RU2333674C1 - Method of formed food production based on vegetal resources - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely, to formed food items production based on vegetal resources, mainly, legumes. Method of formed food item production based on vegetal resources provides for haricot inspection, cleaning and moisture and thermal treatment until it is ready. After that product is shredded, joined with additional ingredients and mixed. Semi-cooked product is then formed, which is crumbed, fried and roasted. The next stages are cooling, freezing and storage. Moisture and thermal treatment of haricot is started before normal compression stress reaches the limits from 2.0 to 5.0 Pa. Protein and calcium composition is used as additional ingredient.

EFFECT: production of item with improved rheological and organoleptic properties, with high nutritional and biological value for school-aged children.

2 tbl, 3 ex

Description

The invention relates to the food industry, namely to the production of molded food products based on plant materials, mainly from legumes.

A known method of preparing a molded food product in the form of meatballs or bean cots (Cooking: A superbook for gourmets. - M .: Sunday; Rarity, 1997. - 1152 s.), According to which the beans inspect, wash, soak in cold water for from 5 to 8 hours, boiled with baking soda (3 g soda per 1 liter of water) in a sealed container with a weak continuous boil for one to one and a half hours, legumes cooked in this way, add hot semolina, raw eggs, sautéed onions, salt and mix from the masses are molded into meatballs or cutlets, breaded, fried in vegetable oil until crusted and baked for 5 minutes in an oven, served with butter, sour cream or sauce, while taking the following ratio of components, wt.%: legumes - 58.5, semolina - 30.0, eggs - 3.0, onions - 1.0, vegetable oil - 1.5, salt - 1.0, ground wheat crackers - 2.0, vegetable oil - 3.0.

The disadvantages of the method are the duration of the technological process of preparation of the product, due to the need for soaking legumes, a short shelf life of the product and low consumer characteristics, in connection with the use of semolina as a structuring agent.

A known method of preparing a molded food product in the form of bean cutlets with offal (Kolesnikova N.G., Shamkova N.T., Zayko G.M. Bean products with offal for the prevention of iron-deficiency anemia / University News. Food Technology, No. 5-6, 2005, p.127), including inspection of beans, washing, cooking for 10 minutes, removing the broth, adding cold water and cooking until ready, replacing from 30 to 50% of the cooking medium with cold water, simultaneously with offal is prepared by cooking beans, offal is fried on a vegetable oil, then combine with sautéed onions, boiled beans and the resulting mixture is ground in a meat grinder with an outlet grill diameter of 16 to 24 mm, prepared pectin, vegetable oil, salt, eggs or melange are added, everything is thoroughly mixed for 3 to 5 minutes and they form the product in the form of oval flattened cutlets, breading, frying, bringing them to readiness in an oven, and the components are taken in the following ratio (net mass of raw materials in grams per output of a semi-finished product weighing 115 g):

Beans - 31.0

eggs or melange - 3.5

vegetable oil - 3.5

pectin - 0.8

beef heart - 26.0

beef or veal liver - 20.0

onions - 17

vegetable oil - 4.5

salt - 1.0

wheat crackers or wheat flour - 4.0.

The disadvantages of this method are the insufficiently high consumer characteristics of the product due to poor formability and heterogeneity of the mass, the high cost of raw materials, in connection with the use of pectin as a structurant.

The problem solved by the invention is to improve the rheological and organoleptic characteristics of the molded food product, as well as increasing its nutritional and biological value.

This is achieved due to the fact that in the method of manufacturing a molded food product based on vegetable raw materials, including inspection of beans, washing, moisture treatment until ready, grinding, combining with additional components, mixing, molding the semi-finished product, breading, roasting, baking, cooling, freezing , storage, it is new that, in case of a thermal treatment, the beans are poured with cold water at a hydraulic unit of 1: 2, brought to a boil and boiled for 5 to 10 minutes, the broth is drained, to cold water is added at a water ratio of 1: 2 and boiled until the beans have a normal compression stress of 2.0 to 5.0 Pa, the boiled beans are wiped, and a protein-calcium composition is used as an additional component, for the preparation of which minced meat raw materials and whey is mixed in a ratio of 3: 1 and introduced into the crushed bean mass at the stage of combining with additional components, and after mixing, the resulting mass is homogenized for 2 to 4 minutes, while taking the components t in a certain ratio, wt.%: grain beans - 40.0-30.0; eggs or melange - 2.0-4.0; vegetable oil - 3.0-5.0; beef heart and / or beef liver - 10.0-15.0; protein-calcium composition - 24.0-32.0; onions - 7.0; salt - 0.8; wheat crackers or wheat flour - 4.0; water is the rest.

