Receiving method of dry oat kissel concentrate

FIELD: food industry.

SUBSTANCE: invention is related to production of dry oat kissel concentrate. The method envisages mixing the oat component with a filler serving to improve the product palatability and biological value and thermal treatment. The oat component is represented by oat flour taken in an amount of 27-28% of the finished product total weight. Thermal treatment consists in dextrinising oat flour with IR rays at a temperature of 80-90°C during 4-7 minutes; after thermal treatment oat flour is chilled to 20-25°C and mixed with the filler. The filler is represented by ground dry red bilberries or sea-buckthorn berries or cranberries or whortleberries or rosehip fruits preliminarily mixed with sugar.

EFFECT: invention enables reduction of production costs and manufacture of a product wit extended storage life and improved organoleptic properties.

2 tbl, 1 ex

 

The invention relates to the field of food industry and can be used to obtain oat jelly.

A method of obtaining a jelly oatmeal, namely, that of the oat raw material component, which is used as a grain oats with shells, ground and fill with water to obtain a suspension. In the resulting suspension is added for fermentation Bifidumbacterin dry or a mixture of Bifidumbacterin and Lactobacterin dry in equal parts in the ratio of 0.2-0.4 dose of bacteria per 1 liter of water and subjected to heat treatment at a temperature of 30-37°C for 24-48 hours for fermentation. Then, from the suspension to separate the shells, fill them with a solution containing a mixture of whey and water in the ratio 1:3 or 1:2, and thermally treated by cooking broth. The remainder of crushed grain oats also subjected to heat treatment by boiling to obtain castelobranco mass and mixed with broth shells at 90-100°C to obtain pudding, shelf life is not more than 25 days. The finished product is bottled in consumer packaging, and store it in the refrigerator (patent RU 2218814, MPK7 A23L 1/00, A23L 1/105, A23C 21/00).

The main disadvantages of this method are the high cost of production due to high energy intensity and the complexity of obtaining the product due to the applications of a number of complex technological operations, associated with long fermentation suspensions and compliance in 24-48 h preset temperature regimes, and the lack of use for the production of concentrate oat jelly because of the nature of the input components for fermentation. In addition, the product obtained in the described manner, has a small shelf life not more than 25 days and not easy to transport, as there is a need to pack up the jelly in bottles that take up a lot of space, and the costs are much higher due to the need to store in the refrigerator in terms of trade network.

Closest to the proposed invention (prototype) is a method of obtaining a jelly oatmeal, namely, that of the oat raw material component, which is used as a grain oats with shells, ground and fill with water to the suspension. In suspension impose additional acidophilic bacteria (Lactobacillus acidophilus) in the ratio of at least 1 dose of bacteria on 3 liters of water and subjected to heat treatment at a temperature of 30-37°C for 24 h for lactic acid fermentation. The obtained suspension is divided into two factions, with one faction containing membranes thermally treated by cooking broth, and the other faction with crushed grain oats, which can be mixed with Napo is the preserver, improves palatability and biological value of the product is also subjected to heat treatment by heating until thick and mix with the broth shells at 90-100°C to obtain pudding. As filler, improving palatability and biological value of the product, use is preferably small fruit or vegetable juice, or syrup, or extract of medicinal herbs. The resulting product is filtered, bottled under aseptic conditions in consumer packaging and stored in the fridge (patent RU 2204265, MPK7 A23L 1/105).

The main disadvantages of this method are the high cost of production due to high energy intensity of production of the product associated with compliance with the required temperature conditions for a long time - 24 h, and the high complexity associated with the implementation of a large number of technological operations, such as grinding the oat component, the flooding, the introduction of acidophilic bacteria, fermentation, separation into fractions, thermal treatment; the lack of use for the production of concentrate oat jelly because of the nature of the input components for fermentation. In addition, the product obtained in the described manner, has a short shelf life, about 20 days is not a high organoleptic characteristics as the specific, because this technology does not involve the introduction of stabilizers, which degrades the mentioned characteristics of the product during storage because of the separation of the liquid and the separation of the suspension, and the cost of the product increases significantly due to the need to store in the refrigerator in terms of trade network.

The objective of the invention is to reduce the cost of production and a product with a long shelf life and high organoleptic characteristics.

