RU2579504C2 - Method for production of pureed multicomponent products with long storage life - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to public catering products technology, namely to production of pureed multicomponent products with long storage life: pureed soups, sauces and additional side dishes. Preliminary estimated range and number of portions, product calculation of raw material for making portions in accordance with recipe. Components are washed, calibrated, peeled, cut, cooked till readiness. Milled into puree-like state separately with addition of inulin and stabiliser-xanthane gum in amount of 0.2-0.5 wt%. In puree-like state layer with thickness of 10-15 mm separately cooled down to 15-20 °C and frozen at temperature of -18 °C. Frozen beds of puree is cut into portion pieces at 5-10 g. Of frozen pieces of components, which are provided by its recipe, make sets with addition of salt, spices, herbs and pieces of ingredients, grinding of which is not provided by puree recipe. Set is stored at temperature of -18 °C for not more than 45 days. For implementation of semi-finished product is discharged into tableware for supply of customer, filled with hot water or broth and heated in microwave oven for 5-7 minutes, periodically mixing during heating.

EFFECT: invention allows to reduce power consumption and area for storage of semi-finished products, labour costs at preparation of wide range of dishes of certain list of components, provides preparation of dishes with high taste properties, stable structure and with preservation of nutritive value for long storage life.

3 cl, 2 tbl, 1 ex

Description

The invention relates to a system for the provision of public catering services to the population, and in particular to a technology for preparing dishes in the category of mashed soups, sauces and additional mashed potato side dishes, at public catering establishments operating in conditions of mass automated customer service.

A known method of preparing canned puree from poultry meat [patent EP 1719418 (A2), 2006]. The bird was processed, cut into anatomical parts, the fillet part was removed, the fillet was cut into strips 1-2 cm wide across the fibers, kept for 6 hours at a temperature of 20 ° C in broth prepared by cooking crushed bones in milk at a ratio of 1: 0.5, after which fillets were cooked in half of the broth by immersing them in boiling broth, and the other half of the broth was used to prepare a thick milk sauce. At the same time, the passivated flour was diluted with hot meat and dairy broth, and the starch was used chilled. Prepared flour, starch and salt were introduced into the remaining meat and milk broth during boiling. The boiled fillet was ground in a top, wiped and combined with milk sauce in the ratio of 45% -48.5% (mass.), Packed in a special shell and subjected to heat treatment at a temperature of 70-75 ° C for 10-15 minutes, cooled and were frozen.

Thus obtained soup puree had a uniform, dense and thick consistency, color and smell of cooked meat, salty taste with a slightly tangible flavor of flour. The method allows you to make a finished first dish with a long shelf life, but with this method it is possible to obtain only a small assortment of first courses based on mashed chicken. This technology is highly specialized and requires a separate production line and, accordingly, equipment. Cooking chicken fillet takes place according to the invention for a long time (within 6-8 hours), while additionally preparing milk sauce. Based on this, it seems inexpedient to use the technology in catering enterprises due to the length of time for preparing soup puree, the high energy costs associated with the manufacture of products, as well as involving at least two people in the manufacturing process for the manufacture of the product in accordance with the technology.

A known method of preparing fresh soup [patent CN 102090674 (A), 2011], which is the preparation of a gel from an animal polysaccharide (gelatin) and konjac flour by keeping it in water for 4-6 hours, making vegetable puree, chopping meat, adding seasonings according to the recipe, mixing the components, packaging, sterilization and cooling. As a result of the process, a long-term storage product is formed, of a uniform puree-like consistency, resistant to delamination, balanced in protein content. Also, the component composition of mashed soup helps strengthen the walls of blood vessels, increases their elasticity, helps to prevent cardiovascular diseases and is a good product for maintaining health, and can also be used in diet food due to low calorie content and nutritional balance. However, the use of sterilization, i.e. processing the product at a temperature of more than 100 ° C, leads to loss of nutrients, protein denaturation and a significant consolidation of consistency. The duration of the manufacturing process, the requirement for the availability of special equipment (sterilizer, autoclave, etc.), the complexity and multi-stage technology make it difficult to implement and increase the cost of the finished product.

A known method of manufacturing frozen instant mashed potatoes [patent US 2004224072 (A1), 2004], consisting of plant components, hydrocolloid (preferably inulin). A method of making mashed potatoes is mixing mashed potatoes from blanched vegetables, fruits or herbs, in the range from 60% to 90% by weight of the whole composition, inulin from 5% to 25% and the second binder in an amount from 0.1% to 10% and the subsequent freezing at -18 ° C. The resulting mixture can be used immediately after extraction from the freezer. The inventors claim that the product in its organoleptic properties is similar to fresh mashed potatoes and can be used as a natural flavoring in a wide variety of food products, such as sauces, pastes, fillings and soups.

