Field of the Invention

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.

Description of the Prior Art

Known from the state of the art is a technical solution for obtaining 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 ).

When using the known technical solution, 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.

Known from the state of the art are a method of obtaining a solid emulsion and a solid emulsion (2, 3). 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.

The goal of the known technical solution is achieved in several stages, which is essentially a disadvantage of the known technical solution:

• First, an unstable emulsion is formed in an aqueous dispersion medium, which medium contains an emulsifier;

• Recipe food components are introduced into the unstable emulsion;

• At the same time, a starch gel is prepared by hydrothermal treatment of a loose starch in an aqueous solution of hydrocolloid;

• The starch gel is cooled down to room temperature;

- 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. I.e., 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. when other technological processes such as structuring, sterilization and pasteurization are carried out in parallel with gelatinization. When starch is gelatinized in the mode of a separate additional operation, as it occurs in the prototype, and then requires cooling before technological use, as in the case of the prototype, then it is not sufficiently justified from the point of view of energy efficiency and rationality of the method.

This is justified by the fact that 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. In addition, mixing chilled a gelatinous starch leads to the destruction of the gelatinous grain with the accumulation of high-molecular-weight polysaccharides, which intensify the retrogradation process outside the destroyed grain. The retrogradation of the gelatinous starch at the first steps leads to an increase in viscosity, and since this is an objective almost uncontrollable natural process, it is constantly evolving, and its final result in time is the appearance of the "aging (staling)" effect, which within a certain time transforms the product from pasty to solid-like with a syneresis effect, and, after some time, the pasty product acquires a brittle consistency due to continuous starch "staling". Stirring already a gelatinous starch in the cooled form accelerates significantly this effect. Under these conditions, the technological principles of the implementation of the known solution are unreasonable and, along with the lack of heat treatment for pasteurization of the finished product already in the consumer package, cause a short shelf life and do not prolong it in any way.

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. At the same time, it is impossible to obtain a food product with a long shelf life and constant organoleptic characteristics, since the necessary heat treatment (pasteurization, sterilization) of the product in a hermetically sealed consumer package, but the preliminary pasteurization of starch to give it an emulsion stabilizing function and then dispersion with oil, makes it impossible to reheat. The technological process with achieving the goal of the known method is completed by obtaining a state of stabilized starch emulsion. The product's marketable and technological readiness is achieved, which results in the fact that the ready-made food pasty product in industrial volumes should be packed in consumer containers already after the stage of technological readiness, after which the containers are closed. This sequence makes it impossible to perform thermal effects, i.e. pasteurization, or sterilization, or simply heating the finished paste-like product, without losing the properties of the paste-like product. This is the reason for the short shelf life of such products.

In addition, this pasty product, because of its consistency, may not be used as a sauce.

These disadvantages are eliminated in the present method.

In our proposed method, a stable emulsion is obtained, 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. By its colloidal nature, the mixture is a stable emulsion, in which pieces of the assortment determining component are evenly distributed. Under such conditions, 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. In addition, 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.

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. The essence of the method is explained in more detail using the exemplary methods provided hereinbelow.

Summary of the Invention

Accordingly, it is 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.

It is yet another object of the present invention to obtain a elastic-plastic emulsion-type food product of long-term storage capable of transforming into viscoplastic hot sauces when heated for throughout the period of its storage.

It is yet another object of the present invention to restore the viscoplastic structure of the emulsion-type food product, characteristic of hot sauces after it has been heated.

It is still yet another object of the present invention to prolong the shelf life of said food product.

Furthermore, an object of the present invention is to eliminate the disadvantages of the known state of the art.

It is another object of the present invention to expand the assortment of emulsion-type food products and of the methods of obtaining the same.

Other objects and advantages of the present invention will become more apparent and the invention will be better understood by reference to the following description of embodiments of the invention.

