RU2543148C2 - Granulated product and its manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. An extrusion mixture containing a mixture of sodium alginate solution is extruded into the forming medium in a drop mode. The forming medium is represented by milk containing free calcium ions. The mixture is maintained during 5-30 minutes to produce granules. After granules separation one obtains decalcified milk and a granulated product with calcium ions. Sodium alginate is dissolved in decalcified milk. The mixture is extruded into the forming medium in a drop mode and maintained during 5-30 minutes to obtain a granulated food product and a new portion of decalcified milk that will be used for extrusion mixture preparation. Granules based on decalcified milk and milk calcium ions are mixed to obtain granules based on decalcified milk and milk calcium ions obtained at the first stage. The extrusion mixture contains sodium alginate solution in an amount of 0.5-3.0 wt %, the ratio of the extrusion mixture to the forming medium being (40.0:100.0)-(15.0:225.0) g/g. The granulated food product consists of granules based on decalcified milk in an amount of 97.0-99.5 wt % and calcium alginate in an amount of 0.5-3.0 wt %.

EFFECT: inventions group is aimed at manufacture of the proposed product and development of wasteless production during the product manufacture; the method may be implemented at a room temperature equal to 20-25°C without additional heating.

2 cl, 8 ex

Description

Technical field

The invention relates to a method for producing a food granulated product from milk.

The claimed invention can be used at enterprises of the food industry, more expediently at the enterprises of the dairy industry.

Prior art

At dairy enterprises, milk is processed to produce a wide range of products, first of all: pasteurized milk, melted, cream, butter, a large number of fermented milk products: kefir, fermented baked milk, whey, fermented milk cheese, rennet and hard cheeses, yoghurts, curd masses and much more .

A prerequisite for the invention is the lack of today methods for producing a food granulated product from milk.

A known method [1] of obtaining an analogue of granular caviar, which consists in the preparation of two mixtures: protein-fat filling and hydrocolloid shell of the granule. Both mixtures are supplied for extrusion through pipes: the first to the inner pipe, and the rest to the outer pipe. Both mixtures fall into sunflower oil cooled to t = 3-8 ° C, after which the accumulated granules are washed, dried and cooked (water-fat emulsion containing amino acids, vitamins, table salt, flavoring and aromatic substances, dye is added). The finished product is pasteurized at t = 60-65 ° C for 30-60 minutes.

The authors of [2] proposed a method for producing food granular caviar, the essence of which is that a granular product is obtained by granulating a mixture (gelatin, colostrum starch, water) in oil at t = 40-45 ° C. The created granules are washed, dried, treated with a solution of tea extract, dried again, add flavoring, pack, lubricate the surface with corn oil and stored for 5-7 days.

There is a method of obtaining an analogue of caviar [3], which we selected as a prototype, which consists in the fact that from an extrusion mixture, which includes ionotropic gelling agents (pectin, sodium alginate or a mixture thereof), table salt, as well as isolated soy proteins, granules are extruded to form in a 5% forming medium (CaCl ₂ solution) cooled to a temperature of 0-8 ° C for 10 min. After washing, the granules are pasteurized at a temperature of 60 ° C and treated with a flavor emulsion. The product is a solid gel-like granules that mimic the taste of fish eggs, however, structurally-mechanical indicators differ significantly from it.

The disadvantage of these methods is the inability to obtain granules based on milk by ionotropic gelation in a mixture with sodium alginate, since when mixed with ionic calcium milk sodium alginate forms gel-like systems, therefore, the mixture cannot be granulated by rheological and chemical characteristics, since the chemical potential of the system becomes realized, and the ionotropic method for producing granules is impossible to implement.

The essence of the invention

The aim of the invention is to develop a method of processing milk into a food granular product.

Also the aim of the invention is the development of waste-free milk production during the production of food granulated product from milk.

Other objectives and advantages of the claimed invention will be discussed below as the present description is presented.

Our proposed method allows us to avoid the above disadvantages through the versatility of the process, the interaction of prescription components and the speed of the chemical reaction. According to this method, you can get a granular product with different raw materials.

The preparation of a food granulated product is based on the functional properties of milk, and specifically, on the properties of the mineral composition of milk, especially calcium. In fresh milk from 100% calcium, approximately 10% falls on the ionic state and about 90% on the micellar state.

