Crispy food product production method

FIELD: food industry.

SUBSTANCE: one prepares the base and the auxiliary suspensions containing a binding agent. One alternatively coats the central part of the product with the base suspension and a dry mixture to form the first intermediate product. The latter is coated with the auxiliary suspension (that is more adhesive than the base suspension) and with inclusions till formation of the second intermediate product. One bakes the second intermediate product, optionally one may add seasonings into the product. The produced crispy food product contains the central part, the inner layer (glued to the central part and containing the base suspension and the dry mixture), the outer layer glued to the inner layer and containing the auxiliary suspension and the inclusions placed over the outer layer and partly coating it. Additionally the food product contains seasonings placed over the outer layer.

EFFECT: inventions ensure enhanced nutritive value to the product, division of adhesiveness and texture, production of a softer product without a tough, glassy texture.

17 cl, 4 tbl, 1 dwg

 

Prior art

The technical field to which the invention relates.

This invention relates to a method drazhirovanija that enhance the nutritional value of the food product. In addition, it relates to a method for separation of stickiness and texture in food production with the use of drazhirovanija.

Description of the prior art,

Drazhirovanie is overlapping layers of one material on another. Drazhirovanie one food with another food product is well known in the art. Usually nuts or fruits are placed in a pelleting machine batch and cover suspension. Then in a pelleting machine make solid. Solid sticks to the suspension, forming a layer. Then add the suspension, followed by addition of solid substances. By repeating the process of adding to the suspension followed by the addition of solid substances get more layers.

Today, many manufacturers cenderawasih products still use drazhirovanie for the production of various products. For example, drazhirovanie used with solid sugar for the manufacture of hard candy. In addition, jelly beans produced by drazhirovanija with soft sugar.

Drazhirovanie also widespread in the production of nuts. Manufacturers use drazhirovanie for coating nuts and fruits, providing suitable flavors and textures. One way drazhirovanija is hot drazhirovanie in the production of pralines and nuts in French. Another way is dipping chocolate with getting fruit or nuts covered with chocolate. Finally, many manufacturers use drazhirovanie starch, in which the mixture of starch/flour is used for covering the nuts. Then the nuts are usually roasted.

There has recently been an increased consumer demand for foods that are beneficial to health. Accordingly, many consumers began to pay attention to the information on the packaging and, thus, try to choose snack foods that they consider to be "favorable on the basis of marks". One trend is the preference for baked food products compared to fried. Similarly, another trend is the avoidance of foods containing corn syrup. Finally, another trend is the choice of foods containing whole grains and optional such inclusions as sesame seeds and oats, giving additional nutritional value. However, many of these consumer preferences are difficult to achieve when drazhirovanii is Rehob with her or fruit. This, in turn, discussed below.

As for baking, previously it was shown that it is difficult to produce a baked product exhibiting the necessary properties. Roasting is generally the preferred process because it usually gives the product a soft crunchiness compared to baking. Moreover, the choice of materials used for baking, was previously limited. When baking materials is typically limited by a combination of chemical leavening agents and source of amylopectin at the level of about 1 wt.% up to 40 wt.%. You need to increase in volume, leading to the lung, soft product. The use of whole grains has traditionally been limited due to the loss of the increase in volume associated with high levels of fibers. Thus, by reducing the possibility of increasing the volume of any product made from ingredients high in fiber, has traditionally been very hard.

As for the corn syrup, it is widely used because of its flexibility as an ingredient. Corn syrup with different values of the dextrose equivalent (DE) is commercially available. DE is a measure of the healing activity of a substance compared with dextrose, calculated on the basis of dry weight. So, TE pure dextrose is 100. This value for either coaching corn syrup is approximately 36 TE or below, for srednekamennogo corn syrup - about 42 DAE, and for high-sugared corn syrup - about 62 TE or higher. In addition, corn syrup high fructose usually has about 97 TE. Stickiness, stiffness and sladkost product depend on TE. Thus, the corn syrup with different values of TE can be used to produce a product with the desired hardness, adhesion and sladcasty. Thanks to its great flexibility corn syrup is used almost everywhere in the process drazhirovanija nuts. However, as stated above, many consumers try to avoid foods that contain corn syrup.

As for the inclusions is proved that the product inclusions are difficult to produce using the process drazhirovanija. One reason is that the adhesive properties of the suspension associated with the texture of the finished product; when the adhesion of the suspension is changed, the texture of the finished product also changes. For example, when drazhirovanii with starch sugar slurry is usually applied for adhesion flour mixture to peanut center. Charigny the composition of the suspension determines how the texture of the finished product, and the adhesion of the suspension. Suspensions with high adhesiveness, can facilitate the formation of multiple layers of flour/sugar, as well as the layer of inclusions, usually with the keep a lot of sugars short circuit, that leads to the undesirable formation of hard vitreous texture. Glassy texture is smooth glass-like texture, similar to the coating of the candy M&M's®, produced by Mars Incorporated, MC lean, Virginia, which is undesirable in many applications. Another effect of saccharides with a short chain is a tendency to the formation of more sugar than saccharides with a long chain. Although you can create a slurry, forming the layers and stick to the inclusions, the product produced from the suspension is overly strict. Finally, although the addition of such inclusions increases the nutritional value of the product, it simultaneously increases the rigidity of the product, because it gives it a hard outer layer. This problem may be compounded if the product is subsequently baked.

Accordingly, it is necessary to have a coated food product, which may contain additional elements. In addition, it is necessary that such a glazed product was more baked and not fried. In addition, you must obtain a final product containing inclusions and baked, but not too hard. Finally, you need to get a snack product with the desired composition, which does not apply corn syrup.

Summary of the invention

Provided spooldirectory with getting crispy food product. The finished product contains the Central part covered with at least one layer of the dry mixture and optionally covered with a layer of inclusions. The Central part contains nuts, seeds, fruits or vegetables. The mixture is usually prepared on the basis of flour and can contain a variety of ingredients, including ingredients with a high content of fibers. Inclusions may contain nuts, oats, seeds, fruits, etc. and provide another opportunity to further improve the nutritional value of the food product.

