Dry mix for manufacturing potato puree and instant product "business menue" based on it

FIELD: food products, canned food production.

SUBSTANCE: invention relates to food-concentrates industry, namely to manufacturing of potato-based instant products. The dry mix contains potato product, protein component and food additives. Potato flakes are used as potato product, dry vegetable cream - as protein component, food additives are fat powder "Vekokrim", sodium glutamate, ribotides, tomato powder, salt, sugar, and additionally - ground black pepper, ground red pepper, dried bunching onion, dried parsley and broken onion with definite components proportion. The instant product contains the above mix for potato puree production and vegetable or meat-and-vegetable canned food with definite components proportion. The invention allows reaching acceptable consumer consistency of end product, well-balanced composition and optimal organoleptic properties.

EFFECT: manufacturing of a product with increased digestibility and optimal organoleptic properties.

4 cl, 2 ex

 

The invention relates to food concentrates industry, namely the production of fast food products on the basis of potato products.

Various methods and compositions for making mashed potatoes, which can be used for the industrial production of fast food products on the basis of potato products in modern conditions.

For example, as the USSR №997650, 23.02.1983 known universal dry food mixture used as a semifinished product for fast cooking of potato dishes that mimic food made from natural raw potato, namely, soups, potato fritters, meatballs, fried potatoes. To 100 wt. parts cleaned, boiled and minced potatoes or potato grits add 20-33,33 wt. parts of a mixture of proteins (dairy or soy), and starch. The resulting mixture is homogenized and then heated to 60-100°and incubated for 2-5 min before the formation of the jelly. Jelly dried at 60-65°and then the dry product is ground into a powder. Depending on the amount of water added to the mixture, and method of heat treatment of the aqueous mixture (frying or boiling) receive a variety of potato products.

However, the resulting product does not have all the necessary sensory and consumer properties and for obtaining the products is as fast food requires more balanced ingredients.

Famous food of fast preparation of granules containing derivatives of polysaccharides - 0.3 to 15.0 wt.%, low-fat dairy product - 11,5-60,0 wt.% and vegetable-based - other (patent RF № 2112406, 10.06.1998). However, this product is not balanced fat protein and carbohydrate composition, is not optimal in consistency and does not have all the necessary sensory and consumer properties as "product fast food".

The closest analogue to the present invention is a composition of dry mashed potatoes for cooking product fast food, open A.S. in the USSR № 1496750, 30.07.1989. Freshly prepared mashed potatoes mixed with food additives, milk protein components, carotene and vitamin C, dry mashed potatoes, emulsion, distilled monoglycerides. The mixture condition, sieved and dried. This is achieved by improving the quality puree by increasing the nutritional value and consistency, and reduced manufacturing time.

However, in order to simplify the production method mashed potatoes, to achieve an acceptable consumer consistency, balance, composition and optimal organoleptic properties (which do not provide the known analogues), in the present invention serves this problem is to solve it at the expense of a new selection and optimal quantitative selection of components of a mixture for the preparation of mashed potatoes.

This task is solved in that the dry mix for the preparation of mashed potatoes, including distributed, the protein component and dietary supplements, according to the present invention, as distributed contains potato flakes, as the protein component is a dry vegetable cream; as food additives powder fat "Okokrim", MSG, ribotide, tomato powder, salt, sugar, and optionally, ground black pepper, red pepper powder, dried green onion, dried parsley and onion crushed in the following ratio of components, wt.%:

potato flakes70-80
dry vegetable cream5-7
powder fat "Okokrim"3-5
MSGfrom 0.5 to 1.15
ribotide0,05-1,0
tomato powder0,5-1,1
Sol3-5
sugar2-3
ground black pepper0,02-0,05
red pepper powder0,01-0,04
green onions dried0,9-2,2
parsley driedof 0.05-0.2
onion draw the green strip 3-5

Dietary Supplement powder fat "Okokrim" offered on the domestic market the company Van Eeghen International B.V. (see website on the Internet: www.blik.ru/si/ingredients/vekokrim-100/index.html). It presents a variety of modifications, but generally the following composition: refined palm oil - 80%, milk solids (sodium Caseinate) is 2.6%, the rest is glucose syrup, stabilizer - triphosphates, anticommuting - calcium phosphate. The additive is a white or cream-colored powder, which gives the final product zeromemory taste. In the stated quantitative combination with potato flakes and vegetable cream it provides a finished product of optimal carbohydrate-protein-fat balance with a pleasant consistency and good structure-rheological properties. In the stated quantitative combination with MSG, ribotide and tomato powder it gives the finished product a wonderful sensory perception.

