SU296554A1 - METHOD FOR PREPARING ARTIFICIAL FOOD PRODUCTS - Google Patents

Description

This invention relates to a method for preparing simulated potato chips.

There is a known method for preparing simulated potato chips based on a studio of low-esterified alkaline-earth metal nectinates and alginates by mixing the latter with food substances (proteins, carbohydrates, etc.), water, calcium salt and edible acid, followed by molding and heat treatment of the resulting gelatin. However, this method is difficult to set up in homogeneous studios, since it is a multistage operation and requires a special annotation.

The purpose of the invention is to simplify the method of obtaining a homogeneous and homogeneous gel. This is achieved by the fact that the displacement is carried out at a temperature at which the calcium salt in the mixture is practically insoluble, while the mixture is heated to dissolve the salt. In addition, in the case of the use of gluconate or lactate, the temperature of displacement may be 2–20 ° C, and the temperature of heating - 50–100 ° C.

Since the solubility of calcium gluconate in water varies greatly with temperature and is -3.596% at 20 ° C, at 80.2 ° C-10, 80%, and at 96.4 ° C-36.40%, simultaneous mixing is possible. components of room temperature without complex

devices and special precautions, which expands the centrifugal possibilities of the method, it improves it and makes it more efficient.

In the proposed method, artificial piped articles, in particular, fried potatoes, are prepared by mixing water soluble algna or pectinates of a low degree of esterification with calcium gluconate or another alkaline earth metal salt with a high and positive temperature coefficient of water soluble and poor in water; solution or disiersion. The resulting homogeneous mixture is heated to low temperatures for pre-jelly formation, which is molded, necked or heated. Any salts with a sufficiently high positive temperature solubility coefficient, which cations form water-insoluble alginic or pectinic acid salts suitable for food purposes, can be used for this. Calcium gluconate, which is non-toxic and harmless to the human body, is predominantly used.

small), an aqueous solution of sodium alginate is introduced into the mixture and mixed thoroughly at room temperature. Thus, a homogeneous initial mixture was obtained; it was preheated at 20-80 ° C to form a viscous, pasty mass or a sufficiently strong studio. The mass is molded, cut into plates (cookies, biscuits), washers, chips (fried potatoes), tubes or rods (vermicelli, pasta), then finally heated, baked in a stove or fried in hot oil up to 120-220 ° C. . As frying oils, any iodine oils or oil mixtures, in particular sunflower, cottonseed, olive, corn, butter, margarine and other oils or fats can be used. The same or other edible oils can be introduced into the initial mixture in the form of emulsions, in the form of powdered or condensed milk, to increase the fat content in the finished products, to regulate their organoleptic properties and nutritional value.

As food substances, proteins, protein hydrolysates, amino acids, carbohydrates, food dispersions can be used, such as soy protein, low-value fish species, oil cakes, chlorella, casein, protein hydrolysates and autolysates, fish meal, yeast, starch, potato flour and other food products of plant, animal or microbiological origin.

In order to regulate the food chain and organoleptic properties of the finished product, mineral salts, trace elements, vitamins, individual amino acids, flavoring and aromatizing substances — for example, salt, sugar, calcium salts, sodium glutamine, nucleotides, amino acids and their derivatives. Various modifiers regulating the structure and organoleptic properties of the finished product, such as ammonium bicarbonate for controlling porosity, inert fillers, fiber, bran, etc., can also be introduced into the initial mixture.

Since the formation of durable temneuro-resistant jelly occurs at elevated temneterurus in conditions of roasting or baking, the process is accompanied by intense dehydration and the development of smell and taste.

