Texturised lyophilised products and their production methods

FIELD: food industry.

SUBSTANCE: invention relates to food technologies, to texturised two-component lyophilised products and their manufacture methods. Proposed is a method for manufacture of a soluble food product that involves joint deposition (co-deposition) of the first component and the second component at a temperature of -5°C - 10°C onto a flat surface to mould the product, the product cooling to a temperature lower than approximately -5°C and the product subjection to a lyophilisation stage during approximately 5 - 20 h under a pressure equal to approximately 0.1 - 1.0 mbar. Additionally proposed is a soluble food product produced by the said method and containing the first component and the second component that form the food product where the moulded food product is lyophilised with the first and the second components visually discernable in it. The first component may be selected from the group including yoghurt or another dairy product, a puree, a grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or any other seafood or their combinations while the second component may be selected from the group including yoghurt or another dairy product, a puree, a grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or any other seafood or their combinations.

EFFECT: present invention ensures a more effic8ent and effective method for a two-component food product manufacture.

18 cl, 6 dwg

 

The present invention pertains generally to food technology. More specifically the present invention relates to a textured two-pack of sublimated products and to methods for their manufacture.

The level of technology

Two-component food products are known in the food industry and in typical cases are manufactured with the use of known equipment for the co-extrusion or co precipitation (co-precipitation). By themselves, many two-component food products sold in the market, show similar characteristics and properties, and lose because of a limited number of characteristics used to distinguish between two components in a two-component food product. Accordingly, consumers may get bored and cease to attract the aesthetics of a typical two-component food products. In turn, the companies that make these two-component food products, may suffer from increased spending on marketing in response to the overall decline in sales of these products. Moreover, companies are looking for more economical and less time-consuming methods of production more attractive food products.

Summary of the invention

Offers textured freeze-dried foods. There are also methods of making food products. In his about�obscenum embodiment, the present invention provides food products containing the external component, which surrounds the inner component, forming a food product. The resulting product is dried (dehydrated) by sublimation, and the external component and an internal component in it visually distinct.

In one embodiment, the external component completely surrounds the inner component so that the inner component is invisible on the outer surface of the food product. The external component is used by the shell, while the inner component is nachinajuschim shell component.

In one embodiment, the external component is selected from the group including yogurt or another dairy product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood, or combinations thereof. The inner component may be selected from the group including yogurt or another dairy product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood, or combinations thereof.

In one embodiment, color, texture and aroma of the external component may differ respectively from the color, texture and flavor of the internal component.

In one embodiment the food product is soluble. A food product may be vlahos�content below about 2%, and food product may have a volume from about 500 to 3000 mm3.

In another embodiment of the invention proposes a food product that includes the first component and the second component forming a food product. Obtained food product is dried (dehydrated) by sublimation, and the first component and the second component it is visually distinguishable.

In one embodiment, the first and second components are both visible on the outer surface of the food product. The first and second components can form, for example, the marbled pattern on the outer surface of a food product or in a pattern of swirls on the outer surface of the food product.

In one embodiment the first component is selected from the group including yogurt or another dairy product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood, or combinations thereof. The second component can be selected from the group including yogurt or another dairy product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood, or combinations thereof.

In one embodiment, color, texture and flavor of the first component may differ respectively from the color, texture and flavor of the second component.

In one embodiment the food product is soluble. A food product may have a moisture content below about 2%, and a food product may have a volume from about 500 to 3000 mm3.

In yet another embodiment, the invention provides methods of manufacturing a food product. The methods involve co-tsadka first component and the second component at a temperature below about 10°C to give product, cooling the product to a temperature below about -5°C and exposure of the product of stage sublimation within a specified time period and at a specified pressure.

In one embodiment the first component is selected from the group including yogurt or another dairy product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood, or combinations thereof. The second component can be selected from the group including yogurt or another dairy product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood, or combinations thereof.

In one embodiment of the invention with-jigging is carried out at a temperature of from about -5°C. to 10°C.

In one embodiment, the first and second components are viscous components, having a viscosity of approx�RNO from 5 to 600 PA.

In one embodiment, the specified time period for sublimation stage is approximately from 5 to 20 hours. The set pressure can be from about 0.1 to 1.0 mbar.

In one embodiment the sublimation stage involves heating the product at a temperature from about 50°C to 120°C. the Final temperature of the product after sublimation may be approximately from 20°C to 80°C.

In one embodiment, the methods also provide for co-tsadka first and second components on a flat surface.

In one embodiment, the methods also include aeration of the first component and/or of the second component before the step of co-depositing.

In yet another embodiment, the invention provides methods of manufacturing a food product. The methods involve the preparation of the first viscous component, the preparation of the second viscous component, aeration of the first component and/or second component, co-tsadka first component and the second component with the receipt of the product, the freezing of the product and the exposure of the product of step (sublimation within a specified time period and at a specified pressure.