Thus, in the prior art method for obtaining an emulsion-type food product by emulsifying an oil phase and an aqueous phases, in accordance with the present invention, before emulsification, 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. 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. Moreover, in accordance with the present invention, gelatin, gel-forming thermotropic polysaccharides, or mixtures thereof are used as the thermotropic gelforming agent.

Furthermore, in accordance with the present invention, 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 addition, in accordance with the present invention, the aqueous phase of the emulsion contains 0.1 to 3.0 % w/w of flavoring substances per finished food product.

Also, in accordance with the present invention, 0.1 to 3.0 % w/w of flavoring substances per finished food product is added to the aqueous phase before emulsification.

Moreover, in accordance with the present invention, 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.

Moreover, in accordance with the present invention, the resulting mixture is packaged into consumer containers, hermetically sealed and heat treated.

In addition, in accordance with the present invention, the resulting mixture is heat treated for 45.0-90.0 minutes.

Also, in accordance with the present invention, a native non-heat treated starch, or a modified starch, or mixtures thereof are used as said starch.

Furthermore, in accordance with the present invention, 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.

Furthermore, in accordance with the present invention, 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.

Furthermore, in accordance with the present invention, the food product contains 20.0-40.0 % w/w of the oil phase.

Furthermore, in accordance with the present invention, the food product contains 5.0-15.0 % w/w of the assortment determining component. Furthermore, in accordance with the present invention, 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.

Furthermore, in accordance with the present invention, the food product contains 1 .0-7.0 % w/w of a gelatinous starch.

Furthermore, in accordance with the present invention, in the food product, 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.

Furthermore, in accordance with the present invention, the food product contains 0.1 -3.0 % w/w of flavoring substances.

Furthermore, in accordance with the present invention, 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.

Furthermore, in accordance with the present invention, the hot emulsion-type sauce contains 20.0-40.0 % w/w of the oil phase.

Furthermore, in accordance with the present invention, 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.

Furthermore, in accordance with the present invention, in 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.

Furthermore, in accordance with the present invention, in the hot emulsiontype sauce, 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.

Furthermore, in accordance with the present invention, the hot emulsion-type sauce contains 0,1 -3,0 % w/w of flavoring substances.

According to its functional essence, 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. This results in 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. After emulsification, this ensures a uniform distribution of the water-soluble stabilizers and the gel-forming agents over the volume of the emulsion in droplets of the oil phase with their simultaneous intactness with the aqueous dispersion medium, as well as a colloidal stability without delamination under mechanical effects, such as dispensing into consumer containers and during storage. To prevent foaming, it is advisable to produce emulsions and mixtures under atmospheric rarefaction, i.e. when vacuuming. This allows obtaining a product with no visible porosity, homogeneous in texture.

Then, in the second step, during heat treatment and after heat treatment in the hot state, 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. In this step, 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.

Then, in the third step, when the product is cooled down to room temperature, 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.

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.

In the first step, according to the method, 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.

Into the stable emulsion with such properties, 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. After mixing the assortment determining component with a stable emulsion, a mixture for filling, closing, and heat treatment is obtained. In essence, 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.

To obtain the emulsion, the aqueous phase and the oil phase are prepared in parallel. To obtain the aqueous phase (an aqueous dispersion medium), 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.

To the aqueous dispersion medium at negative to atmospheric pressure (-0.2- 0.8 atm.) 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. In the oil phase, 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. In this approach, 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.

In the resulting stable emulsion at a negative to atmospheric pressure, 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. When heated, 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.

When reheating the food product, the 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.

The present invention will now be described in more detail using non-limiting examples of the embodiment thereof.

Examples of Embodiment

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.

To 36.0 g of cold water, 1 .0 g (1 .0 % w/w per finished product) of a raw corn starch, 5.0 g of a soy isolate, 15.0 g (15.0 % w/w per finished product) of the minced boiled mushrooms, and flavoring substances such as 1.0 g of a ground black pepper, 1 .0 g of table salt, 0.5 g of a white sugar, 0.5 g of a mushroom flavoring substance identical to natural mushrooms (total 3.0 % w/w on the finished food product) are added. 45.0 g (45.0% w/w per finished food product) of the aqueous phase are obtained.

