RU2248136C1 - Vegetable condiment - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of food condiments used for obtaining of dried concentrates, such as meat products.

SUBSTANCE: condiment includes fruits of dill, ginger rootstock, and nutmeg fruits, said components being used in the ratio of 1:1:1. Such composition improves digestibility of meat product and sauces.

EFFECT: improved process for producing of meat products and sauces due to wider range of functionality and prolonged shelf life of condiment used.

2 tbl, 3 ex

Description

The invention relates to the field of food industry, in particular to food seasonings, and can be used both in the production of dry concentrates and meat products.

A wide range of food seasonings is known. In particular, the food composition “Raphael” is known, containing dry tomato concentrate, sweet and hot pepper, granulated sugar, food salt, nutmeg, cloves, aromatic seasoning, food starch, onion, cinnamon [1].

The disadvantages of this composition include multicomponent, complex production technology.

Also known composition based on essential oils and salt, used as a seasoning for products from meat, fish and poultry [2].

However, for the preparation of this composition, hard-to-reach essential oils of noble laurel, coriander, fennel, and basil are necessary. The seasoning does not contain vegetable fiber, which from the standpoint of the theory of rational nutrition is a significant drawback.

Known vegetable seasoning from garlic, mint, salt, sugar, vegetable and fruit filler from the fruits of green tomatoes, applesauce and tomato paste [3].

However, due to the use of mashed green tomatoes, this composition has an unattractive appearance, low storage stability.

Closest to the invention is a vegetable seasoning containing garlic, pepper, coriander, parsley and dill, salt [4].

It is too sharp and cannot be used in the production of therapeutic and prophylactic products.

The technical result achieved by the implementation of the present invention is to obtain a product characterized by a high content of biologically active substances that can provide high quality during long-term storage, as well as enhance the digestion process and increase the digestibility of food.

The specified technical result is achieved by the fact that the known vegetable seasoning containing dill seeds, according to the invention additionally contains the rhizome of ginger and the fruit of nutmeg in the following ratio of components 1: 1: 1.

It is known that meat and meat products are products whose digestibility depends on the type of raw meat and the duration of the heat treatment. The use of enzymes, as well as raw materials of plant origin, allows to increase their digestibility. Therefore, the creation of seasonings, not only having antioxidant properties, but also increasing the digestibility of meat and meat products, is of scientific and practical interest.

When selecting the composition of the proposed vegetable seasoning relied on the experience of scientific medicine. Ginger rhizome is rich in essential oil, the main component of which is cyngiberin (70%). Also contains bisabolen, borneol and farnesin. Nutmeg seed kernel contains 5-15% of essential oil, which includes terpenes, terpene alcohols, phenylpropane derivatives and Sofrol. Dill seeds are also rich in essential oils, which include D-carvone, dillapiol, fellandren, D-limonene. In addition, in fruits up to 20% fatty oil [5, 6].

Traditionally, in scientific and folk medicine, dill seeds were part of the gastric preparations used for bloating and cramping. Fruits in powder, infusion and decoction are prescribed for digestive disorders, liver diseases. In children's practice, use the fruits of dill for dyspepsia, diarrhea and abdominal pain [6]. Therefore, adding them to the composition of the seasoning, in addition to increasing the aroma and other taste properties, can help increase the digestibility of the product.

An analysis of the literature indicates that ginger and nutmeg separately are widely used in the meat industry as spices and spices. They give a specific taste and aroma to finished products. Ginger is the only natural flavor enhancer. However, the experience of their joint use in the composition of spices for meat products has not been identified [7].

For research, spices were taken: ginger / GOST 29046-91 C.2 /, nutmeg / GOST 29048-91 C.2 /, dill seeds / GOST 16732-71 C.2 /. A number of studies were conducted on the selection of the optimal ratio between them. For this, the following options were selected /tab.1/. As the object of study was selected minced meat, consisting of beef, pork and salt. Seasoning was added in an amount of 0.05% by weight of raw meat.

Table 1 Vegetable seasoning recipes and organoleptic evaluation of meat product with its addition No. Component Name Recipe Options 1 2 3 4 5 6 7 The relationship between the components 1 Dill 2 2 1 1 1 - - 2 Ginger - 1 - 1 2 1 2 3 Nutmeg 1 - 2 1 - 2 1 Organoleptic evaluation, in points 5 7 7 nine 6 4 4

The organoleptic evaluation of the prototypes showed that with a different ratio of dill, ginger and nutmeg, the palatability of minced meat varies markedly. The combined use of only ginger and nutmeg leads to undesirable taste sensations (formulations 6-7). The use of dill with only one of the above spices (formulations 1-3, 5) does not give a pleasant and piquant taste to the product, which is achieved when they are used together in an equal ratio of / 1: 1: 1 /, as in formulation 4. Therefore, it is most preferred option 4. In the inventive vegetable seasoning, each spice enriches the seasoning with its set of biologically active substances, due to which the necessary aroma is created. Excess or decrease in the amount of one of the components leads to a violation of their harmony.

