Английский язык. Профессиональное общение специалистов в сфере технологии продовольственных продуктов и потребительских товаров. Учебное пособие

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Pastry margarine is used to make flaky or puff pastry. It has the highest melting point of the food fats. It must be though and plastic, almost waxy. Pastry margarine can be made from vegetable fats alone. The incorporation of a tough «waxy» component such as oleostearin gives a very good product. It has a higher percentage of fat than cake margarine. Typical pastry margarine has 10 per cent of water against 16 per cent in household margarine.

Margarine manufacture is the preparation of a stable emulsion, solid at room temperature and resembling butter as much as possible in consistency, plasticity, appearance, taste, colour and flavour. Coloring and flavouring substances are added to the margarine during processing. Margarine manufacture can be divided into the following principal processes: 1) preparing the aqueous phase; 2) preparing the fat phase; 3) emulsifying the fat and aqueous phases; 4) chilling the emulsion; 5) plasticizing; 6) packing.

Flavouring agents including biacetyl and starter distillates are added directly to the pasteurized milk or water to be used for margarine or margarinelike products. Salt is added prior to emulsification. Emulsifying agents enter either the oil or the aqueous phase depending upon their relative solubilities. The earliest manufacturers poured or sprayed it continuously into a trough or vat of cold running water. Subsequently a procedure involving a chill roll for solidifying margarine was developed.

The microbial stability and safety of margarine and margarinelike products is controlled by salt level and pH of the aqueous phase, the use of oxygen-impermeable packing materials, the use of preservatives, and the use of refrigeration. The thorough dispersion of water in minute droplets throughout the oil matrix also inhibits microbial growth.

УПРАЖНЕНИЯ

27. Найдите в тексте английские эквиваленты следующих слов и словосочетаний.

эмульсия воды в жире, твердый при комнатной температуре, красящие и вкусовые вещества, усиление (обогащение) витаминами, рассыпчатость, жидкая фаза, относительная раствори-

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мость, затвердевание, микробиологическая устойчивость, герметичный упаковочный материал, консерванты, воскообразный компонент

28. Из предложенных вариантов выберите те, которые не соответствует содержанию текста В.

1.Margarine is an emulsion of water in fat.

2.All lipids consist of fatty acids and higher alcohols.

3.Coloring and flavouring substances are added to the margarine during processing.

4.The material was moved through milling rolls or other machines of various designs and finally salted.

29. Закончите предложения, используя информацию из текста В.

1.Margarine is an emulsion of …

2.The amount of water dispersed varies but is usually …

3.Margarine manufacture can be divided into the following principal processes …

4.There are two types of margarine …

5.Cake margarine should spread easily …

6.Household margarine may be mixed with lard or a cooking fat to improve …

7.Pastry margarine is used …

8.Emulsifying agents enter either the oil or the aqueous phase depending upon …

9.The microbial stability and safety of margarine and margarinelike products is controlled by …

30. Ответьте на следующие вопросы по тексту В.

1.What is margarine?

2.How much water should be dispersed in margarine?

3.Into what processes can manufacture of margarine be divided?

4.What do you know about cake margarine?

5.What do you know about pastry margarine?

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6.What ingredients are added to margarine?

7.How is the safety of margarine controlled?

8.What inhibits microbial growth?

31. Переведите предложения на английский язык.

1.Маргарин является эмульсией воды и жира.

2.Максимальное количество воды в маргарине составляет 16 %.

3.При получении маргарина к нему добавляются вкусовые и красящие вещества.

4.Маргарин должен обладать высокими питательными и вкусовыми качествами.

5.Вкусовые ингредиенты, включающие биацетил и заквасочные дистилляторы, добавляются непосредственно в пастеризованное молоко или воду для производства маргарина.

6.Микробиологическая устойчивость и безопасность маргарина контролируется уровнем соли и pH жидкой фазы, герметичностью упаковочного материала, использованием консервантов и охлаждения.

32. Укажите в тексте В абзацы, в которых содержится информация о двух видах маргаринов.

33.Найдите и прочитайте в тексте В абзац, в котором речь идет об основных этапах производства маргарина.

34.Прочитайте три отрывка. Озаглавьте каждый отрывок и скажите, дополняют ли они содержание текстов А и В или содержат новую информацию.

1.Mayonnaise or mayonnaise dressing is defined as an emulsified semisolid food prepared from vegetable oil(s), vinegar, lemon juice and/or lime juice, and egg yolk-containing ingredients. Several optional ingredients may be used including salt, sweeteners, spices monosodium glutamate, sequestrant(s), citric and/or malic acid, and crystallization inhibitors.

Mayonnaise is creamy, pale yellow, and mild flavored with a pH range from about 3,6 to 4,0. Acetic acid is the predominant acid

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and represent 0,29-0,5 % of the total product. The aqueous phase contains 9-11 % salt and 7-10 % sugar. The vegetable oil content must be at least 65 %; generally, it is 70-80 %.

