• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:

    公开号:SU1139372A3
    申请号:SU803006755
    申请日:1980-11-14
    公开日:1985-02-07
    发明作者:Вилли Альберт；Моте Вилли；Моозер Освальдо
    申请人:Сосьете Де Продюи Нестле С.А. (Фирма)；
    IPC主号:
    专利说明:

    1 n The invention relates to a food concentrate industry, in particular to a method for preparing a semi-finished product for sauces and soups. There is a known method of preparing a semi-finished product for sauces and soups, which involves mixing fat and starch-containing product with a preliminary heating of the fat or after heating the entire mixture, thermostating, and then cooling the mixture. At the same time, the starch-containing product is taken in the amount of 2-10% 1 3. However, the known method provides for the preparation of a product in the form of a semi-solid mixture of flour and fat (the number of bassocks), which does not exclude the formation of lumps when the product is introduced into the water. The method can not be successfully used in industry. The purpose of the invention is to obtain a product with a liquid fat content of 14.4-50% at a temperature that is instantly dispersible in water without lumping. This goal is achieved by the fact that according to the method of preparing a semi-finished product for sauces and soups, which involves mixing fat and a starch-containing product with pre-heating the fat or subsequent heating of the whole mixture | Thermoforming and subsequent cooling of the mixture, the starch-containing product and fat are taken in the ratio (5545) :( 80 -20), with the fat having a transparency point of 35-50 ° C, and cooling the mixture. Conduct continuously, at a constant speed To a temperature of 5-10 ° C. After cooling, the obtained product is held at 2.5-20 ° C for 5 minutes to 6 days. Moreover, a mixture of wheat flour and starch is used as a starch-containing product, and the latter is corn, potato or rice starch, small or starch from other cereals, or manioc starch. At the same time, a mixture of wheat flour and vegetable gum, mainly de guar gum or pectin, is used as a carchmals remover. A mixture of wheat flour and gelatins is used as a starch-containing product. 2 In addition, a mixture of rice flour or yellow pea flour and cassava starch is used as a starch-containing product. If more fat is used in this mixture, the viscosity of the juice becomes too low. If more starch containing product is used, then the amount of lumps becomes inevitably much larger, which makes it difficult to prepare the mixture. The fat content in the mixture, as well as the liquid fraction of the fat, can be quickly and easily determined using an LMR pulse spectrometer. The determination of the liquid fraction of fat (with temperature) can be held by the sample for 20 minutes at, after drying the tube, enter it directly into the spectrometer and measure it. The result of this direct measurement is the liquid fraction of fat at a temperature in percent relative to the weight of the sample. But since interest is the liquid fraction of fat as a percentage relative to the total amount of fat, it is necessary to further divide the obtained value by the total fat content in the sample. The water contained in the sample intends to at the same time and distorts the measurement result. You can learn this. Error source with the help of correction curves. For carrying out the inventive method, fats having a transparency point of 35-50 ° C are particularly suitable. With fats having a low point of transparency, a decrease in the liquid fraction of fat at 30 ° C is not sufficiently achieved. With fats having a higher point of transparency, the organoleptic deficiency becomes noticeable, namely, the feeling of sandiness that can be determined by the formation of crystals on the palate. person During the selection of the used fat, the decisive condition must be taken that the liquid fraction of the product fat () must be sufficiently insignificant so that the product does not stick together during storage at the maximum temperature corresponding to certain climatic conditions. The viewpoints are peanut or palm oil with points of transparency located in the specified area. For the tempered zones, it is possible to consider as the maximum temperature, then for colder zones with lower temperatures, up to about 25 ° C and for zones of more hot, with higher temperatures, approximately, the desired effect cannot be obtained. However, not only temperature cycles lead to success, but also suitable controlled cooling of various fats can be realized with a constant cooling rate, which leads directly to the desired result. This optimal cooling rate is inversely proportional to the transparency point and is at a range of about 1-8C / min. For higher cooling rates, which are also used in a known method and which are even recommended from practical terms. needs stabilization of the product. This stabilization can be realized by keeping the product at a temperature of 2.520 ° C. The duration of time is the longer, the greater the cooling rate, and which can last from 5 minutes to 6 days. Possible cooling rates are 1-800 C / min. The product passes the temperature range, including the area between and, with this constant cooling rate, without any interruption. It is possible to terminate controlled cooling higher without the desired liquid fraction of fat becoming resistant. Different types of flour can be used as a starch-containing material, usually in