RU2315530C2 - Sauce "originalny" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested sauce consists of sugar, gourd puree, Jerusalem artichoke puree, ultrafiltration concentrate of quark whey, apple pectin and concentrate of stevia's sweet substances at the preset ratio of the ingredients taken. The innovation enables to manufacture the product of increased food and biological value, low caloricity and improved consistence enriched with physiologically valuable substances being necessary for human body.

EFFECT: higher efficiency of manufacturing.

3 ex, 6 tbl

Description

The invention relates to the food industry, namely the production of sauces.

The closest in technical essence and the achieved effect is a sauce containing milk, butter, wheat flour, sugar, pumpkin puree and water in the following ratio of components, kg per 1 ton of product [Bukhtoyarova, Z.T. The use of fruit and vegetable purees in recipes for dairy-based sauces [Text] / Z. T. Bukhtoyarova, I. A. Kulikov, T. V. Osadchuk // News of universities. Food Technology, No. 3-4, 1995, S.33-34]:

Milk 420 Butter 40 Wheat flour 40 Sugar 71 Pumpkin puree one hundred Water 500

The disadvantage of this product is its low quality, in particular liquid consistency, high calorie content with low nutritional and biological value.

The technical task of the invention is to improve the quality of the product, in particular to improve its consistency, increase the nutritional and biological value of the sauce, reduce its calorie content, expand the range of milk-containing sauces.

The problem is achieved in that in a sauce containing sugar, pumpkin puree, new is that it additionally contains puree of Jerusalem artichoke, apple pectin, a purified concentrate of sweet stevia substances and an ultrafiltration concentrate of curd whey in the following ratio of ingredients, kg per 1 ton of product :

Pumpkin puree 95-105 Jerusalem artichoke puree 95-105 Apple Pectin 28-32 Sugar 35-36 Stevia Sweetener Concentrate 4-5 Cottage cheese ultrafiltration concentrate serum the rest is up to 1000 kg

The technical result of the invention is expressed in increasing the nutritional and biological value of the product, enriching it with physiologically valuable substances necessary for the body, reducing its calorie content, improving quality, in particular consistency.

The introduction of Jerusalem artichoke puree into the product allows you to increase the nutritional and biological value by enriching it with amino acids, including essential amino acids, vitamins, dietary fiber, minerals, etc. (Tables 1, 2). The inulin contained in Jerusalem artichoke tubers does not require the insulin enzyme for its hydrolysis and, thus, slightly affects the blood sugar level. This allows the use of Jerusalem artichoke in dietary foods, in particular for patients with diabetes mellitus [Polyansky, K.K. Jerusalem artichoke: prospects for use in the dairy industry [Text] / KKPolyansky, N.S. Rodionova, L.E. Glagoleva. - Voronezh: Publishing house Thief. State Univ., 1999. - C 15].

The presence of ultrafiltration concentrate of curd whey [Khramtsov, A.G. Whey [Text] / A.G. Khramtsov. - M .: Agropromizdat, 1999. - P.58] increases the biological and nutritional value of the developed product, as it allows you to enrich it with a complex of amino acids, deficient mineral elements (Fe, Ca, K, etc.), vitamins (B ₁ , B ₂ , C) and others (Tables 3, 4).

Purified concentrate of stevia sweet substances [Melnikova, E.I. Non-alcoholic drinks with components of non-traditional raw materials [Text] / E.I. Melnikova, KKPolyansky // Beer and drinks, No. 3, 2003, p.30-32] contains a complex of sweet diterpenic glycosides, which are organic compounds of non-carbohydrate nature . It is low-calorie, 250-300 times sweeter than sucrose, does not require insulin for absorption, lowers blood sugar, normalizes protein, carbohydrate and mineral metabolism, regulates metabolism, does not cause caries and diathesis.

The introduction of pectin into the product promotes the formation of additional hydrogen and covalent bonds between the molecules of the ingredients that make up the sauce. The replacement of wheat flour with pectin favorably affects the consistency of the sauce due to the better gel-forming, water-holding and stabilizing ability of pectin compared to wheat flour used in the prototype. The ability of pectin to bind and remove toxic metals, radionuclides, excess cholesterol, and bile acids from the body allows us to consider it as a functional ingredient.

