Method of preparation of jelly filling with smoke smell

 

(57) Abstract:

The invention can be used for cooking generowania food products, in particular food products of meat, fish and seafood. A method of obtaining a gel fill provides the homogenization of vegetable oil, broth, flavoring and gel, which is used as a solution of chitosan and smoke the drug, which is pre-cleaned by adding dry chitosan in quantities of 0.5-1.0% and heating at a temperature of 30-40oWith the subsequent removal of sediment. To obtain a stable jelly fill homogenization of the mixture components is carried out at a temperature of not lower than 60oAnd in the following ratio, wt. % of: vegetable oil until 45,0, broth 25,0 - 32,5, a solution of chitosan 3,0 - 8,0, smoke the drug 0,5 - 3,0, flavorings else. The invention allows to significantly expand the range of fillings for preparation of various food products that have a positive impact on the human body due to treatment-and-prophylactic properties of chitosan, part of the jelly filling. 1 C. p. F.-ly, 1 table.

The invention relates to food industry, and, the particular food products of meat, fish and seafood.

To obtain generowania food products widely apply geleobrazuyuschie substances, in particular gelatine, agar-agar, pectins and other (Buldakov A. S. Dietary supplements. The Handbook. - St. Petersburg, "Ut", 1996. - S. 33-42).

Generowanie foods obtained by using gelatin, frozen at low temperatures, have a shorter shelf life and lose their properties at room temperature ("melt").

A method of obtaining generowania food product using gelling fill based on polyfunctional collagen preparation. For making jelly fill polyfunctional collagen preparation pre-soaked in water for swelling with subsequent uniform dispersion by heating, mixing with prescription components and gelation upon cooling (U.S. Pat. RF 2077225, class. And 23 L 1/06, publ. 20.04.97).

The disadvantage of this method is the complexity and duration of the process of obtaining the gel - polyfunctional collagen preparation, which consists of 6 stages: mechanical cleaning of raw materials from related campanotto raw materials, homogenization and drying.

Closest to the claimed method according to the similar number of essential features and the achieved result is a method for preparing mayonnaise-jelly fill, consisting in the following that in boiling water, put sugar, salt, spices and cook at low boil for 10 minutes Gelatin with cold water temperature not exceeding 25oFor swelling in the mass ratio of 1: 6 and incubated for 30-60 minutes Swollen gelatin is introduced into the boiling spicy solution and boiled for 1-2 minutes the Solution is filtered, cooled to a temperature of 25-30oAnd gradually, with constant stirring, pour into it the mayonnaise until a homogeneous consistency, in the end contribute acetic acid (Collection of technological instructions for the production of canned fish and preserves. - L. : Linoprint, 1989. - Ch. III, IV, V. - S. 198-199).

The disadvantages of this method include the complexity of the process due to the need for prior preparation of mayonnaise and duration of the process, due to the need of swelling of the gelatin.

Object of the invention is the expansion of the assortment of jelly fills.

Tasked with resue the La and flavoring according to the invention as a liquid environment using vegetable oil and broth, and as a gelling use a solution of chitosan and smoke the drug, which is pre-cleaned by adding dry chitosan in quantities of 0.5-1.0% and heating at a temperature of 30-40oWith the subsequent removal of sediment. The precipitate is removed by filtration.

To obtain a stable jelly fill homogenization of the mixture components are in the following ratio, wt. %:

Vegetable oil - To 45,0

Broth - 25,0 - 32,5

Smoke the drug - 0,5 - 3,0

A solution of chitosan - 3,0 - 8,0

Flavorings - Rest

and at a temperature of not lower than 60oC.

Introduction to jelly filling vegetable oil and broth, which, as a rule, are the main components of mayonnaise, eliminates the prior mayonnaise, which leads to simplification of the technological process of obtaining jelly filling.

Use as a gelling mixture of chitosan solution and the smoke of the drug provides a gelation fill.

Introduction to gomogeniziruetsya a mixture of the smoke of the drug allows you to get the jelly Salco jelly fills, but the range of finished food products. In addition, the use in the recipe jelly fill the smoke of the drug masks the astringent taste of chitosan.

Pre-treatment Smoking drug produces smoke the drug with higher organoleptic characteristics, in particular, more pleasant mild smell of smoke, the color is much lighter and more transparent, and, as a consequence, the introduction of the pure drug in jelly filling leads to improvement of its qualitative characteristics.

Clearing the smoke of the drug lead by adding to it the dry chitosan, followed by exposure at a temperature of 30-40oTo the precipitate. During this time the smoke system drug - dry chitosan undergoes a series of further changes: active swelling particles of dry chitosan, optionally distributed by the volume of smoke the drug, the gelling system, syneresis, ending the system is separated into a liquid fraction and a residue. The precipitate from the liquid fraction is separated by filtration.

Adding to smoke the drug of 0.5-1.0% of dry chitosan due to the fact that when using it less than 0.5%, slowing the process of gelation, and the specified number of dry chitosan in the final result it leads to unnecessary waste.

