ES2344885B1 - PROCEDURE FOR OBTAINING VEGETABLE PASTA SHEETS. - Google Patents

Abstract

Procedure for obtaining pasta sheet vegetable.

Procedure for obtaining a sheet of vegetable or fungal paste of interest in the food industry, and sheets obtainable by said procedure.

Description

Procedure for obtaining pasta sheets vegetable.

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The present invention is within the Food field and transformation procedures The properties of food. It refers specifically to a manufacturing process of vegetable pasta sheets and at sheets obtainable by said procedure.

Prior art

Sauces and pastries developed from vegetable products or nuts have several problems, especially related to conservation from the microbiological point of view. The initial contaminant load of the product, the final pH, the water content, the presence of certain ingredients in the preparation and the preparation temperature of the sauce or pasta, are the determining factors of the microbiological contamination that the product can develop. Once the temperature of the product in its production has been increased, the initial loading of the product is activated, the refrigeration preservation treatments stop the process, but it is quickly activated again at the moment when the product temperature rises in the restructuring. This last
This stage causes the product to be rapidly perishable and that its safety must be carefully controlled.

In addition, food innovations processed require the development of new textures and formats of products, such as vegetable products (potato, tomato, pepper, onion, etc.) in the form of rolled pasta and the development of sauces and creams based on nuts.

Vegetables high in fat give rise to that the different extended creams do not laminate correctly and they present exudation of the fat to the surface, giving rise to a product without any consistency. The heat treatments of processed or semi-finished products are aimed at destruction of their microbial population, but that these most cases cause loss of nutritional value, organoleptic

It is therefore necessary to develop a procedure to optimize products and processes to maximize the quality of the final product (essentially the texture, and other organoleptic properties), and allow to obtain Vegetable or fungal pasta sheets suitable for consumption.

Description of the invention

The authors of the present invention have developed a procedure for the manufacture of sheets of paste of plant and fungal matter that prevents the loss of salts, vitamins and other nutrients, keeping the textures of interest. Vegetables have been treated both raw and subjected to various thermal treatments that will improve its handling, properties organoleptic and / or minimize microbial load.

Therefore, a first aspect of the invention is refers to a method of obtaining a sheet of pasta plant or fungal, from now on procedure of the invention, comprising:

to.

preparation of plant material or fungal

b.

grinding of plant material or fungal of step (a),

C.

rolled product milled step (b), and

d.

dehydration of the rolled product of step (c).

The pretreatment processes are fundamentally, microbial load reduction procedures and to improve obtaining an adequate particle size of the Mortal product (by freezing and subsequent grinding in a sorbetera, for example).

In addition to the obvious precautions of the production (materials, varieties, climate), harvest (degree of maturity) and postharvest (precooling, washing, packing) of Fruits and vegetables should initially perform operations that control the enzymatic activity of these products to avoid undesirable changes in color, taste, texture and nutritional value during freezing storage. The usual operation for This purpose is the scalding or rapid exposure of the material to hot water or steam.

To control oxidative browning Enzymatically catalyzed (polyphenyloxidases) have been used inhibitory chemicals such as sulfur dioxide, acids citric and malic. Ascorbic acid can also be used, which It is more expensive, but adds nutritional value to the product; be use diluted (0.1%) in sugary syrups that are added to fruits to contribute to its sweetness, retention of flavors and aromas, reduce the proportion of frozen water and provide a barrier for the entry of oxygen.

In a preferred embodiment of this aspect of the invention, step (a) of preparation of the plant material and fungal includes freezing the material at a temperature of between -4ºC and -135ºC. In another more preferred embodiment, the freezing of step (b) is performed at a temperature between -18 ° C and -80 ° C.

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In this report the term plant material refers to any tissue from organisms of the Eukariota superein , Viridiplantae kingdom (commonly known as plants), and as fungal material is understood as any tissue from Eukariota , Fungi kingdoms (also known as fungi) ). In some cases, the vegetable pulp sheet could be composed of mixtures of plant material from different vegetables, or of plant material and fungal material, which can be denominated in one way or another depending on the percentage of the pasta.

In the case of making pasta sheets vegetable from nuts, it is convenient to carry out the freezing process at a temperature of -75ºC. So, in another preferred embodiment of this aspect of the invention, step (a) of preparation of plant and fungal material includes the freezing of the material at a temperature between -35ºC and -75 ° C.

In another preferred embodiment of this aspect of the invention, step (a) of preparation of the plant material and fungal includes freezing the material at a temperature of between -38ºC and -45ºC. In an even more preferred embodiment, to Freezing is performed at a temperature of -40 ° C.

In another preferred embodiment, step (a) of preparation of plant or fungal material from the procedure of invention also comprises subjecting the product to a process of cooking.

