RU2333696C1 - Sauce "vegetable" - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: invention refers to food-concentrates industry and can be used in cooking of culinary sauces. The sauce includes onions, salt, mushrooms, monosodium glutamate, flavouring component, additionally contains dried cream, modified starch, dry artichoke. The dry artichoke is obtained by drying of chopped puree by the radiative-convective spray-type method till the residual moisture in the product of 3-4% and inulin 30%, at the temperature of 65°C during 20-30 seconds. As a flavouring component it contains artificial sweetener.

EFFECT: producing of the sauce that contains balanced amounts of inulin and amino acid content with the preventive action.

5 tbl, 3 ex

Description

The invention relates to the food industry, namely food concentrate, and can be used in the manufacture of culinary sauces.

The known composition "Fragrant Sauce with Mushroom Flavor" containing wheat flour (24.7%), hydralizate flour powder (60.0%), dried onion (10%), granulated sugar (3.0%), garlic ( 1.5%), black pepper (0.4%), bay leaf (0.4%) ("Handbook of the technologist of food-concentrate and vegetable-drying production" edited by N.V. Gulyaev, M .: Light and food industry; 1984 g., p. 155). The disadvantage of this formulation is the imbalance in vitamin, carbohydrate and amino acid composition, the unacceptability in the diet of people suffering from diabetes, due to the content of hydrolyzed flour powder and granulated sugar, as well as the need for heat treatment during recovery.

A known prototype of the present invention "Mushroom sauce" containing wheat flour (56.3%), table salt (8.0%), dried onion (12.0%), granulated sugar (3.0%), dried white mushrooms (20.0%), ground black pepper (0.2%), monosodium glutamate (0.5%).

The method of obtaining the "Mushroom" sauce involves drying the components to a moisture content of 6-7% according to the regimes, mixing the dry components, including wheat flour, table salt, dried onions, granulated sugar, dried mushrooms, ground black pepper, monosodium glutamate and packaging in heat-sealing packages ("Handbook of food-concentrate and vegetable-drying production technologist" edited by N.V. Gulyaev, M .: Light and food industry, 1984, pp. 156-157). The disadvantage of this formulation is the receipt of the finished product with properties that are unacceptable for preventive nutrition, and requiring heat treatment during recovery, as well as imbalance in carbohydrate and amino acid composition.

The problem solved by the invention is the development of the formulation of the mixture for the sauce, balanced in content of inulin and amino acid composition, having a preventive effect, as well as expanding the range of products for preventive nutrition.

The technical result of the invention is to increase the content of inulin, essential amino acids, such as valine, leucine, isoleucine, lysine, methionine, threonine, an increase in vitamin content, obtaining a sauce with a balanced mineral, vitamin complex, as well as improved organoleptic properties.

This object is achieved due to the fact that the vegetable sauce, including onions, salt, mushrooms, monosodium glutamate, flavor component, additionally contains dried cream, modified starch, dried Jerusalem artichoke, obtained by drying the crushed mashed potatoes by radiation-convection spraying method to the residual moisture content in the product is 3-4% and inulin 30%, at a temperature of 65 ° C for 20-30 seconds, and as a flavoring component contains sweetener, wt.%:

Jerusalem artichoke powder 40-50 shredded dried mushrooms 15-28 dry cream 14,975-28 dried onions 4,972-10 sweetener "Sunnet" 0.025-0.028 modified starch 4-6 salt 0.5-1 monosodium glutamate 0.5-1.3

Sauce formulations were compiled using computer simulation.

The use of Jerusalem artichoke in a sauce allows you to enrich the product with biologically active substances, such as micro, macrocells (Mg, Fe, K), vitamins (B1, B2, PP, C), as well as inulin.

Inulin has prebiotic activity. It is not hydrolyzed and is not absorbed in the small intestine, reaching the colon in an unchanged form, where it is broken down by hydrolases of microflora, in particular bifidobacteria, to fructose, which in turn is used as a source of their energy, and therefore, in the presence of inulin, bifidobacteria intensively multiply. In addition, inulin has a high complexing ability, selectively binding to radionuclides, such as strontium. Inulin reduces the processes of glycosuria, acetosis, protects against diabetic coma. In mild forms of diabetes, inulin is used as a substitute for starch and sugar.

The content of inulin in dried Jerusalem artichoke in an amount of 30% allows it to be used as a prophylactic product in the treatment of diabetes mellitus, gout, urolithiasis, atherosclerosis, and the prevention of cancer and heart attack.

The chemical composition of fresh Jerusalem artichoke is presented in table 1.

Table 1 Water grams 81.5 Ash milligrams 1,5 Vitamins β-carotene milligrams 0,07 Squirrels 2.0 Mineral things Na 154 Fats - K 541 In ₁ 0.06 Carbohydrate General 14.2 Ca 81 Mono and disacchar. 5.5 Mg 22 IN 2 0.04 Inulin 8.6 P 59 PP 0.41 Cellulose 0.2 Org kis-you in the lane on apple 0.2 Fe 17 FROM 12.6

It has been experimentally proved that the use of the method of spray radiation-convective drying makes it possible to obtain Jerusalem artichoke powder with a high inulin content (up to 45%) than when using dense layer drying, infrared rays, drying with a foam stabilizer, and also spray drying.

table 2 Drying method Temperature ° C Time, sec Inulin Content,% In a dense layer 100-110 1200 20-30 Infrared rays one hundred 1200 20-30 Stabilizer one hundred 180-240 25-30 Spray 160-170 5 24-28 Spray Radiation Convection 65 20-30 28-30

The combination of Jerusalem artichoke, mushrooms and cream in the sauce makes it possible to enrich the product with proteins that are most complete in amino acid composition (Table 4). The flour was replaced with modified starch, which made it possible to make the paste uniform, stable, and prevent its delamination. Starch is capable of swelling in both warm and cold water.