In one embodiment the first component is selected from the group including yogurt or other dairy PR�the product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood, or combinations thereof. The second component can be selected from the group including yogurt or another dairy product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood, or combinations thereof.

In one embodiment of the invention with-jigging is carried out at a temperature of from about -5°C. to 10°C.

In one embodiment, the first and second viscous component has a viscosity of about 5 to 600 PA.

In one embodiment the predetermined time period is approximately from 5 to 20 hours. The set pressure can be from about 0.1 to 1.0 mbar.

In one embodiment the sublimation stage involves heating the product at a temperature from about 50°C to 120°C. the Final temperature of the product after sublimation may be approximately from 20°C to 80°C.

In one embodiment, the methods also provide for co-tsadka first and second components on a flat surface.

An advantage of the present invention is to provide an improved two-component food product.

Another advantage of the present invention is the provision of a textured freeze-dried food�new product.

Another advantage of the present invention is to provide a food product with an attractive texture.

A further advantage of the present invention is to provide a visually appealing food product.

Another advantage of the present invention is to provide an improved methods of making two-component food product.

Further distinctive features and advantages of the invention described herein will become apparent from the following detailed description and figures.

Brief description of figures

Fig.1 shows a front view of a two-component food product according to one embodiment of the present invention.

Fig.2 shows a cross section (along line II-II in Fig.1) a two-component food product of Fig.1 according to one embodiment of the present invention.

Fig.3 shows a front view of a two-component food product according to one embodiment of the present invention.

Fig.4 shows a cross section (along line IV-IV in Fig.3) a two-component food product of Fig.3 according to one embodiment of the present invention.

Fig.5 shows a front view of a two-component food product according to one embodiment of the present invent�Oia.

Fig.6 shows a cross section (along line VI-VI in Fig.5) a two-component food product of Fig.5 according to one embodiment of the present invention.

Disclosure of invention

The present invention relates generally to food technology. More specifically, the present invention is directed to molded co-usadkoy freeze-dried foods, as well as to methods for their manufacture. Freeze drying is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport. Freeze drying is carried out by freezing the material and subsequent decompression of the environment with the addition of a sufficient quantity of heat for sublimation of the frozen water in the material directly from the solid phase to the gas phase. In a generalized embodiment, the foods contain the first component and the second component, which are located adjacent to each other. The first and second components may be the same or different materials and may have a number of characteristics used to distinguish between them and including, without limiting the whole list, aroma, color, texture, quantity, optical properties, etc.

As can be seen from Fig.1, one embodiment of two�componentname food product according to the present invention is designated overall by the numeral 10. Two-component food product 10 includes an external component 12 and the inner component 14, as shown in cross section in Fig.2. Although food product 10 shown in Fig.1 as including an internal component 14, a specialist is clear that the food product 10 does not have to contain an internal component 14. In such embodiments, the food product 10 will still be textured freeze-dried food product. As shown in Fig.1, the food product 10 receives mostly hemispherical configuration with the protrusion 20 at the top of the food product 10. However, while the food product 10 shown in mostly hemispherical configuration, expert it is clear that there may be other geometric shapes. For example, the food product 10 may be substantially oval, round, square, triangular, or may have other various geometric shapes. In one embodiment, the food product 10 may be mostly oblong shape (not shown). In other words, the food product 10 may have an elongated form with curved sides. In yet another embodiment, the food product 10 may have an elongated cylindrical shape, which is formed an elongated food product in the form of sticks (bar) (not shown).

However, as discussed below, preimushestvennogo food product 10 and methods of manufacture, that eliminates the necessity of giving the food product 10 of a predetermined shape by using a mold, which is required in the production of typical food products. Instead, the proposed food 10 can easily be formed by co-depositing the external component 12 with the inner component 14 on a flat surface. The use of such a manufacturing method reduces the manufacturing costs of products, and reduces the need for manpower, accelerates time in the manufacturing process and reduces the potential technological difficulties. However, a specialist is clear that in alternative embodiments, it is possible to use the mold (although not required), if it is desirable that the food product 10 had a different or specific form.

External and internal components 12, 14 of the food product 10 can have unique properties or characteristics associated with them. For example, as shown in Fig.1 and 2, the food product 10 may include an external component 12, which basically surrounds the inner component 14. In this embodiment, the inner component 14 will not be visible to the consumer as long as the consumer can't pick a food product 10, to discern the inner part of the food product 10. In fact, in the specified case, all that is visible to the consumer prior to opening pishevar� product 10, - is the external component 12.