The proposed method is simple, easy to implement according to a continuous or semi-continuous scheme, does not require complicated, expensive equipment and allows preparing a number of food products using raw mixtures of different composition and changing the forming nozzles.

powder mixture is introduced at the temperature of 5-15 ° C: 22 g of potato starch, 0.5 g of calcium gluconate, 0.5 g of salt. After homogenization of the mixture

The resulting plastic batch is fed to a metal baking sheet and kept for 20-30 minutes at a temperature of 40-60 ° C, after which the studio plate is cut through a swine1, with a special stamp into small

Slices of the correct form, which are served in podolpeppe or corn oil heated to 160-220 ° C and cooked until ready. Fried potatoes have the appearance of slightly warped, homogeneous, with a clean surface,

semi-transparent yellow plastids, fragile and crunchy when chewed. The art of tasting irish chips does not have a strong irivkus and odor, contains about 10-15% fat and 37o / o starch.

EXAMPLE 2 To prepare artificial fried potatoes, a powder mixture was introduced into 100 ml of an aqueous 1.5% sodium algipate solution: 18 g of potato flour, 0.4 g of boiling salt, 0.8 g of gluconate

calcium and 0.1 g sodium glutaminate. The obtained homogeneous plastic batch is fed through a heated tube of a linear metering unit, where the formation of a studio takes place at 30-45 ° C for 5-15 minutes, to the device for

cutting jellies into washers of the same thickness, which enter the bath with vegetable oil heated to 160-220 ° C and cook there until ready for 3-15 minutes. Roasted artisan potatoes look like

Toikih translucent washers, evenly pale HHbix in light or dark yellow color, with a ten on the taste, crunchy, contains about 30% of starch.

EXAMPLE 3: To prepare skillful heat-frying potatoes, food-grade dung is boosted in 100 ml of an aqueous 2% sodium alginate solution and homogenized at 3–20 ° C. Mixture: 20 g of potato starch,

3–7 g dry nonfat oil, 1.65 g calcium gluconate, 1.2 g sodium chloride, 0.1 g sodium glutamate, 0.05 g ascorbic acid, and 0.05 g citric acid (the last two components improve the flavor range and

storage conditions of the product). The further process is similar to that described in example 1. The resulting artificial potato in the form of yellow chips contains 7-15% protein.

Example 4. To prepare fried potatoes in 100 ml of aqueous 2.5% sodium alginate, the powder mixture was homogenized at room temperature: 18 g of potato flour, 2.5 g of calcium gluconate,

0.1 g of iatri glutamate and 5 g of Hystex protein hydrolyzate (or soy hydrolyzate) containing the appropriate amount of common salt and 0.1 g of ascorbic acid. A further process is similar to that described in Example 5. For preparing roasted potatoes, they are homogenized in 100 ml of an aqueous 2.5 / o solution of beet pectin with a degree of esterification of 41-42% of the prepared powder mixture: 20 g of potato flour, 5 g of skimmed milk powder, 1, 7 g calcium gluconate, 0.4% sodium chloride, 0.1% each of ascorbate and citric acid. The further process is similar to that described in example 2.

Example 6. To prepare artificial fried potatoes, 50 ml of a 40 / aqueous sodium alginate solution are mixed with 50 ml of an aqueous suspension containing 12 g of starch, 2 g of soy hydrolyzate, 5 g of skimmed milk powder, 2.7 g of calcium gluconate , 0.5 g of salt, 0.1 g of ascorbic acid. The further process is similar to that described in example 1.

Present Invention

Claims (2)

1. The method of preparing food-rich foods, for example, a product, imitating, its fried potatoes, based on jelly of low-esterified pectinates and alginates; and earth-green metals by mixing legumes with pine nuts, proteins (proteins, carbohydrates, etc.), water and calcium salt and subsequent molding and heat treatment of the resulting gel, characterized in that, in order to simplify the process and obtain a homogeneous and homogeneous studio, mixing is carried out at a temperature at which the calcium salt in the mixture It is practically insoluble, and the resulting mixture was heated to dissolve the salt. 2. A method according to claim 1, characterized in that in the case of using glucopate or calcium lactate, the mixing temperature is 2-20 ° C and the heating temperature is 50-100 ° C.