high biologically active indicators. In the process of germination, vitamins are synthesized and trace elements are preserved.

Fermentation is proposed to be carried out with an adapted pure culture of the yeast Saccharomyces cerevisiae, which was derived from the starter culture obtained after the first fermentation of "Bashkir Buza from Talkan". Or, as a fermentation component, it is proposed to use a mixture of an adapted pure culture of yeast with lactic acid starter culture in a 1: 1 ratio. The use of an adapted pure culture as a fermentation component makes it possible to obtain a high-quality drink that has a sweet and sour taste, has medicinal nutritional and dietary properties, and has the consistency of yogurt. Also, a drink obtained on pure cultures in a mixture with lactic sourdough in a 1: 1 ratio has a more constant composition and the necessary antibiotic properties.

Sugar substitution is also advisable. It is supposed to use Bashkir honey with reference to the geographical place of collection (Republic of Bashkortostan). The most suitable component is honey collected from sweet clover (melilot honey), which has a mild aroma (light aroma with an admixture of vanilla) and a rich, pleasant sweet taste. There is a slightly perceptible bitterness in the aftertaste.

The resulting drink is better filtered, and then pasteurized.

The invention is illustrated by examples.

Example 1.

Stage 1. Chopped talkan is added to boiling water and boiled until it boils. Next, boil over low heat for another 20 minutes until a liquid porridge is obtained. Then, with the lid closed, leave in warm to cool down to 40 C.

Stage 2. A fermentation component is prepared from an adapted pure culture of Saccharomyces cerevisiae yeast or a mixture of a pure culture of yeast with lactic acid starter culture in a 1: 1 ratio. Add to the porridge obtained at stage 1, stir well and leave to ferment in a warm place for 10-12 hours.

Stage 3. The finished product is crushed with a blender, filtered or passed through a sieve. Add sugar and boiled water to bring to the desired consistency and leave for 8-10 hours.

Example 2.

Stage 1. Chopped talkan is added to boiling water and boiled until it boils. Next, boil over low heat for another 20 minutes until a liquid porridge is obtained. Then, with the lid closed, leave in warm to cool down to 40 C.

Stage 2. A fermentation component is prepared from an adapted pure culture of Saccharomyces cerevisiae yeast or a mixture of a pure culture of yeast with lactic acid starter culture in a 1: 1 ratio. Add to the porridge obtained at stage 1, stir well and leave to ferment in a warm place for 10-12 hours.

Stage 3. The finished product is crushed with a blender, filtered or passed through a sieve, diluted with boiled water to give the desired thickness. Fried grains of buckwheat and / or Bashkir honey are used as a flavor base and left for 8-10 hours.

The invention provides an expansion of the range of low-alcohol drinks with increased biological value.

Claims (1)

A method of producing a drink, characterized in that crushed talkan from a mixture of cereals containing rye, wheat, oats and barley is added to boiling water, brought to a boil and cooked for 20 minutes, the resulting mass is cooled to a temperature of 40 ° C, pure culture of Saccharomyces cerevisiae yeast or a mixture of pure culture of Saccharomyces cerevisiae yeast and lactic acid culture in a 1: 1 ratio, fermentation is carried out for 10-12 hours, after which sugar or fried buckwheat grains and / or natural Bashkir honey bee are added and kept for 8-10 hours ...