RU2819909C1 - Method for simultaneous production of coffee substitute and tea substitute from table varieties of beet - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: described is a method for simultaneous production of coffee and tea substitutes from table varieties of beet, characterized by the fact that initial raw materials are washed, cleaned, grinded, thermomechanically treated, thermomechanical treatment is carried out at steam temperature of 120 °C and water temperature at bottom of 98 °C, under pressure of 1.5 atm for 14 hours in a container with a double bottom, the inner of which is perforated, for separation of beetroot juice and solid residue, each of which is subjected to shock freezing process with further sublimation to produce coffee substitute and tea substitute, wherein heating elements are uniformly distributed over the entire surface of the container.

EFFECT: invention provides wider range of beet-roots beverages and reduced amount of wastes during their production.

1 cl, 1 tbl, 1 ex

Description

The invention relates to food industry technology and can be used in the production of coffee substitutes and other beetroot drinks or as a concentrate or additive.

Table beet varieties Bordeaux, Donskaya Ploskaya, Minskaya, Podzimnyaya, Gribovskaya Ploskaya, Incomparable, and some others are used as the starting material.

There is a known method for producing a coffee substitute, which includes roasting, grinding and mixing recipe components. Soybeans and plant seeds are taken as starting components (RU, 2154948, A23F 5/44, 08/27/2000).

The disadvantage of this analogue is that the method allows you to obtain a coffee drink only from legumes.

There is a known method for producing a coffee substitute from beets, which involves receiving and cleaning the raw materials, frying and crushing, and the cleaning of the raw materials is carried out by washing, followed by separation of the peri-petiole base with the remains of the petioles; before roasting, the beets are crushed, dried for 24 hours, roasted at a temperature of 180-200 °C for 30-60 minutes, crushing (RU, 2226348, A23F 5/44, 04/10/2004).

The disadvantages of this analogue are the long production cycle, since the drying process is carried out within 24 hours, large losses of raw materials when cleaning beets by cutting off the peri-petiole base with the remains of petioles and skin. In the process of grinding a product with a moisture content of 2-3%, severe crushing occurs with the formation of a large amount of dusty fraction, which is undesirable during subsequent extraction.

The prototype is a method for producing a coffee substitute from table beets according to patent RU, 2379938, A23F 5/44, 01/27/2010. The method for producing a coffee substitute from table beet varieties consists of washing the raw material, followed by treating the surface with steam, grinding by crushing to a cube with an edge size of 7-10 mm, drying the crushed raw material at a temperature of 70-75°C to a humidity of 7-9%, grinding dried raw materials to a powdery state, selecting 85-90% of the total amount and frying at a temperature of 140-150°C for 10-15 minutes. The roasted beetroot powder is then combined by mixing with the remaining amount of dried beetroot to obtain the finished product.

The disadvantage is that during drying, especially at high temperatures, there is a loss of vitamins and nutrients contained in the fresh product, which will affect the organoleptic characteristics of the resulting product.

The technical result of the invention is to expand the range of drinks made from beets and reduce the amount of waste during their production.

The objective of the claimed invention is to obtain new substitutes for natural coffee and tea that would have good taste and organoleptic properties and would be beneficial for humans.

The technical result is achieved by the fact that in the method of producing a coffee substitute from table beet varieties, characterized by the fact that the initial raw material is washed, cleaned, crushed, thermomechanically processed, thermomechanical processing is carried out at a temperature of 60-70 ° C, under a pressure of 2 atmospheres during 14 hours in a device in which heating elements are evenly distributed over the entire surface of the body, and the bottom is double, the inner one is perforated to separate beet juice and solid residue. Then, the resulting products, each individually, are subjected to shock freezing at a temperature of minus 30-40°C, and subjected to the process of sublimation. The result is beet coffee and beet tea.

The production process begins with the preparation of raw materials. Beets are processed by washing and cleaning. Grind by cutting into small cubes or slices.

