RU2216974C1 - Method for producing of canned food with the use of dry vegetable raw material - Google Patents

Abstract

FIELD: canned food industry. SUBSTANCE: method involves recovering dry vegetable components in the presence of preparation produced by sequential extracting of Mortierella jenkinii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue; introducing solid components and liquid media into can; sealing and sterilizing. EFFECT: reduced consumption of additives preventing dried vegetable components from cooking in liquid media, reduced influence of additives on flavor of final product, and increased color stability of final product. 2 ex

Description

 The invention relates to the technology of the canning industry and can be used in the manufacture of sterilized canned food containing dried plant components.

 A known method for the production of canned food using dried vegetable raw materials, comprising packing in a consumer container solid components comprising at least one dried component of vegetable origin, and a filling liquid containing a soluble edible salt of a polyvalent metal selected from the group of macro- and microelements, sealing and sterilization (EA 001572 B1, 04/23/2001).

 The disadvantage of this method is the low color stability of the target product.

 The technical result of the invention is to increase the color stability of the target product.

 This result is achieved by the fact that in the method for the production of canned food using dried vegetable raw materials, comprising packing in a consumer container solid components comprising at least one dried component of vegetable origin and a filling liquid, sealing and sterilization, according to the invention, in the composition of the filling liquid administering a preparation obtained by sequential extraction of biomass of micromycete Mortierella jenkinii with a non-polar supercritical extractant, water, alkali s, water, acid, water, alkali and water, followed by combining the first extract with a solid residue.

 The method is implemented as follows.

 Dry biomass of micromycete Mortierella jenkinii is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage of extraction, the first extract is separated, which is further used to obtain the drug. Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water. The solid residue obtained after completion of all the extraction stages listed above is combined with the first extract to obtain a preparation which is introduced into the filling liquid.

 Prepared solid components of prepared canned food are packed in prepared containers, including dried vegetable raw materials, directly or after restoration, whole or in pieces, the digestion of which is undesirable for the finished product. Packing fluid containing the preparation described above, as well as flavoring and / or aromatic and / or biologically active additives provided for in the recipe, are also packaged there. Then the canned food is sealed and subjected to heat sterilization. The chitosan contained in the micromycete biomass preparation Mortierella jenkinii reacts with native pectin substances of plant materials by stitching them. This leads to compensation for destructive phenomena and to increase the strength of the structure of the dried raw material, partially destroyed during its drying, and reduces the likelihood of its primary digestion during heat treatment during sterilization. It was experimentally established that the canned food obtained by the proposed method has higher color stability compared to the closest analogue, which is probably due to the presence of polyunsaturated fatty acids in the micromycete Mortierella jenkinii biomass preparation.

 Example 1

 Canned food "Green peas" is prepared using dried pea grains and a biomass preparation of micromycete Mortierella jenkinii, obtained using carbon dioxide as a non-polar extractant, as caustic soda alkali and as hydrochloric acid or calcium chloride as part of a filling liquid. After sterilization, the pea grain in the experimental batch has a brighter color than in the control. By the amount of starchy sediment in the pouring liquid, cracked grains and exfoliated shells, the canned goods of both batches correspond to the requirements for green peas in accordance with GOST 15842.

 Example 2

Canned meat "Pork with peas" is prepared using reconstituted slices of green pea and carrots, the preparation obtained according to example 1, but using hexane in experimental canned food and magnesium chloride in control canned food in the following ratio of components, wt.h. :
Pork - 400
Animal Fat - 30
Peas - 28
Carrots - 28
Onion - 75
Salt - 12
Ground black pepper - 0.12
Bay leaf - 0.1
Magnesium chloride or biomass preparation of micromycete Mortierella jenkinii - 0.04
Water - 177.74
After sterilization, pea grains and carrot slices retain their original shape in both consignments. The color of these components in the experimental canned foods is brighter than in the control ones, carrots turn brown to a lesser extent.

 Thus, the proposed method allows to increase the color stability of canned food.

Claims (1)

A method for the production of canned food using dried vegetable raw materials, which includes packing in a consumer container solid components comprising at least one dried component of vegetable origin and filling liquid, sealing and sterilization, characterized in that a preparation obtained by sequential extraction is introduced into the filling liquid micromycete biomass Mortierella jenkinii non-polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water and then combining the first extract with the solid residue.