RU90660U1 - BLACKED HOUSING FROM FORMED POTATO PUREE - Google Patents

Abstract

1. The whipped body of mashed potatoes, in the form of a geometric figure, made of material based on boiled potatoes, milk and cow's butter, characterized in that the bodies are made by depositing method, with a flat base with a diameter of 10.0 to 50.0 mm and the height of the shells is from 05.0 to 50.0 mm, followed by drying and cooling, while food eggs are introduced into the composition of the material, while the components of the shell material are in ratios,%:! boiled peeled potatoes 78.0-78.7! chicken egg 3.2-3.5! butter 7.5-8.0! milk 9.5-10.0! common salt 1,2-1,4! moreover, the body is frozen. ! 2. The whipped body of mashed potatoes according to claim 1, characterized in that the body is made in the form of flat cylinders. ! 3. The whipped body of mashed potatoes according to claim 1, characterized in that the body is made in the form of cubes. ! 4. The whipped body of mashed potatoes according to claim 1, characterized in that the body is made in the form of embossed figures. ! 5. The whipped mashed potato casing according to claim 1, characterized in that food additives are additionally introduced into the casing material. ! 6. The whipped body of mashed potatoes according to claim 5, characterized in that mushrooms are added as an additive to the body material. ! 7. The whipped case of mashed potatoes according to claim 5, characterized in that smoked products are added to the composition of the body material. ! 8. The whipped body of mashed potatoes according to claim 5, characterized in that onions are added as an additive to the body material. ! 9. The whipped body of mashed potatoes according to claim 5, characterized in that cheese is added as an additive to the body material.

Description

The inventive utility model relates to the food industry and relates to the production of ready-to-eat foods, in particular, ready-to-eat molded mashed potatoes, pre-frozen.

Mashed potatoes as a ready-to-eat product with attractive organoleptic properties (shape, structure, appearance, aroma, taste, etc.) are in great demand among consumers.

In conditions of time constraints, housewives choose pre-frozen mashed potatoes as a full-fledged garnish for main dishes, which is enough to warm up and add seasoning or sauce (if desired).

A SEMI-FINISHED GARNISH POTATO semi-finished product according to the invention patent No. 2275110, according to which, before cleaning, the potatoes are treated with a preparation of biomass micromycete Mortierella hygrophila. The potatoes are peeled, further treated and cut. Sliced potatoes are fried until moisture loss is not more than the true percentage of frying and not less than before inactivation of native enzymes. Then it is Packed and frozen. The known invention allows to obtain the target product with a lower degree of crumbling, in particular, the number of crumbled potato slices in the closest analogue is on average about 11%, and in the claimed on average about 4% [1]. A series of patents No. 2250038-2275110 (author Kvasenkov OI), relates to the production of frozen fried potatoes, sliced. The introduction of various substances in the process of preparing garnish potatoes is associated with the preservation or improvement of the organoleptic properties of the product.

A well-known product according to the patent of the Russian Federation No. 2250036 METHOD FOR PRODUCING A FINISHED PRODUCT FROM POTATOES. According to the invention, the molding of mashed potatoes is carried out by portion packing with a vacuum syringe in a water-tight polyamide heat-shrinkable shell with staples on both sides, forming bars weighing 200-300-500 g, followed by cooling in the shower to a temperature of 18-20 ° C and freezing at temperature (-30) - (- 32) ° С [2].

A disadvantage of the known product is that when heated, such a portion of mashed potatoes is heated unevenly due to a sufficiently large portion, as a result of which the briquette may be cold inside, while the edges of the mashed potatoes have already reached the cooking temperature. When heated in a pan, such a briquette can burn from below, remaining cold inside.

A disadvantage of the known product is that it is obtained by freezing at a temperature of (-30) - (- 32) ° C. This stage requires increased energy costs, which increases the cost of the product.

In addition, this product does not provide for the introduction of food flavoring additives, which does not allow to diversify the taste and other organoleptic properties of the product.

Known molded product from potatoes - potato sticks made according to the method for the production of extruded potato sticks according to patent No. 2259146, characterized in that the potato granules with a particle size of 0.5 ... 1.3 mm are mixed with skimmed milk powder in an amount of 10 ... 20% to the mass of potato granules, moisten to 13 ... 17% and carry out processing on an extruder at a product temperature in the pre-extruder zone of the extruder 449 ... 457 K and a pressure of 5.7 ... 6.4 MPa, the resulting extrudate is dragged with a salt-vitamin supplement in quantities e 3% by weight of extruded potato sticks [3].

