RU151342U1 - METHOD FOR PREPARING GRANULATED SALT AND SWEET TASTE JELLY - Google Patents

Abstract

1. The method of preparation of jelly granular "Caviar alginic" salty and sweet taste, which includes the preparation of a solution of sodium alginate for the formation of shells of granules, obtaining granules by digging into a solution of calcium chloride, coloring granules, bringing them to taste and presentation, characterized in that staining of granular jelly is carried out at the stage of preparation of a solution of sodium alginate. 2. The method according to p. 1, characterized in that to obtain jelly granular salty taste using the following ratio of components, wt.%: Table salt 10.0, potassium sorbitol 0.02, citric acid 0.01, flavorings in the form of a fat mixture ( fish oil, olive oil and monosodium glutamate) are added after the granules are finally ready. 3. The method according to claim 1, characterized in that to obtain jelly granular with a sweet taste after dripping sodium alginate through a solution of calcium chloride, the obtained granules are mixed with granulated sugar or its substitute, and food flavorings in this ratio of components are used as flavoring agents .%: granulated sugar 5.0, food flavorings 0.01.

Description

The utility model relates to the food industry, and in particular for the production of jelly granular alginate salty and sweet taste from natural products.

Currently, alginate-containing products are becoming increasingly important in the health nutrition of people. Alginate is a product of high-tech processing of marine brown algae. It has the properties of an emulsifier and a unique healing effect. Alginate is used in the pharmacy as a strong enterosorbent and a drug with radioprotective properties. Thanks to these properties, alginate is increasingly being used in the food industry, it allows to obtain new samples of food products, as well as to give a healing effect to products already familiar to us. There are various methods for producing foods containing sodium alginate.

A known method of preparing an imitation of black alginic caviar (UA patent No. 33097, IPC AL 1/328 of 2002), in which a solution is prepared for the formation of eggs with an alginate-coal mixture, which contains 0.5-5.0% sodium alginate, obtained from the Black Sea algae, and 0.05-0.2% of activated carbon. The alginate-coal mixture is instilled into a 0.1-5.0% calcium chloride solution. The presence of activated carbon provides the eggs that have formed a black color. Obtaining eggs for saturation with taste and smell is poured in a ratio of 1: 1-1: 10 with a solution of natural fish additives, which has a solution for salting fresh-frozen fish, for which the following components are added and dissolved in boiled, settled water in the following concentration: 10-20% edible salt, 0.1-2.0% sodium glutamate, 0.1-2.0 ascorbic acid, 0.01-0.1% sodium benzoate. Freshly frozen sea or river fish is passed through a meat grinder to obtain a homogeneous minced meat, the minced meat is poured with salting solution in a ratio of 1: 1 - 1:20 and kept at a temperature of 0 - + 15 ° C for 0.5-10 days depending on the type used fish. To give the solution more properties close to natural caviar, add 0.1-10% mechanically destroyed black granular caviar and salmon granular. In the resulting solution, the eggs are kept for 0.5-12 hours until completely covered and filled with taste and smell at a temperature of 0 °. The main disadvantage of this method is that the granules of the eggs are heterogeneous in composition.

The closest analogue of the method that is claimed to be taken as a prototype is a method for preparing an imitation of alginic caviar (red and black) and a device for its implementation (patent application UA No. 52167 IPC A 23 L 1/328 of 2002), which includes preparing the solution sodium alginate obtained from black sea algae used to produce eggs and a solution for filling them, which contains a solution for salting fresh-frozen fish, obtaining eggs by digging into a solution of calcium chloride, as well as coloring and rinok, bringing to taste and presentation. Subsequent operations (coloring of eggs, bringing to the palatability of the presentation) are obtained at the stage of formation of eggs by simultaneously instilling both solutions, moreover, a mixture of natural food colors is introduced into the solution to saturate the eggs, which is filled with vegetable refined oil,%: 0.1-50, 0 with the addition of fish oil 0.1-10.0.

However, the above known method has a complex technology, a large range of incoming components and a narrow range of products.

The utility model is based on the task of expanding the assortment (salty and sweet taste), improving the method for producing granular alginate jelly by changing the quantitative and qualitative composition of incoming components.

This object is achieved in that a method for the preparation of granular jelly "Caviar alginic" (salty and sweet taste), which includes obtaining:

- a basic solution containing sodium alginate, sodium benzoate and food coloring, for example, "caramel" (to obtain granules of different colors) or vegetable coal (to obtain black granules);

- curing solution (to obtain granules of salty taste) containing sodium chloride, potassium sorbitol and citric acid;

- flavoring additives (to obtain granules of salty taste) fish oil, olive oil, monosodium glutamate;

- flavoring additives (to obtain granules of sweet taste) granulated sugar or its substitute fruit or berry flavoring;

- technological solution containing calcium chloride.

