Vegetarian/High fibre
NSP (non-starch polysaccharide)
Lacto Vegetarian
Ovo - Lacto Vegetarian
Vegan
Contents
. What are Vegetarian and NSP?
2. Questionnaire sample and results Refer to Appendix 1
3. Tasting on existing products
4. Prototypes for product 1
5. Taste panel 1
6. Evaluation 1
7. Prototypes for product 2
8. Taste panel 2
9. Evaluation 2
0. Prototypes for product 3
1. Taste panel 3
2. Evaluation 3
3. Prototypes for product 4
4. Taste Panel 4
5. Evaluation 4
6. Prototypes for product 5
7. Taste panel 5
8. Evaluation 5
9. Prototypes for product 6
20. Taste panel 6
21. Evaluation 6 Appendix and discography
Symbol display on supermarket shelf food, to help people distinguish which food is suitable for vegetarian.
What is Vegetarian and Fibre?
* Vegetarian
Vegetarian is someone who definitely doesn't eat any meat, poultry, game, fish, shellfish or crustacean, they live their diet mainly on Vegetables, Fruits, Nuts, Seeds and Grains, most of them include dairy products and eggs in their diet. They usually prefer free range and organic farming method, and against intensive farming method.
People go on Vegetarian, because of different reasons, and here I've listed some main reason.
* Health: They become Vegetarian because they're worrying or suffering from certain physical disorder, and think a vegetarian diet would benefit them.
* Religion: People follow the teaching of their religion to not eat certain food, and think it's wrong to disobey them.
- Buddhism: Don't eat any animal products and products from animals. Some of the strictest don't eat honey and wear fabric made from plants.
- Hinduism: Most are Vegan and Vegetarian and all of them don't eat cow.
- Sikhism: Most of them are Vegetarian and don't eat red meat.
* Environmental and moral issues: People are worry about intensive farming and the ways that animal are treated.
- For example the broiler chicken and the laying hen. They both live in a similar tight packed condition of less than the area of 0.05m², similar in size to an A4 sheet of paper. As the birds grow, conditions deteriorate and the sheds become increasingly crowded until the shed floor becomes a solid mass of chickens competing to reach food and water.
- Synthetic growth hormone and antibiotic are injected into chicken to increase their growth rate, usually their average life span of 7 years, but nowadays chicken are mostly slaughter 4 weeks after their birth.
- The rapid growth rate and crowed condition means than the chicken are prone to a wide range of diseases and infection, plus the fact that they rarely have the chance of exercising,
Waste especially ammonia build up in their bodies; make them very likely to develop condition such as blindness, heart attacks, and fatty liver and kidney illnesses.
- Studies shows 80% of UK chicken have fracture skeleton, because their body simply can't support the rapid growth rates.
- Most of them die from starvation and thirstiness, due to the crowed living condition, chicken scramble for food and drink.
- Having so much chicken dying in such a crowed condition, removal is a real difficulty. The Farms Animals Welfare Council estimated that averagely a farm have about 80,000 chicken.
Having all the dead chickens remove is almost impossible, plus the ammonized excrement on the floor, deadly virus such as Salmonella and campylobacter are very likely to enter the food chain, causing severe infection to the human.
- The method use to get rid of the chicken waste is very polluting, entering the river and farmland as fertilizer is very smelly, unpleasant and polluting.
* Economical and conveniences: People think not eating meat is much cheaper and take less time to prepare, in a much easier way.
Type of Vegetarian
* Ovo - Lacto Vegetarian : Generally eat eggs and dairies
* Lacto Vegetarian: Eat dairies, but no eggs.
* Vegan: Don't eat any things derived from animals, some of the strictest don't eat honey and wear plant made fabrics.
* Fibre
Fibre is a special form of Carbohydrate that is not digest and use by the body, but are essential to keep us healthy, also known as NSP( Non-Starch Polysaccharide) and Roughage, they are find in unrefined Carbohydrate food at the outer husk, Vegetables and Fruits, Pulses, Nuts and seeds.
It's wise to choose unrefined Carbohydrates, such as Brown Rice, Whole meal Bread, and Brown Sugar, instead of Refined Carbohydrates, such as White rice, White bread and White Sugar. Not just because it provide more fibre, Vitamins and Minerals, but it can help protect us from different series health ailments, and here're some of them.