Ribotide or robotid is a mixture of the two amplifiers of taste and aroma - two ribonucleotides: disodium -5'- inosinate (E 631) and disodium-5'- guanylate (E 627). In the mix they have the largest "taste effect, moreover they have a synergetic effect - glutamic 5 times stronger than the effect of monosodium glutamate. They reinforce not only the meat flavor and aroma, but the most different flavors and significantly increase the palatability of foods. Simultaneous use of ribotide and MSG allows you to not only maximize the taste and aroma of the finished product "Business Menu", but also to neutralize some undesirable taste or unpleasant aftertaste, i.e. provide a smooth taste, as well as reduce the bookmark and cheapen the cost of the contributed amplifier taste and aroma.

The second object of the invention is the actual product fast food "Business Menu" on the basis of mashed potatoes, which includes the above mixture for making mashed potatoes and vegetable or vegetable food in the following ratio of the components among themselves accordingly: 1-2 wt. part of the mixture for the preparation of mashed potatoes take 0.8 to 3.4 wt. part of plant or vegetable cans.

Canned vegetable or vegetable is selected depending on the range: with fried mushrooms in a white sauce and vegetables; roasted veal in Georgian and vegetables; with goulash Hungarian sweet pepper and vegetables; steamed salmon with mushroom sauce and vegetables; chicken with seasonings and vegetables; with braised beef in a spicy sauce and vegetables; with braised pork in its own juice and vegetables; with ABC in Tatar and vegetables; with veal in mushroom sauce and vegetables; liver Stroganoff is vegetables; language under French sauce and vegetables; with stew hunting and vegetables.

Additional product fast food "Business Menu" on the basis of mashed potatoes can contain other spices, herbs, dried vegetables, additional nutritional supplements. For example, allspice or white ground, Bay leaf, turmeric, dried garlic, carrots dining dried parsley celery or fennel, dried vegetable powders: onions, carrots, paprika; animal fat melted, nature-identical flavourings and complex flavour.

Thus, the present invention solves the problem by creating a product fast food "Business Menu" from potato flakes and other ingredients, which are previously prepared, are in a dry condition and quickly restored. Thanks to this product does not require a long cooking, and is intended for direct consumption after bringing it to its full culinary ready hot water. When mixed with hot water the proposed mixture becomes a homogeneous consistency with the taste and aroma of mashed potatoes homemade.

The process of manufacturing such a product consists of three stages:

1. Preparation of components for production.

All components of the OS is obojdutsja from the container, inspected, weighed according to the recipe. Weighted amount poured into a vessel for the mixing process.

Granular raw material is passed through the types of screens with magnets, if necessary, dried and placed in storage capacity.

Dried herbs and vegetables pass through the tables with magnets, is subjected to inspection, removing rotting and moved by the mold. Sieved through sieves with magnitnouloviteli and dried at a temperature not above 60°With tape or other types of drying apparatus at a temperature not above 60°C. the Moisture content of dried vegetables and herbs should not be higher than 10%, and potato flakes - not more than 8%.

2. The formulation of the mixture.

Dry mixes for making mashed potatoes for fast food products "Business Menu" prepared in accordance with the proposed formulation.

A measured amount of the components is poured into the hopper of the mixer and start mixing process in the mixer type "mixer". Mixing lasts for at least 15 minutes. After mixing, the mixture is poured into a special plastic food containers and transferred to the filling area.

3. The process of packing the finished product.

Packing finished product in consumer packaging of polymeric materials, the geometry of the definition parameters of which are determined by the process requirements. In a Cup or container other forms consistently placed manually bags with potato flakes and pre-packaged bags with vegetable or meat canned desired portions in accordance with the recipe, as well as fork (spoon) disposable. The Cup top cover, on which is placed a paper label, pre-labeled. After this Cup sealed with shrink film in the apparatus for packaging and transfer them to the shrink tunnel with a temperature of 130°to film them tightly covered. Then the finished products are delivered to the packaging.

