RU2377829C1 - Production method of aromatised coffee drink "stoupinsky" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to process of production of coffee substitutes and refers to method consisting in preparing recipe components, in cutting and drying of yacon in SHF field at specified parametres of process, in roasting of yacon, in cutting and drying of hips in SHF field, in finish drying them, in roasting barley grain, acorns, nut kernels, kernels of fruit stones and soya beans, in mixing of above listed components and in cryo-milling of produced mixture in liquid nitrogen.

EFFECT: facilitating production of new coffee drink out of non-traditional raw material by non-waste process.

Description

The invention relates to a technology for the production of coffee substitutes.

A known method of producing a coffee drink "Health", which includes the acceptance, separation, roasting, crushing, grinding and sifting of chicory, barley grain, acorns, kernels of nuts, kernels of fruit seeds and soybeans and mixing chicory, dried ground rosehips, grains of barley, acorns, kernels of nuts, kernels of fruit seeds and soy in a ratio by weight of 2: 1: 6: 6: 1: 1: 3 (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, pp. 107-118 )

The disadvantage of this method is to obtain an insoluble drink, the preparation of which is accompanied by the formation of a large amount of waste.

The technical result of the invention is to obtain a new coffee drink from unconventional raw materials using non-waste technology.

This result is achieved by the fact that the method of producing a coffee beverage involves preparing the recipe components, cutting the icon, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of the icon to a temperature inside the pieces of 80-90 ° C, for less than 1 hour and frying, cutting rose hips, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the rose hips are heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour and dry to residual humidity of about 5% by convective method, roasting barley kernels, acorns, walnut kernels, fruit kernel kernels and soybeans, mixing an anchor, rose hips, barley kernels, walnut kernels, fruit kernel kernels and soybeans in a weight ratio of 2: 1: 6: 6: 1: 1: 3 and cryo-grinding of the resulting mixture in liquid nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared yakon and rose hips are cut and separately dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev YK Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of the dissertation of the Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) calculate the power microwave fields, allowing to provide a drying time of each type of raw material for 1 hour and warming to a temperature inside the pieces of yacon and rosehips of 80 and 90 ° C. The microwave field power for each type of raw material is set to be greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated powers.

Drying in the microwave field at temperatures above 90 ° C leads to premature caramelization of sugars. Drying in the microwave at a temperature below 80 ° C and a reduction in drying time of less than 1 hour lead to a deterioration in the recoverability of the target product. Since the increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time for each type of raw material is determined by the Harrington desirability function for the maximum dispersing ability of the target product with minimal specific energy consumption.

Then the yakon, barley grain, acorns, walnut kernels, fruit kernel kernels and soybeans are fried according to traditional technology, and the rose hips are dried by convective method to a residual moisture content of about 5%. Yakon, rose hips, barley grain, acorns, nuts kernels, fruit kernel kernels and soybeans are jointly loaded into a cryomill drum in a weight ratio of 2: 1: 6: 6: 1: 1: 3 and subjected to cryo-grinding in liquid nitrogen to obtain the target product .

The product obtained by the described technology is instant powder with dispersing ability, determined by the modified method of VNIMI (Derney J. Production of instant products. - M.: Light and food industry, 1983, pp. 11-12), about 77% . When brewed, a cloudy brown drink forms with a taste and aroma similar to natural coffee.

Thus, the proposed method allows to obtain a new coffee drink from non-traditional raw materials using non-waste technology.

Claims (1)

A method for the production of a coffee beverage, which involves preparing the recipe components, cutting the icon, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that allows the icon to be heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour and frying cutting rose hips, drying them in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that the rose hips are heated to a temperature inside pieces of 80-90 ° C for at least 1 hour and drying to a residual humidity of about 5% convective method m, roasting barley grains, acorns, kernels of nuts, kernels of fruit seeds and soybeans, mixing an yacon, rose hips, grains of barley, acorns, kernels of nuts, kernels of fruit seeds and soybeans in a ratio by weight of 2: 1: 6: 6: 1: 1: 3 and cryo-grinding of the resulting mixture in liquid nitrogen.