Method of granulated food product production. RU patent 2512024.
 Improved method for animal fodder conditioning / 2502320Invention relates to granulated animal fodder and its manufacture method. The method and fodder produced by the said method involve production of the initial composition containing 10-90 wt % of an organic acid, 1-90 wt % of a surfactant (based on ethoxylated castor oil having HLB from 4 to 18 and a molar ratio equal to 1 molecule of castor oil per 1-200 molecule(s) of ethylene oxide), 0-20 wt % of antimicrobial terpenes or ether oils, addition of water so that to produce a thermal treatment composition for and introduction of an effective quantity of the thermal treatment composition into animal fodder with sufficient heating for the fodder granulation or extrusion. The organic acid is selected from the group consisting of acetic acid, propionic acid, oleic acid or their mixture. |
| Method for production of fodder additive for prevention of animals and birds mycotoxicosis / 2502319 Invention relates to biotechnology and fodder production, in particular, to a method for production of a fodder additive for prevention of anima and bird mycotoxicosis. The method envisages mechanochamical treatment of the raw stock components with further granulation of the produced mixture. The components are represented by a mixture containing a mineral sorbent, hydrolised lignin and fodder yeast cell walls. The mechanochemical treatment consists in milling individual components in rotary vortex mills with an embedded particle classifier of in the components mixing and treatment in the presence of at least one compound enzyme preparation affecting hydrolised lignin residual polysaccharides and yeast cell walls polysaccharides. |
| Tableted sweets production method / 2492692 Invention relates to confectionary industry. The tableted sweets production method involves ingredient selection, milling, sequential mixing and tableting. The ingredients are represented by sublimated vegetal raw materials - fruit, berries, vegetables, edible parts of plants, flower and plants extracts as well as dextrose, inuline and another prebiotic or probiotic additive. The vegetal raw materials are subjected to milling into particles sized 10-150 mesh; then one performs sequential mixing (in a "drum tumbler" type mixer) of, at first, dextrose with inuline and the other prebiotic or probiotic additive during 5-25 minutes, then one adds the sublimated vegetal raw materials and carries out the process during 10-30 minutes. Then one performs tableting in the press to produce 2.0-3.5 g sweets. The press hobs are preliminarily treated with a 1.8 % alcohol solution of stearic acid; alternatively, a lubricant, for example, stearic acid is introduced into the produced sweet mixture in an amount of 0.5-4%; the initial ingredients are taken at the following ratio, wt %: sublimated vegetal raw materials - 32-70, dextrose - 25-60, inuline - 5-20, another prebiotic or probiotic additive - balance. The probiotic additive is represented by lacto- and bifidobacteria, the other prebiotic additive is represented by "Prebiolact", fructooligosaccharides, galactooligosaccharides and pectin. |
 Dish pelletiser with activator / 2491985Invention may be used in food and pharmaceutical industries. Dish pelletiser with activator comprises inclined dish arranged to revolve in case with cover, dish drive, material loading and unloading branch pipes, nozzles, wall and bottom blades, driven activator arranged in cover perpendicular the dish bottom with clearance relative to dish bottom and wall. Activator drive is equipped with axial vibrator. Said activator is composed of a rod with frames arranged perpendicular to the flow of material being pelletised wherein radial plates are secured at two pints, that is, at the rod and at the frame. |
| "vitaflor-p" dry probiotically active preparation / 2487547 Dry probiotically active biopreparation contains Vitaflor" starter in the form of a porous tablet (with pores sized no less than 50% and activity no lower than 5x10 CFU/ tablet) and powder of sublimation-dried drinking milk with fat content of 1.5-2.5%. Tablet production involves dispensing in aluminium moulds, cooling to a temperature equal to minus 35-45°C in a 6-7 mm thick layer with subsequent maintenance at a temperature of minus 30-35°C. Sublimation drying is performed at the condenser-freezer temperature equal to no higher than minus 50°C under the working chamber pressure equal to 13-15 Pa during 48-50 hours. The crystallised moisture sublimation period lasts 20 hours at the material temperature equal to no higher than 30°C; additional drying is performed during 8 hours at a temperature of 25°C. One produces a tablet with 19.0±1.0 mm diameter and 6.5±0.5 mm height. |
| Functional products production method / 2485806 Invention relates to food industry, in particular, to physiologically functional ingredients production and may be used during functional food products manufacture using soya. Soya protein is produced by way of thermal acid coagulation of soya protein base with ascorbic acid. The vegetal oily base is introduced into the prepared vegetal raw material at the components ratio equal to 1:1.5 respectively. The vegetal base is represented by carrots or sea-buckthorn berries or rosehips or ash or haw or magnolia-vine berries. The vegetal oily base is represented by sunflower or soya or olive or sesame oil. The oily base and vegetal raw material are milled together to produce finest particles of the vegetal raw material. The mixture extraction is performed till production of a vitamin-and-fat base and insoluble vegetal residue. One mixes the vitamin-and-fat base, separated from insoluble vegetal residue, with soya protein at a ratio of 1:(2-9). |
