DD292364A5 - METHOD FOR RECYCLING THE DISTILLATION REVIEW OF THE WINE FIRING - Google Patents

Abstract

The content of the process according to the invention is an effective utilization of the distillate residue of the wine distillery which has hitherto been obtained as a by-product. Verfahrengemaesz wine vinasse is used in the production of baked goods instead of drinking water, in particular with bread, the sensory characteristics as well as the baking, taste, Naehrwert- and freshness properties are favorably influenced. {Distillationsrueckstand Weinbrennerei; Reducing wastewater pollution; Drinking water replacement; Bakery products; Special bread; bread}

Description

Characteristic of the known technical solutions

Wine vinasse, which is obtained as a distillation residue of white or red fortified wine in large quantities, contains a number of food-grade ingredients such as organic acids, protein and glycerol, valuable minerals such as magnesium, calcium and iron, phenolic compounds, flavors and aromas. Due to the residual content of nutrients, the introduction of stillage into wastewater without prior treatment is a significant environmental burden. For the treatment of the waste product therefore numerous methods have become known, but due to the unfavorable ratio of water: dry matter generally the disadvantage of high equipment or cost entail. In addition to the conventional physical or biological processes of wastewater treatment can wine vinasse z. B. be used for methane extraction under anaerobic conditions. Other methods provide for the use of ingredients of wine vinasse for human nutrition. Thus, by the addition of calcium ions tartaric acid precipitate, which can be used after appropriate treatment, for example in the beverage industry. Apart from the unfavorable economics of such processes due to the low concentration, a nutrient-containing residue still remains as wastewater. Another method provides for the use of vinasse for the production of wine vinegar (PS DD-123532, C 12 J 1/02). In a gentle distillation of the sparkling wine at temperatures of 40 ⁰ C to 50 ° C under reduced pressure, the vinasse should also be used for the production of soft drinks. In all the above variants of the workup, a high expenditure on equipment is required.

Object of the invention

The aim of the process according to the invention is to use the distillation residue of the wine distillery without additional equipment and energy costs for human nutrition. Thus, the operational burden of wastewater are minimized or the treatment plants relieved.

Essence of the invention

The invention is based, an effective use of the resulting in the wine distillery task

Show distillation residue. The essence of the invention is to use this residue for the production of baked goods, in particular bread, instead of the otherwise used dough liquid, wherein a full or partial replacement takes place. The ingredients contained in the wine pasture have an advantageous effect on processing properties, freshness, nutritional value and sensory characteristics. Usable are both white and red Weinschlempe, even a mixture can be processed

Details of the invention will be apparent from the following embodiments.

embodiments

1. Preparation of Vollsauer for bread making with the addition of wine vinasse:

- 265g Grundsauer

- 365g rye flour (quality 1a)

- 350g wine vinasse (red and / or white)

- 3 hours standstill at 35 ⁰ C

2. Production of mixed bread using wine vinasse: full-cream according to Example 1 or in conventional form

- 330g wheat flour (W 630)

- 270g rye flour (quality 1a)

- 350g wine vinasse (red and / or white)

- 17g salt

- 11g of yeast (suspended in 50 ml of water)

Fermentation time about 1 hour at least 20 ° C, baking time 25 min at 24O ⁰ C and 35 min at 220 ⁰ C.

3. Production of special bread with the addition of wine vinasse and fennel:

- Dough preparation according to Example 2

- Its special character receives the bread next to the used wine vinasse by the use of 0.1-0.2% (based on the amount of dough) finely ground fennel seeds

Claims (1)

Process for the utilization of the distillation residue of the wine distillery for the production of doughs for bread and other bakery products with improved baking, flavor, nutritional value and freshness retention properties using the conventional components and additives, characterized in that instead of dough liquid wholly or partly red and / or or white distillate residue from the wine distillery is used. Field of application of the Frf induno The application of the invention takes place in the bakery industry. According to the method of distillation residue (wine vinasse) is used in the production of bread and other baked goods and optionally combined with other flavorings and flavorings.