Reducing the energy value of the sauce is facilitated by the removal of butter and milk from the recipe, as well as the replacement of 50% sucrose with a concentrate of stevia sweet substances.

Using these ingredients allows you to expand the range of milk-containing sauces and solve the technical problem.

The inventive sauce "Original" is prepared as follows.

To prepare Jerusalem artichoke puree, its root crops are washed, peeled, blanched for 30 minutes, cooled and ground on a vegetable cutting machine. The resulting mixture is rubbed through a sieve with a hole diameter of not more than 0.5 mm to a homogeneous mass. Pumpkin puree is prepared in a similar way. The recipe ingredients of the sauce are thoroughly mixed to a homogeneous consistency in the following ratio, kg per 1 ton of product:

Pumpkin puree 95-105 Jerusalem artichoke puree 95-105 Apple Pectin 28-32 Sugar 35-36 Stevia Sweetener Concentrate 4-5 Cottage cheese ultrafiltration concentrate serum the rest is up to 1000 kg

The resulting mixture was pasteurized at a temperature of (65 ± 2) ° C for 30 minutes and Packed.

The preparation of the sauce is illustrated by the following examples.

Example 1

To prepare Jerusalem artichoke puree, its root crops are washed, peeled, blanched for 30 minutes, cooled and ground on a vegetable cutting machine. The resulting mixture is rubbed through a sieve with a hole diameter of not more than 0.5 mm to a homogeneous mass. Pumpkin puree is prepared in a similar way. The recipe ingredients of the sauce are thoroughly mixed to a homogeneous consistency in the following ratio, kg per 1 ton of product:

Pumpkin puree 95.0 Jerusalem artichoke puree 95.0 Apple Pectin 28.0 Sugar 35.0 Stevia Sweetener Concentrate 4.0 Ultrafiltration Curd serum the rest is up to 1000 kg

The resulting mixture was pasteurized at a temperature of (65 ± 2) ° C for 30 minutes and Packed.

Organoleptic characteristics of the sauce are presented in table 5.

Example 2. The sauce is prepared analogously to example 1, but in the following ratio of ingredients, kg per 1 ton of product:

Pumpkin puree 105.0 Jerusalem artichoke puree 105.0 Apple Pectin 32,0 Sugar 36.0 Stevia Sweetener Concentrate 5,0 Cottage cheese ultrafiltration concentrate serum the rest is up to 1000 kg

Organoleptic characteristics of the sauce are presented in table 5.

Example 3. The sauce is prepared analogously to example 1, but in the following ratio of ingredients, kg per 1 ton of product:

Pumpkin puree 100.0 Jerusalem artichoke puree 100.0 Apple Pectin 30,0 Sugar 35.5 Stevia Sweetener Concentrate 4,5 Cottage cheese ultrafiltration concentrate serum the rest is up to 1000 kg

Organoleptic characteristics of the sauce are presented in table 5.

The nutritional and energy value of the sauce is presented in table 6.

When using a smaller amount of Jerusalem artichoke puree, the sauce is characterized by a low mass fraction of solids and an excessively liquid consistency. In the sauce obtained with a higher content of Jerusalem artichoke puree, a specific smell and taste are observed, which impairs the organoleptic properties of the product. A high concentration of stevia sweet substances concentrate leads to a bitter aftertaste of the product and a specific smell of stevia. The lower content of the stevia sweetener concentrate in the sauce results in insufficient sweetness of the product. A sauce prepared with a lower pectin content has an excessively liquid consistency, and with a higher amount of pectin is characterized by an excessively thick consistency. Higher sugar content in the product leads to excessive sweetness of the sauce. A decrease in the amount of sucrose in the formulation leads to its insufficient sweetness.

The proposed Original sauce, which includes pumpkin and Jerusalem artichoke puree, apple pectin, sugar, stevia sweetener concentrate, ultrafiltration curd whey concentrate, allows: to improve the quality, in particular, the consistency; increase the nutritional value of the finished product; increase the biological value of the product; reduce calorie content of the product; expand the range of sauces.