In another preferred embodiment, step (a) of preparation of plant or fungal material from the procedure of invention further comprises cutting the plant material and fungal

In another preferred embodiment the grinding of the plant or fungal material is made in a sorbetera. A Sorbetera is a food processor that shreds and turns into puree or cream frozen foods, in a single operation, and without defrost.

In another preferred embodiment dehydration of the rolled product is made at a temperature between 40 and 80 ° C In another more preferred embodiment the dehydration of the rolled product is made at a temperature between 60 and 65 ° C.

Dehydration or drying is a system of preservation that in addition to providing a difficult environment for the microbial growth, reduces the cost of transportation and storage by decreasing the weight and volume of products. The phenomenon is complex because it involves processes combined heat and mass transfer. The particular mechanism which controls the drying of a certain product depends so much on its structure as of drying parameters such as content of humidity, product dimensions, temperature of the drying medium, rates of heat transfer and moisture content in Balance. Two transport phenomena characterize drying: heat transfer from the surroundings to the food, heat conduction inside it and evaporation on the surface (a times inside the material), and mass transfer from the inside towards the surface of the material followed by the transport of the humidity from there to the surroundings.

The moisture content of a food can express based on the wet product: water mass / mass of wet product, or based on dry product: water body / mass of dry solids. The last form is the most used in the calculations of dried

The configuration of a dryer is basically a set of a feeder, a heater and a collector. There is screw-type feeders, vibrating plates, tables spinners, etc; the heaters can be direct, where the air is mixed with flue gases, or indirect where the product is heated with a heat exchanger. The maximum air temperatures are between 648 to 760 ° C in the direct heaters and 425ºC for indirect heaters.

There are batch dryers (Batch), such as burner dryer or tray dryer, and continuous dryers, such as the rotary dryer, tunnel dryers, band dryer, and the spray dryer.

Dehydration can be performed from all known ways, such as vacuum, with stove, or by lyophilization. Lyophilization is a drying process by sublimation that has been developed in order to reduce the losses of the compounds responsible for taste and aroma in food, which is greatly affected during conventional drying processes.

Lyophilization involves several stages:

-

Freezing (and conditioning in some cases) at low temperatures

-

Drying by sublimation of the ice (or frozen solvent) of the product frozen, usually at very low pressure

-

Dry product storage in controlled conditions.

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In another preferred embodiment, the process of the invention further comprises coating the laminated product dehydrated with an edible transparent film. In the examples of the invention describes the method of obtaining these films

In another preferred embodiment, the process of the invention also further includes frying the rolled product dehydrated.

In another preferred embodiment, the process of the invention further comprises baking the rolled product dehydrated.

In some of the vegetable sheets obtained, Two drawbacks have been detected:

- At the moment they are immersed in water, They lose their integrity and they fall apart. This is inconvenient when mixing them with more ingredients, since they absorb the moisture of these ingredients, and it is more difficult to work with these sheets. The sheet also loses color, for example as in the case of beet. In the case of submerging a sheet in water beet, pigments that are water soluble, color quickly water.

- Another added inconvenience is that at subject it to heat treatment, either in a dry oven, or in a deep fryer, The sheet is completely transformed. Its taste and smell are modified, and it has nothing to do with the initial sheet. The ones are not preserved colors, smells and textures of the vegetables themselves.

In order to provide a solution there are two options:

1- Incorporate a series of vegetables components that fix the sheet and maintain its state, and that be more elastic and manageable, as described previously.

2- Prepare transparent edible films, which they can be combined with the vegetable sheets; but that in turn, They can also be used as the sole base of the curlers.

Thus, during the manufacture of the sheets vegetable, solutions of pectin, starch have been incorporated, Cellulose and gums in different concentrations.

Pectin has been used in the case of tomato, because it is a raw product, and starch and gums in the case of cooked vegetable slices.

The reason for using one or another component is the T- to which these components form stable gels.

Thus, in the case of raw tomato, first a solution with water and pectin has been prepared at different concentrations. Water has been heated to 38 ° C, incorporated the pectin and has been homogenized with a blender. Once ready the solution has been incorporated into raw tomato puree, has been the whole mixture is beaten again and then laminated and dry

The rest of the sheets have been made based on cooked vegetables.

When mixed with starch or cellulose gels which are obtained at 60 ° C, does not affect the sheet because the vegetables They have already undergone a previous heat treatment.

The incorporation of these components has allowed the improvement of the sheets in elasticity and are more moisture resistant of the other ingredients of the roller.

Therefore, in another preferred embodiment, the step (a) of preparation of plant and fungal material in addition It includes the addition of oil.

In another preferred embodiment, step (a) of preparation of plant and fungal material also includes the addition of gelling agents. In a more preferred embodiment, The gelling agents are selected from the list comprising: pectin, starch, starch derivatives, cellulose, derivatives of cellulose, and gums, or any combination thereof.

