SU1500243A1 - Method of producing semi-finished product of klotska type based on potato puree - Google Patents

Abstract

The invention relates to the food industry, in particular to the technology of production of food products from potatoes. The purpose of the invention is to improve the quality of the finished product under the conditions of long-term exposure to a liquid medium, making it cheaper and simpler. Dry flaked mashed potatoes are moistened with water to a dry matter content of 65-70% and incubated for 2-5 minutes. Moistened flakes are mixed with a starch-containing product, for example, with potato starch, in a ratio (3.7-5.3): 1 and flavors. The resulting mixture is moistened to a dry matter content of 45-52% and subjected to molding, which is carried out in two stages. In the first of these, the mixture is compressed at a pressure of 200-600 kPa, then aged at the same pressure, and at the second, passing through a matrix at a mass outflow rate at the exit of it 0.02-0.05 m / s. Molded dumplings are frozen at minus 30–40 ° C for 30–40 min. The resulting product is able to retain its shape under the conditions of prolonged exposure to the heated liquid medium during the cooking process. 2 tab.

Description

The invention relates to the food industry, in particular to the technology of production of food products from potatoes.

The purpose of the invention is to improve the quality of the finished product by maintaining its structure under the conditions of prolonged exposure to a liquid medium, making it cheaper and simpler.

The proposed method of producing a semi-finished product of the type of dumplings based on dry mashed potatoes is carried out as follows.

Dry flaked mashed potatoes are moistened with water to a mass fraction of dry substances of 65-70% with simultaneous stirring and incubated for 2-5 minutes. Then moistened flakes are mixed with a starch-containing product, for example, with potato starch, in a ratio (3.7-5.3): 1 and flavoring. The resulting mixture is moistened to weight

and

with

Chemical substances 45-52%, and then subjected to molding, which is carried out in two stages. In the first stage, the mixture is compressed at a pressure of 200-600 kPa, for example, in a screw press, then pressurized at the same pressure, for example, in a closed chamber. In the second stage, the mixture is passed through the matrix at a mass outflow rate at the exit of it of 0.02-0.05 m / s, which, in combination with the subsequent predetermined action of the dividing mechanism, produces the correct shape. Molded dumplings (zamor) live at minus 30 for 30-40 minutes. The resulting product is able to retain its shape under the conditions of prolonged exposure to the heated liquid medium during the cooking process. Ready-made dumplings have a pleasant taste, similar to the taste of dumplings made from fresh potatoes, and a soft, uniform texture.

Example 1. Dry mashed potatoes in the form of flakes are moistened with water to a mass fraction of dry substances of 65% with simultaneous stirring, for example in a paddle mixer, for 30 seconds and incubated for 5 minutes. Flakes so moistened in this way are mixed with potato starch in a ratio of 3.7: 1 and flavored with 5 additives. The resulting mixture is moistened to a mass fraction of dry substances of 52% and subjected to molding which is carried out in two stages. In the first stage, the mixture is subjected to Q compression in a screw press at a pressure of 200 kP, then held in a closed chamber at the same pressure for 30 seconds, and in the second stage, npio-start the mixture through the matrix at the speed of mass outflow at the exit of the matrix 0.02 m / s, which, in combination with the subsequent action of the dividing mechanism, provides round-shaped dumplings. Molded dumplings are frozen for 30 minutes. The obtained dumplings retain their shape under the conditions of prolonged exposure to the heated liquid medium during their cooking. The finished dumplings have a flavor similar to that of dumplings, pri1: pickled fresh potatoes, and a soft, uniform consistency.

thirty

50

55

Example 2. Dry flaked potato mash is moistened with water up to a mass fraction of dry substances of 70% while stirring in a paddle mixer for 30 s and holding for 2 min. Moist flakes are mixed with potato starch in a ratio of 5.3: 1 and flavoring. The resulting mixture is moistened to a 45% solids mass fraction and subjected to molding, carried out in two stages. In the first stage, the mixture is compressed in a screw press at a pressure of 600 kPa, then held at the same pressure in a closed chamber for 300 seconds, and in the second stage, the mixture is passed through the matrix at a flow rate of the mixture at the exit from it 0.05 m / s , I provide: in combination with the subsequent action of the dividing mechanism, obtaining dumplings of a given round shape. Molded dumplings are frozen for 35 minutes. The obtained dumplings retain their shape under the conditions of prolonged exposure to the heated liquid medium during their culinary processing. Ready dumplings have; pleasant taste similar to glue-. tsek made from fresh potatoes, and a smooth, uniform consistency.

