RU2475042C1 - Method for manufacture of fried bulk product based on nuts or oilseeds - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves the bulk product drying and a flavouring additive application by way of rolling. Preliminarily, the unfried bulk product is rolled, moistened with water at t=25-30°C and sprinkled with a dry mixture containing a binder based on wheat flour or starch. The product is subjected to rolling for 2-3 minutes, the process of moistening and dry mixture sprinkling repeated with subsequent rolling to produce a dry mixture layer, the ratio of the bulk product to the dry mixture being 1:0.6-0.8. Then the product is fried in vegetable oil at a temperature of 160-170°C during 5-17 minutes till a crispy crust formation on the product surface; then the bulk product is sprinkled with a flavouring additive the weight whereof is equal to 4.0-6.0% of the fried bulk product weight; then one performs air cooling.

EFFECT: method enables production of a product with a crispy crust and varied taste characteristics, preserving consumer characteristics in the course of long-time storage.

7 cl, 22 ex

Description

 The claimed invention relates to food products, namely to the production of so-called snack products.

Snack products are products made from various types of seeds, be it nuts, corn, sunflower seeds, etc., which are pre-processed, including roasting.

The increasing popularity of snack foods around the world is explained by the rhythm of life of a modern person with a lack of time for a full meal. Snacks are suitable for quickly satisfying hunger. Nuts, fried seeds, popcorn, all of them have a fairly large supply of fats and calories. For example, 100 g of roasted peanuts contains 597 kcal. That is why a person needs very few snacks in order to satisfy his hunger.

The word "snack" came from English, which meant "light meal" - a non-main meal, which is designed to satisfy hunger between traditional meals, such as breakfast, lunch and dinner. Also, snack foods are designed to increase energy in the body. The most common use and purpose is to enjoy, enjoy the taste of the product.

Currently, snack products are represented by a large number of product categories.

Snack products are designed for the fastest and most comfortable use. It is designed for long shelf life. Typically, a snack product includes a sugar substitute or preservatives, as well as specially formulated additives that attract with their unusual taste. As a result, food that is created as a snack has low or no nutritional value. Ministries of health in several countries recommend eating natural snacks such as fruits, vegetables, nuts, and cereal flakes (see http://chudo-priz.ru/proizvodstvo-zharenyh-semechek-i-snekovoj-produkcii).

Nuts and oilseeds or other plants contain a significant amount of highly unsaturated (polyunsaturated) fatty acids, phosphatides and vitamin E.

The biological activity of highly unsaturated fatty acids is manifested in the fact that they take an active part in fat metabolism and play an important role in the prevention of atherosclerosis.

A wide range of light snacks containing nuts and oil seeds or other plants is currently being produced.

A known method of obtaining roasted peanuts according to US patent N 5149562 [1], according to which balanced peanuts are fried in purified peanut butter at 160 ° C, then modified soy protein, gelatin solution and a mixture containing salt, corn starch, flavor and sugar. This method includes the use of ingredients that block the taste and aroma characteristic of natural peanuts, in particular, modified soy protein and gelatin, which plays the role of a binder.

A known method of cooking nuts according to patent No. 2322901 [2], which includes preliminary roasting nuts with microwave radiation under a vacuum of 20-25 kPa at a temperature of 25-60 ° C for 5-10 minutes; placing roasted nuts in a pan, coating roasted nuts with a layer of thickener; vegetable oil with a temperature of 50-70 ° C is used as a thickening agent, followed by sprinkling with a powdered flavoring additive. The known method does not involve roasting nuts in boiling oil. Coating nuts with vegetable oil at a temperature of 50-70 ° C does not allow the product to be used for long-term storage, due to the oxidation of the oil and its rancidity, which impairs the organoleptic properties of the product. In addition, for cooking in this way - microwave radiation under vacuum, additional equipment is required, which complicates the process and increases the cost of production.

A known method of cooking nuts according to patent No. 2196485 [3], includes roasting in a stream of hot air to a moisture content of 1.8-4.2 wt.%. Place the roasted nuts in a pan, cover them with a thickener layer, the mass of which is 1.7-3.3% by weight of the roasted nuts, and then sprinkle with a powdery flavoring additive, the mass of which is 2.7-8.5% of the mass of the roasted nuts . Treated coated nuts are dried for 2-6 minutes with air at 45-55 ° C, and then for 5-12 minutes with air at 16-22 ° C. As a thickener used 20-25 wt.% An aqueous solution of gum arabic.

As a flavoring additive can be used dry chopped vegetables, spices or spices, as well as flavorings with the taste and aroma of vegetables and spices.