Among the gelficants is:

- Alginic acid: it is obtained from different types of algae ( Macrocystis, Fucus, Laminaria , etc.) by extracting it with sodium carbonate and precipitating it by treatment with acid. The gels that form the alginates are chemical, and are not reversible when heated. Gels are formed in the presence of calcium, which must be added in a controlled manner to achieve the formation of ordered molecular associations. This property makes alginates unique among all gelling agents.

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- The agar: it is extracted with boiling water of several types of red algae, including those of the genus Gelidium . At concentrations of 1-2% it forms firm and rigid gels, reversible when heated, but with a peculiar characteristic, its great thermal hysteresis. This word designates the peculiarity that there is a large difference between the melting point of the gel (more than 85 ° C) and that of its subsequent solidification (depending on the type, less than 40 ° C).

- Carrageenans: they are a family of chemically similar substances that are mixed in commercial products. Three of them are the most abundant, differing, in addition, in details of their structure, in their proportion in the different raw materials and in their ability to form gels. They are obtained from various types of algae ( Gigartina, Chondrus, Furcellaria and others), already used as such to make dairy desserts in Ireland for over 600 years.

- Pectin: it is a natural polysaccharide, one of the major constituents of cell walls vegetables, and is obtained from the remains of the industry manufacture of orange and lemon juices and the manufacture of cider. It is cheaper than all other gelling agents, with the starch exception. They form gels in acidic medium, in the presence of large amounts of sugar, a situation that occurs in jams, one of its fundamental applications.

- Gellan Gum: a product recently introduced in the United States, having been authorized for use in the manufacture of ice cream and jams in the late 1990s. It is an extracellular polysaccharide made by a microorganism, Pseudomonas eodia ( Sphingomonas elodea ), when it grows on sugary materials. It is capable of forming gels in the presence of calcium or acids with polysaccharide concentrations as low as
0.05%

- Vegetable gums: they are products obtained of exudates (resins) and vegetable seeds, or produced by microorganisms Unlike those of the previous group, they do not usually form solid gels but more or less viscous solutions. Be they use, due to their great water retention capacity, to favor the swelling of various food products, to stabilize fruit pulp suspensions in beverages or desserts, for stabilize beer foam or whipped cream, etc. In general they are not digestible by the human organism, although a part is degraded by microorganisms present in the intestine. Metabolically assimilable to dietary fiber, they can produce beneficial effects by reducing cholesterol levels of organism.

- Garrotín gum: it is found in the seeds of carob ( Ceratonia siliqua ), a tree widely distributed in the countries of the Mediterranean basin. It is a very complex polysaccharide, capable of producing highly viscous solutions and is primarily used as a suspension stabilizer in soft drinks, soups and sauces. It is the substance of this type more resistant to acids. It is also used as a stabilizer in pastries, cookies, special breads, jams and canned vegetables, whipped cream or for mounting and other uses. It is used mixed with other polysaccharides to modulate its gelling properties. In particular, it gives elasticity to the gels formed by the agar and by the carrageenans, which if not usually would be too brittle, especially the former.

- Guar gum: it is obtained from a vegetable native to India ( Cyamopsis tetragonoloba ), currently also grown in the United States. For hundreds of years the plant has been used in human and animal feed. Gum has been used as a food additive only since the 1950s. It produces very viscous solutions, is able to hydrate in cold water and is not affected by the presence of salts. It is used as a stabilizer in ice cream, in products that must undergo high temperature sterilization treatments and in other dairy products. Also as a stabilizer in suspensions and foams.

- The gum tragacanth: it is the exudate of a tree ( Astragalus gummifet ) present in Iran and the Middle East. It is one of the stabilizers with the greatest history of use in food, probably for more than 2000 years. It is resistant to acidic media and is used to stabilize sauces, soups, ice cream, dairy products and confectionery products.

- Gum arabic: it is the exudate of the Acacia Senegal tree and some others of the same genus. It was known at least 4000 years ago. It is the most soluble in water of all the gums, and has multiple applications in food technology: as an aromatic fixative, foam stabilizer, emulsifier for flavorings in beverages, marzipans, in broths and dehydrated soups and in sauces.

- Xanthan gum: it is a relatively recent product, used only since 1969. It was developed in the United States as part of a program to look for new applications of corn, since it is produced by fermentation of sugar, which can be obtained previously from starch of corn, by the bacteria Xanthomonas campestris .

He is not able to form gels by himself, but yes to confer on food to which a large viscosity using relatively low concentrations of substance Xanthan gum is stable in a wide range of acidity, It is cold and hot soluble and resists very well the processes of freezing and thawing. It is used in emulsions, such as sauces, for example. Also in ice cream and to stabilize the foam of the beer. Mixed with other polysaccharides, especially with gum from carob tree, it is capable of forming gels, then being used in Puddings and other products. It is widely used to give consistency to the low-calorie products used in dietetics.

- The Karaya Gum: it is obtained as an exudate from an Indian tree ( Sterculia urens ). It is one of the least soluble gums, so that in reality what it does is absorb water, giving extremely viscous dispersions. It has application in the manufacture of sorbets, meringues and as a binding agent in meat products.