| Granulate containing unsaturated fatty acids and resistant to oxidation / 2423867 Invention relates to food industry. A water-dispersible granulate has average weighted weight diameter at least 100 mcm, preferably at least from 200 mcm and up to 2000 mcm. The said granulate contains: 40-90 wt % of carbohydrates; 2-30 wt % of lipids containing unsaturated fatty acids in an amount of at least 1%, preferably no less than 3% of the granulate weight and at least 30 mg/kg - 800 mg/kg of a metal enhancing oxidation and selected from the group consisting of ferrum, cuprum and their combinations wherein at least 50 wt %, preferably at least 70 wt % of lipids are present in the form of undispersed lipids. |
 Method of producing semolina by wet granulation technology using phototrophic biomass and fusa of organic oils and production line to this end / 2411885Proposed invention may be used in production of semolina from animal feed by wet granulation technology. Proposed method comprises granulation of loose animal feed with addition of liquid component into press granulator, drying and cooling of granulated animal feed, crushing of obtained product and its fractionating into three fractions: large, medium and fine fractions. It includes also feeding large fraction for crusging and discharge of medium fraction as finished product. Said liquid component represents phototrophic biomass of micro seaweed added to animal feed in mixing in amount of 10…15%. Granulated animal feed is air dried at 70…80°C and with air flow rate of 2300…2700 m3/(h·t), and cooled by air at 7…10°C and with air low rate of 1200…1400 m3/(h·t). Medium fraction, prior to discharging it in the form of finished product, is dragged by vegetable oil fusa in amount of 10…12 wt % of medium fraction weight. Vegetable oil fusa is preheated to 60…70°C, enriched by anti-oxidising agents and fat-soluble ferments and filtered. Then obtained product is coated by fine fraction. Finished semolina is kept in ventilated hopper. Absorption refrigerator is used for recovery of cooling and hot air, as well as for heating water used for heating vegetable oil fusa. Proposed production line comprises animal feed hopper, press granulator, cooling column divided into drying and cooling zones, toll mill and two-sieve screening machine. Additionally, production line comprises site for seaweed growing, dragging site, vegetable oil fusa preparation site, finished semolina storage and absorption refrigerator. |
 Method for granulation and recycling low moisture and high fat treated food product / 2401620Treated food product production method envisages compressed air injection into a housing. The housing contains a section in the shape of frustum of cone. The injected air moves downwards through the housing and, having reached the lower end of the housing, flows back upwards and is released from the housing through an outlet hole. The treated food product with a water content of less then 14% (weight) and a lipid content of more then 15% (weight) is injected into the housing, captured by the injected air and milled. Then obtained granulated product is discharged from the lower end of the housing and mixed at least with one other ingredient of the treated food product. Then the treated food product is prepared from them. |
 Procedure of preparing soya bean protein product / 2385630Soya bean seeds are washed and wetted in water whereupon protein substances are crumbled, extracted and suspended in water. Further lacto serum is added into suspension as coagulant at ratio 1:1. Suspension is divided into solid and liquid fractions. Moisture contents of solid fraction is brought to 25-30%. Produced mass is granulated with dimension of granule diametre 1.0-2.0 mm. Further there is performed two-stage drying at temperature 110°C during 30 minutes and at temperature 180°C till appearance of specific golden-yellow colour. Also produced granules can be crumbled to a powder state. |
| Fast cook food product / 2252613 Fast cook food product is prepared from raw material of animal or plant origin of any sort or from mixture thereof by grinding; introducing flavor additive and complex structuring additive; forming; thermal processing and drying without sublimation process for obtaining of product with fine-dispersion, moisture-absorbing, porous and moisture conducting structure. Said product is further flooded for bringing it to ready state. After flooding, ready product has following structural-mechanical properties: P=(5.0-600)·104; A=(50-900); Q=(100-2,000), where P is shear strain, Pa, A is cutting strain, J/m2, Q is maximal shear strain, Pa. This product does not require vacuum package or package filled with inert gas and also does not need employment of refrigerating chambers. |
 Halve candies pressing machine / 2260987Proposed machine has periodical feed conveyor made in form of rotary table with sockets. Dies are placed in sockets for displacement along fluoroplastic coating of fixed support table. Forming mechanism and ready product knockout mechanism are made in form of movable plate interacting with air cylinders. Spring-loaded turnable punches and spring-loaded catchers for orientation of dies are secured on movable plate. Machine is provided with device for breaking halve briquettes and delivering loose mass to rotary table. Said breaking device is made in form of rectangular section hopper under discharge port of which knife with blades is installed to provided breaking and delivering of mass into zone of pressing. |
