HU195412B - Method for producing quick-frozen food of improved keeping quality containing thickener preparative - Google Patents

Abstract

Field of the Invention The present invention relates to a method for increasing the storage of fast-frozen food, such as soup, vegetable soup, sauce, and a thickening composition. The pre-cooked vegetable, fruit and prepared food base according to the invention are quick-frozen and packaged per serving. The process is characterized in that the pre-cooked vegetable or fruit and the prepared molded food base are coated with 0.01-0.1% by weight of lecithin, acetyl lecithin, hydroxylated lecithin, or a mixture thereof, the coated components being 20-60 ° C. it is dried, then optionally preheated and rapidly frozen at -20 to -35 ° C. -1-

Description

Λ Underfloor is subject to a process of increased storage, quick-frozen food. Thus, for the preparation of soups, vegetables, sauces which also contain a thickening composition.

Flour is most often used to thicken soups, greens, sauces.

Λ thickening can be done by grouting or jerking.

Λ Hungarian cuisine usually uses toasted flour to thicken the food.

Λ thickener is most often made with grease, but can be produced without grease.

The most commonly used thickener is fat-based jerky.

Hitching can be of various qualities. The so-called 'white jerk' is known, which is produced by heating the flour-fat mixture to 130 ° C.

The so-called 'bun' is produced at a temperature higher than Ln, and the 'brown' is made at 145-160 ° C.

C Kascigaku Zasshi 1979. 30 (5) 441-5 Japanese journal discusses in detail the techniques for producing different types of jerky.

Hungarian Patent Nos. 127,937 and 137,589 also disclose procedures for making jerky.

British Patent No. 1,272,079 describes the preparation of granular soups and sauces containing a thickener.

It will be apparent from the description that the soup or sauce base is thickened with a mixture of pregelatinized starch or a flour and fat. Flavoring agents are also added to the thickening mixture.

Onions, onions, garlic, peppers, parsley are commonly used as flavoring agents for jerky.

Not only semi-finished foods, but also quick-frozen preparations may contain jerky.

Hungarian Patent No. 161,339 discloses the preparation of quick-frozen soups, greens and sauces.

According to the patent, the process is to pre-cook the fruit or vegetable, and in some cases to paste it, then to make a thickened soup or vegetable base or sauce base. Pre-cooked fruit or vegetables or served with it. the paste version is cooled and then frozen quickly. The soup stew or sauce pan is cooled, molded and frozen too.

The two quick-frozen components are marketed in the same package.

These quick-frozen foods retain their quality for one year and one and a half years at a storage temperature of - 18 ° C.

U.S. Pat. No. 4,196,219 proposes coating with calcium carrageenan before freezing to preserve the aroma of quick-frozen foods.

The disadvantage of the process is that the carrageenan film will crack during prolonged storage at low temperatures and will not be able to fulfill its protective function.

In our experiments we have found that before the quick-freezing, the soup, vegetable or sauce base is coated with 0.01-0.1 µl of an aqueous lecithin emulsion, an aqueous dispersion of ethyl lecithin or hydroxylated lecithin or elcgyc. -on - then the shelf-life of a quick-frozen preparation at -20 to -35 ° C can be increased without loss of quality.

We also found that quick-frozen food bases not only increase their shelf life. but also their quality is improved, as their enjoyment value and aroma is maintained during storage.

In addition, we have found that. that the food bases prepared according to the invention, when mixed with water and then heated, form a homogeneous lump-free mixture much faster than prior art products.

Not only food bases, but also pre-cooked or pre-cooked and pasteurized vegetables and fruits may be coated, if desired, with an aqueous emulsion of lecithin, an aqueous dispersion of ethyl lecithin or hydroxylated lecithin.

Mixtures of the above may also be used in the protective coating.

Vegetables and fruits with a protective layer can be stored in a frozen state for a longer period of time and perfectly preserve their original enjoyment value, texture and aroma.

The coating comprises a lecithin emulsion containing from 1 to 30% by weight of dry matter, a dispersion of ethyl lecithin, hydroxylated lecithin. or a mixture thereof.

From 0.01 to 0.1% by weight of the coating material, based on the dry matter content of the pre-cooked fruit or vegetable or food base.