Example 3. Dry flaked mashed potatoes are moistened with water to a mass fraction of dry substances of 67% while stirring in a paddle mixer for 30 seconds.

and hold for 4 min, then mixed with potato starch in a ratio of 4.5: 1 and flavoring. The resulting mixture is UWT. Loose to a mass fraction of dry substances of 50% and subjected to molding, which is carried out in two stages. In the first stage, the mixture is compressed at a pressure of 400 kPa, then held in a closed chamber at the same pressure for 200 seconds. In the second stage, the mixture is passed through the matrix at a mass outflow rate at the exit of the matrix of 0.04 m / s. Molded dumplings are frozen at -30 ° C for 40 minutes. The resulting dumplings are stored. form under the conditions of prolonged exposure to the heated liquid medium in the process of cooking. The finished dumplings have a pleasant taste, similar to the taste of dumplings.

five

cooked fresh potatoes and a soft, smooth consistency. The implementation of pre-moistening of potato flakes to a mass fraction of dry substances 65-70, followed by holding for 2-5 minutes before feeding them to the combination, with the proposed mixing ratio and final wetting of the mixture to a mass fraction of dry substances 45-52% allows homogeneous structure of the mixture, which is characterized by the required molding properties and determines, while respecting the proposed molding regimes, the production of the finished product with good consumer qualities that can be maintained in accordance with the long-term effect of the heated liquid medium.

The data on the effect of the pre-wetting regime of the initial potato flakes, the duration of their loosening and the ratio of the components to be mixed on the quality of the mixture before the final moistening and the quality of the finished dumplings are shown in Table 1 (the other modes of the method are carried out in accordance with Example 3) .

 When smearing flakes with starch containing component without pre-wetting the flakes, separation of the dry mixture occurs (larger and larger flakes accumulate in the upper part of the mixer, and the small starch-containing fraction in the lower one). zones and uneven focal accumulations of flakes and starch-containing component. The dumplings formed from such a mixture after their preparation are heterogeneous in consistency and have both hard and excessively softened areas, due to which peeling of individual particles of products occurs with the destruction of their shape in the course of cooking. When the flakes are pre-moistened to a mass fraction of dry substances of less than 65%, they are over-moistened in separate zones, which leads to excessive sorption of the starch-containing zones in these zones.

6

component, and therefore to its uneven distribution in the mixture. The presence of zones with an excessive or insufficient content of the starch-containing component causes the appearance of correspondingly hard or excessively softened areas in the finished product, which entails the destruction of the dumplings when exposed to a heated liquid medium in the zones with an insufficient content of the starch-containing component.

When the flakes are pre-moistened, up to a mass fraction of dry substances of more than 70% of the available moisture is not enough to keep the starch-containing component on the surface of the moistened flakes in a uniformly dispersed state. This leads to a stratification of the mixture, although to a somewhat lesser extent than when mixed

five

0

0

0

five

dry flakes with a starch-containing component. With the final moistening of such a mixture, separate overwetted zones are formed, sorbing the starch-containing component to a greater extent as compared to the non-humidified zones, and, as a result, the finished product will be non-uniform in texture and not sufficiently resistant to long-term exposure to the heated liquid medium. By keeping the moistened flakes before serving for mixing for less than 2 minutes, full redistribution of moisture throughout their volume is not achieved, which leads to the preservation of lumps formed in the initial stage of moistening due to excess moisture. Neither the mixing of the starch-containing component with such flakes, nor the subsequent final moistening of the mixture allows achieving a uniform distribution of the starch-containing component throughout its volume. The finished product has a heterogeneous consistency and is not sufficiently resistant to prolonged exposure to a heated liquid medium. Keeping the pre-moistened flakes for more than 5 minutes leads to swelling with the transition of part of the moisture into the inner layers of particles, thus reducing the ability of the flakes g to adsorb the starch-containing component on its surface. Sequential mixing of moistened flakes subjected to aging for more than 5 minutes.

five

with the starch-containing component leads to the separation of the mixture, accompanied by separation of the components (flake - from above, starch-containing component, component - from the bottom). This leads to inhomogeneity of the consistency of the molded product, its separation and deformation upon prolonged exposure to the heated liquid medium.

