RU2316966C1 - Method for manufacturing hops ferment and a hops ferment - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested method for manufacturing hops ferment deals with adding hops into boiling water to infuse it for 10 h, not less; the obtained infusion should be strained and supplemented with bran to keep for 1 d in a warm place. Moreover, the innovation refers to a hops ferment that contains about 60-120 g hops and about 150-350 g bran/l water. The obtained ferment keeps biologically active substances in physiological nature, moreover, its storage period has been prolonged.

EFFECT: higher efficiency of manufacturing.

2 cl, 4 ex, 1 tbl

Description

The group of inventions relates to the food industry and can be used in the baking industry for the preparation of hop starter cultures and the baking of yeast-free bread based on them, as well as for the preparation of kvass, soft drinks and alcoholic beverages.

A known method for the preparation of hop starter culture, including the preparation of hop broth by mixing hop cones with water in a ratio of 1: (150-200), boiling the mixture for 55-70 minutes with the addition of water that evaporates during boiling, standing and adding flour (see RF patent No. 2223652, class IPC7 A21D 8/02).

The disadvantage of this method is the prolonged boiling of a hop decoction, which results in the destruction of biologically active substances (enzymes, vitamins, bitter substances) secreted by hops.

In addition, the presence of flour in the sourdough can give the baked bread based on it a sour taste.

There is also known a method of preparing hop starter culture, including adding hops to boiling water, boiling the broth in a water bath for 15-20 minutes, infusing for at least ten hours, filtering and squeezing the resulting broth, adding flour to the hops extract until the cream is thick and standing in heat. location within 1.5-2 days (see RF patent No. 2164748, class IPC A21D 8/02).

In the above method, one of the drawbacks of the previous one is partially improved, namely, the boiling time of the hop decoction is reduced and the boiling mode is softened.

However, this mode of preparation of hop starter culture does not ensure the preservation of biologically active substances present in the hop.

The method given by the latter is the closest solution to the technical nature.

Known hop starter culture, including flour, water, carbon-protein fraction of amaranth, ground hop cones and enzyme preparation fungamil (see patent of Russian Federation No. 2258372, class IPC 7 A21D 8/02).

A disadvantage of the known sourdough is the presence of fungamil in it, which suppresses the vital activity of lactic acid bacteria that have antimicrobial properties and are necessary for the fermentation process.

In addition, fungamil has a yeast base, which turns the known sourdough into yeast.

A disadvantage of the known sourdough is also the limited shelf life due to the presence of flour in it, causing an undamped fermentation process, which leads to souring of the sourdough.

The presence of flour in sourdough can also give a sour taste to the bread baked on its basis.

And, finally, the use of chemicals in the known starter culture - the carbon-protein fraction of amaranth and fungamil - gives it a certain toxicity.

Known hop starter culture containing flour, water and dry cones of hops (see RF patent No. 2164748, class IPC 7 A21D 8/02).

In the given sourdough, the disadvantages of the previous one are partially improved.

This starter contains no chemicals that can cause side effects in the human body (for example, allergic reactions).

In addition, lactic acid bacteria are present in it. However, their number is not enough to conduct a complete fermentation process.

All other disadvantages of the previous sourdough are inherent in her.

The leaven given by the latter is the closest solution in technical essence.

The task to which the claimed group of inventions is directed is to create a starter culture with valuable quantitative and qualitative microbiological composition and to increase its shelf life.

The technical result that can be obtained by implementing the group of inventions is to improve the quality of the starter culture by preserving the biologically active substances in it in physiological form, the possibility of using it for a long time and preparing bread, kvass, beer-soft drinks and alcoholic drinks based on it high vitamin indicators.

The specified single technical result in the implementation of the group of inventions on the object, the method of preparing hop starter culture is achieved by the fact that it is characterized by adding hops to boiling water, infusing for at least ten hours and filtering the resulting infusion, adding bran to it and standing for a day in a warm place.

Vitaminiferous or essential oil-containing plants can be added to the resulting infusion.

In the proposed method for the preparation of hop starter culture, hop is poured with boiling water and insisted for at least ten hours.

The exclusion of boiling allows you to save in the resulting infusion biologically active substances secreted by hops in a physiological form.

In the proposed method for the preparation of hop starter culture, the function of the yeast is performed by lactic acid bacteria (LAB), which are present in large quantities in bran. Bran is a source of both ICD and a source of nutrition for them, due to the fact that bran contains fiber (lactulose), which is a nutrient medium for ICD.

In addition, bran is placed to fortify the starter culture, to enrich it with micro and macro elements in its natural form.

Biologically active substances of hops are directly involved in the fermentation process, and also provide the growth of lactic acid bacteria in the starter culture.

In addition, the biologically active substances present in hops destroy all pathogenic microbes that can enter the starter culture through the air.

When hops are extracted in water, it releases bitter and aromatic substances (lupulins), which contribute to the growth of only the MCB in the starter culture. Bitter and aromatic substances are natural stabilizers of the starter culture, providing it with long-term storage.

When the sourdough is matured during the day, the vitamins, micro and macro elements and lactulose from the bran are fully extracted into the infusion. Due to this, there is a constant growth and reproduction of the ICD.

All the signs in the aggregate contribute to the production of yeast with the preservation of biologically active substances in it in a physiological form and the possibility of using it for a long time.

