User:Lorraineluo/sandbox

Ice Milk Mix

Ice milk mix, the primary ingredient of ice milk, is defined as the unfrozen and pasteurized combinations of milk or milk products. In most of the cases, it will contain: eggs, a flavoring preparation, cocoa or chocolate syrup, sequestering agents, salts, food colouring, and ph adjusting agents,  It could be sweetened by any sweeteners included but not limited to sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup, corn syrup solids. However, there are some restrictions in certain food additive and ingredients that being added in ice milk mix. For example, there should be:

1. Less than 0.5%  of stabilizing agent in the product,
2. Less than 1.5% of microcrystalline cellulose,
3. Less than 1% of added edible casein or edible caseinates
4. Less than 33% of solid,
5. Milk fats between 3% to 5%

All of the above restrictions are strictly regulated by the Government of Canada under Food and Drug Regulations

-------------------------- the article above is my part of this assignment------------------------------

--------------------------articles below is edited by my group mates---------------------------------

Ice Milk

In Canada, ice milk is defined as the frozen food that is made by freezing an ice milk mix with or without adding air to the product. The drink may also have cocoa or chocolate syrup, fruit, nuts, or other sweeteners for flavoring purposes. To be considered ice milk, a set criteria must be met:

1. The drink should contain a minimum of 33% solid
2. Contain between 3-5% milk fat
3. Greater than 160 grams of solid and no less than 14 grams of milk fat per liter
4. Contains no more than 100,000 bacteria per gram
5. Contains no more than 10 coliform organisms per gram

All of the above criteria are needed for the product to be considered ice milk.

Sherbet

In Canada, Sorbet, which is known as Sherbet, is defined as a frozen food; rather than ice cream or ice milk which is made from a milk product. A typical Canadian Sherbet possibly contains water, a sweetening agent, fruit or fruit juice, citric or tartaric acid, flavouuring preparation, food colour, sequestering agent, lactose. Also, it may contain not more than 0.75% of stabilizing agents, not more than 0.5% microcrystalline cellulose, and not more than 1% added edible casein or edible caseinates. However, it shall contain not more than 5% milk solids which including milk fat, and not less than 0.35% acid that determined by titration and expressed as lactic acid.

All of the above criteria are needed for the product to be considered as sherbet in Canada which is regulated by the Government of Canada under Food and Drug Regulation.

Mincemeat

Mincemeat, also called Mince Meat, Mince and Fruit Mince. In Canada, an authentic Canadian mincemeat is defined as the mixed food prepared from fruit or dried fruit, suet, salt, spices and a sweetening agent. The mincemeat in different areas in Canada may also contains vinegar, fresh, concentrated or fermented fruit juice, spiritous liquor, nuts, cooked meats, a Class II preservative, a thickening agent, citric acid or caramel.

Manufacturing Process :

Cleaning

The grains and vegetables used in the patties are first washed and thoroughly cleaned. This is to help ensure the removal of dirt, bacteria, chemical residues and other materials that may be on the raw products. This process can either be done by hand or through the use of machinery such as high pressure sprayers. With the use of a conveyor belt, the food is moved along under a high pressure sprayer to remove the debris listed above. Another method that may be used by companies is the use of a hollow drum which circulates the food while water is sprayed onto it to remove the debris.

Cooking the grains

Next, a stream heated mixer is used to cook the grain and remove any extra debris and excess water. The mixer typically has oils within it (such as safflower oil). As the oil simmers, the grains are gradually added in and the blades are used to mix the grains around. The steam created in the mixer allows the grains to cook resulting in a puree.

Dicing the vegetables

Next the vegetables are cut up into smaller pieces to allow more surface area for cooking purposes. This can be done by hand or through the use of machines in factories.

Combining the grains and the vegetables

The vegetables are then added to the grain mixture that is in the steam heated mixture. The exact ratio of grains to vegetables are unique to each company resulting in different textures and tastes that are produced.

Mirepoix

As the vegetables are being cooked in the mixer, their natural sugars start becoming release resulting in caramelization. The sweet flavors that are created from this caramelization are mixed uniformly in the mixer. The technique used for the creation of this caramelization mixture is called mirepoix. This technique is very important to the production of veggie burgers as it adds both texture and flavor to the patty.