The use of inulin in the invention is explained by its ability to bind water, reduce its crystallization during freezing, and also because the resulting product is not susceptible to the Maillard reaction when heated and stored. When conducting a sensory assessment, it was found that the inclusion of inulin in mixtures containing starch (for example, potato mixtures), allows to reduce the deterioration of organoleptic characteristics during storage, thawing, thawing, reduces mucus, bitterness that occurs in mashed potatoes during enzymatic saccharification of starch in storage process and subsequent heat treatment. The hydrocolloid can reduce the effects of thawing due to interaction with water in the product, slowing the growth of crystals and changing their shape, due to which there is no rapid rupture of the walls of plant cells and loss of moisture, taste. But inulin shows its texture-forming properties only at high concentrations, which will negatively affect the taste of the product, significantly increasing its sweetness [M. Dolores Alvareza, Cristina Fernándeza, M. Teresa Solasb, Wenceslao Cañeta. Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants. Journal of Food Engineering. Volume 102, Issue 1, January 2011, Pages 66-76].

Thus, this method involves the use of a significant amount of polysaccharides (up to 25%) depending on the type of vegetable puree prepared for cold storage. This will increase the cost of frozen mashed potatoes. In addition, the use of a significant amount of inulin in vegetable puree can lead to a loss in the organoleptic qualities of the puree made according to the invention, since the inulin content in the mixture of more than 1-2% significantly changes the taste of the dish, giving it an excess sweet taste.

Closest to the proposed method (prototype) is a method for the production of soups, sauces such as deep-frozen puree [patent US 2007292587 (A1), priority date 06/16/2006, date of issue 12/20/2007], the essence of which is pre-treatment with steam or water purified, chopped ingredients to inactivate their own enzymes and prepare an emulsion of at least some of the ingredients at a temperature of 0-5 ° C, consisting of both solid components and liquid (e.g. water), followed by freezing at a temperature of about -18 ° C. To prepare sauces, in addition to chilled water, cream, milk, etc. can be added.

According to the invention, the emulsion also contains a binding agent that exhibits its binding properties in a cold and warm environment. In the cold state, the binding agent acts as a stabilizer in order to prevent delamination and improves product homogenization at the stage of preparation of the cold emulsion. When the mixture is heated, the binding agent must not lose its binding properties. As a binding agent, modified starch (E1414), stabilizers (guar gum (E412) and xanthan gum (E415)) can be used.

Emulsion freezing is carried out in an individual steam cook package, in which increased pressure is created during heating and the cooking time is reduced, which ensures maximum preservation of smell, color, texture, taste and vitamin content. In addition, the contents of the package can be brought to readiness without adding additional ingredients and eaten in one bag and the finished dish must be cooked only once so that the product is ready for use.

EFFECT: invention makes it possible to bring soup, sauce or mashed potatoes to readiness for about 9 minutes at a microwave oven power of 750 V, as well as long-term storage at a temperature of -18 ° C. The method has disadvantages, in particular from the point of view of its use in catering. Firstly, the preparation of a semi-finished product from the liquid and solid constituents of the soup in the form of an emulsion increases the volume and mass of one serving, which means the time to bring it to readiness in the microwave oven, the energy consumption for freezing and heating. In addition, the combination of a solid and a liquid phase in one frozen block can lead to the separation of the emulsion during the heat treatment due to the difference in the densities of the components, in particular the cream recommended by the invention, and the solid phase. The authors propose to prevent this with the help of stabilizers, without indicating their maximum permissible content, and this together increases the cost of production, production time and does not give stable, high organoleptic quality indicators. Secondly, the method provides the preparation of one name of a dish from a given set of ingredients, and for a catering enterprise in order to increase its competitiveness, it is desirable to have the same technology for preparing various dishes.

Technical task: to create a highly effective from the point of view of increasing labor productivity in the production of semi-finished products and an energy-efficient method of manufacturing a multi-component puree-like dish with a long shelf life with high palatability and nutritional value, providing a flexible system for changing the composition with constant technology parameters, which makes it possible to produce a wide range of soups - mashed potatoes, sauces and additional mashed potato side dishes list of components.

EFFECT: method allows to reduce energy costs during the storage of semi-finished first courses and reduce production areas due to the absence of the need to freeze the liquid fraction, reduce labor costs for preparing a wide range of puree dishes from a certain list of components, and also ensures a stable structure and attractive taste, preservation of the nutritional value of the dish during long-term storage due to the simultaneous introduction of prebiotic in the recipe Cove (inulin) and stabilizers (ksantantovaya gum).