However, in another embodiment, the food product 10 may have a surface pattern in marble, which the consumer can see even before opening a food product 10, as shown by Fig.3 and 4. In this embodiment, the first component 16 and second component 18 both of which are visible to the consumer, which is obvious from Fig.3. Similarly, if you open the food product 10, as is apparent from the cross-section in Fig.4, the user can still see the first and second components 16, 18. Fig.5 and 6 are an illustration of a further variant of an embodiment, similar to the option with the surface of the marble, in which the first component 16 and second component 18 both of which are visible to the consumer on the outer side of the food product 10 (Fig.5) and on the inner side of the food product 10 (Fig.6). However, the first component 16 and second component 18, in contrast to the marbled pattern in Fig.3, formed in this case in a pattern of swirls (Fig.5). Thus, expert it is clear that there may be other combinations of the first and second components 16, 18 and that the present invention is not limited to the described in the application options.

Two-component food products 10 of the present invention can have different external components 12 and internal components 14. Similarly, a two-component food products 10 of the present invention may have different first�the first and second components 16, 18. Hereinafter for the purpose of simplification of the "first component" is used to denote and external component 12, and the first component 16, while the "second component" is used to denote and internal component 14, and the second component 18.

In one embodiment, the material of the first component 12, 16 and the second component 14, 18 may be different. For example, the first component 12, 16 may be yogurt or other dairy product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood or a combination of these. Similarly, the first component 12, 16 may also be a food composition, which is aromatized. The first component 12, 16 may contain a flavoring selected from the group consisting of, for example, butter, nuts, vanilla, fruits, herbs, spices, or combinations thereof. Similarly, the first component 12, 16 may also contain, for example, enable selected from the group consisting of fruit puree, herbs, spices, vegetables, cheeses, confectionery materials, or combinations of these.

In one embodiment of the invention, in which the second component 14, 18 differs from the first component 12, 16, the second component 14, 18 may be yogurt or other dairy product, mashed potatoes, grain product, cheese, FR�preparation, vegetable, meat, malt, chocolate, coffee, fish or other seafood or a combination of these. Similarly, the second component 14, 18 can also be a food composition, which is aromatized. The second component 14, 18 may contain, but the whole list is not limited to the above mentioned, flavorings selected from the group consisting of, for example, butter, nuts, vanilla, fruits, herbs, spices, or combinations thereof. Similarly, the second component 14, 18 can also contain, for example, enable selected from the group consisting of fruit puree, herbs, spices, vegetables, cheeses, confectionery materials, or combinations thereof.

Typical meat components may include poultry, beef, pork, fish or a combination of both, but the whole list is not limited to named here. Cheese components can include, but is not the whole list is limited only named here, American, Swiss cheese, cheddar cheese, blue cheese, Colby cheese, brie, or combinations thereof. Fruit components may include any known fruits like, but the whole list is not limited to the above mentioned, apples, bananas, coconuts, pears, apricots, peaches, nectarines, plums, cherries, blackberries, raspberries, mulberries, strawberry, cranberry, bilberry (blueberry), grapes, grapefruit, kiwi, rhubarb, PA�Aya, melon, watermelon, pomegranates, lemon, lime, tangerines, oranges, tangerines, guavas (guavas), mango, pineapple, etc. Vegetable components include any known vegetables such as, but not the whole list is limited only named here, amaranth, arugula, Brussels sprouts, (head) cabbage, celery, lettuce, radicchio, watercress (cabbage family), spinach, mushrooms, peas, beans, beets, carrots, potatoes, radish, rutabaga, turnip, etc., Various other components may include, for example, grain, malt, chocolate, coffee, cocoa and other various dairy products, such as, but the whole list is not limited to the above mentioned, yogurt or kefir.

In one embodiment, the first component 12, 16 is yogurt, the second component 14, 18 - strawberry (strawberry) puree, and both of them, i.e. the first component 12, 16 and the second component 14, 18, aerated before the co-usadkoy. Specialist it is clear that the presence of two different components in these foods 10 allows you to achieve what food 10 can also provide a wide variety of taste sensations, including, for example, sensations of sweet, spicy, bitter, sour, salty, or combinations thereof.

For added distinction of the first component 12, 16 of the second component 14, 18 can be applied to various color�I. Food dyes can be natural food dyes or may be artificial food dyes. For example, in one embodiment of the invention in which the yogurt natural white color is used as the first component, and having a natural red color of strawberry (strawberry) puree is used as the second component, the food product 10 includes red component contained entirely within and forming with the white component of the marbled pattern or in a pattern of swirls depending on the desired aesthetics of the finished product. Alternatively, if the same natural yogurt white as the first component to be painted in green with artificial green food coloring, food product 10 will have a red component contained entirely within and forming with the green component of the marbled pattern or in a pattern of swirls. Thus, expert it is clear that in relation to food products 10 may be any known circuit staining to distinguish between the first component 12, 16 of the second component 14, 18.

In addition to the use of different colors for the components of the food product 10 may also use properties of various materials for the components of the food product 10. In this case, the first commercial�onent 12, 16 may be made from material that has different optical properties than the second component 14, 18. For example, any or both of the first component 12, 16 and the second component 14, 18 may be made from transparent, translucent or opaque materials. From the field of optics it is known that transparency is the physical property underlying the passage of light through the material, while the translucency means diffused light transmission material. Opacity is a property that is the opposite of transparency. Transparent materials are clean (not muddy), while a translucent materials allow you to clearly see through them, and through opaque materials it is impossible to see.

