WO2023203408A1 - Procédé d'obtention d'un produit alimentaire de type émulsion pouvant être transformé en sauces - Google Patents

Procédé d'obtention d'un produit alimentaire de type émulsion pouvant être transformé en sauces Download PDF

Info

Publication number
WO2023203408A1
WO2023203408A1 PCT/IB2023/053234 IB2023053234W WO2023203408A1 WO 2023203408 A1 WO2023203408 A1 WO 2023203408A1 IB 2023053234 W IB2023053234 W IB 2023053234W WO 2023203408 A1 WO2023203408 A1 WO 2023203408A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
emulsion
food product
assortment
starch
Prior art date
Application number
PCT/IB2023/053234
Other languages
English (en)
Inventor
Pavel Petrovich Pyvovarov
Olga Pavlovna TYSHCHENKO
Original Assignee
Pavel Petrovich Pyvovarov
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Pavel Petrovich Pyvovarov filed Critical Pavel Petrovich Pyvovarov
Publication of WO2023203408A1 publication Critical patent/WO2023203408A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A23L35/10—Emulsified foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions

Definitions

  • the invention relates to obtaining emulsion-type food products capable of being transformed into hot sauces.
  • the invention relates to the food industry, namely to obtaining a emulsion-type food product, ready to be consumed at room temperature and capable of being transformed when heated into viscous-flow hot sauces of flowing consistency.
  • emulsiontype cold sauces such as mayonnaise, which is obtained by emulsifying oil in an aqueous dispersion medium, which comprises egg yolks, sugar, mustard, and milk powder, and, after the formation of an emulsion, acetic acid or hot sauces are introduced thereinto (1 ).
  • a flowing cold sauce is obtained - mayonnaise, which is added to the main products - to meat, fish, vegetables, accompanying them as a condiment. That is, the resulting sauce is not used as an independent food.
  • the solid emulsion is obtained by emulsification of an aqueous phase, which comprises sodium alginate with various additives, and an oil phase, which is a dispersion of oil with calcium salts. Once the emulsion is formed, it is packed into a mold and left undisturbed until a solid emulsion is formed. After structuring, the emulsion turns into a solid aggregate stable system with pronounced elastic properties.
  • One of the disadvantages of the obtained solid emulsion is the lack of plasticity, its brittleness, and the loss of structure under mechanical influences with the inability to restore the structure.
  • Such a solid emulsion belongs to thermally non- reversible ones at any high temperatures within the interval of 0-100°C and under the influence of temperatures in the interval of 0-100°C will not acquire plastic properties and fluid properties this making it impossible to use it as a plastic material for spreading on food products, as well as to transform into sauces by heating.
  • Known from the state of the art is a method (4) selected by us as a prototype. The implementation of this method makes it possible to obtain an emulsion-type paste-like food product.
  • an unstable emulsion is formed in an aqueous dispersion medium, which medium contains an emulsifier;
  • a starch gel is prepared by hydrothermal treatment of a loose starch in an aqueous solution of hydrocolloid
  • the unstable emulsion is stabilized by the introduction of a cooled gelatinous starch with obtaining a pasty technologically ready product in the form of starch stabilized emulsion;
  • the finished pasty product is packaged in a consumer package without any further heat treatment.
  • the disadvantages of the method are both in the used technological principles of obtaining the product, laid in the basis of the known solution, and in the properties of raw materials and the finished product.
  • the main disadvantage is the implementation of the method by means of pre-boiling the starch, followed by its cooling, and only then, in a gelatinous state, it is used to stabilize the emulsion.
  • the starch boiling plays the role of an intermediate stage of the method, and precooling is a forced operation to ensure the stability of the emulsion.
  • the gelatinization of starch and its cooling are energy-consuming and technologically complex operations. It is, therefore, advisable to carry out this process in a product pasteurization and structuring mode, i.e.
  • cooling is a forced step, because after cooling the gelatinous starch acquires a viscous consistency this improving its stabilizing properties.
  • Cooling according to the prototype is a necessary process for two reasons. Firstly, the emulsion formation is a process that is practically reverse to temperature rise. Therefore, it is advisable to introduce all products into the emulsion when it is cool. The stability of the emulsion depends on this. Secondly, cooling is necessary due to microbiological requirements, since mixing "hot” and "cold” is technologically impossible and leads to rapid deterioration of the final product.