The essence of the invention lies in the fact that an extrusion mixture containing a solution of sodium alginate of 0.5-3.0 wt.% In decalcified milk or mixed with other is extruded into milk containing free natural ionic calcium Ca ²⁺ and which is the forming medium. ingredients, for example: flavoring additives, fillers, biologically active substances to obtain a granular food product based on decalcified milk and milk calcium ions. In this case, there is a decrease in the content of free calcium ions in the forming medium, as a result of which milk is decalcified and decalcified milk is formed. The decalcified milk is separated from the created granules and thus granules (3-10 mm in diameter) are obtained on the basis of decalcified milk and milk calcium ions. In the second and subsequent stages, decalcified milk is mixed with 0.5-3.0 wt.% Sodium alginate to obtain an extrusion mixture in decalcified milk or with other ingredients (for example, flavoring agents, fillers, biologically active substances). Due to the absence of ionic calcium in decalcified milk, this mixing becomes possible. The obtained extrusion mixture based on decalcified milk is extruded into a forming medium on milk containing free Ca ^{2+ ions} , and granules (3-10 mm in diameter) are obtained on the basis of decalcified milk and a new batch of decalcified milk, which will be used to prepare the extrusion mixture. Granules based on decalcified milk and milk calcium ions are separated from decalcified milk and mixed with the obtained granules based on decalcified milk and milk calcium ions, which are obtained in the first stage. Get a granular food product at 100% milk processing, which is also an advantage of the claimed invention.

The obtained granular food product containing granules based on decalcified milk and milk calcium ions is, if necessary, given the necessary color, taste and aroma, for example, seafood, fruits, berries, vegetables, coffee, cocoa, condensed milk, etc. The product is ready for use. both independently and as part of culinary products: fruit and fruit desserts, other dishes, confectionery, dough products, etc.

It should also be noted that the obtained granular food product can be used as a semi-finished product in the preparation of other food products and culinary products.

The main stages of obtaining a food granular product according to the claimed invention are the following:

- preparation of an extrusion mixture containing a solution of sodium alginate 0.5-3.0 wt.% based on decalcified milk, which enters into an ion exchange reaction after being introduced into milk;

- extrusion injection of droplets of the extrusion mixture in the form of a solution of sodium alginate into the forming medium - milk containing free Ca ^{2+ ions} , while the ratio of the extrusion mixture to the forming medium is (40.0: 100.0) ... (15.0: 225, 0) g / g;

- the formation of granules in the forming medium under the influence of free calcium ions of milk and exposure of these granules based on calcium ions of milk in the forming medium for 5-30 minutes;

- separation of the granules from the forming medium to obtain a food granulated product based on free calcium ions of milk and decalcified milk;

- preparation of the extrusion mixture by dissolving sodium alginate in the obtained decalcified milk at a concentration of 0.5-3.0 wt.%;

- extrusion injection of drops of dissolved sodium alginate in decalcified milk (extrusion mixture) into the forming medium - milk containing free calcium ions;

- the formation of granules based on decalcified milk, their exposure to the forming medium to obtain a food granulated product based on decalcified milk and milk calcium ions and obtaining a new batch of decalcified milk, which will be used to prepare the extrusion mixture;

- combining a granular product.

The process is described in more detail in the following examples.

Example 1

40.0 g of a 0.5% sodium alginate solution based on decalcified milk (extrusion mixture) is added dropwise to 100.0 g of drinking milk (forming medium), droplets in the milk are kept for 5 minutes and the formed granules are separated. 40.0 g of granules are obtained on the basis of decalcified milk and milk calcium ions and decalcified milk. 0.5 g of sodium alginate is dissolved in decalcified milk to obtain a 100 wt.% Solution of sodium alginate in decalcified milk (extrusion mixture). The extrusion mixture on decalcified milk is extruded dropwise into drinking milk, kept for 5 minutes to form granules, the granules are separated from milk. Get 100 wt.% Granules based on decalcified milk and a new batch of decalcified milk. The granules are mixed and 140 g of granules based on decalcified milk are obtained. The purpose of the method is achieved.

Example 2

15.0 g of sodium alginate solution 3.0% on the basis of decalcified milk (extrusion mixture) are added dropwise to 225 g of drinking milk (forming medium) in a drop mode, droplets in milk are kept for 30 minutes and the formed granules are separated. Get 15.0 g of granules based on calcium ions of milk and 225.0 g of decalcified milk. In decalcified milk, a 100 wt.% 3.0% sodium alginate solution is prepared to obtain 225.0 g of a solution of sodium alginate in decalcified milk (extrusion mixture). The extrusion mixture on decalcified milk is extruded dropwise into drinking milk, 225.0 g of granules are obtained based on decalcified milk and milk calcium ions and a new batch of decalcified milk. The granules are mixed and get 240.0 g of granules based on calcium ions of milk and decalcified milk. The purpose of the method is achieved.

Example 3

In 125 g of drinking milk (forming medium) 25.0 g of a 1.0% solution of sodium alginate in decalcified milk (extrusion mixture) are added dropwise in an extrusion mode, droplets in milk are kept for 20 minutes and the formed granules are separated. 25.0 g of granules are obtained on the basis of decalcified milk and milk calcium ions. In decalcified milk, a 100 wt.% 1.0% sodium alginate solution is prepared to obtain 125.0 g of a solution of sodium alginate in decalcified milk (extrusion mixture). The extrusion mixture on decalcified milk is extruded dropwise into drinking milk, 125.0 g of granules are obtained on the basis of decalcified milk and milk calcium ions and a new batch of decalcified milk. The purpose of the method is achieved.

