RU2775699C1 - Beef instant food concentrate - Google Patents

Abstract

FIELD: food concentrates production.

SUBSTANCE: invention relates to the production of food concentrates for the first instant lunch dishes. An instant soup food concentrate is proposed containing common and iodized salt, granulated sugar, monosodium glutamate, caramel color, paprika powder, onion powder, carrot pieces, palm oil, melted beef fat, ribotides, "Beef" flavoring, dried beef powder, citric acid, silicon dioxide, parsnip slices, parsley leaves, meat flavoring, ground turmeric, caramel flavoring, nutmeg extract and black pepper extract with the following content of initial components, wt.%: table salt 20.18-50.18; iodized salt 10.76-25.76; granulated sugar 10.15-25.15; monosodium glutamate 5.87-20.87; caramel color 0.51-4.51; paprika powder 0.67-4.67; onion powder 0.67-4.67; carrot slices 0.67-4.67; palm oil 0.32-3.32; rendered beef fat 0.32-3.32; ribotides 0.1-1; flavor "Beef" 0.1-1; dried beef powder 0.1-1; citric acid 0.1-1; silicon dioxide 0.1-1; parsnips in pieces 0.1-1; parsley leaves 0.1-1; flavor "Meat" 0.1-1; ground turmeric 0.1-1; flavor "Caramel" 0.01-0.1; nutmeg extract 0.01-0.1; black pepper extract 0.01-0.1. At the same time, carrots and parsnips are contained in pieces 1-3 mm in size.

EFFECT: invention is aimed at obtaining a food concentrate with high organoleptic characteristics, on the basis of which a broth with high organoleptic characteristics is obtained, as well as at expanding the range of instant food concentrates.

2 cl

Description

The invention relates to the production of food concentrates for instant meals, in particular to soup concentrates in the form of powders or briquettes for home cooking.

The prior art chicken broth containing salt, corn starch, sugar, ground spices (onions, dill, turmeric, carrots), flavor (chicken), maltodextrin, antioxidant (citric acid), natural flavors (garlic, black pepper), enhancers taste and aroma E621, E627, E631 [https://allori.su/broths#!/tproduct/241063771-1497456130776]. The broth is easy to make. The disadvantages of the broth include the absence of components of animal origin, extracts of nutmeg and black pepper, which give the broth high organoleptic properties.

The prior art chicken broth containing iodized salt, sugar, carrots, parsley, onions, corn sauce, melted chicken fat, flavorings (chicken), ground spices (turmeric, black pepper), acidity regulator (citric acid), as well as a small amount of celery, gluten (from wheat), milk [https://www.maggi.ru/maggiproduct/maggi-super-zolotoy-kuricey]. The broth is easy to make. The disadvantages of the broth include the lack of components of animal origin, extracts of nutmeg and black pepper, which give the broth high organoleptic properties.

From the prior art is known meat broth containing salt, sugar, maltodextrin, flavorings (beef, black pepper, nutmeg, bay leaf, coriander), ground spices (paprika, garlic, onion, chili pepper), flavor and aroma enhancers E621, E627 , E631, dye E150d [https://allori.su/broths#!/tproduct/241063771-1498486301712], selected as the closest analogue. The broth is easy to make. The disadvantages of the broth include the absence of components of animal origin, extracts of nutmeg and black pepper, which give the broth high organoleptic properties.

The objective of the claimed invention is to expand the range of instant food concentrates with high organoleptic characteristics.

The technical result is the implementation of the invention of its purpose and the improvement of organoleptic properties.

The technical result is achieved by the fact that the instant food concentrate contains common and iodized salt, granulated sugar, monosodium glutamate, caramel color, paprika powder, onion powder, carrot pieces, palm oil, melted beef fat, ribotides, "Beef" flavor, beef dried powder, citric acid, silicon dioxide, parsnip pieces, parsley leaves, meat flavoring, ground turmeric, caramel flavoring, nutmeg extract and black pepper extract with the following content of components, wt.%:

Salt 20.18-50.18 Salt Iodized 10.76-25.76 Sugar 10.15-25.15 Monosodium glutamate 5.87 - 20.87 caramel color 0.51-4.51 paprika powder 0.67-4.67 onion powder 0.67-4.67 carrot slices 0.67-4.67 palm oil 0.32-3.32 Rendered beef fat 0.32-3.32 Ribotides 0.1-1 Flavor Beef 0.1-1 Dried beef powder 0.1-1 Lemon acid 0.1-1 Silica 0.1-1 Parsnips in pieces 0.1-1 parsley leaves 0.1-1 Flavor Meat 0.1-1 ground turmeric 0.1-1 Flavor Caramel 0.01-0.1 Nutmeg extract 0.01-0.1 black pepper extract 0.01-0.1 100.00

It is preferable to use carrots and parsnips in 1-3 mm pieces.