The result is a product in the form of straight or curved short sticks of rounded cross section, with a rough surface and developed porosity. The addition of skimmed milk powder, characterized by a high protein content, causes a nearly twofold increase in the calorie content of extruded potato sticks, which distinguishes the product with high energy value and can be recommended for schoolchildren. An almost twofold increase in such essential amino acids as methionine, isoleucine is observed, which is evidence of the high biological value of this product.

However, this product belongs to such a group of food products as breakfast cereals and cannot be used as a full-fledged hot side dish for main dishes.

Known for application for invention No. 96103416 METHOD FOR PREPARING A CUTLET (CROQUET) FROM POTATOES, including preparing mashed potatoes, mixing it with potato flakes, wheat flour, egg powder, powdered milk and common salt into a minced mass, molding cutlets (croquet) and their further processing, characterized in that the pre-hydrated (reconstituted) dried and boiled-dried food and flavor additives in the amount of 22.0-27.5% by weight of cutlets (croquet) are additionally introduced into the minced meat mass, pr and this, the components of the dried and cooked-dried additives are crushed to a size of not more than 1.5 mm and reduced in water with a mass ratio of 1: (2-7), respectively, and a temperature of about 100 ° C for 5-22 minutes with constant stirring, dried hydrated vegetables are additionally fried in vegetable oil, and molding is carried out on a machine with removable molding plates [4]. The well-known molded product is made in the form of cutlets or croquettes without freezing and is not a side dish, but is a semi-finished product, because intended for further frying and eating as a main dish. Before use, frozen bars with the mass are dipped in boiling water and heated.

According to the totality of the characteristics of the molded product according to patent No. 22000036 adopted as a prototype.

The technical result of the claimed utility model is the ease of use of mashed potatoes due to its shape and aspect ratio.

The essence of the claimed utility model lies in the fact that the whipped case of mashed potatoes in the form of a geometric figure, made of material based on boiled potatoes, milk and cow's butter, and the bodies are made by jigging, with a flat base with a diameter of 10.0 to 50, 0 mm and the height of the hulls from 05.0 to 50.0 mm, followed by drying and cooling, while food chicken eggs were introduced into the material, while the components of the body material are in the ratios,%:

Cooked peeled potatoes 78.0-78.7 chicken egg 3.2-3.5 butter 7.5-8.0 milk 9.5-10.0 table salt 1.2-1.4,

moreover, the body is frozen.

In this case, the bodies are made in the form of flat cylinders;

while the housing is made in the form of cubes;

while the body is made in the form of embossed figures;

at the same time, food additives are additionally introduced into the body material;

while as an additive to the composition of the material of the body introduced mushrooms;

at the same time, smoked products are introduced into the composition of the body material;

at the same time, onions are added to the composition of the body material;

while as an additive to the composition of the body material introduced cheese.

The inventive utility model is illustrated by the following figures:

Figure 1 - diagram of the housing in the form of flat cylinders

Figure 2 - diagram of the housing in the form of cubes

Figure 3 a, b, c, d is a diagram of the body in the form of embossed figures.

The inventive whipping case is made in the form of volumetric geometric shapes (Fig.1-3), made by jigging.

The cases are made of material based on natural food products: boiled potatoes, milk, cow's butter and eggs with the addition of salt. The components of the housing material are in ratios, mass%:

Cooked peeled potatoes 78.0-78.7 chicken egg 3.2-3.5 butter 7.5-8.0 whole milk 9.5-10.0 table salt 1.2-1.4

The cases of molded mashed potatoes are frozen and packaged in transparent plastic bags or in vacuum packaging

The bodies of molded mashed potatoes are made in the form of volumetric geometric figures with a flat base. Through experimentation, the applicant received cases with dimensions: with a diameter of 10.0 to 50.0 mm and a height of bodies from 0.5 to 50.0 mm. The selected dimensions of the cases determine their uniform heating both in the microwave and in the oven. The ratio of the height and diameter of the base of the body is selected so that the product always takes a stable position on the heated surface. This design provides a stable balance of the body and a good fit of the flat base to the heated surface, which ensures uniform heating of the puree before use, increasing the usability of the product.