Starch acts very well as a thickener in normal conditions, but has a tendency to lose fluid when The food is frozen and thawed. Some derivatives of Starch have better properties and are used with values Nutritional similar and providing almost the same calories.

Among the derivatives of starch are, but not limited to polydextrose, oxidized starch, phosphate of monoalmidon, dialmidon phosphate, dialmidon phosphate phosphate, acetylated dialmidon phosphate, acetylated starch, acetylated dialmidon adipate, hydroxypropyl starch.

Celluloses and derivatives (for example, cellulose microcrystalline, cellulose powder, methylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethyl cellulose).

- Cellulose: it is a constituent polysaccharide of the walls of plant cells, representing the part Main materials such as cotton or wood. Is also the fundamental constituent of paper. The cellulose used in Food is obtained by breaking the fibers of natural cellulose, depolymerizing by hydrolysis in acidic medium wood pulp. The cellulose derivatives (from E-461 to E-466) are obtained chemically by a process in two stages: in the first, the cellulose obtained from wood or from Cotton remains are treated with caustic soda; in the second one, this alkalized cellulose is reacted with different compounds organic according to the derivative that you want to obtain.

Cellulose is not soluble in water, but it is dispersible Derivatives are more or less soluble, depending on the type concerned. With the exception of carboxymethyl cellulose, and to the Inverse of the other vegetable stabilizers, they are much less soluble in hot than in cold. The viscosity depends a lot on the degree of substitution. Act primarily as agents dispersants, to confer volume on the food and to retain the humidity. They are used in confectionery, confectionery and manufacturing of cookies. Carboxymethylcellulose is also used in drinks refreshing, in some types of sausages that are marketed without skin, in ice cream and dehydrated soups.

Emulsifiers

Many foods are two-phase emulsions, one watery and one fat. An emulsion consists in the dispersion of one phase, divided into extremely small droplets, in another with which it is not miscible. An idea of its smallness is given by the fact that in a gram of margarine there are more than 10,000 million water droplets dispersed in a continuous phase of fat. Emulsions are in principle unstable, and over time the droplets of the dispersed phase tend to regroup, separating from the other phase. This is the case, for example, when a previously stirred mixture of oil and water is allowed to rest. So that this separation phenomenon does not take place, and the emulsion remains stable for a very long period of time, a series of substances known as emulsifiers are used, which are located in the boundary layer between the droplets and the homogeneous phase. The properties of each emulsifying agent are different, and in general the mixtures behave better than the individual components. For example, milk is a natural emulsion
of fat in water, butter, margarine, most of the sauces and pastry doughs, among others.

- Lecithin: its main function in Food is like emulsifier. Lecithin is obtained as a by-product of the refining of soybean oil and other oils; be It is also found in the egg yolk, and is a component important of the cells of all living organisms, including the man. Commercial lecithin is formed by a mixture of different substances, most of which (phospholipids) They have an emulsifying action.

- Ammonium phosphate, YN emulsifier, YN lecithin: this emulsifier is obtained synthetically by glycerol treatment and subsequent phosphorylation and neutralization with hydrogenated rapeseed oil ammonia. The result is a mixture of various substances, mainly ammonium phosphates (about 40%) and fat that has not reacted. His properties They are similar to those of natural lecithins. They are used over Everything in chocolate making.

Other emulsifiers are stearate from polyoxyethylene (8), polyoxyethylene stearate (40), the polyoxyethylene monolaurate (20) sorbitan, polysorbate 20, polyoxyethylene monopalmitate (20) sorbitan, polysorbate 40, polyoxyethylene monostearate (20) sorbitan, polysorbate 60, polyoxyethylene (20) sorbitan triestearate, polysorbate 65, salts calcium, potassium and sodium fatty acids, mono and diglycerides of fatty acids, acetic esters of mono and diglycerides of fatty acids, lactic esters of mono and diglycerides of fatty acids, citric esters of mono and diglycerides of fatty acids, tartaric esters of mono and diglycerides of fatty acids, monoacetyltartaric esters and diacetyltartaric acid mono and diglycerides of fatty acids, mixed acetic and tartaric esters of the mono and diglycerides of fatty acids, sucrose esters, sucrose esters and acids fatty, sucroglycerides, polyglyceride esters of fatty acids non-polymerized foods, polyglycerol polyhydricinoleate, propylene glycol esters of fatty acids, mixed esters of lactic acid and dietary fatty acids with glycerol and propylene glycol, heat oxidized and reacted soybean oil with mono and diglycerides of food fatty acids, acid stearyl-2-lactic acid, stearoil 2 sodium lactylate, stearoyl 2 calcium lactylate, tartrate Stearoyl, sorbitan monostearate, Span 60, triestearate sorbitan, span 65, sorbitan monolaurate, span 20, monooleate sorbitan, span 80, sorbitan monopalmitate, span 40, caseinate calcium, sodium caseinate.