Food product 10 according to the present invention can also provide a different appearance due to varying amounts of the first component 12, 16 relative to a second component 14, 18. For example, the ratio of the first component 12, 16 to a second component 14, 18 may be 1:1. In another embodiment, the ratio may be 1:2 and Vice versa. In yet another embodiment, the ratio may be 1:3, 1:4, 1:5 and Thus, expert it is clear that the ratio of the first component 12, 16 to a second component 14, 18 can vary depending on desired external vidisheva product 10.

In addition, the food product 10 according to the present invention can give a different texture and solubility due to carrying out or not carrying out aeration of the specific components of the food product 10 before co-extrusion or co-usadkoy. Hereinafter for the purpose of simplification "jigging" is used in relation to the proposed method of manufacture of food products 10. However, a specialist is clear that can be used in other ways, such as, for example, co-extrusion. In one embodiment, the first component 12, 16 is aerated and is combined with the second component 14, 18, who is not aerated, in the process of co-precipitation. In another embodiment, the first component 12, 16 are not aerated and is combined with the second component 14, 16, which is aerated in the process of co-precipitation. Alternative components, both the first 12, 16, 14 and second, 18 - may Aeronautica or both of the component and the first 12, 16, 14 and second, 18 - not aerated. Thus, the food product 10 can be given several different types of textures, and it can also be soluble.

The present invention also proposes a method of manufacturing a food product 10. As discussed above, the first component 12, 16 and the second component 14, 18 are prepared separately before the co-usadkoy. Co-jigging performed using any mouth�STS, known in the prior art and are able to work together to isolate/choosedate two separate product stream. For example, co-jigging can be performed using coextrusion device that simultaneously extradiol first outer shell (housing) around the second inner component. However, instead of extruding a tubular bundle of food product through the head of coextruder food product containing two components, can otkazivatsya separate portions to the surface.

As discussed above, either or both of the first component 12, 16 and the second component 14, 18 can Aeronautica. In addition, the first component 12, 16 and the second component 14, 18 are not liquid and are in the viscous state before and during co-precipitation. For example, the first component 12, 16 and the second component 14, 18 can have a viscosity of from about 5 PA to 600 PA during co-precipitation.

Also, during co-precipitation, when the viscous flow of the first component 12, 16 and the viscous flow of the second component 14, 18 are in contact with each other, there is no significant difference in temperature between the two components. For example, in one embodiment, both streams have a temperature below about 10°C. In another embodiment, both threads are in contact with each other at a temperature of from about -5°C. to 10°C.

When both of the first flow comp�component 12, 16 and the second component 14, 18 are found in the process of co-precipitation, the combined streams may jointly otkazivatsya on a flat surface with the molding of the product without the use of molds. However, a specialist is clear that alternative mold you can use in case the finished product, it is desirable to give a specific form. At the moment co-depositing the combined flows with forming this product has a density of from about 0.25 to 1.5 g/ml In one embodiment, the product has a density of about 0.5 to 1.2 g/ml product Form on a flat surface may further be stabilized by cooling the product to a temperature below about -5°C. In one embodiment, the product has a hardness of from about 30 to 120 nm when the temperature is about -5°C to -25°C.

For removing water from typical products made co-usadkoy, usually applied evaporation and heating. However, the inventors have surprisingly been found that a textured, molded co-usadkoy, freeze-dried product with unique characteristics can be obtained by removing water with the use of sublimation stage. Sublimation is the transition of a substance from the solid phase to the gas phase, without going through an intermediate liquid phase. Sublimation is endothermic f�gas passage, that occurs at temperatures and pressures below the triple point of a substance on its phase diagram.

Stage sublimation according to the present invention typically takes from about 2 to 25 hours when applying vacuum. In one embodiment of the invention stage sublimation is carried out for about 5 hours to 20 hours. In another embodiment, the vacuum applied during sublimation, is from 0.1 to 1.0 mbar. In the process of sublimation product is heated at a temperature of from about 50°C to 120°C. At the end of the sublimation temperature of the finished product is approximately from 20°C to 80°C.

The inventors have surprisingly been found that the product is freeze-drying can be obtained by sublimation in which the finished product has a moisture content below about 2%. In one embodiment, the finished product has a moisture content below about 1%. The inventors have also found that this method of manufacture also gives the product a volume of about 500 to 3000 mm3. In one embodiment the volume of the finished product is approximately from 1000 to 2500 mm3. In another embodiment, the volume of the finished product is about 1500 mm3.