  • a repeated heating of the product obtained according to the prototype does not "melt" the retrograded system of the pasty product, but on the contrary: heating the emulsion stabilized by the gelatinous starch in a partially retrograded state leads to destruction of the structure and "oiling" of the pasty product system during heating. I.e., with this known method of production, it is not possible to obtain a two-in-one product, i.e. both a pasty product and a hot sauce based on it, under any conditions.
  • this pasty product because of its consistency, may not be used as a sauce.
  • a stable emulsion which comprises a raw non thermally processed starch at room temperature and a thermotropic gel-forming agent.
  • a gel-forming component prepared is introduced into the stable emulsion to obtain a mixture for dispensing in consumer containers, closing, and heat treatment.
  • the mixture is a stable emulsion, in which pieces of the assortment determining component are evenly distributed.
  • the gelatinization of the starch as a result of heat treatment of the mixture may coincide and coincides with the pasteurization mode of the already hermetically sealed product in the consumer package, i.e. there is no previously existing operation of cooling the gelatinous starch to stabilize the emulsion and no operation of mixing it in the gelatinous state.
  • the mixture includes thermotropic gel-forming agents that are able to dissolve in water at temperatures higher than their melting point. Due to the implementation of the proposed method, they are evenly distributed in the aqueous phase, so the formation of a uniform thermotropic gel over the volume of the product with giving it elastic properties is provided during cooling.
  • the resulting emulsion-type food product comprises an elastic-plastic matte gel produced by the interaction of the thermotropic gel-forming agent with the gelatinous starch, in which there are evenly distributed pieces of the assortment determining component.
  • thermotropic gel-forming agents When the food product is heated repeatedly at temperatures above the melting point of the thermotropic gel-forming agents, the product loses its gel-like state, and, as a result thereof, the food product is transformed into a hot sauce, which is a viscous liquid, in which the thermotropic gel-forming agent is in liquid state and which contains evenly distributed slices of the assortment determining component and grains of the gelatinous starch.
  • a hot sauce which is a viscous liquid, in which the thermotropic gel-forming agent is in liquid state and which contains evenly distributed slices of the assortment determining component and grains of the gelatinous starch.
  • an object of the present invention to obtain an emulsion-type product, which when heated is capable of transforming into viscoplastic hot sauces of fluid consistency.
  • an object of the present invention is to eliminate the disadvantages of the known state of the art.
  • the oil phase which contains 0.5-2.0 % w/w per finished food product of a thermotropic gel-forming agent and 1.0-5.0 % w/w per finished food product of a water-soluble stabilizer, is emulsified at (-0.2-0.8) atm.
  • thermotropic gelforming agent in the aqueous phase, which contains 1.0-7.0 % w/w of a non-heat-treated crude starch, 1.0-5.0 % w/w of water soluble proteins, to obtain a stable emulsion, into which an assortment determining component is introduced during dispersion to obtain a mixture, which is heat treated at temperatures above the gelatinization temperature of starch and the melting point of the thermotropic gel-forming agent to obtain a ready-to-eat emulsion-type food product capable of being transformed into hot sauces.
  • gelatin, gel-forming thermotropic polysaccharides, or mixtures thereof are used as the thermotropic gelforming agent.
  • a product of animal or vegetable origin, mushrooms, fish or other hydrobionts, or mixtures thereof heat treated and minced to a size of 1.0-10.0 mm are employed as the assortment determining component.
  • the aqueous phase of the emulsion contains 0.1 to 3.0 % w/w of flavoring substances per finished food product.
  • 0.1 to 3.0 % w/w of flavoring substances per finished food product is added to the aqueous phase before emulsification.
  • the ratio of the oil phase, the aqueous phase, and the assortment determining component in the resulting food product is respectively (20.0-40.0 % w/w):(45.0-75.0 % w/w):(5.0-15.0 % w/w) per finished food product.
  • the resulting mixture is packaged into consumer containers, hermetically sealed and heat treated.
  • the resulting mixture is heat treated for 45.0-90.0 minutes.
