Method of granulated food product production

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 producing granulated food product, such as granulated material for food and products as fillers for ice cream, creams, sweet mass, puddings, jellies, soufflé.

Prior art

A prerequisite for the invention is the absence to date of the methods of obtaining the granulated food product from a liquid food, such as fruit and vegetable raw materials, balms, tinctures of flowers, cocktails, etc., with preservation of the organoleptic characteristics, peculiar to the fresh liquid foods, fruit, fruits, berries and vegetables.

Developed method for the production of caviar with the use of pectin [1]. In this way we obtain a mixture for granulation by mixing at a temperature of 55...60°C 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°C. Next, the granules are processed by an aqueous extract of tea, which contains 0,1...1% tannins and 0.1...1% calcium chloride for 20...30 minutes. The coloring process is carried out during 2 to 5 minutes in an aqueous solution of ferric chloride at a temperature of 5...10°C. the pellets washed with water, separated from the water centres what legirovaniem and carry out the cooking process to make the product specific taste and aroma.

Also known a method of production of similar natural grained calf [2], in which the mussel broth obtained by blanching mussels, boiled until the dry matter content of 10...20%. Chilled broth mixed with gelatin, sodium Caseinate, vegetable refined deodorized oil, add paste dye, obtained by separation of the tea extract ferric chloride. The mixture was thoroughly stirred, heated to a temperature of 45...50°C and filtered. From this mixture into pellets simulated caviar in the environment of vegetable oil at a temperature of 6...10°C. the Formed granules are separated from the oil, washed with water, treated with 0.2% solution of pectin and 0.25% solution of calcium acetate. Then hold culinary processing of the granules in the protein-oil emulsion, which consists of the mussel broth and vitamin-oil mixture.

Also there is a method of production of caviar black grainy from natural products "Phyto PL" [3]. This method differs in that the gelatin is soaked with milk whey, agar, sodium alginate or pectin. Formed in the butter granules are treated with so-called "cocktails". The cocktails are introducing vitamins, antioxidants, selenium, ciankobalamin, β-carotene, fish oil, and extracts of krill. Soak gelatin and polishuri the s seaweed carried out in solutions of medicinal plants (root Elytrigia repens, series, nettle, immortelle, burdock root, strawberry leaves).

A method of obtaining equivalent of caviar [4], selected as a prototype, which is that of a mixture, composed of ionotropic geleobrazovanie (pectin, sodium alginate or a mixture thereof), salt, and isolated soybean protein, extruded into pellets at 5% chilled to a temperature of 0...8°C solution of calcium chloride for 10 minutes. After washing the pellets pasteurized at 60°C and treated with flavoring emulsion. The product is a solid gel granules that simulates the taste of caviar fish, however, structural-mechanical characteristics significantly different from it.

The disadvantage of the prototype is the inability to control the structure of the granulated product, and hence its organoleptic properties, since it is impossible to control the diffusion processes, so the product will get unstable and diverse quality.

At the same time these products are characterized by low water-holding capacity, characteristic of the gels of alginate calcium, which lowers the organoleptic characteristics of the final product.

These drawbacks can be eliminated with the implementation of the present invention.

The essence of the invention

The purpose of izopet the tion is to obtain granulated food product from a liquid food, for example, juice, puree, kvass, wine, cider, balms, tinctures of flowers, cocktails, etc. as Well as liquid food products can be used a liquid product such as juice component of fruit and vegetable puree.

Also the aim of the invention is to develop methods of processing of fruit and vegetable raw materials in the food granulated product with preservation of the organoleptic and structural-mechanical properties, typical of fresh fruits and vegetables.

Other objectives and advantages of the invention will be described below as of the writing of this description.

The proposed invention provides the ability to get food pellets products that mimic the organoleptic and structural-mechanical properties of fruits, berries and vegetables. Received food pellets 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, characteristic selected for the granulation of the product.

Its structure is granulated food product is a granule, i.e. uniform structure.

Essentially the aim of the method is achieved as follows. Cook the mixture for granulation, for which the solution of sodium alginate concentration is mixed with soluble Sol is Yu - source of calcium, under these conditions, the interaction and the emergence of ionotropic gel is impossible. Simultaneously to this mixture thermotropic polysaccharide such as carrageenan, agar, pectin or mixtures thereof, in the form of a dry fraction, the ratio of sodium alginate, thermotropic polysaccharide and low-soluble calcium salts(5÷100):(5÷100):(1÷6). Translate thermotropic polysaccharide in a dissolved state by heating a mixture of sodium alginate and carrageenan to a temperature higher than the temperature of dissolution of thermotropic polysaccharide.