This task is solved in that in the method of production of a dry concentrate oat jelly, comprising mixing the oat component with a filler that improves palatability and biological value of the product, and heat-treated according to the invention as oat component, the use of flour oatmeal in the number of 27-28% of the total weight of the finished product, heat treatment is carried out by dextrinization flour oat infrared rays at a temperature of 80-90°C for 4-7 minutes, and after heat treatment of flour oatmeal is cooled to 20-25°C. and mixed with a filler. In the filler used chopped dried berries cranberries, or buckthorn, or cranberries, or blueberries, or hips, the pre-mixing them with sugar.

Reducing the cost of production of obukov is but by reducing the complexity of the process by reducing the time necessary for the implementation of complex technological operations, such as dextrinization flour oat infrared rays, the cooling and mixing with the filler, and the reduction of energy spent on the implementation of technological operations. In addition, the cost of the product is greatly reduced due to the absence of necessary storage in the refrigerator in the terms of trade networks, and the shelf life is increased to six months, as the product is a dry concentrate.

Use as oat component of oat flour in a quantity amounting to 27-28% of the total weight of the finished product is the best, because increasing the amount of flour oat more than 28% of the total weight of the finished product increases the viscosity of prepared oat jelly, and decrease the amount of flour oat less than 27% of the total mass of the finished product - to reduce the viscosity of prepared oat jelly and its nutritional value (see table 1, 2).

Dextrinization flour oat infrared rays at a temperature of 80-90°C is optimal, since the processing at temperatures above 90°C leads to the appearance of burnt aftertaste and the loss of the required viscosity of prepared oat jelly by increasing the content of dextrins and denaturation of the protein, and processing at temperatures below 80°C does not eliminate what ever got a taste of flour and does not lead to the desired viscosity of the finished oatmeal pudding.

The period of dextrinization flour oat infrared rays for 4-7 minutes is optimal, since the processing of more than 7 minutes leads to the loss of the required viscosity of prepared oat jelly, and processing less than 4 minutes does not eliminate the raw taste of the flour and does not lead to the desired viscosity of the finished oatmeal pudding.

The proposed invention is illustrated in table 1, which shows the components of the dry concentrate, oat jelly and ready oat jelly obtained by the method, selected as a prototype, and table 2, which shows the effect of cooking processes on the organoleptic characteristics of the finished oat jelly obtained by the proposed method, and ready oat jelly obtained by the method selected as the prototype.

Method for the production of dry concentrate oat jelly is heat treated oat component, which is used as flour oatmeal in the number of 27-28% of the total weight of the finished product, by dextrinization flour oat infrared rays at a temperature of 80-90°C for 4-7 minutes, followed by cooling to 20-25°C and mixed with filler that improves palatability and biological value of the product. However as is used chopped dried berries cranberries, or buckthorn, is whether cranberry, or blueberries, or hips, the pre-mixing them with sugar.

Specific example

Oat component, which is used as flour oatmeal in the amount of 27.5% of the total weight of the finished product, screened, passed through a magnetic separator, and then sent to dextrinization infrared rays in the drying apparatus. Dextrinization was carried out for 5 minutes at a temperature of 85°C. After dextrinization flour oatmeal was cooled to 22°C and loaded into hopper.

The filler improves palatability and biological value of the product, mixed with sugar, sieved and passed through a magnetic separator. The filler used alternately crushed dried berries cranberry, sea-buckthorn, cranberry, blueberries, and fruit trees (see table 1, 2). Each component used as filler - berries cranberry, sea-buckthorn, cranberry, blueberries, rosehips, is loaded in a separate bunker.

After that, chilled oatmeal flour and the filling of the hopper sent for mixing in the mixer. Then finish with a dry concentrate oat jelly through the magnetic protection directed on packaging.

To prepare oatmeal pudding dry concentrate with cold water and while stirring, cook until done./p>

Shelf life of dry concentrate oat jelly is not less than six months.

As can be seen from table 1 and table 2, the best organoleptic characteristics oatmeal pudding, prepared according to the proposed method, while oatmeal pudding, prepared according to the method prototype, has a low organoleptic characteristics due to dehydration of starch, which occurs during the storage of starch-containing product and leads to stratification of the drink.