combination with a certain amount of different starches. Depending on the product you want to get, such as soups or sauces of different varieties and different flavors, you can use a wheat, rice or even pea cheek. A single wheat flour, obtained with a yield (extraction ratio) of 65 or 80%, or in combination with the addition of starch (such as corn starch, potato starch, cereal starch or rice starch is especially suitable. Gum can also be added to wheat flour (1a gommede guar), pectin, or even a mixture of cassava starch and gelatin, so that the resulting product gives suspensions that have the desired viscosity and a sufficiently small amount of lumps. When flour is used that gives relatively Abundant binding (bond), such as rice or pea flour, may be recommended to add unsuitable starch (cassava starch). Manioc starch can thus be used either when the flour has too weak binding capacity, or when additional increase, for example, gelatin reduces viscosity. A few percent of solid fat as a source of crystallization nucleus and adequate amounts of flavor can be provided as an additive to these fats and starchy materials. for example, natural antioxidants. To carry out the method of the invention, it is possible to add material, if necessary, a preliminary mixture of flour and starch, to the melted fat. The temperature of the melted fat may be about 60-70 ° C. On the contrary, the final temperature of the mixture of fat and flour may be 38-70 ° C, depending on whether the liquid mixture is heated or not. It depends on the way in which the mixture of fat and flour is cooled and molded into flakes. The mixture is smeared on a cooling drum, or on a stainless steel cooling tape, and left there. cool for a few seconds up to a final temperature of 5 ° C and scrape it off. The residence time on the cooling drum may only be 3-5 seconds. So, storage for several days at a temperature of 2.5-20 ° C is recommended for stabilizing the mixture. For a longer stay time. For 6–20 s, on a stainless steel tape, it is possible to recommend post-storage storage for about two days in a refrigerator at a temperature of about 2–10 ° C. The product obtained by the proposed method can be used 5
    Eovan when cooking soups and sauces.
    Example I. Pre-mix 17% corn starch with 47% wheat flour, obtained with a yield (with a degree of extraction) of 65%. 35% of peanut butter, having a clarity point of 41-43 ° C, is melted on a grid (sieve) and stored in a container at 60 ° C. The melted fat is drunk in a double-jacketed vessel with a stirrer, and 0.02 mixtures of natural antioxidants, then 1% triglyceride, having a transparency point of 57-59 ° C, are added thereto, all the while stirring. Then a flour and starch flour premix is added. Regulate the final temperature of the molten mass at 60-65 ° C. The molten mass is transported to a temperature-controlled vessel in front of a cooling device and is fed down by means of a gear pump to a conical loading bath (tank) with double walls. From this bath, the molten mass is transferred downward by the loading drum to the cooling drum (E5Sehg Uy55., Type EK 393 The cooled and solidified product is separated from the cylinder with a knife. Condition Cooling: Production rate, kg / h 500-700, Space between. Barban cooling and loading drum, µm200 230 Rotational speed of the loading drum, rpm15.5 Speed of rotation of the cooling drum, rpm 7.5 Retention time of the product on the cooling drum, 3.5 Temperature of molten mass at the moment of loading, С Brine temperature Debit brine, m / h The temperature at which the separated
    with,,
    flake with
    The separated flakes have a surface of about 9-25 mm and a thickness of 0.20, 3 mm, are directly inserted in the batch of 400 kg each and stored
    1393726
    in the refrigerator at least two days at 8-10 ° C. After this time, the flakes are no longer glued together and contain a liquid fraction of fat equal to 40% at 30 ° C. The quality of these flakes remains unchanged even after storage for three me-s. ppi
    Take p2. In Example 1, flakes are made from fat and flour from 36.5% peanut butter, having a clarity point of 41-43 ° C, 47% wheat flour, obtained in a yield of 65% extraction, and 16.5% potato starch. While directly dispersed in water flakes from fat and flour of Example 1 should be moistened with boiling water, the flakes according to this example can also be moistened with water, which has a temperature of 80 ° C.
    PRI me R 3. Prepare separately a preliminary mixture of 17% potato starch and 47% wheat flour, obtained in a yield with an extraction degree of 65%. Melt at 60-65 ° C with 36% palm oil having a clarity point of 41-43 ° C, and blend it continuously with a pre-mix of starch and flour using a double screw mixer. When leaving the mixer, the molten mass is placed on a stainless steel strip using a double-jacketed loading bath. Maintain the temperature of this bath 50-60 ° C. The operating conditions on the cooling strip are as follows: Sludge temperature masses
    (for example, fat at 6065 C and pre
    flour starch mixture
    with room temperature), with
    Removable flakes temperature, С Stay time, s Film thickness, mm Surface loading (for thickness 0.3 mm,) kg / m
    Flow rate for a cooling surface of 5 m, kg / h
    The amount of brine, l / kg product
    The flakes have a liquid fraction of fat at (according to 5ShR) in the amount of 46% at the time when they are separated, and 42% after two days in the refrigerator at.