The ever-increasing impact of environmental and technological pressures on the body is accompanied by the development of oxidative stress in humans. In this regard, the development of products with therapeutic and prophylactic properties is becoming relevant. Of great importance is the quality of food, the content of substances in them that contribute to correction and increase the body's resistance to stress. One of the effects of stress is pain in the stomach. Therefore, when developing the composition of this seasoning, they paid attention not only to its antioxidant properties, but also took into account the indications for the use of components in diseases of the gastrointestinal tract. We also made an attempt to study the possibility of using this seasoning as part of quick-frozen meat semi-finished products and sauces.

Seasoning was prepared as follows.

Dill seeds, ginger rhizomes and nutmeg fruits are dried, chopped, mixed in a 1: 1: 1 ratio and packaged in aseptic conditions in a special container or served in a granulator, where they are shaped into 4 × 4 granules. To obtain the declared vegetable seasoning in the form of cubes, they are shaped into cubes with dimensions, for example, 20 × 40 × 10. To implement the production method, standard equipment known in the art is used. Compared to the prototype, this seasoning has a simplified production technology. In terms of quality, it is more adapted to further use in the production of meat products.

The invention is illustrated by the following specific examples of its implementation.

Example 1. 0.5 grams of vegetable seasoning pour 100 ml of hot boiled water, boil in a water bath for 2-3 minutes. Take 1 time per day as a prophylactic with a decrease in appetite and diseases of the gastrointestinal tract.

Example 2. Prepared minced meat for quick-frozen meat semi-finished products - the national Buryat dish “Buuza” according to the following recipe, in grams:

Beef 1 s. 850

Pork p / w 220

Onions 150

Water 130

Salt 15

Seasoning 0.5

Grind beef and pork on top, add onions and salt, water and seasoning. Mixed. The dough is prepared separately, as for dumplings. It is rolled out manually, divided into circles with a diameter of 10 cm. When rolling, they try to make the edges of the circles thin. Stuffing is placed in the middle of the mug; during molding, a hole is left in the middle for steam to escape during subsequent heat treatment. Then the products were subjected to freezing at a temperature of -30 ° C and stored at -18 ° C for 1 month.

Example 3 Used seasoning to prepare the sauce “Red main" according to the following recipe, in grams:

Brown broth 1000

Animal or cooking fat 30

Wheat flour 50

Mashed Tomato 200

Carrot 100

Onions 48

Seasoning 27

Sugar 25

Output 100

The sauce has a pleasant taste and is used as an addition to meat products.

A study of volatile organic substances at the Institute of Biophysical Chemistry of the Russian Academy of Sciences under the supervision of a senior researcher, a doctor of chemical sciences Misharina T.A. convincingly proves that in experimental samples with seasoning lower (1.4-2 times) the content of such aldehydes as hexanal, 2-decenal, 2.4-decadienal, which indicates a pronounced antioxidant effect of the claimed seasoning. Due to the high content of antioxidants in essential oils - polyphenolic compounds, vitamins E and beta-carotene, it is possible that a synergistic antioxidant effect is achieved from their combined use. Studies on the degree of digestibility of the product under conditions of an “artificial” stomach according to the Pokrovsky-Ertanov methodology indicate the positive effect of seasoning on the attackability of proteins by digestive enzymes.

Thus, the present invention will not only expand the range of vegetable seasonings, but will also contribute to imparting therapeutic and prophylactic properties to finished products. Good organoleptic properties, storage stability and high digestibility of meat products are important components of its quality.

LITERATURE

1. Ivanova L.V. Spices. Spice. Seasonings - Smolensk: Rusich. - 1990.

2. Patent RU 2079278 C1, cl. A 23 L 1/22, 1997. Vegetable seasoning.

3. Patent RU 2020835 C1, cl. A 23 L 1/22, 1994. Vegetable seasoning.

4. RU 2171051 C2, cl. A 23 L 1/22, 1999.

5. Nikolaevsky VV, Eremenko A.E., Ivanov I.K. The biological activity of essential oils. - M.: Medicine, 1987, - 144 p.

6. Telyatiev VV Useful plants of Central Siberia. - Irkutsk: East Siberian Book. Publishing House, 1985, 384 p.

7. Rogov I.A., Zabashta Yu.G. Handbook of sausage production technologist. - M., 2000.

Claims (1)

Vegetable seasoning, characterized in that it contains dill fruits, medicinal ginger rhizomes, nutmeg fruits in a ratio of 1: 1: 1 components.