Method and installation for manufacture of moulded food products and food product

FIELD: food industry.

SUBSTANCE: invention is related to a method for manufacture of moulded food products. The method involves manufacture of a frozen semi-product of meat, game, poultry of a combination thereof. From the said semi-product, a food product of desirable shape in the process of processing in a technological line with application of at least single-time moulding process. In the process of moulding, the semi-product, with the help of at least one stamp, is pressed to a flat or profiled thrust plate to impart the required shape. The stamp exercises impact onto the semi-product at at least two stages of partial squeezing. The partial squeezing stages are spaced in time with an intermediate stage or a pause. At the first partial squeezing stage the semi-product preliminary moulding is performed. At the second partial squeezing stage, the semi-product additional moulding is performed by way of increasing squeezing pressure and/or further movement of the stamp in the direction of the thrust plate.

EFFECT: invention allows to produce a frozen semi-product and to prevent appearance of ruptures in the semi-product structure or change of the product colour or fibrous structure.

19 cl, 16 tbl

 

[0001] the Present invention relates to a method of manufacturing a molded food products, according to which one or a variety of food products, which include, in particular, uglevodsoderzhashchie products, meat, fish, game, poultry and/or vegetables, or combinations and/or mixtures of such food products, produce, frozen semi-finished product, and this intermediate product is formed into a food product desired shape during processing on the production line using at least a single molding process, moreover, in the molding process the semi-finished product using at least one of the stamp is pressed against a flat or shaped thrust plate to impart the required form.

[0002] furthermore, the present invention relates to an apparatus for implementing the above method and food product made by this method.

The level of technology

[0003] a method of manufacturing a molded food product of this type is known from the patent EP 1156720 B1. According to the method as semi-finished products used whole pieces of meat streaked with fat, which is placed in the cavity of the mold, and using the stamp give them a geometric shape defined by the cavity of the mold. However, depending on the thickness and width of the semi-finished products, must the deformation to a greater or lesser whom are largely. Formed thus a piece of meat is then removed from the cavity of the mold and optionally sent for further processing, in particular to a heat treatment or cooking otherwise.

[0004] Although the known method enables the production of meat products desired shape due to deformation of meat there is a danger that the structure of the meat, despite the most gentle process conditions are changed so that the thus prepared piece of meat for the consumer will be different from natural piece of meat, in particular, in appearance, softness (tenderness) and a taste sensation.

[0005] in Addition, when significant during the press molding process there is always the possibility of spontaneous breaks in the cellular structure of the meat, which can lead to the loss experience of the wholeness of the piece or in a subsequent heat treatment, to the collapse of the piece along these breaks, change of colour in the appropriate places, the accumulation of spices in areas disturbed cellular structure or at least the fibrous product.

Description of the invention

[0006] Therefore, the present invention is a modification of the method described above so that, first, to provide a more gentle mode of deformation of the semifinished product in order of applicability: the BA for other kinds of semi-finished products and secondly, to ensure the minimum possible impact on the semi-finished product in the molding process.

[0007] This task, in accordance with the present invention, is solved in that the force of pressure of the stamp acts on the semi-finished product on at least two stages of partial compaction, separated in time by an intermediate stage or a pause, and the first step of partial compaction occurs prior to the forming of semi-finished product, and at the second stage partial pressing the molding semi-finished product by increasing compaction pressure and/or further movement of the punch in the direction of the thrust plate.

[0008] In accordance with the method of the present invention, the deformation called experts in the industry, the term "molding" is staged or cyclic way. However executed one after the other, two or more stages of the partial pressing, and after each of these steps is provided an intermediate stage. This intermediate step can include a pause, during which the stamp remains in constant position without lifting or lowering.

[0009] However, an intermediate step may also include the raising of the stamp to withdraw from contact with the semi-finished product, or during this stage may be additional stages with the person. For example, if the corresponding execution of the molding device to stamp it is possible that during the intermediate stage of the stamp, although it will not be lowered further, but will continue to put pressure on the semi-finished product, and thus relative movement of the thrust plate and the semi-finished product or stamp and semi-finished product in the areas of massage, perpendicular to the direction of extrusion, and will provide stress relief in preformed parts, semi-finished products.

[0010] as semi-finished products according to the present invention can be any of the types of food products, including those intended for animal feeding. Thus, the invention is not limited to the processing of meat, poultry or fish, including the entrails of animals or fish, and pre-heat-treated or otherwise brought to a full or partial availability of products, but can also be used for all other food and recipes of foods, such as vegetables, bakery products and pasta, etc.

[0011] a Significant difference of the preferred method of molding is that the semi-finished product, in the form of either natural product or pre-treated product is first subjected to rapid freezing and p and this selects the operating temperature, providing cooling of the semi-finished product to a temperature below its freezing point or below the freezing point contained in the material of liquids, possible salt content in the material. Typically, however, the application of the invention is not limited to this condition; it is theoretically also possible recycling is not completely frozen composition or fully thawed semi-finished product by the method according to the present invention, and for such semi-finished products always possible to perform further processes (cooking) immediately after completion of the molding process.

[0012] an Example of the preparation of the semi-finished product to the processing method according to the present invention can serve as preparation lump of meat. In the processing of meat products meat, usually prepare before molding by a known method softening meat, which marinades and spices massaging injected into the meat. Through this process of massaging the composition of the natural meat due to the introduction of the marinade is changed, thus there is a shift in the freezing temperature from the freezing point of water in the direction of lower temperatures. Accordingly, to ensure the possibility of forming frozen semi-finished product is cooled to correspondingly lower temperatures.

<> [0013] In the case of vegetable mixes, meat or pasta with vegetable stuffing or other similar products, the freezing point can be lowered by the introduction in the formulation of certain components, such as sauces, mustard, and some basic ingredients. In these cases, preference is also given to the selection of the temperature that enables the processing of frozen semi-finished product.

[0014] the Advantage of this frozen semi-finished before unfrozen is that he is much more stable after the molding process due to embrittlement in the process of freezing and of the adhesion forces of the liquid crystals, which were formed during freezing. In principle, the application of the present invention for unfrozen molded products, so the following description provided by the invention advantage is not restricted to the frozen molded products, it is understood that the use of the invention provides particular advantages in the case of frozen semi-finished products.

[0015] In the simplest case, the implementation of the present invention can be made only compression of semi-finished products without the use of special cavities of the mold. This method can be applied, for example, for a manufacturer is pre-molded, which then can be processed for cooking schnitzel with cream. As such schnitzel, as is well known, are characterized by a very thin layer of meat, in this case, you can crush an ordinary piece of meat to the desired thickness.

[0016] According to alternative implementation of the present invention, in contrast, uses the cavity of the mold, which is shrinked prefabricated. In this case, by selecting the corresponding contour of the mold is possible to receive a food product, which has, in particular, seeming ridiculous form, to become, for example, more attractive to children, or, despite different initial form has the shape of a natural food product. For example, it is possible to prepare the product, the shape of which corresponds to the contour of steak or hamburger, from the pieces of meat arbitrary shape.

[0017] in Addition to meat processing, the method according to the present invention can be applied in the processing of all other foods. Possible formation of intermediate products, for example, not only from vegetable products, but also making such a way pasta or, in particular, products from combinations of the mentioned products. The use of frozen semi-finished, it might make sense not only from the point of view of the improved machinability of frozen materials, n and for reasons of increasing the efficiency of pollution prevention products containing eggs or poultry meat, such as Salmonella.

[0018] In accordance with the present invention a method of forming is carried out in several stages of partial compaction, and a simple variant of implementation of the present invention is that the stamp down on the semi-finished product in cyclic mode, and the desired formation is achieved gradually through the lungs impact movements. The duration of the phases of the partial pressing in principle can be any, however, of particular advantage are the stages of the partial pressing duration from 0.1 s to 60 s, preferably from 0.5 s to 2 sec. In the end, however, suitable the duration of the stage of partial compaction depends on the desired degree of deformation and, of course, the characteristics of the processed semi-finished product.