| Granulated food product and method for producing the same / 2264135 Granulated food product has average diameter of particles of from 600 micron to 1,200 micron. Particles constituting less than 3% of volume of product have diameter less than 200 micron. Granulated food product comprises 2-10 wt% of fat with high melting temperature, 2-8 wt% of binding agent, and up to 92 wt% of filler. |
| Additive for preparing of food and method for producing the same / 2264136 Additive contains fat-based enclosure, with fat being solid at room temperature, and flowing or pasty flavor additive filler. Enclosure has fat content of 40-100% and includes up to 60% of polysaccharides and/or proteins, and/or fibers and/or salts. Filler/enclosure ratio in ready product is within the range of from 70/30 to 10/90. Method involves the following steps: heating enclosure material to thereby obtain product to be pumped out, with viscosity of said product being greater than or equal to viscosity of filler; providing joint extrusion of filler and enclosure material into mold in order to encapsulate filler within enclosure material. Method allows food additive to be produced, which is solid substance at room temperature and which is quickly melted upon contacting with hot food or hot surface. |
 Method for preparing of formed protein product / 2290835Method involves bringing moisture content of dough-like mass prepared on the basis of soya protein product, starch and soup concentrate, to 65-70%; forming resultant mixture by preliminarily heating to temperature of 115 C under pressure of 0.25 MPa for producing of 79 mm long, 50 mm wide and 4 mm high briquettes; drying briquettes using active air ventilation at temperature of 5-10 C. |
 Multicomponent broth item for producing of liquid dishes or components thereof / 2302175Invention relates to broth item in form of molded multicomponent item containing at least two visually and/or touchably discernible parts of different composition, in particular components for preparation of meat and vegetable broths. Item of present invention is useful for preparation of broth, souse, or soup. |
| Soft bouillon tablet and method for producing the same / 2308206 Soft bouillon tablet contains, wt% by total weight of tablet: butter 3-60; fat; fine-dispersed filler up to 70; coarse filler up to 79; and, wt% by total weight of butter and fat: up to 40% or even only up to 1% of fat. Method involves preparing preliminary dry mixture of powdered components, said mixture containing, wt% by total weight of tablet: fine-dispersed filler 5-70; coarse filler up to 79; adding into preliminarily prepared dry mixture 3-60 wt% of butter and, possibly, fat; mixing and forming tablets from said mixture. |
| Powdered bouillon concentrate / 2308207 Powdered bouillon concentrate contains, wt%: butter 1-20; fat; and filler 4-95. Method involves preparing dried preliminary mixture of powdered components, said mixture containing 4-95 wt% of filler; spraying onto dried component mixture emulsion containing, wt%: butter 1-20; fat, and preferably water up to 4%; mixing. |
| Solid bouillon tablet and method for producing the same / 2311091 Solid bouillon tablet contains, wt%: from 1 wt% to 20 wt% of oil and, possibly, up to 80 wt% of fat; preferably from 4 wt% to 80 wt% of crushed filler; up to 95 wt% of non-crushed filler; from 4 wt% to 35 wt%, preferably from 4 wt% to 20 wt%, of binding agent, and % by total weight of oil and fat, up to 40 wt% or even up to 30 wt%, preferably up to 20 wt% or even up to 10 wt%, or, which is more preferable, only up to 5 wt%, or even only 1 wt% of fat. Method involves preparing dry premix from powdered components, said premix containing crushed and non-crushed filler; spraying oil and, possibly, fat onto prepared premix; mixing resultant premix and adding dried vegetables and/or spicy leaves; thereafter, producing tablets from resultant mixture. |
| Method for producing of dried granulated pumpkin / 2317711 Method involves preliminarily cutting, pressing and granulating raw material, with juice being expelled at grinding and pressing stages; drying resulted granules by providing infrared power feeding from each side, with initial content of dry substances in pumpkin granules constituting 16%, diameter of granules making 0.004 m, and heat flux density making 2.69 kW/m2. |
FIELD: food industry.
SUBSTANCE: invention relates to food industry. According to the proposed method, a granulation mixture is prepared; for this purpose, a solution of sodium alginate and a thermotropic polysaccharide is prepared based on a liquid food product whereto a marginally soluble calcium salt is added. Resultant is a granulation mixture represented by a suspension of the calcium salt in the polysaccharides solution that is extruded into the forming medium at a temperature exceeding that of the thermotropic polysaccharide gelatination. The forming medium is represented by a solution based on soluble calcium salts. After extrusion, primary granule shells are formed that are relocated from the forming medium into the affixing medium which results in formed grounds generation.
EFFECT: proposed method enables production of a granulated food product from liquid food products such as juice, puree, kvass, wine, cider, balsams, flower infusions and cocktails.
5 cl, 1 tbl, 14 ex
The technical field
The invention relates to methods of obtaining granulated food product, such as granulated material for food and products in the form of fillings for ice-cream, creams, sweet mass, pudding, jelly, souffle.
Prior art
A prerequisite for the claimed invention is the absence to date of ways to get food granulated product of liquid food products such as fruit and vegetable raw materials, balms, tinctures of flowers, cocktails, etc., preserving organoleptic characteristics, peculiar to fresh liquid food products, fruits, fruits, berries and vegetables.