On the other hand, a series of transparent edible films that have been manufactured with cellulose, pure pectins, pectins mixed with calcium, proteins in general and starch.

These transparent films allow:

-

Preserve the vegetable leaf of the moisture, and that does not come apart in contact with the moisture of others ingredients with which we are performing the curl.

-

Preserve the sheet from direct heat, applied well through a dry oven or a deep fryer.

In this way, it is the film that supports the heat stroke, and the blade maintains its color, smell and taste initial.

This will allow the manufacture of sheets combined: vegetable sheets with transparent films groceries.

The films will also be used Edible transparent separately. By using them as a basis in the curlers, will allow unimaginable versatility in your elaboration. They will be able to incorporate herbs, fish, meat, etc.

By introducing these curlers in the oven, the film edible will allow the rest of the ingredients that make up the loop, get enough energy to emanate your primary aromas; without losing its integrity for example herbs aromatic such as dill, basil, etc.

In another preferred embodiment, the process of the invention further comprises packaging the laminated product according to any of the steps (e), (f) and / or (g).

Another aspect of the invention relates to the sheet of vegetable or fungal paste obtainable by the procedure of the invention, hereafter, vegetable paste sheet or fungal of the invention.

Said sheet can be used to coat other food products, roll-shaped, similar to the so-called `` sushi in rolls. Food products are mounted on the sheet of vegetable or fungal paste, and they are rolled, for example but without limiting ourselves, using a bamboo mat, closing and moistening the edge of the vegetable or fungal pasta sheet to It sticks. Optionally, the roll (or curl) can be cut in Portions of the desired size.

Therefore, another aspect of the present invention refers to a food product that contains the pasta sheet plant or fungal of the present invention. In one embodiment preferred, said food product is presented in raw: In another preferred embodiment, is presented elaborated, for example by cooking, baking or fried.

As a food product we refer to the present invention to any product for human consumption or animal, and more preferably for human consumption. As an example of products that can be made with the laminated product of the invention would be, but not limited to, the "sushi" curlers, where the seaweed sheet is replaced by the pasta sheet plant or fungal of the invention, complemented or not with the film transparent, or even combined with the seaweed sheet, or the Lasagna type products.

Throughout the description and the claims the word "comprises" and its variants not they intend to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and features of the invention will be partly detached of the description and in part of the practice of the invention. The following examples and drawings are provided by way of illustration, and are not intended to be limiting of the present invention.

Description of the figures

Fig. 1: Parchment textured sheet of broccoli

Fig. 2: Tomato slices.

Fig. 3: Raw eggplant sheet.

Fig. 4: Cooked potato foil

Fig. 5: Raw red pepper slices (A) and cooked (B).

Fig. 6: Raw beet foil

Fig. 7: Raw white leek slices.

Fig. 8: Raw onion foil.

Fig. 9: Raw pumpkin leaf.

Fig. 10: Raw zucchini sheet.

Fig. 11: Mushroom blade

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Detailed statement of embodiments

The invention will be illustrated below by means of tests carried out by the inventors.

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Example 1 General procedure

When preparing the products it was It is necessary to take into account the qualities that you wanted to keep, avoiding losses of salts, vitamins and other nutrients, maintaining textures of interest, etc.

Vegetables have been treated both raw and undergoing various heat treatments that will improve your handling, organoleptic properties and / or minimize load microbial The protocol for preparing plant products both for the preparation of sauces and pasta has the same flow chart, varying the final stages according to the product (Illustration 1):

1. Preparation of raw materials: cleaning and disinfection of vegetables, as well as chopping or crushing of them with chopper, blender, etc.

2. Freezing: facilitates the grinding of the Sample in frozen state (-40ºC).

3. Grinding: a device called Pacojet, which allows faster shredding with little Nutritional degradation of the product. Stages 3 and 4 are repeated to improve the final result, depending on the material indicted.

4. Laminate: the product is stretched with the help of a spatula on a smooth surface of siliconized paper to facilitate recovery after the next stage.

5. Drying: the sheets are dried to 60-65 ° C with aeration for about 12 hours.

6. Packaging: the different products developed are prepared for conservation according to their own nature and conservation convenience (boats, jars, trays, etc.)

The lamination process can be carried out in 3 ways:

1. The mashed vegetable is prepared as desired Get the sheet. Silicone paper is placed on a tray, place the mash on the paper with a saucepan, and spread it manually With a spatula. It's about extending it, to get a sheet as uniform as possible.

2. In this case, the vegetable puree is stretched in rolls of siliconized paper (for example, 60x40 cm).

3. It is a team consisting of a tape silicone conveyor, a container where the vegetable puree, where rollers that are rolling are located the mash.

Subsequently, the puree is dried by means of a dryer placed at one point of the tape, and the sheet leaves winding on another roller that is placed at the end of the process.