* It help us feel fuller for longer, therefore it can help people who're losing weight by stopping them to rely on fatty snack food.
* It can lower cholesterol, by binding with fat and excrete it as faeces; therefore it can lower the risk of heart diseases.
* It can lower risk of colon and rectal cancer and other bowel disorder, by making faeces more bulky to excrete, and by binding with cancerous substances to disarm its ability to harm the body.
* It keeps blood sugar level regular; therefore it's very helpful for diabetes sufferer and its prevention.
* It is generally believe as good for your digestive system through out the history of the world.
After reading all about Vegetarian and Fibre, I now can follow the criteria to design several food products prototypes for sell in the supermarket shelf, by first asking opinion from people on a Vegetarian and High Fibre Diet and by tasting and observing several existing food product in the market, to find out at the moment what the customers wants.
3. Existing product testing
To understand more about customer preferences and needs. I've tested and tasted a few vegetarian and high fiber products from the market recently.
. Safeway Zesty Lemon Tart net weight 250 g
Ingredients: Shortcrust Pastry - Plain Flour (25%), Free Range Eggs (18.5%), Unsalted Butter (12.5%), Hydrogenated Vegetable oil (12%), Caster Sugar (11.5%), Vanilla essence (0.5%) Filling - Free Range Eggs (55%), Caster Sugar (33%), Butter (12.5%), Lemon Rind and Juice (5%), Flavorings and Colour Beta-Carotene.
Storage: Store in freezer for 3 months
Dietary information: Contain eggs and suitable for Vegetarian.
Cooking Guidelines: Preheat the oven to 200oC and bake for 30 minutes.
Cost: £ 1.35
Sensory Analysis
Taste
Texture
Aroma
Aesthetic
Nutritional Composition per 100 g
Zesty
Crumbly
Scented with Lemon
Colourful
Carbohydrates : 82.5 g
of which sugars: 52.5 g
Tangy
Short
Fragrant
Appetizing
Protein: 6.8 g
Tainted with Lemon
Tacky
Floral
Crumbly
Fat: 35.7 g
of which saturated: 9.9g
Sweet
Perfumed
Fibre: 3.8g
Sodium: Negligible
The product generally taste like pastry, with the filling being a little sticky, definitely suitable for ovo-lacto vegetarian, but the problems are that the product contain eggs, making it not suitable for lacto vegetarian, and the use of wholemeal plain flour will be ideal to provide more fibre. My aim to improve this product is trying and not uses eggs and use wholemeal flour.
2. Linda McCartney Vegetable Bolognese net weight 350 g Cost: £ 1.95
Ingredients: Durum Wheat Spaghetti (50%), Tomatoes (35%), Courgette (15%), Peppers (10%), Onion (5%), Olive Oil (1%), Garlic, Chillies, Marjoram, Paprika extract, Chilli Powder, Salt and Black Pepper, Colour (Annatto and Curcumin) and Flavouring.
Storage: Store in freezer for 1 1/2 years.
Dietary information: Suitable for Vegan and Vegetarian.
Cooking Guidelines: Hob: Place in boiling water and simmer for 20 minutes, Microwave: 800 W on High Setting for 18 minutes.
Sensory Analysis
Aroma
Taste
Texture
Aesthetic
...
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2. Linda McCartney Vegetable Bolognese net weight 350 g Cost: £ 1.95
Ingredients: Durum Wheat Spaghetti (50%), Tomatoes (35%), Courgette (15%), Peppers (10%), Onion (5%), Olive Oil (1%), Garlic, Chillies, Marjoram, Paprika extract, Chilli Powder, Salt and Black Pepper, Colour (Annatto and Curcumin) and Flavouring.
Storage: Store in freezer for 1 1/2 years.
Dietary information: Suitable for Vegan and Vegetarian.
Cooking Guidelines: Hob: Place in boiling water and simmer for 20 minutes, Microwave: 800 W on High Setting for 18 minutes.
Sensory Analysis
Aroma
Taste
Texture
Aesthetic
Nutritional Composition per 100 g
Pungent
Spicy
Tender
Appealing
Carbohydrates: 25.5g
Savoury
Warm
Stodgy
Colourful
of which sugars: 2.1g
Spicy
Hot
Soft
Cardinal
Protein: 4.4g
Bland
Satisfying
Fat : 3g
of which saturated: 0.1g
Fibre: 3.8 g
Sodium: 0.3 g
This product needs to add more variety of ingredients to make the taste richer. Pulse such as Lentils is a good choice; it tastes creamy and will balance the dull spicy flavour, at the same time provide the proteins that many vegetarian who'll be worry about the deficiency. Wholemeal pasta should also be use to provide more fibre.