The developed method of production of eggs using pectin [1]. In this way we obtain a formula for granulirovanija by mixing at a temperature of 55...60 degrees With an aqueous solution of beet pectin (7...10%) and aqueous solution of gelatin (3...4%). The mixture drops ekstragiruyut in vegetable oil, cooled to a temperature of 5...10°N Next granules are treated water tea extract, which contains 0,1...1% tannins and 0.1...1% calcium chloride, for 20...30 minutes. The processing is carried out during 2...5 minutes and in aqueous solution of ferric chloride at a temperature of 5...10°N The pellets washed with water, separated from the water by centrifugation and implement culinary processing to provide the product with specific taste and aroma.
Also known method of production of similar natural granular caviar [2], in which mussel soup, obtained by blanching mussels, boiled until the dry matter content of 10...20%. A chilled soup mixed with gelatin, sodium Caseinate, vegetable refined deodorized oil, add pasty colour, obtained by separation of tea extract ferric chloride. Mix carefully mix, heated to a temperature of 45...50 C and filtered. From this mixture into pellets imitated caviar in the environment of vegetable oil at a temperature of 6...10°N Shaped granules are separated from the oil, washed with water, treat 0.2% solution of pectin and 0.25% solution of calcium acetate. Then hold culinary processing of granules in protein-oil emulsion, which consists of mussel soup and vitamin-oil mixture.
Also known method of production of caviar black granular from natural products "Phyto PL" [3]. This method differs in that gelatin, soaked with milk whey, agar, sodium alginate or pectin. Formed in oil granules are treated so-called "cocktail". The composition of cocktails enter vitamins, antioxidants, selenium, ciankobalamin, beta-carotene, fish oil, as well as extracts on the basis of krill. Soak gelatin and polysaccharides of algae carried out in solutions of medicinal plants (root quack grass, succession, nettle, immortelle, burdock root, strawberry leaves).
There is a method of obtaining an analogue of caviar [4]was chosen as a prototype, which is that of a mixture, which consists of ionotropic geleobrazovaniju (pectin, sodium alginate or their mixture), table salt, as well as isolated soybean protein, extruded into pellets 5% cooled to a temperature of 0...8 degrees of the solution of calcium chloride for 10 minutes. After laundering granules pasteurized at the temperature of 60 C and treated with flavoring emulsion. The product is a solid gel granules, imitating to taste caviar fish, however, by structural-mechanical characteristics significantly different from her.
The disadvantage of the prototype is the inability to control the structure of granulated product, hence its organoleptic properties, because you cannot control of diffusion processes, so the product is obtained unstable and diverse quality.
At the same time these products have low water-holding capacity, typical of the gels of calcium alginate, which lowers the organoleptic characteristics of the final product.
These shortcomings can be addressed by the implementation of the present invention.
The essence of the invention
The aim of the invention is to obtain food granulated product of liquid food products such as juice, puree, kvass, wine, cider, balms, tinctures of flowers, cocktails, etc. As well as liquid food can use a liquid Foundation product such as juice component of fruit and vegetable puree.
Also the aim of the invention is development of methods of processing of fruit and vegetable raw materials in the food granulated product preserving organoleptic and structural-mechanical properties, peculiar to fresh fruits and vegetables.
Other tasks and advantages of the invention will be described below as the presentation of the present description.
The proposed invention provides the ability to get food granular products, imitating organoleptic and structural-mechanical properties of fruits, berries and vegetables. Obtained granulated food products have a spherical shape with a diameter of 0,1...1,0 cm, consistency from elastic to hard and brittle, with taste and aroma typical of the selected for the granulation of the product.
In structure of food granulated product is a granule, i.e. uniform structure.
Essentially the aim of the method is achieved as follows. Cook the mixture for granulating, for which the solution of sodium alginate necessary concentration mixed with poorly soluble salt - source of calcium, under these conditions, the interaction and the emergence of ionotropic gel is impossible. Simultaneously to this mixture thermotropic polysaccharide, for example: carrageenan, agar, pectin or their mixtures, as the dry fraction, with a ratio of sodium alginate, thermotropic polysaccharide and less soluble salts calcium(5÷100):(5÷100):(1÷6). Translate thermotropic polysaccharide in dissolved state by heating a mixture of sodium alginate and carrageenan to temperatures above the temperature of dissolution of thermotropic polysaccharide.
So, get mixture for granulation in the form of two-component system "colloidal solution of sodium alginate and thermotropic polysaccharide - soluble salt of calcium. On colloid state of the mixture for granulating is a suspension of low-soluble salts in colloidal solution of sodium alginate and thermotropic polysaccharide), in which the proportion of dry substances in liquid basis, respectively)(1,1÷20,6):(98,9÷79,4). If necessary, in the mix for granulating add flavorings, protein, fat-containing substances, vitamins, dyes, or their mixture.
