RU2226348C2 - Method for producing of coffee substitute - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of coffee substitute from beet. SUBSTANCE: method involves receiving and cleaning raw material; grinding and curing beet for one day under natural conditions in effectively ventilated room while continuously stirring resultant cured product; frying cured product at temperature of 180-200 C for 30-60 min; grinding (crushing) resultant fried product in fine mill; introducing flavor additives into resultant product. Product obtained comprises useful substances retained to maximal extent. EFFECT: improved organoleptical properties of product, which may be used as coffee substitute. 7 cl

Description

The invention relates to food industry technology and can be used for the production of coffee substitutes in industrial and domestic conditions.

A known method of producing a coffee substitute, including grinding and mixing the recipe components and roasting, moreover, roasting is performed at a pressure of 2.5-12 MPa, in addition, the mixture is extracted after roasting, the extract is separated and dried (RF patent No. 2050787, IPC A 23 K 5/44 - analogue).

The described method involves the use of high fission and the corresponding equipment for its creation, which is associated with additional economic costs.

The closest is a method for the production of a coffee substitute from beetroot, which involves the acceptance and purification of raw materials, roasting and crushing, moreover, the raw materials are cleaned by washing, followed by separation of the periapus base with the remains of stalks, before roasting, the beets are crushed into straws and dried on a solar dryer, roasting at a temperature of 230-250 ° C for 20-40 minutes, crushing is carried out in a fine grinding mill, while the separated periendicular bases with the remains of petioles are connected to the main product after preliminary grinding, drying, roasting and grinding, table beets or sugar beets, or a mixture of them in a ratio of 1-10: 10-1 (RF application No. 95120375, IPC A 23 K 5/44, application publication date, are used as raw materials 1997.12.27 - prototype).

When drying, especially at high temperatures, there is a loss of vitamins and nutrients contained in the fresh product, which will affect the organoleptic characteristics of the resulting product. The disadvantages of the prototype can also include the use of periendicular bases with the remains of the petioles, which is not completely hygienic and does not fully meet sanitary standards, because it is rather difficult to rinse the perioremal area thoroughly even with a manual wash. The use of two varieties (sugar and table) beets in certain proportions leads to unnecessary weighing procedures and slows down the process of preparing a coffee substitute. Drying the intermediate product on a simple solar dryer is not always possible, because this process will depend on weather conditions, i.e. from sunny days, which is not always acceptable for production. If the solar dryer is a device in which solar energy is converted into other types of energy, for example, into heat, then the use of such a device leads to an increase in the cost of production.

The problem to which the invention is directed is to ensure sanitary and hygienic requirements while maintaining the maximum amount of nutrients and improving organoleptic characteristics.

The technical result of the invention is to preserve valuable aromatic, taste and nutrients of the feedstock.

This object is achieved by the fact that in the method for the production of a coffee substitute from sugar beet, which involves the reception and purification of raw materials by washing, followed by separation of the peri-basal base with the remains of stalks, grinding the beets, roasting and crushing in a fine grinding mill, the beets are dried before roasting, and frying produce at a temperature of 180-200 ° C for 30-60 minutes.

The task is also achieved by the fact that in the process of cleaning raw materials remove the skin of the root crop; beets are crushed with cubes with a face size of the order of 1 cm; drying is carried out during the day in natural conditions without access to direct sunlight; drying is carried out in a well-ventilated area; when dried, the crushed product is periodically mixed; flavoring agents are dried cream, sugar, flavorings.

The proposed method is as follows.

Taste and nutritional qualities of the initial product are obtained if the beet roots are ripe, not damaged, not contaminated with microorganisms, freshly picked and thoroughly washed - the higher the aromatic content in the raw materials, the better the finished product.

After thorough cleaning of the raw materials, sugar beets, including the removal of the periendicular base with the remains of petioles and the skin of the root crop, grinding the beets into cubes with a face size of the order of 1 cm, it is dried for 24 hours in natural conditions without direct sunlight. During the drying process, the beets are periodically mixed to improve the drying process. The resulting dried product is fried at a temperature of 180-200 ° C for 30-60 minutes until brown. The resulting product is ground in a fine mill to obtain a coffee substitute in powder form.

When the beet is dried, it is not exposed to high temperatures and prolonged temperature effects, which allows you to save valuable aromatic, flavoring and nutrients of the processed raw materials. During the drying process, more moisture remains inside the product, which contributes to a greater preservation of nutrients.

Beetroot is one of the most common vegetable crops grown everywhere. Due to this circumstance, the production of a coffee substitute from beets can be organized in various fields.

Method of use: 1-2 teaspoons of coffee substitute powder is poured into a glass of boiling water. To taste add sugar, cream, flavors, for example, a solution of Eleutherococcus, Rhodiola, etc. You can prepare a coffee substitute in another way: one tablespoon of fried cubes crushed to granules is poured with a glass of boiling water and brought to a boil, infused for 5 minutes, you can grind, add to taste cream, sugar, flavorings.

When packaging, you can add flavoring agents, for example, dry cream, sugar, flavorings, which are introduced in the ratio: sugar - 55%, cream - 32-32.5%, coffee substitute - 12.5-12%, flavoring - rest.

The coffee substitute obtained by the proposed method retains a maximum of useful substances contained in beets, while improving the organoleptic characteristics (color, taste and aroma) of the final product, including through the introduction of various additives: flavorings, cream, sugar. The proposed coffee substitute is a more gentle drink compared to natural coffee and can be useful for people suffering from heart disease, diabetes, as well as children.

Compared with the prototype, the advantages of the proposed method for the production of a coffee substitute from beetroot are that:

- the use of one beet variety excludes the additional weighing of another variety in certain proportions, which speeds up the process of preparing the product;

- thorough cleaning of the raw materials for the preparation of a coffee substitute ensures compliance with sanitary standards and improves the taste of the drink;

- the use of drying, and not drying leads to the preservation of more vitamins in the final product, which will positively affect the health of consumers:

- obtaining the initial product in the form of powder and granules diversifies the range of the final product:

- the implementation of the drying process at a lower temperature than in the prototype, leads to greater efficiency of the technological process for the production of coffee substitutes.

Claims (7)

1. A method for the production of a coffee substitute from sugar beet, which involves the acceptance and purification of raw materials by washing, followed by separation of the periarticular base with the remains of stalks, grinding beets, roasting and crushing in a fine grinding mill, characterized in that the beets are dried before roasting, and the frying is done at a temperature of 180-200 ° C for 30-60 minutes 2. The method of production of a coffee substitute from beets according to claim 1, characterized in that in the process of cleaning the raw materials, the root skin is removed. 3. The method of production of a coffee substitute from beets according to claim 1, characterized in that the beets are crushed with cubes with a face size of the order of 1 cm. 4. The method of production of a coffee substitute from beets according to claim 1, characterized in that the drying is carried out during the day under natural conditions without access to direct sunlight. 5. A method for the production of a coffee substitute from beets according to any one of claims 1 and 4, characterized in that the drying is carried out in a well-ventilated area. 6. A method for the production of a coffee substitute from beet according to any one of claims 1, 4 and 5, characterized in that when the crushed product is dried, it is periodically mixed. 7. The method of production of a coffee substitute from beet according to claim 1, characterized in that the flavoring agents are dried cream, sugar, flavorings.