RU2160996C1 - Method of producing food confectionery product from vegetables - Google Patents

Abstract

FIELD: food industry, in particular, confectionery and canned foods industries. SUBSTANCE: food product may be used for preparation of confiture, jams, fruit paste, supplies or marmalade from vegetables. Method involves washing and peeling carrot and pumpkin; blanching of vegetables and their following grinding and ageing for 10-30 min in 0.8-2.0-% solution of citric acid; boiling down of prepared vegetables with sugar and during this process introducing green head cabbage pectin and 45-55-% of citric acid solution. 100-200 kg of pumpkin, 105-180 kg of sugar, 2.4.5 kg of green head cabbage pectin and 2.4-5 kg of citric acid are taken per each 100 kg of carrot. The proposed product possesses taste and flavor of apricots. EFFECT: increased storage time due to stable structure resistant to stratification. 10 cl, 2 ex

Description

 The invention relates to the food industry, in particular the confectionery and canning, and can be used in the production, mainly, of confiture, jam, marmalade, sauce, stock or marmalade from vegetables.

A known method for the production of marmalade, which involves chopping carrots, mixing it with sulfuric acid, heat treatment at 80-90 ^o C and pH 1.2-1.6, rubbing softened carrots to a puree state, adding 20-50% sugar to the pureed mass and boiling the mixture to a moisture content of 33-35% (SU, 1577752 A1, 04/08/08).

 The disadvantages of the method include the use as an acid-forming medium of sulfur dioxide, which worsens the working conditions in the workplace.

There is also known a method of producing substitutions from vegetables, in which mashed carrots or beets or pumpkins make methyl cellulose swollen in water. The mixture is heated to 60 ^o C. As a result of the heating process, liquid is removed from the mixture, which is removed. Sugar is added to the compacted mass and the mixture is boiled up to 70% of solids. The resulting concentrate can be used in the preparation of whipped confectionery (SU, 1556634 A1, 04/15/90).

 The disadvantages of the method should include the complexity of the process associated with the preliminary preparation of a solution of methyl cellulose, as well as with the removal of liquid released during the preparation process.

 Closest to the claimed is a method of obtaining a root vegetable root, in which they are washed, peeled, crushed, mixed with sugar and milk whey, previously boiled to obtain a syrup with a solids content of 84-86%. The ratio of the crushed mass of vegetables and syrup is chosen in the range of 1: (1.45-1.71), after which the mixture is boiled and cooled.

 The disadvantages of the method include the low organoleptic characteristics of the finished product associated with the presence in it of taste and aroma of the feedstock.

 The proposed method is aimed at creating a food product from vegetables with the taste and aroma of apricot with an extended shelf life due to the presence of a stable structure resistant to delamination.

 The claimed technical result is achieved by the fact that in the method for the production of a confectionery product from vegetables, including washing, peeling, grinding, boiling the crushed vegetables with sugar and packaging the finished product, it is provided that carrots and pumpkin are used as vegetables, while before chopped vegetables are pre-blanched, then they are kept in a 0.8-2% citric acid solution for 10-30 minutes, after which the solution is removed, during boiling, cabbage pectin and 45- 55% citric acid solution, with 100-200 kg of pumpkin, 105-180 kg of sugar, 2-4.5 kg of cabbage pectin and 2 - 4.5 kg of citric acid for every 100 kg of carrots.

 The specified sequence of methods and the ratio of the claimed components fully ensures the achieved technical result.

 The pectin substances of carrots and pumpkins do not have sufficient gel-forming ability, therefore, as a gelling agent, food pectin from agricultural waste of white cabbage is used (TU 10-03-ROSSI 04-92, approved on 12.19.91).

 White to light gray white cabbage pectin has a fine-fibrous structure, slightly acid taste, and odorless.

 Mass fraction of pectin (in terms of calcium pectate) is not less than 75%.

 Mass fraction of moisture not more than 10.6%.

 Mass fraction of ash is not more than 1.5%.

 Mass fraction of acetyl groups not more than 0.6%.

 The degree of esterification is not less than 45.0%.

 Sosnovsky strength not less than 600 mm Hg

 pH of a 1% solution of 3.1-3.5.

Microbiological indicators:
the number of mesophilic aerobic and facultative anaerobic microorganisms CFU in 1 g is not more than 1 • 10 ⁴ ;
bacteria of the group of Escherichia coli in 0.1 g are not allowed;
pathogens, including salmonella in 25 g of the product are not allowed;
mold, CFU in 1 g not more than 100;
yeast, CFU in 1 g not more than 100;
The mass fraction of toxic elements (lead, cadmium, arsenic, zinc, mercury and copper) must not exceed the established biomedical requirements and sanitary standards for the quality of food raw materials and food products approved by the USSR Ministry of Health N 5061-89.