After observing the details and tested the 2 products, plus the opinion from the questionnaire. I came to the conclusion that people who are on the vegetarian diet and High fibre diet tend to eat very healthy diet with more than the recommended 5 portion of fruit and vegetable and eat pulse instead of meat. Most of them eat whole grain food, and are against intensive farming.
But as I observe, unfortunately today chill and frozen meals does not contain any high fibre food. Perhaps the reason is that whole grain food needs more money to purchase, and it'll cause the manufacturer to have less profit or if there is one, it'll be very expensive for customer to purchase. Vegetarian food also tends to have additive to replace the flavour, texture, colour and aroma of not using meat, making some of them not suitable or harmful for us to eat.
After looking at the disadvantage of the present product, I've come up a few points that may be useful as criteria in my designs.
* Use wholegrain product in my product and find the cheapest retailer to sell whole grain for cheapest price, taking care of food safety and quality.
* Include more non- eggs product for the lacto Vegetarian.
* Use 5 or more varieties of Vegetables
* Use Pulses
* Use free range products such as free range eggs.
* Buy food from a trusted retailer, who states clearly the origin of food, so that you can make sure the food used is non-GM.
* Product aiming at 20s to 40s Vegetarian or who're on a high fibre diet.
4. Mung Bean and Egg Risotto
Domestic Recipes
Onion
2 cloves of garlic
450 ml of Vegetable Stock
400 g of tin tomatoes
200 g of brown rice
25 g of Mung bean
2 tbsp of tomato puree
Pinch of Marjoram
Pinch of thyme
Egg
Method
Procedure
Estimated time
Wipe table
2 minutes
Chop onion and garlic
2 minutes
Wash Beans and Rice
minutes
Gently fry Onion
5 minutes
Add Garlic
2 minutes
Prepare Vegetable stock
4 minutes
Open tin tomatoes
30 seconds
Add tin tomatoes
0 seconds
Add Vegetable stock
0 seconds
Add Beans
0 seconds
Add rice
0 seconds
Add Tomato Puree
0 seconds
Add the dried herbs
0 seconds
Bring to boil
0 minutes
Simmer with lid on
30 minutes
Washing up and table wiping
30 minutes
Add egg to the mixture and stir in a gentle heat until the eggs cook.
2-3 minutes
The reason why I choose this recipe to use as a prototype is it is very easy to process and contains lot of fibre and it use pulse, which match my criteria. It is a moderately price recipe, except for the brown rice, but if choose wisely, you shop from a primary supplier, such as a farmer the price will be cheaper and by making sure the supplies are safe and hygienic, the product can be easily stored and have less risk of food poisoning than meat and dairy dishes.
4.Prototypes for Mung Bean and Lemon Risotto
Net weight: 400 g
Ingredients: Brown rice (50%), Mung Bean (25%) Tomatoes (25%), Onion (15%), Tomato Puree (5%), Egg (1%), Vegetable stock, Marjoram, Thyme and flavorings
Product description: Tangy, Creamy and satisfying.
Ingredients requirement: The ingredient need to come from a farm or supplier which is guaranteed safe by the food standard agency and the agricultural agency, they must be in season and identify every hazard by the HACCP at any point.
Dietary information: Contain Egg, suitable for Vegetarian
Storage: Freezer for 2 years
Cooking instruction: Put in a hob of boiling water for 5 minutes, Microwave 800 W on Full Power for 6 minutes.
Packaging: Heat proof Plastic container in a cardboard box/
Cost: £1.29
Processing Procedure: Amount of all the ingredients is stored in different tankers, which get the ingredients from the supplier lorry dropping in it. The machines are programmed to drop the required amount of ingredients in different stages, using CAM. And for cooking it's similar to the stages in domestic recipes, first by frying the onion in a large pot which is also computer programmed to give the cooking time and stage to add. Then the rest follows also using the computer program. Until the product is all cooked, its then pack in the packaging design using CAD, It pass through a very cold conveyer belt full of Nitrogen gas to allow them to freeze quickly, then it is ready to be sold in the market.