The preparation of granules is carried out by digging a basic solution into a technological one. After separation of the technological solution, the granules are adjusted to the necessary taste and presentation using flavor additives in the following ratio of components in wt.%: Sodium alginate 1.0-2.0, sodium benzoate 0.05, food coloring 0.02, vegetable coal (activated) 0.05, table salt 10.0, granulated sugar 5.0, potassium sorbate 0.02, citric acid 0.01, fish oil 0.5, olive oil 0.5, monosodium glutamate 0.1, food flavorings 0.01, calcium chloride 0.3.

The method for preparing granular jelly is based on the property of an aqueous solution of calcium chloride to fix the shape of the particles of sodium alginate solution that have fallen into it.

The claimed method is implemented in this way. To prepare the basic solution (sodium alginate), a container with clean water is taken at room temperature. Water should be purified by a Breeze type filter or boiled and settled.

Then, with vigorous stirring, sodium alginate is slowly poured into water. Stirring is carried out until the sodium alginate is completely dissolved in water. In the process of mixing add food coloring of the desired color. To impart black granules to a solution of sodium alginate, powdered powder of coal of vegetable (activated) is added.

To prepare the technological solution (calcium chloride), clean water at room temperature is poured into the container, and calcium chloride is poured with stirring.

Obtaining granules of sodium alginate is carried out by using a dropper with holes in the bottom. The dropper is installed so that the liquid from its holes dripped into the container with the technological solution.

The sodium alginate solution poured into the dropper passes through the holes in the bottom and already drops into the technological solution (calcium chloride), where it is fixed in the form of rounded granules, which is close to spherical. After 1-2 minutes, the granules are removed from the technological solution with a mesh scoop and accumulated in a designated container. The readiness of the granules in the technological solution is determined by kneading them with your fingers. Finished granules are elastic and do not flex. The longer the granules are in the process solution, the more elastic

become. Granulation time can be reduced by increasing the concentration of the technological solution.

When choosing granules from a technological solution, it is necessary to achieve complete draining of the technological solution from the mesh scoop. Granular jelly can be obtained with both a salty and sweet taste.

Making jelly granular with a salty taste.

In a container with the obtained granules, stirring, pour table salt. It is better to use table salt of the Extra grade since it dissolves quickly and does not damage the granules with stirring. Then cover the container with a lid, let stand. After 3.0-3.5 hours, the salted granules are drained through the mesh from excess fluid. After separation of the liquid obtained in the same capacity, the granules are brought to final readiness. For this, a flavoring additive is added to the container with granules. To prepare the flavoring, use ordinary pharmacy fish oil and olive oil. To enhance the taste of the granules, sodium glutamate is added.

Making jelly granular with a sweet taste.

After removing the technological solution, granulated sugar is added to the container with granules with stirring. After 3.0-3.5 hours, the jelly granular is ready. The need to separate the granules from the resulting syrup is determined on the basis of the form in which the granulated jelly will be supplied to the consumer. Food flavorings are added to enhance the palatability of the granules. If granular jelly is prepared for people with diabetes, then sugar substitute or fructose is used instead of sugar.

Granular jelly of salty taste is used as an additive or decoration to fish or vegetable dishes or to sandwiches.

Granular jelly with a sweet taste is more suitable for sandwiches and dessert.

The essence of the invention is illustrated in tables, which give the ratio of components wt.% Jelly granulated "Caviar alginic" with a salty taste (table 1) and sweet taste (table 2).

As a result of the implementation of the claimed utility model, we obtain a simple way of preparing healthy food products with a health-improving effect for the needs of canteens, sanatoriums, and for feeding people with poor health. For the preparation of the claimed product using the available simple kitchen equipment and tools. In addition, the assortment of food products was significantly expanded, the range of incoming components was significantly reduced with a reduction in energy costs of production. The possibility of preparing the claimed product at the place of consumption, there is no need to use preservatives.

Claims (3)

1. The method of preparation of jelly granular "Caviar alginic" salty and sweet taste, which includes the preparation of a solution of sodium alginate for the formation of shells of granules, obtaining granules by digging into a solution of calcium chloride, coloring granules, bringing them to taste and presentation, characterized in that staining jelly granular is produced at the stage of preparation of a solution of sodium alginate. 2. The method according to p. 1, characterized in that to obtain jelly granular salty taste using the following ratio of components, wt.%: Table salt 10.0, potassium sorbitol 0.02, citric acid 0.01, flavoring in the form of fat mixtures (fish oil, olive oil and monosodium glutamate) are added after the granules are finally ready. 3. The method according to p. 1, characterized in that to obtain jelly granular with a sweet taste after dripping sodium alginate through a solution of calcium chloride, the obtained granules are mixed with granulated sugar or its substitute, and food flavorings in this ratio of components are used as flavoring agents , wt.%: granulated sugar 5.0, food flavorings 0.01.