The technical result of the invention is to improve the rheological and organoleptic characteristics of the molded food product for schoolchildren, as well as increasing its nutritional and biological value.

The technical result is achieved by the claimed combination of components and their experimentally obtained quantitative ratio, as well as by the sequence of techniques for the production of a molded product for feeding schoolchildren.

The method is implemented as follows.

Beans are inspected, passed through a magnetic trap (separator) to remove impurities and washed. Grain beans are poured with cold water (hydraulic module 1: 2), brought to a boil and boiled for 5 to 10 minutes, then the broth is drained, cold water (hydraulic module 1: 2) is added and brought to readiness. After bringing the beans to readiness (after about 60-70 minutes), the broth is drained. This method of hydrothermal processing of beans ensures the inactivation of proteolytic enzyme inhibitors due to the fact that sudden temperature changes when replacing the cooking medium with cold water accelerate the processes of moisture transfer and diffusion of water-soluble substances. As a result, water-soluble trypsin inhibitors pass into the cooking medium, and salt-soluble trypsin inhibitors, being less heat-resistant, are inactivated as a result of the pressure drop.

In the process of digestion of grain beans, the intensive processes of swelling and gelatinization of starch are accompanied by the dissolution of part of amylose and partial peptization of amylopectin, while the viscosity of starch gel is gradually reduced, and the structural and mechanical parameters of grain beans are changing. Upon reaching the numerical value of the normal compressive stress in the range from 2.00 to 3.00 Pa for varieties of grain beans with a thin seed coat and from 3.75 to 5.00 Pa for varieties with a thickened seed coat, grain beans reaches the culinary readiness necessary for use in the production of molded foods. It is with the above numerical values of the normal compression stress of grain beans that the puree mass from it has optimal rheological properties, determined by the type of target product. The beans so boiled up are wiped through metal sieves or ground on a spinning top with a hole diameter of the output grate from 1.6 to 2.4 mm.

The onions are inspected, subjected to cleaning and washing, cut into cubes with an edge of about 1 cm, then passaged in vegetable oil until half-prepared (the duration of passivation is established on the basis of experimental roasting of each type of raw material, taking into account the specific factors of production and equipment of this enterprise).

Simultaneously with the cooking of beans, offal and minced meat are prepared. Offal is crushed in a meat grinder with a diameter of the output lattice from 16 to 24 mm. To obtain a protein-calcium composition, minced meat is combined with chilled whey in a ratio (wt.%.) 3: 1 and mixed thoroughly. The content of mineral elements in whey is, g / kg: sodium - 224.1, potassium - 156.1, calcium - 99.1, magnesium - 1.7, phosphorus - 1.23, sulfur - 2.58, due to which in the target product increases the content of minerals.

Then the components are combined, loading successively into the mixer a mashed cereal bean, water, sauteed onions, ground offal, protein-calcium composition, iodized edible salt. Mixing is carried out until all components are evenly distributed, and after mixing, the resulting mass is homogenized for 2 to 4 minutes and sent to the preparation of semi-finished products. As a result of homogenization, a finely dispersed structure is formed, complexes are formed between the proteins and polysaccharides of beans and animal feed, the mass structure is stabilized and its stability is ensured.

The food product is molded in the form of cutlets or meatballs, breaded in breadcrumbs, fried in vegetable oil, baked until tender, cooled and frozen.