5. Sensory Analysis for Mung Bean and Egg Risotto
Scale
the best - 5 the worst
Taste
Aroma
Aesthetic
Texture
3
4
2
4
2
4
3
2
5
3
4
3
3
5
4
3
4
2
5
5
3
4
3
4
Creaminess
Creamy 0 Bland 25 Not creamy 50
. 2 .10 . 15 .24 .30
Nutrition
Healthy 100
Unhealthy
.80 .85 .87 .91 .98
6. Evaluation 1: The analysis had shown that the Taste, Aroma, and Aesthetic need to be improve to be perfect, and the product is nutritionally well balanced and creamy and velvety.
I think the main reason for this is I didn't include any dairy in this risotto, next time I am going to add some low fat butter and low fat/rennet free cheese to improve the flavour and aroma will out affecting the suitability for vegetarian and its Nutritional Values.
For the aesthetic I can apply some garnish using fresh herbs such as sage, it's suitable for risotto and therefore not just improving the flavour, it can also improve the taste and the aroma.
7. Sweet Brown Rice Dumpling
Domestic Recipe
250 g of Brown Glutinous Rice Flour
25 ml of water
65g of Sugar
2.5 cm of root ginger
25g of Sugar
500 ml of Water
Method
Procedure
Estimated Time Taken
Wipe Table
minutes
Weigh Flour and Measure Water
minutes
Combining
minutes
Distributing the mixture
20 minutes
Add the sugar filling in the distributed mixture.
30 minutes
Measure and boil the water
20 minutes
Chop the ginger in slices
2 minutes
Add to water and wait until boils
30 seconds
Cook until it floats.
5 minutes
The reasons I chose this recipes as a prototypes is because, it is high in fibre, having all the ingredients in the low risk group of food poisoning, it is very easy to store.
7. Prototypes for Sweet Brown Rice Dumpling
Net weight 30 g x 8.
Ingredients: Brown Glutinous Rice Flour (50%), Brown Sugar (25%), Water, Root ginger, emulsifier- Lecithin
Product description: sweet and chewy dumpling with a gooey and sugary filling.
Ingredients Requirement: Follow the exact proportion of ingredients, which come from checked, safe and guaranteed sources.
Dietary information: Suitable for Coeliacs, Vegan and Vegetarian.
Storage: Freeze for 3 years unopened.
Cooking instruction: place in boiling water and boils for 5 minutes.
Packaging: Plastic Package Bag
Cost: 89p
Processing Procedure: Require amount of ingredients are measured using CAM and drop in the mixing bowl to mix automatically using computer programmed robot, then water is added following the previous stage by the computer. The dough is then divided evenly in the next stage by the computer,
And the required amounts of filling are place in the dough centre using CAM.
It then goes to a big tank of boiling water and the computer will time the cooking and commanded the tank to drain the water. It is than manually pack using the CAD packaging.
8. Sensory Analysis for Sweet Brown Rice Dumpling
Scale 1 the best to 5 the worst
Taste
Aesthetic
Aroma
Texture
3
3
2
3
2
2
2
3
4
3
3
3
3
4
4
2
2
2
3
5
2
2
2
4
9. Evaluation 2
The results show that the products have a not very high taste aesthetic, taste and aroma votes. I think perhaps the reason for that is that the products don't have much variation make the product plain and dull, to improve next time I can add more ingredients for the filling, such as peanuts and almonds to make than product more appealing, tasty and smells greater.
0. Lentil Bolognese with Wholemeal Spaghetti
Domestic Recipes
Spaghetti
250 g of Spaghetti
500 ml of water
Pinch of salt
Lentil Bolognese
2 tablespoon of olive oil
Onion
2 cloves of garlic
2 sticks of celery
2 carrots
400 g of tinned tomatoes
450 ml of Vegetable stock
25 g of lentils
2 tablespoon of tomato puree
Pinch of marjoram and thyme
Salt and Pepper to taste
Method
Procedure
Estimated time taken
Wipe table
2 minutes
Boil Spaghetti in boiling salted water
2 minutes
Chop Onion, Garlic, Carrot and Celery
0 minutes
Fry in oil
5 minutes
Open tinned tomatoes
minutes
Prepare Vegetable stock
minutes
Add tinned tomatoes
30 seconds
Add Vegetable stock
30 seconds
Add Lentils
30 seconds
Add Tomatoes Puree
30 seconds
Add Marjoram and thyme
30 seconds
Cook for 45 minutes
45 minutes
Serve with spaghetti
30 seconds
Clear up and wipe table
45 minutes
The reason why I've chosen this for the prototypes is, because it's high in fibre, high in vegetable proteins in Lentil, which is essential for Vegetarian,
And all the ingredients are in the low risk group of food poisoning, and therefore easy to store.
