LV11963B - RETURN FROZEN METHOD - Google Patents

Abstract

This invention pertains to the food industry, namely freezing food for storage. To improve the quality of frozen blackcurrants so that they can be used for desserts, the berries should be frozen in bunches and candied before that with mono- or disaccharides, or a mixture of both, on the basis of 2-10% of the total volume. Bunches should be washed, dried, mixed with sugar and glucose (2-10% of the total volume), fructose, sucrose, or their mixture, packaged into containers, kept for 4-24 hours at the temperature of 18+-4 degrees C, and then at the temperature of -6 down to -20 degrees C. The berries' inherent natural fresh taste and aroma of blackberry stays in the fruit stalks. Bunches could be served for dessert separately or along with other fruit and berries.

Description

COLD FREEZING METHOD

The invention relates to the food industry, in particular to the storage of agricultural products by freezing.

In the production of herbal products, including fruits and berries, one has to take into account the very narrow season of production, which for black currants can be 2-4 weeks. For long-term use, products which cannot be sustained for a long time, such as most fruits and berries, are processed into jams, juices, compotes, etc., as well as dried or stored at reduced temperatures.

Lowering the temperature to 0 ... -1 ° C has little effect on the shelf life of black currants, optimally extending it for 7 to 10 days (Fruit belge, 1985, V.53, N ° 415, 317 322).

For long-term storage it is necessary to freeze berries at -20 ... -56 ° C, then keep them optimally at -18 ° C.

However, when thawing berries, thawing and loss of berry shape is observed, which is explained by the breaking down of cell walls to form ice crystals. The soft berries have a tangy taste, lose their aroma and diminish their specific taste.

In order to overcome the above disadvantages, multi-stage freezing, liquefied gas freezing, such as CO2 (Acta Acad. Agr. Ac. Ol. Technol. Alim. 1991, N ° 24, 183-192), partial drying of the water is carried out ( Πηιιι. NpoM. 1988, N ° 10, 46-47). The above measures do not prevent the deterioration of the aroma and taste, but only reduce their loss.

In order to improve the organoleptic properties of the berries, the berries can be pre-sugared with monoun disaccharides before passing through freezing. For sugaring, berries and sugar are taken in a ratio of 5: 1 to 1: 5 (USSR Certificate of Author No. 1.596.515, Cl. A 23 L 1/212, A23 L 1/221, A 23 L 3/36; 20.06.88). .

The given USSR author's certificate is taken as a prototype.

The full preservation of aroma, taste and color of berries without thick peel gives a number of disadvantages, especially in the case of berries with dense peel, including black currants.

First. Sugaring blackcurrant by prototype promotes blackcurrant thawing.

Secondly. Thawing is guaranteed by the mandatory wounding of the dense skin by peeling the berry off the stalk.

As a result, the berries retain some organoleptic properties, but they do not have the same appearance, and are no longer used for dessert because they become soft.

The object of the invention is to improve the quality of frozen black currants.

The objective is achieved by freezing bunches of blackcurrants, previously sprinkled with mono- or disaccharides, giving them 2 to 10% of the total weight and holding for 4 to 24 hours at a temperature of 18 ± 4 ° C.

The invention is realized in this way.

1. Rinse and shake off excess moisture in 10 kg of blackcurrant bunches (without calculating the weight of the stems). Apber, stirring with 200 g of sucrose, and keep for 24 hours at 18 ± 4 ° C.

The mass shall be packed in plastic boxes of 400 g, frozen and stored at -20 ± 2 ° C.

The berries retain their specific aroma and taste after 6 months of storage, with a slight touch.

After completely thawing - a little soft, some lost shape.

Served for dessert.

2. Rinse 10 kg of blackcurrants in bunches, dry in warm air and sugar in a mixture of 500 g of fructose and 500 g of glucose, weigh in 200 g polyethylene bags and hold for 4 hours at 18 ± 4 ° C.

Freeze at -16 ° C.

The berries, after 6 months of storage, are distinguished by their specific aroma and taste, with the distinctive sweetness of sweet blackcurrant.

Served for dessert.

In the presence of glucose and some other monosaccharide, the sweeteners are taken in as if no other sugar had been added to glucose, that is to say, there was no rapid increase in blood glucose. Consequently, such a mixture, with a sufficient sweetness effect, prevents an increase in the glycogen index and is recommended in the food industry.

The controls are frozen blackcurrant berries without stalks in plastic boxes at -20 ±

2 ° C.

The patentable process is illustrated by the following examples.

Example 1:

rinsed berries in bunches, shake off excess water and stir with 200 g of icing sugar. The mass is kept at 18 + 4 ° C for 24 hours and packed in 400 g plastic boxes.

Resistant at -20 ± 2 ° C.

Berry appearance after 6 months storage at temperature:

• at 0 ... -2 ° C - natural bunch appearance, berries firm, round;

• at 4 ± 2 ° C - natural bunch appearance, berries slightly softer than natural;

• at 20 ± 2 ° C - appearance of a natural bunch, berries slightly softer than natural, some berries have lost their shape. Berry damp.

Taste and aroma - similar to the taste and aroma of fresh berries, with a slight bitter taste.

Controls all berries have lost their shape, at 20 ± 2 ° C intense thawing, weak blackberry specific taste and aroma, berries are acidic.

Not for use in dessert, but only as an additive in desserts.

Example 2.

rinsing, drying and sprinkling with a mixture of 500 g of fructose and 500 g of glucose. Mix the berries, weigh 200 g in polyethylene bags, hold for 4 hours at 18 ± 4 ° C, place the bags in cardboard boxes and freeze at -16 ° C.

After 6 months of storage, the berries are distinguished by their specific aroma and taste, with the distinctive sweetness of sweet blackcurrant. Thawing - does not occur, berries above + 4 ° C - moist.

Appearance - as in Example 1.

They are served for dessert because the bunches are firm, the berries stick to the stalk and do not drop.

Example 3:

rinse, shake off excess water and sprinkle with 600 g of fructose while stirring. Packaged in a 150 g plastic dish and held for 8 hours at 18 ± 4 ° C.

Store at -6 ± 2 ° C.

Taste and aroma - similar to fresh berries, with a slight touch of taste.

Appearance - as in Example 1.

Served for dessert.

Thawing does not occur, berries above + 4 ° C - moist.

Controlled: The berries are brownish-blue, have lost their specific taste and odor, and have a foreign taste.

Berries thaw, become soft, not used for dessert.

Claims (1)

The method of freezing black currants by sprinkling berries with sugar is characterized by the use of berries in bunches, which are sprinkled with mono- or disaccharide or a mixture thereof for 4-24 hours at 18 ± 4 to improve the quality of frozen black currants. ° C and frozen at -6 ... -20 ° C, but the components are in the following proportions, by weight: blackcurrant bunches 90 - 98 mono- or disaccharides 2-10