    PRI me R 4. Prepare a variety of flakes from fat and flour, having different compositions. Prepare separately the starchy material and melted fat before mixing them together. The heating-10 mixture is kept for 45 minutes at and then, in the appropriate calorimeter and v controlled conditions, cooled to 5 ° C with a constant cooling rate. The solid product is obtained in the form of flakes and stored at room temperature. It defines, in the manner described, the number of lumps (lumps), its binding capacity, namely its platic viscosity (Cs on viscosity) if necessary; the liquid fraction in it of fat at 30 ° C by NMR and its optimal cooling rate. The results are presented in Table. 1-9, where wheat flour is used, obtained with a yield (extraction ratio) of 65%, and palm oil having a transparency point of 4i-43 0. In Table 1, wheat flour and corn starch are taken in a ratio of 3: 1 for various palm oil content. Table 2 uses peanut butter with a clarity point of 48-50 ° C, corn starch and wheat flour of various ratios. In Table 3, 36.5% of various types of fat, 15.9% of corn starch and 47.6% of wheat flour are used. In Table 4, 36.5% of various types of fat, 15.9% of corn starch, 47.6% of wheat flour are used. Chrome optimal cooling rate and
    The liquid fraction of the grease, PES, C, is illustrated by the necessary stabilization in the case of rapid cooling. The range of recommended temperatures was determined after stabilization for one hour depending on the speed of 50 C / min. The product according to example 4 does not apply, since soybean oil has a too low melting point and too large a liquid fraction at Table 5 using different types of flour. At the same time, oats for flour, according to examples 2 and 3, give one (without starch) a correct product that has a slightly sticky flavor. In Table 6, 15.9% of various starches, 36.5% of palm oil and 47.6% of wheat flour are used. In table 7, rice flour and pea yellow flour with cassava starch and palm oil are used in various ratios. Table 8 uses palm oil and wheat flour with raglichshdash thickeners. In this case, the product according to Example 2 is used and has the indicated viscosity only if it uses 5 g of it instead of 12 g in 150 ml of boiling water. Table 9 uses the composition: 50% wheat flour, 80% palm flour, gelatin, and cassava starch in various ratios. In tab. 10 prize are the modes of implementation of the proposed method. The analysis of Table 10 shows that the proposed method allows to obtain a product with a fat content of 14.4-50% at AIA. This product is instantaneously dispersed in water without the formation of lumps and can be successfully used to make sauces and soups.
    Fat content
    Example
    I
    30 36.5
    2 3 4 40 50
    Table
    x
    Lumps,%
    Viscosity, mPa.s
    27.4 30.4 22.8 1 1.8
    Table 2
    40
    15.5 J5.5
    38
    36.5 10.0
    36.5 15.9 46.6
    36.5 17.5
    thirty
    Peanut Peanut Palm Soybean
    1.1
    nineteen
    21.3 O
    0.8
    16.7 0.2
    25.1
    45.6 1.5 3.3
    25.1
    T a b l and c a 3
    25.1
    0.2
    50 48 43 38 2.9 30.5 30.4 1.0 1.2 20 20.3
    48-50
    Peanut 41-43 Peanut 41-43 Palm 36-38 Soybean
    47.6% wheat flour with a yield of 80%
    Oats for flour 65%
    70% oat flour
    Corn Potato Grain Rice Crop
    Table4
    5-20
    1.5 2.5-17 2 3 12 5-15 / -IOJ-15
    Table3
    1.8
    25.1
    21.3
    26.6
    0.5
    Table
    30.4 36.5 26.2 28.2
    25 36.5
    5 12.7
    20.5
    thirty
    36.5 20.4
    36.5 21.2
    47.6
    36.5
    42.5
    45
    Table 7
    .2
    23.6
    2.4
    20.5
    goromuka
    0.8
    28.9
    0.5 25.1
    2 32
    Table B
    20.6
    / 30,4 /
    T a blitz 9
    权利要求:
    Claims (6)
    [1]
    (5 /) 1. METHOD FOR PREPARING A SEMI-FINISHED PRODUCT FOR SAUCES AND SOUPS, which involves mixing fat and starch-containing product with preliminary heating of fat or subsequent heating of the entire mixture, thermostating and subsequent cooling of the mixture, characterized in that, in order to obtain a finished product with a liquid fraction 14,4-50% body fat at a temperature of 30 C P instantly dispersible in water without forming lumps, starch and fat product taken in The relationships. solution (55-45) :( 80-20), and the fat has a transparency point of 35-50 ° C, and the mixture is cooled continuously, at a constant speed to a temperature of 5-10 ° C.