Thus, using the proposed method of production of dry concentrate of the pudding will reduce its cost by reducing the number of technological operations and reduce their energy consumption, to expand the range of existing drinks and to increase the shelf life of the product.

Method for the production of dry concentrate oat jelly

Table 1
The components of the dry concentrate, oat jelly and ready oat jelly obtained by the method selected as the prototype
number ofComponents, % by weight of the total finished product
The filler improves VK is massive job quality and biological value of product Flour oatmealGrain oats with shellsAcidophilus bacteriaSugarWater
114,826,4--Rest-
214,227,0--Rest-
313,627,5--Rest-
413,228,0--Rest-
512,828,4--Rest-
6 (PR is totype) to 12.015,02,0Rest

Table 2
The effect of cooking processes on the organoleptic characteristics of the finished oat jelly obtained by the proposed method, and ready oat jelly obtained by the method selected as the prototype
No. composition in accordance with table 1Organoleptic characteristics
TasteSmellColorAppearance
1Typical fillerTypical fillerTypical fillerLiquid drink with sediment filler
2Typical fillerTypical fillerTypical filler Quite dense homogeneous
drink with inclusions of filler
3Typical fillerTypical fillerTypical fillerQuite a thick smooth drink with inclusions of filler
4Typical fillerTypical fillerTypical fillerQuite a thick smooth drink with inclusions of filler
5MildMildTypical fillerToo thick inhomogeneous drink
6 PrototypePowdery tasteMilkCream with pink tintThick inhomogeneous drink with separated liquid layer

Method for the production of dry concentrate oat jelly, comprising mixing the oat component with a filler that improves taste and bi is a Boolean value, and heat treatment, characterized in that as the oat component, the use of flour oatmeal in the number of 27-28% of the total weight of the finished product, heat treatment is carried out by dextrinization flour oat infrared rays at a temperature of 80-90°C for 4-7 minutes, and after heat treatment of flour oatmeal is cooled to 20-25°C. and mixed with a filler, the filler used chopped dried berries cranberries or sea buckthorn, or cranberries, or blueberries, or hips, the pre-mixing them with sugar.



 

Same patents:

FIELD: food industry.

SUBSTANCE: method of potable water preparation for production of beverages pre-treatment of kaolinite with silicon digluconate solution with a concentration of 20-30 mg/dm3 (in terms of silicon, the volumetric ratio of kaolinite and silicon digluconate solution being 1:1.5-2.0. Then the obtained paste-like kaolinite is dried at a temperature of 20-22°C during 24-26 h and mixed with potable water. Thereafter water is separated from the sediment.

EFFECT: invention enables a 50% reduction of total bacterial count (TBC, CFU in 1 cm3 of water), enhanced biological resistance of non-alcoholic beverages prepared of water thus treated, production of beverages with improved physicochemical and organoleptic properties, 15-20% intensification of fermentation process and reduction of its costs.

5 tbl, 3 ex

FIELD: medicine.

SUBSTANCE: invention refers to an enamel recalcination amplifier which can be used in an oral care composition. The enamel recalcination amplifier containing red algae extract as an active ingredient, containing anhydrogalactose and representing at least one polysaccharide of the group consisting from κ-carragenane, τ-carragenane and furcellerane. The enamel recalcination amplifier containing red algae extract as an active ingredient, containing anhydrogalactose and representing at least one polysaccharide of the group consisting of κ-carragenane, τ-carragenane and furcellerane, and xylite and/or dicalcium phosphate. An oral care composition containing the enamel recalcination amplifier. A foodstuff or a beverage containing the enamel recalcination amplifier.

EFFECT: compositions described above effectively intensify enamel recalcination.

4 cl, 12 dwg, 2 tbl

FIELD: food industry.