0. Prototypes for Lentil Bolognese and Wholemeal Spaghetti
Net weight: 450 g
Ingredients: Wholemeal Spaghetti (50%), Lentils (25%), Tomatoes (25%), Celery (15%), Carrot (15%), Onions (7%), Garlic, Vegetable stock, Tomato Puree, Olive oil, Marjoram, Thyme, Flavourings.
Product description: Creamy, Tangy and Rich sauce serve on a bed of Wholemeal Spaghetti.
Ingredients Requirements: All Products must be thoroughly clean to get rid of dirt and pesticides, and must come from a trusted source, permitted safe by the food standard agency and must identify every hazard in every stage of production using the HACCP (Hazard Analysis Critical Control Point).
Dietary information: Suitable for Vegan and Vegetarian, contain Gluten.
Storage: In freezer for 3 years
Cooking instruction: Put in a saucepan of boiling water and simmer with lid on 13-15 minutes.
Packaging: Heat proof plastic container in a cardboard box.
Cost: 89p
Processing Procedure: Spaghetti are measured automatically in electric scale and then place in a constant boiling tank of water, and boil according to the programmed machine it is then drain mechanically. And transport to the sauce via the conveyer belt. For the Bolognese Sauce, ingredients are first measured using electric scale and cook altogether according to the programmed instruction. It will then package with the spaghetti in a CAD Designed packaging.
1. Sensory analysis for wholemeal Spaghetti and Lentils Bolognese
Scale 1 the best- 5 the worst
Taste
Aroma
Aesthetic
Texture
4
4
3
4
2
5
4
4
4
3
4
5
3
4
4
4
4
4
5
5
4
4
3
4
Creaminess
Not creamy 0 Very Creamy
.70 .83 .85 100 .90.95
2. Evaluation 3
Generally the Bolognese turn out as I expected, with most of the people suggested it is creamy. But the aesthetic is averagely rated, to improve it I will use more variety of vegetable to improve the flavour and most importantly colour and to apply garnish to enhance it final appearance.
I last 3 products I've been making main meal product and didn't contain any dessert product. I will be making dessert tart for the next 3 product to give vegetarian and high fibre food consumer more sensation of taste.
First I need to do some research on different type of pastry and making pastry.
Appendix 2: Different types of Pastries
Pastry is an unleavened dough product, including a mixture of flour, water butter or other fat, such as lard, suet, and margarine as a shortener. The butter shortens the gluten and holds it in place to disallow it to develop as much gluten as bread. And ideally plain flour should be use instead of bread flour, to also give the dough less gluten and more crumbly.
There're different type of pastry, and each use for different purposes. And the examples are stated below.
Short crust pastry Short Crust Pastry
This is a mixture of half fat to flour, sugar, eggs and cheese can also be used to make sweet and enriched pastry.
There are two types of Short crust pastry for each sweet and savouries purposes.
* Pate brisee: Use for savouries pies and tart, cheese and egg can be added to enrich the dough.
* Pate sucree: Sugar is added to the dough to use for sweet pies and tarts, eggs can also be used for enriching.
Examples of usage in recipes
* Pate brisee: Quiche Lorraine and Cheese and Onion Quiche
* Pate sucree: Custard Tart and Lemon Tart
Puff Pastry
Known as Pate Feuillete (Leafed Pastry) in French. Because of its many layers representing leaves. It is characteristically crisp, buttery, and flaky and light, it is made by repeatedly layering the pastry dough (made by equal amount of butter and flour, water and salt.) with butter. This process is call laminating, to form layers of thin dough. The dough is raised by steam, created when the butter is sealed in the layering process. The steam is derived from the butter, containing 20 % of water, and from the water trapped in the gluten. When it's cooked, it expands to 8 times its size.
Example of usage in recipes
* Vol au vent
* Bouchee
* Sausage rolls.