[0019] In one of the possible variants of the process it is possible to measure the speed of deformation during molding to respond to unexpected circumstances, in particular, with a high degree of deformation. For example, if the moulder come servings of meat of various shapes, but the same mass, the degree of deformation required for the manufacture of homogeneous products may vary within wide limits depending on the original form of the semi-finished product. This may be alsoobe is applied in the case of a high degree of strain prematurely abort stage partial pressing, the duration of which in itself provides increased, with the aim of ensuring pause for prior removal of internal stresses in highly deformed meat or to soften the meat on the above-mentioned stages of massaging. In particular, the duration of this stage partial compaction can be reduced to 0.5 to 1 C.

[0020] In a preferred embodiment of the method according to the present invention have not only a two stage partial pressing, but a greater number of such stages, for example, 10, 20 or 30 steps. These stages of partial compaction can have the same or different duration. In particular, when forming the meat was appropriate to apply more than 5, for example, approximately 10-15, steps partial pressing the duration of each stage is approximately 1 C. Between stages provides a pause of 1 s each. Thus, the effect corresponding to continuous light drumming, and a stamp at each stage of the partial extrusion passes a small part of the way toward the thrust plate.

[0021] For each material, semi-product and for each required or expected degree of deformation may be advisable to install different values of the duration and the pressure applied at the stages partially the CSOs pressing. For example, you can recommend to shorten the stages of partial compaction with increasing degree of deformation, which is expedient, in particular, when processing semi-finished products, which must be subjected to a slight compression in the transverse direction, however, a significant alignment but the thickness in the direction of pressing. In this case, the first pre-molding can be performed with a corresponding significant movement of the stamp, while the subsequent final forming to implement at short movements of the stamp, however, involvement in the process increased amounts subject to molding of meat due to increased surface contact of the stamp with the cake mix. At a later stage it may be useful to decrease the path deformation, for example, reducing the duration of the phases of the partial pressing.

[0022] However, depending on the form of prefabricated solution can be achieved in exactly the opposite way, namely by making large movements stamp small steps, and smaller movements with the seal stamp over the entire surface in one step. This may be useful, for example, if the semi-finished product consists of a mixture of different foods, and in the middle of the cake mix mixture or product forms a slide consider is ina great height, which in the molding process it is necessary to besiege down and slowly spread wide so that the mixture was introduced in below the weight, such as in pasta, but without premature razvarivaniya.

[0023] alternatively, or in addition to the above, of course, at a later or earlier time intervals it is possible to work at reduced pressure deformation instead of the reduced path of deformation. For gentle processing of the semifinished product can be loaded stamp within a single stage partial pressing varying pressure on a variety of schemes. In the simplest case, it is "the stage of compression with spontaneous formation", which is desirable for each stage of partial compaction pressure is transmitted to the stamp press spontaneously, i.e. without intentional slowing down and fully. If this pressure leads to the desired deformation of the semifinished product, as a result of this deformation, the pressure is reduced, since in short supply pressure in the working cylinder of the stamp pressure in the installation is also partially reduced due to the movement of the stamp and the accompanying increase in volume of the working cylinder. However, the operating pressure can also be maintained unchanged, which results in a corresponding further acceleration is formirovaniya.

[0024] In an alternative embodiment, may also be controlled depending on the movement of spontaneous formation, in which the deformation at this stage partial pressing regardless of the response of the semi-finished product can be performed during a predetermined, in particular, uniform movement of the stamp. The various stages of partial compaction can be combined with each other depending on the desire or experience of the operator and the required processing.

[0025] Between the phases of the partial extrusion can provide various intermediate phases. In most cases, enough to withstand partially molded semi-finished product during a pause, during which the structure of the semi-finished product are subjected to relaxation after pressure molding or due to repeated freezing and thawing of recovering the broken connection between the frozen structures. The latter is particularly recommended in the case of forming porous structures, such as products from pasta or rice, where separate components are connected only by the freezing. In such cases, the formation of new connections can be achieved even by the addition of water vapor or similar means.

[0026] In other cases, on the contrary, it may be advisable to strengthen the relaxation of the semi-finished product, exposing its massing. the example the stamp can make circular or translational motion in the plane perpendicular to the direction of pressing. In this case, of course, the stamp must be held on the surface of the partially formed of a semi-finished product to ensure easy rotational or kneading load on the meat with the phases of lateral displacement or removal of the load. This effect can be amplified oscillatory movements of the stamp, which for this purpose may be replaced conventional stamp applied at the stage of partial compaction. Relaxation of the semi-finished product may also impact on the stamp ultrasound.

[0027] Finally, you can also use the techniques, kinematically opposite, i.e., to inform a corresponding movement of the thrust plate with a rigid stamp. Also possible is the combination of the rolling die and the movable thrust plate for impact on both sides of the semi-finished product.

[0028] Finally, in order to simplify the molding process can be processed semi-finished product for facilitating deformation of liquid or other substances before loading it into the cavity of the mold or placing it on the thrust plate. For example, you can process mjasoprodukt containing oil marinade or pre-process it so that the protein concentration within the cell structure has changed the hook to facilitate f is romaniw.

[0029] during the rest phase stamp you can take back at a specified distance. At a given distance in this case means, on the one hand, the reverse movement of the stamp at a certain distance, but also meant that the stamp must give a certain back pressure, i.e., to return to its original position depending on the pressure. Last expedient, in particular, in the case where, as described above, the movement of the stamp should ensure that the massing of the semi-finished product.

[0030] Thus it is possible to limit or exclude unwanted recovery after partial deformation under the influence of the memory effect, as in a reverse move, which depends on pressure, forming a certain impact of the stamp remains in a resting phase. Thus it is possible to provide an additional deformation of the individual layers of the semi-finished product in the resting phase and stress relieving, for example, due to the flow of material under tension.

[0031] In principle, a reverse bias stamp, or removing the pressure can be any suitable way, and in the simplest case, this is achieved by allocating a stamp on a certain distance. Alternatively, it is also possible partial reduction of the set pressure or reset it to the press is of the environment. In addition, it is possible to make abstraction of the stamp more slowly by law linear, increasing or diminishing the length change his ways and/or pressure.

[0032] Another variant of implementation of the present invention involves the steps of partial compaction, consisting of adjustable length punch phases molding and adjustable pressure phases forming. When implementing adjustable along the length of the path of the stamp phase formation, the stamp is moved by a specified distance in the direction of the thrust plate regardless of the pressure. In contrast, during phase molding, adjustable pressure, you can consider the response to the back pressure side of the semifinished product, with a certain maximum pressure set depending on nagruzhaemoi semi-finished product, is not exceeded. The advantage of this method is, in particular, in a more effective prevention of damage to the semi-finished product.

[0033] One possible use of these two stages of partial compaction is, for example, that in the beginning the first phase is not critical from the standpoint of damage to the structure of the semi-finished product, control the path length of the stamp, and then the second phase, which is crucial from the point of view of prevention of damage to the structure of the semi-finished product, with the regulation of the pressure. In other cases, the application is considered unloading, for example, Mesopotamia semi-finished products for adjustable pressure phase of the molding, so that, despite the increasing pressure, within one stage of partial compaction is achieved the maximum effect of molding due to explode in time adjustable along the length of the path of the stamp and pressure phases formation without disrupting the structure of the semi-finished product.

[0034] In principle, any combination of the following one after the other, including iterative, adjustable length punch or pressure phases forming within one stage of partial compaction. We can also perform partial stages of pressing with a continuous molding, and the step of pressing is performed in accordance with a predetermined curve loading regardless of the reaction under a pressure regulator. Such deformation ends upon reaching the maximum compaction pressure or after passage of the stamp maximum path deformation.

[0035] the preset nature of the load change can be linear (increasing or decreasing). May be followed by the unloading phase, during which the pressure is slightly reduced, or phase constant load, during which the constant d is the pressure. This second phase may also be characterized by cessation of movement of the stamp, so in this case, regardless of the pressure of the molding after the completion of the first phase, in which the pressure increases, followed by a phase with a constant position of the stamp.