In one embodiment there are two suspensions. The main suspension provides sufficient adhesion to adhesion of the dry mixture to the Central part. The basic suspension regulate to ensure the necessary qualities of the product. Auxiliary suspension is used for bonding inclusions to the Central part. When necessary inclusions, auxiliary suspension generally has higher adhesiveness than the suspension because the suspension should be sufficiently adhesive for adhesion of the flakes. Since the adhesiveness can be provided in the first auxiliary suspension, the main suspension can be adjusted to achieve other properties of the product such as texture and taste. Thus, the use of auxiliary suspension separates the relationship of texture and adhesive is ti, providing greater flexibility in the production process.

In other embodiments can be applied suspension containing other binders than corn syrup. Instead of corn syrup can be used ingredients such as honey, brown sugar and rice syrup. This provides the product with more favorable to the consumer composition.

Brief description of drawings

New features that are considered characteristics of the invention set forth in the claims. The invention itself, however, as its preferred method of use, other objectives and advantages, are better understood with reference to the following detailed description of illustrative embodiments when read together with the accompanying drawing, on which:

figure 1 depicts a process diagram of one embodiment of the present invention.

Detailed description

Some embodiments of the invention the Applicant further described with reference to figure 1. Unless otherwise indicated, all percentages are by mass percent.

Figure 1 depicts a process diagram of one embodiment of the present invention. Although figure 1 is discussed as a periodic operation, the disclosed method can also be successfully run as a semi-continuous or continuous operation. The middle horizontal section of figure 1 refers to the four stages of processing and, and includes the first stage drazhirovanija 101, the second stage drazhirovanija 10, the step of baking 103 and the step of adding the seasonings 104. Thus, in the direction from left to right on the figure 1 shows the processing of the food product from the first stage drazhirovanija 101 to the final stage of adding spices 104. Adding or removing an ingredient shown by vertical arrows. Thus, as shown in the first stage drazhirovanija 101, the main suspension 121, the Central part 111 and a dry mix 131 added during the first stage drazhirovanija. Each of the process stages and each of the ingredients discussed in detail below. Should again be noted that figure 1 shows only one embodiment of the present invention. The various stages and ingredients may be introduced or removed from the specified embodiment while remaining within the scope of the present invention.

Figure 1 begins with the first stage drazhirovanija 101. The first ingredient added to the first stage drazhirovanija 101 is a Central part 111. As used here, the term "Central portion" refers to such foods as nuts, seeds, candy, or fruit, or vegetables with intermediate or low humidity. As used here, the term "intermediate or low humidity" refers to the moisture content less than about 20 wt.%. Suitable is rehi can include almonds, Brazil nuts, cashews, dried nut, macadamia nut, peanut, walnut, pecan, pistachio, walnut and others. Examples of seeds that can be used in the invention is a grain of sunflower seeds. While the invention relates to almost any type of food product, as applicable, drazhirovanie, in the preferred embodiment the product is quite all to easy to roll over. The Central part 111 cleanse, remove the bones and so on, if necessary, depending on the product; the Central part 111 is prepared as if it was meant for eating raw. In addition, the Central portion 111 can optionally coated with preservative or other processing agent, which may contribute to the prolongation of the shelf life. One such example includes covering the Central part of the film-forming ingredient to prevent migration of moisture or oil from the Central part to the shell. Suitable film-forming ingredients include, without limitation wax, protein, or hydrocolloids such as gum Arabic. By preventing migration of moisture or oil from the Central part of the shelf life of the finished product increases. Can also be used other tools such as antibacterial agents.

The Central part 111 can be practical the ski of any size. Usually the finished product 124 has a diameter in the range of from about ½ inch to 3 inches, although other diameters. Accordingly, the Central part 111 typically has a diameter of from about ¼ inch to 2 inches.

The Central part 111 is added to the mixer at almost any temperature. In some embodiments, it may be necessary to add the Central part 111 at an elevated temperature, but in many embodiments the Central part 111 add at any temperature at which they are stored. As used here, the term "mixer" refers to any equipment suitable for drazhirovanija or glazed one food product to others. In one embodiment, the mixer includes a pelleting machine to build knurling. As used here, the term "increased yield" means the same as drazhirovanie. A pelleting machine to build knurling, as mentioned above, works like a mixer. In one embodiment of a pelleting machine mixes the contents when rotating around an axis inclined at an angle of about 15°. Thus, the contents in the lower part of the back in a pelleting machine is pushed to the upper front part of a pelleting machine, following the path, forming a "figure eight". Typical pelleting machine process batch in the range of from about 150 lbs to 220 lbs is in, but can also be used by a pelleting machine of larger or smaller size. Pelleting machine optional have the ability to heat or cooling, although in the preferred embodiment of the drageeing machines operate under atmospheric pressure and do not provide additional heating or cooling. While the mixer is described as a pelleting machine, the description should not be considered limiting, since you can successfully use many other means of mixing known in the art.

The next ingredient used in the first stage drazhirovanija 101 is the primary slurry 121. In one embodiment the primary slurry 121 contains a binder agent. As used here, the binder is a binder, enough adhesive for bonding the two solids. Although it can be successfully used many different binding agents, in one embodiment the primary slurry 121 contains at least one binding agent, such as honey, brown sugar, rice syrup and corn syrup. In the preferred embodiment the primary slurry 121 contains water, honey, brown sugar, rice syrup and sea salt. As discussed above, many consumers try to avoid foods that contain corn syrup, especially corn syrup high is by cutting down the fructose. Accordingly, in one embodiment the binding agent contains corn syrup in amounts less than about 5% by weight of the suspension. In the preferred embodiment the primary slurry 121 does not contain corn syrup. In such embodiments one new aspect of the present invention is the use of other ingredients than corn syrup, to achieve the desired properties of the finished product. As discussed above, the composition of the suspension determines the texture of the finished product, as well as the stickiness of the product.