Introduction to mixing with the starch-containing component of moistened potato flakes in an amount of less than 3.7 wt.h. on 1 ma.ch. the starch-containing component leads to a finished product that is resistant to long-term exposure to the heated liquid medium, however, it is of little use as food due to an excessively hard consistency.

Feed for mixing with starch-containing component of moistened potato flakes in the amount of more than 5.3 mash.h. on 1 ma.ch. the starch-containing component leads to a product that is homogeneous in consistency, but quickly softens and does not retain its shape in a heated liquid medium. The final wetting of the resulting mixture of flakes with a starch-containing component to a mass fraction of dry substances of 45-52% determines the required properties of the mixture to be molded, which, in combination with the proposed molding regimes, allows to obtain a finished product of a uniform and moderately soft consistency resistant to long-term exposure to heated liquid environment. With the final reduction of this mixture to a dry mass fraction of less than 45%, it becomes sticky, viscous and poorly formulated. Molded dumplings are deformed, stick together with each other and do not retain their shape during cooking. The final moistening of the mixture before molding to more than 52% mass fraction of dry substances results in insufficient internal moisture in the molded products during their cooking (cooking), i.e. moisture introduced into the mixture at. her preparation. The product is hard in the center part, because its moisture in the mixture is not enough, and the penetration of moisture to the center from the surface

0

five

0

five

0

five

0

five

0

five

dumplings through the compacted gelatinized mass of peripheral layers is very difficult.

In developing the proposed method, it was found that conventional molding of dumplings by rolling up metered

 the amounts of this mixture do not ensure the uniformity of the consistency of the finished product, and the duration of preserving its shape when exposed to a heated liquid medium does not exceed the duration of cooking frozen dumplings until cooked. When the formation is carried out in two stages, in the first of which the mixture is compressed at a pressure of 200-600 kPa and then kept at the same pressure for 30-300 s, it acquires a flow property, which in combination with the proposed speed parameters the expiration of the mass at the exit from the matrix in the second stage of molding, obtaining the finished product of a uniform consistency, round shape, resistant to the effects of the heated liquid medium.

The dependence of the pressure of compression, the duration of exposure to pressure at this pressure, and the rate of mass flow at the outlet of the matrix on the quality of the finished product is given in Table. 2

- From the data of Table 2, the compression pressure of the prepared moist mixture prior to molding is one of the main factors affecting its properties, while the proposed value of the lower compression limit of 200 kPa is the yield strength of the mixture. At a pressure of this limit, the mixture remains, as it were, consisting of scattered poorly adhering particles. Molded from such a mixture, the dumplings, when cooked, are quickly over-moistened, softened and lose their shape. The mixture, subjected to a helium at a pressure of 200-600 kPa, acquires the property of flowability, and at the same time it becomes homogeneous in its consistency and internal structure. The finished product obtained from such a mixture is uniform in consistency and resistant to the effects of a heated liquid medium for 1.0-1.5 hours. The increase in compression pressure of the mixture, obtained according to the proposed method, is here. above 600 kPa leads to its intensive softening, the mixture becomes viscous and sticky, the dumplings molded from such a mixture stick together, deform and are not able to retain shape under the conditions of exposure to a heated liquid medium. ,

Along with the pressure of compression, another factor determining the attainment of the state of fluidity of the mixture prepared in accordance with the proposed method is the duration of its keeping under the same pressure. If the mixture is kept under pressure of squeezing for less than 30 s, it is not possible to ensure fluidity. its entire volume, which entails the heterogeneity of the consistency and the instability of the shape of the finished product under the influence of a heated liquid medium. Holding the mixture under compression pressure for more than 300 s, as well as increasing the specified pressure above the suggested limits, leads to an intensive softening of the mixture, which becomes viscous and sticky. Molded iz; The pieces stick together, deform when cooking their outer surface is intensively destroyed. It has been established that the rate at which the mixture leaves the matrix determines the shape of the product and the consistency of the surface layer of the dumplings. At an outflow rate, the mixtures of less than 0.02 m / s of the product have an irregular shape, and their cooking leads to softening of the protrusions, which leads to-. their destruction and intensive exfoliation of product particles into a liquid. The flow rate of the mixture at: exit from the matrix 0.02-0.05 m / s in conjunction with other techniques and parameters of the proposed method ensures the production of products of a stable round shape with a smooth surface