 The quantitative ratio of the claimed components, as well as the sequence of implementation of the method provides for the accumulation in the process of heat treatment of aromatic substances that determine the taste and aroma of apricot and golden amber color. Qualitative indicators of white cabbage pectin, the amount of this pectin, as well as the amount of citric acid added to the vegetable mixture determine not only the taste characteristics of the finished product, but also its structural and mechanical properties. This leads to the creation of a stable structure with a pH of 3.5-4.0, resistant to microbiological spoilage and delamination.

 The method is as follows.

 Carrots and pumpkins are sorted, washed, peeled. Vegetables prepared in this way are blanched, for example, with hot steam and cut into pieces. Pieces of vegetables are kept in a 0.8-2% citric acid solution for 10-30 minutes, after which the solution is removed. Vegetables are mixed with sugar or sugar syrup and the boiling process begins. In the process of boiling, mainly 3 minutes before its end, white cabbage pectin in dry form or in the form of an aqueous solution and a 45-55% citric acid solution are added to the boiled mixture. Each type of confectionery product is boiled to a certain solids content in the finished product. So, for example, jam is boiled up to 68-70% of dry matter, jam and marmalade up to 68-70%, jam up to 66%, cooking up to 69%, supplies up to 52-70%, confiture up to 55% of dry matter. The quantitative ratio of the claimed components is selected based on the fact that for every 100 kg of carrots they take 100-200 kg of pumpkin, 105-180 kg of sugar, 2-4.5 kg of cabbage pectin, 2-4.5 kg of citric acid.

 The method may provide that, to obtain jam, cooking or stock, the boiled mixture is wiped. To obtain marmalade, the boiled mass is wiped and poured into gelation forms. The method may also provide that any finished product may be pasteurized.

 Example 1

 To get jam, carrots and pumpkins are sorted, washed, peeled, blanched with hot steam and cut into cubes with a side size of 1 cm. Vegetables cut in this way are kept in a 1% citric acid solution for 15 minutes. Then the solution is removed. Vegetables are mixed with sugar syrup and the boiling process begins. The boiling process is carried out to 65% of solids, after which an aqueous solution of cabbage pectin and a 50% solution of citric acid are added to the mixture. The mixture continues to boil until tender, namely up to 68% solids. The finished product is Packed in glass jars and sent for storage. To prepare the product, for every 100 kg of carrots, 100 kg of pumpkin, 150 kg of sugar, 4 kg of white cabbage pectin and 3.5 kg of citric acid are taken.

 The finished product has a taste pronounced apricot tones, golden amber color, pH 3.5.

 Example 2

 To get the carrots, carrots and pumpkins are sorted, washed, peeled, blanched with hot steam and cut into 3 cm slices. The vegetables cut in this way are kept in a 1% citric acid solution for 15 minutes. Then the solution is removed. Vegetables are mixed with sugar syrup and the boiling process begins. The boiling process is carried out up to 68% of solids, after which an aqueous solution of cabbage pectin and a 50% solution of citric acid are added to the mixture. The mixture is continued to boil until tender, namely up to 69% solids. After that, the boiled mixture is rubbed until smooth, packaged in glass jars, pasteurized and sent for storage. For the preparation of the product, for every 100 kg of carrots, 200 kg of pumpkin, 180 kg of sugar, 4.5 kg of white cabbage pectin and 4.5 kg of citric acid are taken.

 The finished product has a taste pronounced apricot tones, golden amber color, pH 4.0.

 Thus, the implementation of the proposed method allows you to create a food product from vegetables with the taste and aroma of apricot with an extended shelf life, due to the presence in it of a stable structure, resistant to delamination.

Claims (10)

 1. A method of manufacturing a food confectionery product from vegetables, which includes washing, peeling, chopping, boiling the chopped vegetables with sugar and packaging the finished product, characterized in that carrots and pumpkins are used as vegetables, while the vegetables are blanched before chopping, after which they are kept in a 0.8 - 2% citric acid solution for 10 - 30 minutes, after which the solution is removed, during boiling, cabbage pectin and 45 - 55% citric acid solution are added to the mass, at for every 100 kg of carrots, 100-200 kg of pumpkin, 105-180 kg of sugar, 2-4.5 kg of cabbage pectin and 2-4.5 kg of citric acid are taken.  2. The method according to p. 1, characterized in that the finished product is a jam.  3. The method according to p. 1, characterized in that the finished product is a jam.  4. The method according to p. 1, characterized in that the finished product is a weld.  5. The method according to p. 1, characterized in that the finished product is a supply.  6. The method according to p. 1, characterized in that the finished product is marmalade.  7. The method according to p. 1, characterized in that the finished product is a confiture.  8. The method according to any one of claims 3 to 5, characterized in that after boiling, the mass is wiped to a homogeneous composition.  9. The method according to claim 6, characterized in that after boiling, the mass is wiped and poured into gel forms.  10. The method according to any one of claims 1 to 9, characterized in that the finished product is pasteurized.