Simultaneously prepare shaping environment - solution on the basis of soluble salts calcium, for example: the solution of calcium chloride, calcium lactate in the water and prepare an adapter environment - acid solution (for example, lemon, Apple, acetic acid, grape acids or their mixtures) with a concentration of 0,1...0,6%.
During extrusion of mixtures for granulation in shaping the environment at temperatures above the temperature of gelation thermotropic polysaccharide produced primary shell granules by surface appearance of sodium alginate. Formed pseudogroup separated from forming environment and cool. While the full replacement of sodium calcium alginate (mixture for pelletising) not occur, and thermotropic polysaccharide (carrageenan) by cooling creates thermotropic gel. After that formed pseudogroup with the primary shell move in a secured environment (for example, citric acid solution) with a concentration of 0,1...0,6% and stand in it 30...180 minutes. Acid diffuses into granules, while soluble soluble salt of calcium released calcium ions interact with sodium alginate, forming ionotropic gel alginate calcium. Creates a pellet with well-controlled properties, as the ratio of low-soluble calcium salt to sodium alginate controlled and justified. After the separation of granules from an adapter among them washed under running water.
Thus, there is a pellet with mixed gel ionotropic due to the interaction of sodium alginate calcium ions, obtained after the dissolution of soluble salts of calcium, and thermotropic due thermotropic polysaccharide. At the same time, the density of these Galiev is out of control that provides control
For realization of the invention provides for the existence of three liquid water environments:
- mixture for granulating containing a two-component system "colloidal solution of sodium alginate and thermotropic polysaccharide - soluble salt of calcium", with a ratio of sodium alginate, thermotropic polysaccharide and less soluble salts(5÷100):(5÷100):(1÷6) respectively. If necessary, in the mix for granulating can be added vkusoaromaticheskiye substances, protein, fat-containing substances, vitamins, dyes and other;
- forming environment - solution on the basis of soluble salts calcium;
- adapter environment - solution acids (citric, malic, acetic acid, grape acids or their mixtures) with a concentration of 0,1...0,6%.
It should be noted that the use of the claimed invention receive granules, containing ionotropic gel on the basis of sodium alginate and thermotropic gel on the basis of thermotropic polysaccharide. This ionotropic part of gelation and poorly soluble salt of calcium allow clearly to control the content of calcium granules, and thus the structural-mechanical properties of granulated product consistency, which is also an advantage of the claimed invention.
Thermotropic part of gelation allows to increase the water-holding capacity and create consistency granulated product is acceptable to the consumer, which is also an advantage of the claimed invention.
An important condition of extrusion process mixtures for granulation is the temperature of the dissolution of thermotropic polysaccharides, which is in the range of 80...85 degrees, as well as extrusion at temperatures above the temperature of fermentation of thermotropic polisaharidov, which is in the range from 40 to 95 C, which is due to the point of gelation thermotropic polysaccharides.
Example 1. 99.5 g drinking water dissolve 0.5 g of calcium chloride and used as a formative environment. For preparation of mixes for granulation in 98.9 g Apple juice (liquid food product) dissolved 0.5 g of sodium alginate. In Apple juice was dispersed at a temperature of 81°C dry matter - 0.5 g thermotropic polysaccharide carrageenan, with the formation of colloidal solution and 0.1 g of soluble salts calcium phosphate with the formation of a suspension. Get 100 g mixture where the ratio juice : dry matter is that 98.9:1.1 and dry components - sodium alginate : thermotropic polysaccharide (carrageenan) : calcium phosphate is 5:5:1.
Mixture for granulation at a temperature of 41 degrees C higher than the temperature of fermentation of thermotropic carrageenan (t=40 C), droplets ekstragiruyut in shaping the environment (water solution of calcium chloride) with the formation of droplets with a diameter of 0.1 see Formed spherical form is separated from forming environment, transferred into a vessel with an adapter environment is a solution of citric acid with a concentration of 0.1% and incubated for 30 minutes with further separation from acid solution and rinse with running water. Get prefabricated spherical form with the taste of Apple juice and homogeneous elastic gel-like consistency that does not lose moisture, elasticity modulus is E sid =126,9 kPa. The aim of the method is achieved.
Example 2. In 99,0 g drinking water dissolve 1.0 g of calcium chloride and used as a formative environment. For preparation of mixes for granulation in 79,4 g cherry juice (liquid food product) dissolved 10.0 g of sodium alginate. In the juice was dispersed at a temperature of 85 degrees C solids - 10,0 g polysaccharide (pectin) with the formation of colloidal solution and 0.6 g of soluble salts calcium carbonate with the formation of a suspension. Get 100.0 g mixture where the ratio juice : dry substances is 79.4:20,6 and dry components - sodium alginate : polysaccharide (pectin) : calcium carbonate is 100:100:6.