Table 1
The chemical composition of Jerusalem artichoke puree Name Content Solids,%, not less than, incl. 21.00 Protein substances 2.10 Fats 0.10 Fructans, including inulin 19.00 Cellulose 4,50 Ash 1.40 Minerals, mg% calcium 20.00 phosphorus 78.00 potassium 200.00 sodium 3.00 iron 0.10 magnesium 12.00 Vitamins, mg% B ₁ (thiamine) 0,07 B ₂ (riboflavin) 0.06 PP (niacin) 1.30 C (ascorbic acid) 6.00 A (retinol) 0.02

table 2
Amino acid composition of Jerusalem artichoke puree Name of amino acid Content% Irreplaceable: Valine 1.33 Leucine 0.89 Threonine 0.29 Lysine 0.33 Phenylalanine 0.48 Tryptophan 0.82 Replaceable: Tyrosine 0.12 Histidine 0.21 Arginine 0.46

Table 3
Physicochemical parameters of ultrafiltration curd whey concentrate Indicator Indicator value Mass fraction of solids, incl. 8-10 lactose,% 1.6-1.8 protein substances,% 3.5-4.5 lactic acid, % 0.6 ash,% 1,0 Minerals, mg% calcium 100.0 phosphorus 80.0 potassium 220,0 sodium 75.0 iron 0.1 magnesium 7.0 Vitamins, mg% B ₁ (thiamine) 0.26 B ₂ (riboflavin) 1,1 B ₆ (pyridoxine) 0.48 PP (niacin) 0.14 C (ascorbic acid) 0.5 Titratable acidity, ° T 65-85 Active acidity (pH), units 4.4 Density, kg / m ³ 1021 - 1027

Table 4
Amino acid composition of curd whey ultrafiltration concentrate Name of amino acid Content% Arginine 0,0537 Lysine 0,0781 Tyrosine 0.0212 Phenylalanine 0,0379 Histidine 0,0262 Leucine 0.0812 Isoleucine 0,0368 Methionine 0.0171 Valine 0,0488 Proline 0,0787 Threonine 0,0593 Series 0,0392 Alanine 0.0428 Glycine 0.0179 Cystine 0,0200 Glutamic acid 0,0750 Tryptophan 0.009 Aspartic acid 0,0737

Table 5
Organoleptic characteristics of sauces Indicators one 2 3 Appearance and Consistency Homogeneous rubbed, moderately flowing mass Homogeneous rubbed, moderately flowing mass Homogeneous rubbed, moderately flowing mass Taste and smell Sweet taste with the scent of pumpkin Sweet taste with the scent of pumpkin Sweet taste with the scent of pumpkin Color Light orange, uniform throughout the mass Light orange, uniform throughout the mass Light orange, uniform throughout the mass

Table 6 The chemical composition and nutritional value of the sauce in comparison with the prototype Component Name Daily requirement The content of the component in 100 g of product Nutrition value as% of daily requirement due to 100 g of product Sauce Prototype Sauce Prototype Proteins, g
Carbohydrates, including 80-100 3.20 1.10 3,50 1.37 starch 400-450 3.30 2.80 0.80 0.70 lactose 18.5 1.31 1.30 7.08 7.03 Ballast substances, g 25 0.60 0.14 2.40 0.56 Fats, g 80-100 0.02 4.80 0.02 6.00 Organic acids, g 2.0 0.46 0.02 23.00 1.00 Minerals, mg, incl. sodium 2750 0.13 0.01 0.005 0.001 potassium 2000 0.20 0.06 0.01 0.003 phosphorus 1200 0,07 0.04 0.006 0.003 magnesium 400 0.01 0.005 0.003 0.001 Vitamins: B ₁ (thiamine), mg 1.5-2.0 0.002 0.002 0.12 0.12 B ₂ (riboflavin), mg 2.0-2.5 0.01 0.005 0.45 0.25 C (ascorbic acid), mg 50-70 0.002 1.4 0.004 2.80 Energy value, kcal / 100 g 35,2 64.1

Claims (1)

Sauce containing sugar, pumpkin puree, characterized in that it additionally contains Jerusalem artichoke puree, cottage cheese whey ultrafiltration concentrate, apple pectin, stevia sweet substances concentrate in the following ratio of ingredients, kg per 1 ton of sauce: pumpkin puree 95-105 Jerusalem artichoke puree 95-105 apple pectin 28-32 sugar 35-36 stevia sweetener concentrate 4-5 ultrafiltration concentrate curd whey the rest is up to 1000 kg