As you know, the effect of organoleptic properties on the nutritional value of products is very large. It is due to the effect on the human senses, excitation or suppression of the secretory-motor activity of the digestive apparatus, depends on the appearance, texture, smell, taste, composition, degree of freshness, etc.

To improve the organoleptic qualities (appearance) of the body can be made in the form of flat cylinders (figure 1), in the form of cubes (figure 2), or other relief figures (figure 3 a, b, c, d), which improves the appearance of the finished product - heated mashed potatoes, and in children increases interest in the product, and therefore appetite.

An additional introduction to the composition of the body material of natural food additives, such as mushrooms or smoked meats, or onions, or cheese, helps to increase the nutritional value and taste of the product.

The composition of the inventive whipped case of mashed potatoes with a specified ratio of its constituent substances has a good ability to form.

By experiment, it was obtained by depositing it in the form of flat cylinders, cubes or other relief figures (chamomile, asterisk, etc.) with various fillings (mushrooms or smoked meats, or onions, or cheese), without compromising organoleptic properties.

Preparation of the inventive whipped case molded mashed potatoes. The peeled potatoes are washed for no more than 30 minutes in a bath of water, then they are loaded into a boiler with boiling water and cooked until ready, keeping the potato to water ratio 1: 1, table salt is added at the end of cooking, and the salt content in water is 1.2% . The broth is drained, and the boiled potatoes are dried, chopped, hot milk is introduced into it, mixed, butter is added, the eggs are mixed again, cooled to a temperature of 20-24 ° C. The resulting white-cream color product has a soft, texture and excellent taste. The components are in the ratios, mass%: peeled boiled potatoes - 78.0; - chicken egg - 3.2; butter - 7.5; whole milk - 9.5.

Structural and mechanical properties of the specified composition of mashed potatoes make it possible to produce a molded body in the form of a flat cylinder using nozzles of the appropriate shape. Installed nozzles serve mashed potatoes with or without the corresponding food-flavoring additive, forming the body of a given volumetric figure.

Jigging of a number of cases occurs on a baking sheet, which is fed automatically. After depositing a number of cases, the flow of potato mass from the hopper is stopped, the pan moves forward, a new pan is fed in its place. The process is repeated.

After depositing the last row of cases, the baking sheet is fed by a conveyor table to the conveyor, which transports the mashed potatoes into the structure formation and freezing department.

Structuring of the bodies of molded mashed potatoes is carried out in the premises of the workshop. To dry the product, it is fed into the drying chamber for 30 minutes, where the product is maintained at a temperature of 60 ± 2.5 ° C and a relative humidity of 55 ± 5%. Cooled cases are subjected to quick freezing at a temperature not exceeding (-18) ° С. The range of parameters was chosen optimal, at the indicated temperature there is no destruction of the obtained bodies (spreading or loss of shape), which will preserve the biological value of the product and organoleptic properties.

The finished product is sent to the filling machine, where it is packaged in airtight containers, and then packaged in boxes.

The resulting product - whipped body molded mashed potatoes - is a three-dimensional body in the form of flat cylinders, or cubes, or relief figures, consisting either of mashed potatoes only, or including natural food flavoring additives (Fig.1-3).

Nutritional value per 100 g of product:

Protein, not less than 2.3 g,

Fat, not more than 7.3 g

Water at least 13 g.

Calorie content - not less than 126 Kcal,

which increases the organoleptic properties of the obtained product and increases its shelf life up to 90 days at a temperature of minus 18 ° C.

Examples of the method.

These examples of implementation are not exhaustive and are given to illustrate the features of a utility model.

Example 1. Preparation of the inventive whipped case molded mashed potatoes. The peeled potatoes are washed for no more than 30 minutes in a bath of water, then they are loaded into a boiler with boiling water and cooked until ready, keeping the potato to water ratio 1: 1, table salt is added at the end of cooking, and the salt content in water is 1.2% . The broth is drained, and the boiled potatoes are dried, chopped, hot milk is introduced into it, mixed, butter is added, the eggs are mixed again, cooled to a temperature of 20-24 ° C. The resulting product is white-cream color has a soft texture and excellent taste. The preparation of the inventive molded mashed potatoes. The peeled potatoes are washed for no more than 30 minutes in a bath of water, then they are loaded into a boiler with boiling water and cooked until ready, keeping the potato to water ratio 1: 1, table salt is added at the end of cooking, and the salt content in water is 1.2% . The broth is drained, and the boiled potatoes are dried, chopped, hot milk is introduced into it, mixed, butter is added, the eggs are mixed again, cooled to a temperature of 20-24 ° C. The resulting white-cream color product has a soft texture and excellent taste. The components are in the ratios, mass%: peeled boiled potatoes - 78.0; - chicken egg - 3.2; butter - 7.5; whole milk - 9.5.