[0036] Thus, the method according to the present invention includes any combination of steps of partial pressing of this type, simple steps partial pressing without alternate control the path length of the die and pressure and various intermediate stages to the impact or no impact on the moldable material.

[0037] Another variant implementation of the method, but the present invention includes a special design of the stamp or the thrust plate. Depending on the semi-finished product, in certain places of the cavity of the mold can be very high loads and very large path deformation, while the other part of the cavity of the mold and, accordingly, the prefabricated are stressed or deformed weaker or even not loaded and not deformed. It is often very difficult to consider all the circumstances, as, for example, often need to process semi-finished products of various forms. For example, in the manufacture of meat products may require processing as a thin flat semi-finished products and are close to cubic, or even the vertical, narrow, high pieces of meat.

[0038] it is Obvious that in the above cases the load on the stamp, the thrust plate and, of course, on the semi-finished product is completely different. These circumstances can be taken into account by the choice of the elastic design of the stamp, so that at the initial stage of peak load on the stamp can be compensated by deformation of the surface of the stamp, depending on the load. Due to the elastic forces of the opposition in the course of further movement of the shape of the stamp again reversible restored, and thus the desired uniform deformation of the semifinished product.

[0039] According to another particular variant of execution of the stamp you can give it elasticity in one or more stages of partial compaction, while at later stages it is given rigidity, and it gets a flat, unchanging surface. For this purpose, the stamp may be provided with a bottom cover plate, which is connected with the body of the stamp by means of springs. These springs give the stamp of elasticity in the first stages of partial compaction, so that areas with a high load deform less. If this stamp is also provided which add rigidity to the fingers, which may be derived from the body of the stamp towards the bottom of the pressure plate by mechanical, hydraulic or pneumatic devices, then on the op perate spring stops and push plate stamp is flat and nepodporovano. The said fingers can be put forward in the first stage of the partial pressing, so that during this phase, the stamp from the point of view of elasticity behaves as a single unit, and during another phase, in contrast, is under the influence of springs.

[0040] In an alternative embodiment, the said fingers can be used during the stage of partial compaction so that, for example, in addition to the total force pressing on the moving parts of the pressure plate is offset under the influence of the pressure of the fingers is reversible, so that at a constant length paths stamp or constant pressure of the stamp as a whole in the areas of high back pressure can influence an additional force of pressing. This back pressure can also be created spontaneously or depend on pressure or the length of the path of the stamp.

[0041] if necessary, create or prevent the above-described offset planes pressing using a springy contact between the stamp, thrust plate and located between the two parts of structures prefabricated, appropriate action can, of course, be taken from the side of the thrust plate. This option is particularly preferred, if the thrust plate is applied a carrier PR is a device with one or more mold cavities. In this case, the mold can be installed on the host device with the springing. Such a spring-loaded mold can snuggle up under the action of the stamp until it stops, so that the action of the spring stops, but alternatively may be provided with a special device that terminates the action of the spring.

[0042] the Latter can be achieved due to the fact that the stamp is driven and moved independently from the inner part of the outer part, which presses the flange to the frame outside of the cavity of the mold so that the mold is fixed on the supporting flange. Then the internal stamp, filling the cavity of the mold, can be vdvinul it for molding the semi-finished product. Alternatively, very a device for mounting may include the above fingers, which may be derived from a fixture for mounting and rests against the frame of the mold, so that its position in the direction of extrusion is fixed.

[0043] According to another variant implementation of the present invention can be used in the mold is fixed hydraulic or pneumatic jacks, which can be selectively controlled in such a way as to provide a force of pressing against the pressing force. For example, can be used three - or h is directiona system supports, supporting frame, on which strengthened mold. Each bearing can be equipped with hydraulic or pneumatic actuating element, providing thrust to the mold to stamp. In case of occurrence in the area of the mold local peak loads mold mounted on spring supports, can become distorted. In order to prevent such distortion or even to create a bias in the opposite direction of the mold using a hydraulic or pneumatic bearings can be installed so that the pressure in areas where accumulated increased amount of material increases, and thus part of the semi-finished product are pressed in the area of low pressure in order to achieve uniform distribution of the material.

[0044] During partial pressing the semi-finished product may be subjected to different loads under the action of a uniformly moving or rapidly or slowly moving stamp. The mode of movement of the stamp, in particular, in the phase of acceleration or deceleration can be set in advance or adjusted depending on the pressure. The best mode for a particular semi-finished product depends on the consistency of cake mix and preferably is determined experimentally.

[0045] In the process behavior the floor is of apicata and the load can be determined by measuring pressure. Compression force can be determined from the load on the Central stamp, but perhaps the use of pressure sensors, selectively distributed across the surface of the pressing or measuring the load on the surface. The latter is achieved, for example, the use of piezoelectric touch film, ensuring that the entire surface of the pressing. When the critical pressure is possible, while maintaining the same values of other parameters of the process, or to reduce pressure or to reduce the exposure time pressure, or to reduce the speed of movement of the stamp. At pressures below the critical can be molded or constant force compression, either with a constant speed of movement of the stamp.

[0046] the processing unit of the food product preferably contains at least one of the described molding devices. In this molding device can be installed thrust plate, and if necessary obtain the special contours of the molds. However, preferably it is possible to provide several molds for each of the molding device to enable simultaneous production of several food items in the same molding device. Distributing device can load the semi-finished product in a few molds before the app is available working pressure; alternative you can also use the device for fastening with press-forms and submitting them to the moulder already loaded semi. The last option is of interest, in particular, when using the technological line processing.

[0047] This processing line can include also the preparation area, for example, if products you must first collect a block of food, which is then split into separate portions of the semi-finished products using a cutting device, in particular a band saw. Such a block may consist of, for example, from frozen meat. chunks of meat initially subjected to softening or prepared in any other way in a frozen state, and then going into the block, which is then frozen.

[0048] After loading the thus prepared semi-finished products in the cavity mold or the pickup them on the thrust plate is molded in accordance with the above-described variants of the method using the molding device. In the simplest case, this uses a single molding device.

[0049] In the embodiment, the invention provides additional advantages, the stamp can also be shaped, i.e. having a non-planar surface. This provides the opportunity is for drinking, preparing products, which should be shaped surface.

[0050] According to alternative shaped stamp, which can have, for example, offset from the center protrusion directed toward the semi-finished product, or several spherical plots may also be used for pre-shape in the molding device. So in this case, the most protruding parts of the stamp could affect all areas of the semi-finished product, the stamp during partial compaction can be rotated, preferably by an angle which is determined by considering the total number of stages of the partial pressing, so that after execution of all phases of the partial pressing the stamp turned around 360°. For example, if 6 stages provided partial pressing the rotation angle must be 60°, in order for the full cycle of pressing almost every part of the semi-finished product has come in contact with each plot stamp.

[0051] the Above-described rotary stamp can manually or automatically be replaced by a stamp for the final forming or it is used in the first molding device, with mold together with contained in the material after pre-processing and the corresponding preform arrives at the second forming device, in the cat the rum is finally molded using final stamp

the molding. In this two-stage molding is possible, in particular, when the adjustment of the stamp on the path length and/or pressure forming of semi-finished products, in particular, first, a flat semi-finished products, and secondly, semi-finished products of great thickness, to obtain the same shape, without too strong exposure to too high speed of deformation on the structure of the meat or other food products.

[0052] When applying for multiple positions forming the maximum load in the beginning can be reduced also by selection of the size of the stamp. For example, in the first position forming the size of the stamp may be so small that it overlaps only a portion of the cavity of the mold. At this early stage of deformation of the stamp may not act on the part of the semi-finished product. This circumstance prevents too strong degree of deformation. If the stamp is turning and not installed concentrically with the axis of rotation, in this case, in several stages of partial compaction can also be affected by pressure on different parts of the thrust plate or cavity of the mold. In such embodiment of this invention to provide the desired uniformity of the contour, the mold or the thrust plate can then be sent to the second position of formof the tion, where is the final molding in one or several stages of partial compaction with the use of a stamp larger, overlapping the cavity of the mold and, accordingly, the entire surface of the semi-finished product.