and uniform density, which ensures a uniform consistency of cooked dumplings and their resistance to the effects of a heated liquid medium for 1-1.5 hours. Forming dumplings at a mixture expiration rate at the outlet of the matrix exceeding 0.05 m / s leads to the formation of frequent deep tears and mass flows on the surface of molded products. With cooking, the degree of boiling of such dumplings is unequal in volume. Rapidly waterlogging and softening of uneven patches leads to a loss of protrusions and destruction of the product shape.

Jq 20 25 zo -j. Q

with

0

Unlike the prototype method, in which the use of deficient and j expensive sodium alginate ensures the preservation of the product form only for a short cooking period (i.e. within 7–10 min), the proposed method without using any foreign chemical substances allows to obtain a product capable of stably maintaining integrity when exposed to a heated liquid medium for 1–1.5 times the same time, characterized by a soft, soft texture and taste characteristic of dumplings, made ym .. from fresh potatoes. The proposed method allows to reduce the duration of the technological cycle of production of dumplings by about 20 times compared with the method of the prototype. (The duration of the technological cycle of production of dumplings according to the proposed method is 45-50 minutes against 17 hours in the prototype method). The proposed method makes it possible to obtain molded products from potato flakes suitable for preparing first and second dinner dishes not only at home, but also in public catering facilities, and allows expanding the range of products made from dry mashed potatoes for industrial use. basis. I

Claims (1)