Thus, get the mixture to granulation in the form of a two-component system "colloidal solution of sodium alginate and thermotropic polysaccharide - soluble salt of calcium. On the colloidal state of the mixture for granulation is a suspension of poorly soluble salts in colloidal solution (sodium alginate and thermotropic polysaccharide), in which the ratio of solids to liquid basis, respectively(1,1÷20,6):(98,9÷79,4). Optionally in mixture for granulation add flavorings, protein, fat-containing substances, vitamins, dyes, or mixtures thereof.

Simultaneously prepare formative environment - based solution of soluble salts of calcium, for example: a solution of calcium chloride, calcium lactate in water and ready the t adapter environment - a solution of acid (such as citric, malic, acetic, grape acid or mixtures thereof) with a concentration of 0,1...0,6%.

During extrusion of the mixture for granulation in a formative environment at temperatures above the temperature of thermotropic gelation of polysaccharide produced primary shell granules due to their surface appearance of sodium alginate. Formed pseudogroup is separated from the forming medium and cool. Complete replacement of sodium by calcium alginate mixture for granulation) does not occur, and thermotropic polysaccharide (carrageenan) by cooling creates a thermotropic gel. After that, the formed pseudogenes with the primary sheath is moved in an adapter environment (for example, a citric acid solution with a concentration of 0,1...0,6% and maintain it for 30...180 minutes. The acid diffuses into granules, with soluble partially soluble salt of calcium released calcium ions interact with sodium alginate, forming ionotropic gel of calcium alginate. Creates a pellet with well-controlled properties, as the ratio of poorly soluble calcium salts to the sodium alginate controlled and justified. After separation of the granules from an adapter among them, washed with running water.

Thus, there is a pellet of mixed gel ionotropic due to shimodate of sodium alginate with calcium ions, obtained after dissolution of poorly soluble calcium salts, and thermotropic due thermotropic polysaccharide. At the same time the density of these Galiev controllable that provides control

To implement the invention provides for the existence of three liquid water environments:

- mixture for granulation, containing two-component system "colloidal solution of sodium alginate and thermotropic polysaccharide - soluble salt of calcium, the ratio of sodium alginate, thermotropic polysaccharide and less soluble salts(5÷100):(5÷100):(1÷6) respectively. Optionally in mixture for granulation can be added vkusoaromaticheskiye matter, protein, fat-containing substances, vitamins, colorants, and others;

- formative environment - based solution of soluble salts of calcium;

- adapter environment - acid solution (citric, malic, acetic, grape acid or mixtures thereof) with a concentration of 0,1...0,6%.

It should be noted that the use of the claimed invention to obtain granules containing ionotropic gel on the basis of sodium alginate and thermotropic gel-based thermotropic polysaccharide. While ionotropic part of gelation and low-soluble salt of calcium allows us to strictly control the calcium content in the granules, and thus structurally-mehanicheskaya granular product, namely consistency, which is also an advantage of the claimed invention.

Thermotropic part of gelation can improve the water-holding capacity and to establish the consistency of granulated product acceptable to the consumer, which is also an advantage of the claimed invention.

An important condition for the process of extruding the mixture for granulation is maintaining the temperature of the dissolution of thermotropic polysaccharides, which is in the range 80...85°, and extruding at a temperature higher than the temperature of thermotropic gelation of polysacharides, which is in the range 40...95°C, due to the point of thermotropic gelation of polysaccharides.

Example 1. 99.5 g of water dissolve 0.5 g of calcium chloride and is used as a formative environment. To prepare the mixture for granulation in 98.9 g of Apple juice (liquid food) dissolve 0.5 g of sodium alginate. In Apple juice is dispersed at a temperature of 81°C solids - 0.5 g thermotropic polysaccharide carrageenan, with the formation of a colloidal solution and 0.1 g of soluble salts of calcium phosphate with the formation of the suspension. Get 100 grams of a mixture where the ratio of juice : dry matter is that 98.9:1.1 and dry ingredients - sodium alginate : thermotropic polysaccharide (carrageenan) : f is SFAT calcium is 5:5:1.

