SU1738832A1 - Method for kvass wort preparation - Google Patents

Abstract

Usage: in the non-alcoholic industry for the production of kvass wort - the main raw material for obtaining - bread kvass .. Essence: a method for obtaining kvass wort includes mashing grain products with water, filtering the mash, heat treatment of the filtered wort, clarification and dilution with water. In this case, the heat treatment is carried out at 130-140 ° C for 60-90 minutes, and after clarification, the wort is cooled by dilution with water to 60-80 ° C and the alternate-malt extract is added to it at the rate of 4-6 kg per 100 gave kvass. 2 tab.

Description

The invention relates to the production of soft drinks, namely to a method for producing kvass wort used to prepare bread kvass.

A known method for producing kvass wort from kvass rye bread, according to which kvass bread is baked from a mixture of rye, barley malt, rye flour and oxen at high temperature in order to accumulate aromatic and coloring substances. The resulting kvass breads are crushed, added to an infusion tank filled with hot water at a temperature of 80-90 ° C, stirred for 30 minutes, and then infused for 1.5-2.0 hours. The sediment is decanted. The leaves are additionally extracted twice with water at a temperature of 60-70 ° C with stirring for 20 minutes and infused for 1.0-1.5 hours. The clarified wort is decanted and mixed with the first and second wort with

The kvass wort obtained in this way has a specific aroma and pleasant taste. However, due to numerous technological operations, significant losses of extractives and high water consumption, the method does not find wide application in industry.

A known method for producing kvass wort from dry grain products: rye, barley malt and rye flour, according to which rye flour is boiled; boiling water is thoroughly peeled, cooled to 55 ° C, and malted and rye water is added temperature of 70-73 ° C. Then

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the raw material is infused three times with water, similar to the method of preparing wort from sour bread.

In this method, the technological cycle of wort production is reduced due to the lack of baking bread, but the resulting wort does not have sufficient aroma, color and specific taste. Moreover, the method is associated with numerous technological operations, large water consumption and significant losses of extractive substances and therefore did not find use in the production of bread kvass.

Closest to the present invention is a method with goat of kvass wort from kvass wort concentrate. Kvass wort concentrate is obtained by rubbing rye and barley malt, rye or cornmeal or freshly sprouted stewed rye malt with water using enzyme preparations followed by clarification, thickening the resulting wort in a vacuum apparatus and heat treating the product. Kvass wort for the preparation of bread kvass is prepared by dilution. The concentrate of kvass wort with water to the concentration required by the recipe. The use of concentrate. kvass wort is much simpler (the technology for producing wort for bread kvass.

However, in the summer time, it is not economically feasible to carry out the wort wort, to evaporate the wort, to heat the obtained product, and then to further dilute it with water to the desired concentration.

The purpose of the invention is to improve the quality of the wort and its nutritional value and speed up the process.

The method of obtaining kvass wort includes mashing grain products with water, filtering the mash, heat treating the filtered wort, clarifying and diluting with water.

Heat treatment is carried out for 60-90 minutes, and after clarification, the wort is cooled by dilution with water to 60-80 ° C and added to it is barley-malt extract at the rate of -6 kg per 100 kvass.

The method is carried out as follows.

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The whole amount, relying on mountains of unleaded grain products, is mixed in the first mash apparatus with 5% (by weight of flour) of unfermented rye or barley malt at water ratio 1 and water temperature 0 °.

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5 ° C. Enzyme preparations of citorozemin Px and amilorizin Px in coding 0.5% by weight of unmalted flour with the standard activities of these preparations are added. Other useful enzymes with cytotic, mililic and proteolytic activities are used.

Malt and enzyme preparations are added to water prior to the beginning of the grain of unmalted flour.

The plug is kept at kQ-kS ° C for 30 minutes. After that, it is heated at a rate of 1 ° C / min to 62-65 ° C and at this temperature it is also maintained for 30 minutes. Then the mash is heated to boiling and the pump takes 20-30 minutes.

In the second, the mash is drawn cold, and the remaining amount of unfermented rye or barley malt is added to the same

- enzyme preparations Tsitorozemin Ph and amilorizin Ph at the rate of 0.5% by weight of the entire raw material rubbed at their standard activity (or other enzyme preparations) and the entire amount relying on the mash of fermented rye malt. The hydronic module of this part of the mash is 1: 6.

To the mixture obtained, while the mixer was in operation, it was pumped from the first mash apparatus 0, to a part of the non-malted mash. The temperature of the combined mash in the second apparatus should be 5 ° C, the hydraulic module is 1: 5.

The general congestion is maintained at the following temperature pauses: 60 minutes (hydrolysis of non-starch polysaccharides and proteins), 62 - 63 ° C - 60 minutes (accumulation of reducing sugars), 71-72 ° C - 20-40 minutes to

50 complete saccharification by iodine test. The saccharified mash is heated to 76-78 C1 and is transferred to the separator in the filtration apparatus (tank).

The filtered wort is subjected to heat treatment at 130-OVS for 90-60 minutes, respectively, in a pressure reactor.

After heat treatment, the wort is transferred to a hydrocyclone apparatus for clarification, used in brewing, where coagulated protein substances are separated. The clarified wort is cooled by diluting with water to 60-80 ° C and added to it is the black olive-soda extract (hereinafter YSE) at the rate of -6 kg per 100 kvass. After that, the wort is diluted with water to the concentration required by the recipe.

 The data on the need for heat treatment of the wort are given in Table. t.