Mixture for granulating droplets ekstragiruyut in shaping the environment at 96°C above the temperature of gel formation of pectin (t=95 degrees C), with the formation of droplets with a diameter of 1.0 Formed see the spherical form is separated from forming environment, transferred into a vessel with an adapter medium - malic acid solution with a concentration of 0.6% and stand over 180 minutes with further separation from acid solution and rinse with running water. Get prefabricated spherical form with taste of cherry juice and homogeneous elastic gel-like consistency that does not lose moisture, elasticity modulus is E sid =130,0 kPa. The aim of the method is achieved.
Example 3. In 99,25 g drinking water dissolve 0.75 g of calcium chloride and used as a formative environment. For preparation of mixes for granulation in 89,7 g of raspberry juice dissolved 5.0 g of sodium alginate. In the solution juice was dispersed at a temperature of 98°C solids - 5,0 g polysaccharide (agar) with the formation of colloidal solution and 0.3 grams of soluble salts calcium phosphate with the formation of a suspension. Get 100.0 g mixture where the ratio juice : dry substance makes up 89.7:10,3 dry components - sodium alginate : polysaccharide (agar) : calcium phosphate is 50:50:3.
Mixture for granulating droplets ekstragiruyut in shaping the environment at a temperature of 71°C higher than the temperature of fermentation of agar (t=48 degrees C), with the formation of droplets with a diameter of 0.5, see Formed spherical form is separated from forming environment, transferred into a vessel with an adapter medium - acid solution grape with a concentration of 0.3% and maintained for 90 minutes with further separation from acid solution and rinse with running water. Get prefabricated spherical form with the taste of raspberry and homogeneous elastic gel-like consistency, the modulus of elasticity is E sid =128,5 kPa. The aim of the method is achieved.
Example 4. The same as in example 1, but the difference is that dissolve 0.4 grams of sodium alginate, dispersed 0.4 g thermotropic polysaccharide (carrageenan) and 0.05 g soluble salts calcium phosphate. Get 100.0 g mixture where the ratio juice : dry substances is 99,15:0,85 dry components - sodium alginate : polysaccharide (agar) : calcium phosphate is 4:4:0,5.
Mixture for granulating ekstragiruyut at the temperature of 40 C, and the resulting form is kept in a secured environment is a solution of lemon acid of a concentration 0,09% and incubated for 30 minutes. In the spherical form not formed due to the low concentration of sodium alginate and carrageenan and violation of the ratio of dry components. Low concentration of acids and not enough time keeping prevent the formation of high modulus of elasticity. The aim of the method is not achieved.
Example 5. The same as in example 1, but the difference is that the mixture for granulating ekstragiruyut at a temperature of 39C C in shaping the environment.
The spherical form are not formed at the expense of gel formation of thermotropic polysaccharide. The aim of the method is not achieved.
Example 6. The same as in example 1, but the difference is that thermotropic polysaccharide (carrageenan) was dispersed at a temperature of 79 C.
The spherical shape of the deformed, have a pasty consistency through undissolved thermotropic polysaccharide. The aim of the method is not achieved.
Example 7. The same as in example 1, but the difference is that dissolve 11,0 g of sodium alginate, dispersed 11,0 g thermotropic polysaccharide (carrageenan) and 0.7 g soluble salts calcium phosphate. Get 100.0 g mixture where the ratio juice : dry substances is 77,3:22,7 dry components - sodium alginate : polysaccharide (agar) : calcium phosphate is 110:110:7.
Mixture for granulating ekstragiruyut at a temperature of 99°C, and the resulting form is kept in a secured environment - citric acid solution with a concentration of 0.7% and stand for 181 minutes. In the spherical form not formed due to the high concentration of sodium alginate and carrageenan and violation of the ratio of dry components. High concentration of acid and a long time-keeping attach too sour taste. The aim of the method is not achieved.
Example 8. 99.5 g drinking water dissolve 0.5 g of calcium chloride and used as a formative environment. For preparation of mixes for granulation in 89,7 g grape juice dissolved 2.5 g of sodium alginate. In the solution juice was dispersed at a temperature of 91°C solids - 2.5 g polysaccharide (agar) with a colloidal solution and 0.2 grams of soluble salts calcium phosphate with the formation of a suspension. Get 100.0 g mixture where the ratio juice : dry substances is 94,8:5,2 dry components - sodium alginate : polysaccharide (agar) : calcium phosphate is 25:25:2.
Mixture for granulating droplets ekstragiruyut in shaping the environment at a temperature of 61°C higher than the temperature of fermentation of agar (t=48 degrees C), with the formation of droplets with a diameter of 2.5 see Formed spherical form is separated from forming environment, transferred into a vessel with an adapter medium - acetic acid solution with a concentration of 0.2% and stand for 45 minutes with a further separation from acid solution and rinse with running water. Get prefabricated spherical form with the taste of grape juice and homogeneous elastic gel-like consistency, the modulus of elasticity is E sid =127,0 kPa. The aim of the method is achieved.
