Fat sauce production method

FIELD: food industry.

SUBSTANCE: according to the fat sauce production method, the fat component used is represented by milk fat substitute based on fractioned and partly hydrogenised vegetable oils produced by the interesterification method; the fat component is prepared by way of tempering during 24 h at 18-28 °C; part of dry components are prepared by way of milling salt, sugar and carrots into a finely dispersed condition; the tempered fat component is loaded into a vessel containing a mixer homogeniser system ensuring the product circulation from the vessel bottom into its upper part and back, the vessel equipped with a vacuum pump for the product aeration; the fat component is loaded in two stages; at the first stage one stirs half of the recipe quantity; at the second stage one adds the remaining part of the fat component and proceeds with stirring until production of a homogenous moving mass; then, the homogeniser operating at constant rotation rate, one adds the dry components that are preliminarily loaded into a separate vessel with heavier components alternating with lighter ones; the sauce is homogenised during 3 min; then, the homogeniser operating at variable rotation rate, one performs further cooling to 22-24 °C with subsequent packing of the ready product.

EFFECT: invention allows to extend the range of fat sauces, enhance the product quality and produce a stable emulsion having homogenous non-segregating structure.

 

The invention relates to the field of food industry, more specifically to the technology of preparation of the sauce, and can be used in the production of fatty sauce.

Known method of preparing a semi-fat sauce (patent RU №2073470, CL A23L 1/39, 23.03.1993). Method includes preparation of ingredients, grinding, mixing with broth, egg yolk, passerovannye flour, citric acid, salt and a lipid component - butter mixed with lard in the ratio 4 5 1, mixing the obtained fat component lead cutting for 5-7 min, after adding the spices for 8-10 min, after which the resulting mass in the syringe loaves and freeze to 23°C in the following ratio of components, wt. lard 28-32, egg yolks 16-18, butter 8-10, sauteed flour 6-8, broth 7-9, citric acid 0,01-0,15, salt and spices.

Also known PCT patent No. 2417034, CL A23L 1/40, 07.03.2006 "Packed solid concentrated product for preparation of broth, soup, sauce, gravy or dressings or for use as seasoning, method of their manufacture and application". The method includes the steps of mixing ingredients in the composition 2-70% of salt and/or 1-70% starch or flour, 3-60% fat, 10-95% substances imparting taste and/or aroma, forming compacted parts mixed ingredient� in solid concentrated product by sealing rollers with the use of pairs of rollers, packing of the solid concentrated product in the container.

The disadvantage of the closest analogue is the low quality of the product, high caking and lumping during storage associated with the formation of structures, the strength of which exceeds the original.

As described above, the known methods of obtaining fatty sauce, according to the applicant, do not contain the essential features closest to the claimed invention.

The object of the invention is to expand the range of fatty sauces, improving the quality of the product.

The problem is solved in that a method of producing a fatty sauce envisages using fat component as a substitute of milk fat based on fractionated and partially hydrogenated vegetable oils produced by the transesterification method, its preparation by tempering for 24 hours at a temperature of 18-28° C, the preparation of part of dry ingredients, which is carried out by grinding of salt, sugar and carrots to a fine state, then temperierung fatty component is loaded into the container containing mixing system-homogenizer, providing recirculation of the product from the bottom of the tank in its upper part and back, equipped with a vacuum pump for aeration of the product p�eacham lipid component of the load in two stages, the first of which is carried out by mixing half of the prescription number and the second adds the remaining part of the fat component and stirred until a homogeneous, movable mass, then during operation of the homogenizer with a constant rotational speed add the dry ingredients, which are pre-loaded into a separate container, alternating heavy components with lighter, produce homogenization of the sauce for 3 minutes, and then when the homogenizer with variable speed carried him further cooling to a temperature equal to 22-24° C, and subsequent packing of the finished product, and the original components used in the following ratio, wt.h:

fat component92,80
Sol2,38
sugar1,12
chicken meat, dried0,25
sliced green onions, dried0,13
carrots dried0,63
flavouring Boiled Chicken R"2,50
flavour "Chicken L145186"0,19

The technical result of the invention is to provide a stable emulsion by the use of the above substitute of milk fat with adjustable structuring the process of formation of a stable crystal structure by a directed joint crystallization of triglycerides of different nature. Also the sauce is homogeneous proslavery structure of the mixture by pre-alternating heavy and light dry components and the prior distribution of the mixture components in the plane of movement of the working bodies of mixer-homogenizer with the bottom of the tank in its working end and back. In this case, the intensity of mixing is ensured and the process of aeration of the mixture, which increases the homogeneity of the sauce. The technical result will be achieved only at the stated qualitative and quantitative ratio of components, as well as using only the declared modes.