[0053] Provided between the stages of partial compaction phase relieve stress (relaxation) can have the same duration with the phases of the partial pressing, however, if necessary, their duration may be increased or decreased. During the relaxation of the semi-finished product can be maintained without the application of pressure, however alternatively, it is possible to save a certain partial pressure. The above massaging partially formed of a semi-finished product can be carried out during the stage of partial compaction and/or during phases of relaxation with the use of vibration or having a small duration, including lying in the ultrasonic range, liftings and lowerings of the stamp or the thrust plate.

[0054] Finally, the degree of deformation and the nature of changes in pressure during the previous deformation within stage partial pressing in case of adverse pressure or the degree of deformation can be compensated by lengthening or phase relaxation, or at least one of the stages of partial compaction. In particular, the duration of phase relaxational to be increased to 1-5 C. For this purpose, the pressure sensors can show does on the stamp pressure over longer stretches of the stroke during movement of the stamp. Hence it is apparent that the semi-finished product must undergo significant deformation in the direction of pressure application. The consequence of such a strong deformation is more prolonged phase of relaxation.

[0055] in Contrast, if the stamp has gone through the same stroke without back pressure, it can be concluded that the semi-finished product must be relatively flat, so that, in spite of long working stroke, too much deformation is not possible. The result of this output is to optimize the duration of the process by reducing the duration of phase relaxation.

[0056] At the time of molding the semi-finished product preferably has a low temperature. For example, the semi-finished product during the process of molding may have a temperature from -1°C to -30°C., preferably from -5°C to -15°C and particularly preferably from -5°C to -8°C. In the present molding is usually carried out at a temperature of -15°C. To increase the yield strength of the material at this temperature can be increased to values lying slightly below the freezing point. Since the semi-finished products in most cases contain salt-containing substances, in this case, you can use the temperature, e.g. the measures -5°C. In the absence of salt-containing substances can choose a higher temperature, for example, slightly below the freezing point of water (=0°). Higher temperatures provide a more gentle molding. Thus it is possible to further prevent the destruction of cell structures.

[0057] the Method according to the present invention can be used for forming of semi-finished products are desired, predetermined thickness, for example, up to 10 mm. It is always the case, if you want to produce, for example, hamburgers or meat products, the appropriate form of schnitzel or rump steak. This molding is necessary to withstand the semi-finished product under pressure to achieve the required thickness. To ensure such requirements should also ensure the prevention of the load in the cavity of the mold too much meat, if the cavity of the mold provides for a limitation on the outer edge.

[0058] in Contrast, in the absence of the need to achieve a certain thickness the completion of the molding process can be determined by the maximum pressure. In this case, the meat is formed under the maximum pressure, the thickness of the finished product is of secondary importance. This variant has the advantage, in particular, the thickness of the manufactured food product has no pain the CSO values, and, despite the regulation of the process pressure, the characteristics of the supplied semi-finished products ensure the absence of significant differences in the thickness of the products, so it is possible to manufacture almost uniform standard products for the food industry.

[0059] Further, the present invention relates to all the ways that include molding, in particular, deep frozen food, regardless, is limited to whether these methods only by molding or include previous or subsequent stages of processing. In particular, the method may include forming products of any structure, partially or fully pre-heat-treated or brought to readiness heat treatment. Molded food products can be directly ready to use, require further processing and cooking of, or be subjected to other methods of preparation or modification adopted in the food industry.

[0060] the Invention is not limited to the above method. In particular, it also covers the installation, which can be used to implement the above-mentioned method, and the finished product or semi-product that can be manufactured using the above setup using this method.

[0061] Necessary for assests the of ways to install in the simplest case is equipped with only one molding device, which provides the influence of compression forces on prefabricated loop or separate phases of the partial pressing, separated from each other by the phase relaxation. Optional is forming device can be provided with a means of pressure control, which enables you to change the pressure applied in accordance with a predetermined program changes in pressure, or includes means touch techniques to determine the back pressure resulting from the action of compression forces and transferred from the semi-product on the stamp. In alternative embodiments, the implementation of the present invention, the pressure can be perceived also thrust plate. As a controlled variable, it is also possible to use the visual recording of the molding made from multiple lines of sight.

[0062] depending on the back pressure or the degree of deformation is possible to selectively increase or decrease the pressure on the stamp to ensure that the stages of the method described above.

[0063] Another variant of the process line provides the second forming device and the input device, through which the semi-finished products can be made in a molding device (or devices). For this purpose semi-finished products can first be made of more cu is nagabharana material, for example, from the above deep-frozen blocks, divided into separate

portions of the workpiece. These portions of the workpiece then you can use the feeding device automatically distribute the thrust plate, or placed in a cavity of the mold.

In one of the embodiments of the present invention, the installation for the manufacture of molded food products includes a processing line, a transport device for transporting semi-finished products through processing and device for supply of semi-finished products that supply semi-finished products in the moulder. The above processing line further comprises a device for connection of food in the deep-frozen blocks and separating device for separating the blocks into semi-finished products in the form of individual parts of the unit, in particular a band saw with parallel and arranged at right angles to each other canvases, and portions of the semi-finished products are served in the molding device by means of the transport device.

[0064] If the moulder can work with multiple molds, it can be provided with a common stamp is made so that its lower side has a separate clamping plate for each of the mold. However, you can use the s few stamps, each of which provides the possibility of carrying out the above steps of the method, in particular, reaction to pressure. The latter variant has the particular advantage if in each of the cavities of the molds can be placed semi-finished products, different in shape. On the contrary, if the semi-finished products are cut from blocks, each of them has approximately the same shape, so that the different reactions to certain semi-finished products are unnecessary.

[0065] the Molding device is preferably equipped with a stamp, the position of which relative to the semi-finished product can be adjusted by known methods. For this you can apply, in particular, the working cylinder press with servo. Of course, you can also use a hydraulic or mechanical press mechanisms, in the latter case, the lowering of the stamp control the path length of the stamp can be accessed by using the eccentric disk or Cam shaft, wherein the elastic support (which can be equipped with pneumatic or hydraulic devices makes possible the operation of the punch and the pressure regulation even in the case of a mechanical drive.

[0066] Manufactured by the method in accordance with the invention, a molded food products are then removed from the thrust plate or removed and the cavities of the molds. They can then be subjected to further processing, in particular, heat treatment or other methods of cooking. It is also possible subsequent deep freeze for intermediate storage or sale directly to consumers.

To assess the effectiveness of proposed according to the present invention method, experiments were carried out.

In particular, we carried out histological analysis and sensory analysis (determination of the identity of the two elements of the three) groups (nos I and III) samples, representing, respectively, chicken Breasts from the marinade and without the marinade, frozen at a low temperature. Each group consisted of four sample obtained by the proposed by the present invention method of forming, and one reference sample (for comparison), representing a portion of frozen meat, which was not subjected to molding. In addition, similar studies were conducted with groups (nos II and IV) samples containing chicken Breasts, molding which conducted the regular (known from the prior art) method, without adjustment of the compaction pressure.

Histological analysis

Group I: fillet of chicken breast (standard marinade), a standardized size (about 120 g)

The temperature of -7°C
ID 2IfL-No. .1608/1
The temperature of -7°CID 3IfL-No. .1608/2
Temperature -14°CID 6IfL-No. .1608/3
Temperature -14°CID 7IfL-No. .1608/4
The reference sample to compareID AIfL-No. .1608/5

Histological report

(Without fat; the methodology described in the Handbook of analytical methods according to §64 of the German Law on food and feed (SPM-002.70.01)

The values of the quantitative characteristics:

Vast - more than 50% by volume

Large - 35-50% by volume

Average - 35-20% by volume

Moderate - 20-05 volume %

Low - 05-01 volume %

The residual is less than 01% by volume

Group I, ID 2, IfL No. 1608/1:

The predominant Fibers and fiber bundles of striated skeletal muscles

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels

Residual fragments of the peripheral nerve fibers, elastic fibers of connective tissue, homogeneous granular white meat is K.