Puff Pastry Case
Choux Pastry
Known as pate a choux in French. The word Choux mean Cabbage in French, it has its name because when the dough is pipe, it represents the shape of a cabbage. It's made by boiling water and fat together. It's important to remember that never boils the water, until the fat had dissolved. When the water is beginning to boil. The flour is added at once, and then stirs continuously, until it come away from the side of the pan and forms a ball.
When the mixture is cooled, egg is added by beating in with a wooden spoon. , with the air created in the beating process.
Example of usage in Recipes
Croquembopuche
Éclairs
Profiteroles
Gougere
3. Lemon and Meringue Tart
Domestic Recipe
Shortcrust Pastry
75g of Margarine
300g of Wholemeal Plain Flour
50 g of Almonds
30 g of Sugar
Filling
Rinds from 4 Lemons
75 ml of Lemon Juice
50 ml of Double Cream
50 g of Brown Sugar
4 eggs
Meringue
8 egg whites
30 g of Sugar
Before I start to make the product, I need to do some research about making meringue.
Meringue is basically made by trapping foam of air, air being trapped in the egg white molecule and then it get stabilise into smaller molecule by adding sugar.
The sugar basically a stabiliser attracting the air molecule towards the egg white molecule and by whisking it, it breaks up the molecule in to smaller molecule, making the space between the egg molecule and air molecule lesser,
And eventually, because of this the egg white becomes stiff.
There are different stages of whipping egg white (explained below), use for different purposes, and meringue is being whipped into hard peak.
Stages
Purposes
Foam
Rising Genoese sponge (Sponge made with egg white and without fat.
Soft Peak
Use to make eggnog
Hard Peak
Meringue, soufflé
Dessert using Meringue as a topping.
Method
Procedure
Estimated Time Taken
Wipe Table
minutes
Rub Flour into Butter
5 minutes
Add water to bind dough and Chill
2minutes
Grate Lemon Rind
3 minutes
Squeeze Lemon Juice
2 minutes
Mix Sugar, Cream, Lemon Juice and Rind
minutes
Roll out pastry and line tin
5 minutes
Bake blind with beans 200oC
0 minutes
Clear up
0 minutes
Pour filling into pastry case
minutes
Bake
25 - 30 minutes
Clear up
0 minutes
The reasons why I chose this recipes as a prototypes is because, it is first high in fibre in the Wholemeal Flour. And it's very sophisticated, using meringue.
And again like the previous recipes, it's very easy to store.
3. Prototypes for Lemon and Meringue Tart
Net weight: 350 g
Ingredients: (Pastry): Wholemeal Plain Flour (50%), Margarine (25%), And Sugar (7%). (Filling): Double Cream (25%), Lemon Juice (24%), Sugar (20%), Eggs (3%), Stabilizer (Guar Gum). (Meringue): egg white (95%), Sugar (5%).
Ingredients Requirements: Egg must be inspected to ensure bacteria free, Follow hygiene standard strictly in every stage of production, using the HACCP.
Dietary Information: Contain Egg and Gluten. Suitable for Vegetarian.
Product description: Crumbly and melt in the mouth pastry, with a citrus and rich filling, tainted with the taste of lemon.
Storage: Keep in freezer for 3 years
Cooking instruction: Preheat oven to 200oC and bake for 10-15 minutes
Packaging: Foil Flan Tin, in a cardboard box.
Price: £1.35
Processing Procedure: First the pastry is made by adding the weighted ingredients in a huge tank and mechanically made into dough, using CAM.
The filling ingredients are then added and mix and then the pastry dough get transported using a conveyer belt the filling ingredients are added. It is then heated, referencing the programme instruction from the computer, until cooked. For the meringue, it's first mechanically whipped, and to the tart towards the end of baking time.
4. Sensory Analysis for Lemon and Meringue Tart.
Scale 1 the worst to 5 the best
Taste
Aroma
Texture
Aesthetic
4
4
3
4
2
4
5
2
3
3
5
4
3
3
4
4
5
3
4
5
4
5
2
4
Crumbliness 0 Not Crumbly .47 100 Very Crumbly
.31 .43 .45 .49
5. Evaluation 4
The results shown that although the tart s a whole done well in taste, aroma, and aesthetic, it did not have a nice texture. I think this is due to the problems in the stage of pastry making, because I don't make Pastry that often, and when I handle the dough, my hand is warm and cause the margarine to melt, making it soggy and heavy. I need to practise more in pastry making.
