RU2207014C2 - Method of preparing vegetable-based seasoning - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: vegetable destined for seasoning, prior to be mechanically treated, are treated with at least one arachidonic, jasmon, or eucosapentaenic acid lower alkyl ester and chitosan, and then are aged. EFFECT: increased storage time. 2 ex

Description

 The invention relates to food technology.

 A known method of preparing a seasoning based on vegetables, involving the preparation of vegetables and spices, their grinding and mixing with fresh tomato mass and salt with simultaneous pasteurization by joint ultrasonic spraying (SU 1793889 A3, 02/07/1993).

 The disadvantage of this method is to obtain the target product, prone to microbial spoilage.

 The technical result of the invention is to increase the shelf life of the target product, enrich its composition and improve organoleptic properties.

This result is achieved by the fact that in a method for preparing a seasoning based on vegetables, which involves preparing vegetables and spices, chopping them and mixing them with fresh tomato mass and table salt with simultaneous pasteurization by co-ultrasonic spraying, according to the invention, the vegetables are treated with a mixture of at least a lower alkyl ester of jasmonic or arachidonic, eicosapentaenoic acid or chitosan and in the ratio by weight of close to 1: 1, in an amount of 0,5-1 • April ¹⁰ mg / and incubated 2-5 hours and ultrasonic atomization is performed without access of oxygen.

 The method is implemented as follows.

 Vegetables intended for seasoning, before or in the process, or after preparation, are treated with the above mixture in the amount indicated above. The processing time depends on the composition of the preparatory operations. For example, tomatoes that are not machined during the preparation process can be treated with a mixture both before and after the preparatory operations. Root crops, such as carrots, it is advisable to subject to processing after washing, that is, in the process or after preparation. For onions, which in the process of preparation remove the feather, the bottom and cover leaves, processing must be performed before these operations. After processing, the vegetables stand for 2-5 hours. Chitosan and esters of arachidonic, jasmonic and eicosapentaenoic acid do not interact with the receptors of higher plants, but integrate into their membranes and partially assimilate. Since mixtures of the listed substances are synergistic eliminators, their assimilation leads to the formation of an immunization signal at the cellular level, which plant tissues realize after 2-5 hours from the introduction of the mixture. As a result, ultrastructural restructuring of plant tissues and the accumulation of native phytoalexins occur. After the exposure is complete, the vegetables are ground to the required consistency, for example, using a washing machine, and then the recipe mixture is prepared with simultaneous pasteurization by joint ultrasonic spraying of all the recipe components. Ultrasonic atomization is carried out without oxygen for the most complete conservation of native biologically active substances and exogenously introduced into the mixture of esters of unsaturated fatty acids with F-vitamin activity. The resulting target product is Packed in consumer packaging.

 The resulting product is more resistant to microbial spoilage due to the increased content of native phytoalexins in it. At the same time during experimental storage it was found that seasonings obtained by the proposed method are less prone to delamination, which is estimated as an improvement in organoleptic properties.

Example 1
The seasoning is prepared from tomatoes, sweet pepper, parsley, celery and dill, treated with a mixture taken in a 1: 1 ratio of arachidonic acid and chitosan ethyl ester in an amount of 0.5 mg / t and aged after processing for 5 hours, as well as cooked salt, sugar and ground black pepper, by rubbing them, co-ultrasonic atomization and packaging in sterile bags of combined film material. The shelf life until signs of microbial spoilage in the room at room temperature was 9 months, and for a similar seasoning obtained from unprocessed vegetables, 6 months.

Example 2
The seasoning is prepared from tomatoes, red hot pepper, parsley, celery and dill, carrots and onions, treated with a mixture of methyl esters of all these acids and chitosan, taken in a ratio by weight of 1: 1: 1: 3, in an amount of 1 • 10 ⁴ mg / t and aged for 2 hours, and sodium chloride. Technology and result coincide with example 1.

 Thus, the proposed method allows to increase the resistance of seasonings to microbial spoilage and delamination and enrich the composition of their biologically active substances.

Claims (1)

A method of preparing a seasoning based on vegetables, which involves preparing vegetables and spices, chopping and mixing them with fresh tomato mass and table salt with simultaneous pasteurization by joint ultrasonic spraying, characterized in that before grinding, the vegetables are treated with a mixture of at least one arachidonic or jasmonic alkyl ester or eicosapentaenoic acid and chitosan in a ratio by weight of close to 1: 1, in an amount of 0,5-1 • April ¹⁰ mg / m and allowed to stand 2-5 h, and ultrasonic spraying is carried out without access of oxygen.