As discussed below, to overcome the problem of the texture associated with the stickiness, the present invention is applied auxiliary suspension 122 to ensure the adhesiveness required for adhesion of the pieces of inclusions. This allows to increase the freedom of choice of the main suspension 121 when taking into account other properties, such as taste, sladkost and texture. Thus, the use of auxiliary suspension 122 allows you to divide the texture and stickiness. One advantage of this separation is the formation of the primary slurry 121, providing a softer intermediate product. Softer intermediate product may be desirable or necessary, if subsequent processing increases the rigidity of the intermediate product to an undesirable extent. For example, adding splashes of 132 in elapsed is CNY product often results in a more rigid finished product. In the same way that baking 103 usually results in a more rigid finished product. You can understand that if you know that the next stage of processing will lead to an increase in rigidity, it is useful to make a basic suspension, which allows a softer intermediate product.

Sladkost, softness and stickiness of the product depends on dextrose equivalent (DE) of its suspension. When TE increases, sladkost and stickiness of the product increases, while the softness of the product decreases. It should be noted that the high value of TE is connected with sugars short length, while a low value of TE is connected with saccharides great length. In the spectrum of TE need to understand that on the one hand, a product with high value of TE is sweet, sticky and hard, and on the other hand, a product with low value TE is not very sweet and sticky, but very soft. Thus, for suspension formulations, the first step is to determine in which sector you want to work. As stated above, if it is known that subsequent processing includes baking 103 and/or adding splashes of 132, it is necessary that the intermediate product was softer. These product quality regulate by changing the composition of the primary slurry 121.

As discussed above, in one embodiment the primary slurry 121 on which includes brown sugar, honey, rice syrup, salt and water. Brown sugar is usually the average value of TE from about 40 to 60. Brown sugar is a sucrose sugar, typically containing molasses. As used in one preferred embodiment, brown sugar is from approximately 0% to 60% from the primary slurry 121, more preferably from about 5% to 25%. Honey has a higher value of TE than brown sugar, usually from about 90 to 99. "Honey", as used here, means a sweet and viscous fluid produced by bees and derived from flower nectar. In one preferred embodiment of the honey is from approximately 0% to 25% of the primary slurry 121, more preferably from about 5% to 25%. Rice syrup has a lower value of TE than honey, typically in the range of from about 20 to 40. As used here, the term "rice syrup" means a sweetener, obtained during the processing of cooked rice. In one preferred embodiment rice syrup is from about 0% to 70% of the primary slurry 121, more preferably from about 20% to 50%. The primary slurry 121 may also contain water. The water content of the suspension to regulate the establishment of viscosity, and other factors. The water content of the primary slurry 121 in one embodiment is in the range of from about 0% to 60%, more FAV is preferably from about 20% to 40%. Finally, the primary slurry 121 may contain salt. Salt added mainly for taste. In one embodiment the salt is contained in the range of from about 0% to 5% of the primary slurry 121. The composition of each ingredient regulate to obtain a suspension with the desired value TE and the required texture, sladcasty and adhesiveness. In addition, the composition of each ingredient regulate also the taste and aroma.

Table 1 below summarizes the composition of the primary slurry 121 for one preferred embodiment.

Table 1
The basic suspension
IngredientContent
Rice syrup39%
Water30%
Brown sugar17%
Honey12%
Sol2,0%
Only100%

The primary slurry 121 as disclosed in table 1, provides the finished product 124, which after adding inclusions 132 and last the baking 103 is crispy, but not too hard.

After selecting the composition and preparation of the primary slurry 121, it is heated to a temperature of about from 150°F to 170°F. the Main purpose of heating the primary slurry 121 is to ensure that the ingredients are dissolved and microbiologically safe; these temperatures make the suspension microbiologically stable. Further, the temperature increase leads to the decrease of viscosity, which is necessary when the primary slurry 121 is used for adhesion of a dry mix 131 to the Central parts 111.

The next ingredient used in the first stage drazhirovanija 101, is a dry mix 131. Dry mix 131 contains many ingredients. This invention is ideally suited for dry mix 131 starch-based, but can also be applied to other mixtures. In some preferred embodiments of the dry mix 131 includes, without limitation, flour, sugar, waxy starch, corn bran, modified corn starch, salt and baking powder. Dry mix 131 may optionally contain special ingredients such as fruit powders, probiotics, beta-glucans, antioxidants and other phytochemicals, further enhancing the nutritional quality of the product. As discussed above, when baking the dry mix 131 was usually limited to a combination of chemical is a mini baking powder and source of amylopectin at the level of about 1 wt.% up to 40 wt.%, as applied to achieve the required increase in volume to obtain a light, soft product. The use of ingredients with high fiber content is limited in the prior art, since a high level of fibers associated loss increase in volume. However, with the emergence of new technologies of processing of starch is now available chemically or physically modified starches, can compensate for the above-mentioned loss increase. Accordingly, it is now possible to dry mix 131 could contain a significant amount of whole grains without compromising texture. This allows you to create formulas, "made from whole-grain" or "multigrain", with the additional attraction for watching the marking of consumers. "Zennosuke", as used here, refers to grains that contain all of the essential and naturally occurring nutrients of whole grains, including, for example, the fraction of germ, bran and endosperm. "Multigrain", as used here, refers to a mixture of cereals, including more than two types of cereals. Thus, thanks to the advances in the processing of starch, as well as the disclosure of the present invention, the dry mix 131 may contain a large variety of ingredients. Each ingredient proposable the Ute, to change the quality of the finished product, such as taste, texture, etc. In table 2 below summarizes the preferred composition is one recipe from whole grains for dry mix 131. Table 3 summarizes the preferred one multigrain recipe dry mix 131.

Table 2
Zilinaslovak recipe
IngredientContent in wt.%
Flour from whole grains6,0%
Oatmeal13%
Sugar14%
Waxy starch30%
Corn bran15%
Buckwheat flour13%
Modified starch9,0%
Only100,00%

Table 3
Multigrain Retz is pture
IngredientContent in wt.%
Flour from whole corn42%
Flour whole wheat20%
Rice flour15%
Flour from whole oats12%
Sugar7,6%
Sol1,9%
Baking powder1,5%
Only100,00%

After selecting the recipe for a dry mix 131 grind all the ingredients to achieve a uniform particle size. In one embodiment the particles are milled to a size of about 60 mesh or less. Usually in the process drazhirovanija preferred smaller uniform particles because smaller particles contribute to the achievement of uniform coverage.

