KR830000600B1 - Reducing dried food manufacturing method - Google Patents

Abstract

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Description

Reducing dried food manufacturing method

The present invention relates to a method for producing reduced dried foods which, when cooked with a liquid, produces a fleshy tomato source, soup, juice or fruit boil. In particular, the present invention relates to reducing dried foods prepared by adding starch and adding at least one flavor component and an optional body ingredient to tomato solids, and a method for producing the same.

Reducing dry foods are known. Their application and sensory properties, especially taste, usually show long-term quality, which should be at least nearly satisfactory and hardly different from meals, drinks or foods such as sources made by housewives from fresh ingredients. However, those made of these known dry products have a homogeneous structure. Often, these homogeneous tissues are thought to be convenient, especially because of their creamy consistency. This is also required when housewives prepare things such as soups and sources from fresh ingredients. In some cases, especially in the case of tomato sources, tomato boiled or puree tomato soups, the housewife wants to make a fleshy with fresh or canned tomatoes, but such flesh is generally dried today. It is an essential and sensual quality characteristic that is completely lost in tomato soup, source, etc. Food scientists, of course, have been aware of this binding for a long time and, when mixed with liquids, try to develop dried foods that form juices, sources, etc. that have at least a flesh quality similar to the varied bloody fruit from the product. I've been inclined in many ways.

There have been several attempts to solve the above problems. For example, U. S. Patent No. 3,443, 964 describes the mixing of non-starch components of dry foods with pregelatinized, crosslinked, amylose-containing starch powder products to heat to at least 72 ° C, causing the contained starch particles to swell. U.S. Patent No. 4,031,266 also discloses a roll dring process using a liquid mixture of tomato solids and gelatinized starch material (where the ratio of starch to water is selected so that the starch particles are extremely limited or partial gelatinization can occur). ) To produce dried products for "tomato drinks".

The so-called "starch sponge" is obtained by slowly cooling the starch to a temperature below freezing point and is known for about a century. Details of the starch sponge and its preparation are described in GEHilbert et al. ("Starch sponge-Apromising New Ingredient", Food Industries, August 1945, pages 878-882). What can be recommended for the use of starch sponges in the food field is mainly used as a carrier of flavoring agents such as canti, crackers, wapi, icing, etc., and have a smashed tissue by using them. (See US Pat. No. 2,442,928 and "starch sponge" by Mac Masters and Bloom, Chemurgic Digest, Vol. 4,23, 1945, pages 381-383). U.S. Patent No. 4,064,282 adds one or more thermally stable gums to a starch sponge with a relatively large fraction (approximately 1 in ² ) of flavoring agent to modify it to withstand cooking.

There is also known a technique which allows the product containing starch to be gelatinized and frozen to be "fast cooked" or "immediate cooked" (see US Pat. No. 3,989,855).

In British Patent No. 1,070,060, a mixture of banana fiure and starch gelatinized starch is mixed and passed through a gas into the dough to be finally porous and freeze-dried to make it into the shape of the required and frozen to be rehydrated in cold milk. Dried bananas (or of other fruits) are prepared. Although starch sponges and related technologies have been known for many years, they have not been applied to the method of imparting fleshy tissues at home to dried tomato sources and boils. Accordingly, an object of the present invention is to propose a reducing dried food and a method for preparing the same, which eliminates the disadvantages of the above-mentioned methods. With house certainty, housewives are looking for reducing dried foods with a fleshy quality and a method of manufacturing the same, which cannot be easily distinguished from foods made with tomatoes.

In the present invention, (a) at least a portion of starch in the form of a suitable starch sponge, (b) the amount of starch sponge is 1-50wt.% Of the dried product, and (c) the particle size range of the starch sponge component is 0.125 When it is added to starch at -6mm and at least one flavor component is added to tomato solids and hot liquid is added, the fleshy tomato source, soup or boil is about reducing dry food.

The amounts used in the present invention are all weight percentages (wt.%) Unless otherwise specified.

In the present invention, particles of suitable starch sponges are easily rehydrated in a liquid medium in the presence of finely divided tomato solids (in which starch and fillers, flavoring agents, and body components can be optionally added in the form of starch sponges). The basis of the invention is to form a product, such as made of tomato meat, both as a property and in meat.