The components are taken in a certain ratio, wt.%: Grain beans - 40.0-30.0, eggs or melange - 2.0-4.0, vegetable oil - 3.0-5.0, beef heart and / or beef liver - 10.0-15.0, protein-calcium composition - 24.0-32.0, onions - 7.0, salt - 0.8, crackers or wheat flour - 4.0, water - rest.

The inventive method of manufacturing a molded food product based on plant materials is illustrated by examples of specific performance.

Example 1. The technological process is carried out as described above, with the following differences.

Grain beans of the "Housewife's Dream" variety (with a thin seed coat) are poured with cold water (water module 1: 2), brought to a boil and boiled for 5 minutes, then the broth is drained, cold water (water module 1: 2) is added and brought to readiness. Upon reaching the numerical value of the normal compressive stress in beans in the range from 2.00 to 3.00 Pa, the beans of the variety used achieve the culinary readiness necessary for use in the production of molded food products.

After mixing, the resulting mass is homogenized for 2 minutes, the food product is formed in the form of cutlets.

The components are taken in a certain ratio, wt.%: Grain beans - 40.0, eggs or melange - 2.0, vegetable oil - 3.0, beef heart and / or beef liver - 10.0, protein-calcium composition - 24.0, onions - 7.0, salt - 0.8, wheat crackers or wheat flour - 4.0, water - the rest.

Example 2. The process is carried out as described above, with the following differences.

Gornal grains (with a thickened seed coat) are poured with cold water (water module 1: 2), brought to a boil and boiled for 10 minutes, then the broth is drained, cold water (water module 1: 2) is added and brought to readiness. Upon reaching the numerical value of the normal compressive stress in the range from 3.75 to 5.00 Pa, the beans of the variety used achieve the culinary readiness necessary for use in the production of molded food products.

After stirring, the resulting mass is homogenized for 3 minutes, the food product is molded in the form of meatballs.

At the same time, the components are taken in a certain ratio, wt.%: Grain beans - 30.0, eggs or melange - 4.0, vegetable oil - 3.0 heart beef and / or beef liver - 15.0, protein-calcium composition - 32.0, onions - 7.0, salt - 0.8, crackers or wheat flour - 4.0, water - the rest.

Example 3. The process is carried out as described above, with the following differences.

Ballad grains (with a thin seed coat) are poured with cold water (water module 1: 2), brought to a boil and cooked for 8 minutes, then the broth is drained, cold water (water module 1: 2) is added and brought to readiness. Upon reaching the numerical value of a normal compression stress of 2.5 Pa, the beans of the variety used achieve the culinary readiness necessary for use in the production of molded food products.

After stirring, the resulting mass is homogenized for 4 minutes, the food product is molded in the form of meatballs.

In this case, the components are taken in a certain ratio, wt.%: Grain beans - 36.0, eggs or melange - 3.0, vegetable oil - 4.0, beef heart and / or beef liver - 15.0, protein-calcium composition - 28.0, onions - 7.0, salt - 0.8, crackers or wheat flour - 4.0, water - the rest.

The results of determining the rheological characteristics of the target product obtained by the known and claimed production methods are shown in table 1. The inventive production method provides a decrease in adhesive stress and effective elastic modulus at a maximum load of about 2 times, while the ultimate shear stress varies slightly. Such rheological indicators have a positive effect on the consumer characteristics of the target product. The organoleptic characteristics of the target product are improved - the product becomes more plastic and juicy, taste and aroma are improved.

Table 1 Comparative evaluation of the rheological parameters of the product obtained by the known and claimed methods of production Indicators The product obtained by a known method The product obtained by the proposed method Example 1 Example 2 Example 3 Ultimate shear stress, Pa 2135.0 2076.0 2045.0 2063.0 Adhesive stress, Pa 150.9 87.40 74.8 81.5 Effective modulus of elasticity at maximum load, Pa 153.3 86.45 74.0 80.3