Group I, ID 3, IfL No. 1608/2:

The predominant Fibers and fiber bundles of striated skeletal muscles

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels

Residual fragments of the peripheral nerve fibers, uniformly granular meat protein.

Group I, ID 6, IfL No. 1608/3:

The predominant Fibers and fiber bundles of striated skeletal muscles

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels

Residual fragments of the peripheral nerve fibers, uniformly granular meat protein.

Group I, ID 7, IfL No. 1608/4:

The predominant Fibers and fiber bundles of striated skeletal muscles

Between moderate and low Fibre native (=not soaked) collagenous connective tissue

Low: Fragments of blood vessels

Residual fragments of the peripheral nerve fibers, uniformly granular meat protein.

Group I, ID A (Reference), IfL No. 1608/5:

The predominant Fibers and fiber bundles of striated skeletal muscles

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels

Residual fragments of the peripheral nerve fibers, uniformly granular meat protein.

Zakljuceni the expertise

According to the results of histological analysis of objections to the tissue composition of pickled specimens no. In the group of standardized fillet of chicken breast (ID 2, 3, 6 and 7), as well as in the reference sample fibers are striated skeletal muscles mostly whole. Homogeneous granular meat protein is found in small quantities.

Group III: Fillet of chicken breast (without the marinade), a standardized size (about 120 g)

The temperature of -7°CID 10IfL-No. .1610/1
The temperature of -7°CID 11IfL-No. .1610/2
Temperature -14°CID 14IfL-No. .1610/3
Temperature -14°CID 15IfL-No. .1610/4
The reference sample to compareIDIfL-No. .1610/5

Histological report

(Without fat; the methodology described in the Handbook of analytical methods according to §64 of the German Law on food and feed (SPM-002.70.01)

The values of the quantitative characteristics:

Vast - more than 50% by volume

B is lsoe - 35-50% by volume

Average - 35-20% by volume

Moderate - 20-05 volume %

Low - 05-01 volume %

The residual is less than 01% by volume

Group III, ID 10, IfL No. 1610/1:

The predominant Fibers and fiber bundles of striated skeletal muscles

Between moderate and low: Homogeneous granular meat protein

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels

Group III, ID 11, IfL No. 1610/2:

The predominant Fibers and fiber bundles of striated skeletal muscles

Low: Homogeneous granular meat protein, fiber native (=not soaked) collagen connective tissue, fragments of blood vessels

Residual fragments of the peripheral nerve fibers.

Group III, ID 14, IfL No. 1610/3:

The predominant Fibers and fiber bundles of striated skeletal muscles

Moderate: Homogeneous granular meat protein

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels

Group III, ID 15, IfL No. 1610/4:

The predominant Fibers and fiber bundles of striated skeletal muscles

Low: Homogeneous granular meat protein, fiber native (=not soaked) collagen connective tissue, fragments of blood vessels

Residual fragments of the peripheral nervous is elocon.

Group III, ID In (Reference), IfL No. 1610/5:

The predominant Fibers and fiber bundles of striated skeletal muscles

Low: Homogeneous granular meat protein, fiber native (=not soaked) collagen connective tissue, fragments of blood vessels

Residual fragments of the peripheral nerve fibers.

Expert opinion:

According to the results of histological analysis of objections to the composition of the tissue remainopen standardized samples no. Sample ID 10, 11, 14 and 15 showed loose and destroyed the structure of the striated skeletal muscles with wavy appearance of muscle fibers. Homogeneous granular meat protein is detected in moderate or small quantities. Differences in the results of studies using the microscope four groups namerennogo and standardized fillet of chicken breast on the extent of tissue destruction are not significant, as they are mainly caused by different directions (longitudinally or transversely) cutting samples to obtain histological preparations. The structure of the muscles of the reference sample was also characterized by a wavy fibers, but the fabric was less destroyed and broken compared to samples 10, 11, 14 and 15.

Report on sensory analysis (determination of the identity of the two elements of the three)

M the method of testing;

Expert group (=experts): Three of the four experts are certified to conduct sensory analysis of the German agricultural society (DLG), one of them is a consultant on science on the quality competitions DLG.

Preparation of fillet chicken Breasts, Each breast was wrapped in aluminum foil to prevent evaporation of aromatic substances and to avoid loss of tissue fluid. These samples were heated in an oven at 200°C for about 40 minutes After that, the samples were cut into cubes of approximately 2×2 cm Dish with meat cubes were covered with a sheet of paper to the expert group members could not visually identify same and different samples by their appearance. Test discernment was carried out only on the basis of sensory parameters, texture and taste.

Planning analysis: For each test used 3 of the sample, including two of the "experimental" group (ID 2, 3, 6, and 7) and one from the reference group or one experimental group and two from the reference group. According to an arbitrarily chosen location, diced fillet of chicken breast (three samples per group) were placed on the plates, which marked the letters a, b or C and the test number. Each group was tested twice in two independent test series. is the result of the implementation of two series of test group conducted 4 experts were obtained 8 touch results. All samples of one group were prepared and tested at the same time.

Statistical data source: Sensory analysis was conducted by determining the identity of the two elements of the three that is a type of test criterion. The members of the expert group were to identify different samples. When conducting such a test is the probability of random selection should be 1/3. This means that the probability of guessing the correct answer is 1/3. If the number of correct definitions significantly exceeds the ratio of 1/3, is determined by the detected difference. In addition, experts should be formulated criteria that they have identified a different pattern.

Table 1
The results of determining the identity of the two elements of the three groups I
Group I (IfL No: 1608): Fillet of chicken breast, standard marinade, standardized size (about 120 g)
Sample numberIfL no:
ID 2 1608/1
ID 31608/2
ID 61608/3
ID 71608/4
ID (reference)1608/5
No. platesIdentification No. of the experimental samplePosition
And
Position
In
Position
Correctly identified a different sample (number of experts)Different parameter correctly identified samples
Expert
I
Expert
II
Expert
III
Expert
IV*
1aID 2ExperimentalReferenceExperimental2SolidSoft, salty
1bID 2ReferenceExperimentalReference3Soft, like brinegentleSoft
2aID 3ReferenceReferenceExperimental2SoftSoft
2bID 3ExperimentalExperimentalReference0
3AID 6ReferenceExperiment the AUX Experimental3The dry, fibrousDrySoft, salty
3bID 6ExperimentalReferenceExperimental2SoftLess salty, solid
4AID 7ExperimentalReferenceReference0
4bID 7ExperimentalReferenceExperimental1Dry
* Expert IV was able to correctly identify the different sample in 6 of 8 cases. These results led to the conclusion about the existence of significant differences. On the other hand, the classification of the reference and experimental samples was wrong in 2 of 6 cases, therefore, the expert IV also found no systematic differences.

Table 2
The results of determining the identity of the two elements of the three groups III
Group III (IfL No: 1610): Nemeryanoe fillet of chicken breast, a standardized value (about 120 g)
Sample numberIfL no:
ID 101610/1
ID 111610/2
ID 141610/3
ID 151610/4
ID In (reference)1610/5

No. platesIdentification No. of the experimental stalego sample Position
And
Position
In
Position
Correctly identified a different sample (number of experts)Different parameter correctly identified samples
Expert
I
Expert
II
Expert
III
Expert
IV*
1aID 10ExperimentalReferenceExperimental2SoftGentle
1bID 10ReferenceExperimentalReference0
2aID 11ExperimentalThis is pubic Reference3DryGentleSoft
2bID 11ReferenceExperimentalExperimental3JuicyGentleSoft, tender
3AID 14ReferenceReferenceExperimental2DrySolid
3bID 14ExperimentalExperimentalReference1Soft, tender
4aID 15 ReferenceExperimentalExperimental1Soft
4bID 15ExperimentalReferenceExperimental1Soft

Table 3
Statistical evaluation of the identity of the two elements of the three groups I: ID 2
The identity of the two elements of the threeThe number of expertsThe number of tests* nThe number of correct identificationsThe significance level of αThe minimum number of correct identifications**Statistical conclusion
Fillet of chicken of the chest is 4820,056The difference is missing
0,017The difference is missing
0,0018The difference is missing