Important factors of the present invention include (1) the content of starch sponge should be in the range of 1-50wt.% Based on the total dried food, and (2) the size range of the starch sponge particles should be 0.125-6mm but is 0.2-4mm. It is best to be 1-3mm, and (3) starch sponge should be "starch sponge suitable for use".

The term "starch sponge suitable for use" refers to a porous product with a relatively thick matrix with pores of approximately the same diameter as the walls of the matrix when the starch grass is slowly frozen to remove water. The pores and matrices should all be visible to the naked eye, and the tissues should be multi-layered and lobed.

When cold water is mixed and rehydrated and boiled, the starch sponge with the required particle size absorbs water, and the particles swell and give a fleshy quality such as the quality of home-made tomato sauce or soup without any degradation. . If you cook for a long time, the meat quality will decrease and eventually disappear. The starch sponge should be kept fleshy for at least 30 seconds of cooking time, but should be kept for at least 1-2 minutes of cooking time.

Starch sponges that are not suitable for use are those with large pores and thin matrices ("net-like" tissues) or "bubble-like" tissues, ie, small pores and thin matrices. Unsuitable sponges with thin and dense metrics are characterized by having disorderedly oriented starches relative to the fronds of starch sponges that are normally suitable for use. None of the preceding unsuitable starch sponges exhibits the required flesh quality when cooked in water.

In order to make a starch sponge suitable for use in the present invention, a liquid starch (gelatinized by heating starch in water) having a starch concentration of at least 5% (8% is good) and 20% or less (optionally about 16%) The mixture of pregelatinized starch and water is slowly cooled to below freezing point so that the sponge tissue is not destroyed while the moisture is less than 10% (about 3% is better).

If the starch concentration is more than 20%, the tissue becomes too dense and inadequate for rehydration, while if the concentration is less than 5%, it becomes too porous and has a "cotton" tissue. When drying, according to Hilbert et al. ("Food Industries", August 1945) described earlier, most of the water is melted and pressed, heated and dried to have a final moisture content. Alternatively, the frozen sponge is freeze dried or air dried. An important point to preserve the sponge structure is that during drying, the sponge should not be heated above 40 ° C. If the wet starch exceeds ionicity, it can be re-fulled or gelatinized to produce a suitable starch sponge. There will be no.

As mentioned above, the starch sponge should be used in the particle size range of 0.125-6mm (0.2-4mm is better, 1-3mm is better). A wide range of selective changes can be made by appropriate selection of the degree of nitrification of the final product, the mesh size of the final product and the amount of starch sponge components.

The object is ground to final particle size during or after the freezing step but before the final drying step. It also decomposes the dried ones, which usually become unnecessary particles.

The freezing step should be carried out slowly below -1 ℃, and the so-called impact freezing should not be produced to produce proper starch sponge. The starch used may be any starch material known to be the same as the starch used in food and various starches commonly used.

Starches suitable for the production of starch sponges used in the present invention are tuber starch and root starch, in particular potato starch, but starch, such as grain starch and so-called tuber, is also suitable. A mixture of two or more starches may also be used.

The production of the product according to the present invention is made by mixing by adding an appropriate starch sponge having the required particle size, tomato solids and other ingredients such as fillers, flavoring agents, body ingredients, extenders, and the like.

The manufactured product should contain 2-70% of starch (including starch sponge component) based on the total product weight. It should be 3.5-50% and 5-25% is best. It should be noted that the whole product should contain at least 1% starch sponge at least 10% starch. Starch is in the form of starch sponge. In most instances the starch portion added as a whole is contained as a starch sponge.

Tomato solids should be contained in the form of tomato powder or lyophilized tomato flesh. It can be obtained by using a tomato flesh having a suitable particle size dried by lyophilization or similar tissue preservation-drying method of fleshy degree indicated by starch sponge. However, these materials are not only relatively expensive, but adding all the tomato ingredients in this form does not give them the same meaty effect as is seen by the starch sponge. Furthermore, as described above, even if it is absolutely sufficient to mix a simple and suitable starch sponge with the required particle size with the remaining dry product, some of the tomato solids (or other dry ingredients) may be added to the sponge during manufacture, so-called Make a "starch sponge". Of course, care should be taken because the compound starch sponge should be suitable in the category of "starch sponge suitable for use".