When the Central part 111, the primary slurry 121 and dry mix 131 are ready, begin the first stage drazhirovanija 101. First, the volume of the primary slurry 121 serves in a pelleting machine. The suspension can be made in a variety of ways. In one embodiment the basis of the bacterial suspension 121 simply poured or pumped by the pump in a pelleting machine; in another embodiment of the primary slurry 121 sprayed. The amount added of the suspension 121 depends on the size of the vessel, the required size of the party in a pelleting machine, the relationship of the suspension 121 to the dry mix 131, the required number of layers, as well as other factors. Pelleting machine mixes the contents up until the primary slurry 121 will cover the Central part 111. As used here, the term "full coverage" means covering at least about 80% of the area accessible surface. The time required to achieve full coverage depends on a number of factors such as the geometry of the product, a viscous suspension, method of application, as well as others. In one embodiment, the time required to achieve full coverage, is in the range of from about 30 seconds to 10 minutes. The amount added of the suspension 121 also depends on the necessary number of cycles. Separate cycle is defined here as adding to the suspension followed by the addition of the solid ingredient. The number of cycles is due, among other factors, with the required number and thickness of layers. For example, if you want the nut was covered with a thin layer, it applies to only a few cycles. In the preferred embodiment, the number of cycles is in the range of from about 1 to 25, more preferably about 5 to 15 and Nai is more preferably about 10.

After adding the volume of the suspension 121 in a pelleting machine there, add the amount of dry mix 131. Dry mix 131, and the suspension 121, you can add in a variety of ways, including injection pump or precipitation in a pelleting machine. The amount of dry mix 131 depends on the required number of layers and the desired layer thickness, and the amount added to the suspension. Dry mix 131 and the primary slurry 121 add so that was attended by a sufficient number of suspensions 121 for adhesion of a dry mix 131 to the Central part 111. It depends on many factors, and can be set by trial and error or by using calculations. Usually add slightly more by weight of dry mix 131 than the primary slurry 121. In one embodiment the dry mix 131 is approximately from 15% to 35% of the product before baking or frying. The quantity of dry mix can be adjusted to achieve the desired taste and texture of the finished product. In one embodiment, the slurry is from about 10% to 25% of the product before baking or frying. Again these percentages vary depending on many factors, including the formulation of the suspension 121 and dry mix 131. As stated above, the stickiness of the primary slurry 121 regulate by changing the main ingredients of the suspension, which in turn affects the and the attitude of the suspension 121 to the dry mix 131, required to achieve full coverage.

After adding the dry mix 131 in a pelleting machine contents of the machine mix. The contents stirred for a time sufficient to fully covering the Central part 111 dry mix 131 and the primary slurry 121. The time required for full covering, also depends on many factors and is in the range of from about 1 to 10 minutes on a single layer. After stirring until fully covering the first cycle is completed. Usually at least one cycle is completed when creating at least one layer. If you are starting a new cycle, by adding a second volume of the primary slurry 121 and the second volume of dry mix 131 alternately to create a second layer. After completion of the last cycle is formed of the first intermediate product and completes the first stage drazhirovanija 101. The layers formed during the first stage drazhirovanija 101, collectively referred to as the inner layer.

In the preferred embodiment the finished product 124 contains inclusions 132. With regard to figure 1, the second stage drazhirovanija 102 is used for adhesion of inclusions 132 to the first intermediate product. The first ingredient of the second stage drazhirovanija is an auxiliary suspension 122. It is necessary that any inclusions 132, added to the product, ostalis is on the product to prevent waste and improve product integrity. To ensure the preservation of inclusions 132 on the product, the auxiliary suspension 122, prikleivaemaya inclusions 132 to the product should have high adhesion. As used here, the term "high adhesion" refers to a suspension capable of glue blotches at least about 80% of the surface of the Central part. However, as discussed previously, the use of suspensions with high stickiness leads to the creation of very hard glass-like texture. As discussed, since this quality is undesirable, the Applicant discloses the use of two suspensions, primary and secondary, only one of which necessarily has sufficient adhesion to the adhesion of the flakes. In one embodiment of the Applicant discloses the use of only one auxiliary suspension 121 required for adhesion of inclusions 132, eliminating unwanted vitreous texture arising from the use of suspensions with high stickiness in the process drazhirovanija.

Since the auxiliary suspension 122 is generally more sticky, it has a higher value of TE. Adhesion required for the auxiliary suspension 122, depends on many factors, including the size of the inclusions and the geometry and size of the Central part 111. It can be understood that the adhesion auxiliary suspension 122 not Dol is to be too high, when inclusions 132 are small and light, compared with the use of heavier and larger inclusions 132. Similarly, the large Central part 111 usually provides a more planar surface than the small Central part 111, which is favorable for adhesion of inclusions to the surface of the Central part 111. Accordingly, the adhesion auxiliary suspension 122 may be reduced if applied over the flat Central portion 111.

Auxiliary suspension 122 as the primary slurry 121 contains a binder agent. In one embodiment of the auxiliary suspension 122 contains at least one binding agent, such as honey, brown sugar, rice syrup and corn syrup. The use of such ingredients provides process flexibility in that the equipment for storage and processing of these ingredients can be used for both suspensions. The use of each ingredient regulate to achieve the required quality of the suspension and of the finished product. It should be noted that since the auxiliary suspension 122 is not mixed with the dry mix 131 and are not covered by it, often the ingredients auxiliary suspension 122 in the finished product 124 show a stronger flavor than the main ingredients of the suspension 121. In the preferred embodiment of the auxiliary with spense 122 contains water, brown sugar and sea salt. As discussed earlier, many consumers seek or avoid foods that contain corn syrup or consume products with a limited content of corn syrup. Accordingly, in one embodiment the binding agent from the secondary slurry 122 contains corn syrup in amounts less than about 5% by weight of the suspension. In the preferred embodiment the secondary slurry 122 does not contain corn syrup. Auxiliary suspension 122 may contain ingredients in ranges similar to those described for the primary slurry 121. Table 4 summarizes the composition of the auxiliary suspension 122 in one preferred embodiment.