Example 9. The same as in example 1, but the difference is that instead of Apple juice in 109,8 g of fruit and vegetable raw materials, which corresponds to the content in the system 98.9 g of juice, dissolve 0.5 g of sodium alginate, was dispersed at a temperature of 99°C dry matter - 0.5 g thermotropic polysaccharide with getting colloidal solution and 0.1 g of soluble salts calcium phosphate with the formation of a suspension. Get 100.0 g mixture where the ratio puree : dry matter is that 98.9:1.1 and dry components - sodium alginate : thermotropic polysaccharide (carrageenan) : calcium phosphate is 5:5:1. The result is the formation of spherical shape with a texture mashed potatoes and taste of pumpkin, the modulus of elasticity is E sid =131,0 kPa. The aim of the method is achieved.
Example 10. The same as in example 1, but the difference is that instead of Apple juice in 101,9 g balm mint, with content of 97% of water, which corresponds to the content in the system 98.9 g water dissolve 0.5 g of sodium alginate, was dispersed at a temperature of 90 degrees Celsius dry matter - 0.5 g thermotropic polysaccharide with getting colloidal solution and 0.1 g of soluble salts calcium phosphate with the formation of a suspension. Get 100.0 g mixture where the ratio puree : dry matter is that 98.9:1.1 and dry components - sodium alginate : thermotropic polysaccharide (carrageenan) : calcium phosphate is 5:5:1. The result is the formation of spherical shape with taste menthol balm, the modulus of elasticity is E sid =131, 5mm kPa. The aim of the method is achieved.
Example 11. The same as in example 1, but the difference is that instead of Apple juice in 103,0 g tincture on the colours of a Linden, which contains 96% of the water that corresponds to the contents in the system 98.9 g water dissolve 0.5 g of sodium alginate, was dispersed at a temperature of 99°C dry matter - 0.5 g thermotropic polysaccharide with getting colloidal solution and 0.1 g of soluble salts calcium phosphate with the formation of a suspension. Get 100.0 g mixture where the ratio puree : dry matter is that 98.9:1.1 and dry components - sodium alginate : thermotropic polysaccharide (carrageenan) : calcium phosphate is 5:5:1. The result is the formation of spherical shape with the taste of the tincture on the flowers of Linden, the modulus of elasticity is E sid =129,5 kPa. The aim of the method is achieved.
Example 12. The same as in example 1, but the difference is that instead of Apple juice in 104,1 g cocktail Apple, which contains 95% water, which corresponds to the content in the system 98.9 g water dissolve 0.5 g of sodium alginate, was dispersed at a temperature of 85 degrees C dry matter - 0.5 g thermotropic polysaccharide with getting colloidal solution and 0.1 g of soluble salts calcium phosphate with the formation of a suspension. Get 100.0 g mixture where the ratio puree : dry matter is that 98.9:1.1 and dry components - sodium alginate : thermotropic polysaccharide (carrageenan) : calcium phosphate is 5:5:1. The result is the formation of spherical shape with a taste of Apple cocktail, the modulus of elasticity is E sid =130,2 kPa. The aim of the method is achieved.
Example 13. The same as in example 1, but the difference is that instead of Apple juice to 126.8 in the city of wine "sherry", which contains 78% water, which corresponds to the content in the system 98.9 g water dissolve 0.5 g of sodium alginate, was dispersed at a temperature of 83 ℃ dry matter - 0.5 g thermotropic polysaccharide with getting colloidal solution and 0.1 g of soluble salts calcium phosphate with the formation of a suspension. Get 100.0 g mixture where the ratio puree : dry matter is that 98.9:1.1 and dry components - sodium alginate : thermotropic polysaccharide (carrageenan) : calcium phosphate is 5:5:1. The result is the formation of spherical shape with the taste of wine "sherry", the modulus of elasticity is E sid =130,7 kPa. The aim of the method is achieved.
Example 14. The same as in example 1, but the difference is that instead of Apple juice to 112.4 in g Apple cider, which contains 88% of the water that corresponds to the contents of the system 98.9 g water dissolve 0.5 g of sodium alginate, was dispersed at a temperature of 81°C dry matter - 0.5 g thermotropic polysaccharide with getting colloidal solution and 0.1 g of soluble salts calcium phosphate with the formation of a suspension. Get 100.0 g mixture where the ratio puree : dry matter is that 98.9:1.1 and dry components - sodium alginate : thermotropic polysaccharide (carrageenan) : calcium phosphate is 5:5:1. The result is the formation of spherical shape with a taste of Apple cider, modulus of elasticity E is SIMP =to 129.2 kPa. The aim of the method is achieved.
Realization of the claimed invention allows to receive a wide range of granular products with high organoleptic characteristics and managed structure.
Granulated product obtained using the claimed invention, thermally resistant that allows for pasteurization and has adjustable organoleptic characteristics through the use of low-soluble salts of calcium, high microbiological stability and prolonged the term of storage.
Aggregated data presented in table №1.
