Agitating – Having specified feed means – Liquid injector within mixing chamber
Reexamination Certificate
2002-02-15
2004-08-31
Soohoo, Tony G. (Department: 1723)
Agitating
Having specified feed means
Liquid injector within mixing chamber
C366S304000, C366S181400, C366S317000, C426S629000, C426S519000
Reexamination Certificate
active
06783271
ABSTRACT:
FIELD OF THE ART
The present invention relates to equipment and methods for producing food products of different viscosity: mayonnaise, pastes, pate, and more particularly it relates to a rotary dispergator, to a method of producing food products with the use thereof, and to food products produced by this method.
BACKGROUND OF THE INVENTION
Food products produced from vegetable materials, such as soybeans, possess valuable nutritive properties. Various methods of preparing products containing vegetable protein and equipment for carrying these methods into effect have been proposed for preserving and improving the nutritive properties of such products.
Vegetable materials are noted for a high cohesion between their particles. Therefore producing food products from such materials involves a problem of uniform distribution of the material particles when mixing them with other components. The size of vegetable material particles should not exceed 15-20 &mgr;m. When producing products from soybeans, in addition to thorough dispergation, conditions should be provided for riding of both the unpleasant odor of the starting vegetable material and the trypsin inhibitor contained therein.
At present various methods are used for producing food products from vegetable materials, using special equipment or equipment operating at elevated pressures and temperatures. However, these methods require considerable outlays.
Various techniques are employed for riding of the unpleasant odor and the trypsin inhibitor from food products with soybean protein. In JP Application No. 4-46544 M, C1. A23L1/120, A23C11/10, 1992 soybeans are crushed, triturated and heated at <90° C. with the help of a device generating mechanical shear forces; the trypsin inhibitor becomes deactivated.
It is also proposed that preliminarily steeped soybeans should be milled, and for riding of the “bean” taste, a suspension of soybeans should be exposed to microwave radiation (RU 2030883, IPC A23L1/20, A23LC11/10, 1995), and, upon boiling, kept for 30-35 min.
For producing a soybean sauce with high taste properties (Application JP No. 2727200, IPC A23L1/238, 1998), starch stock is heated at an elevated pressure in a screw extruder with the shaft power preset in accordance with a definite formula.
In a known method of producing sauce pastes (SU Inventor's Certificate No. 1068094, A23L1/24, 1982) as a filler and emulsifier use is made of a paste from vegetables or fruit preliminarily comminuted and treated with live steam under a pressure of 0.5-0.7 gage atmosphere, in an amount of 34-36%. The paste thus produced is mixed in a definite sequence and at definite temperatures with other required components and, in the final step, homogenized.
These methods are disadvantageous in view of a low emulsifying capacity of proteins and a relative complexity of the process equipment employed, as well as because of necessity of treating the stock material with live steam under a pressure.
For producing mayonnaise with a uniform distribution of vegetable stock particles, a colloidal mill is used, in which soybeans are comminuted after preliminary steeping in a solution of common salt and cooking thereof (Inventor's Certificate SU No. 1205878, IPC A23L1/24, 1983). Then the resulting mass is mixed at definite temperatures with and in a definite sequence with egg powder, salt, sugar, mustard, vegetable oil, acid, and homogenized in the final step.
For lowering the activity of tripsyn inhibitor down to a level acceptable for food products, it is necessary to treat soybeans with live steam for 10-15 minutes at a temperature of 130° C. and pressure of 0.6-0.7 gage atmosphere or to cook them in water for a long period of time (up to 60 minutes as this method contemplates). After such treatment, like in the case with the above-described methods, a considerable part of soybean proteins is denaturated, as a result of which their ability to form thick, stable gels becomes lost and their emulsifying ability reduces. Egg powder could not be excluded from the mayonnaise formulae according to this method, and therefore these mayonnaises contain cholesterol.
A soya milk production method is known (RU 2104650, IPC A23C 11/10, A23L 1/20, 1998), wherein swollen soybeans are fed to a grinder-emulsifier (the rotation speed of its knives being 4000 rpm), and hot water having a temperature of 95-97° C. is supplied simultaneously to a double crushing zone. The simultaneous process of crushing and hydrothermal treatment is carried out for 3-5 min. The finished product is passed through a cooler.
This method is disadvantageous in that the process is complicated and thick pastes cannot be produced thereby.
A number of rotary dispergators are known in the art (SU No. 331811, IPC B01F 11/02, 1972; RU No. 2081692, IPC B01F 7/282, 1997; SU No. 1824227, IPC B01F 7/28, 1993; U.S. Pat. No. 4,118,796, IPC B01F11/02, 1978; U.S. Pat. No. 4,1369,71, IPC B01F11/02, 07/28, 1979; WO 80/00798, IPC B01F11/02, 1980), which comprise a rotor and a stator having various design differences and which make it possible with the help of an acoustic field to effect dispergation and homogenization by treating media with different properties. For instance, a rotary apparatus (Inventor's Certificate SU No. 1824227, IPC B01F7/28, 1993) comprises a rotor made as a disk with radial blades and a stator with a set of coaxial cylinders with cuts arranged at an acute angle to the direction of rotation of the rotor, each cylinder of the stator being provided with an additional cylinder with cuts, arranged with a clearance with respect to the stator, the cuts of the additional cylinders being displaced and inclined away from the main cylinders.
However, all the above-cited rotary dispergation apparatus are effective only when intermixing particles preliminarily ground down to a size smaller than 0.5 mm; in the case of larger (greater than 0.5 mm) solid inclusions in the working liquid medium the dispergation process becomes very long. Besides, large lumps often tightly clog the rotor, close the cuts, the flow of liquid through them ceases, so that the dispergation process stops completely.
In the known method of processing vegetable food stock material (Inventor's Certificate SU No. 1000000, IPC A23C11/00, 1983) an emitter of high-frequency acoustic oscillations is used, which generates 8-10 kHz oscillations with an intensity of about 1.5 W/cm
2
. The stock material being processed is mixed with water and constitutes a homogeneous suspension, microbes being destroyed simultaneously. To make processing with high-frequency oscillations more intensive, an excess pressure of 3-4 atm is set up in the closed medium. At these frequency and intensity of acoustic oscillations, the required residence time of the stock particles in the emitter zone is 2-5 min. For increasing the degree of homogeneity of the suspension, mixing is continued in additional baths.
A two-stage preliminary grinding of the stock material is used in this method. Nevertheless, the method does not enable producing thick pastes with a viscosity greater than 10 Pa·s (with shear velocity of 3 s
−1
)
So, there is a need in providing an effective equipment and new methods for producing food products from vegetable materials, which will be free from the disadvantages inherent in the equipment and methods known heretofore.
DISCLOSURE OF THE INVENTION
The main object of the claimed invention is to provide an effective rotary dispergator for processing materials of different viscosity and having solid inclusions, and also to provide a method of preparing food products with high gustatory properties, using such dispergator.
Said object is accomplished by that for producing food products from a vegetable material it is proposed to use a rotary dispergator having definite design features, as described in claims 1-8, which make it possible to subject materials being processed to a prescribed mechano-acoustic effect with a required intensity.
Other solved problems and the advantages of the present invention will be relieved bel
Kildyashev Sergei Petrovich
Makarenko Mikhail Grigorievich
Makarenko Vladimir Grigorievich
Oshurkov Mikhail Stepanovich
Parfenov Anatoly Nikolaevich
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