    [2]
    2. The method of pop. 1, characterized in that after cooling the resulting semi-finished product is maintained at 2.5-20 ° C for 5 minutes to
    6 days.
    [3]
    3. The method of pop. 1, characterized in that a mixture of wheat flour and starch is used as starch — a low-containing product, the latter using corn, potato or rice starch or other starch starch, or cassava starch.
    [4]
    4. The method of pop. 1, characterized in that, as a starch-containing product using a mixture of wheat flour and vegetable gum, mainly gum de guar, or pectin.
    [5]
    5. The method according to claim 1, with the fact that a mixture of wheat flour and gelatin is used as a starch-containing product.
    [6]
    6. The method according to ππ.1 and 4, characterized in that as a starch-containing product, a mixture of rice flour or yellow pea flour and cassava starch is used.
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    同族专利:
    公开号 | 公开日
    YU291480A|1983-10-31|
    EP0029153A1|1981-05-27|
    PT72060B|1981-09-29|
    FI67170B|1984-10-31|
    DE3061520D1|1983-02-03|
    CH643439A5|1984-06-15|
    DD154324A5|1982-03-17|
    FI67170C|1985-02-11|
    MX6079E|1984-10-31|
    NO803435L|1981-05-18|
    DK168318B1|1994-03-14|
    GR71858B|1983-07-05|
    US4363824A|1982-12-14|
    YU41515B|1987-08-31|
    OA06653A|1981-09-30|
    HU185794B|1985-03-28|
    SG53284G|1985-03-08|
    JPS641106B2|1989-01-10|
    AR221309A1|1981-01-15|
    CA1172098A|1984-08-07|
    PT72060A|1980-12-01|
    PL124688B1|1983-02-28|
    EP0029153B1|1982-12-29|
    ES8205536A1|1982-08-01|
    DK486280A|1981-05-16|
    IE802284L|1981-05-15|
    AU533264B2|1983-11-10|
    AU6419480A|1981-05-21|
    ES496838A0|1982-08-01|
    IE50335B1|1986-04-02|
    NO151444C|1985-04-10|
    AT2110T|1983-01-15|
    MY8500749A|1985-12-31|
    GB2063642A|1981-06-10|
    FI803531L|1981-05-16|
    JPS5688771A|1981-07-18|
    PL227811A1|1981-08-21|
    NO151444B|1985-01-02|
    GB2063642B|1984-06-13|
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    GB2220125B|1988-07-04|1992-03-11|Campbell S U K Limited|Frozen food product for microwave preparation|
    US5264235A|1988-07-04|1993-11-23|Campbell Frozen Foods Ltd.|Food product|
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    DE69519039T2|1994-07-29|2001-02-15|Nestle Sa|BINDER DISPERSABLE IN HOT WATER BASED ON THE FILLED PARTICULATE PARTICLE|
    ZA994331B|1998-07-09|2001-01-02|Unilever Plc|Soup and sauce concentrates.|
    CA2379396C|1999-08-13|2010-01-26|William F. Aftoora|Flavored solid-form food product and method of preparation|
    FR2807623A1|2000-04-18|2001-10-19|Bestfoods France|BINDING BASE FOR CULINARY PREPARATION AND PROCESS FOR PREPARING SAID BASE|
    FR2842395B1|2002-07-18|2005-06-24|Barry Callebaut Ag|GELATIN SUBSTITUTION PRODUCT AND FOOD APPLICATIONS|
    JP4511423B2|2005-06-29|2010-07-28|ハウス食品株式会社|Instant food|
    ES2390145B1|2011-04-06|2013-10-01|Marcos Antonio FERNÁNDEZ ZARCO|CONCENTRATE-BASE FOR OBTAINING GACHAS AND MANUFACTURING PROCEDURES AND PREPARATION OF SUCH GACHAS.|
    ES2804909A1|2020-10-17|2021-02-09|Morant Ibernon Jose Joaquin|Method of making gachamiga in two stages |
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CH1019679A|CH643439A5|1979-11-15|1979-11-15|METHOD FOR PRODUCING A FOOD BASIS IMMEDIATELY DISPERSABLE IN WATER.|
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