  • a native non-heat treated starch or a modified starch, or mixtures thereof are used as said starch.
  • thermotropic gel-forming agent in order to transform the food product into a hot sauce, it is reheated to temperatures above the melting point of the thermotropic gel-forming agent.
  • the emulsion-type food product is an isotropic elastic-plastic matte gel produced by the interaction of the thermotropic gel-forming agent with the gelatinous starch, in which evenly distributed pieces of the assortment determining component occur.
  • the food product contains 20.0-40.0 % w/w of the oil phase.
  • the food product contains 5.0-15.0 % w/w of the assortment determining component.
  • a product of animal or vegetable origin, mushrooms, fish or other hydrobionts, or mixtures thereof heat treated and minced to a size of 1.0-10.0 mm are employed as the assortment determining component in the food product.
  • the food product contains 1 .0-7.0 % w/w of a gelatinous starch.
  • the ratio of the oil phase, the aqueous phase and the assortment determining component is respectively (20.0-40.0 % w/w):(45.0-75.0 % w/w):(5.0-15.0 % w/w) per finished food product.
  • the food product contains 0.1 -3.0 % w/w of flavoring substances.
  • the hot emulsion-type sauce is a viscous liquid, wherein the thermotropic gel-forming agent is in a liquid state and which contains evenly distributed pieces of the assortment determining component.
  • the hot emulsion-type sauce contains 20.0-40.0 % w/w of the oil phase.
  • the hot emulsion-type sauce contains 5.0-15.0 % w/w of the assortment determining component M 1.0-7.0 % w/w of a gelatinous starch.
  • the hot emulsiontype sauce a product of animal and vegetable origin, mushrooms, fish or other hydrobionts, or mixtures thereof heat treated and minced to a size of 1.0-10.0 mm are employed as the assortment determining component.
  • the ratio of the oil phase, the aqueous phase and the assortment determining component is respectively (20.0-40.0 % w/w):(45.0-75.0 % w/w):(5.0- 15.0 % w/w) per finished food product.
  • the hot emulsion-type sauce contains 0,1 -3,0 % w/w of flavoring substances.
  • the method is divided conditionally into several steps with the first of which being the preparation of a stable emulsion by the dispersion of the oil phase and the aqueous phase.
  • the present invention features in that water-soluble proteins, or raw materials, which are the source thereof, a raw non-heat treated starch, and the flavoring substances are dispersed in the aqueous phase (aqueous dispersion medium), while water-soluble stabilizers and thermotropic gel-forming agents are dispersed in the oil phase.
  • a stable emulsion characterized by a fluid, relatively low in viscosity consistency, capable of dispersing, but, at the same time, capable of retaining stably an emulsion texture, including, but not limited to, a stable (persistent) emulsion state with the simultaneous characteristic of ensuring the absence of sedimentation and flotation of the constituents thereof.
  • the addition of an assortment determining component to the stable emulsion results in the emergence of a mixture and has no effect on the viscosity of the emulsion.
  • the mixture predictably and controllably acquires a viscous consistency, which can be characterized as a sour cream-like consistency.
  • This consistency provides a colloidal stability without segregation in the hot state and upon cooling. This is the result of heating the product with or without the consumer container.
  • the raw, non-heat treated starch is gelatinized and the thermotropic gelforming agents and stabilizers pass from the oil phase into the aqueous medium of the emulsion and dissolve therein at high temperatures.
  • the viscous consistency is transformed into a product with an elastic-plastic consistency characteristic of a food product.
  • the elastic-plastic consistency of the food product is provided by the gelatinous starch, as well as by the gel formation of thermotropic gel-forming agents during cooling.
  • the food product Since the food product has thermoreversible properties provided by the presence of the thermotropic gel-forming agents, it is characterized by the ability to transform the elastic-plastic consistency into a viscoplastic consistency when reheated at certain temperatures to produce a hot sauce that can be consumed alone or with other foods.
  • a stable emulsion is prepared, which is produced as a result of the emulsification of the aqueous phase and the oil fatty phase. It is unified for the whole range of products.
  • an assortment determining component namely: a certain set of chopped masses heat treated for consumption such as minced meat, chopped pieces of meat of animals, fish and other hydrobionts, pureed vegetables, is added.