Finally, this roll of vegetable leaf, is cut in the different formats designed for later commercialization, either in sheets (for example 60X40 cm or more small), and they are packed.

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Preparation of transparent sheets or films

A solution of the material is prepared texturizer / gelling agent (those described above, and also, cellulosic materials). The solution obtained is treated with temperatures between room temperature and 90 ° C (beyond dissolution, the starches that work with need to gel at least 80-85 ° C and proteins denature at temperatures below 90 ° C).

The solution is laminated in the same way as has been described in the vegetable or fungal paste procedure, and it dried as described in the case of the vegetable pasta sheet or fungal

Additionally, in the preparation of these Sheets or transparent films can be added type additives plasticizers, emulsifiers, lipids (fatty acids), etc. (with in order to improve elasticity, or lipids in order to decrease permeability).

Given the small differences observed, the Work done has been classified according to the typology of raw material and the type of product processed, and within this classification the different raw materials are treated in a way individual.

Nut paste

The preparation of nuts follows the procedure of the invention, with the difference that in this case it has been convenient for the product to pass up to three times through the combination of freezing processes (at -75ºC) and milling with the Pacojet.

Family: Apiaceae Carrot

It is one of the most important vegetables to be marketed, especially for the amount of carotenoids that Contains: sim8.7 mg of carotenes and sim1.4 mg of vitamin A per every 100 grams of product. It is also interesting because its Caloric content is insignificant (39.4 kcla / 100 g).

The carrot has been treated raw according to protocol that has been described. The cream obtained has good appearance, with an appropriate texture. However, the product laminate is a brittle sheet, little elastic in dry color pale orange Although the taste and texture are pleasant, no It is a viable product in terms of handling.

In view of these results and interest Nutritional of the product, we proceed to submit it to different heat treatments that improve their properties (Table 1). The results show that the fried sheet is the most appropriate To work with her.

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TABLE 1 Sheet heat treatments carrot

one

FRITURA STEAM OVEN DRY OVEN

- Sweet taste

- Crushed texture

- Loss of carotenes in the oil

- Increases the sweet taste

- Unconsistent sheet

- loss of color

- Inappropriate texture in the mouth

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Family: Brassicaceae

Cabbages are also an interesting product for its nutritional composition.

Broccoli

To obtain a fine sauce from broccoli it is necessary to subject the product to two freezing processes and trituration. From this, the preparation of the sheet following a process very similar to that described for the carrot. However, the results obtained for both the sauce as the sheet are not up to the requirements as with the lateral shoots.

Submit the product to a cooking process for 10 minutes at 97 ° C prior to lamination allows obtain a more creamy and completely bound puree, as well as improve the properties of the sheet. This is due to the release of the pectins and hemicellulose that contain cell walls. The Blade is more elastic and allows to bend it without fracture. Have a Nice smell and a good taste on the palate.

Cauliflower

Cauliflower is a "softer" product, for What is enough a crushing stage. However the sauce It is discarded for its organoleptic properties: the product It acquires a brownish color and the taste is bitter.

Additionally, the sheet is very brittle for handling

Radish

Its nutritional composition includes its low caloric intake (17.26 kcal / 100 g). Prepare the cream requires Twice the product through the PacoJet, however the color attractiveness of radish is not uniform in the blade, and it is little consisting of the sauce.

Family: Solanaceae Tomato

The product is washed, peeled and removed the seeds with the aim of improving the final texture. After process it you get a foam type sauce, not very consistent to the elaboration of a sheet, so we proceed to repeat the protocol but without stripping the product in the preparation of the matter cousin. Both the foam and the foil have an acidic touch that It is pleasant to the palate. But the sheet has a texture brittle, fragile

The texture of the sheet is improved by adding oil to the crushed product and homogenizing the emulsion. For improve the flavor a little salt is added.

The optimized composition consists of 97% tomato, 2% oil and 1% salt.

You get an elastic texture and easily manipulable, which does not need to humidify in order to manipulate. In The mouth has a soft texture, which is easily broken by biting and It dissolves in the mouth.

After drying, the sheet loses 85% of His weight. It is elastic and easily manipulated. Its consumption It is pleasant, with a slightly acidic taste, and the color is attractive, although the intense red color of the tomato is lost.

Eggplant

About the consumption of raw eggplant There are conflicting opinions. Eggplant pulp contains solasonine described as a toxic substance that causes headaches and gastrointestinal disorders, but also There are opinions that consider the concentration of the product it's insignificant.

Its main problem is the oxidation of product. However, according to the tests performed, the taste It is pleasant, and the texture is earthy.

Potato

For the elaboration of potato slices it is It is essential to start from the cooked potato, mashed, or if not an unpleasant texture in the sauce and an excessively textured brittle on the blade.