6. Custard Tart
Ingredients: (Short Crust Pastry): 350 g of Wholemeal Flour
75g of Margarine
30 g of sugar
(Filling): 600 ml of milk
4 eggs
30 g of Sugar
Method
Procedure
Estimated Time
Wipe Table
minutes
Rub Margarine into Flour
7 minutes
Add water to bind dough, and chill
0 minutes
Boil Milk and whisk egg and sugar
5 minutes
Cool down milk and strain on egg and sugar, whisk.
2 minutes
Heat gently and stir, until coat back of spoon.
7 minutes
Pour in the prepared pastry case
minutes
Bake for 35 minutes for large and 15-20 minutes for small at 180oC.
5-35 minutes
The reason why I choose custard tart as a prototype is because; it is not just about the fact that it is high in fibre, it is also versatile and easy to make.
6. Prototypes for Custard Tart
Net weight 300g
Ingredients: (Pastry) Wholemeal flour (50%), Margarine (25%), Sugar (3%) Milk (60%), Free range eggs (30%), Sugar (15%).
Ingredients requirements: Eggs must be ensure bacteria free and free range, and must follow strict hygiene precaution in every stage of production using the HACCP.
Product description: Sweet and crumbly pastry with a rich custard filling.
Dietary Information: Suitable for Vegetarian, Contain Eggs and gluten.
Storage Information: Store in freezer for 3 years.
Cooking Information: 200oC for 10-15 minutes.
Packaging Information: Foil Flan Tin in a Cardboard box
Cost: £1.29
Processing Procedure: Pastry is made by the computer weighting the ingredients and mixing it, and then rolls it in the rolling pin. For the filling Egg and milk are automatically added, and heated according to the computer using CAM. The mixture then are added to the pastry case and baked according to the programmed instruction.
7. Sensory Analysis for Custard Tart
Crumbliness
Scale 1 the worst to 5 the best
taste
Aroma
Aesthetic
Texture
4
5
2
3
2
5
4
3
2
3
4
5
4
3
4
5
4
3
3
5
4
5
3
3
Not Crumbly .30 .45 .47.49 .51 .55 Very Crumbly 100
8. Evaluation 5
the results have shown the posting for the texture still hasn't improved as in the last recipes. And the aesthetic of the tart is not very good. To enable the improvements, I need to practise making pastry more and for the aesthetic, it's inevitable to make the tart look as yellows as the commercial one, because the synthetic colouring is unable to obtain for home baking, but I can apply garnish to improve the overall aesthetic, such as vanilla ice cream.
What are HACCP and an example of the flow diagram?
HACCP (Hazard Analysis Critical Control Point) is a managing tool use by the food industry to protect customer from biological, chemical and physical hazards. It is to ensure safety of every stage of food operation and production.
The main aim of the HACCP is to
* Find every hazard that is likely to occur, and find a preventative measure.
* Identify hazard and establish a CCP (Critical Control Point) to follow by the employer.
* Monitor the CCP
* Establish a correlative action, when something is wrong
* Record data
* Verify things
To do the things above, a team of expert on HACCP are recruited to monitor the things above, using the method and procedures below.
* Monitor operational and distributional processes.
* Develop flow diagram of how the product move through the food processing machine
* Write the plan for HACCP
* Establish the system and monitor it.
* Look through at every stage on the food that are manufacturing in the factory. Is it coming from safe sources? By looking at HACCP from farm and wholesaler.
Example: HACCP for Mung Bean and Egg Risotto
Different method of food storage
There are mainly 3 types of methods used by the food industry to package and store food, Cook chill, Cook freeze, Sous vide. More details of the above 3 are given below.
Cook Chill: Food is immediately stored in fridge temperature, after it had been pre-cooked.
Cook Freeze: Food is immediately stored at freezer temperature, after it had been pre-cooked.
Sous Vide: Sous Vide is a French term means under vacuum. Fresh foods are first place in the vacuum, and then air is extract out of the vacuum, to disallow oxidation. The fresh foods are then cook, and then chill immediately. It is invented in the European continent,
And is popular among caterers and hotels, and getting popular in supermarket chill cabinet.
CAM and CAD
CAM: Stands for (Computer Aided Manufacturing), it is a process of which several processes are carried out at the same time, with the aided of computer.
These might include control of the manufacturing processes, to plan how a product will be manufacture, monitor the manufacturing processes.