Table 4
Statistical evaluation of the identity of the two elements of the three groups I: ID 3
The identity of the two elements of the threeThe number of expertsThe number of tests* nThe number of correct identificationsThe significance level of αThe minimum number of correct identifications**Statistical conclusion
Fillet of chicken breast4850.056The difference is missing
0,017The difference is missing
0,0018The difference is missing

Table 6
Statistical evaluation of the identity of the two elements of the three groups I: ID 7
The identity of the two elements of the threeThe number of expertsThe number of tests* nThe number of correct identificationsThe significance level of αThe minimum number is rubilnyh identity **Statistical conclusion
Fillet of chicken breast4810,056The difference is missing
0,017The difference is missing
0,0018The difference is missing

Table 7
General statistical estimation determine the identity of the two elements of the three groups I
The identity of the two elements of the threeThe number of expertsThe number of tests* nThe number of correct identificationsThe significance level of α The minimum number of correct identifications**Statistical conclusion
Fillet of chicken breast432150,0516The difference is missing
0,0118The difference is missing
0,00120The difference is missing

Table 8
Statistical evaluation of the identity of the two elements of the three group III: ID 10
The identity of the two elements of the threeThe number of expertsThe number of tests* n The number of correct identificationsThe significance level of αThe minimum number of correct identifications**Statistical conclusion
Fillet of chicken breast4820,056The difference is missing
0,017The difference is missing
0,0018The difference is missing

Table 9
Statistical evaluation of the identity of the two elements of the three group III: ID 11
The identity of the two elements of the threeThe number of experts The number of tests* nThe number of correct identificationsThe significance level of αThe minimum number of correct identifications**Statistical conclusion
Fillet of chicken breast4860,056The assumption of "no Difference" thrown
0,017The difference is missing
0,0018The difference is missing

Table 10
Statistical evaluation of the identity of the two elements of the three group III: ID 14
The identity of the two cell battery (included) the comrade of three The number of expertsThe number of tests* nThe number of correct identificationsThe significance level of αThe minimum number of correct identifications**Statistical conclusion
Fillet of chicken breast4830,056The difference is missing
0,017The difference is missing
0,0018The difference is missing

Table 11
Statistical evaluation of the identity of the two elements of the three group III: ID 15
The identity of the two elements of the threeThe number of expertsThe number of tests* nThe number of correct identificationsThe significance level of αThe minimum number of correct identifications**Statistical conclusion
Fillet of chicken breast4820,056The difference is missing
0,017The difference is missing
0,0018The difference is missing

Expert opinion:

Group I, ID 2:

Despite the fact that the probability of obtaining a correct result only guessing, is 33.3%, relative to gruppy/ID 2 experts correctly identified the different sample 62,50% of cases. The assumption of "no difference" is given to the significance levels of α=0,05 α=0.01 and α=0,001. In other words: in 8 independent definitions of identity of the two elements of the three 4 experts significant differences between experimental and reference samples were not found.

Group I, ID 3:

Despite the fact that the probability of obtaining a correct result only guessing, is 33.3%, relative to group I/ID 3 experts correctly identified the different sample 25,00% of cases. The assumption of "no difference" is given to the significance levels of α=0,05 α=0.01 and α=0,001. In other words: in 8 independent definitions of identity of the two elements of the three 4 experts significant differences between experimental and reference samples were not found.

Group I, ID 6:

Despite the fact that the probability of obtaining a correct result only guessing, is 33.3%, relative to group I/ID 6 experts correctly identified the different sample 62,50% of cases. The assumption of "no difference" is given to the significance levels of α=0,05 α=0.01 and α=0,001. In other words: in 8 independent definitions of identity of the two elements of the three 4 experts significant differences between experimental and reference samples were not found.

Group I, ID 7:

With probability p the operation of the just guessing, is 33.3%, relative to group I/ID 7 experts correctly identified the different sample 25,00% of cases. The assumption of "no difference" is given to the significance levels of α=0,05 α=0.01 and α=0,001. In other words: in 8 independent definitions of identity of the two elements of the three 4 experts significant differences between experimental and reference samples were not found.

Group I, the General conclusion

Despite the fact that the probability of obtaining a correct result only guessing, is 33.3%, relative to group I, the experts correctly identified the different sample 46,80% of cases. The assumption of "no difference" is given to the significance levels of α=0,05 α=0.01 and α=0,001. In other words: in 32 independent definitions of identity of the two elements of the three 4 experts significant differences between experimental and reference samples were not found.

Group III, ID 10:

Despite the fact that the probability of obtaining a correct result only guessing, is 33.3%, relative to group III/ID 10 experts correctly identified the different sample 25,00% of cases. The assumption of "no difference" is given to the significance levels of α=0,05 α=0.01 and α=0,001. In other words: in 8 independent definitions of identity of the two elements of the three 4 experts significant differences between the experts is mental and reference samples were not found.

Group III, ID 11:

Despite the fact that the probability of obtaining a correct result only guessing, is 33.3%, relative to group III/ID 11 experts correctly identified the different sample 75,00% of cases. The assumption of "no difference" is given to the significance levels of α=0,05. In other words: in 8 independent definitions of identity of the two elements of the three 4 experts significant difference between experimental and reference samples was detected only with low level of confidence. May be a small difference.

Group III, ID 14:

Despite the fact that the probability of obtaining a correct result only guessing, is 33.3%, relative to group III/ID 14 experts correctly identified the different sample 37,50% of cases. The assumption of "no difference" is given to the significance levels of α=0,05 α=0.01 and α=0,001. In other words: in 32 independent definitions of identity of the two elements of the three 4 experts significant differences between experimental and reference samples were not found.

Group III, ID 15:

Despite the fact that the probability of obtaining a correct result only guessing, is 33,33%, relative to group III/ID 15 experts correctly identified the different sample 37,50% of cases. The assumption of "no difference" shows the attendance for the significance levels of α=0,05, α=0.01 and α=0,001. In other words: in 32 independent definitions of identity of the two elements of the three 4 experts significant differences between experimental and reference samples were not found.

Group III, the General conclusion is:

Despite the fact that the probability of obtaining a correct result only guessing, is 33.3%, relative to group III experts correctly identified the different sample 40,63% of cases. The assumption of "no difference" is given to the significance levels of α=0,05 α=0.01 and α=0,001. In other words: in 32 independent definitions of identity of the two elements of the three 4 experts significant differences between experimental and reference samples were not found.

A summary of the results of sensory analysis for groups I and III

Using the identity of the two elements of three, the panel could not detect differences between the two experimental groups, on the one hand, and reference samples, on the other hand.

Group II: Fillet of chicken breast: standard marinade

The temperature of -7°CID 18IfL-No. .1609/1
The temperature of -7°CID 19IfL-No. 1609/2
Temperature -14°CID 22IfL-No. .1609/3
Temperature -14°CID 23IfL-No. .1609/4
The reference sample to compareIDIfL-No. .1609/5

Histological report

(Without fat; the methodology described in the Handbook of analytical methods according to §64 of the German Law on food and feed (SPM-002.70.01)

Group II, ID 18, IfL No. 1609/1:

The predominant Fibers and fiber bundles of striated skeletal muscles

Moderate: Homogeneous granular meat protein

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels

Residual fragments of the peripheral nerve fibers, elastic fibers of connective tissue.

Group II, ID 19, IfL No. 1609/2:

The predominant fibers and fiber bundles of striated skeletal muscles

Moderate: Homogeneous granular meat protein

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels.

Group II, ID 22, IfL No. 1609/3:

The predominant Fibers and fiber bundles of striated skeletal muscles

Moderate: Homogeneous gr is nullary meat protein

Low: Fragments of blood vessels.

Group II, ID 23, IfL No. 1609/4:

The predominant Fibers and fiber bundles of striated skeletal muscles

Between moderate and middle: Homogeneous granular meat protein

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels

Residual fragments of the peripheral nerve fibers.