Table 4
Recipe auxiliary suspension
IngredientContent, wt.%
Brown sugar60%
Water38%
Sol2,0%
Only100%

Auxiliary suspension 122 is stirred and heated at temperature is from about 150°F to 170°F. As for the main suspension 121, the main purpose of such heating auxiliary suspension 122 is to ensure dissolution and microbiological safety of ingredients. In addition, the temperature increase leads to the decrease of the viscosity, which facilitates the pouring of the suspension. As the primary slurry 121, the auxiliary suspension 122 can be pumped by the pump, pour or spray on the first intermediate product. Then the contents of a pelleting machine is stirred for a time sufficient to achieve a complete covering. In one embodiment, the time required to achieve a complete covering is in the range of from about 30 seconds to 10 minutes. The layer or layers of the auxiliary suspension 122 deposited on the first intermediate product, collectively referred to as the outer layer. Since the auxiliary suspension 122 add after the primary slurry 121, the outer layer of sticks on top of the inner layer.

After covering the first intermediate auxiliary suspension 122 the next stage in the second stage drazhirovanija 102 is the introduction of inclusions 132. Inclusions 132 can include many different ingredients, such as whole grain wheat, wheat bran, herbs, spices, sesame seeds, granola, ground oats, chopped nuts, poppy seeds, and various other seeds, pieces of f is aktov etc. Inclusions 132 can improve the nutritional value of the product, increasing its appeal to some consumers. In addition, like a dry mix 131, inclusions 132 may optionally include special ingredients, such as fruit powders, probiotics, beta-glucans, antioxidants and other phytochemicals tools that further enhance the nutritional quality of the product. Finally, inclusions 132 may have a different size, depending on the desired finished product. For example, inclusions 132 can be integral sesame seeds, or can be chopped walnuts, ground to particles of small size. As described above, often the suspension used for adhesion of inclusions 132 to the product, leads to the creation of too rigid product. This problem is compounded when inclusions 132 also contribute to the formation of hard texture. Thus, the use of inclusions 132 makes the open method of application of the two suspensions more appropriate.

Inclusions 132 are added after the auxiliary suspension 122 and, thus, on top of the outer layer. When you need more than one layer of inclusions are subject to many cycles of applying auxiliary suspension 122 and then applying the patches 132. In one embodiment add enough inclusions 132 and the sun is magatelli suspension 122 for partial covering of the first intermediate product inclusions 132. As used here, "sufficient" refers to the amount of the ingredient that leads to the desired properties, such as taste, texture, and coverage without excessive waste of ingredients. As used here, the term "partial coverage" means that at least 5% of the available surface area covered with splashes of 132. In the preferred embodiment inclusions 132 partially cover more than about 50% of the available surface area, while in a more preferred embodiment of the inclusions 132 cover about 80% of the available surface area. While in many incarnations, it is generally preferable that the finished product contained only one layer of inclusions 132, you can add subsequent cycles of the auxiliary suspension 122 and inclusions 132 to obtain a product with multiple layers of inclusions 132.

The contents of a pelleting machine mix up until the first intermediate product is partially covered with splashes 132, at this time formed the second intermediate product and completes the second stage drazhirovanija 102. In one embodiment, the time required to achieve partial covering is in the range of from about 1 to 20 minutes. Thus, in one embodiment, the time from the first addition of the primary slurry 121 to the formation of the second intermediate product and completion of the second phase drazhirovanija 102 is in the range of from about 45 minutes to 2 hours, more preferably from about 1 hour to 1.5 hours.

After the formation of the second intermediate product there are many possible next steps. In one embodiment, the product is subjected to final processing. Final processing may include frying, baking and the like. The figure 1 shows the preferred embodiment in which the next step is baking 103. In the preferred embodiment of the second intermediate product is baked at a temperature of from about 250°F to 350°F, and more preferably from about 285° to 310°F. the Product is baked for a period of time ranging from about 15 minutes to 1 hour, more preferably from about 25 minutes to 45 minutes. The baking of the second intermediate product leads to the loss of water 113 and, consequently, to reduce the moisture content. During and after baking 103 intermediate product usually lose about 5 wt.% up to 25 wt.% water, more preferably about 15 wt.% water. In the preferred embodiment the finished product has a moisture content of from about 0.5% to 4% and more preferably from about 1.5% to 3%.

As shown in figure 1, after step 103 the final step is the step of adding seasonings 104. The second intermediate product can be seasoned with salt or seasonings 114 to obtain the finished product 124. As used in the estuaries and the e l e C the term "seasoning" refers to a substance used to add flavor to the product. Examples of seasonings 114 include, without limitation, cinnamon, sugar, honey, cheese seasoning, garlic, etc. seasonings and salt 114 can be adjusted for taste and added before or after baking 103. In one embodiment of the second intermediate product is added about 1.1 wt.% the salt. In another embodiment of the second intermediate product add about 3 wt.% seasonings. These quantities are given only as examples and should not be considered limiting. The amount of salt or seasoning 114 or any of their combinations is virtually unlimited. Seasoning or salt 114 you can add in any necessary way known in the art. One such example is a spray of salt or seasoning 114 on the second intermediate product from about 2 wt.% spray oil that promotes adhesion of seasoning to the product. Seasoning and salt cascading apply to the product or to add in a pelleting machine. Thus, a finished product 124 containing seasonings 114 on top of the outer layer. It should be noted that not all steps are required in every embodiment. For example, in one embodiment, the second intermediate product is not baked. In this embodiment, the second intermediate product formed after C is the conclusion of the second stage drazhirovanija 102 and the optional step of adding seasonings 104, is a ready-made product. Thus, although it has been described one embodiment, specialists in the art will understand that the order and types of processing steps can be adjusted to obtain the required products without deviating from the scope of the present invention.