The coating is applied by dipping or preferably by surface spraying.

The food bases may contain 15-25% fat, 15-40% flour, 1-8% by weight onions and / or 0.4-1% by weight garlic, optionally 0.5-0.7% by weight paprika and 100% by weight. other additives, preferably table salt, sugar, vinegar, preservatives, other flavoring agents, stimulants.

Milk, sour cream, cream, kefir, yogurt, etc. as stimulants. used.

Preferably, the vegetables are green peas, green or yellow pods, broccoli, zucchini, carrots, pumpkins, kohlrabi, spinach, salt, cabbage or a mixture of green peas, beets, kohlrabi and cauliflower.

Preferably the fruit is an apple or pear.

Pre-cook at 75-90 ° C for 3-12 minutes.

The lecithin is preferably soybean or rapeseed lecithin.

The lecithin emulsion is prepared by heating a 1: 1 mixture of lecithin and alcohol with alcohol, adjusting the pH to 6.7-7.3, and then diluting with water with constant stirring until a solids content of 1-30% is obtained. an emulsion is obtained.

Steel Lecithin or Hydroxylated Lecithin: These can be obtained by acylation of lecithin or treatment with polyether glycols.

The coated vegetable, fruit or food base sprayed with the coating material is dried at ambient temperature or at 30-60 ° C and then pre-cooled if desired.

The quick freeze is carried out at a temperature of -20 to -35 ° C.

The following examples illustrate the process of the invention.

1. pcklu

-2195,412

Production of quick-frozen cookers

The green peas are pre-cooked to 80 ° C for 8 minutes, then the steamed peas are drained from the veal, spread and sprayed with a 3 wt / l dry lecithin emulsion until it has a lecithin content of 0.01 w / w.

The coated green peas are allowed to stand in the air for 6 to 8 hours. It is then rapidly frozen at -30 ° C.

The composition of the vegetable base to be prepared as a second step is as follows:

Fat

Flour

Shooting11 onions

Cooking

Sour cream

Sugar

preservatives

Food vinegar

Raw chopped garlic

Húslésú'rítmény

20.00 parts by weight 40.00 parts by weight

7.50 parts by weight

1.50 parts by weight 17.00 parts by weight

2.50 parts 0.35 parts 4.00 parts 0.55 parts 6.60 parts

100.00 parts by weight

The food base is prepared by heating the fat to 55-60 ° C and adding the flour in portions.

The mixture was homogenized and heated to 135 ° C with constant stirring. Cool the browned toast at 70 ° C and stir in the pre-cooked onions and grated raw garlic. The other solid additives listed above are then added. followed by the sour cream mixture and the vinegar in portions.

The homogenized food pad is cooled to 20 ° C, shaped and sprayed with 10 wt% lecithin emulsion until its lecithin content is 0.02 wt%. The base dishes were then dried at 50 ° C for half an hour and then allowed to stand in air at 20 to 25 ° C for 3 hours. The coated dish is then frozen at -30 ° C.

We pack the frozen frozen peas and vegetable base together with the lecithin emulsion. The weight ratio of vegetable to vegetable base in a package is 80:20.

The resulting quick-frozen cooked vegetable can be stored for 18 months without damaging its enjoyment value or aroma.

When used, the vegetable base is light enough with 2 dl of water. quickly forms a homogeneous mixture.

Add the green peas to the homogeneous, lump-free diluted pulp thus obtained and cook for another 3-5 minutes while stirring.

Example 2

Preparation of quick frozen soup

Green beans were pre-cooked as in Example 1 but sprayed with 15% w / w aqueous acetyl-lecithin instead of lecithin emulsion. while its acetyl lecithin content will be 0.15 w / w. The coated green beans are dried for 30 minutes at 45 ° C. and then dried at ambient temperature for 4 hours. It is then quickly frozen at -35 ° C.

The next step is to make a soup base. It has the following composition:

Fat 25,00 parts by weight

Flour weight 35.00

This shoot is cooked with 1 onion 6.05 parts by weight

Cooking

Kefir

Paprika

Sugar preservative E. telece

Minced garlic Meat concentrate l .50 parts by weight l 7.00 parts by weight 0.20 parts by weight

2.50 parts by weight 0.35 parts by weight 4.80 parts by weight

1.00 Part of the show

6.60 parts by weight 100.00 parts by weight

Vz food base in l. Prepared according to example. but the creaming temperature is 140 ° C and the soup base is coated with an aqueous solution of 5% dry weight acetyl-lecithin and lecithin 1: 1 in place of the lecithin emulsion.