The starch in the composite starch sponge should be at least 30%, about 50%. If more than 70% of non-starch solids are added to the composite starch sponge, no suitable product can be obtained. For example, according to British Patent No. 1,070,060, the ratio of starch to total dry matter (including starch and banana solids) is 1: 4. It does not become a product.

The composite starch sponge used in the present invention may be made by making a liquid starch of 5-20% of starch first, adding tomato ingredients to it, and then freezing and treating it by the method as described above. This method is suitable for the production of composite sponges with a relatively low starch. On the other hand, when manufacturing a starch sponge with more than 50% of starch, all the additives are simply mixed and heated to gelatinize the starch and then frozen.

The present invention is described in detail according to the embodiment.

Example 1

When added to a cold liquid and boiled, dried foods, which are reduced to form a fleshy tomato source, were prepared according to the following prescription.

Tomato powder (commercially available product) 20%

Freeze-dried tomato flesh 20%

Tomato compound starch sponge 25%

Sugar 10%

25% cooking charge

100wt.%

First, tomato composite starch sponge (1000 kg) was prepared as follows.

345kg water, 4kg citric acid powder, 476kg double concentrated tomato flesh (containing 28% dry matter) and 175kg potato starch (18% moisture) were added in a container with stirring device until the mixture became homogeneous. After pumping into a heating tank, it was heated to 80-90 ° C. where the starch was gelatinized. The material was transferred to a built-in cup of foil with a capacity of 15 kg and a layer depth of about 3 cm, then covered with foil and transferred to a cooling bath for cooling for 35 minutes to bring the surface temperature to 0 ° C. The cup was transferred to the freezer and the product frozen for about 12 hours to bring the product temperature to about -15 ° C (air temperature -18 ° -25 ° C). The frozen product was separated from the cup, shredded with a crusher into pieces of "primary size" and then transferred to a pre-cooled cutter with ice and crushed into particles of 2 mm to 4 mm size. The processing temperature during the grinding step was kept below 0 ° C. to keep the product frozen. The frozen sponge mill was air dried in a darr'edryer at an air temperature of about 70 ° C. The product in the drying unit was in the form of a layer about 3-6 cm deep. Drying was continued until the moisture content reached about 3%. The prepared was mixed with the remaining additives to form a final dry product.

The dried product prepared according to this example was converted to tomato source by cooking with water.

This tomato source was satisfying and tasted the same as the housewife made from fresh, peeled tomatoes.

Example 2

The method of Example 1 was repeated in the preparation of the composite starch sponge, except that 821 kg of the tomato flesh having 6% solids was used instead of the water and double concentrated tomato pulp. The product was identical to that of Example 1.

Example 3

A liquid starch suspension (about 16% solids) was gelatinized and treated according to Example 1 to prepare a potato starch sponge, except that in this example, the frozen starch sponge was ground to a particle size of 0.2-0.5 mm. This is different. The sponge was mixed with the other additives according to the following prescription.

32% of tomato powder (commercially available product)

Freeze-dried tomato flesh 20%

Starch Sponge 13%

Sugar 10%

Seasoning 25%

100wt.%

The tomato source made from these dried products was slightly finer but still showed satisfactory quality.

Claims (1)

A starch sponge is prepared, pulverized and dried, and then dried and dried with a starch sponge pulverized particle and dried tomato solids and any flavoring agent, filler, reinforcing agent, weighting agent, and conventional additives, which are reduced in a hot liquid to be reduced to fleshy tomato. In preparing a dry product for producing sour, soup, juice or fruit sol, the starch sponge prepared by slowly cooling the temperature of the liquid starch paste having a starch solid content of 5-20% to about 0 ° C. or less After crushing to the size of 0.125mm ~ 6mm, it is dried at the temperature of about 40 ℃ to 10% of water content and mixed with the amount of starch sponge and other additives to be 1-50% of the whole product. Reducing dried food manufacturing method characterized in that.