SUBSTANCE: source water is demineralized to pH=6.3-6.9, after that K2SO4 is added to the demineralised water and MgCb in an amount providing the content of cations K+=36-42 mg/l, Mg2+=18-21 mg/l, and anions SO42-=44-52 mg/l, Cl-=53-60 mg/l. When preparing mineralised water of winter destination the demineralisation is carried out up to pH=6.7-6.9, and these salts are added in a quantity providing the content of cations K+=36-42 mg/l, Mg2+=18-21 mg/l and anions SO42-=44-52 mg/l, Cl-=53-60 mg/l. When preparing mineralised water of spring and autumn destination demineralisation is carried out up to pH=6.5-6.7, and these salts are added in a quantity providing the content of cations K+=52-60 mg/l, Mg2+=26-30 mg/l and anions SO42-=64-74 mg/l, Cl-=76-86 mg/l. When preparing mineralised water of summer destination demineralisation is carried out up to pH=6.3-6.5, and these salts are added in a quantity that provides the content of cations K+=88-100 mg/l, Mg2+=44-50 mg/l and anions SO42-=108-123 mg/l, Cl-=128-146 mg/l. This reduces water hardness: hardness of drinking water of winter destination is 1.5-1.75 meq./l, spring-autumn destination is 2.2-2.5 meq./l and summer destination is 3.7-4.2 meq./l., and also use it for prevention of homeostasis.

EFFECT: invention reduces water hardness.

2 dwg, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method for prophylactics of consequences and reduction of acute alcohol intoxication manifestations contains biologically active compounds of dry extract of haws. The latter includes procyanidins (from monomers to hexamers with average extent of polymerisation from 1.1 to 5.5) from 1.0-50.0 mg/g of extract dry weight equivalent to cyanidin chloride), epicatechins, chlorogenic acid and flavonoids, represented by hyperoside, rutin, quercitin, glycosides of vitexin, vitexin, isovitexin, orientin, isoorientin, apigenin, with total concentration of phenol compounds of at least 10 mg/g of extarct dry weight equivalent to gallic acid. Alcohol-free drink for prophylactics of consequences and reduction of unfavorable manifestations of acute alcohol intoxication contains above-specified dry extract of haws in concentration from 1.0 to 60.0% as an active substance. It makes it possible to increase latent period of narcotic dream and to reduce its duration.

EFFECT: drink with application of this agent weakens intoxication specific for usual taken dose of vodka and at the same time preserves invigorating feeling.

5 cl, 13 tbl, 7 ex

FIELD: food industry.

SUBSTANCE: group of inventions relate to food industry particularly to technology of producing such products using macro- and/or microalgae. Production method utilising macro- and/or microalgae involves mixing water with paste in mass ratio (1-2.5):(0.001-1). Paste is obtained out of washed and filtered biomass of macro- and/or microalgae with humidity of 60-95%. Biomass is dried until humidity is 5-15% with further chopping to produce fine powder with particle size of 2-200 mcm that is poured over with water and stirred for 30-90 min at 18-41°C to obtain paste consistence. Additionally, invention involves product utilising macro- and/or microalgae which is the second object of the invention.

EFFECT: product has a good digestibility, with evident preventive properties, it preserves well organoleptic parametres of macro- and/or microalgae having specific taste and product shelf life is ling.

8 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention refers to food industry, particularly to products for functional nutrition. Vegetable concentrate for a functional drink consists of vegetable raw material - dry concentrate of green tea, sweetener - bee honey, organic acid - citric acid, tomato paste, common salt and drinking water. Also drink concentrate additionally contains dry enzymatic amino-acid hydrolysate of fish "SFAG-2", linseed oil, potato starch, potion of root of Rhapohticum carthamoides, tarragon potion and sodium benzoate. Also for preparation of 1000 kg of finished product following amounts of components are taken: bee honey - 375.5 kg, dry concentrate of green tea - 2.5 kg, citric acid - 7.4 kg, potato starch - 42.0 kg, common salt 2.2 kg, tomato paste 224.9 kg, dry enzymatic amino-acid hydrolysate of fish "SFAG-2" - 3.7 kg, linseed oil - 3.7 kg, drinking water - 308.8 kg, potion of root of Rhapohticum carthamoides - 18.5 dm3, tarragon potion - 11.1 dm3 and sodium benzoate - 0.177 kg.

EFFECT: facilitating expanded assortment of functional concentrated product with health-improving effect to human organism, also increased biological value due to implementation of new complex additive with biological active properties at production.

2 tbl

FIELD: food industry.

