RU2008138205A

RU2008138205A - METHOD FOR PRODUCING AROMATED COFFEE DRINK "DOMODEDOVSKY"

Info

Publication number: RU2008138205A
Application number: RU2008138205/13A
Authority: RU
Inventors: Олег Иванович Квасенков (RU); Олег Иванович Квасенков
Original assignee: Олег Иванович Квасенков (RU); Олег Иванович Квасенков
Priority date: 2008-09-26
Filing date: 2008-09-26
Publication date: 2010-04-10
Also published as: RU2386305C1

Abstract

Способ производства ароматизированного кофейного напитка, предусматривающий подготовку рецептурных компонентов, экстрагирование зеленого чая жидким азотом с отделением соответствующей мисцеллы, резку топинамбура, его сушку в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°С, в течение не менее 1 ч и обжарку, резку плодов шиповника, яблок и груш, их сушку в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев сырья до температуры внутри кусочков 80-90°С, в течение не менее 1 ч и досушку до остаточной влажности около 5% конвективным методом, обжарку зерна ячменя, смешивание топинамбура, зерна ячменя, плодов шиповника, яблок и груш в соотношении по массе 5:9:2:2:2, пропитку полученной смеси отделенной мисцеллой с одновременным повышением давления, сброс давления до атмосферного с одновременным замораживанием смеси и ее криоизмельчение в среде выделившегося азота. A method of producing a flavored coffee beverage, which involves preparing the recipe components, extracting green tea with liquid nitrogen with separation of the corresponding miscella, 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 80-90 ° C, for at least 1 h and frying, cutting rose hips, apples and pears, drying them in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the raw material the temperature inside the slices is 80-90 ° С, for at least 1 h and drying to a residual moisture content of about 5% by convective method, roasting barley grain, mixing Jerusalem artichoke, barley grain, rose hips, apples and pears in a ratio by weight of 5: 9: 2: 2: 2, impregnation of the resulting mixture with separated miscella with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the mixture and its cryo-grinding in the medium of nitrogen released.

Claims

A method of producing a flavored coffee beverage, which involves preparing the recipe components, extracting green tea with liquid nitrogen with separation of the corresponding miscella, 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 80-90 ° C, for at least 1 h and frying, cutting rose hips, apples and pears, drying them in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the raw material the temperature inside the slices is 80-90 ° С, for at least 1 h and drying to a residual moisture content of about 5% by convective method, roasting barley grain, mixing Jerusalem artichoke, barley grain, rose hips, apples and pears in a ratio by weight of 5: 9: 2: 2: 2, impregnation of the resulting mixture with separated miscella with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the mixture and its cryo-grinding in the medium of nitrogen released.