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 minutesThe 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.
FIELD: food-processing industry, in particular, manufacture of culinary food products from meat, marine products, milk desserts or confectioneries.
SUBSTANCE: method involves mixing solution of cellulose food additive, alcoholic solution of medicinal plants and cereal decoction, with components being used in the following ratio, wt%: solution of cellulose food additive 30.0-70.0; alcoholic solution of medicinal plants 0.01-0.5; cereal decoction the balance. Alcoholic solution of medicinal plants is solution of ginseng, eleutherococcus, or magnolia-vine. Cereal decoction is oat, barley or wheat concoction produced by boiling of cereal and water used in the ratio of 1:3-10. Jelly media based products are recommended for people with lipid metabolism disorder.
EFFECT: wider range of jelly media used as base for novel food products providing high organism tone of life.
4 cl, 3 ex
FIELD: fish industry.
SUBSTANCE: method involves providing deacetylation of raw material with the use of preliminarily cooled alkaline solution; washing and drying. Deacetylation process is performed in three stages, first stage being performed for 7 days and subsequent two stages being performed for 2 hours each, combined with thermal processing at temperature of 55-590C. Washing process is provided after each deacetylation stage.
EFFECT: provision for producing of chitosan from chitin of cancerous with increased extent of deacetylation, while native properties of natural polymer being kept, without breaking of glycoside binding chain.
FIELD: chemistry, medicine.
SUBSTANCE: concentrated solutions of chitosan in organic acids (e.g., acetic, ascorbic, succinic acids) are subjected to sequential enzyme destruction by using chitoinase and lipaine. Hydrolysis is carried out at 45°C for long time. Hydrolyzate is subjected to spray drying.
EFFECT: preparation useful in treatment of various deceases.
2 cl, 5 ex
SUBSTANCE: method involves purification of protein raw, addition of water and ice, milling a mixture followed by hydrolysis. After hydrolysis collagen-containing solution is homogenized and collagen is separated. Hydrolysis is carried out for two stages. The first stage is carried out by treatment of the reaction mixture with lipase from fungus Rhizopus oryzae, and at the second stage a proteolytic enzyme as neutral protease is used. Invention provides preparing collagen approaching to natural collagen by physicochemical and structural-mechanical properties. Invention can be used in food processing industry, cosmetic, medicinal and other branched of industry.
EFFECT: improved preparing method.
4 cl, 3 ex
FIELD: fish industry.
SUBSTANCE: the present innovation deals with the way of obtaining carotenoids referred to biologically active substances out of shell-containing wastes of crayfish (Astacidae). The method deals with reducing the raw material followed by extraction with ethanol at 55° C during 1 h to separate the extract against dense residue due to filtration followed by repeated extracting the dense residue once or twice. Dense residue should be dried and applied to obtain chitin. The extracts obtained should be combined, ethanol should be boiled down under vacuum conditions at 70° C, not higher; the obtained water-lipid extract should be mixed with hexane. One should separate carotenoids in hexane, and boil down hexane under vacuum conditions at 60° C, not higher. The output of carotenoids corresponds to 0.65-0.75% against dry matter. The innovation enables to improve several physiological processes in human body and could be applied as a natural dyestuff in fat-containing food products and medicinal preparations obtained out of fish oil for increasing their biological value.
EFFECT: higher efficiency.
FIELD: food industry.
SUBSTANCE: method implies fish wastes rinsing, boiling with the addition of milk whey in the relation of 1.0:(0.5-2.5) during 40-90 minutes under the temperature of boiling and separating liquid phase. After first boiling solid part is subject to two additional boilings with the separation of fat from liquid phase after each boiling. Liquid phases produced after three sequential boilings are mixed, filtered to separate fine particles and deodorised using sesame seeds in the amount of at least 3% of the liquid phase weight during not more than 2 hours and concentrated. In case structure-forming agent is to be produced in dry form - drying follows.
EFFECT: invention allows improving structure-forming agent quality as well as increasing its yield.
FIELD: food industry.
SUBSTANCE: invention is related to obtaining of converted concentrates of milk protein (CMP). Water solution of CMP is exposed to cation exchange using cation exchanger for food consumption. Cation exchanger contains monovalent cation for decreasing calcium content in converted CMP up to 20-80% of calcium content in unconverted CMP. Converted CMP obtained by this method can be transformed into gel that is possible to use as cheese-like product or to manufacture other end product such as cheeses, cheese-like products, starters, desserts, confectionary and intermediate food products.
EFFECT: obtaining edible gel resistant to layering.
16 cl, 1 dwg, 2 tbl, 10 ex
FIELD: food industry.
SUBSTANCE: invention is related to fish processing industry. Method includes washing of fish raw materials, its coarse grinding, consecutive processing of the ground raw materials with table salt solution, with water, with enzyme preparation solution, washing of dry fraction with water for dietary fibres and enzyme remainants removal and dispergation. Pond fish skin is used as fish raw materials. Dry fraction is processed with collagenase enzyme preparation solution, whereat the solution is produced from one part of enzyme and three parts of distilled water. Soaking process is performed during 12 hours at the temperature of 4-6°C and dry fraction and enzyme water solution ratio of 1:2 respectively. Processed dry fraction is washed with flow water for dietary fibres and remaining enzyme removal, isolated soya protein and ice taken in ratio 10:0.5:2.5 respectively is added. The obtained mass is chopped till sour cream like condition. Salt is added in the end of the process on the basis of 2.5% to emulsion mass.
EFFECT: invention provides for simplify and shorten the processing period.
1 tbl, 1 ex
FIELD: medicine, pharmaceutics.
SUBSTANCE: invention refers to producing chitin and its derivatives, namely to methods for producing low-molecular chitosan. Low-molecular chitosan is produced by dissolving high-molecular chitosan in 1% aqua acetic acid. It is added with hydrogen peroxide in amount 0.5-1.5 wt % to total solution in the presence of catalytic amounts of manganese oxide (IV). The solution is kept at temperature 18-50°C for 30 min. Upon completing reaction time, it is added with an aqueous solution of ammonia, with reducing pH of the reaction mixture to 6.9-7.0. After setting of sediment, acetone is added, and the solution is kept for 2 hours. The sediment is filtered, washed with distilled water and acetone, dried.
EFFECT: use of the method provides producing the end-product with a smaller degree of polydispersity and composition heterogeneity.
2 dwg, 2 tbl, 5 ex