SUBSTANCE: procedure of production of drink consists in sprouting wheat grain, in stewing wheat sprouts at temperature 40-50°C during 3-4 days preventing their complete drying, in crumbling them to pulp state adding water at volume ratio of crumbled sprouted grain to water 1:1-5, in mixing to homogenous mixture and in pressing produced mixture.

EFFECT: facilitating increased storage life of produced drink, presence of biologically active substances in its composition inherent to drinks out of both not fermented and fermented wheat grain.

9 cl, 2 ex

FIELD: food industry.

SUBSTANCE: method for producing a soft drink involves crushing fresh or frozen berries with simultaneous extraction of stevia, crushed berries and carbonated mineral water using ultrasound at a radiation frequency from 50 Hz to 22 kHz for 2 hours 15 minutes to 2 hours 30 minutes. After which they undergo pressing, filtration, de-aeration, saturation and bottling.

EFFECT: improving biological and nutritional value of a drink produced from natural raw materials and increasing the cost efficiency due to reducing three times the duration of the drink components extraction.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to dry concentrates for preparation of nonalcoholic dietary beverage with beebread. Dry concentrate with beebread consisting of raw substances taken in the following mass ratio: lyophilisated beebread 0.035 wt %, vitamin C 0.4 wt %, anhydrous citric acid 3.7 wt %, orange essential oil for aromatiser 0.2 wt %, SiO2 0.4-0.8 wt %, maltodextrin 1.988-2.388 wt %, beta-carotene for a colouring agent 0.004 wt %, riboflavin-sodium phosphate 0.008 wt % and saccharose 92.865 wt %. In addition, method of production of dry concentrate with beebread with specified amount by grinding to dust lyophilisated beebread sifted through a screen with holes of 0.75 mm, vitamin C sifted through a screen with holes of 0.75 mm, mixture of aromatiser, SiO2, maltodextrin, colouring agent and riboflavin-sodium phosphate sifted through a screen with holes of 0.75 mm, anhydrous citric acid sifted through a screen with holes of 1 mm and saccharose that are loaded into the chrome-plated mixer in specified order and mixed to produce homogeneous mixture after which dry concentrate is produced which is mixed with water in mass ratio of 60 g per 1 l of water before use. Moreover, dry concentrate with beebread consisting of raw substances taken in the following mass ratio: lyophilisated beebread 3.5 wt %, vitamin C 4 wt %, anhydrous citric acid 36.5 wt %, orange essential oil for aromatiser 2 wt %, SiO2 5-9 wt %, maltodextrin 19.88-23.88 wt %, beta-carotene 0.04 wt %, riboflavin-sodium phosphate for colouring agent 0.08 wt % mannitol 21 wt % and aspartame 4 wt %. In addition, method of production of dry concentrate with beebread with specified amount by grinding to dust lyophilisated beebread sifted through a screen with holes of 0.75 mm, vitamin C sifted through a screen with holes of 0.75 mm, mixture of aromatiser 2, SiO2, maltodextrin, beta-carotene and colouring agent sifted through a screen with holes of 0.75 mm, anhydrous acid sifted through a screen with holes of 1 mm, mannitol sifted through a screen with holes of 1 mm, aspartame sifted through a screen with holes of 0.75 mm that are loaded into the chrome-plated mixer in specified order and mixed to produce homogeneous mixture after which dry concentrate is produced which is mixed with water in mass ratio of 60 g per 1 l of water before use.

EFFECT: invention enables to obtain dietary non-alcoholic beverage with beebread which besides having freshening properties produces a stimulating effect on human body particularly on the immune system and makes it possible for diabetics and people on reducing diet to drink this beverage.

8 cl

FIELD: food industry.

SUBSTANCE: invention relates to compositions of drinks containing monatin enriched with its R,R-stereoisomers or its salt. Moreover, method of obtaining such compositions by a biosynthetic method and not containing petrochemical, toxic or detrimental impurities involves a method of obtaining a composition of a drink by uniting monatin enriched with R,R-stereoisomers or its salt with at least another ingredient. Invention relates to carbonated beverage containing syrup in amounts varying between about 15% and 25% relative to the carbonated beverage mass and the syrup contains monatin enriched with R,R-steroisomers or its salt.

EFFECT: production of monatin with a long shelf life in drink compositions, increased stability in the conditions of treatment such as hot filling.