  • a mixture for filling, closing, and heat treatment is obtained.
  • the mixture is a prepared stable emulsion in which the pieces of the assortment determining component are evenly distributed.
  • This approach makes it possible to produce a wide range of food products and sauces from the same emulsion using the same algorithm by selecting and replacing the assortment determining component during reheating.
  • the aqueous phase and the oil phase are prepared in parallel.
  • water- soluble proteins in the form of milk powder (a source of water-soluble proteins) or milk whey proteins, or soy proteins, or legume proteins, or blood plasma proteins, or modified proteins of hydrobionts (fish, krill) are dispersed in a measured amount of water or other liquid, krill, preservatives - sodium benzoate or potassium sorbate, or a mixture thereof, sugar, salt, and also there are added a native starch or a modified starch, or a mixture thereof in a raw dry form without heat treatment - a component capable of forming the structure and texture of the product when heated under certain conditions.
  • the oil phase a vegetable oil, or a mixture of vegetable oils, or a mixture of vegetable oils with fats of animal origin - is added.
  • a thermotropic gel-forming agent - gelatin or rapidly swelling gelatin, or gel-forming thermotropic polysaccharides - agar, carrageenan and stabilizers of polysaccharide nature, such as xanthan, different gums - guar gum, locust gum, acacia gum, etc. are predispersed.
  • these components are characterized by certain intactness to water, since they are in the oil phase, and their dry powder state is characterized, under temperature stable conditions, by the inability to dissolve in water with a pronounced kinetics.
  • This dispersion is continuously homogenized to prevent sedimentation of the added components, which, when added to an aqueous dispersion medium, guarantees a uniform distribution over the volume of the product.
  • the oil phase is emulsified in an aqueous dispersion medium until a stable pourable emulsion is obtained. Since the water-soluble stabilizers and the thermotropic gel-forming agents are pre-dispersed in the oil phase, they are intact to the aqueous medium for a certain time, do not increase its viscosity, which allows obtaining a stable emulsion. Due to a gradual dissolution of the water-soluble stabilizers in the next following period in the aqueous phase of the product, the viscosity of the emulsion increases, thus stabilizing the texture of the emulsion and preventing segregation during introduction of the emulsion, dispensing and storage. But the thermotropic gel-forming agents under emulsifying conditions are not capable of dissolving thermally, since emulsification occurs at temperatures below their dissolution temperature.
  • the assortment determining components prepared such as thermally prepared and minced meat of animals or fish or other hydrobionts or vegetables or mixtures thereof, are dispersed and mixed until a uniform distribution of the assortment determining components to obtain a mixture for dispensing, closing, and heat treatment.
  • the prepared mixture is dispensed into consumer containers, hermetically closed, subjected to heat treatment at such temperatures and for such periods of time, which ensure simultaneously the gelatinization of starch, the dissolution of the thermotropic gel-forming agent, the dissolution of the stabilizer, and pasteurization or sterilization conditions.
  • the thermotropic polysaccharide which melts during pasteurization, and, together with the stabilizer, passes from the evenly distributed droplets of the oil phase into the dispersion medium.
  • the starch is gelatinized, and the melt of the gel-forming agent is evenly distributed in the dispersion medium. In this condition, upon cooling, this makes it possible to produce a uniform thermotropic gel, defining an elastic-plastic consistency of the emulsiontype food product.
  • the result is an emulsion type food product of a long shelf life, which is characterized (due to gelatinization of starch and simultaneous dissolution during heat treatment of the thermotropic gel-forming agents (gelatin or polysaccharides) after cooling to room temperatures and below) by an elastic-plastic structure, which is able to be retained when consumed on cutlery, is easily spread on bread, toasts, and other food products, but does not flow, has individual organoleptic characteristics for each type of raw materials, while common elastic-plastic properties in terms of consistency.
  • the objective of the method for obtaining a food product is achieved.
  • thermotropic gel-forming agent which has evenly distributed over the volume of the product in the process of pasteurization, melts again, thereby providing the heated product with fluidity characteristic of non-Newtonian liquids, which meets inherently technological and organoleptic requirements for hot sauces.