Structural and mechanical properties of the specified composition of mashed potatoes make it possible to produce a molded body in the form of a flat cylinder using nozzles of the appropriate shape. Installed nozzles serve mashed potatoes, forming the body of a given volumetric figure.

Jigging of a number of cases occurs on a baking sheet, which is fed automatically. After depositing a number of cases, the flow of potato mass from the hopper is stopped, the pan moves forward, a new pan is fed in its place. The process is repeated.

After depositing the last row of cases, the baking sheet is fed by a conveyor table to the conveyor, which transports the mashed potatoes into the structure formation and freezing department.

Structuring of the body of the molded mashed potato is carried out in the premises of the workshop. To dry the product, it is fed into the drying chamber for 30 minutes, where the product is maintained at a temperature of 60 ± 2.5 ° C and a relative humidity of 55 ± 5%. Cooled cases are subjected to quick freezing at a temperature not exceeding (-18) ° С. The range of parameters was chosen optimal, at the indicated temperature the destruction of the obtained bodies does not occur (spreading or loss of shape), which will ensure ease of use, preserve the biological value of the product and organoleptic properties.

The finished product is sent to the filling machine, where it is packaged in airtight containers, and then packaged in boxes. The resulting product is a volumetric case in the form of flat cylinders with a diameter of 10.0 mm and a height of the bodies from 10.0 mm.

Example 2. Cooking is carried out in a similar way, only in the composition of mashed potatoes enter food flavoring additive - fried onions, prepared in a known manner.

The resulting product, molded mashed potato, is a three-dimensional body in the form of relief figures - stars with a base diameter of 25 mm and a height of 15 mm, including a natural food-flavoring additive in the form of fried onions.

The product is ready for use after heating in a microwave, oven or hob, has high consumer and organoleptic properties and can be recommended for use by a wide range of consumers, including children.

The case, composition and specific values of quantitative characteristics do not follow from the known ones and were obtained experimentally by the applicant.

The given examples of performing the utility model do not exhaust all possible options; various modifications are possible without departing from the essence of the technical solution.

Information sources.

1. RF patent No. 2275110. SEMI-FINISHED GARNISH POTATOES.

2. RF patent №2250036 METHOD FOR PRODUCING FINISHED PRODUCT FROM POTATOES - the closest analogue.

3. RF patent No. 2259146 Method for the production of extruded potato sticks.

4. Application No. 96103416 METHOD FOR PREPARING A CUTLET (CROQUET) FROM POTATO.

Claims (9)

1. The whipped body of mashed potatoes, in the form of a geometric figure, made of material based on boiled potatoes, milk and cow's butter, characterized in that the bodies are made by jigging, with a flat base with a diameter of 10.0 to 50.0 mm and the height of the shells is from 05.0 to 50.0 mm, followed by drying and cooling, while food eggs are introduced into the composition of the material, while the components of the shell material are in ratios,%: boiled peeled potatoes 78.0-78.7 chicken egg 3.2-3.5 butter 7.5-8.0 milk 9.5-10.0 table salt 1.2-1.4 moreover, the body is frozen. 2. The whipped body of mashed potatoes according to claim 1, characterized in that the body is made in the form of flat cylinders. 3. The whipped body of mashed potatoes according to claim 1, characterized in that the body is made in the form of cubes. 4. The whipped body of mashed potatoes according to claim 1, characterized in that the body is made in the form of embossed figures. 5. The whipped mashed potato casing according to claim 1, characterized in that food additives are additionally introduced into the casing material. 6. The whipped body of mashed potatoes according to claim 5, characterized in that mushrooms are added as an additive to the body material. 7. The whipped case of mashed potatoes according to claim 5, characterized in that smoked products are added to the composition of the body material. 8. The whipped body of mashed potatoes according to claim 5, characterized in that onions are added as an additive to the body material. 9. The whipped body of mashed potatoes according to claim 5, characterized in that cheese is added as an additive to the body material.