Salad dressing is defined as an emulsified semisolid food prepared from vegetable oils, vinegar, lemon juice and/or lime juice, egg yolk-containing ingredients, and a cooked or partially cooked starchy paste. Several optional ingredients may be used including salt, sweeteners, spices, monosodium glutamate, stabilizers and thickeners, citric and/or malic acid, sequestrants, and crystallization inhibitors. Salad dressing is creamy, pale yellow and has a tart flavor. Its pH ranges from about 3,2 to 3,9. Acetic acid is generally the predominant acid and represents 0,9 to 1,2 % of the total product. The aqueous phase contains 3,0 to 4,0 % salt and 20-30 % sugars. The vegetable oil content must be at least 30 %.

The manufacture of mayonnaise is generally carried out in relatively small batches using tanks equipped with high-speed beaters. The ingredients are coarsely emulsified and then given a further homogenizing treatment using a colloid mill before packaging.

The production of salad dressings is similar. A cooked starch paste is prepared from starch, water, salt, and sometimes vinegar, then brought to 88-90 °C in either open tanks or in votators (closed systems). The final mixture is passed through a colloid mill or other homogenizing device before being packaged.

2. Several types of fats have been used to make margarine. The first was manufactured from oleo oil prepared by fractional crystallization of beef fat. During and after World War I deodorized coconut oil was used. Currently margarine contains soybean oil, cottonseed oil, coconut oil, corn oil, safflower oil, palm oil, peanut oil or sunflower seed oil. The oils are used in liquid form and they are partially hydrogenated.

Margarine can be made either with or without the addition of fluid skin milk or nonfat dry milk. Special emulsifying agents are added to margarine to confer on it the physical properties of a butter emulsion.

The emulsion was chilled by contact with the exterior surface of a revolving internally refrigerated drum. Under these conditions the chilling surface and the product were both exposed to the at-

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mosphere, thus affording the opportunity for airborne contamination of the product. With either the cold water or roll method of solidification it was customary to transfer the solidified emulsion to trucks where the product was held for 24-48 hr at a relatively low temperature before processing. After this tempering the material was moved through milling rolls or other machines of various designs and finally salted. Then the product was formed into prints, wrapped and packaged.

3. Butter consists primarily of milk fat, a small amount of nonfat milk solids, salt (if salted butter) and water. Artificial color and a lactic culture (butter culture) may be used in its manufacture. In the United States, butter is defined by law (statute) and by definition must contain not less than 80 % milk fat; the other constituents may vary.

Butter is made by two distinct methods: a conventional churning process and a continuous process. Both processes begin with cream obtained by centrifugal separation of milk into two fractions: cream containing 30-40 % milk fat and skim milk containing from 0,01-0,1 % milk fat. Conventional or batch-type churning involves vigorous agitation of cream at approximately 10 °C in a large barreltype apparatus called the churn.

Primarily two processes are used in continuous buttermaking. The Fritz process utilizes cream of about 40 % milk fat that is continuously fed into a machine where it is subjected to accelerated churning and working. The Alpha process also utilizes cream of about 40 % milk fat, which is reseparated to 80 % cream, cooled and «worked» to effect phase inversion.

Spoilage caused by microbial growth is second in importance to oxidative rancidity that may develop on the surface of the product. Emulsion breakdown due to agitation or freezing occurs on rare occasions. However, microbial spoilage of mayonnaise, salad dressing and related products does occur. Though early reports suggested spoilage was caused by the growth of aerobic spore-forming bacteria, more recent reports indicate it to be due almost always to the growth of yeasts and lactobacilli but that these organisms were overlooked as spoilage agents because they had already died.

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35. Изложите на русском языке основную информацию отрывка 1.

36. Просмотрите отрывок 1 еще раз и заполните таблицу.

Mayonnaise

Salad dressing

37. Составьте 5-6 вопросов к отрывку 2 и задайте их другим студентам.

38. Переведите отрывок 3 письменно на русский язык с помощью словаря за 30 минут.

39. Прочитайте текст и переведите его на английский язык. Придумайте заголовок к тексту.

Маргарин и кулинарные жиры занимают важное место в мировом балансе масло-жировой продукции. Так, в европейских странах и США на производство маргариновой продукции приходится от 40 до 70% используемых пищевых растительных масел. В общем потреблении масло-жировой продукции (маргарин, кулинарные жиры, салатные масла, животные жиры, сливочное масло и др.) доля маргарина и кулинарных жиров составляет 30-60 %.

Основным сырьем для маргарина служат растительные масла: соевое, рапсовое, подсолнечное, хлопковое, пальмовое, кокосовое и др. Известно, что в растительных маслах содержится значительное количество линолевой кислоты, которая не синтезируется человеческим организмом, а вводится только с пищей. При производстве маргариновой продукции имеются все условия для подбора жировых композиций в строгом соответствии с физиологическими требованиями.

40. Прочитайте заголовок текста С и скажите, о чем, по вашему мнению, будет идти речь в тексте.