  • the object of the present invention for obtaining hot sauces by heating is achieved.
  • Example 1 In order to produce a mushroom food product and a hot sauce, mushrooms as the assortment determining component are pre-boiled and minced to a size of 1.0 mm. 15.0 g (15.0% w/w for the finished product) of the minced boiled mushrooms.
  • the oil phase is prepared.
  • the oil phase is prepared.
  • the thermotropic gel-forming agent such as a rapidly soluble gelatin
  • 1 .0 g (1 .0 % w/w per finished product) of the water-soluble stabilizer xanthan are dispersed.
  • 40.0 % w/w per finished product of the oil phase are obtained, in which the thermotropic gel-forming agent and the water-soluble stabilizer are distributed throughout the volume.
  • the oil phase is dispersed for 4 minutes and a stable emulsion is obtained - a semi-finished product in a state of emulsion without foam, in which each droplet of oil contains gelatin and xanthan.
  • 15.0 g (15.0% w/w per finished product) of minced boiled mushrooms are added to the emulsion, mixed to obtain a mixture of the emulsion with the assortment determining component.
  • the ratio of the aqueous phase to the oil phase and the assortment determining component is 45.0% w/w: 40.0% w/w: 15.0% w/w per finished product.
  • the mixture is packed into glass jars, closed with a lid, and the product jars are pasteurized for 45 minutes at a pasteurization temperature of 85.0 °C, since the gelatinization temperature of starch is 84.0 °C, i.e., by 1.0 °C higher, and the gelatin melting point is 28.0 °C.
  • the xanthan and molten gelatin dispersed in the oil pass to the aqueous phase, the starch is gelatinized, and the gelatin also swells and melts.
  • a food mushroom product of elastoplastic consistency due to gelatin helification and starch gelatinization with high organoleptic characteristics of long shelf life is obtained.
  • the product is characterized by the taste and aroma of mushrooms, does not delaminate. It is easily spread on toasts or bread, easily consumed with the aid of cutlery. The object of the invention is achieved.
  • the sauce is characterized by moderate fluidity, easily covers the warmed side dish, or the main product by pouring, is colloidal-resistant. It has high organoleptic characteristics. The object of the present invention is achieved.
  • Example 2 In order to a shrimp food product and sauce, shrimp necks are taken as the assortment determining component, which necks are boiled and minced into pieces of about 10.0 mm in size.
  • a cold shrimp broth aqueous phase
  • 7.0 g (7.0% w/w per finished product) of raw rice starch 1.0 g (1.0% w/w per finished product) of milk whey proteins, 5.0 g (5.0% w/w per finished product) of minced shrimps, and, as flavouring substances, 0.5 g of salt, 0.1 g of stevioside, 0.3 g of dry coriander (1.0% w/w per finished product) are added.
  • 75.0 g (75.0% w/w per finished product) of the aqueous phase were obtained.
  • the oil phase is prepared.
  • the thermotropic gel-forming agent such as 0.5 g of karaginan (0.5% w/w per finished product) and a stabilizer, such as 5.0 g (5.0% w/w per finished product) of a mixture of guar gum and xanthan are dispersed.
  • 20.0 g (20% w/w per finished product) of an oil medium is obtained, in which the dry mixture is distributed evenly in volume due to a permanent dispersion.
  • the aqueous phase prepared is placed in a vacuum cutter, rarefaction of down to -0.8 atm. is created, then the oil phase is added, and the mixture resulted is homogenized for 2.0 minutes till the formation of a stable fluid emulsion.
  • the stable fluid emulsion is obtained rather than a heat-treated semi-finished product.
  • the ratio of the aqueous phase to the oil phase and the assortment determining component is 75.0:20.0:5.0% w/w per finished product.
  • the mixture is dispensed into plastic heat-resistant containers, sealed and pasteurized at 90.0 ° C for 90.0 minutes since the melting point of karaginan is 75 °C and the gelatinization temperature of starch is 89 °C.
  • the texture changes from an elastic one to a viscous-flow one, characteristic of hot sauces with fillers.
  • the object of the present invention is achieved.
  • Example 3 Everything is as in Example 1 , but this example differs in that there are taken 30.0% w/w of the oil phase, which contains a mixture of the thermotropic gel-forming agent, namely 0.5 g of agar and 0.5 g of furcellaran (together 1.0 g), and, as a stabilizer, 3.5 g of acacia gum (3.5% w/w per finished product) and 60.0% w/w of the aqueous phase, which contains 4.0 g of skimmed milk powder as a protein source, which contains 2.0 g (2.0% w/w) water-soluble milk albumins, 5.0 g (5.0% w/w) of non-heat-treated raw acid-resistant modified potato starch.