The known method does not provide for frying the product in oil with the formation on the surface of a crisp.

The disadvantage is the use of gum arabic as a thickener, which blocks the taste of the product, thereby worsening its organoleptic properties.

Known methods for producing food product according to patents No. 2215442 [4] and No. 2247518 [5] also do not provide for roasting peanuts in oil to form

on a crisp product.

A known method of preparing peanuts according to patent No. 2200445 [6], according to which peanuts are pre-fried in a stream of hot air to a moisture content of 1.8-4.2 wt.%. A flavor additive taken in an amount of 2.7-8.5% by weight of roasted peanuts is mixed at 45-65 ° C with vegetable fat having a melting point of 28-37 ° C, taken in an amount of 1.8-5.2 wt. .%. The resulting mixture is applied to roasted peanuts by rolling for 1-4 minutes. To crystallize and fix the applied layer, peanuts are placed in a cooling cabinet at 5-17 ° C for 10-25 minutes.

When implementing the method can be used, in particular, hydrogenated coconut oil and soybean oil, as well as vegetable fats - cocoa butter substitutes ("CEBAO", "AKOMEL", "MELANO").

As a flavoring additive can be used dry chopped vegetables, spices or spices, as well as flavorings with the taste and aroma of vegetables and spices.

The disadvantage is the use of hydrogenated coconut and soybean oil, as well as vegetable fats - substitutes for cocoa butter. The method does not include roasting peanuts in oil with the formation of a crisp on the product.

A known method of preparing peanuts according to patent No. 2216224 [7], according to which peanuts are pre-fried in a stream of hot air. In a deodorized refined vegetable oil (sunflower, corn or olive), a mixture of butylhydroxytoluene E321 and / or natural tocopherol and / or anoxomerol E323, synergist (ascorbic acid derivatives) and lecithin is dissolved. A mixture of vegetable oil and the indicated ingredients is applied to the roasted peanuts, and then table salt is applied as a flavoring additive. The known method does not provide for frying the product in oil. The disadvantage is the use of antioxidant additives to increase the shelf life, which are not harmless to the body with prolonged use (see http://www.kakras.ru/interesn/kons.htm).

All known methods do not provide for a bulk product, mainly based on kernels of nuts or oil seeds or other crops, deep-fried with a crisp.

Deep-fried products have high palatability, and due to this they are highly popular with the consumer. An important factor is the observance of cooking technology, that is, the temperature of the deep fat and the processing time of the products.

In the aggregate of essential features closest to the developed method is a method of preparing a granular product according to patent No. 2200445.

The technical problem solved by the present invention is to expand the range of food products belonging to the category of "snack".

The technical result consists in the implementation of the purpose of the invention - a method of preparing deep-fried bulk product based on kernels of nuts or oilseeds, with a crispy crust on the surface of the product and a variety of flavoring characteristics that preserves all consumer characteristics during prolonged storage of the product.

The enhancement of organoleptic characteristics is facilitated by applying a dry mixture to a crisp on the surface of the granular product before frying, frying the granular product in deep fat with the formation of a crisp, followed by applying flavor additives, which allows you to expand the range of snack foods from nuts and seeds.

The specified technical result is achieved in that a method of preparing a fried bulk product based on kernels of nuts or oilseeds involves frying the friable product, applying a flavoring additive by rolling, characterized in that the un-fried bulk product is pre-rolled, while the friable product is wetted with water at t = 25-30 ° C, sprinkled with a dry mixture containing a binder based on wheat flour and starch, and food-taste additives, while the product is run-in for 2-3 mi ut, repeating the process of moistening and sprinkling with a dry mixture followed by a run-in to obtain a layer of dry mixture, with a ratio of bulk product and dry mixture 1: 0.6-0.8, then fry the product in vegetable oil at a temperature of 160-170 ° C for 5-17 minutes until a crisp forms on the surface of the product, then the hot bulk product is sprinkled with a flavoring additive, the mass of which is 4.0-6.0% by weight of the fried bulk product, followed by cooling in air.

In this case, wetting the granular product with water is carried out with the introduction of salt or sugar in water in an amount of 10-20 g / 1 l.

In this case, the roasting of sunflower seeds is carried out for 5-7 minutes.

At the same time, soybean seeds are roasted for 11-12 minutes.

In this case, pea seeds are roasted for 15-17 minutes.

At the same time, refined deodorized vegetable oil is used as frying oil: either sunflower, or olive, or corn, or peanut, or cotton, or soy, or palm oil.