Mixture for granulation at a temperature of 41°C above the temperature of thermotropic gelation of carrageenan (t=40°C), droplets ekstragiruyut in forming medium (aqueous solution of calcium chloride) with the formation of droplets with a diameter of 0.1 see Formed spherical shape is separated from the forming medium, transferred into a vessel with an adapter environment - a solution of citric acid with a concentration of 0.1% and incubated for 30 minutes with further separation from the acid solution and rinsing under running water. Get a semi spherical shape with the taste of Apple juice and a homogeneous, elastic, gel-like consistency, which does not lose moisture, the modulus of elasticity is Epanel=126,9 kPa. The aim of the method is reached.

Example 2. In a 99.0 g of water was dissolved 1.0 g of calcium chloride and is used as a formative environment. To prepare the mixture for granulation in 79,4 g cherry juice (liquid food) dissolve 10.0 g of sodium alginate. The juice is dispersed at a temperature of 85°C solids - 10.0 g of polysaccharide (pectin) with the formation of a colloidal solution and 0.6 g of soluble salts of calcium carbonate with the formation of the suspension. Get a 100.0 g of the mixture where the ratio of juice : the dry substance is 79.4:20,6 and dry ingredients - sodium alginate : polysaccharide (pectin) : calcium carbonate is 100:00:6.

Mixture for granulation droplets ekstragiruyut in shaping the environment at a temperature of 96°C above the temperature of gelation of pectin (t=95°C), with the formation of droplets with a diameter of 1.0 see Formed spherical shape is separated from the forming medium, transferred into a vessel with an adapter environment - malic acid solution with a concentration of 0.6% and incubated for 180 minutes with further separation from the acid solution and rinsing under running water. Get a semi spherical shape with taste of cherry juice and a homogeneous, elastic, gel-like consistency, which does not lose moisture, the modulus of elasticity is Epanel=130,0 kPa. The aim of the method is reached.

Example 3. In 99,25 g water dissolve 0.75 g of calcium chloride and is used as a formative environment. To prepare the mixture for granulation in 89,7 g of raspberry juice dissolve 5.0 g of sodium alginate. In the solution of the juice is dispersed at a temperature of 98°C solids - 5.0 g polysaccharides (agar) with the formation of a colloidal solution and 0.3 g of soluble salts of calcium phosphate with the formation of the suspension. Get a 100.0 g of the mixture where the ratio of juice : the dry substance is 89,7:10,3 dry ingredients - sodium alginate : polysaccharides (agar) : calcium phosphate is 50:50:3.

Mixture for granulation droplets ekstragiruyut in forming environments is at a temperature of 71°C, above the gelation temperature of agar (t=48°C), with the formation of droplets with a diameter of 0.5 cm was Formed spherical shape is separated from the forming medium, transferred into a vessel with an adapter environment - acid solution of grape with a concentration of 0.3% and incubated for 90 minutes with further separation from the acid solution and rinsing under running water. Get a semi spherical shape with taste of raspberry and homogeneous, elastic, gel-like consistency, the modulus of elasticity is Epanel=128,5 kPa. The aim of the method is reached.

Example 4. The same as in example 1, but differs in that dissolve 0.4 g of sodium alginate, dispersed 0.4 g thermotropic polysaccharide (carrageenan) and 0.05 g of soluble salts of calcium phosphate. Get a 100.0 g of the mixture where the ratio of juice : the dry substance is 99,15:0,85 dry ingredients - sodium alginate : polysaccharides (agar) : calcium phosphate is 4:4:0.5 in.

Mixture for granulation ekstragiruyut at 40°C, and the resulting form is kept in a secured environment - citric acid solution with a concentration of 0.09% and incubated for 30 minutes. In the spherical shape is not formed due to the low concentration of sodium alginate and carrageenan, and violations of the ratio of dry ingredients. Low concentration of acid and not enough in EMA keeping inhibit the formation of high modulus of elasticity. The aim of the method is reached.

Example 5. The same as in example 1, but differs in that the resulting mixture for granulation ekstragiruyut at a temperature of 39°C in shaping the environment.

Spherical shape is not formed by thermotropic gelation of the polysaccharide. The aim of the method is reached.

Example 6. The same as in example 1, but differs in that thermotropic polysaccharide (carrageenan) was dispersed at a temperature of 79°C.

The spherical shape of the deformed, have a pasty consistency at the expense of undissolved thermotropic polysaccharide. The aim of the method is reached.

Example 7. The same as in example 1, but differs in that the dissolving of 11.0 g of sodium alginate, dispersed 11,0 g thermotropic polysaccharide (carrageenan) and 0.7 g of soluble salts of calcium phosphate. Get a 100.0 g of the mixture where the ratio of juice : the dry substance is 77,3:22,7 dry ingredients - sodium alginate : polysaccharides (agar) : calcium phosphate is 110:110:7.