Group II, ID (Reference), IfL No. 1609/5:

The predominant fibers and fiber bundles of striated skeletal muscles

Between moderate and middle: Homogeneous granular meat protein

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels

Expert opinion

According to the results of histological analysis of objections to the part no. In experimental samples, along with the intact muscles, has severely damaged the muscle fiber. The differences between the samples in the group are not significant. These differences are mainly caused by different directions (longitudinally or transversely) cutting samples to obtain histological preparations. Homogeneous granular meat protein is detected in moderate or small amounts.

Group IV: Fillet of chicken breast without the marinade

Temp is the temperature of -7°C ID 26IfL-No. .1611/1
The temperature of -7°CID 27IfL-No. .1611/2
Temperature -14°CID 30IfL-No. .1611/3
Temperature -14°CID 31IfL-No. .1611/4
The reference sample to compareID DIfL-No. .1611/5

Histological report

(Without fat; the methodology described in the Handbook of analytical methods according to §64 of the German Law on food and feed (SPM-002.70.01)

Group IV, ID 26, IfL No. 1611/1:

The predominant Fibers and fiber bundles of striated skeletal muscles

Between moderate and middle: Homogeneous granular meat protein

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels.

Group IV, ID 27, IfL No. 1611/2:

The predominant Fibers and fiber bundles of striated skeletal muscles

Moderate: Homogeneous granular meat protein

Between moderate and low Fibre native (=not soaked) collagenous connective tissue

Low: Fragments of blood vessels

Residual is e: Fragments of peripheral nerve fibers.

Group IV, ID 30, IfL No. 1611/3:

The predominant Fibers and fiber bundles of striated skeletal muscles

Between moderate and low: Homogeneous granular meat protein

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels.

Group IV, ID 31, IfL No. 1611/4:

The predominant Fibers and fiber bundles of striated skeletal muscles

Moderate: Homogeneous granular meat protein

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels.

Group IV, ID D (Reference), IfL No. 1611/5:

The predominant Fibers and fiber bundles of striated skeletal muscles

Low: Fiber amplified (=not soaked) collagen connective tissue, fragments of blood vessels.

Between the low and the residual: Homogeneous granular meat protein

Expert opinion

According to the results of histological analysis of objections to the part no. In the experimental samples are visible gaps of the skeletal muscle fibres, as well as destroyed or individual muscle tissue (disintergrate). The differences between the samples in the group are not significant. These differences are mainly caused by different directions (longitudinally or transversely) cutting samples to obtain histological preparations.

As you can see the C test results, the structure of the muscles in the samples of groups II and IV (made using the traditional method) destroyed much more than the structure of the muscles in the samples of groups I and III (manufactured using the method according to the present invention).

On the other hand, a serving of meat, obtained by the new method of molding, very similar to the reference samples that have not been merged into the form. From these results it is seen that the result of the application of the proposed method of molding is much more gentle molding.

1. A method of manufacturing a molded food products, according to which meat, poultry, birds or their combinations are made of frozen semi-finished product, and this intermediate product is formed into a food product desired shape during processing on the production line using at least a single molding process, and in the process of molding the semi-finished product using at least one of the stamp is pressed against a flat or shaped thrust plate to impart a desired shape, characterized in that the stamp acts on the semi-finished product on at least two stages of partial compaction, separated in time by an intermediate stage or a pause and the first step of partial compaction occurs prior to the forming of semi-finished product, and the second atopicheskogo pressing the molding semi-finished product by increasing compaction pressure and/or further movement of the punch in the direction of the thrust plate.

2. A method of manufacturing a molded food p. 1, characterized in that the phases of the partial extrusion have a duration of 0.1 s to 60 s, preferably from 0.5 s to 2 sec.

3. A method of manufacturing a molded food p. 1 or 2, characterized in that produce up to 30, in particular from 5 to 30, stages of partial compaction.

4. A method of manufacturing a molded food p. 1 or 2, characterized in that the duration of the stages of partial compaction with increasing number of stages of partial compaction is reduced.

5. A method of manufacturing a molded food p. 1, characterized in that use a stamp that has a pressure surface and a member in contact with the semi-finished work surface and cover surface and the working surface are interconnected via one or more springs so that the work surface can bounce in the direction of the pressure, so that when the stamping on the semi-finished work surface first counteracts the force of the compression springs, and the full force of pressure acting on the semi-finished product only after compression springs.

6. A method of manufacturing a molded food p. 1, characterized in that the applied thrust plate made of elastic in the direction of application of pressure, in particular having an elastic substrate.

7. JV is a method for manufacturing a molded food p. 1, characterized in that the thrust plate is mounted on the substrate with the springing in the direction of pressure application.

8. A method of manufacturing a molded food p. 1, characterized in that the thrust plate perform elastic in the direction of pressure application, in particular, with the elastic substrate.

9. A method of manufacturing a molded food p. 1, characterized in that the thrust plate is a bearing device with at least one cavity of the mold, in which the semi-finished product can be pressed under the action of the stamp, the shape and the cross-sectional area of the stamp correspond to the shape and the internal cross-section area of the cavity of the mold, and the stamp can be entered in the said cavity of the mold, closing its open side.

10. A method of manufacturing a molded food p. 1, characterized in that the stamp has a pressure surface that is not parallel to the thrust plate, and in the intervals between the individual stages of the partial pressing turns, in particular, by an angle determined by dividing 360° used for this semi-finished product of the number of steps of partial compaction.

11. A method of manufacturing a molded food p. 1, characterized in that the semi-finished product is carried out through the processing line or in the input device, when the eat stamps of the individual items forming transfer the force of the pressure in the input device, the semi-finished product.

12. A method of manufacturing a molded food on p. 11, characterized in that the feed device comprises a cavity mold for placing the semi-finished products, and the fact that the stamp is in the first position of molding has a cross section smaller than a cross-section of the cavity of the mold, and the shape and area of the pressure surface of the stamp last position molding with regard to the working gap essentially correspond to the shape and cross-sectional area of the cavity of the mold, and on the last position of forming the semi-finished product give final shape, as in the previous positions forming the semi-finished product is pre-molded with minor degrees of deformation.

13. A method of manufacturing a molded food p. 1, characterized in that between at least two stages of partial compaction provided by the phase relaxation, during which no further pressure increase or pressure decrease.

14. A method of manufacturing a molded food products p. 13, characterized in that during the phase of relaxation, the pressure is reduced to ambient pressure.

15. A method of manufacturing a molded food products p. 13, characterized in that the duration of phase relaxation is from 0.1 s to 60 s, preferably from 0.5 s to 2 sec.

16. A method of manufacturing f is rovannykh food under item 13 or 14, characterized in that the duration of phase relaxation increases with increasing number of stages of the partial pressing.

17. A method of manufacturing a molded food p. 1, characterized in that the semifinished product during the execution of the molding process has a temperature of from -1°C to -30°C., preferably from -5°C to -15°C and particularly preferably from -5°C to -8°C.

18. A method of manufacturing a molded food p. 1, characterized in that the semifinished product is a product consisting of meat, game or poultry, and precooked produce before the said process of forming a gentle softening of solid pieces of meat streaked with fat.