Exposure system smoke the drug - dry chitosan at a temperature of 30-40oWith allows you to retrieve and destroy the gel, facilitating the separation of the impurities, for a relatively short time. Temperature over 40oWith significantly speeds up the process, but the color of the smoke of the drug becomes dark and grows "smoky" smell that will have a negative impact on the finished jelly filling, and the temperature drops below the 30oWith slows down the process.

Introduction to jelly filling vegetable oil in excess of 45.0% hampers the components are mixed and after some time leads to delamination of the components of the finished jelly filling.

Jelly filled, containing broth less than 25.0% and has a pungent smell of smoke, and the introduction of jelly pouring broth over 32.5% leads to significant dilution.

Add in the jelly filling cleared the smoke of the drug in quantities of less than 0.5% does not provide gelation of the fill, and the introduction of it in excess of 3.0%, leads to a deterioration of the organoleptic properties of the finished jelly filling.

Introduction of a solution of chitosan in the composition jelly fill blahop is astora chitosan in an amount of less than 3.0 percent does not provide gelation casting, and more than 8,0% gives jelly filling astringent taste, which is undesirable affects its organoleptic properties.

To obtain a stable jelly fill homogenization of the mixture components is carried out at a temperature of not lower than 60oC. This is due to the fact that chitosan at temperatures below 60oWith a network of the emulsion is less stable in storage and not thick.

For making jelly fills in the quality of the broth, in particular, can be used with fish, beef, pork, chicken, mushroom.

To make the jelly filling along with the aroma of certain taste and other organoleptic properties apply different flavors, including salt, sugar, sodium glutamate, dill, curry, carrots, beets.

The applicant has not found information about how to use as a gelling mixture of chitosan solution and the smoke of the drug, and the use of chitosan solution even in the presence of the second gleeobrazovaniya - agar and vegetable oils does not allow you to make jelly filled (USSR Author's certificate 1741741, class. And 23 L 1/24, publ. 1992 ).

The method is as follows.

Preliminary prepar add 0.5 g of dry chitosan, mix, put in a thermostat and maintained at a temperature of 40oWith with active swelling particles of dry chitosan, the gelling system, syneresis, ending the system is separated into a liquid fraction used to prepare the jelly filling, and the precipitate, which is removed by filtration. Obtained after filtration of the smoke the drug has a less intense color and mild smoke smell.

b) Take a 99.0 g smoke the drug, add 1.0 g of dry chitosan, mix, put in a thermostat and maintained at a temperature of 30oWith with active swelling particles of dry chitosan, the gelling system, syneresis, ending the system is separated into a liquid fraction used to prepare the jelly filling, and the precipitate, which is removed by filtration. Obtained after filtration of the smoke the drug has a less intense color and mild smoke smell.

Smoke drugs received by PP. 1A and 1B, appearance and sensory characteristics identical and retain their properties for a long time.

2. Preparation of chitosan solution.

Prepare a 2.0% solution of chitosan in 1.0% acetic Ki is a bouillon cube (beef, chicken, mushroom), fill it with water and heated to complete dissolution; fish broth is prepared by cooking fish or fish by-products, followed by filtration.

4. Carrots and beets are blanched in hot water until cooked, cleaned and milled.

Prepared components used for making jelly filling.

Example 1.

Mix of 40.0 grams of vegetable oil, 31,5 g chicken broth, 4.7 g of chitosan solution, 2.5 g of the smoke of the drug received by 1A, add 0.3 g of sodium chloride, 15.0 g of sugar, 5.0 g of glutaminate sodium, 1.0 g dill. The mixture is heated to a temperature of 60oC and homogenize for 3 minutes

The result is a jelly filled with the sweet smell of smoke, yellowish in color with a rich inclusions dill.

Examples 2-8 carried out analogously to example 1, by changing the ratio of initial components and using different flavorings. Ratio of initial components and organoleptic properties of the obtained jelly fills are shown in the table, in examples 2-3 use smoke the drug, obtained under item 1A, as in examples 4-8 use smoke the drug, obtained under item 1B.

As is pcinja and good organoleptic properties. Despite the presence of significant amounts of vegetable oil (to 45,0%), jelly filling is stable in storage and are not stratified.

The inventive method allows to significantly expand the range of fillings for preparation of various food products that have a positive impact on the human body, at the expense of preventive and curative properties of chitosan, part of the jelly filling.

1. The method of obtaining jelly fill by homogenizing liquid, gel and flavor additives, characterized in that as the liquid medium used vegetable oil and broth, and as a gelling use a solution of chitosan and smoke the drug, which is pre-cleaned by adding dry chitosan in quantities of 0.5-1.0% and heating at a temperature of 30-40oWith the subsequent removal of sediment.

2. The method according to p. 1, characterized in that the homogenization of the ingredients are in the following ratio, wt. %:

Vegetable oil - To 45,0

Broth - 25,0-32,5

A solution of chitosan - 3,0-8,0

Smoke the drug - 0,5-3,0

Flavorings - Rest

and at a temperature of not lower than 60oC.

 

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