Addition of dry ingredients

The Mirepoix mixture is then placed into another mixing tub. This is where dry ingredients such as oats, walnuts, potato flakes and more are added. The mixture is then folded together to make a uniform mix. The moisture from the vegetables causes the mixture to become sticky; thus clumping together like cookie dough. This is important as it allows the veggie burger to stick together forming the circle patty.

Forming the patties

The mixture is now put into an automatic patty making machine, or press. The press then punches out the patties into a circular shape onto a conveyor belt underneath. A constant spray of water is also used to prevent any of the mixture from sticking to machinery parts. Once on the conveyor tray, the patties move along to be put onto baking trays.

Baking the patties

Patties are first inspected to make sure they are the correct shape, size, and texture to ensure a high quality product. The trays are then put into a preheated convection oven at a designated temperature and time.  

Quick freezing

Once out of the oven, the patties are quickly frozen with techniques such as individual quick freezing and cryogenic freezing. These quick freezing methods goal is to freeze the patties within 30 minutes to lock in nutrients and preserve freshness by the formation of a number of small ice crystals.

Vacuum packaging

The frozen patties are again placed on a conveyor belt that takes them to a vacuum-packaging machine. The machine seals the patties into pre-measured plastic sleeves and draws out any excess air. The packages are then loaded into pre-printed cardboard boxes with the aid of another machine or done manually. The flaps on the box are then sealed closed and the product is kept in temperature-controlled storage before, during, and after delivery to grocery stores. 

Overview Video

The manufacturing of the veggie burger can also be found in this video -> https://www.youtube.com/watch?v=7FrhFGXi664

Ingredients Purpose

Grains

Grains such as wheat are primarily used in the manufacturing of veggie burgers to act as a meat substitute. The grains, such as rice and wheat, provide individuals with protein components to help in body development and processes. Grains such as rice and wheat are used in the veggie burger to provide bulk to the patty. They also provide texture to the burger, which can change depending on the type of grain used. This texture and look is important as they wish to make the patty look like a beef patty. The Ingredient Mushroom used in the Veggie Burger

Vegetables

Vegetables such as corn, carrots, and mushrooms, provide the patty with texture and taste. Additionally, they provide moisture when heated to help the patty stick together.  This allows us to create the circular shape without breaking apart easily. This is done through the process of caramelization when the mirepoix mixture is created. The vegetables also provide nutrients with the addition of some vitamins and minerals. 

Dry ingredients

Adding dry ingredients, such as oats, flour, nuts or breadcrumbs, can remove all excess moisture and liquid, which make the patties stick together tightly. This could turn the moist veggie patties into a sticky consistency, which also help the patties shape easily.  Dry ingredients provide proteins and fiber, which add nutritional value to the veggie patty. Dry ingredients, such as walnuts and almonds, are also rich in energy, vitamins and minerals.

Stabilizers

Tapioca starch and vegetable gum are two common ingredients used as stabilizers in veggie burger. Tapioca starch is often used as a thickening agent for manufactured foods due to its cheaper price point. It gets sticky once it is wet, which help to hold the burger patty tightly together. This prevents the patty from breaking apart and gives its round shape. Vegetable gum provides negligible nutrients, however, it also helps to hold everything together in the patty. 

Preservatives

Salt is typical used as a preservatives in veggie burgers. Veggie burgers are different from meat patties in that they the use of nitrates as a preservativesis less common. With the use of salt, the water activity of the food is reduced. This helps prevent the growth of microorganisms and helps with prolonging the shelf life of the food.

Exam Questions:

What is the purpose of quick freezing methods in the manufacturing of veggie burgers?

1. Preserve nutrients
2. Maintain freshness of product
3. Encourage the growth of microorganisms
4. All of the above
5. Both A and B

Answer: (E)

Explanation: Quick freezing allows small and numerous ice crystal to form. This is beneficial as it helps retain nutrients and freshness of the product. Doing this freezing method does not encourage microorganism growth. Rather, freezing slows down/stops the growth of microorganisms.