RU2264335C1 - Method for producing of sterilizable canned foods - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of canned food with the use of dried raw plant material.

SUBSTANCE: method involves placing solid components into preliminarily prepared cans, said components including dried raw plant materials; pouring media containing additive preventing dried plant components from cooking out, polyatomic alcohol introduced in an amount of at least 0.3% by weight of dried plant components, and other desirable additives; performing pressurization and sterilization.

EFFECT: reduced corrosive action of product upon cans and provision for keeping quality of product.

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Description

The invention relates to a corrosion protection technology for cans.

A known method for the production of sterilized canned food, comprising packing in a consumer container, at least one dried vegetable component and a filling liquid containing, as an additive preventing the digestion of dried vegetable components, soluble salt, sealing and sterilization (EA 001572 B1, 04/32/2001) .

The disadvantage of this method is the corrosiveness of the target product, limiting its shelf life due to chemical bombardment of the container.

The technical result of the invention is to reduce the corrosive effects on containers while maintaining the quality of canned food,

This result is achieved in that in a method for the production of sterilized canned food, comprising packing in a consumer container at least one dried vegetable component and a filling liquid containing an additive that prevents the cooking of dried vegetable components, sealing and sterilization, according to the invention, as an additive that prevents the cooking of dried of plant components, at least 0.3% by weight of dried plant components of food multi ny alcohol.

The method is implemented as follows.

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. A filling liquid containing food polyhydric alcohol in an amount of not less than 0.3% by weight of dried plant components, as well as flavoring and / or aromatic and / or biologically active additives provided for in the recipe, is packed there. Then the canned food is sealed and subjected to heat sterilization. Polyhydric alcohols react with native pectin substances of dried plant materials, stitching them into free carboxyl groups, and strengthen the structure of dried plant materials, preventing its digestion. Unlike salts used in the closest analogue, alcohols that have not reacted with pectin are not corrosive, which reduces the likelihood of corrosion and chemical bombing of canned food.

Example 1

Prepared canned food "Green peas" using dried pea grains and xylitol in the composition of the filling fluid with a complete replacement of the prescription amount of sugar in terms of sweetness, which corresponds to the following consumption of components, wt. hours:

peas 293.6 salt eleven xylitol 3,5 water before the release of the target product 1000.

The canned food obtained by the amount of starchy sediment in the pouring liquid, cracked grain and exfoliated shells meets the requirements of GOST 15842 for canned fresh pea grain.

Example 2

Canned meat "Pork with peas" is prepared using reconstituted green pea and carrot grains in pieces at the following consumption of components, wt. hours:

pork 400 animal fat thirty peas 28 carrot 28 bow 75 table salt 12 ground black pepper 0.12 Bay leaf 0.1 glycerol 0.4 drinking water before the release of the target product 1000.

In the target product, peas and carrots retain their original shape and characteristic consistency.

Example 3

Compote of cherries is prepared using dried berries with the addition of sorbitol instead of the prescription amount of sugar in terms of the coefficient of sweetness, which corresponds to the following consumption of components, wt. hours:

sweet cherry 231.3 sorbitol 215 water before the release of the target product 1000,

or with the addition of calcium chloride in an amount of 0.04% by weight of berries. The target product is released in tin can No. 13 and stored for 12 months. In the absence of external differences in berries, the iron content in the experimental canned food at the end of storage is 6 times lower than in the control.

Example 4

Compote of cherries is prepared and stored according to example 3, but using in the experiment mannitol, which corresponds to the following consumption of components, wt. hours:

cherry 237 mannitol 183 water before the release of the target product 1000,

and in the control of magnesium succinate in an amount of 0.3% by weight of berries. Data on corrosion activity are given in the table.

Thus, the proposed method allows to reduce the corrosive effects of the target product on the container while maintaining the quality of dried plant components in the composition of the target product.

Table. Corrosive activity of compotes. Sample Stationary corrosion rate, g / m ² h The hydrogen content in the bank, cm ³ The condition of the inner surface of the container The control 9.7 · 10 ^-3 9.6 the body has underfilm corrosion by scratches and a longitudinal seam, pitting at the ends up to 7% of the surface Experience 1 · 10 ^-3 3.0 body and ends unchanged

Claims (1)

A method for the production of sterilized canned food, comprising packing in a consumer container at least one dried vegetable component and pouring liquid containing an additive that prevents the digestion of dried vegetable components, sealing and sterilization, characterized in that, as an additive that prevents the digestion of dried vegetable components, in the composition not less than 0.3% by weight of dried plant components is introduced into the filling liquid as food grade polyol.