The above method results in crispy food product. At the completion of the product in one embodiment has a Central portion, the inner layer is bonded to the Central portion, the outer layer is glued to the inner part, and blotches located on the outer layer. Although the invention is shown and described in detail with reference to the preferred embodiment, specialists in the art will understand that can be made various changes in form and detail without separation from the essence and scope of the invention.

1. A method of obtaining a food product containing the following steps:
a) preparation of the primary suspension and auxiliary suspension, while both of these suspensions contain binder;
b) fully covering the Central part of the product number of the primary suspension, followed by the number of dry mixture in alternating order, with the formation of at least one layer, forming a first intermediate product;
c) covering the specified first intermediate quantities of the m auxiliary suspension followed by the number of inclusions to the formation of the second intermediate product;
while specified auxiliary suspension is more adhesive than the specified primary suspension.

2. The method according to claim 1, additionally containing phase:
d) baking the specified second intermediate product, in particular, the specified baking in step (d) comprises baking at a temperature of from about 250°F to 350°F, or the specified baking in the step (d) comprises baking in a period of time sufficient to obtain a food product with a moisture content from about 0.5% to about 4%.

3. The method according to claim 1, further comprising the step:
d) add seasonings to the specified intermediate product.

4. The method according to claim 1, in which the above-mentioned covering at step b) includes the introduction of the Central part of the product in a pelleting machine, or the specified capping at step b) includes covering the Central part of at least one ingredient selected from the group of: nuts, legumes, seeds, candies, fruits and vegetables, or the specified capping at step b) includes covering the Central part of the product with moisture content less than about 20 wt.%.

5. The method according to claim 1, in which the indicated preparation for step (a) includes preparing a primary slurry in which the specified binding agent in the specified pivot suspension includes at least one ingredient selected from the group: honey, rice syrup, brown sakh the R and corn syrup, or the specified preparation phase (a) includes preparing a primary slurry containing brown sugar in an amount of from about 0 wt.% to about 60 wt.%, or the specified preparation phase (a) includes preparing a primary slurry containing honey in amount from about 0 wt.% to about 35 wt.%, or the specified preparation phase (a) includes preparing a primary slurry containing rice syrup solids in the amount from about 0 wt.% to about 70 wt.%.

6. The method according to claim 1, in which the indicated preparation for step (a) includes preparing a primary slurry containing water and salt.

7. The method according to claim 1, in which the above-mentioned covering at step (b) includes spraying the specified pivot suspension, or specified capping at step b) includes covering a dry mixture containing sugar and whole grains, or the specified capping at step b) includes covering a dry mixture containing more than two grains, or the specified capping at step b) comprises covering with a dry mixture of starch-based, or specified capping at step b) includes covering so many dry mix that the second intermediate product comprises from about 15 wt.% to about 35 wt.% dry mixture, or the specified capping at step b) includes covering so many suspensions that this second intermediate product which contains from about 10 wt.% up to about 25 wt.% the main suspension.

8. The method according to claim 1, in which the above-mentioned covering at step (C) includes a partial covering for the specified second intermediate product inclusions, or specified capping at step (C) includes capping inclusions containing at least one ingredient selected from the group of: whole wheat, whole bran, sesame seeds, poppy seeds, granola, ground oats, chopped nuts, herbs, spices, seeds, fruits.

9. The method according to claim 1, in which the indicated preparation for step (a) includes the preparation auxiliary suspension in which the specified binding agent from the specified auxiliary suspension contains at least one ingredient selected from the group: honey, rice syrup, brown sugar and corn syrup, or a specific preparation phase (a) includes the preparation auxiliary suspension, in which the auxiliary suspension contains salt, or a specific preparation phase (a) includes the preparation auxiliary suspension where specified auxiliary suspension contains brown sugar in an amount of from about 0 wt.% to about 70 wt.%, or the specified preparation phase (a) includes preparing a primary slurry containing less than about 5% of corn syrup, or a specific preparation phase (a) includes preparing a primary slurry bezkonusnogo syrup, or the specified preparation phase (a) includes the preparation auxiliary suspension containing less than about 5% of corn syrup, or a specific preparation phase (a) includes the preparation auxiliary suspension without corn syrup.

10. Crispy food product that contains:
the Central part;
the inner layer attached to the said Central part, containing the basic suspension and dry mix;
the outer layer is glued to the specified inner layer containing an auxiliary suspension, more sticky than the specified primary suspension; and
inclusions located on the specified outer layer, partially covering the specified outer layer.

11. Crispy food product of claim 10, in which neither specified the main suspension or specified auxiliary suspension does not contain corn syrup.

12. Crispy food product of claim 10 which includes the Central part contains at least one ingredient selected from the group of: nuts, legumes, seeds, candies, fruits and vegetables, or the Central part have a moisture content in the amount of less than about 20 wt.%.

13. Crispy food product of claim 10 additionally containing seasonings, located on top of the specified outer layer.

14. Crispy food product of claim 10, in which the above is marked contain, at least one ingredient selected from the group of: whole wheat, whole bran, sesame seeds, poppy seeds, granola, ground oats, chopped nuts, herbs, spices, seeds, fruits.

15. Crispy food product of claim 10, in which the specified dry mixture in the specified inner layer contains whole grains, or the specified dry mixture in the specified inner layer contains more than two grains, or the specified dry mixture in the specified inner layer prepared on the basis of flour.

16. Crispy food product of claim 10 containing from about 15 wt.% to about 35 wt.% a dry mix, or in which the moisture content of from about 1.5% to about 4%.

17. Crispy food product of claim 10, in which the specified primary or secondary suspension contains at least one ingredient selected from the group: honey, rice syrup and brown sugar, or the specified primary or secondary suspension contains salt.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to a method for application of a layer containing at least fat or sugar, in particular, a layer of chocolate or chocolate substitute, onto a surface, in particular, the curved or irregular surface of an edible product such as a cookie, waffle or light snack. The method involves the product delivery in at least two spraying stages, each of them involving formation of a conical jet with angle α equal to 12° - 25°, preferably - to 18°, using at least one nozzle, and a vertical axis; the said nozzle is placed above the product at a height (H) from 200 mm to 800 mm, preferably - from 300 mm to 650 mm, so that the sprayed jet, when reaching the product, becomes a vertically oriented plume of drippings having a basically cylindrical shape.