The oil phase is prepared. For this purpose, in 37.0 g of refined deodorized sunflower oil, 2.0 g (2.0 % w/w per finished product) of the thermotropic gel-forming agent, such as a rapidly soluble gelatin, and 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. In the obtained aqueous phase under vacuum (-0.2 atm.), 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. After removing the vacuum, 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. Upon heat treatment, 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.

Once the product cools down to room temperature, 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.

Upon reheating the obtained food product up to a temperature of 65.0 °C, which temperature ensures gelatin melting, the elastic properties of the product are lost, and the product acquires a sour cream-like consistency, turning into a hot mushroom sauce. 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.

To 66.0 g of 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. In 14.5 g of a mixture of corn oil and cod liver fat (14.0:0.5 g/g), 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.

5.0 g (5.0% w/w per finished product) of the assortment determining component, namely: shrimp necks are added to the stable emulsion while stirring to obtain a mixture of the emulsion and shrimps.

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.

After cooling down to 4.0 °C, characteristic of the refrigerator temperature, an elastoplastic snack food shrimp product is produced with shrimp lobes inclusion. The object of the method for obtaining a snack food product is achieved.

When the snack product is heated in a microwave oven to a temperature of 90.0 °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.

After cooling to room temperature, an elastic-plastic structure product with a pronounced meat taste is obtained, which is easily consumed by a fork, spread with a knife on bread. The object of the present invention is achieved.

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.

In this description, the information necessary and sufficient for a clear understanding of the essence of the present invention is given. Information which is obvious to those skilled in the art and which has not contributed to a better understanding of the essence of the present invention has not been given in this description.

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.

When using the disclosed invention, the range of produced products can be wide due to the use of various assortment-determining components and flavouring substances.

For example, it is understood that 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.

In addition, in comparison with the prototype, 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. This effect may only be achieved in the heat treatment process common to these components. The common and simultaneous heat treatment of stabilizers, starch, thermotropic gel-forming substances results in a uniform distribution of these components throughout the product, while cooling in a closed container in the presence of a heat-intensive product such as oil (fats) makes it impossible for undesirable phase transitions to occur and makes the texture of the product practically isotropic. This is a guarantee of the colloidal, microbiological and textural stability of the finished product and the long shelf life. The effectiveness of the method is manifested itself in that its implementation allows obtaining a product according to the "two-in-one" scheme, i.e. both a food product and a sauce, which gives it technological and marketing advantages. It should be noted that, when practicing the present invention, the gelatinization of starch occurs from an already produced stable emulsion during heat treatment, which coincides with pasteurization in conditions. At the same time, during the heat treatment of the emulsion, 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.

It should also be noted that 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.

Technical Result

The technical result of the present invention is obtaining an emulsion-type food product, which can be transformed into hot sauces.

Furthermore, 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.

Moreover, 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.

Also, 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.

In addition, 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.

Furthermore, the technical result consists in the improvement of the nutrition structure and the expansion of food product assortments with high organoleptic characteristics. References arutyunyan N.S., Kornena E.P., Yanova L.I., et al. Fat processing technology.

Textbook for universities. - Pishchepromizdat, 1998 -450 pp. atent No. UA 105987 C2 A 23D 9/007, A23D 9/02, Method for preparing a solid emulsion and a solid emulsion. Nechipurenko K.B., Pivovarov P.P., Nekles O.P. published on 10.07.2014, Bui. No. 13. atent No. UA 105987 C2 A 23D 9/00, A61 K8/92, A61 K 9/10, Solid emulsion.

Nechipurenko K.B., Pivovarov P.P., Nekles O.P. published on 10.10.2013, Bui. No. 19. atent No. UA 34712 U A 23L 1/24, Method for obtaining an emulsion-type food pasty food product P.P. Pivovarov, 0.0. Grinchenko