As flavoring agents use identical to natural flavor - the Flavor of Cooked Chicken R-131671", products manufactured by Givaudan Schweiz AG, Ueberland str. 138 CH-8600 Dubendorf, Switzerland, Germany, UK, Netherlands, Spain, France (USA) (certificate Number and date - 77.99.11.9.At.4318.4.05 of 21.04.2005), and natural identical flavor "Flavor of the Chicken L-145186", products manufactured by Givaudan Schweiz AG, Ueberland str. 138 CH-8600 Dubendorf, Switzerland, Germany, UK, Netherlands, Spain, France (USA) (certificate Number and date - 77.99.26.9.At.3481.5.07 dated 21.05.2007).

The proposed method of producing a fatty sauce is as follows. Preparatory operations include tempering of fat in 24 hours at a temperature of 18 to 28 C°. As fat use milk substitute based on fractionated and partially hydrogenated vegetable oils, obtained by the method of transesterification. The preparatory operations also include the development of a part of dry ingredients, which consists of pre-crushing of sugar, carrot and salt to a fine state, weighing these and other dry ingredients according to the recipe - meat chicken, onion and flavoring Cooked Chicken R" and "Chicken L145186". In preparing the dry ingredients their pre-loaded into a separate container, alternating heavy components with lighter. Further temperierung to a plastic state fatty component automatically in two stages loaded into the container. If the fat is greatly softened, it is loaded with a whole briquette, if fat medium density - it is cut into individual pieces. Mixing �technology-equipped mixer-homogenizer, intended for dispersing and homogenizing - recycling product from the bottom of the tank in its upper part and back, and equipped with a vacuum pump for aeration of the product and retracting ingredients from peripheral departments capacity. At the first stage mixing is carried out half of the prescription number and the second adds the remaining part of the fat component and mixed until a homogeneous, movable mass. Mixing of the product is performed in a pulsed mode with increasing time of operation of the agitator during operation of the homogenizer with a constant speed. After 0.5-1 minute add a pre-prepared dry ingredients, produce homogenization of the sauce also during operation of the homogenizer with a constant rotational speed for 3 minutes and further cooling at the temperature of 22-24° C during operation of the homogenizer with variable speed and turned on the mixer. Upon reaching the temperature of 22-24° C, the process of cooking the sauce is completed, followed by packing of finished product.

Going beyond the stated parameters of the process will not get fat sauce with precisely the above properties.

Thus, the proposed method of producing a fatty sauce allows in contrast to the known will get� stable emulsion with homogeneous proslaivaem structure.

A method of producing a fatty sauce envisages using fat component as a substitute of milk fat based on fractionated and partially hydrogenated vegetable oils produced by the transesterification method, its preparation by tempering for 24 hours at a temperature of 18-28° C, the preparation of part of dry ingredients, which is carried out by grinding of salt, sugar and carrots to a fine state, then temperierung fatty component is loaded into the container containing mixing system-homogenizer, providing recirculation of the product from the bottom of the tank in its upper part and back, equipped with a vacuum pump for aeration of the product moreover, the fatty component is loaded in two stages, the first of which is carried out by mixing half of the prescription number and the second adds the remaining part of the fat component and stirred until a homogeneous, movable mass, then during operation of the homogenizer with a constant rotational speed add the dry ingredients, which are pre-loaded into a separate container, alternating heavy components with lighter, produce homogenization of the sauce for 3 minutes, and then when the homogenizer with variable speed carried him further cooling dotemperatury, equal 22-24° C, and subsequent packing of the finished product, and the original components used in the following ratio, wt.h:

fat component92,80
Sol2,38
sugar1,12
chicken meat, dried0,25
sliced green onions, dried0,13
carrots dried0,63
flavouring Boiled Chicken R"2,50
flavour "Chicken L145186"0,19



 

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