In this case, as a flavoring additive can be used dry chopped hot chili peppers, or chopped dry dill, or chopped black and white peppers, onions and spicy greens, or chopped dry tomatoes and spicy greens, or chopped dried vegetables and spices, or dried crushed spices and spices, and / or sour cream, or shrimp, and / or seafood, or pizza flavoring, and / or ketchup, or tomato, or pepper, and / or greens, or barbecue flavoring, and / or flavoring additive with cous and flavor of smoked or mushrooms and / or cheese, garlic and / or vanilla, cinnamon, salt finely ground, powdered sugar.

The inventive method of preparing a fried bulk product based on kernels of nuts or oilseeds is as follows.

The method includes preparing raw materials: the bulk product is peeled or husk, if necessary, blanched. A pre-bulk product is sieved from crumbs of husk particles and other plant impurities.

Prepared raw materials are loaded into the drum of a panning machine. The surface of the product is wetted with water. The optimum water temperature should be in the range of 25-30 ° C, because at a lower temperature, the dry mixture will stick poorly to the surface, and at a higher temperature, the dry mixture will become sticky, pasty and it will be impossible to evenly apply it to the surface. To enhance the taste of the finished product, it is possible to add salt or sugar (depending on the taste of the finished product) in the water used in the amount of 10-20 g per 1 liter of water. It is advisable to carry out the wetting process through a sprayer in order to evenly distribute moisture on the surface of the bulk product. The moistened loose product is sprinkled with a dry mixture until the mixture is evenly distributed over the surface. The dry mixture is a powdery mass and consists of a binder based on wheat flour, corn starch, as well as food and taste additives - salt or sugar. The mixture may also include stabilizers, such as lecithin, citric acid and others approved for use in this category of products.

A dry mixture is necessary for the formation of deep-fried crisps on the surface of a granular product - nuts, oilseeds, etc.

Avoiding excess mixture at the bottom of the drum, run-in for 2-3 minutes, then re-wet and sprinkle with a dry mixture.

Break-in of a semi-finished product is the application of a dry mixture to the surface of nuts, oilseeds, etc. to achieve the optimum thickness of the layer, which is established by the recipe of the enterprise in accordance with the best taste sensations.

The process of wetting with water and sprinkling with a mixture is carried out until an optimum layer is created on the surface of the product. In this case, you can create both a very thin layer and a sufficiently bulky layer.

Optimum consumption: 600-800 g of dry mix per 1 kg of peanuts. The finished semi-finished product of bulk product is unloaded from the drum, sieved to separate from flour impurities in order to avoid contamination of the deep-frying oil and transferred to frying.

Prefabricated bulk product is deep-fried (hot fat). As the fat for the deep fat according to the invention, any refined deodorized vegetable oil can be used: sunflower, olive, corn, peanut, cottonseed, soybean, palm oil.

Optimum frying parameters: temperature 160-170 ° С, frying time 7-17 minutes depending on the type of bulk product.

The selected temperature frying 160-170 ° C obtained experimentally, and is necessary and sufficient to obtain the desired result: the rapid formation of a crisp. At a higher temperature, the crust begins to burn. At a lower level, crust formation slows down and the product is saturated with excess fat.

The frying time range of 7-17 minutes was obtained on the basis of experiments and depends on the type of bulk product (see the examples of specific performance below). The duration of roasting in relation to a particular product does not lead to the destruction of nutritional properties and allows you to maintain its biological value.

The ratio of the consumption of product and oil: per 1000 g of product 100 g (+/- 10%) of oil.

Roasting is carried out in an industrial deep fat fryer, for example, the EF-102T / B ERGO model (see http://www.food-court.ru/type/5/).

A high-tech industrial electric deep fryer consists of a deep-frying bath, a technological cage and a unit, with the help of which equipment is controlled and the temperature regime is controlled. The advantage of cooking in these deep fat fryers is that, unlike cooking on fire, the deep fat fryer is heated only to the frying temperature. The deep fat filtering is used after use, thereby achieving food safety of cooked products.

The fried semi-finished product immediately after frying, not allowing cooling (for better adhesion of powdered flavor additives with the surface of the product), is loaded into the drum of a panning machine, sprinkled with a dry flavoring additive at the rate of 3-8% by weight of the finished product.

As a flavoring additive of the gastronomic direction, dry chopped hot chili peppers, or chopped dry dill, or chopped black and white peppers, onions and spicy greens, or chopped dry tomatoes and spicy greens, or chopped dried vegetables and spices, or dried, can be used crushed spices and spices, and / or sour cream, or shrimp, and / or seafood, or pizza flavoring, and / or ketchup, or tomato, or pepper, and / or greens, or barbecue flavoring, and / or vkusoaro a math supplement with the taste and aroma of smoked meats, or mushrooms, and / or cheese, garlic, etc., and with sweet tastes - vanillin, cinnamon, etc. To enhance the taste, it is also possible to add finely ground salt, powdered sugar, vanillin to the flavoring additives of the gastronomic direction.