Invention Formula Method for the production of semi-finished products of the type of dumplings on the basis of dry mashed potatoes, which involves mixing dry mashed potatoes in the form of flakes with a starch-containing component and flavorings, moistening the mixture, molding and freezing the dumplings, so that they are in order to improve the quality by preserving the structure of the finished product under conditions of prolonged exposure to the heated liquid medium, cheapening and simplifying the process, potato flakes, before mixing with the starch-containing component and sovymi additives previously moistened to a dry v.esche a TV 65-70%, allowed to stand for 2-5 min, potato chloride. . either the starch-containing component is taken in a ratio of (3.7-5.3): 1, the mixture is moistened until the content of solids in the mixture is 45-52%, and the mixture is formed; carried out in two stages, in the first of which the mixture is subjected to compression at a pressure of 200-600 kPa, then holding at the same pressure for 30-300 s, and in the second stage the mixture is passed through the matrix at a flow rate of the mixture at the outlet of the matrix equal to 0.03-0.05 m / s. 65 4.5; 1 4 4 4 4.5: 1 4.5: 1 4.5: 1 67 4.5: 1 67 2 4.5: 1 duct heterogeneous. Peeling of individual particles takes place during the cooking process. The product is homogeneous in consistency with good taste, can for a long time (more than 1 hour) be in a heated liquid medium without deformation Also The consistency of the product is heterogeneous. The dumplings are deformed and stratified when boiled. The consistency of the product is heterogeneous. Peeling of particles takes place during cooking. The consistency of the product is uniform. Dumplings are able to retain their shape when exposed to a heated liquid medium up to t h : i Izl 4.5: 1 67 67 . five 4.5: 1 67 4.5: 1 67 5.5: 1 67 5.3: 1 67 4.5: 1 67 3.7: 1 Continuation of table 1 I The product has a uniform consistency and retains its shape in a heated liquid medium for up to 1.5 hours. Consistency is a homogeneous product. The form is maintained in a heated liquid medium up to 1 h. The consistency of the product is heterogeneous. Separation of individual particles takes place during cooking. Dumplings quickly soften in a hot liquid and lose their shape. The product is homogeneous in texture, has a pleasant taste, and retains its shape in a heated liquid for up to 1 hour. The product is homogeneous in texture with good taste. Ka4ecTBahffi. When exposed to a heated liquid medium, it retains its shape up to 1.3 hours. The product has a uniform but somewhat stiff consistency. When exposed to a heated liquid medium, it retains its shape up to 1.5 hours. 3.5: 1 The mixture is moistened evenly. The structure of the mixture is homogeneous. 50 00 120 Oj04 Molded dumplings have areas that are not uniform in density. Parts of mass have insufficient grip and, during physical loads, when dumping from the conveyor to the conveyor, the dumpling partially disintegrates 120 0.04 Molded dumplings uniform in density, non-sticky, have the same shape 00 00 120 0.04 Molded dumplings have a uniform density, regular, stable and resistant to destruction form 120 0.04 Molded dumplings have a uniform density, regular, stable and resistant to destruction, the shape of the individual dumplings. Continuation of table 1 The product has a homogeneous, but excessively hard I consistency and unsatisfactory taste. It retains its shape when exposed to a heated liquid medium over 1.5 hours. table 2 The consistency of the product is not uniform; when cooked, the dumplings are overly softened and crumbly. The consistency of cooked dumplings is uniform, moderately soft. Tastes are good. When exposed to a heated liquid medium, the dumplings retain their shape for more than 1 hour. The consistency of the finished product is uniform. Under the conditions of exposure to the heated liquid medium, the dumplings retain their shape for more than 1 hour. The consistency of cooked dumplings is uniform. When exposed to a heated liquid medium, the product retains its shape for about 1 hour, however, the outer layer is slightly different: 50 120 0.04 00 20 0.04 ki can slightly stick together with each other without deformation. Molded dumplings have a softer consistency, edges with frequent tears, intensively stick together among themselves, deform, freeze into agglomerates, the separation of which largely destroys the form of frozen product Molded dumplings are heterogeneous in density. Particles in dumplings have different adherence. thirty 0.04 Molded dumplings are homogeneous in density, have the correct, stable 00 200 0.04 00 300 0.04 00 320 0.04 Molded dumplings are uniform in density, have a regular, stable shape, the surface is smooth The molded dumplings are uniform in density, have the correct stable shape, the surface is smooth, exhibit the property of slightly sticking together, forming unstable agglomerates that disintegrate after freezing without. mold breaks Molded dumplings have softened Continuation of table 2 is coming When cooked, the product softens on the outer surface, is boiled soft and decomposes. The consistency of the welded product is not uniform. The consistency of the product is heterogeneous. When cooked, the surface of the dumplings is broken. Non-resistant to long-term exposure to heated liquid medium. Consistency of the finished product is homogeneous. When exposed to a heated liquid medium, the product retains its shape for more than 1 hour, however, while the outer layers soften somewhat. The consistency of the finished product is uniform, pleasing. When exposed to a heated liquid medium, the product retains its shape over 1.3 hours. The consistency of the finished product is uniform. When exposed to a heated liquid medium, the product retains its shape for more than 1 hour. The consistency of the finished product is heterogeneous. 00 200 0,002 the texture, edges with parts of tears, intensively stick together among themselves, deform, freeze into agglomerates when frozen, the separation of which is accompanied by the destruction of the surface layers Molded products have irregular angular shape. 200 0.03 Molded dumplings have a regular round shape and uniform density. 200 0.04 molded products have the correct rounded shape and uniform density 200 0.05 molded products have basically the right shape, edges are somewhat uneven with single tears 200 0.06 Molded products have irregular, irregular shape, edges with inrush and frequent tears. Continuation of table 2 torn edges are quickly softened, the shape of the products becomes vague The consistency of the finished product is non-uniform, strongly softened at the corners. When exposed to a heated liquid medium, the angles disintegrate, the form is destroyed. The consistency of the finished product is homogeneous. When exposed to a heated liquid medium, the product retains its shape for more than 1.3 hours. The consistency of the finished product is homogeneous. When exposed to a heated liquid medium, the product retains its shape for up to 1.5 hours. The consistency of the finished product is uniform, somewhat softened along the edges. In places of irregularities and nadryshov form slightly blurred. When exposed to a heated liquid medium, the dumplings retain their shape for up to 1 hour. When cooking, irregularities and tears soften. The consistency is ambiguous, native, softened outside. When exposed to a heated liquid medium, the form is significantly destroyed (in the first 15–20 min.)