Mixture for granulation 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 incubated for 181 minutes. In the spherical shape is not formed due to the high concentration of sodium alginate and carrageenan, and violations of the ratio of dry components shall now. High concentration of acid and a long time-keeping give too acidic taste. The aim of the method is reached.

Example 8. 99.5 g of water dissolve 0.5 g of calcium chloride and is used as a formative environment. To prepare the mixture for granulation in 89,7 g of grape juice dissolve 2.5 g of sodium alginate. In the solution of the juice is dispersed at a temperature of 91°C solids - 2.5 g polysaccharides (agar) to obtain a colloidal solution and 0.2 g of soluble salts of calcium phosphate with the formation of the suspension. Get a 100.0 g of the mixture where the ratio of juice : the dry substance is 94,8:5,2 dry ingredients - sodium alginate : polysaccharides (agar) : calcium phosphate is 25:25:2.

Mixture for granulation droplets ekstragiruyut in shaping the environment at a temperature of 61°C, above the gelation temperature of agar (t=48°C), with the formation of droplets with a diameter of 2.5 see Formed spherical shape is separated from the forming medium, transferred into a vessel with an adapter environment - acetic acid solution with a concentration of 0.2% and incubated for 45 minutes with further separation from the acid solution and rinsing under running water. Get a semi spherical shape with the taste of grape juice and a homogeneous, elastic, gel-like consistency, the modulus of elasticity is Epanel=127,0 kPa. A the method is achieved.

Example 9. The same as in example 1, but differs in that instead of the Apple juice in 109,8 g of fruit and vegetable raw materials that meet the content in the system 98.9 g of juice, dissolve 0.5 g of sodium alginate, is dispersed at a temperature of 99°C solids - 0.5 g thermotropic polysaccharide to obtain a colloidal solution and 0.1 g of soluble salts of calcium phosphate with the formation of the suspension. Get a 100.0 g of the mixture where the ratio of mashed potatoes : dry matter is that 98.9:1.1 and dry ingredients - sodium alginate : thermotropic polysaccharide (carrageenan) : calcium phosphate is 5:5:1. The result is the formation of spherical shape with the texture of the mashed potatoes and the taste of pumpkin, the modulus of elasticity is Epanel=131,0 kPa. The aim of the method is reached.

Example 10. The same as in example 1, but differs in that instead of the Apple juice in 101,9 g of menthol balm, with a content of 97% water, which corresponds to the content in the system 98.9 g of water dissolve 0.5 g of sodium alginate, is dispersed at a temperature of 90°C dry substances - 0.5 g thermotropic polysaccharide to obtain a colloidal solution and 0.1 g of soluble salts of calcium phosphate with the formation of the suspension. Get a 100.0 g of the mixture where the ratio of mashed potatoes : dry matter is that 98.9:1.1 and dry ingredients - sodium alginate : thermotropic polysaccharide (carrageenan) : calcium phosphate extending t the 5:5:1. The result is the formation of spherical shape with the taste of menthol balm, the modulus of elasticity is Epanel=131, 5mm kPa. The aim of the method is reached.

Example 11. The same as in example 1, but differs in that instead of the Apple juice in 103,0 g tinctures of the flowers of the Linden, which contains 96% water, which corresponds to the content in the system 98.9 g of water dissolve 0.5 g of sodium alginate, is dispersed at a temperature of 99°C solids - 0.5 g thermotropic polysaccharide to obtain a colloidal solution and 0.1 g of soluble salts of calcium phosphate with the formation of the suspension. Get a 100.0 g of the mixture where the ratio of mashed potatoes : dry matter is that 98.9:1.1 and dry ingredients - 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 the Linden, the modulus of elasticity is Epanel=129,5 kPa. The aim of the method is reached.

Example 12. The same as in example 1, but differs in that instead of the Apple juice in 104,1 g Apple cocktail, which contains 95% water, which corresponds to the content in the system 98.9 g of water dissolve 0.5 g of sodium alginate, is dispersed at a temperature of 85°C solids - 0.5 g thermotropic polysaccharide to obtain a colloidal solution and 0.1 g of soluble salts of calcium phosphate with the formation of the suspension. Recip who have 100.0 g of the mixture, where the ratio of mashed potatoes : dry matter is that 98.9:1.1 and dry ingredients - 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 Epanel=130,2 kPa. The aim of the method is reached.