The finished product is unloaded into trays, the finished product cools down naturally to t ° C 16-18 ° C, after which it is packaged in individual packaging.

As a result of the implementation of the proposed method, there is no loss of biological and organoleptic food properties of processed nuts, oilseeds and other crops, etc. At the same time, a product with a crisp on the surface and with a flavoring additive applied to it is obtained, which creates a product with high palatability.

Examples of specific performance.

Example 1. A method of preparing a roasted bulk product based on peanuts.

Prepared blanched peanuts are loaded into the drum of a panning machine. The surface of the product is moistened with water at a temperature of 25 ° C. To enhance the taste of the finished peanuts, salt is added in an amount of 15 g per 1 liter of water. Moistened peanuts are sprinkled with a dry mixture at the rate of 600 g of dry mixture per 1 kg of peanuts and run in for 3 minutes, then re-wetted and sprinkled with a dry mixture.

The finished semi-finished peanuts are unloaded from the drum and transferred to roasting. Semi-finished peanuts are deep-fried at 160 ° C, roasting time 10 minutes.

With these parameters, roasting allows you to save the biological value of peanuts. On the surface of each grain a crust forms with the flavoring additive applied - dill and sour cream.

The fried semi-finished product immediately after frying, not allowing cooling, is loaded into the drum of a panning machine, sprinkled with a dry flavoring additive at the rate of 7% by weight of the finished product.

As a flavoring additive, crushed dry dill and sour cream are used.

Example 2. A method of preparing a fried bulk product based on sunflower seeds.

The method is carried out analogously to example 1, however, in the water to moisten the seeds add salt in an amount of 20 g per 1 liter of water. The moistened product is sprinkled with a dry mixture at the rate of 700 g of dry mixture per 1 kg of seeds and run-in for 2 minutes. Roasting is carried out at a temperature of 165 ° C, the frying time is 7 minutes.

The fried semi-finished product is sprinkled with a dry flavoring additive at the rate of 3% by weight of the finished product. As a flavoring additive, cinnamon is used.

Example 3. A method of preparing a fried bulk product based on soy. The method is carried out analogously to example 1, however, the frying is carried out at a temperature of 170 ° C, the frying time is 12 minutes.

The fried semi-finished product is sprinkled with a dry flavoring additive at the rate of 5% by weight of the finished product. As a flavoring additive use the additive "barbecue".

Example 4. A method of preparing a fried pea-based bulk product. The method is carried out analogously to example 1, the frying is carried out at a temperature of 170 ° C, the frying time is 17 minutes.

The fried semi-finished product is sprinkled with a dry flavoring additive at the rate of 8% by weight of the finished product. As a flavoring additive, a flavoring additive with a taste and aroma of smoked meat is used.

Example 5. A method of preparing a roasted bulk product based on peanuts. The method is carried out analogously to example 1. As a flavoring additive, use a mixture of dry crushed black and white pepper, onion and spicy herbs in equal quantities.

Example 6. A method of preparing a fried bulk product based on soy. The method is carried out analogously to example 3. As a flavoring additive, dry crushed hot chili peppers are used.

Example 7. A method of preparing a fried bulk product based on soy. The method is carried out analogously to example 3. As a flavoring additive, dry crushed tomatoes and spicy herbs in equal quantities are used.

Example 8. A method of preparing a fried bulk product based on sunflower seeds. The method is carried out analogously to example 2. Vanillin is used as a flavoring additive.

Example 9. A method of preparing a roasted bulk product based on peanuts. The method is carried out analogously to example 1. As a flavoring additive, greens are used.

Example 10. A method of preparing a roasted bulk product based on peanuts. The method is carried out analogously to example 1. As a flavoring additive, finely ground salt is used.

Example 11. A method of preparing a roasted bulk product based on peanuts. The method is carried out analogously to example 1. As a flavoring additive, icing sugar is used.

Example 12. A method of preparing a fried pea-based bulk product. The method is carried out analogously to example 4. As a flavoring additive, dried powdered vegetables and spices are used.

Example 13. A method of preparing a fried bulk product based on peas. The method is carried out analogously to example 4. As a flavoring additive, dried powdered spices and spices are used.

Example 14. A method of preparing a fried pea-based bulk product. The method is carried out analogously to example 4. As a flavoring additive, shrimp is used.