It is important to maintain a good proportion between the ingredients to achieve a suitable product (56% potato (between 45 - 60%), 43% water (between 35 - 50%) and 1% salt (between 0.5 - 2%). Unlike other products, as part of the product cooked, it is not necessary to submit it to the process with sorbet, but it is sufficient to treat it in a Thermomix type device, and from there laminate it.

You get an elastic sheet, beige Of course, keeping the taste and smell of potatoes.

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Pepper

Both green pepper and red pepper they have a high water content and it is convenient to eliminate the maximum amount possible for handling, especially in the elaboration of the sheets. In general, the colors are paler that in the raw material, the sheets are elastic enough for handling due to pepsins. With regard to taste, The green pepper is not very pleasant, so you resort to fried and baked. The taste of the red pepper leaf is Nice, with a wide sweetness. If the pepper is previously cooked, the result is sweeter and more pleasant, and the color looks slightly intensified.

Family: Amarantaceae Beet

Both the sauce and the foil have a color grana similar to wine, and the taste is sweet. Color comes of pigments called betaines, which are water soluble, by what is not convenient for cooking the product to obtain a sheet Intense color

Following the procedure of the invention, you get a suitable sauce and an elastic sheet, so in Summary This product can be described as suitable.

Family: Amaryllidaceae Leek

This vegetable has two parts clearly differences between each other: the green aerial part and the part underground white. Both parties have been treated in a manner Independent.

The white part is a brittle sheet to which lacks elasticity for handling and requires a small proportion of water to handle it. Light taste Bitter, which is reduced with frying, but not with baking. The part green has a parchment texture, pale green and with nice smell, but brittle even moistened and has a marked bitterness.

Onion

The onion sauce is thin and the foil is elastic enough for handling. Due to the process of drying acquires a slight orange hue, especially at the edges. Its flavor is sweeter than in the original onion, but bitter final, so you do not proceed to work with a cooked product. Its elasticity characteristics are improved due to this treatment.

Garlic

Garlic has been tried to handle raw, since it loses much of the properties when cooked healthy that are attributed to him. The blade is strong in smell and Taste, with a spicy touch. The color of the sheet is ocher in the lateral and more greenish in the center after the drying process.

Family: Cucurbitaceae pumpkin

The crushed pumpkin has a nice color Pale orange, dimmer than pumpkin in origin. Its flavor is Sweet and nice. This product is suitable for processing of sauces and creams. As for the sheets, they keep the flavor sweet and orange tone, plus a wafer texture that make That this product seems interesting in terms of its development.

Zucchini

The results are similar to those obtained for the pumpkin, although the blade is thin and more brittle in dry, and requires moistening it for handling. The baking of the blade brings a crispy touch and highlights its sweet taste.

Family: Asteraceae Artichoke

The artichoke is a difficult product of handle, since peeling it browns immediately. In any In this case, the procedure followed is similar to that used until moment, although with caution in the times and the incidence of light.

In crude, very astringent products are obtained, with a smell of freshly cut grass, and dark from oxidation. Working with cooked artichoke you get nice products in taste and smell, but the texture in the mouth is not so pleasant and the sheets are brittle.

Lettuce

The main problem with these products is the oxidation they suffer when crushing, so they darken a lot. They have performed tests to obtain sheets with chicory and leaf Oak. In the case of the oak leaf, the product is a sheet of black color and acid taste. Chicory also presents a dark color and, in this case, the taste is bitter.

Mushrooms

Due to the interest that this product has in gastronomy and, having in mind some possibilities for the development of sheets of the same since creams and sauces are well known, we have proceeded to the treatment of mushrooms of the genus Calocybe (spring mushroom or ziza ) according to the method of the invention defined. The result is a parchment-looking sheet, with a mushroom smell and taste, but bitter in the end. The taste problem must be solved with a subsequent treatment of the product in the assembly (frying, baking, etc.).

Nuts

It starts from a varied range of nuts and it is about covering a range of compositions such that they can be establish relationships between composition and results obtained (Table 2). In this way the extrapolation of the Results to other raw materials.

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TABLE 2 Nutritional composition of the different nuts analyzed

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In this case, given the similarity between analyzed products and their results, conclusions can be established in a common way: the treated raw material has a high fat content, so it is adequate at the time to make a cream with an appealing appearance, taste and texture nice, etc. (Table 3).

TABLE 3 Sensory evaluation of fruit creams dry

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The research work did not focus on the drying process, but mainly the adding products that will help improve texture and consistency of the sheet. Prior to the addition of various additives, it has been proven that the different extended creams do not Laminate correctly and show fat oozing surface and a product without any consistency. The test of roasted at low temperature dry, with steam, etc. allow Toast the extended cream and give it an interesting flavor. The The first texturizers tested are starches and derivatives thereof, to take advantage of its ability to act as fat absorbers. TO example of the tests performed, the test is presented made with the macadamia nut (the most fatty product) and the pine nut (the least fatty) with Maltosec. This product is a tapioca maltodextrin. Different proportions have been tested of the product, depending on the fat content:

- Macadamia nut: Maltosec at 2, 7 and 15%

- Pinion: Maltosec 2, 7 and 10%

And the results obtained are summarized in the following table (Table 4).

