RU2021742C1 - Method for production of preserved beans - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves washing the vigna beans of milky-wax ripeness, blanching, and filling them with marinade which contains additionally garlic, Jamaica pepper, green spices, sweet pepper and horse radish leaves in the following relation of components, wt.-%: water, 64; acetic acid, 4; common salt, 12; garlic, 10; Jamaica pepper, 0.2; green spices, 6-8; sweet pepper, 0.5; and horse radish leaves, 2.5. EFFECT: improved taste.

Description

 The invention relates to the food industry, canning industry.

 There is a method of producing a significant assortment (up to 40 items) of canned vegetable marinades, which consists in washing, cleaning, cutting (or chopping), blanching vegetables, laying in cans, pouring marinade, which includes salt, sugar, spices, acetic acid ( for weakly acid marinades - 10-1.5%, acid - up to 2.5%). Canned jars are sterilized or pasteurized (GOST 1633-73 as amended in 1982 Canned vegetable marinades).

 However, these methods have the following disadvantage. For the production of vegetable marinades, a traditional assortment of vegetables is used: cucumbers, squash, tomatoes, pumpkin, zucchini, white cabbage, beets, onions, garlic, before, etc., the protein content of which does not exceed 2%. The biological value of these proteins is also low due to the low content of essential amino acids in them. Thus, the lysine content ranges from 26 (for cucumbers to 92 (for beets) mg per 100 g of product. As a result, vegetable marinades are characterized by a low protein content and amino acids that are most important in human nutrition.

 The closest technical solution, selected as a prototype, is a method of preserving vegetable beans [1], which includes the preparation of beans, blanching, packing in cans, pouring marinade, which contains water, 8% vinegar and salt, capping jars and sterilization.

 Vegetable beans, like other leguminous vegetables (green peas, vegetable beans), differ favorably in protein content from these vegetables used in the production of marinades. The protein content in beans was 4.0% (for green peas - 5.0%, for vegetable beans - 6.0%).

 The aim of the invention is to increase the organoleptic and biological properties.

 This is achieved by the fact that for the production of canned food from legumes, beans are used as a raw material in the stage of milk-wax ripeness, and marinade is used for pouring, which additionally contains garlic, allspice, spicy greens, capsicum and horseradish leaves.

 Asparagus beans in the stage of milk-wax ripeness (12-14 days old) reach 80 cm in length, have a diameter of 7-8 mm, average weight of 20-25 g. They have a delicate texture, do not have a parchment layer, are rich in nutrients and vitamins. The total sugar content in the beans is 2.25-3% fat, 0.42-0.5% fat; fiber 7.5-8.25%; vitamin C 27.3-53.7%; Vitamin PP 1.3-1.5 mg%.

 Wigna beans contain extremely high protein compared to other vegetable legumes and traditional vegetables - up to 12% well balanced in amino acid composition. The lysine content reaches 6.8%, threonine - 5.4% by weight of protein.

 The use of wigna beans as a raw material for vegetable marinades provides high-protein canned goods with excellent presentation and high taste.

 When the declared ratio of the components of the marinade, the obtained wigney beans lose their specific taste that is inherent in the legumes, and acquire the taste and aroma that is characteristic of pickled cucumbers and squash.

 The claimed method for the production of canned food from legume beans is implemented as follows.

Wigna beans in an amount of 70-75 to the net weight of canned food are freed from the stalks, washed, blanched for 5 minutes, a bunch of beans is formed, spirally laid in 650 ml glass jars, filled with marinade, consisting of 64% water, for 4 % of vinegar, 12% of table salt, 10% of garlic, 0.2% of allspice, 4.2% of dill, 2.6% of parsley, 0.5% of capsicum, 2.5% of horseradish leaves. Banks hermetically sealed and sterilized at 105 ^{° C} for 15 min, at a pressure of 1.8 atm.

 The manufacture of canned food from cowpea beans makes it possible to expand the assortment of canned vegetables and increase their quality due to a sharp increase in their protein and independent amino acids, primarily lysine.

Claims (1)

METHOD FOR PRODUCING CANNED BEANS, which involves cleaning beans from the stalks, washing, blanching, packing in containers, pouring marinade containing water, table salt and vinegar 8%, hermetically sealed cans and sterilization, characterized in that beans are used as raw materials Wigns of milk-wax ripeness, and the marinade additionally contains garlic, allspice, spicy greens, capsicum and horseradish leaves in the following ratio, wt.%:
Water 64
Vinegar 8% 4
Salt 12
Garlic 10
Allspice 0.2
Spicy greens 6.8
Capsicum 0.5
Horseradish Leaves 2.5