The use of the above manufacturing methods allows to obtain food products of the present izobreteniya unique and new features. In addition, as described in the application methods provide a more economical and efficient way to manufacture food products. In fact, the stage of these methods, providing cost savings and efficiency include, for example, co-tsadka first and second components in a viscous condition and with the same temperature is below 10°C in one step and forming a food product without the use of molds, which are typically required for the production of similar products. Thus, due to the application described here is unique and new production stages to the authors of the invention it is possible to provide an aesthetically pleasing and unique textured, molded co-usadkoy, freeze-dried product.

Needless to say, specialists in the art of the obvious various changes and modifications described herein preferred embodiments of the invention. These changes and modifications can be made within the spirit and scope of the subject of the present invention and without prejudice to its stated benefits. It is therefore intended that such changes and modifications be covered by the appended claims.

1. A method of manufacturing a soluble food product involving joint tsadka (co-tsadka) of the first component� and the second component at a temperature from -5°C to 10°C on a flat surface with the formation of the product, cooling of the product to a temperature below about -5°C and exposure of the product sublimation stage for about 5 hours to 20 hours and at a pressure of from about 0.1 to 1.0 mbar, in which the first component is selected from the group including yogurt or another dairy product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood, or combinations thereof, and in which the second component is selected from the group including yogurt or another dairy product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood, or combinations thereof.

2. A method according to claim 1, wherein the first and second components are viscous components, having a viscosity of about 5 to 600 PA.

3. A method according to claim 1, wherein the sublimation stage involves heating the product at a temperature from about 50°C to 120°C.

4. A method according to claim 1, wherein the final temperature of the product after sublimation is approximately from 20°C to 80°C.

5. A method according to claim 1, further providing aeration of the first component and/or of the second component before the step of co-depositing.

6. A method according to claim 1, further providing for before the step of co-depositing the preparation of the first viscous component, the preparation of the second viscous component, aeration at least one of the first component and second�th component.

7. Soluble food product obtained by the method according to any one of paragraphs 1-6, containing the first component and the second component, which form a food product in which the molded food product is sublimated and the first component and the second component is visually apparent in it, in which the first component can be selected from the group including yogurt or another dairy product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood, or combinations thereof, and in which the second component is selected from the group including yogurt or another dairy product, mashed potatoes, grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or other seafood, or combinations thereof.

8. A food product according to claim 7, in which the second color component different from the color of the first component, the texture of the second component different from the first texture aroma component or second component different from the first fragrance component or possible combinations thereof.

9. A food product according to claim 7, wherein at least one of the first component and the second component is a dairy product.

10. A food product according to claim 7, wherein at least one of the first component and the second component is yogurt.

11. A food product according to claim 7, wherein at least one �W of the first component and the second component is a fruit puree.

12. A food product according to claim 7, wherein at least one of the first component and the second component is a vegetable puree.

13. A food product according to claim 7 having a moisture content below about 2%.

14. A food product according to claim 7, having a volume of from about 500 to 3000 mm3.

15. A food product according to claim 7, in which the first component surrounds the second component.

16. A food product according to claim 15, in which the first component completely surrounds the second component such that the second component is not visible on the outer surface of the food product.

17. A food product according to claim 7, in which the first and second components form a marbled pattern on the outer surface of the food product.

18. A food product according to claim 7, in which the first and second components form a pattern of swirls on the outer surface of the food product.



 

Same patents:

FIELD: food industry.

SUBSTANCE: according to the first version, the method envisages preparation of semi-products in the form of a flat cake, prepared from 140-250 g unfermented yeast-leavened dough and rolled to have 15-25 cm diameter and 2-5 cm height, in the form of a filling containing poultry meat, in the form of a filling consisting of cut tomatoes and in the form of a sauce. The method envisages preliminary preparation of semi-products at a stationary public catering enterprise and semi-products delivery to a public catering service point. The filling is used in the form of marinated boneless chicken meat with addition of spices; the vegetable filling - in the form of fresh white cabbages chopped into pieces sized 0.5-2.5 mm, fresh tomatoes cut into slices sized up to 1 cm, brined or pickled cucumbers cut into slices with length equal to 3-10 cm and thickness equal to 3-7 mm, fresh potatoes cut into bars sized 6*6 mm and garlic sauce. Meat is fried in a rotation oven till readiness and cut into small pieces; potatoes are fried in deep fat; the prepared flat cake semi-product is split lengthwise; the inner sides are greased with garlic sauce; the vegetable fillings are put onto garlic sauce in the following sequence: cabbages, tomatoes, cucumbers, French fries; fried chicken meat is put onto French fries; then the flat cake with fillings is put onto the grill for 30-40 sec and heated from both sides. The goods are prepared at the following components ratio, wt %: flat cake - 50-200, marinated chicken - 150, fresh white cabbages - 20-100, fresh tomatoes - 15-80, brined and pickled cucumbers - 10-80, French fries - 10-70, garlic sauce - 20-80. According to the second version, the method envisages preliminary preparation of semi-products in the form of a filling containing poultry meat, in the form of a filling consisting of cut tomatoes and in the form of a sauce. The method envisages preliminary preparation of semi-products at a stationary public catering enterprise and semi-products delivery to a public catering service point. One uses 20×80 cm - 40×60 cm lavash, a filling in the form of boneless marinated chicken with addition of spices, a vegetable filling in the form of fresh tomatoes cut into slices sized to1 cm, a garlic sauce and grated 20% fat hard cheese. Meat is fried in a rotation oven till readiness and cut into small pieces; lavash Ѕ is greased with garlic sauce from one side; grated cheese, tomatoes segments, fried chicken meat are put onto garlic sauce; then, at first, the fillings are wrapped into a major part of the lavash, then - into a lavash quarter and put onto the grill for 30-40 sec and heated from two sides. The goods are prepared at the following components ratio, wt %: lavash - 50-200, marinated chicken - 30-150, grated hard cheese - 30-100, fresh tomatoes - 20-80, garlic sauce - 20-80. Additionally, the method versions envisage the following actions: onto fried chicken meat one additionally puts fillings in the form of ketchup or sauces of industrial production and/or pickled onions and/or Korean carrot salad and/or grated cheese and/or fresh tomatoes and/or brined or pickled cucumbers and/or French fries.