It is achieved by the fact that at this enterprise they carry out a preliminary assessment of the assortment and number of servings of mashed soups, sauces and seasonings and conduct a grocery calculation of the required amount of raw materials for their preparation in accordance with the recipe of a particular dish.

Components are prepared separately. For this, preliminary processing of the feedstock is carried out, namely, washing, calibrating, peeling, slicing vegetables, cooking separately by steam or in water and grinding into a puree mass without adding water. The refusal to add water in the manufacture of mashed potatoes will reduce weight for the efficient use of the freezer area, reduce the rate of crystal separation processes and provide a higher freezing speed and quality of thawing.

In the process of grinding in puree, inulin is introduced not more than 1% of the mass. and the stabilizer is xanth gum (0.2% -0.5%). For vegetables and root crops that have a natural sweetness (carrots, beets, pumpkins, etc.), an increase in inulin content of up to 1.5-2% is permissible. With the introduction of inulin, a gel forms with a weak network of spatial structure, because inulin has a low thickening ability. Nevertheless, such a low inulin content is sufficient to give the finished dish a certain taste (for example, simulating the presence of fat in the product, ensuring the completeness of texture and taste) and functional properties and significantly improves the taste of mashed potatoes after long-term storage. The small amount of xanthant gum required is due to the synergism of the stabilizing properties of it and inulin with respect to each other. In addition, the undesirable taste of the gum also overlaps with a pleasant aftertaste provided by the introduction of inulin in mashed potatoes. Thus, it is precisely the simultaneous introduction of prebiotics (inulin) and stabilizers (xanth gum) into the recipe in small quantities that ensures the high palatability of the dish, stable structure and nutritional value over the shelf life with a slight increase in cost.

The components in a puree state are placed in a container such as a flat pallet, distributing the mashed potatoes in a layer with a thickness of 10-15 mm, cool to a temperature of 15-20 ° C and freeze at a temperature of minus 18 ° C. When freezing, it is impractical to use expensive freezing methods (for example, “shock freezing”), since no liquid is added to the mash according to the invention during grinding, thereby reducing the likelihood of crystallization of moisture. The moisture contained in the product binds through the introduction of a stabilizer. Frozen layers of mashed potatoes are cut into batch pieces of 5-10 g and stored at a temperature of minus 18 ° C. To exclude this operation, you can use pallets of a special design such as ice pallets, during freezing in which cubes of puree of a certain mass will be formed.

The semi-finished product of a particular dish is made up of those components that are provided for in its recipe by filling in sealed packaging sets of frozen pieces of puree components with added salt, spices, herbs and pieces of ingredients, the grinding of which is not provided for in the puree (for example, boiled mushrooms, ham and etc.). The kit is stored at a temperature of minus 18 ° C for no more than 45 days. Thus, the method can significantly reduce labor costs for preparing a wide range of puree dishes from a certain list of components.

To sell the semi-finished product is unloaded into a tableware for serving to the visitor, poured with hot water, or bone / meat-bone / fish broth, or mushroom broth in accordance with the recipe and they are heated in the microwave for 5-7 minutes, stirring slowly during heating, at this gives a ready-made dish such as soup puree or high-quality sauce.

The invention is illustrated by the following example, which cannot be construed as limiting the scope of use of the invention.

The quality assessment of the finished dish was carried out according to a five-point system for each of the indicators - appearance, color, smell, taste, consistency, based on the ratings for each indicator, the dish was estimated in points as the arithmetic average with an accuracy of one decimal place.

Example.

Consider the process of making mashed potato soups (No. 266, Collection of recipes for dishes and culinary products for catering establishments. - M .: Economics, 1982. - 720 p.), From legumes (No. 272, Collection of recipes for dishes and culinary products for catering enterprises. - M.: Economics, 1982. - 720 p.), from green peas (No. 274, Collection of recipes for dishes and culinary products for catering establishments. - M.: Economics, 1982. - 720 p.) proposed in the invention method. We carry out grocery calculation of the main raw materials necessary to obtain a solid fraction of the dish. Suppose you want to cook 30 servings of 500 g each of mashed potato soup, 20 servings of legumes and 20 servings of green pea soup (table 1).

We prepare the total number of components for all types of soups.

To do this, we inspect fresh carrots, onions, potatoes, then we sort, calibrate, wash, peel and rinse, cut them. Parsley root is washed, calibrated, cleaned and cut into small cubes or strips. Vegetables are boiled separately for steam or in water.

Legumes are sorted, washed, put in cold water, then boiled in the same water without salt with the lid closed until soft.

