HU198261B - Method for producing quick-frozen grits-base produce of homogeneous structure and stable substance particularly vermicelli - Google Patents

Abstract

Semolina contains 1 pt. semolina of 150-1000 micron particle size is mixed at boiling with salt and 0.15-0.45 pts. fat contg. 1.5-3 pts. water or milk with added sugar and salt. The mixt. is allowed to stand pref. for 5-10 mins., followed by addn. of flavours, consistency regulators, or other known additives as eggs, minced meat, liver etc., chopped root vegetables, spices and edible protein concentrates. Finally the mix is divided into portions, precooked and deep frozen.

Description

Field of the Invention The present invention relates to a method for producing a homogenous and stable stock of quick frozen wheat flour, in particular juice " ^b " * ⁴ .

In gastronomy practice, freshly prepared soup fillers, such as grapefruit, are made using traditional technology. The ingredients are mixed, allowed to stand for a few hours, and then cooked after shaping (Angéla F. Nagy, Cook's Family Book, Minerva, 1973, p. 31). The soup pads thus prepared can only be kept for a short period of time, and their shelf-life may not be prolonged.

The original properties and quality of the frozen soup produced by the mechanization of the operations of the conventional process are not reproducible, as during the preparatory operations the product is inevitably under the influence of adverse effects and changes in the content.

The most impressive qualities of the so-called filler products thus produced, such as grisquality, are the pressures of the product's internal structure, surface and geometric center. In the pressed areas, a "bacon" structure is formed which, after cooking, will be gray-colored, reducing the original quality of the product. Traditional (manual) technological operations cannot therefore be adapted to the production of large-scale quick-frozen soup.

It is an object of the present invention to provide a large-scale process that avoids the above-mentioned quality defects.

The invention is based on the recognition that if preformed wheat grains of suitable particle size are used for the preparation of the soup pads, the product will have a homogeneous structure and a stable stock and can be manufactured in an industrial scale by rapid freezing.

According to the present invention, 1.5 to 3 parts by weight of water, or 0.1 to 0.45 parts by weight of salt and taste, of salt and taste and to the amount of salt and taste according to the invention are heated to a boiling point of 1 part by weight of wheat flour having a particle size of 150-1000 μm. mixed with 1.5 to 3 parts by weight of milk containing sugar, leave the mixture to stand for a few, preferably 5 to 10 minutes, without further heat transfer, then to one or more flavoring, stocking or other known additives such as eggs, chopped meat, and so on for the pre-expanded semolina. / or offal, chopped vegetables, spices and protein concentrates of vegetable or animal origin suitable for food use, added after mixing, pre-cooking and quick-freezing.

During the pre-swelling, the stock of wheat will become resilient, have a reversible elastic structure. Thus, operations that damage the conventional method of operation will not affect the final internal structural and volumetric condition, the grain, color, and other organoleptic properties of the gravel bale will not be damaged. Due to the pre-swelling, the wheat grain is not sedimented during the technological operations, which makes it possible for large-scale application. After the proper formulation of the loose and structured paste with the appropriate flavoring, stock forming and other known additives, coagulation of the corresponding protein components occurs during the pre-cooking, resulting in a stable stock of the product and retains the homogeneous structure of the product until consumption.

The wheat grain pre-swelled by the process of the present invention is a soup bar? can be used as a substitute for, for example, conventional stock builders for some soup deposits, such as fleshy liver dumplings, such as soaked bread, so that the biological value of the product can be increased.

Pre-swelling may also be carried out in milk, with the addition of sugar, and the product may be consumed as a dessert.

Other wheat grain products known in the art of the present invention are also suitable for the production of wheat grain, such as wheat grain.

The present invention is illustrated by the following examples.