38 cl, 14 dwg, 25 tbl, 30 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and is aimed at production of stable microbiologic consumer products, that is food products or beverages, which contain a natural preservation system and methods of their production. The preservation system is represented by a mixture of aliphatic and aromatic isothiocyanates in a ratio from 1:2 to 1:25, totally amounting to 75 ppm of the consumer product total concentration.

EFFECT: invention allows production of storage stabile consumer products without modification of organoleptic properties using a natural preservation system.

15 cl, 2 ex

FIELD: food industry.

SUBSTANCE: invention includes clams cutting with meat obtaining, blending, laying into pot, airtight packing and sterilisation at the temperature of 120°C during 50-60 minutes. Cooking oil, salt and spices are added at preset ratio of grain and vegetable components. Crushed peas, unground buckwheat, barley and pearl grains are used as grain components. Passed onion and carrot are used as a vegetable component.

EFFECT: invention allows expanding range of double-wing molluscs food products ready for immediate usage in conditions of extreme or autonomous stay, increased food and biological value with functional orientation.

3 cl, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method involves preparing meat and vegetable ingredients such as chopping beef and smoked meat, peeling, shredding and blanching potatoes, cleaning and blanching peas, steeping and chopping dry fried onions and carrots, mixing the specified ingredients adding potato flakes and water, packaging the obtained mixture into bags made of composite polymer metallised film. Before using, spices, seasoning and aromatisers are added into the preserved product that were previously packaged into waterproof bags attached to the bag with the preserved product. The suggested method enables to expand range of preserved instant products for preparing first courses having good taste qualities, balanced combination of fats, proteins and carbohydrates as well as caloric value.

EFFECT: suggested technology is distinguished by fair simplicity, provides preserved product longer storage time, enables to lower the product cost and provides optimal price and quality ratio.

2 cl

FIELD: food industry.

SUBSTANCE: tomatoes are strained into puree. Obtained tomato mass is boiled. 2-5 minutes before boiling ending sugar and table salt mixed with strained citrus peels and maturated at 15-25°C during 10-20 minutes are mixed with it. After that components taken in specified ratio are mixed and hermetically sealed.

EFFECT: invention allows to produce tomato sauce which contains natural components, enriched with vitamins C, B1, B2, PP, fiber, organic acids, ether oils, pectin substances, kalium, calcium, magnesium, phosphor and iron salts.

1 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: method includes mixing of vegetable emulsifier based on London pride roots extract with dry substances content not more than 10 wt % and laminal with dry substances content 6-8 wt %, salt, sugar, edible acid, spicy decoction, vegetable oil and filler. Ratio of laminal to London pride roots extract makes 4:1. The filler is used in form of protein scallop pallium hydrolysate, obtained by fermentative hydrolysate of milled scallop pallium by Dekozim-NP ferment in quantity at least 1 wt % of ferment for pallium mass. Hydromodule of source solution makes 1:(1.5-2.5) at temperature 47°C-55°C with following inactivation of ferment at 80-90°C. Obtained mixture is homogenised. Components are used in mentioned quantity. Mayonnaise-and-protein sauce has increased biological and food value, high oraganoleptic properties and storage endurance.

EFFECT: invention can be used as mass consumption product or as gerodontolic product.

5 dwg, 1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: food emulsion contains: from 7.5 till less than 75.0% wt, oil; water; from 0.5 to 12.0% wt, emulsifier, containing viscosity forming emulsifier, which, at 2.0% wt, partly or fully not dissolves in acidified deionised water, with pH, lower or equal 5.5, or viscosity forming emulsifier, containing at least about 50.0% wt, protein, or both of those emulsifiers, dissoluble fibers and a thickener. Food emulsion is coarse or homogenous, viscosity forming emulsifier makes from 0.1 to 4.0% wt of food emulsion. When used chemical emulsifier is taken in less quantity than viscosity forming emulsifier. Invention provides for mentioned emulsion production method. Food emulsion is also usable for usage as base while producing food products with lowered fat content.

EFFECT: food emulsion and its containing food products have a nice appearance, thickness and texture as well as sensor properties distinctive for food products with traditionally high fat content.