Finished components are individually passed through the grinder, wiped into a homogeneous mass without lumps and seals. In the process of grinding, when reaching a puree consistency, it is necessary to introduce inulin in an amount of 1.5% and xanthan gum in an amount of 0.3% by weight of carrots and 1% inulin and 0.2-0.5% xanthan gum to the rest of the raw material. The crushed components are transferred to flat baking sheets, distributing the mass into a layer with a thickness of 10-15 mm, cooled in a refrigerator to a temperature of 15-20 ° C and frozen at a temperature of minus 18 ° C. The layers of mashed potatoes are cut into batch pieces of 5-10 g and stored at a temperature of minus 18 ° C.

The semi-finished product of a particular dish is made up of those components that are provided for in its recipe by filling in sealed packaging sets of frozen pieces of mashed potatoes with added salt, spices, herbs and pieces of ingredients, the grinding of which in the puree is not provided for in the recipe (for example, boiled smoked brisket for the recipe No. 272). The set is evacuated and stored at a temperature of minus 18 ° C for no more than 45 days. When storing semi-finished products does not require a large area and high energy consumption, because sets do not contain the liquid fraction of the finished dish.

Table 2 shows the principle of compiling a portion of the semi-finished soup of mashed potatoes according to the invention.

To bring to readiness, the semi-finished product is transferred from the container to the dish for serving to the client, poured with bone / meat-bone / fish broth or hot water in accordance with the recipe and heated in the microwave for 5-7 minutes, stirring occasionally to evenly distribute the components throughout the volume.

To increase the nutritional value and improve the taste of the soup, it is possible to fill with hot milk or an egg-milk mixture with the addition of butter.

Thus, the proposed method provides the quick production of dishes from frozen semi-finished products, the high quality of which is achieved by introducing into the formulation safe for the human body hydrocolloids in minimal quantities, which ensure better preservation of nutritional value and structure during storage due to the redistribution of moisture, reducing the time to bring the semi-finished product to readiness and their own prebiotic properties. The absence of a liquid fraction in the semi-finished product allows to reduce the production area for their storage with low energy consumption. The process of bringing the semi-finished product to readiness, as a result of which a finished dish with high palatability is obtained, is short in time. With this cooking method at a catering enterprise, there is no difficulty increasing or decreasing the number of consumers, because unused dishes in the form of frozen semi-finished products can be stored for a long time (up to 45 days), in addition, it is easy to create the necessary supply of dishes for a large number of consumers.

The method allows to organize a high-performance technology that provides high efficiency in terms of increasing labor productivity. Centralized cooking has many advantages, one of the most important is the reduction of acute labor stress due to labor shortages. A network of cafes or eateries can carry out centralized cooking at the main enterprise using an industrial method, and then sell them at individual retail outlets. At points of delivery of a public catering network, it is possible to use the labor of less qualified personnel and reduce production areas. At the same time, dishes can be easily and accurately accounted for, which is important, for example, when using an automated production accounting system. Thus, in addition to the above, the effect of the implementation of the invention is manifested in the final product and consists in improving the taste during long-term storage of convenience foods, in the simplicity of achieving a wide variety of dishes; in the ability to ensure high nutritional characteristics of the consumed product while maintaining an attractive taste; in improving the ease of implementation and in the possibility of mass production.

Claims (3)

1. A method of preparing puree-shaped multicomponent products with a long shelf life, namely, mashed soups, sauces and additional side dishes, at public catering facilities, including a preliminary assessment of the assortment and number of servings, a product calculation of raw materials for their preparation in accordance with the recipe, preliminary processing of raw materials namely, washing, calibration, cleaning, cutting of components, cooking until cooked, grinding to a puree state, characterized in that the components are ground in jure separately with the addition of inulin and a stabilizer - xanthan gum in an amount of 0.2-0.5 wt.%, after which the components in a puree state with a layer thickness of 10-15 mm are individually cooled to a temperature of 15-20 ° C and frozen at a temperature -18 ° C, then frozen layers of mashed potatoes are cut into portions of 5-10 g each and from those frozen pieces of the components that are provided for in its recipe, make up sets with the addition of salt, spices, herbs and pieces of ingredients, the grinding of which in the mashed potatoes is not provided for by the recipe ; after which the kit is stored at a temperature of -18 ° C for no more than 45 days; for sale, the semi-finished product is unloaded into a tableware for serving to a visitor, poured with hot water or broth and heated in a microwave for 5-7 minutes, periodically stirring during heating. 2. The method of preparation of puree multicomponent products with a long shelf life according to claim 1, characterized in that the amount of inulin is not more than 1 wt.%. 3. A method of preparing puree-shaped multicomponent products with a long shelf life according to claim 1, characterized in that for vegetables and root crops having a natural sweetness - carrots, beets and pumpkins, the amount of inulin is 1.5-2 wt.%.