EFFECT: invention is reproductive, available for implementation, may be used in the fast food system and consists in the product preparation time reduction, goods range expansion and quality enhancement by way of creation of a new dish with quality taste indices with combination of a meat filling with a vegetable one with application of a sauce without preserving agents.

4 cl, 2 ex

FIELD: food industry.

SUBSTANCE: method envisages the cooked sausage product preparation and food casing ingredients procurement. The sausage product has diameter equal to 10-40 mm and is 20 200 mm long. After cooling, casing is removed from the cooked sausage product with a wooden stick inserted along its axis to a depth of 40-70% relative to the product length, the stick width equal to 5-50% of the length relative to the casing diameter; the stick length is determined depending on the depth of penetration into the product (so that to exceed the latter by 50-120 mm) while the stick thickness is 1 - 5 mm. The sausage product with a stick is dipped into dough (consisting of melange, wheat flour, maize or rice flour, culinary salt, sugar and water), with the stick part projecting outside the sausage product is dipped into dough to a depth not in excess of 10 mm. The sausage product on stick dipped in dough is submerged into 110 - 150°C sunflower, olive, rapeseed or cottonseed oil and maintained for 3-7 min. The stick part projecting outside the sausage product and uncovered with dough is not submerged in oil. Then the sausage product is taken out of the bath and cooled at a temperature of 0 - +10°C, air flow rate equal to 1-5 m/cm, until temperature inside the product centre is no more than +10°C.

EFFECT: production of a ready product with good organoleptic and microbiological indices.

2 cl, 1 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: unsprinkled food product fluid mass is introduced into the gap between the guide roller (2) and the parallel positioned size roller (3) and moulded into the food product ribbon of specified thickness. Downstream the roll gap, while adherent to the guide roller (2), the food product ribbon is sprinkled with (7) seasoning by means of a sprinkling device (5) on one side. The food product ribbon sprinkled on one side is supplied to another gap created by the guide roller (2) and the press roller (8); the seasoning (7) is impressed into the surface by way of the press roller (8). The food product ribbon is cut into individual slices.

EFFECT: seasonings introduction into the product surface.

10 cl, 2 dwg

FIELD: food industry.

SUBSTANCE: invention relates to a method and machine for continuous coating of confectionary products cores. The method includes supply of the mass of cores to be coated and of at least one coating material into one of the chambers specified and the said cores coating with the said coating material by way of handing the cores in the chamber. The said drum contains a spirally extending body permanently attached to the said drum to form the said chambers together therewith. The said cores handling in one of the said chambers includes a stage of the said drum angular and cyclic rocking in opposite directions round the said hinge axle with the mass to be treated retained within the said treatment chamber. The said angular and cyclic rocking in opposite directions is performed so that to provide for cyclic relocation and positioning of the said mass to be treated in two oppositely turned angular positions. The machine contains at least one hollow drum having a hinge axis and containing multiple treatment communicating chambers, a drive motor for the said drum rotation round the said axle, the first supply means for supplying the mass of cores to be treated into one of the said chambers and the second supply means for supply of at least one coating material into the said chamber for coating the said cores. Additionally, the machine contains a spirally extending body positioned within the said drum and permanently attached to the said drum to form the said chambers together therewith. One has provided for a commanding and controlling unit of the said motor for the said drum rotation with angular and cyclic rocking in opposite directions round the said hinge axle with the mass to be treated retained within the said treatment chamber. Additionally, the machine contains the third supply means (for supplying into the said drum an air mass that is shared by all the said chambers), pumping up means (for creating in each of the said chambers a corresponding treating air flow) and means for adjustment of the corresponding drying air flow characteristics for each of the said chambers. The said means for drying air flow characteristics adjustment contain a corresponding conditioning unit for each of the said chambers, the unit positioned at the said corresponding chamber input.