23 cl, 2 ex

FIELD: food industry.

SUBSTANCE: red sauce based on protein hydrolysate production method provides for preparation of protein hydrolysate out of pork skin, terricole fowl heads, legs and greaves. Pork skin is boiled during 4 hours to prepare pork skin protein hydrolisate. It is minced till 2-3 mm particles. Then it is mixed with water with water duty 1:2. The mixture is homogenised and warmed up to 40°C. Enzyme preparation Protepsine is added is quantity 0.1% to raw materials weight. Hydrolysis is performed during 105 minutes. The mixture is warmed up at 100°C during 15 minutes to activate enzyme preparation. Fresh heads and legs of terricole fowls are washed to produce protein hydrolisate. It is minced till 2-3 mm particles. Then it is mixed with water with water duty 1:1. Minced raw materials are warmed up to 85°C during 25 minutes and cooled down to 40°C. Enzyme preparation Protepsine is added in quantity 0.1% of raw material weight. Hydrolysis is performed during 105 minutes. Then the mixture is warmed up to 100°C for inactivation of enzyme. Raw materials are washed in salted water to obtain protein hydrolysate out of greaves. Moisture is removed by pressing. The mass is minced and homogenised in ratio with water 1:2 till homogenous mass is obtained. Enzyme preparation Protepsine is added in quantity 0.08 % to raw materials weight. Hydrolysis is performed during 120 minutes. After that the mixture is warmed up during 15 minutes at 100°C to inactivate enzyme preparation. In the following 1/5 part of obtained hydrolysate is cooled down. Sieved, browned without fat wheat flour is added in ratio hydrolysate and wheat flour 50:1. Browned in fat tomato puree, carrots roots, parsley roots and onions are added to the rest of hydrolysate. The mixture is warmed up till it boils. After that hydrolysate mixed with wheat flour is added during constant mixing. The mixture is boiled while flabby boiling during one hour. After boiling is finished sugar is added and the mixture is filtered. Vegetables left on the sieve are strained and added to the sauce.

EFFECT: invention allows to increase end product food value and reduce its costs, intensify technological process due to reduction of hydrolysate preparation, use non-traditional raw materials and raw materials of low quality, use non-waste technologies of sauce production.

3 cl, 3 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of instant preserved products namely first-course dishes. Method provides for preparation of meat and vegetable recipe components including mincing of chicken fillet, mushrooms, raw onions and carrots. During meat and vegetable recipe components preparation potatoes are peeled, cut and blanched. Dried champignons, fried raw onions and carrots are soaked and minced. Mentioned components are mixed with addition of potato flakes, salt and water. Obtained mixture is packed in multi-layered polymer metallised film bags in a ratio specified, sealed and sterilised.

EFFECT: invention provides preserved product longer storage time, lower its cost and provide optimal ratio between product price and quality.

2 cl

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of instant preserved products namely first-course dishes. Method provides for preparation of meat and vegetable recipe components including beef, cooked and smoked sausage products mincing. Gherkins are peeled and sliced, dried fried raw onions are soaked and minced. Mentioned components are mixed. Olives and boneless olives, potato flakes, tomato paste and water are added. Obtained mixture is packed in multi-layered polymer metallised film bags in a ratio specified.

EFFECT: invention provides preserved product longer storage time, lower its cost and provide optimal ratio between product price and quality.

2 cl

FIELD: food industry.

SUBSTANCE: animal material is preliminary minced, diluted with distillated water and warmed up till 37-55°C. Obtained reaction mixture is mixed. Mixture of protein-degrading enzymes of animal, vegetable or microbial ferments is added to it. Raw material hydrolysis is performed during 2-3 hours at pH from 2 to 7. Hydrolysate solution is drained from reactor, further cleaned using filtration, separation and concentration for incrustation and fat separation. After that solution is dried using low temperature spray dehydration or dehydrofrosting to obtain end product containing at least 90% of weight fraction of complete protein with amino-acid score from 90 to 105. Thus obtained hydrolysate is used as part of broths, soups and other first and second dished.

EFFECT: invention allows to simplify and make cheaper the process of protein hydrolysate production and simultaneously increase food and biological values.

7 cl, 3 tbl, 3 ex

FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

Up!