According to the data given in table. 1 heat treatment of the wort at 125 ° С {example 1) even when it is significant for 2 hours (due to the better assimilation of the yeast), while persistence organoleptic indicators are dropped

5 of the product meets the requirements imposed on the grain square. When NES is applied in an amount of 100 dal of kvass (Example 9) after the wort is placed with water up to 70 ° C, it lasts

10 the digestion rate is reduced by

2.5 hours. The sample has durability and ganoliticheskie indicators peculiar to bread kvass,

Good durability and high-quality indicators are characteristic of the mash prepared according to the example, and the digestion process is shortened by 3 hours.

When incorporated into the wort after it

excerpt (100 min) does not give rise to 20 ° C of NSE in the amount of

increase the color, acidity and flavor of rusty bread.

When heat-treating the wort over (145 ° C and above), even at 50 minutes (Example 5), the wort acquires bitterness and odor that is not peculiar to it. At the same time, an increase in the chromaticity and acidity of kvass wort is due to the formation of high molecular weight dyes that are not typical of this product. Therefore, it is advisable to heat treat kvass wort according to examples 2 - at a temperature of 130-YO C for 90-60 minutes, which correspond to the optimal quality indicators.

Data proving the benefits of the proposed technology are given in Table. 2

As can be seen from the table. 2, when the WSE was added after the wort was cooled with water to 55 ° C (Example 6), the microbial seeding of the wort exceeds the permissible limits (300 colonies of microorganisms per ml were set for the wort), which had a negative effect on the fermented product and its stamina.

7 kg per 100 dwarf kvass (Example 11), the duration of digestion is reduced by 3.5 hours. However, with a high resistance of the sample obtained in not

25 there is a malt flavor not characteristic of bread kvass. "

The addition of a JSE to the wort in the amount of 7 kg per 100 dal of kvass at 85 ° C brings about a decrease in the total amount of Amino

30 in the wort due to their partial insertion into the reaction of melanoidinoobraznyi, Thus, the introduction of NSE in the amount of 7 kg per 100 dws kvass (example 12) at 85 ° C is not beneficial and less effective than adding NSE in the amount of 6 kg per 100 d of kvass at 80 ° C, both in containing amino acids and in the fermentation time.

Based on the foregoing, a forestry method for producing kvass wort according to the procedure described in examples 8-10 is carried out. At this, it is most effective to conduct the processing at 130-1 0 ° C for 60-90 minutes, clarify the wort, cool down with dilution with water up to 60-8 and add to it the malt-extracts at the rate of -6 kg per 100

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When the wort is diluted with a decrease in temperature to 60 ° С and the subsequent out -, - kvass, with a JSE, the biological growth of the forest is 60

Following his pi accelerator complies

The content is within the normal range, however, the addition of NSE in the amount of 3 kg per 100 gallons of kvass does not affect the duration of the fermentation process (example p 7).

When adding NSE in an amount of b kg per 100 dws of kvass (example 8), the duration of the wort fermentation is reduced by 2 hours (due to better assimilation of yeast), while the persistence and organoleptic indicators of the fermented product meet the requirements of bread kvass . When adding NSE in the amount of 5 kg per 100 dwatt kvass (Example 9), after the wort is cooled with water to 70 ° C, the duration of fermentation is reduced by

2.5 h. The sample has stamina and organoleptic characteristics characteristic of bread kvass,

Good durability and quality indicators are also characteristic of the wort prepared according to Example 10, while the fermentation process reduces by 3 hours.

When introduced into the wort after it is cooled to 80 ° C

- kvass,

7 kg per 100 gave kvass (example 11). the duration of fermentation is reduced by 3.5 hours. However, with a high resistance of the sample obtained in it

5 there is a malt flavor not characteristic of bread kvass. "

Adding to the wort JSE in the amount of 7 kg per 100 dal of kvass at 85 ° C leads to a decrease in the total amount of amino acids

0 in the wort due to their partial entry into the reaction of melanoid formation, Thus, the introduction of NSE in the amount of 7 kg per 100 gave kvass (Example 12) at 85 ° C is impractical and less effective than the addition of JSE in the amount of 6 kg per 100 dal of kvass at 80 ° C, both in terms of the content of amino acids and the duration of fermentation.

Based on the above, it is advisable to carry out the method of obtaining kvass wort according to the method described in examples 8-10. At the same time, it is most effective to conduct the heat treatment process at 130-1 0 ° C for 60-90 minutes, clarify the wort, cool it with water to 60-80 ° C and add to it the alternating malt extract at the rate of -6 kg per 100 gave

five

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five

kvass,

Therefore, in the summer time, to improve the quality of the wort and its nutritional value, as well as to speed up the process, it is advisable to prepare bread kvass from uncooked

j kvass wort.

Claims (1)

Invention Formula The method of obtaining kvass wort, involving the mashing of grain pro .1738832 water, filtering the mash, heat treatment of the filtered wort, clarification and dilution with water, characterized in that, in order to improve the quality of the wort and its nutritional value and speed up eight process, the heat treatment is carried out at 130 ° C for 60-90 minutes, and after clarification, the wort is cooled by diluting with water to 60-80 ° C and added to it is alternate-malt extract at the rate of 4-6 kg per 100 dal kvass. Table 125UO Light-Sweet-Omet-12,712,9 brown sovuet weak sour Dark Co-Sour, 19, brown sweet rye saturated bread The sameTo the same way vyrz- 19,803,8 rye bread Saturation- Same19,88k, Q sweet, sweet and sour Ш550 - Gorky, Gorely, 32,03,3 not a peculiar, hostile kvass wort table 2