  • the assortment determining component namely 10.0 g (10% w/w) of a minced mass of cooked pork, is added to the stable emulsion obtained to obtain a mixture of the emulsion and the assortment determining component.
  • the ratio of the aqueous phase to the oil phase and the assortment determining component is 60.0% w/w: 30.0% w/w: 10.0% w/w per finished product.
  • the product is pasteurized for 50.0 minutes at 95.0 °C, a characteristic temperature for agar dissolution, and which ensures the gelatinization temperature of starch of 75.0 °C.
  • the product After heating up to 95 °C, the product acquires the properties of a hot sauce with a meat taste.
  • the object of the present invention is achieved.
  • Example 4 Everything is as in Example 2, but a minced boiled fish and carrot puree are used as the assortment determining component and, as starch, 4.0 g of a modified starch are employed.
  • the emulsification is carried out at a vacuum of 0.6'atm, and, as the stabilizer, a mixture of gum arabic (acacia gum) and guar gum in an amount of 1 .0 g (2.0% w/w per finished product) each is used.
  • a fish snack food product with a carrot taste is produced.
  • the object of the method when producing a snack product is achieved. When the snack food product is heated up to 90 °C, it is transformed into a flowing hot fish sauce. The object of the present invention is achieved.
  • Example 5 Everything is as in Example 1 , but this example differs in that 0.4 g (0.4 % w/w) of gelatin and 8.0 g (8.0% w/w) of starch are taken. At the cost of reduction in the concentration of the thermotropic gel-forming agent, the pasteurized system does not melt after reheating. At the cost of increase in the weight fraction of starch during pasteurization, the system acquires elastic properties characteristic of the elastic body, the texture and structure of the food paste product obtained with elastic-plastic properties is not formed. The object is not achieved.
  • Example 6 Everything is as in Example 1 , but this example differs in that, during pasteurization, the product is heated to a temperature of 75.0 °C, which is lower than the temperature of starch gelatinization. During heat treatment, the elastic-plastic structure of the product is not produced; the product has a fluid consistency. The thermotropic gel-forming agents do not pass to an aqueous medium, so the product does not acquire the ability to melt. The object is not achieved.
  • Example 7 Everything is as in Example 1 , but mixing of the aqueous phase water and the oil phases is performed without vacuuming. As a result, a pronounced foam system is obtained, which during heat treatment turns into a fixed spongy structure with low organoleptic characteristics. The object is not achieved.
  • Example 8 Everything is as in Example 1 , but the thermotropic gel-forming agent and the stabilization system are dispersed not in the oil medium but rather in the aqueous medium. As a result of the dissolution of the stabilization system, the viscosity of the aqueous medium increases significantly and when dispersed with the oil phase, the temperature rises. This complicates emulsion formation. At the same time, the thermotropic gel-forming agent cannot be evenly distributed by volume. After heat treatment, a product with an uneven consistency is obtained; the product is characterized by low stability and is oiled. The purpose of the method when producing a snack food product is not achieved. After heating, it is not possible to melt the product structure uniformly this resulting from the uneven distribution of the thermotropic gel-forming agent. The object of the method when producing a sauce is not achieved.
  • the present invention is not limited to the above examples of its implementation.
  • the implementation of the present invention allows to obtain a wide range of paste-like food and snack products with an elastic-plastic consistency, which can be consumed in their own form, which have a long shelf life, because they are subjected to heat treatment in sealed containers at temperatures, which ensures simultaneously bringing of all ingredients to the state of consumer readiness and the realization of functional properties of thermotropic polysaccharides, stabilizers, and starches.
  • Such modes and combining the functional properties of individual ingredients in the common food system allowed to obtain products with a stable aggregative state of a stable consistency, but the texture state whereof depends on the temperature effect: to be characterized by elastic-plastic properties at temperatures lower than temperatures of solidification of thermotropic polysaccharides and to acquire astringent fluidity when heated to temperatures above the melting point thereof.
  • the range of produced products can be wide due to the use of various assortment-determining components and flavouring substances.