Example 15. A method of preparing a fried pea-based bulk product. The method is carried out analogously to example 4. As a flavoring additive, seafood is used.

Example 16. A method of preparing a fried pea-based bulk product. The method is carried out analogously to example 4. As a flavoring additive, flavoring additive "pizza" is used.

Example 17. A method of preparing a fried bulk product based on soy. The method is carried out analogously to example 3. Ketchup is used as a flavoring additive.

Example 18. A method of preparing a fried bulk product based on soy. The method is carried out analogously to example 3. Tomato is used as a flavoring additive.

Example 19. A method of preparing a fried bulk product based on soy. The method is carried out analogously to example 3. Pepper is used as a flavoring additive.

Example 20. A method of preparing a roasted bulk product based on peanuts. The method is carried out analogously to example 1. As a flavoring additive, mushrooms are used.

Example 21. A method of preparing a fried bulk product based on soy. The method is carried out analogously to example 3. As a flavoring additive, cheese is used.

Example 22. A method of preparing a fried pea-based bulk product. The method is carried out analogously to example 4. As a flavoring additive, flavoring additive garlic is used.

The examples are not exhaustive, they are given for a better understanding of the claimed method.

Experimentally selected optimal ratios of the parameters of the method of cooking deep-fried fried bulk product based on kernels of nuts or oilseeds allows you to get a product with high organoleptic characteristics.

Obtained by the claimed method, the food product has high palatability due to fried crispy crust with flavoring agents applied on top of it. The formation of a crust on the surface of the product promotes not only the application of a layer of flavoring substances, but also the preservation of the product itself inside the crust.

Hot oil does not penetrate into the product, which contributes to the preservation of vitamins and guarantees a long shelf life.

INFORMATION SOURCES

1. USA No. 5149562, cl. A23L 1/36, 1992.

2. RF patent for the invention No. 2322901: Method for the preparation of nuts. Posted on 2008.04.27.

3. RF patent for the invention No. 2196485: Method for the preparation of nuts. Posted on 2003.01.20.

4. RF patent for the invention No. 2215442: Confectionery product. Published on November 10th, 2003.

5. RF patent for the invention No. 2247518: Food product. Published on July 27th, 2003.

6. RF patent for the invention No. 2200445: Method for the preparation of peanuts. Published 2003.03.20 - the closest analogue.

7. RF patent for the invention No. 2216224: Method for the preparation of peanuts. Published on 2003.11.20.

Claims (7)

1. A method of preparing a fried bulk product based on kernels of nuts or oilseeds, including frying the friable product, applying a flavoring additive by rolling, characterized in that the fried bulk product is pre-rolled, while the friable product is wetted with water at t = 25-30 ° C, sprinkled with a dry mixture containing a binder based on wheat flour and starch, and food-taste additives, while the product is run-in for 2-3 minutes, repeating the process of moistening and sprinkling dry with with a mixture followed by a run-in until a dry mix layer is obtained, at a ratio of the free-flowing product and the dry mixture 1: 0.6-0.8, then the product is fried in vegetable oil at a temperature of 160-170 ° C for 5-17 minutes until it forms on the surface product of a crisp, then a hot bulk product is sprinkled with a flavoring additive, the mass of which is 4.0-6.0% by weight of the fried bulk product, followed by cooling in air. 2. The method according to claim 1, characterized in that the wetting of the granular product with water is carried out with the introduction of salt or sugar in water in an amount of 10-20 g per 1 liter. 3. The method according to claim 1, characterized in that the frying of sunflower seeds is carried out for 5-7 minutes 4. The method according to claim 1, characterized in that the frying of soybean seeds is carried out for 11-12 minutes 5. The method according to claim 1, characterized in that the frying of pea seeds is carried out for 15-17 minutes 6. The method according to claim 1, characterized in that refined deodorized vegetable oil, or sunflower, or olive, or corn, or peanut, or cotton, or soy, or palm oil is used as frying oil. 7. The method according to claim 1, characterized in that as a flavoring additive can be used dry chopped hot chili peppers, or chopped dry dill, or powdered chopped black and white peppers, onions and spiced greens, or dried chopped tomatoes and spicy greens or dry chopped vegetables and spices, or dry chopped spices and spices, and / or sour cream, or shrimp, and / or seafood, or pizza, and / or ketchup, or tomato, or pepper, and / or greens or barbecue flavor and / or flavor oaromaticheskaya additive with taste and aroma of smoked meat or mushrooms, and / or cheese, garlic and / or vanilla, cinnamon, salt, finely ground, powdered sugar.