Adding fortified plants to the infusion (mint, currant leaves, nettle, sea buckthorn, etc.) allows you to create a yeast with a certain preventive effect.

Sugar can be added to the resulting broth.

Adding sugar to the infusion allows you to speed up the fermentation process and give the yeast a pleasant taste.

The specified single technical result in the implementation of the group of inventions on the object hop fermentation is achieved by the fact that it is obtained by one of the above methods, while it contains 1 liter of water, g:

hop 60-120 bran 150-350.

Sourdough may additionally contain 20-40 g of vitamin-bearing plants or those containing essential oils.

The quantitative ratio of hops and bran provides the optimal rate of biochemical fermentation reactions in the starter culture, the activation of the growth and reproduction of the MCB, affecting the duration of its storage.

It is with this ratio of components that the maximum supply of fermentation of the ICD and its vitaminization (saturation with vitamins) occurs.

Lactic acid bacteria present in bran also have antimicrobial properties that destroy pathogens in the human body through two mechanisms - through the synthesis of immunoglobulin (interferon) and lactic acid. They also destroy Candida yeast cells that cause fungi on the legs, stomatitis, fungal gynecological diseases, and damage to other organs.

Lactic acid bacteria produce essential amino acids in the large intestine of a person - building materials for the human body.

Bran is a source of vitamins (vitamins B1, B2, B12, PP), minerals (salts of sodium, potassium, magnesium, phosphorus, iron, calcium), as well as trace elements (gold, cobalt, copper, silicon, selenium, etc. ) themselves are accelerators of the fermentation process.

A large number of vitamins and minerals present in bran, allows you to get the starter culture, rich in vitamins and minerals.

Adding vitamin-bearing or essential plants to the starter (mint, oregano, currant leaves, nettle, sea buckthorn, etc.) allows you to get a starter with certain preventive properties.

The proposed yeast is obtained in the following way.

60-120 g of hops pour 1 liter of boiling water and insist for at least 10 hours.

The resulting infusion is filtered, add 150-350 g of bran and stand for a day in a warm place.

In the resulting infusion can be added 20-40 g of vitamin-bearing or containing essential oils of plants.

Example 1

Ferment containing 60 g of hop and 350 g of bran per 1 liter of water is obtained in the following way.

60 g of hops are poured into 1 liter of boiling water and insisted for 10-12 hours.

The resulting infusion is filtered, add 350 g of bran and stand for a day in a warm place.

Example 2

Ferment containing 90 g of hop and 250 g of bran per 1 liter of water is obtained in the following way.

80 g of hops are poured into 1 liter of boiling water and insisted for 10-12 hours.

The resulting infusion is filtered, add 250 g of bran and stand for a day in a warm place.

Example 3

Ferment containing 120 g of hop and 200 g of bran per 1 liter of water is obtained in the following way.

120 g of hop is poured into 1 liter of boiling water and insisted for 12-15 hours.

The resulting infusion is filtered, add 200 g of bran and stand for a day in a warm place.

Example 4

Sourdough containing 80 g of hop, 250 g of bran and 25 g of currant leaves per 1 liter of water is obtained in the following way.

90 g of hops are poured into 1 liter of boiling water and insisted for 11-13 hours.

The resulting infusion is filtered, add 250 g of bran and 25 g of currant leaves, and then stand for a day in a warm place.

The obtained starter cultures were examined for the content of vitamins, microelements (lactic acid bacteria) in them and the storage duration while maintaining their lifting force. The results are shown in the table.

Table Indicators Sourdough 1 Sourdough 2 Sourdough 3 Sourdough 4 Prototype one 2 3 four 5 6 Vitamins mg B ₁ 9.0 7.4 6.8 7.1 0.50 In ₂ 10.0 8.3 7.2 7.8 0.3 FROM 6.0 4.8 4.2 4.0 - PP 11.0 9.0 8.4 8.0 0.2 Protein, g 125.0 135.0 150.0 140.0 80.0 Microorganisms ICD,% 830.0 750.0 700,0 720.0 - Lactobacilli plantations,% 600,0 650,0 580.0 550.0 105.0 Mineral substances mg Sa 400 380 350 320 60 R 1700 1680 1620 1580 90 Mg 770 750 700 680 fifty Fe 80 75 72 69 2 Shelf life, months 6-8 8-10 10-12 9-11 0.5

As can be seen from the above examples, the proposed starter cultures have a high content of vitamins, trace elements and lactic acid bacteria and have an increased shelf life.

The proposed group of inventions allows to obtain a starter based on natural products, with valuable qualitative and quantitative microbiological composition and having a long shelf life.

The proposed sourdough can be used including the preparation of yeast-free bread based on it.

Claims (4)

1. A method of preparing hop starter culture, characterized in that it involves adding hops to boiling water, infusing for at least ten hours and filtering the resulting infusion, adding bran to it and standing for a day in a warm place. 2. The method according to claim 1, characterized in that the infusion is additionally added vitamin-bearing or containing essential oils of the plant. 3. Hop starter culture, characterized in that it is obtained by the method according to any one of claims 1 or 2, while it contains 1 liter of water, g: hop 60-120 bran 150-350 4. Hop starter culture according to claim 3, characterized in that it additionally contains 20-40 g of vitamin-bearing or essential plant-containing oils.