EFFECT: invention provides for a method and machine to or continuous coating of confectionary products cores without damage, friction or lamination of the said products to be coated.

14 cl, 10 dwg

FIELD: food industry.

SUBSTANCE: invention relates to a gum arabic replacer composition preparation for usage in various branches of industry (food, pharmaceutical and other). In the method implementation pattern for usage during encapsulation, coating application onto confectionary products, glazing or gluing of food products the method envisages sequential addition into a water solution of a strong film-forming agent of natural and/or modified polysaccharides (taken in an amount of 0.1% - 10% of the total weight of ingredients in the composition solvent), a low-viscosity cracking agent (in an amount of 88.9% - 55% of the total weight of ingredients in the composition solvent), a rapid crystallisation agent (in an amount of 10% - 25% the total weight of ingredients in the solvent) and an adhesiveness modifier (in an amount of 0.1% - 10% of the total weight of ingredients in the composition solvent). The produced composition has viscosity equal to approximately 10 - 2000 centipoise at a temperature of 25°C and a concentration of 35°-40° Brix.

EFFECT: invention allows to reduce dependence on gum arabic import due to usage of a locally available material as well as to enhance such functional properties as a lighter tone, fast drying-out during application and an improved film barrier preventing oxidation.

6 cl, 37 dwg, 10 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to grain products. The first subject of the invention is a grain product including grain kernels that are at least partly polished and coated with a coating layer. The said coating layer includes a protein matrix with fibrous food ingredients particles dispersed in the matrix. The fibrous food ingredient contains powdery cereal offal. The coating layer contains 3 wt % - 10 wt % of the food fibrous ingredient in terms of dry weight of grain kernels with coating. Additionally, the invention envisages a method for production of a dry grain product enriched with food fibres, involving coating of grain kernels, at least partly polished, with fibrous food ingredients particles and water dispersion containing protein with subsequent drying of coated grain kernels. The third subject of the invention is a fluid-permeable film material pouch containing the grain product.

EFFECT: food fibres are well retained on the grain product surface even after cooking in an excessive water quantity.

12 cl, 1 tbl, 3 ex

FIELD: food industry.

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

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

17 cl, 4 tbl, 1 dwg

FIELD: food industry.

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

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

34 cl, 7 dwg, 1 tbl

FIELD: food industry.

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

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

14 cl, 13 dwg

FIELD: food industry.

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

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

FIELD: food industry.

SUBSTANCE: according to the method, raw eggs are washed, disinfected, placed onto a transporter and subjected to freeze-quenching. Frozen eggs are subjected to hot water impact during passing through the grate device where they are subjected to dynamic impact stress till complete shelling. According to one version, shelled eggs are frozen and used as raw materials. According to other versions, eggs are glazed with subsequent freezing or subjected to sublimation drying.

EFFECT: shelled eggs usage in food industry.

17 cl

FIELD: food industry.

SUBSTANCE: invention relates to production of a biologically active food additive and may be used for preventive alimentation. Milled horseradish root is infused in water during no less than 24 hours at a ratio of S: L = 1: (4.5 -5.0). The water extract is subjected to vacuum sublimation dehydration. Produced sublimated horseradish root powder in an amount of 25-35 g is mixed with 900-1100 g of natural floral honey. One introduces (while thoroughly stirring) magnolia vine oil into the mixture in an amount of 35-45 drops per 1000 g of the mixture.

EFFECT: simple mixing of the initial components, in a strictly specified ratio without modification of their chemical composition allows to enhance efficiency of the biologically active food additive impact on the immune system and to strengthen antiviral activity.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the proposed method production of a powdered ice-forming biological reagent is performed by way of moisture evaporation (under vacuum) from liquid microbial or protein suspension with initial temperature equal to 26°C in flat-bottomed pans with walls 30-50 mm high containing porcelain balls with a 3 -7 mm diameter in a layer up to 50% of the pans walls height. The suspension poured into the pans in a layer height whereof is twice as little as that of the balls layer is divided by the balls into a multitude of small volumes with the pans subsequently covered with unwoven textile. Then follows the drying process during 9.0 - 12.5 hours with continual adjustable vacuumisation, controllable in terms of residual pressure in the chamber at four temporal stages of drying.

EFFECT: method allows to produce the end product in powdered form convenient for application and ensures high stability of the reagent during storage.

5 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Milled food product (in a 5-70 mm thick layer) is put into a vacuum chamber. A residual pressure (2-3) kPa is built in the vacuum chamber. The product is heated until a temperature is 70-80°C with thermal capacity 9.0-9.5 kW/m2. Vaporised moisture condensation is performed by the evaporator of a refrigerating machine, temperature on the surface minus 25-30°C.