The shaped, coated soup base is shown in FIG. Example 4 is dried. Coating amount 0.02 ιο20 ί ost% Then the soup base is frozen quickly at -35 ° C. The vegetables and soup baskets are packed together in a single weight ratio of 60:40.

The quick-frozen soup thus produced can be stored for 18 months without any deterioration in its enjoyment or aroma.

When used, the soup base mixes easily, quickly with 2-3 dl of water and very quickly forms a homogeneous, lump-free paste. This is then further diluted with 3 dl of water, then the green beans are added and cooked further.

The soup is ready in 7-9 minutes.

Example 3

Preparation of quick-frozen sauce

Salt sauce is prepared by pre-cooking the cooked vegetables at 85 ° C for 3 to 5 minutes, then pulping, cooling to 20 ° C and shaping. It is then sprayed with an aqueous dispersion of 12 volumes of hydroxylated lecithin.

The coated material was dried at 45 ° C for 40 minutes and then further dried at ambient temperature for 3 hours. The amount of coating is 0.03% by weight.

The coated portions of cooked vegetables are frozen at -35 ° C.

The composition of the malaria fund is as follows:

Fat

Flour

Pre-cooked onions

Húslésú'rítmény

Milk

Sour cream

Sugar

Konz.erválósz.er

25.00 parts by weight 20.00 parts by weight

3.50 parts by weight 12.00 parts by weight 10.00 parts by weight 10.00 parts by weight 19.00 Parts by weight 0.50 parts by 100.00 parts by weight

The food base was prepared according to Example 1. but hydroxylated lecithin to lecithin in a ratio of 9: 1 by weight with this dis55 version of individuals. Drying was performed as described in Example 1. The amount of coating is 0.02% by weight. The evolved and dried sauce base is frozen at -35 [deg.] C. Packaged, coated, dried. then the weight ratio of quick-frozen vegetables and sauce base is 80:20.

This quick-frozen sauce can be stored for 15 months. no change in its pleasure value or aroma. When used, it mixes quickly with water to form a homogeneous, lump-free paste, which is then added to the sauce after 4 to 6 minutes of cooking.

-3195 412

Example 4 (Comparative)

In each case, the procedure of Example 1 was followed. but coating with calcium carrageenate instead of lecithin emulsion. Its edges were stored at -18 ° C for 6 months. The food of Example 1 was stored under the same conditions. After the shelf life, both foods are visually inspected. The carrageenan coating is cracked on the surface of the dish, the coating of Example 1 is continuous, intact. Warming up the dishes, we find that the liquid phase of the food of Example 1 is smoother, more homogeneous, and the food tastes more harmonious than the control food.

Claims (2)

A process for the preparation of a quick-frozen food preparation containing a thickening composition, preferably soup, cooked vegetables, sauces - from pre-cooked vegetables, fruits and 15-25% by weight ¹ /? fat, 15-40 weight ¹ /? flour, 18 weight '! pre-cooked onions and / or 0.4-1 weight '? raw, chopped garlic, optionally 0.5-0.7 weight '? peppercorns spoons in a quantity equal to 100% by weight of other additives 5 - Thus, from a molded food base containing common salt, sugar, vinegar, dairy products, flavorings, preservatives, coated, quick-frozen, and packaged together in portions characterized. that the cooked vegetable or fruit and that 10 prepared, molded food bases 0.01-0.1 w / w? lecithin, acetyl-lecithin, hydroxylated lecithin or mixtures thereof, the coated components are dried at 20-60 ° C, optionally pre-cooled and freeze-dried at conventional conditions at -20 to -35 ° C. 2. The method of claim 1, wherein the pre-cooked vegetables and fruits and the molded food base, after spray coating, are dried at 35-50 ° C for 39-60 minutes and then The mixture is dried for 3-6 hours at 20-25 ° C and then frozen at -35 ° C.