The raw materials processed in this way are placed in a device with a ceramic body and a double bottom, the inside of which is perforated. The cooking process lasts for 14 hours, at a temperature of 60-70 ° C and a pressure of 2 atmospheres. At the end of the process, two products will be obtained. “Beetroot coffee, alternative coffee” juice will collect at the bottom (pressure cooker container), and solid particles “alternative tea drink” will remain on the perforated bottom of the container. Next, both products, each separately, are subjected to the process of shock freezing in a quick-freezing chamber at a temperature of minus 30-40 ° C and sublimation in a sublimator. (They don't mix!).

The sublimation process occurs in several stages:

1. Freezing (fast freezing under atmospheric pressure);

2. Primary drying or proper freeze drying (removal of frozen free water);

3. Secondary drying or desorption drying (removing residual bound water to the desired moisture content of the products.

As a result, we get two products: powdered (beet coffee) and in the form of pieces (beet tea).

Freeze-dried products must be sealed immediately upon receipt. The packaging must isolate the product from atmospheric oxygen and light, and prevent the sorption of moisture by the dried product from the environment

This method can only be carried out with the specified design of the device, which ensures “unity of invention”.

The device for implementing this method is made in the form of a pressure cooker with a double bottom, which automatically controls pressure and temperature. There is a valve on the surface to release excess pressure, which ensures even, slow cooking. Heating is carried out from all sides, since the heating elements are distributed evenly throughout the body.

Directions for use: 1-2 teaspoons of coffee substitute powder are poured into a glass of boiling water. Add sugar, cream, and flavorings to taste. The tea product is brewed like ordinary tea leaves.

An example of a specific implementation.

The equipment used is: Pressure cooker Ocoo OC-S1170S, Shocker Electrolux, Sublimator Plant technical tank installation Lyo-50.

The beets are washed, peeled, cut into cubes and placed in a double-bottom pressure cooker device that automatically controls pressure and temperature. The resulting products are subjected to shock freezing in a quick-freezing chamber and then to the process of sublimation in a sublimator using a well-known method.

Example Production time cycle 2 p.m. temperature Pressure cooker - steam temperature 120 °C
Water temperature at the bottom 98 °C
Sublimate - temperature -40 °C pressure 1.5 atmospheres Product yield%:
Liquid phase (juice)
Solid phase
Waste Loading 2 kg
Liquid phase 0.5 kg
Solid phase 1.2 kg
0.3 kg is lost after treatment during sublivation, approximately dry residue from liquid 2%
That is, 1 kg load, the balance is 20 g. Freezing temperature -36 degrees shock freezing Color, consistency:
Powdered product
(coffee)
Solid product
(tea) Homogeneous, intensely colored, brown
Intensely colored, dark brown Taste:
Powdered product
Solid product Pleasant, coffee
Pleasant, with a slightly bitter, pungent tint, without any extraneous flavors, slightly sweet Aroma:
Coffee
Tea Coffee, subtle, pronounced
Tea, no foreign smell

The beetroot coffee substitute obtained by the proposed method is a gentler drink compared to natural coffee and can be useful for people suffering from heart disease, diabetes, and children.

The resulting coffee and tea substitutes from table beet varieties can be used as the basis for functional drinks for people in contact with heavy and radioactive metals, since beets are rich in pectin substances that can remove these toxic substances.

Thus, the proposed method for producing a substitute for natural coffee and tea leaves makes it possible to produce these substitutes using waste-free technology, with a taste and aroma close to natural coffee and tea, as well as dietary and diabetic properties.

The implementation of the method solves the problems set by the authors.

Claims (1)

A method for the simultaneous production of coffee and tea substitutes from table beet varieties, characterized by the fact that the raw material is washed, cleaned, crushed, and thermomechanically treated, characterized in that thermomechanical treatment is carried out at a steam temperature of 120 °C and a water temperature at the bottom of 98 °C , under a pressure of 1.5 atm for 14 hours in a container with a double bottom, the inside of which is perforated, to separate beet juice and solid residue, each of which is subjected to a shock freezing process with further sublimation to obtain a coffee substitute and a tea substitute, and heating elements are distributed evenly over the entire surface of the container.