TABLE 4 Effect of Maltosec on nut creams macadamia and pinion

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Tests have also been performed with others Texturizers based on gums or containing fractions thereof, hydrogel tests have been performed.

Example 2 Analysis of the microbiological load

In this task the evolution in the time of the products prepared according to the resulting protocols of the established experimental design. Microbiological analysis It depends on the type of raw material, but the possible critical points that must be controlled in the process of Product handling and processing.

Thus, in the case of vegetables it has been analyzed the microbiological load of raw vegetables simply crushed (Table 6) and dehydrated products (Table 7) and cooked (only red pepper and tomato for the results obtained) According to the results obtained, raw sampled vegetables have a correct microbial load according to the applicable regulations (Table 5).

When making a comparison between results shown in both tables, it should be taken into account that in All cases studied weight loss due to the process of drying has been between 75 and 85%, so it should not be conclude that it is an increase in the load, but must analyze in each specific case the weight loss occurred.

TABLE 5 Microbiological limits considered

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TABLE 6 Microbiological load of raw vegetables crushed

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TABLE 7 Microbiological load of raw vegetables, crushed and dehydrated

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Nuts have also been analyzed at the reception of the samples (Table 8) and later regarding their conservation.

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The conservation of the Products developed from a microbiological point of view. Dadaist the different nature of the products, a clear has been established difference between dehydrated samples and those that are not They had dried to determine the preservation protocol.

Dehydrated sheets cannot be preserved directly in refrigeration or freezing, since they absorb a large amount of water during storage time. With these products, temperature conservation has been studied ambient, for relatively fast use of the sheet, packaged at vacuum to optimize its conservation at room temperature, and packed with a good moisture barrier to establish The effect of cold on the product's shelf life.

The sheets stored at room temperature without control of the atmosphere, remain intact for more than 15 days. The need to increase the shelf life of this format, which would be for on-site use, has not been determined. Vacuum packaging increases this conservation and there are no significant differences due to refrigeration preservation during the period of time studied in the framework of this task whose total duration is four months.

In general, these products have to be packaged in doses close to daily consumption to ensure your safety and your organoleptic properties. Long-term conservation does not presents problems in airtight containers with modified atmosphere or vacuum, and the overall result improves with cooling.

Claims (19)

1. Procedure for obtaining a sheet of vegetable or fungal paste comprising:

to.

preparation of plant material or fungal

b.

grinding of plant material or fungal of step (a),

C.

rolled product milled step (b), and

d.

dehydration of the rolled product of step (c).

2. Procedure according to claim above, where step (a) of preparation of plant material and fungal includes freezing the material at a temperature of between -4ºC and -135ºC. 3. Method according to claim 2, wherein the freezing is carried out at a temperature between -18 ° C and
-80 ° C. 4. Procedure according to any of the claims 2-3, wherein the freezing is performed at a temperature between -35ºC and -75ºC. 5. Procedure according to any of the claims 2-4, wherein the freezing is performed at a temperature between -38ºC and -45ºC. 6. Procedure according to any of the claims 2-5, wherein the freezing is performed at a temperature of -40 ° C. 7. Procedure according to any of the claims 1-6, wherein step (a) of preparation of plant and fungal material includes submitting the product to a cooking process. 8. Procedure according to any of the claims 1-6, wherein step (a) of preparation of plant and fungal material includes chopping the plant and fungal material. 9. Procedure according to any of the claims 1-8, wherein the grinding of the plant and fungal material is made by a sorbet. 10. Procedure according to any of the claims 1-9, wherein the dehydration of the rolled product is made at a temperature between 40 and 80 ° C 11. Procedure according to any of the claims 1-10, wherein the dehydration of the rolled product is made at a temperature between 60 and 65 ° C. 12. Procedure according to any of the claims 1-11, further comprising coating the dehydrated laminated product with a transparent film edible. 13. Procedure according to any of the claims 1-12, further comprising frying the dehydrated laminated product. 14. Procedure according to any of the claims 1-13, further comprising baking The dehydrated laminated product. 15. Procedure according to any of the claims 1-14, wherein step (a) of preparation of plant and fungal material also includes the oil addition 16. Procedure according to any of the claims 1-15, wherein step (a) of preparation of plant and fungal material also includes the addition of gelling agents. 17. Method according to claim 16, where the gelling agent is selected from the list comprising: pectin, starch, starch derivatives, cellulose, derivatives of cellulose, and gums, or any combination thereof. 18. Sheet of vegetable or fungal paste obtainable by a method according to any of the claims 1-17. 19. Food product containing the foil of vegetable or fungal paste according to the preceding claim.