The technological process for the production of instant food concentrate includes the following main stages:

1) preparation of soup concentrate for packing in bags:

- preparation of raw materials;

- mixing of components;

- sieving the resulting mixture.

2) packing

3) marking, packing in packs.

The preparation of raw materials consists in weighing and sieving all the components of the recipe and feeding them to a mixer, which can be used as a vertical mixer with a mixing body in the form of a screw (for example, https://hosokawa.ru/technologies/mixing/batch-mixing- technologies/conical-screw-mixer.html), as well as a horizontal mixer with a mixing element in the form of blades and deagglomerators (for example, https://wammoscow.ru/en-RU/WAMRU/Product/WBH/%D0%9E%D0 %B4%D0%BD%D0%BE%D0%B2%D0%B0%D0%BB%D1%8C%D0%BD%D1%8B%D0%B5-%D0%BF%D0%BE%D1% 80%D1%86%D0%B8%D0%BE%D0%BD%D0%BD%D1%8B%D0%B5-%D1%81%D0%BC%D0%B5%D1%81%D0%B8 %D1%82%D0%B5%D0%BB%D0%B8).

Depending on the type of mixer (screw or paddles with deagglomerators), the order of feeding the components may differ. On a vertical-type mixer with a screw, a pre-mixed mixture is prepared in a separate container (hereinafter referred to as premix) from part of the salt and liquid components (palm oil, dyes, oleoresins), then the entire crystalline fraction (salt, sugar, monosodium glutamate, citric acid and etc.) and through a sieve (1.2 mm) the premix that was prepared earlier is fed into the mixer. Next, all other components are fed into the mixer. On a horizontal mixer with blades and deagglomerators, all dry components are first loaded into the mixer, then the liquid fraction is supplied with the mixing and deagglomerators turned on.

Stirring lasts from 5 to 30 minutes.

Unloading occurs through a vibrating sieve in the tank.

Packing took place either automatically or manually.

If it is necessary to give the final product the form of briquettes (bouillon cubes), the food concentrate prepared by the methods described above is loaded into the equipment for forming cubes with the addition of stearic palm oil.

The use of instant food concentrate Beef for cooking can be done as follows:

1. For first courses, add 1 teaspoon (6-7 grams) of concentrate per 0.5 l of boiling water, mix thoroughly and let it brew for 2-3 minutes.

2. For second courses, add the concentrate to taste in the dish 2-3 minutes before it is ready.

After 2-3 minutes, the soup concentrate diluted in water is ready for use. The dish is recommended to be consumed within 4 hours if it has been stored at a temperature of 18°C to 25°C, or within 12 hours if it has been stored in the refrigerator.

It was found that the addition of dried beef powder and melted beef fat, in combination with spice extracts to the composition of the food concentrate and in combination with the percentage of all other components, makes it possible to give the dish prepared on the basis of this concentrate a rich taste and aroma and contributes to a significant increase in organoleptic properties. .

To confirm the presence of increased organoleptic properties, testing was carried out by the method of paired comparison according to GOST ISO 6658-2016 “Organoleptic analysis. Methodology. General Guide" of product A and B, where A is a food concentrate of the first instant dinner dishes according to the present invention; B - seasoning "Meat Broth" [https://allori.su/broths#!/tproduct/241063771-1498486301712], chosen as the closest analogue. The purpose of testing: identifying consumer preferences. 30 people took part in the testing, 24 of whom opted for the food concentrate of the first instant lunch dishes according to the present invention, 6 people - in favor of the Meat Broth seasoning. According to GOST ISO 6658-2016 (with the number of testers 30 and a significance level of 5%), the predominance of product A over product B is clearly established.

Claims (3)

1. Instant soup food concentrate containing table and iodized salt, granulated sugar, monosodium glutamate, caramel color, paprika powder, onion powder, carrot slices, palm oil, melted beef fat, ribotides, beef flavoring, dried beef powder , citric acid, silicon dioxide, parsnip slices, parsley leaves, flavor "Meat", ground turmeric, flavor "Caramel", nutmeg extract and black pepper extract with the following content of initial components, wt.%: Salt 20.18-50.18 Salt iodized 10.76-25.76 Sugar 10.15-25.15 Monosodium glutamate 5.87-20.87 caramel color 0.51-4.51 paprika powder 0.67-4.67 onion powder 0.67-4.67 carrot slices 0.67-4.67 palm oil 0.32-3.32 Rendered beef tallow 0.32-3.32 Ribotids 0.1-1 Flavoring "Beef" 0.1-1 Dried beef powder 0.1-1 Lemon acid 0.1-1 Silica 0.1-1 Parsnips in pieces 0.1-1 parsley leaves 0.1-1 Flavor "Meat" 0.1-1 ground turmeric 0.1-1 Flavor "Caramel" 0.01-0.1 Nutmeg extract 0.01-0.1 black pepper extract 0.01-0.1 2. Instant soup food concentrate according to claim 1, characterized in that it contains carrots and parsnips in pieces 1-3 mm in size.