Example 13. The same as in example 1, but differs in that instead of the Apple juice in to 126.8 g of wine "sherry", which contains 78% water, which corresponds to the content in the system 98.9 g of water dissolve 0.5 g of sodium alginate, is dispersed at a temperature of 83°C solids - 0.5 g thermotropic polysaccharide to obtain a colloidal solution and 0.1 g of soluble salts of calcium phosphate with the formation of the suspension. Get a 100.0 g of the mixture where the ratio of mashed potatoes : dry matter is that 98.9:1.1 and dry ingredients - sodium alginate : thermotropic polysaccharide (carrageenan) : calcium phosphate is 5:5:1. The result is the formation of spherical shape with a taste of wine "sherry", the modulus of elasticity is Epanel=130,7 kPa. The aim of the method is reached.

Example 14. The same as in example 1, but differs in that instead of the Apple juice in to 112.4 g of Apple cider, which contains 88% water, which corresponds to the content in the system 98.9 g of water dissolve 0.5 g of sodium alginate, is dispersed at a temperature of 81°C solids - 0.5 g those who macrophage polysaccharide to obtain a colloidal solution and 0.1 g of soluble salts of calcium phosphate with the formation of the suspension. Get a 100.0 g of the mixture where the ratio of mashed potatoes : dry matter is that 98.9:1.1 and dry ingredients - 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, the modulus of elasticity is Epanel=to 129.2 kPa. The aim of the method is reached.

Implementation of the claimed invention allows to obtain a wide range of granular products with high organoleptic characteristics and manageable structure.

The granular product obtained by use of the claimed invention, thermally stable, which allows for pasteurization and has adjustable organoleptic characteristics due to the use of poorly soluble calcium salts, high microbiological stability and prolonged term storage.

Summary data are shown in table No. 1.

It is clear that the above presents several possible embodiments of the claimed invention. The invention is not limited to the above examples.

The technical result

The technical result of the claimed invention to provide a granulated food product from a liquid food, such as juice, puree, kvass, wine, cider, balms, tinctures of flowers, cocktails, etc.

<> Also the technical result of the claimed invention is the provision of processing of fruit and vegetable raw materials in the food granulated product with preservation of the organoleptic and structural-mechanical properties, typical of fresh fruits and vegetables.

Technical result of the claimed invention to provide a granulated food product with the appropriate organoleptic and structural-mechanical properties, processing properties, quality, safety and stability 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, IPC6A23L 1/328. Method for the production of granular food caviar from protein-containing raw material of animal origin. / Saecula; southern research Institute of marine fisheries and Oceanography. No. 5015500/13; Appl. 09.12.91; Publ. 20.05.93.

3. Pat. 38355 Ukraine, IPC7A23L 1/328. Spob vigotovlennya cry Corno Ernesto C natural products "To PL-6" / Pron 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 / Fumio Kasahara, Kuroiwa Isamitsu, Kasahara Manpei, Takamura Masatoshi, Toyama Takahisa; Kimitsu Depending Kenkyusho, Nisshin Oil Mills LTD. No. 55-117759; Appl. 28.08.1980; Op the nl. 11.03.1982.

79,9
Table 1
Indicators of sample quality on a five-point evaluation system
№ p/pQuality scoreThe sample from example No. 1The sample from example No. 2The sample from example No. 3The sample from example No. 4The sample from example No. 5The sample from example No. 6The sample from example No. 1The sample from example No. 2The sample from example No. 3The sample from example No. 4The sample from example No. 5The sample from example No. 6The sample from example No. 1The sample from example No. 2
Ball score
Organoleptic characteristics
1Appearance55522235555555
2Color55533335555555
3Smell555 33325555555
4Taste55522225555555
5Consistency55522225555555
Physico-chemical indicators
6The modulus of elasticity Epanel, kPa126,9130,0128,50000127,0131,0131, 5mm129,5130,2130,7to 129.2
7The water-holding capacity, % at a load of 10-3kgthe 98.979,489,7000094,878,278,088,682,081,0

1. A method of obtaining a granulated food product by extrusion injection mixture for granulation in shaping the environment, characterized in that the prepared mixture for granulation, which on the basis of the liquid food product prepared solution of sodium alginate and thermotropic polysaccharide, to which is added the less soluble salt with calcium, the ratio of sodium alginate, thermotropic polysaccharide and low-soluble calcium salts(5÷100):(5÷100):(1÷6), and dry substances to the liquid base- (1,1÷20,6):(98,9÷79,4) accordingly, when this transfer is specified thermotropic the polysaccharide in the dissolved state by heating the mixture to a temperature higher than the temperature of dissolution of the polysaccharide, resulting in a mixture for granulation in the form of a suspension of calcium salts in the solution of polysaccharides, which ekstragiruyut in shaping the environment at a temperature above the temperature of thermotropic gelation of the polysaccharide, at the same time as forming the environment of the use of the solution on the basis of soluble calcium salts, as a result of the extrusion mixture for granulation in shaping the environment formed the primary shell granules that move from the forming medium in an adapter environment - acid solution to what centrala 0,1...0,6%, in which they are matured for 30...180 min, resulting in the formation of the formed granules.