Example 4

The same as in example 1, but differs in that in 100 g of drinking milk (forming medium), 39.0 g of 0.4% sodium alginate solution (extrusion mixture) is added dropwise by extrusion in a drop mode, as a result of low concentration of alginate granules of sodium are not formed, and milk is not decalcified completely, and as a result of mixing with sodium alginate, a viscous system is formed that is not susceptible to extrusion in the drip mode. The purpose of the method is not achieved.

Example 5

The same as in example 2, but differs in that in 225 g of drinking milk (forming medium), 16.0 g of a solution of sodium alginate 3.0% (extrusion mixture) are introduced dropwise into the extrusion mode, as a result, granules are not formed after due to insufficient concentration of calcium ions and a relatively large amount of alginate. The purpose of the method is not achieved.

Example 6

In 100.0 g of decalcified milk (forming medium), 40.0 g of a 0.5% sodium alginate solution based on decalcified milk (extrusion mixture) is added dropwise by extrusion in a drop mode, the drops are kept in milk for 5 minutes. Moreover, due to the absence of free calcium ions in decalcified milk, granules are not formed and the goal is not achieved.

Example 7

40.0 g of a 0.5% sodium alginate solution based on decalcified milk (extrusion mixture) are extruded into 100.0 g of drinking milk (forming medium) in the form of threads, which are kept in milk for 5 minutes and separated. 40.0 g of product are obtained on the basis of decalcified milk and calcium ion milk and decalcified milk. The purpose of the method is not achieved, since a filamentary product is formed, and not granules.

Example 8

40.0 g of a 0.5% solution of sodium alginate based on decalcified milk (extrusion mixture) are added dropwise to 100.0 g of drinking milk (forming medium) in droplet mode, the droplets in the milk can withstand about 3 minutes. Granules are not formed due to insufficient time for the complete gelation process. The purpose of the method is not achieved.

The implementation of the claimed invention allows to obtain a granular food product, which can additionally add the taste and aroma of seafood, fruits, berries, vegetables, coffee, cocoa, condensed milk, etc. The product is pasteurized and ready to be consumed both independently and as part of culinary products: fruit and fruit desserts, other dishes, confectionery, dough products, etc.

It is clear that the above presents several possible embodiments of the claimed invention. The invention is not limited to the foregoing examples.

It should also be further noted that an advantage of the invention is that it can be carried out at a normal room temperature of 20-25 ° C, without additional heating.

Technical result

The technical result of the claimed invention is to obtain a food granulated product from milk.

Also the technical result of the invention is the development of non-waste production during the production of food granulated product from milk.

LITERATURE

1. Pat. 1016871 USSR, IPC A23L 1/328, A23P 1/02. Grain caviar and method for its production. / S.V. Rogozhin, E.S. Weinerman, P.P. Pivovarov, F.V. Pertseva, V.P. Bikov, O.M. Galkin, S.M. Andreev, G.Yu. Belis Order of Lenin Institute of Organoelement Compounds named after A.N. Nesmeyanova and the All-Union All-Union Scientific Research Institute of Marine Fisheries and Oceanography. - No. 1474666; publ. 1977.

2. Pat. 2139668 Russia, IPC A23L 1/328. The method of obtaining food granular caviar. / Khachatryan A.P., Gevorgyan P.G., Khachatryan R.G. - No. 99104095/13; Claim 03/10/99; Publ. 10/20/99.

3. Pat. 57-043647 Japan, IPC A23L 1/04, A23L 1/325. Production of spawn-like food product. / Kasahara Fumio, Kuroiwa Isamitsu, Kasahara Manpei, Takamura Masatoshi, Toyama Takahisa; Kimitsu Kagaku Kenkyusho, Nisshin Oil Mills LTD. - No. 55-117759; Claim 08/28/1980; Publ. 03/11/1982.

Claims (2)

1. A method of producing a food granulated product by extruding an extrusion mixture into a forming medium followed by separation of the granules, characterized in that the extrusion mixture containing a mixture of sodium alginate solution is extruded into the forming medium in a drop mode, milk containing free calcium ions is used as the forming medium , incubated for 5-30 minutes with the formation of granules, after separation of the granules receive decalcified milk and a granular product with calcium ions, then dissolve alginate n trice in decalcified milk, extruded the extrusion mixture into the forming medium in a drip mode, incubated for 5-30 minutes to obtain a granulated food product and a new batch of decalcified milk, which will be used to prepare the extrusion mixture, then granules based on decalcified milk and milk calcium ions are mixed with the obtained granules based on decalcified milk and milk calcium ions, which are obtained in the first stage, while the extrusion mixture contains a solution of al . Sodium inati 0.5-3.0 wt%, and the ratio of the extrusion mixture to the forming medium of (40.0: 100.0) ... (15.0: 225.0) g / g. 2. A food granulated product obtained according to claim 1, characterized in that it consists of granules based on decalcified milk (97.0 ... 99.5 wt.%) And calcium alginate (0.5 ... 3.0 wt.% )