It is clear that the above are a few possible options for the implementation of the claimed invention. The invention is not limited to the above examples.
The technical result
The technical result of the invention is to obtain food granulated product of liquid food products such as juice, puree, kvass, wine, cider, balms, tinctures of flowers, cocktails, etc.
Also the technical result of the invention is to provide processing of fruit and vegetable raw materials in the food granulated product preserving organoleptic and structural-mechanical properties, peculiar to fresh fruits and vegetables.
Also the technical result of the claimed invention to provide food granulated product with the appropriate organoleptic and structural-mechanical characteristics, technological properties, quality, safety and stability of characteristics during storage.
LITERATURE
1. Pat. 4341808 USA, IPC A23L 1/04. Process for production of rol-like multilayer spherical structure / Kuwabara Kioyoaki, Jyoraku Massanori, Nippon Garbide Kogyo K. - No. 170286; Appl. 18.08.80; Publ. 27.07.83; NCI 426/573.
2. Pat. RF 2035171, MPK 6 A23L 1/328. Method of production of food granular caviar from protein-containing raw materials of animal origin. / Saecula; the southern research Institute of marine fisheries and Oceanography. No 5015500/13; Appl. 09.12.91; Publ. 20.05.93.
3. Pat. 38355 Ukraine, IPC 7 A23L 1/328. Spob vigotovlennya cry Corno Ernesto C natural products ' To PL-6" / Pronn I.B. - No. 2000063735; Appl. 26.06.2000; Publ. 15.05.2001.
4. Pat. 57-043647 Japan, IPC A23L 1/04, A23L 1/325. Production of spawn-like food product / Kasahara Fumio, Kuroiwa Isamitsu, Kasahara Manpei, Takamura Masatoshi, Toyama Takahisa; Kimitsu Depending Kenkyusho, Nisshin Oil Mills LTD. No 55-117759; Appl. 28.08.1980; Publ. 11.03.1982.
Table 1Indicators of the quality of samples on a five-point evaluation system
No. p/pQuality score
The sample on the sample №1
The sample on the sample №2
The sample on the sample №3
The sample on the sample №4
The sample on the sample №5
The sample on the sample №6
The sample on the sample №1
The sample on the sample №2
The sample on the sample №3
The sample on the sample №4
The sample on the sample №5
Sample for example №6
The sample on the sample №1
The sample on the sample №2
Ball assessment
Organoleptic characteristics
1Appearance
5 5 5 2 2 2 3 5 5 5 5 5 5 5 2 Color 5 5 5 3 3 3 3 5 5 5 5 5 5 5 3 Smell 5 5 5 3 3 3 2 5 5 5 5 5 5 5 4 Taste 5 5 5 2 2 2 2 5 5 5 5 5 5 5 5Consistency
5 5 5 2 2 2 2 5 5 5 5 5 5 5Physical-chemical characteristics
6The modulus of elasticity E panel , kPa
126,9 130,0 128,5 0 0 0 0 127,0 131,0131, 5mm
129,5 130,2 130,7to 129.2
7Water-retaining ability,%, with a load of 10 -3 kg
98,9 79,4 89,7 0 0 0 0 94,8 78,2 78,0 88,6 79,9 82,0 81,01. The method of obtaining granulated food products by extrusion injection of the mixture for granulation in shaping the environment, wherein cook the mixture for granulating, which on the basis of liquid food product prepare a solution of sodium alginate and thermotropic polysaccharide, to which is added the low-soluble salt of calcium, with a ratio of sodium alginate, thermotropic polysaccharide and less soluble salts calcium(5÷100):(5÷100):(1÷6), and dry substances to the liquid base- (1,1÷20,6):(98,9÷79,4) accordingly, this translated specified thermotropic polysaccharide in dissolved state by heating the mixture to a temperature higher than the temperature of dissolution of polysaccharide, resulting in a mixture for granulation in the form of suspension of calcium salts in solution of polysaccharides, which ekstragiruyut in shaping the environment at temperatures above the temperature of gelation thermotropic polysaccharide, as shaping the environment of the use solution on the basis of soluble salts of calcium, as a result of the extrusion mixture for granulation in shaping the environment formed the primary shell granules that move from shaping the environment in an adapter environment - acid solution with a concentration of 0,1...0,6%, in which they stand for 30...180 minutes, resulting in the formation shaped granules.
2. The method according to claim 1, which as thermotropic polysaccharide use: carrageenan, agar, pectin or their mixtures.
3. The method according to claim 1, wherein the mixture for granulating ekstragiruyut at temperatures above the temperature of gelation thermotropic polysaccharide (40...95 C).
4. The method according to claim 1, wherein translate specified thermotropic polysaccharide in dissolved state by heating to temperatures above the temperature of dissolution of thermotropic polysaccharide 80...85 degrees C.
5. The method according to claim 1, which as acid solution environment using an adapter: lemon, Apple, grape, acetic acid or mixtures thereof.