The above properties of Jerusalem artichoke allow you to use it as the main component in the production of sauce.

When constructing the sauce recipe, not only the principle of balance in the content of the necessary micro- and macrocells is observed, but also in amino acid composition. The combination of Jerusalem artichoke, cream, mushrooms in the sauce allows not only to enrich the product with proteins, but also to create an original flavor range.

Examples of formulations are presented below.

EXAMPLE 1

Composition, wt.%:

dried Jerusalem artichoke 40 shredded dried mushrooms 28 dry cream eighteen dried onions 8 sweetener "Sunnet" 0,026 modified starch 4,074 salt 0.6 monosodium glutamate 1.3

Quantitative and qualitative indicators of the sauce are shown in table 3.

EXAMPLE 2

Performed as example 1, in addition to the ratio of components, which are taken as follows, wt.%:

dried Jerusalem artichoke 45 shredded dried mushrooms fifteen dry cream 28 dried onions 4,972 sweetener "Sunnet" 0,028 modified starch 6 salt 0.5 monosodium glutamate 0.5

Quantitative and qualitative indicators of the sauce are shown in table 3.

EXAMPLE 3

Composition, wt.%:

dried Jerusalem artichoke fifty shredded dried mushrooms 17 dry cream 14,975 dried onions 10 sweetener "Sunnet" 0,025 modified starch 6 salt one monosodium glutamate one

Quantitative and qualitative indicators of the sauce are shown in table 3.

The technological process for the production of sauce includes the preparation of raw materials, drying, grinding and mixing the components. The preparation of raw materials includes the preparation of Jerusalem artichoke - sorting, washing, cleaning, rinsing, cutting into cubes (large), cooking, rubbing to a consistency of mashed potatoes with a solids content of 8-11%, drying by radiation-convection method at 65 ° C for 20 -30 seconds to a residual moisture content of 3-4%, grinding the finished product into powder; mushroom preparation - sorting, washing, rinsing, drying in a thin layer; preparation of dried onions - magnetic separation, sieving; preparation of auxiliary raw materials - screening and magnetic separation.

Sauce production is carried out by mixing dry components in a given quantitative ratio of components.

Table 3 Composition Proteins, g Fats, g Carbohydrates, g Vitamins mg / g Cal, kcal Inulin, g IN 1 IN 2 PP FROM Example 1 13.64 9.25 36.62 0.21 0.92 12.23 63.66 163 fourteen Example 2 13.48 12.82 41.8 0.22 0.69 7.13 46.62 195 15.75 Example 3 11.7 7.5 43,44 0.21 0.64 7.95 52,4 133 17.5 Prototype 10.8 1.8 51.53 0.15 0.55 8.9 31,44 239 -

Table 4 Example 1 Example 2 Example 3 Prototype one 2 3 four 5 AMINO ACIDS, mg Valine 558 650 488 390 Leucine 857 983 760 656 Isoleucine 463 581 442 313 Lysine 885 894 746 446 Methionine 251 280 224 146 Threonine 517 523 437 356 Micro and macro elements, mg Mg 84.9 81.5 81.7 39 Fe 37.5 36.26 40.54 8.27 K 2183.2 1821 1966.1 982.1

The sauce is restored as follows: the dry mixture is poured with hot water (60-70 ° C) and thoroughly mixed for a minute.

An organoleptic evaluation found that the sauce has a more delicate stable texture, pleasant delicate taste and aroma of mushrooms, which is enhanced by the introduction of monosodium glutamate in the product, which is shown in table 5. The sauce, in which the content of dry Jerusalem artichoke is at least 44%, provides a daily human need for inulin.

Table 5 TASTE COLOR SMELL Consistency Total score Example 1 four 5 5 four eighteen Example 2 5 5 5 four 19 Example 3 5 four 5 3 17 Prototype 3 four four 3 fourteen

Thus, we can conclude that the most optimal option is the quantitative composition of example 2.

The optimization of the sauce formulation by computer simulation showed that, compared with the prototype, the sauce obtained by the proposed method has a balanced composition of trace elements such as iron, magnesium, potassium, and an increased inulin content, which allows recommending them for preventive and functional nutrition, especially for the group people with diabetes.

The proposed sauce formulation allows you to get a product with improved organoleptic characteristics, balanced in amino acid composition, enriched with inulin, vitamins, minerals, which allows you to use this product for functional and preventive nutrition of people.

Claims (1)

Sauce including onion, salt, mushrooms, monosodium glutamate, a flavoring component, characterized in that it additionally contains dried cream, modified starch, dried Jerusalem artichoke obtained by drying the crushed mashed potatoes by radiation-convection spray method to a residual moisture content in the product of 3-4% and inulin 30%, at a temperature of 65 ° C for 20-30 s, and as a flavoring component contains sweetener, wt.%: Jerusalem artichoke powder 40-50 shredded dried mushrooms 15-28 dry cream 14,975-28 dried onions 4,972-10 sweetener "Sunnet" 0.025-0.028 modified starch 4-6 salt 0.5-1 monosodium glutamate 0.5-1.3