  • the resulting food product can be used as a snack product, by which it is understood that the classification feature that the product can be consumed independently as sandwiches, a variety of snacks.
  • the concept of a hot sauce is a classification feature that the product has an auxiliary function to the main food.
  • the process scheme of producing a product according to the proposed method is greatly simplified, the efficiency of the process is improved due to the reduction of energy costs, which is due to the coincidence of the temperature modes of preparing the product and pasteurization or sterilization. Efficiency is also increased at the cost of that the cooling of a gelatinous starch requires additional inefficient energy costs, especially during the warm season, additional equipment and production areas, as well as labor input. The effectiveness is also manifested itself in that, in the implementation of the method, a product of a long shelf life is created, which cannot be obtained in accordance with the prototype.
  • the gelatinization of starch according to the method claimed occurs in the presence of stabilizers, which restrains its retrogradation.
  • the gelatinization of starch occurs from an already produced stable emulsion during heat treatment, which coincides with pasteurization in conditions.
  • the product is structured due to starch gelatinization and the melting of the thermotropic gel-forming agent. This makes it possible to reduce labor input and energy consumption for the manufacture of the emulsion-type food product obtained.
  • an advantage of the present invention is that during the formation of a stable emulsion from the emulsification mixture, all the products in a cooled state are used, which is a prerequisite for increasing the colloidal stability of the finished products. This increases the shelf life of the emulsion-type food product produced. Furthermore, in the structure of the obtained food product, the destruction of gelatinous grain with the accumulation of high-molar polysaccharides is eliminated, which reduces the retrogradation process of the structure of the product obtained.
  • the technical result of the present invention is obtaining an emulsion-type food product, which can be transformed into hot sauces.
  • the technical result is that the food product is characterized by an additional function - the ability to transform into viscoplastic hot sauces of fluid consistency when heated.
  • the technical result is that in such a case such a food system is able to be consumed as an independent product and, at the same time, after heating in a molten state, to act as a sauce to a wide range of food products.
  • the technical result consists in that the technology of producing food emulsion products and hot sauces is simplified. The energy intensity of the process is reduced, production costs are reduced, and production efficiency is increased.
  • the technical result is that the creation of products for a long shelf life reduces logistics costs and increases the manufacturer's independence from trade networks.
  • the technical result consists in the improvement of the nutrition structure and the expansion of food product assortments with high organoleptic characteristics.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne l'obtention de produits alimentaires de type émulsion pouvant être transformés en sauces chaudes. L'essence de la présente invention consiste en ce que, avant l'émulsification, une phase huileuse, laquelle contient entre 0,5 et 2,0 % poids/poids par produit alimentaire fini d'un agent de formation de gel thermotrope et entre 1,0 et 5,0 % poids/poids par produit alimentaire fini d'un stabilisant hydrosoluble, est émulsifiée à (-0,2-0,8) atm. dans une phase aqueuse, laquelle contient entre 1,0 et 7,0 % poids/poids d'un amidon brut non traité thermiquement, entre 1,0 et 5,0 % poids/poids de protéines hydrosolubles, pour obtenir une émulsion stable dans laquelle un composant de détermination d'assortiment est introduit pendant la dispersion pour obtenir un mélange, lequel est traité thermiquement à des températures supérieures à la température de gélatinisation de l'amidon et au point de fusion de l'agent de formation de gel thermotrope pour obtenir un produit alimentaire de type émulsion prêt à consommer pouvant être transformé en sauces chaudes. Le résultat technique de la présente invention consiste à obtenir un produit alimentaire de type émulsion ayant une longue durée de conservation qui peut être transformé en sauces chaudes.
PCT/IB2023/053234 2022-04-19 2023-03-31 Procédé d'obtention d'un produit alimentaire de type émulsion pouvant être transformé en sauces WO2023203408A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
UAA202201291 2022-04-19
UAA202201291 2022-04-19