19. Food product, characterized in that it is made by a process characterized by the signs of the above points.



 

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1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring (after preliminary preparation and packing into jars) with 85°C hot water for 3 minutes, water replacement with 98°C syrup, jars sealing, putting into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 130°C heated air flow at a rate of 1.5 m/sec during 22 minutes with subsequent maintenance in a chamber at a temperature of 105°C during 20-25 minutes and subsequent cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 130°C heated air flow and cooling, the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote sterilisation method. The method envisages putting jars with compote (after sealing) into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 150°C air flow at a rate of 3.5-4 m/sec during 19 minutes while the jars are turned upside down with a frequency equal to 0.133 s-1, subsequent maintenance at heated air temperature equal to 95-100°C during 12-15 minutes while the jars are in a static state, subsequent cooling in 25-28°C air flow at a rate of 7-8 m/sec during 16 minutes while the jars are turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to apple compote sterilisation method. The method envisages jars putting (after sealing) into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 150°C air flow at a rate of 8-9 m/sec during 14 minutes with subsequent maintenance at heated air temperature equal to 95-100°C during 10-20 minutes and cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 150°C heated air flow and cooling, the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to apple compote sterilisation method. The method envisages putting jars with compote into the carrier ensuring sealing, compote heating in 140°C air flow at a rate of 1.5-2 m/sec during 28 minutes, maintenance at heated air temperature equal to 95-100°C during 3-5 minutes with subsequent cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 140°C heated air flow and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote sterilisation method. The method envisages putting jars with compote (after sealing) into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 150°C air flow at a rate of 1.5-2 m/sec during 25 minutes while the jars are turned upside down with a frequency equal to 0.133 s-1, subsequent maintenance in 95-100°C heated air flow during 10-12 minutes while the jars are in a static state, subsequent cooling in 25-28°C air flow at a rate of 7-8 m/sec during 16 minutes.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring (after preliminary preparation and packing into jars) with 85°C hot water for 3 minutes, water replacement with 98°C syrup, jars sealing, putting into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 120°C heated air flow at a rate of 3.5 m/sec during 20 minutes with subsequent maintenance in a chamber at a temperature of 105°C during 22-28 minutes and subsequent cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 120°C heated air flow and cooling, the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: chemistry.

SUBSTANCE: invention relates to the encapsulation of a hydrophobic liquid by an enteric matrix without the application of organic solvents. A material of the enteric matrix is selected from the group, consisting of zein, shellac and their mixtures. A method of microencapsulation of an active ingredient by the enteric matrix includes mixing of a combination of water, material of the enteric matrix at pH higher than the solubility of enteric polymers, which is used to support complete dissolution, and an emulsifier. The combination is in fact free of organic solvents. After that, the addition of the hydrophobic liquid and homogenisation with obtaining a fine stable emulsion are carried out. Then, the titration of the emulsion with acid with mixing in an amount, efficient for obtaining sediment in the form of particles, is carried out.

EFFECT: invention makes it possible to obtain the composition, possessing enteric properties.

45 cl, 6 dwg, 11 ex

FIELD: food processing industry, in particular complex reprocessing of buckthorn berries.

SUBSTANCE: sea buckthorn berry refuse is sequentially extracted with water, liquid carbon dioxide and aqueous alcohol solution, and respective extracts are isolated. Extraction is carried out with separate feeding of water and alcohol, and in each step pressure is decompressed to provide extractant boiling and then is built up to origin value. Water extract is concentrated and blended with juice followed by clarifying and pre-packing. CO2-extract is pre-packed. Aqueous-alcohol extract is distilled to eliminate the alcohol; residue is subjected to vacuum freeze-drying and pre-packed. Solvent cake is dried, disintegrated and pre-packed.

EFFECT: decreased energy consumption and accelerated processing cycle.

FIELD: confectionery industry.

SUBSTANCE: confectionery product contains at least one functional component and comprises enclosure and filler enclosed therein. Filler contains at least one confectionery material possessing properties imparting to filler a tangible effect upon release of filler in user's mouth. Enclosure is formed so as to provide release means upon acting thereupon of saliva in user's mouth, which means releasing filler from enclosure. Solving properties are acting so that enclosure is substantially emptied before it is completely solved in user's mouth.

EFFECT: improved consumer properties of confectionery product.

34 cl, 8 dwg, 7 ex

FIELD: food-processing industry, in particular, complex processing of sea buckthorn berries for obtaining of food products.

SUBSTANCE: method involves processing prepared sea buckthorn berries in microwave oven at microwave radiation frequency of 2,450±50MHz, wherein juice is separated by gravity in an amount of from 30% to 65% by weight of berries; rubbing remaining mass through sieves for producing of pulp. Berries are heated-through in microwave oven to temperature of from 50°C to 80°C. Rubbing process is carried out by means of sieve made from non-corrosive material and equipped with apertures having diameter of from 0.8 mm to 1.5 mm. Total yield of food product (juice and pulp) constitutes 80-87% by weight of basic crude berries. Pulp is used for producing of jam.

EFFECT: increased depth of extracting useful substances and provision for producing of food product in the form of sea buckthorn extracts.

2 tbl, 1 dwg

FIELD: food-processing industry, in particular, methods for preparing of food additives.

SUBSTANCE: method involves inspecting and washing sugar beet roots; providing thermal processing by open steam; skinning and grinding clean roots; pressing ground mass for expelling of juice; concentrating juice under low pressure until dry substance content is 40-45% and providing dispersion drying of condensed juice. Thermal processing is performed under pressure of 0.8-0.9 MPa for 1-1.5 min. During grinding process, roots are simultaneously subjected to blanching. Ground blanched mass is acidified by citric acid until pH value is 4.5. Juice is concentrated under low pressure of 0.072-0.076 MPa at temperature of 65-70 C.

EFFECT: improved quality of ready product owing to preventing reducing substances from decomposition and color reduction, and intensified process.

3 ex

FIELD: production of foods, in particular, introduction of condiment and transportation of products such as snacks.

SUBSTANCE: apparatus has pipe mounted for rotation on supports. Pipe has inlet and outlet openings and device for feeding of condiment to each group of products. Transportation means positioned within pipe is made in the form of screw with spiral blade defining partitions for dividing pipe interior into sections. Screw is made in such a manner that each group of products fed to inlet opening is delivered into individual section and transported, without mixing with products of adjacent section, up to outlet opening. Product preparing system has weighing device and condiment adding apparatus.

EFFECT: uniform adding of condiment to each product in predetermined optimal proportion owing to individual transportation of condiment to each group of products to which condiment is to be added.

32 cl, 38 dwg

FIELD: fat-and-oil industry.

SUBSTANCE: method involves joining one or more phases of basic components in reservoir for preliminary mixing in order to produce coarse-dispersion emulsion and treating coarse-dispersion emulsion for one passage through flow mixing/emulsifying apparatus comprising at least one set of stator and rotor, which are adapted to be brought into coaxial engagement of teeth crowns having combination of concentric blades and concentric slots with substantially inclined side walls extending from each of said blades to each of said slots. When brought into engagement, stator and rotor are arranged in such a manner that concentric stator blades are aligned with related concentric rotor slots, concentric rotor blades are aligned with related concentric stator slots, and related substantially inclined walls of stator and rotor are aligned with respect to one another. When brought into engagement, each of concentric blades and each of concentric slots define, in conjunction with aligned inclined walls, gap which is sized similarly to that of axial slot. Said gap may be adjusted.

EFFECT: improved quality of products obtained.

56 cl, 8 dwg, 4 ex

FIELD: food-processing industry, in particular, production of additives used in preparing of food products.

SUBSTANCE: method involves washing roots; skinning; providing coarse grinding and thermal processing by means of two-staged microwave heating; performing fine grinding of processed beet mass. Coarse ground beet is water diluted until hydraulic modulus reaches 0.5-1.5 and is acidified to pH value of 4.0-4.5. First thermal processing stage is carried out at microwave heating power of 750 W during 15-20 min, and second heating stage is carried out at vacuum extent of 0.2 kgf/cm2 and power of 450 W during 3-5 min.

EFFECT: improved quality of ready product and simplified process for producing of pulp from sugar beet.

1 tbl, 4 ex

FIELD: cannery industry.

SUBSTANCE: claimed method includes paprica cutting with simultaneous seed removing, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, and pouring with vegetable oil, sealed and sterilized.

EFFECT: new foodstuff with unique combination of organoleptic characteristics of dried prune and paprika.

FIELD: cannery industry.

SUBSTANCE: claimed method includes turnip cutting, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, pouring with vegetable oil, sealed and sterilized.

EFFECT: new foodstuff with unique combination of organoleptic characteristics of dried prune and vegetable salad.

FIELD: cannery industry.

SUBSTANCE: claimed method includes watermelon cutting, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, pouring with vegetable oil, sealed and sterilized.

EFFECT: new foodstuff with unique combination of organoleptic characteristics of dried prune and vegetable salad.

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