RU2406359C1 - Production method of coffee drink "novgorodsky" - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to the manufacturing technique of coffee substitutes. Formula components are prepared. Girasol is cut, dried in microwave field at preset process parametres and roasted. Barley grains, acorns and fruit stone kernels are fried. Girasol, barley grains, acorns, fruit stone kernels and cocoa husks are mixed. One performs the produced mixture cryogrinding in liquid nitrogen. ^ EFFECT: method allows to produce new coffee beverage of non-traditional raw materials according to a nonwaste technology.

Description

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

A known method of producing a coffee drink "Novelty", involving the preparation of prescription components, roasting and crushing chicory and acorns, roasting barley grains and kernels of fruit seeds, mixing chicory, grains of barley, acorns, fruit kernel kernels and cocoa shells in a ratio by weight of 3: 6: 6: 2: 3, grinding the resulting mixture and sieving it (Collection of technological instructions for the production of canned food. Volume III. - M .: Pishchepromizdat, 1963, p.148-156).

The disadvantage of this method is to obtain an insoluble drink, when brewing which produces a large amount of waste in the form of sediment.

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 Jerusalem artichoke, drying it in a microwave field to a residual moisture content of about 20% with a microwave field power that warms up Jerusalem artichoke to a temperature inside pieces of 80-90 ° C, for less than 1 hour and frying, frying barley grains, acorns and fruit kernel kernels, mixing Jerusalem artichoke, barley grains, acorns, fruit seed kernels and cocoa shells in a weight ratio of 3: 6: 6: 2: 3 and cryo-grinding the resulting mixture in liquid nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared Jerusalem artichoke is cut and 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 ensure the drying time of Jerusalem artichoke 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The microwave field power is set 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 field at temperatures 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 an increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the maximum dispersing ability of the target product with minimal specific energy consumption.

Then Jerusalem artichoke, barley grain, acorns and fruit kernel kernels are fried using traditional technology. Jerusalem artichoke, barley grain, acorns, fruit kernel kernels and cocoa shell are mixed in a ratio by weight of 3: 6: 6: 2: 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 76% . 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 of producing a coffee beverage, which involves preparing the recipe components, cutting Jerusalem artichoke, drying it in a microwave field to a residual moisture content of about 20% with a microwave field power that warms up Jerusalem artichoke to a temperature inside pieces of 80-90 ° C for at least 1 hour and frying roasting barley grains, acorns and fruit kernel kernels, mixing Jerusalem artichoke, barley grains, acorns, fruit kernel kernels and cocoa shells in a weight ratio of 3: 6: 6: 2: 3 and cryo-grinding the resulting mixture in liquid nitrogen.