EFFECT: invention ensures application of a thin layer onto a non-flat figured cereal based product with a satisfactory appearance preferably without significant losses of the product and the figured product; the said thin layer remains glossy.

34 cl, 7 dwg, 1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry and deals with a pneumatic system for seasoning with flavour substances. The flavour substance from the flavour substance loading funnel is brought in contact with food products inside a rotary drum using the combination of an eductor and four integrated vacuum generators which are actuated by compressed air. Each vacuum generator has a distributing nozzle in the form of a flanged slide-valve; compressed air (which is discharged through vortex channels distributed in a circumferential direction at the slide-valve outlet) enters the ring space between the slide-valve and its flange. Each vortex channel preferably has inclination angle 15° and yaw angle 15°.

EFFECT: invention allows to sequentially and efficiently spread a flavour substance across snack products surface and simultaneously reduce to a minimum total degree of the process complexity.

14 cl, 13 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of food (mainly meat) products in edible coating. The composition contains potato starch as the gelling component, dry granulated black currant juice with humidity content 15%, dry concentrated red currant juice with humidity content 60% and sugar at the following components ratio, wt %: dry granulated black currant juice - 32.5, dry concentrated red currant juice - 16.3, sugar - 16.3, potato starch -9,8, water - 25.1.

EFFECT: due to optimal ratio of natural components without addition of synthetic ingredients the produced coating has an attractive appearance and a solid structure which allows to protect the product against influence of environmental factors increasing thereby its storage term.

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of food (mainly meat) products in edible coating. The composition for production of edible coatings contains food gelatine as the gelling component, dry granulated black currant juice with humidity content 15%, dry granulated red currant juice with humidity content 60% and sugar at the following components ratio, wt %: dry granulated black currant juice - 32, dry concentrated red currant juice - 16, sugar -16, gelatine -12, water - 24.

EFFECT: due to optimal ratio of natural components without addition of synthetic ingredients the produced coating has an attractive appearance and a solid structure which allows to protect the product against influence of environmental factors increasing thereby its storage term.

FIELD: chemistry.

SUBSTANCE: articles based on biologically active polymer materials can be used in surgery when treating wounds and as materials for temporary replacement of body tissue, in biotechnology for obtaining matrices for growing cell cultures, in pharmaceuticals as carriers of enzymes and other biologically active compounds. The cross-linking reagents are 2,4-derivatives of 3-oxa glutaric dialdehyde (2,2'-oxydiacetaldehyde). These compounds can be obtained via periodate oxidation of monosaccharides, nucleosides and nucleotides.

EFFECT: low toxicity and biocompatibility of chitosan-based materials is achieved by using cross-linking reagents.

2 dwg, 12 ex

FIELD: food industry.

SUBSTANCE: article comprises a coating supported on a substrate material, wherein the coating comprises a carrier material containing a lipid which releasably retains a food modifier.

EFFECT: invention ensures heat-activated transfer or moisture-activated transfer of a food modifier from the coating to food materials.

38 cl, 1 dwg, 2 tbl, 9 ex

FIELD: food industry.

SUBSTANCE: invention relates to production technology of multi-component food products containing components with different moisture content and water activity. Multi-layered edible moisture barrier contains at least one lipidic layer and flexible hydrophobic layer. Lipidic layer contains from 65 to 99 wt % of edible low-melting triglyceride mixture with 35°C melting temperature and from 1 to 35 wt % of edible macrodispersive high-melting lipide with melting temperature 70°C and higher. Lipidic layer has solid fat content from 50 to 70% at 15 to 25°C and contains microdispersive particles of high-melting lipide not more than 0.1 micron in good supply to prevent fluid fat leakage from crystalline fat net.

EFFECT: invention allows to create multi-layered edible moisture barrier with sufficient mechanical flexibility, which is organoleptically admissible for different kinds of food in the interval of storage and usage temperatures.

34 cl, 2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention can be used for long-term storage products manufacturing. Method provides for freezing of products and covering its surfaces with solution. The latter makes protective cover. The solution is prepared directly before its usage. Drinking water at temperature 1-3°C in quantity of 500-700 weight parts is used for its preparation. From 5 to 15 weight parts of concentrated pectin-lecitin gel of special composition is added to it and carefully stirred to obtain homogeneous mass. After that from 5 to 15 weight parts of taste booster are added to obtained light gel and stirred to obtain homogeneous mass. Flavoring matter or food colouring can also be added. Finished solution is spread over frozen product by diffusion, immersion or other method.

EFFECT: increased inspiration date of products, improvement of esthetical, organoleptical and nutritive properties of products which are preserved during further cooking.

FIELD: foods.

SUBSTANCE: system of moisture release is suggested to use in food product having food component with high moisture activity and component with low moisture activity. The system has a layer of controlled moisture delivery, having food emulsion layer containing water as an inner phase. The layer of controlled moisture delivery contacts with food component with low moisture activity. Moreover, the system contains food moisture barrier layer, which contacts with food component with high moisture activity. The layer of controlled moisture delivery allows moisture migrating to food component with low moisture activity during storage of food product, reducing hardening of food product with low moisture activity. Food moisture barrier layer decrease migration of moisture from food component with high moisture activity.

EFFECT: shelf life extension of food product comparing with the same product without using system of moisture release.

22 cl, 4 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to agent and method for protection of foodstuffs from damage. Agent for protection of foodstuffs from damage represents birch bark extract as a liquid component wherein birch bark is dissolved or forms a dispersed system and wherein the content of birch bark extract and a liquid component is, wt.-%: birch bark extract, 0.01-40, and liquid component, 60-99.99. By other variant the agent used for protection of foodstuffs from damage represents package material comprising a base-forming component and a modifying agent wherein birch bark extract is used in the amount 0.01%, not less, of the base-forming component mass. Protection of foodstuffs from damage is provides by applying the indicated agent possessing high activity with respect to inhibition of growth of different pathogenic microorganisms on surface of foodstuffs or by packing the foodstuff into package material showing the same properties. Invention provides decreasing loss of foodstuffs in storage and transporting. Invention can be used for elevating storage time of sausage, cheese, fresh and processed meat, fish production, fruits, vegetables and so on.