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Text C

The technology of soap making

The chief ingredients of soap are coconut oil, palm oil and tallow, a by-product of the frozen and canned meat trade. Sometimes oil from cotton seeds and soybeans is used. Resin from certain sorts of pine-trees goes into household soaps. The oils are mixed together in the right proportion according to the type of soap to be made. Caustic acids are added to separate the fat from the glycerin in the oil. Sodium hydroxide is used for household soaps. Potassium hydroxide is added for soft toilet soap.

The mixture is pumped into a large tank, through which pass steam pipes with holes in them. The steam pours out of the holes into the soap mixture. At the end of the process all the caustic substances get mixed with the fatty acids to make the soap and the glycerin floats off free. Salt is added to the mixture to remove the glycerin.

Then the pumping of steam stops and the whole mixture is left to cool and settle while the glycerin in the salty water is drawn through the tap at the bottom of the tank. After this it is washed, purified and used as medical glycerin. As the glycerin does not come off from the soap mixture at once, the soap mixture is washed several times in strong and weak salty water with the pure soap coming to the top and salt and dirt running off from the bottom.

After standing for 2 or 3 days the soap still warm goes to another machine. Then perfume is added while the soap cools. The soap goes into a large frame where it gets solid. Next it is cut into blocks, stamped and placed to get hard before it goes to the shop. Toilet soaps take purer oils. They get more perfume and colouring. Their technology is more complicated.

УПРАЖНЕНИЯ

41. Найдите в тексте С ответы на следующие вопросы.

1.What are the mixing parts of any soap?

2.What is the by-product of soap-making?

3.How is glycerin made?

4.What are the final steps in making soap?

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42. Закончите следующие предложения, выбрав подходящий вариант из частей предложения, указанных буквами ниже.

1.The oils are mixed together in the right proportion according to … 2. Caustic acids are added to separate …

2.Salt is added to the mixture …

3.The soap goes into a large frame where …

4.Toilet soaps take …

a)to remove the glycerin

b)the type of soap to be made

c)the fat from the glycerin in the oil

d)purer oils

e)it gets solid

43. Укажите, какие из данных утверждений неправильны или не соответствуют содержанию текста. Подтвердите свои ответы фактами из текста.

1.Resin from certain sorts of pine-trees goes into household soaps.

2.Caustic acids are added for soft toilet soap.

3.Salt is added to the mixture to remove metals.

4.The soap mixture is washed several times in cold water with the pure soap coming to the top and salt and dirt running off from the bottom.

5.The final step in making soap is washing the soap mixture in strong and weak salty water.

44. а) Подберите необходимые окончания к начальным фразам предложений, которые передают содержание абзацев текста С.

б) Дополните полученные предложения информацией из текста С так, чтобы получилось краткое изложение (резюме).

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UNIT 3

SOURCES, UTILIZATION AND

CLASSIFICATION OF FATS AND OILS

ПРЕДТЕКСТОВЫЕ УПРАЖНЕНИЯ

1. а) Произнесите вслед за преподавателем слова, обращая внимание на произношение указанных звуков.

[x] amber, hand, land, animal, plastic, rapid [ei] fail, take, whale, making, stage, con`tain [e] member, very, relative, plentiful, melt

[i] milk, fish, principal, different, con`sist, system [i:] three, seed, tree, vitamin, cheap, weak, similar [a:] market, class, large, rather, lard

[ai] dry, iodine, high, price, di`vide

б) Прочитайте следующие слова, обращая внимание на транскрипцию слов.

customary [‘kAstəməri], distinction [dis’tiNkSən], utilization [,ju:tilai’zeiSən], appreciable [ə’pri:Səbl], quantity [‘kwOntiti], species [‘spi:Si:z], pharmaceutical [,fa:mə’sju:tikəl], sufficient [sə’fiSənt], diversity [dai’və:siti], purpose [‘pə:pəs]

2. Прочитайте следующие слова и словосочетания и найдите в тексте А предложения с данными словами. Запомните новые для вас слова.

adapt v - приспосабливать(ся) babassu n - бабассу

butyric acid - масляная кислота coating n - покрытие

composition n - состав, соединение confection n - сладости

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constitute v - составлять

customary a - обычный, привычный

derive v - 1) получать, извлекать; 2) происходить distinction n - различие, разница

diversity n - разнообразие erucic acid - эруковая кислота extent n - степень, мера

flavour reversion - вкусовая реверсия from the standpoint of - с точки зрения iodine value - йодное число

melting n - плавление

mammal oil - жир морских млекопитающих mustard n - горчица

representative n - представитель sesame n - кунжут

soften v - смягчать(ся)

take into account - брать во внимание utilization n - использование

3. Словообразование. Проанализируйте модели образования слов, прочитайте и переведите на русский язык слова, созданные на их основе.

а) основа глагола + -ance, -ence, -ity, -tion, -sion - существи-

тельное

б) основа глагола + -ant, -ent - прилагательное