Example 1. Product fast food "Business Menu" - mashed potatoes with fried mushrooms in a white sauce and vegetables.

To prepare a dry mixture of mashed potatoes take the components in the following ratio in wt.%:

potato flakes75,05
dry vegetable creamof 6.78
powder fat "Okokrim"3,74
MSG0,91
ribotide0,09
tomato powder0,73
Sol4,46
sugarto 2.29
pepper che is hydrated ground 0,04
red pepper powder0,03
green onions dried1,75
parsley dried0,56
onion crushedof 3.56

Further to 85 g of dry mix mashed potatoes add 25 g of canned fried mushrooms in a white sauce with vegetables.

The product is quickly restored hot water when mixing the components, and after a few minutes it is ready for use.

Example 2. Product fast food "Business Menu" - mashed potatoes with fried veal in Georgian and vegetables.

To prepare a dry mixture of mashed potatoes take the components in the following ratio in wt.%:

potato flakes75
dry vegetable cream5
powder fat "Okokrim"5
MSG1
ribotide1
tomato powder1
Sol5
sugar3
ground black pepper0,02
red pepper powder0,03
green onions dried
parsley dried0,05
onion crushed4

Further to 45 g dry mix mashed potatoes add 50 g of canned roast beef in Georgian with vegetables.

The product is quickly restored hot water when mixing the components, and after a few minutes it is ready for use.

The claimed group of inventions only, as it is characterized in the claims, achieves the following technical result: the quickness of preparation, longer shelf life, superior uniform consistency without lumps and excellent organoleptic characteristics, maximum proximity of the finished product on consumer properties of the product are homemade, optimal carbohydrate-protein-fat composition for absorption by the body; the possibility of combining the dry mix mashed potatoes with any kind of canned foods and other components; lack of food dyes and food additives, undesirable for a healthy diet; no "factor piedemonte" product, which is important for products quick nutrition"; efficacy of the product for children.

Not one of the known products do not provide the specified total technical result, which is achieved put the m optimal selection of composition - qualitative and quantitative ratios of the components in the product and with each other.

Adding or excluding components and change their quantitative ranges in the dry mixture to the mashed potatoes will not lead to the achievement of the technical result.

The claimed group of inventions allows to widen the range of products on the market quick-cooking with improved consumer properties.

1. Dry mix for the preparation of mashed potatoes, including distributed, the protein component and additives, characterized in that as distributed dry mixture contains potato flakes, as the protein component is a dry vegetable cream; as food additives powder fat "Okokrim", MSG, ribotide, tomato powder, salt, sugar, and optionally, ground black pepper, red pepper powder, dried green onion, dried parsley and onion crushed in the following ratio, wt.%:

potato flakes70-80
dry vegetable cream5-7
powder fat "Okokrim"3-5
MSGfrom 0.5 to 1.15
ribotide0,05-1,0
tomato powder0,5-1,1
Sol3-5
sugar2-3
ground black pepper0,02-0,05
red pepper powder0,01-0,04
green onions dried0,9-2,2
parsley driedof 0.05-0.2
onion crushed3-5

2. Product fast cooking on the basis of mashed potatoes, characterized in that includes the mixture to prepare mashed potatoes according to claim 1 and plant or vegetable food in the following ratio of the components among themselves accordingly: 1-2 parts by weight of the mixture to cook mashed potatoes from 0.8 to 3.4 parts by weight of vegetable or vegetable cans.

3. The product according to claim 2, characterized in that the canned vegetable or vegetable is selected depending on the range: with fried mushrooms in a white sauce and vegetables; roasted veal in Georgian and vegetables; with goulash Hungarian sweet pepper and vegetables; steamed salmon with mushroom sauce and vegetables; chicken with seasonings and vegetables; with braised beef in a spicy sauce and vegetables; with braised pork in its own juice and vegetables; ABC-Tatarsk and vegetables; with veal in mushroom sauce and vegetables; liver Stroganoff and vegetables; language under French sauce and vegetables; with stew hunting and vegetables.

4. The product according to claim 2, characterized in that it further contains spices, herbs, dried vegetables, additional nutritional supplements.



 

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