Analysis of the chemical composition of the product obtained by the proposed method, in comparison with the known product and the method for its preparation, confirms the increase in nutritional and biological value (table 2). It was found that the content of proteins, lipids, minerals in the target product is higher than in the closest analogue. The biological value of the product increases due to nitrogen compounds, vitamins, organic acids, lactose, and mineral elements contained in milk serum. Whey proteins contained in whey possess valuable biological properties, contain an optimal set of vital amino acids and, from the point of view of nutritional physiology, approach the amino acid scale of the “ideal” protein. The biological properties of whey proteins are determined not only by the balance of amino acid composition, but also by their good digestibility.

table 2 Comparative evaluation of the chemical composition of the product obtained by the known and claimed methods of production Indicators The product obtained by a known method The product obtained by the proposed method Example 1 Example 2 Example 3 Protein,% 15,357 17,037 17,479 17,421 Essential amino acids, mg 6060,585 6,749,685 6925,465 6916,745 valine 885,130 981,730 1008,130 1006,330 isoleucine 771,275 856,375 877,575 876,475 leucine 1303,135 1464,635 1504,035 1504,135 lysine 1185,245 1305,145 1335,645 1333,045 methionine 284,520 325,320 333,120 335,320 threonine 665,370 733,870 751,270 749,770 tryptophan 201,260 231,260 240,460 239,260 phenylalanine 764,650 851,350 875,230 872,410 interchangeable amino acids, mg 8914,690 9884,040 10148.90 10112.10 The amount of lipids, g 6,600 7,434 7,702 8,208 phospholipids, g 1,251 1,287 1,298 1,299 fatty acids (amount), g, incl. 5,880 6,552 6,775 7,250 saturated fatty acids, g 1,073 1,533 1,686 1,742 monounsaturated fatty acids, g 1,653 1,844 1,908 2,027 polyunsaturated fatty acids, g 3,154 3,175 3,182 3,481 Minerals: potassium mg 505,690 514,540 523,040 509,710 calcium mg 58,293 98,493 106,773 105,853 magnesium mg 46,070 49,770 50,020 48,950 phosphorus mg 287,380 313,030 322,070 318,000 iron, mcg 4774,300 4825,300 4880,700 4808,300 manganese, mcg 578,655 582,055 591,855 573,935 fluorine, mcg 79,835 81,435 81,255 80,515

Empirically confirmed the increase in the digestibility of the target product. So, when cultivating the test microorganism Tetrachymena Pyriformis for 36 hours at a temperature of 28 ° C, the accumulation of biomass on the product obtained by the proposed method was 10% more.

In the studied samples, after storage for 6 months, bacteria of the Escherichia coli group, bacteria of the genus Salmonella, coagulase-positive staphylococcus S. aureus were not detected. The amount of mesophilic aerobic and facultative anaerobic microorganisms after storage at a temperature of minus 18 ° C for 6 months was less than 2 · 10 ³ CFU / g with an acceptable level of 2 · 10 ⁴ CFU / g.

The inventive method of preparing a food molded product from beans provides improved consumer properties of the molded product by increasing nutritional value, rheological characteristics and improving organoleptic characteristics such as taste, smell and texture.

Claims (1)

A method of manufacturing a molded food product based on plant materials, including inspection of beans, washing, moisture treatment until ready, grinding, joining with additional components, mixing, forming a semi-finished product, breading, frying, baking, cooling, freezing, storage, characterized in that when In the thermal treatment, the beans are poured with cold water at a water ratio of 1: 2, brought to a boil and boiled for 5 to 10 minutes, the broth is drained, cold water is added at the water module 1: 2 and boiled until the beans have a normal compression stress of 2.0 to 5.0 Pa, the boiled beans are wiped, and a protein-calcium composition is used as an additional component, for the preparation of which ground meat raw materials and milk whey are mixed in 3: 1 ratio and introduced into the crushed bean mass at the stage of joining with additional components, and after mixing, the resulting mass is homogenized for 2 to 4 minutes, while the components are taken in a certain ratio, wt.%: beans l cereal - 40.0-30.0; eggs or melange - 2.0-4.0; vegetable oil - 3.0-5.0; beef heart and / or beef liver - 10.0-15.0; protein-calcium composition - 24.0-32.0; onions - 7.0; salt - 0.8; wheat crackers or wheat flour - 4.0; water is the rest.