2. The method according to claim 1, in which thermotropic polysaccharide used: carrageenan, agar, pectin or mixtures thereof.

3. The method according to claim 1, in which the mixture for granulation ekstragiruyut at a temperature higher than the temperature of thermotropic gelation of polysaccharide (40...95°C).

4. The method according to claim 1, wherein translating the specified thermotropic polysaccharide in a dissolved state by heating to a temperature higher than the temperature of dissolution of thermotropic polysaccharide 80...85°C.

5. The method according to claim 1, in which the acid solution environment using an adapter: lemon, Apple, grape, acetic acid or mixtures thereof.



 

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3 cl, 4 dwg, 2 tbl, 8 ex

FIELD: food industry.

SUBSTANCE: 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).

EFFECT: method allows to produce functional food products with balanced chemical composition and with high vegetal protein content.

4 cl, 4 ex

FIELD: food industry.

SUBSTANCE: 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.

EFFECT: invention allows to produce a granulate resistant to oxidation the production method whereof is implemented under mild conditions.

18 cl, 6 tbl, 3 ex

FIELD: process engineering.

SUBSTANCE: proposed 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.

EFFECT: expanded range of animal feed, increased biological value.

2 cl, 1 dwg

FIELD: food industry.

SUBSTANCE: treated 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.

EFFECT: invention allows to process the treated food product with a low moisture and a high fat lipids content, to implement a short-duration operation of granulation at one device without moving mechanical parts usage and to use the produced granulated product during treated food products production.

18 cl, 4 dwg, 2 ex, 1 tbl

FIELD: food industry.

SUBSTANCE: soya 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.

EFFECT: invention facilitates production of natural food product containing vegetable and animal proteins, fats, adequate amount of carbohydrates and mineral substances with good organoleptic indices at relatively low cost due to implementing inexpensive components of its composition with long storage life increasing terms of selling and utilisation.

2 cl, 1 tbl, 2 ex

FIELD: food-processing industry, in particular, production of fast cook food products used in individual and public catering.

SUBSTANCE: 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.

EFFECT: prolonged shelf life of at least one year and provision for keeping of initial quality.

3 ex

FIELD: confectionary industry.

SUBSTANCE: proposed 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.

EFFECT: increased capacity of machine.

4 dwg

FIELD: food-processing industry.

SUBSTANCE: 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.

EFFECT: improved soaking of granulated food product with water and enhanced dispersion thereof in hot water.

12 cl, 3 tbl, 2 ex

FIELD: food-processing industry, in particular, production of flavor additives for preparing of foods.

SUBSTANCE: 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.

EFFECT: simplified method and improved quality of flavor additive and food prepared with the use of said flavor additive.

10 cl, 3 ex

FIELD: food-processing industry, in particular, preparing of formed protein products.

SUBSTANCE: method 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.

EFFECT: improved quality of ready product by increased porosity, and reduced consumption of power for drying process.

1 dwg, 1 ex

FIELD: food processing industry, cookery.

SUBSTANCE: invention 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.

EFFECT: broth item containing in single item different starting components for preparation of liquid dishes.

9 cl, 4 dwg, 2 ex

FIELD: food-processing industry.

SUBSTANCE: 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.

EFFECT: improved quality of soft bouillon tablet.

8 cl, 1 ex

FIELD: food-processing industry, in particular, powdered bouillon concentrate in the form of discrete particles, granules or agglomerate, and process for producing of powdered bouillon concentrate.

SUBSTANCE: 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.

EFFECT: improved solubility of resultant product in cold water.

9 cl, 1 ex

FIELD: food-processing industry.

SUBSTANCE: 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.

EFFECT: improved quality of solid bouillon tablet.

10 cl, 3 ex

FIELD: food-processing industry.

SUBSTANCE: 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.

EFFECT: increased yield of dry product, increased nutrient value and content of vitamins.

2 tbl, 3 ex

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