EFFECT: valuable properties and enhanced effectiveness of agent.

7 cl, 13 ex

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food-concentrates industry during processing cereal products, mainly - grains of coffee, barley, rye, soya. The method envisages preliminary heating of the product in the chamber for conductive heating (at the first stage - with exhaust air, at the second stage - with superheated exhaust steam), subsequent drying of the product in the chamber for drying with dehydrated air and thermal treatment with superheated steam in the chamber for frying with intermediate moistening of the product. One performs recuperative heat exchange between superheated exhaust steam and dehydrated air. Steam is produced in a steam generator. One organises closed recirculation circuits for air and superheated steam. Exhaust air after the product drying is additionally heated in a condenser before supplying for the first stage. Exhaust air cooling and dehydration are performed in a plate heat exchanger of the steam-ejector refrigerant machine where the cooling medium is represented by water. Operating steam is represented by a part of saturated steam from the steam generator. The cooling medium recirculation is created in the plate heat exchanger. A part of condensate from the water-cooled condenser, condensate from the plate heat exchanger, from the chamber for conductive heating and moisture evaporated from the product are drained into the steam generator to form a closed cycle.

EFFECT: invention ensures the ready product quality within the preset values, enhancement of energy efficiency and environmental safety as well as performance improvement.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to a fermented product and such fermented product production method and may be used for metabolic syndrome prevention. The fermented product produced by way of addition of food microorganisms into grains of a crop selected from among barley, oat, rye, triticale, sorghum or a mixture thereof and the grains fermentation with such food microorganisms.

EFFECT: method allows to reduce carbohydrates content and increase that of beta-glucan in the fermented product.

17 cl, 3 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a fermented product and such fermented product production method and may be used for metabolic syndrome prevention. The fermented product produced by way of addition of food microorganisms into grains of a crop selected from among barley, oat, rye, triticale, sorghum or a mixture thereof and the grains fermentation with such food microorganisms.

EFFECT: method allows to reduce carbohydrates content and increase that of beta-glucan in the fermented product.

17 cl, 3 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The extruded material drying method involves stages whereat: gaseous medium with overheated vapour is provided for inside a shell, material is extruded inside the shell, the material is dried in the gaseous medium, the dried material is conveyed inside the shell. Extruded material drying device. The extruded material drying device contains a shell for retaining the gaseous medium with overheated vapour (the shell having an inlet and an outlet holes), a means for creating gaseous medium with overheated vapour inside the shell, an extruder connected to the inlet hole, a conveyor means for acceptance of material from the extruder and its conveyance through the outlet hole from inside the shell.

EFFECT: invention usage will allow to increase extruded material drying efficiency.

31 cl, 4 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely - methods for production of milk-containing food products. The method may be used for preparation of preventive-purpose products for improvement of immunity with individuals belonging to different age groups. During production of the fermented milk-containing oat food product the oat mixture to be fermented is prepared by way of mixing water-diluted milk with extruded oatmeal with particle size equal to (50-300)*10-6 cm in an amount of 100 g per 1000 ml of the milk-containing base with weight content of water in the mixture not in excess of 49%. The mixture to be fermented is pasteurised at a temperature of 75°C - 85°C during 8-10 min and cooled to a fermentation temperature. One introduces a starter into the mixture and proceeds with fermentation during 3-5 hours at a temperature of 32°C - 42°C and cooling to 6°C - 2°C. One performs food fillers introduction, stirring and cooling.

EFFECT: method allows to produce a product with pleasant taste and preventive medical properties, enriched with proteins containing highly bioavailable essential amino acids.

4 cl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to the preserves production technology. The method envisages preparation of recipe components, apricots blanching and straining, maize grits blanching, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with butter, sugar, salt, vanillin and cinnamon, packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the preserves production technology. The method envisages preparation of recipe components, apples blanching and straining, maize grits blanching, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with maize oil, sugar, salt, vanillin and cinnamon, packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, carrots blanching and straining, maize grits blanching, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with maize oil, sugar, salt, vanillin and cinnamon, packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: one prepares recipe components, blanches and strains apricots. Maize grits are blanched; sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components (while heated) with butter, sugar, salt, vanillin and cinnamon. The preserves are packed into containers, sealed and sterilised.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Recipe components are prepared. Apples are blanched and strained to produce puree. Maize grits are blanched until a 2.5 times weight increase. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the grits (while heated), puree and flour with butter, sugar, salt, vanillin and cinnamon. The produced mixture is packed. Then one performs sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to its confectionary branch. The method envisages preparation of jelly and fondant candy masses, the produced masses casting into starch moulds in layers one-by-one. Then one performs structurisation and glase coating of the sweets bodies. Then one performs packing. The ratio of fondant and jelly layers of the body is equal to (30-70%):(70-30%) respectively. The ratio of the glase to the body is equal to (20-22%):(80-78%) respectively. During the jelly mass tempering one introduces into it a water-and-alcohol extract of phyto-additives in an amount of 3-8% of the total jelly weight and citric acid or its mixture with water-soluble vitamin premixes. The phyto-additive are chosen from among great nettle, black currant, raspberry, cherry leaves, clover, alfalfa, thyme, dandelion herb, linden flowers or their mixture. During the fondant mass tempering one introduces into it a cake of phyto-additives in an amount of 0.5-2.5% the total fondant mass. The phyto-additives cake is produced during extraction of a vegetable raw material in the process of production of the extract for the jelly layer.

EFFECT: introduction of phyto-additives in the form of extract into the jelly layer allows to reduce the jelly mass viscosity and casting temperature and thus to reduce energy expenditure while introduction of the phyto-additives cake into the fondant layer reduces the fondant mass structurisation time, prevents migration of moisture within the sweets and decelerates growth of sucrose crystals inside the fondant layer.

3 ex

Up!