Publications (1)

Publication Number Publication Date
WO2023203408A1 true WO2023203408A1 (fr) 2023-10-26

Family

ID=86142737

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2023/053234 WO2023203408A1 (fr) 2022-04-19 2023-03-31 Procédé d'obtention d'un produit alimentaire de type émulsion pouvant être transformé en sauces

Country Status (1)

Country Link
WO (1) WO2023203408A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6284303B1 (en) * 1998-12-10 2001-09-04 Bestfoods Vegetable based creamy food and process therefor
JP2002335897A (ja) * 2001-02-28 2002-11-26 Asahi Denka Kogyo Kk 水中油型乳化組成物およびその製造方法
JP2004081092A (ja) * 2002-08-27 2004-03-18 Asahi Denka Kogyo Kk フォンデュソース
UA34712U (ru) 2008-01-22 2008-08-26 Общество С Ограниченной Ответственностью "Тайфун-2000" Способ получения пищевого пастообразного продукта эмульсионного типа
UA105987C2 (uk) 2013-04-01 2014-07-10 Кристина Борисівна Нечепуренко Спосіб одержання твердої емульсії та тверда емульсія
CN111357827A (zh) * 2020-03-31 2020-07-03 无锡赫普轻工设备技术有限公司 新型在线式鸡蛋豆腐生产一体化装备系统
CN113575916A (zh) * 2021-07-29 2021-11-02 广东奇乐趣食品科技有限公司 一种岩烧酱及其制备方法和应用

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6284303B1 (en) * 1998-12-10 2001-09-04 Bestfoods Vegetable based creamy food and process therefor
JP2002335897A (ja) * 2001-02-28 2002-11-26 Asahi Denka Kogyo Kk 水中油型乳化組成物およびその製造方法
JP2004081092A (ja) * 2002-08-27 2004-03-18 Asahi Denka Kogyo Kk フォンデュソース
UA34712U (ru) 2008-01-22 2008-08-26 Общество С Ограниченной Ответственностью "Тайфун-2000" Способ получения пищевого пастообразного продукта эмульсионного типа
UA105987C2 (uk) 2013-04-01 2014-07-10 Кристина Борисівна Нечепуренко Спосіб одержання твердої емульсії та тверда емульсія
CN111357827A (zh) * 2020-03-31 2020-07-03 无锡赫普轻工设备技术有限公司 新型在线式鸡蛋豆腐生产一体化装备系统
CN113575916A (zh) * 2021-07-29 2021-11-02 广东奇乐趣食品科技有限公司 一种岩烧酱及其制备方法和应用

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
"Pishchepromizdat", 1998, TEXTBOOK FOR UNIVERSITIES, article "Fat processing technology", pages: 450
NECHIPURENKO K.B.PIVOVAROV P.P.NEKLES O.P., SOLID EMULSION, no. 19, 10 October 2013 (2013-10-10)
P.P. PIVOVAROVO.O. GRINCHENKO, METHOD FOR OBTAINING AN EMULSION-TYPE FOOD PASTY FOOD PRODUCT
PIVOVAROV P.P.NEKLES O.P: "Method for preparing a solid emulsion and a solid emulsion", NECHIPURENKO K.B., no. 13, 7 October 2014 (2014-10-07)

Similar Documents

Publication Publication Date Title
US4720390A (en) Preparation of gelled food products
US4143175A (en) Cheese food product
US5324531A (en) Fat substitute
JP4950105B2 (ja) 加工食品及び加工食品の食感改良方法
AU2003298205B2 (en) Method for preparing a gelled food product and semi-finished product for use in the method
JP2001186855A (ja) クリーム性を保持する食品
WO2023203408A1 (fr) Procédé d'obtention d'un produit alimentaire de type émulsion pouvant être transformé en sauces
US3076709A (en) Milk food compositions and method for preparing and using same
KR100282839B1 (ko) 전분-농화성 식료품 및 그의 제조 방법
WO2002000030A1 (fr) Composition convenant a la preparation d'une emulsion de type aqueux
JP2001252050A (ja) 全卵組成物及びこれを用いた卵加工食品
UA151521U (uk) Спосіб отримання харчового продукту емульсійного типу, здатного трансформуватися у соуси
JP4694535B2 (ja) 切れ目入りソーセージの製造方法
JP3118408B2 (ja) 流動性食品の製造方法
JPH11225714A (ja) バジルソース及びその製法
JPH0638720A (ja) 即席調理素材の製造方法
JP3314155B2 (ja) 固形状マヨネーズの製造方法及び固形状マヨネーズ
JPH0434386B2 (fr)
JPS62151140A (ja) 冷凍用フイリング組成物
WO2004056187A1 (fr) Emulsion comestible pour produits alimentaires chauds
WO2022123117A1 (fr) Procédé de préparation d'un produit alimentaire contenant un agent épaississant
US3052558A (en) Preparation of food products
JP3504795B2 (ja) 水中油型乳化食品
JPH09234039A (ja) 流動性食品の製造方法
JPH0411872A (ja) ペースト状インスタントスープまたはインスタントソースの製造法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 23719091

Country of ref document: EP

Kind code of ref document: A1