RU2050149C1 - Method for production of hollow food article - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves adjacent arrangement of at least two layers of starch-containing material for producing laminated material wherein each of said laminations has a limited affinity to the adjacent layer (layers), shaping said laminated material for forming a semifinished food product, connecting the adjacent layers in the interface zone on the edge portions of said product, and preparing a food product so that pressure of steam generated inside the product in the course of its preparation would spread adjacent layers outward in the point remote from the edges of the product, at the same time retaining contact between the adjacent layers on the end portions of said product. EFFECT: higher efficiency. 9 cl

Description

 The invention relates to a new method of manufacturing a food product and to the products themselves made by this new method.

 It is known to manufacture, under factory conditions, crisp potatoes, corn flakes and other light snack foods by mixing potato and / or cereal granules, flakes or starch particles with water and other conventional additives, shaping the resulting material into a specific shape by rolling or extrusion, and cutting the material into pieces of the required size . The resulting material of a certain shape is then fried or subjected to other suitable processing for preparing a light snack product.

 The aim of the present invention is to provide a method for preparing a hollow snack product, thereby reducing the amount of starting materials required for the manufacture of a snack product of a given volume, as well as creating a method for manufacturing new, new-shaped snack products, thereby facilitating the possibility of selling consumer goods.

 The invention, in one broad embodiment, is a method for preparing a hollow food product comprising the adjacent arrangement of at least two layers of starch-containing material constituting a layered material, in which each of said layers has a limited affinity for the adjacent layer (s), giving said laminated material a certain molds for preparing a semi-finished food product, joining adjacent layers at the edges of the food product in the area of the interface between them and frying said Cereal so that the steam generated inside the product during frying, pressure on adjacent layers, encouraging them to diverge from each other at a point distant from the edges of the food product, and while maintaining contact between adjacent layers at the edge portions of the food product.

 By choosing a suitable mixture of ingredients, for example a mixture of starchy vegetable or grain granules and / or flakes with appropriate emulsifiers or other additives commonly used in food processing technology, and extruding or rolling the mixture under sufficient pressure, a sheet of material can be created that has a lower affinity for sheets of the same material and not adhering to another sheet when two or more sheets are arranged sequentially next to each other to obtain a layered sheet mat series. Preferably, the starch-containing material is a mixture of potato and / or corresponding cereal granules, flakes or starch particles. The material may also contain suitable emulsifiers or modifiers.

 In one embodiment of the invention, the proposed method provides for rolling or extrusion of a material containing starch containing vegetable or grain solids, to form at least one layer of said material, the location adjacent to each other at least two layers to create a layered material, wherein each of the said layers is separated from the adjacent layer (s), cutting said puff material to form a semi-finished food product and frying the product so so that the steam generated inside the product during frying, presses on adjacent layers, spreading them to the sides at a point remote from the edges of the product, while maintaining contact between adjacent layers on the edge sections of the product.

 In another embodiment, the starch-containing material is extruded to form a pipe, which is then passed through at least one set of rolls to obtain a layered material, which can then be cut into pieces of the desired shape and subjected to frying.

 In the following embodiment, the layered material is cut into pieces of a certain shape and the resulting semi-finished products are passed through a drying apparatus or subjected to microwave irradiation to obtain a stable form granule, convenient for storage and transportation to frying and packaging.

EXAMPLE 1. Pre-processed and dried potato solids with a moisture content of approximately 15-20% were rehydrated by adding water in an amount of 30 to 50% by weight relative to the total amount of potatoes plus added water. The resulting mixture was then passed through a series of rolls to obtain a sheet of material with a thickness of about 0.1-1.0 mm. Sheet hereinafter, kinking, folding, and the resulting layered material unrolled slightly before cut into pieces of desired shape and fry in an oil for frying at about 160-200 ^{° C} for 10-300 seconds. depending on the structure and other required properties. The steam generated during frying pushed the layers to the sides with their pressure, as a result of which a hollow food product was obtained.

 It is believed that this method, as demonstrated in the example, works due to the retrograde of starch. Natural starch consists mainly of two basic polymers known as amylose and amylopectin. Amylose is a relatively large linear polymer of anhydroglucose units linked through 1,4-glucoside bonds to each monomer unit containing primary and secondary hydroxyl groups, excluding chain end units. Hydroxyl groups give hydrophilicity. However, since amylose molecules are linear, they can become oriented parallel to each other, and significant hydrogen bonding can occur between the polymers. When this happens, the affinity of amylose molecules to water decreases. This phenomenon is known as retrograde.

 With the method presented in the example, the initial rehydration and forming operations allow you to create a strong and stable sheet material, in which the retrogrowth of amylose molecules significantly reduces the surface affinity for the bond. During the subsequent folding of one sheet onto another, only a relatively weak bond arises between the surfaces, which makes it possible to push the layers apart from each other by the vapor pressure generated during the frying process.

 When cutting the puff material, the layer structure is violated in the cut zone, and a bunch of layers occurs at the edges of the food product. This allows you to keep the steam between the layers when frying.

Claims (9)

 1. A METHOD FOR PREPARING A HOLLOW FOOD PRODUCT, comprising mixing starch-containing raw materials with water, forming the resulting mass in the form of sheets, cutting the sheets into products and cooking them, characterized in that before molding the mass is divided into two parts, and each part of the mass is subjected to molding separately in order to form sheets that do not have sticky surfaces, lay one tape on another so that the surfaces are in direct contact with one another, two are cut cients simultaneously to obtain products with sealed edges, and cooking of the product is carried out at a temperature that allows the formation of steam between the layers and apart of the walls of the hollow food products, and for a time sufficient to dry the product while maintaining its finished shape.  2. The method according to p. 1, characterized in that as a starch-containing raw material using a mixture of vegetable and / or grain granules, flakes or starch particles.  3. The method according to p. 2, characterized in that the emulsifiers are additionally added to the mixture.  4. The method according to p. 2, characterized in that as the granules in the mixture using potato granules and flakes.  5. The method according to p. 1 characterized in that the thickness of the tape is selected in the range of 0.1 to 1.0 mm  6. The method according to p. 1, characterized in that before cooking the product is subjected to preliminary drying to ensure its storage and transportation.  7. The method according to p. 1, characterized in that the starch-containing raw materials used to prepare one sheet are subjected to partial retrograde.  8. The method according to p. 1, characterized in that after molding the moisture content of the product is maintained within 30 to 50% of the total mass of the mixture. 9. The method according to p. 1, characterized in that the cooking is carried out by frying in oil at 160,200 ^o C for 10 30 s.