EFFECT: method allows to produce dry food products having high quality properties and reduced drying time along with reduced energy costs.

4 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. In accordance with the method proposed evaporation of a liquid hydrophobic working medium is performed. The working medium vapours, moving as a result of differential pressure, are heated and passed through a layer of frozen product being dried. This process is performed one or several times, passing heated working medium vapours through, accordingly, one or several layers of frozen product being dried. The produced mixture of water vapours and working medium vapours is passed through one or more desublimators/absorbers where desublimation/absorption of water vapours from the mixture is performed. One performs condensation of working medium vapours and liquid working medium return to the process beginning. The working medium is represented by a low-boiling liquid or an easily liquefied gas. Proposed is a device for the method implementation.

EFFECT: usage of this group of inventions enables drying time reduction and prevention of contact of the product being dried with atmospheric oxygen.

10 cl, 1 dwg

FIELD: biotechnology.

SUBSTANCE: method includes pouring the preparation into a vessel, its freezing, sublimation and finish drying on the shelves of sublimation plant. Freezing of the preparation is performed at inclined position of vessel axis relatively to vertical line for angle of 45÷75 degrees, and sublimation process is conducted during heating of shelves at the speed of 10÷15°C per hour up to temperature of 30÷35°C.

EFFECT: claimed method makes it possible to accelerate the process of drying with simultaneous reduction of energy flow.

2 dwg, 3 ex

FIELD: food-processing, microbiological and chemical industry, in particular, removal of liquid or frozen agent from product, more particular, sublimation concentration and drying of frozen solutions or suspensions, sublimation drying of frozen food products, and also concentration or drying of liquid solutions and suspensions.

SUBSTANCE: method involves providing reaction of product with absorbing solution in vacuumizer by mass exchange through gaseous phase; providing heating of product to be dried using absorption heat of vapors of agent to be removed, said absorption being provided by means of absorbing solution and said heat being transmitted through heat transmitting device or through heat conducting walls which separate product to be dried from absorbing solution. In order to heat said product, heat of condensation vapors of agent removable from absorbing solution during regeneration thereof may be also utilized. Freezing of product and keeping of temperature mode in drying chamber are provided by means of refrigerating unit. Utilization of absorbing solution for creating hydraulic gates in processing pipelines provides for increased pressurization of vacuumizer and reduced loading of vacuum pump.

EFFECT: reduced consumption of power for sublimation or evaporation of agent to be removed from product by drying procedure.

13 cl, 4 dwg

FIELD: food-processing industry, in particular, processes for preservation of animal food products.

SUBSTANCE: method involves removing about 60-70% of moisture from product to be dried by stepped reduction of pressure accompanied by freezing of product at each stage to minimum temperature corresponding to pressure at the given stage, and heating product between steps by means of working fluid to -5, -4 C; providing holding of product in frozen state at minimum temperature at each stage. Heating of product between stages is carried out with the use of inert gas, such as carbon dioxide or nitrogen. Frozen product holding time at minimum temperatures is increased with decrease of pressure at stages.

EFFECT: improved quality of end product.

2 cl

FIELD: food-processing industry.

SUBSTANCE: method involves forming basic product by extruding it immediately into sublimation chamber zone with pressure above triple point; providing evaporative freezing of product with pressure below triple point and sublimation drying thereof in superhigh frequency energy field, with following removal through sluice gate; providing additional extrusion of product through coaxial channel peripheral with respect to central channel; introducing product with increased content of dry substance via peripheral coaxial channel for further forming of slightly dried carcass of product; feeding product with low dry substance content via central channel.

EFFECT: improved quality of product and reduced power consumption.

2 cl, 2 dwg

The invention relates to food processing equipment in the production of freeze-dried food

FIELD: food industry.

SUBSTANCE: inventions group relates to a method and a device for production of puree-like cooked food products of lump raw materials and a blades system for food products milling in the said device. The method consists in preliminary milling of lump raw materials in the preliminary milling unit (1), preliminarily milled raw materials cooking in the cooking installation (6) designed with the possibility of continuous loading, final treatment of the cooked product in the final treatment unit (12). Before cooking, lump raw materials are cut into small pieces in the preliminary milling unit (1) by means of the blades system (2) so that lump raw materials become a pumpable mass. The device contains a preliminary milling unit (1), a preliminary milled raw material transporting pump (8), a cooking installation (6) designed with the possibility of continuous loading and a final treatment unit (12) for the food product final treatment. The preliminary milling unit (1) has exclusively the first rotation blades system (2) for lump raw materials cutting to produce a pumpable mass. The blades system contains in the preliminary milling unit (1) a coarse milling device (56) and at least two cutting units (60, 61), each of them including a rotor (62, 63) and a stator (64, 65).

EFFECT: during cooked puree-like food products manufacture raw materials compression is prevented thus to separate a solid phase from a liquid one.

17 cl, 10 dwg

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