CAD: Stands for (Computer Aided Design), when designing food, all aspect of its design needs to be taken into account, using the appropriate ICT programme.
CAD can be use for Designing physical appearance of the food in your product, packaging and label design, Calculates cost, ratio and portion size of ingredients, Calculate Energy and Nutrients of a product by carrying out nutrition analysis, constructing star profile and diagram to indicate the sensory characteristic of a product, Calculate the use-by date and therefore investigate microbiological consideration, explore the interaction of ingredients and therefore lead to better understanding of functional properties of food.
9. Profiterole with Chocolate icing and double whipped cream filling
Ingredients
Whole meal Plain Flour 50g (1/2 oz)
Butter - 20g (3/4 oz)
Water - 3 tbsp
Golden syrup - 3 tbsp
Vanilla essence - 1 tsp
Salt - pinch
Water - 150 ml (1/4 pint)
Butter - 50g (2 oz)
Eggs - 2, well beaten
Double cream - 300 ml (10 fl oz)
Milk - 2 tbsp
Icing sugar - 3 tbsp, sifted
Chocolate icing sauce
Plain chocolate - 175g (6 oz)
Butter - 20g (3/4 oz)
Water - 3 tbsp
Golden syrup - 3 tbsp
Vanilla essence - 1 tsp
Method
Procedure
Estimated time taken
Wipe table
2 minutes
Boil butter and water, and tip in flour
5 minutes
Bit to a soft ball, and until it leave the sides of the pan clear.
3 minutes
Add the eggs gradually, and add the next egg, until the previous have been combined in
5 minutes
Beat until the mixture, become shine, smooth and glossy.
4 minutes
Distribute by piping 20 Choux Paste evenly in a greased baking tray.
5 minutes
Bake at 220oC for 25 minutes
25 minutes
Clear up
0 minutes
Whip milk and cream, until soft peak, stir in icing sugar. And split the choux pastry in half, and pipe the cream mixture into the pastry.
3 minutes
Stack the pastry into a pyramid shape
5 minutes
Make the sauce by melting all the ingredients, except the vanilla essence gently, and then stir in the vanilla essence.
5 minutes
Pour Sauce over the pastry and clear up.
20 minutes
9. Prototypes for Profiterole with whipped cream filling and chocolate sauce. Net weight 300 g
Ingredients: Wholemeal Plain Flour (55%), Butter (13.5%), Double Whipped Cream (12%), Eggs (6%), Sugar (3%), Golden Syrup (1.5%), Milk, (Sauce) Chocolate (85%), Butter(15 %), Golden Syrup(7.5%), Vanilla Essence.
Product description: Light, rich and fluffy choux pastry, with a rich double cream filling, in an earthy and rich chocolate sauce.
Ingredients requirements: Egg use must be free range and come from a trusted source, which follow strict standard of hygiene, monitor the hygiene of ingredients in each stage of production using the HACCP.
Dietary information: Contain egg, dairy and Gluten, suitable for Vegetarian.
Storage information: Store in fridge for 3 days
Cooking instruction: No cooking needed.
Packaging: Plastic box
Cost: 89p
Processing Procedure: Flour and Butter are first added, from the scale using the right amount of ingredients, it is then boil in a big tanker, using CAM to monitor the time, egg is then added according to the computer, a mixer is then use to combine the ingredients together. The whole mixture is then distributed evenly according to the computer, and then it is bake according to the time programmed in the computer, using CAM.
For the cream filling and chocolate sauce, I decide to use ready made component, it is cheaper in industrial practice, and first the dry cream powder is added to warm water to dissolve the granules. The choux bun is then split open using an automatic robotic blade,
With the cream mixture automatically piped in the Choux bun, finally the required amounts of chocolate sauce are piped on the bun according the CAM.
20. Sensory Analysis for Profiteroles with whipped cream filling and chocolate sauce.
Scale 1 the best to 5 the worst
Taste
Aroma
Aesthetic
Texture
4
4
4
3
2
5
5
4
2
3
4
3
3
3
4
5
4
4
2
5
4
4
4
3
21.Evaluation
The results shown generally the taste aroma and aesthetic look quite good, but the texture is very soggy inside. I think the reason for this is because I didn't allow enough standing time for the pastry, when it finish cooking.
To improve next time I need to stand the pastry in the oven, before taking it out.
Onyi LEUNG 10 UW Coursework on Specific diet
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