Example 1

Production of Grizgaluska

Parts

Wheat grains (grain size: 800 μ) 23.60 kg eggshell 22.60 kg

Rama margarine 9.25 kg salt 1.55 kg milk protein concentrate 1.50 kg water 54.50 kg

The water, salt and margarine are heated to spinning, the wheat is mixed and the mixture is left to stand for 5 minutes without further heat transfer. Meanwhile, in a Fryma-type colloid mill, mix the egg and milk protein concentrate and mix it into the pre-swelled wheat grain. The homogeneous mask is molded, pre-cooked in water at 96-98 ° C for 6 minutes, cooled and frozen rapidly.

Example 2

Production of sweet grisons

Ingredients for grain (grain size: 800 μ) 23.0 kg egg yolk 9.0 kg egg white 13.6 kg

Rama margarine 12.0 kg salt 0.6 kg milk protein concentrate 1.5 kg crystal sugar 10.0 kg milk · 65.0 liters

The milk, salt, crystalline sugar and margarine are heated to spinning, the wheat grain is mixed and the mixture is left to stand for 6 minutes without further heat transfer. Meanwhile, in a Fryma-type colloid mill, mix the egg yolk, egg whites and milk protein concentrate, and mix it into the pre-swelled wheat grain. The homogeneous mass is molded, pre-cooked in water at 96-98 ° C for 10 minutes, cooled and frozen rapidly.

To prepare a dessert, the frozen grilled sausage is heated in hot sugar milk and then served with a dressing, so we serve it with chocolate sauce or with cinnamon or cocoa sugar.

198.7.61

Example 3

Production of vegetable soup

Proceed as described in Example 1, however

We use 20.6 kg instead of 23.6 kg of wheat, and 3.0 kg of parsley green is added to the egg and milk protein concentrate.

Example 4 Production of liver dumplings Parts: raw liver 17.50 kg Pork meat 28.00 kg iojáslé 8.00 kg bread crumbs 4.00 kg wheat flour 2.50 kg Salt 1.40 kg toasted onion 6.00 kg pepper 0.30 kg marjoram 0.25 kg zsírzsalonna 3.00 kg Na4P ₂ 0 ₇ (soluprate) 0.15 kg soybean meal 2.00 kg pre-expansion: grain (grain size: 600 μ) 10.00 kg Pork fat 3.00 kg salt 0.30 kg water 20.00 kg

The water, salt and lard are heated, the wheat is mixed and the mixture is allowed to stand for 10 minutes without further heat transfer. Meanwhile, the other ingredients in the cutter are chopped and mixed, the pre-expanded wheat grain is added, homogenized, molded and preheated in water at 95 ° C for 5 minutes, then cooled and frozen.

Example 5 Production of meatballs Parts: pork meat 53.00 kg beef meat 1.00 kg bread crumbs 7.00 kg salt 1.00 kg pepper 0.25 kg toasted onion 5.00 kg Na ₄ P ₂ O _T (solupate) 0.10 kg garlic today powder 0.10 kg sweet peppers 0.30 kg marjoram 0.06 kg egg 8.00 kg soybean meal 2.00 kg Delicatessen 8 seasonings 1.00 kg bacon fat 3.00 kg pre-expansion: grain (grain size: 600 μ) 10.00 kg pork fat 3.00 kg salt 0.30 kg water 20.00 kg

The procedure described in Example 4 was followed, however, the preheating time was 7 minutes.

Claims (1)

Patent Claim Point A process for the preparation of a quick-frozen wheat meal composition having a homogeneous structure and a stable stock, in particular 30 broths, characterized in that 1 part by weight of 150 to 1000 μg wheat groats is heated to boiling point, 0.12 to 0.45 parts by weight of fat and 1.5 salt. parts by weight in water or containing fats and __ salt and sugar as desired 1.5-3 parts by weight of the milk is mixed, the mixture is left without further heat for a few minutes, preferably 5 ~ 10 minutes, and then one or more Flavoring, flouring or known additives such as eggs, minced meat and / or giblets are added to the pre-puffed wheat meal. chopped vegetables, spices and protein concentrates of vegetable or animal origin suitable for food purposes, added after mixing, pre-cooked and quick-frozen. without figure