RU2338380C1 - Method of production of tomato pure-like concentrate "adjika" - Google Patents

Abstract

FIELD: processing technique of food products.

SUBSTANCE: red tomatoes, garlic, cayenne, onions,carrots, green apples, parsley are washed, cut, blended in the proportion of 65.0 : 9.0 : 5.2 : 6.5 : 6.5 : 6.5 : 1.3 and processed in the extruder. The obtained vegetable mix is dried till humidity of 74% by means of pressure release and evaporation of the formed vapours. Into the obtained vegetable pure they introduce 90% sugar syrup in the amount of 1.44% to the initial mass of the vegetable blend, 26% sodium chloride solution in the amount of 3.0% to the initial mass of the vegetable blend, vegetable oil in the amount of 3.3% to the initial mass of the vegetable blend and boil the obtained blend under the pressure of 2900 Pa till obtaining of the pure-like concentrate with the final humidity of 42%, whereupon they perform filling and closure of containers, sterilisation and cooling.

EFFECT: reduction of material and energy expenses for production of tomato pure-like vegetable concentrate and obtaining of tomato pure-like vegetable concentrate with the specified content and nutrition value.

Description

The invention relates to a technology for processing vegetable raw materials and can be used in the production of tomato puree vegetable concentrate.

The closest in technical essence and the achieved effect is a method of preparing tomato sauce, including the preparation of raw materials and materials, cooking extracts from spices or a mixture of extracts, cooking sauces, filling and corking containers, sterilization and cooling [Reference for the production of canned food [Text] // Under ed. V.I. Rogacheva. - Volume 4. Canned food from plant materials. - M.: Food Industry, 1974. - 655 p. S.103-116].

The disadvantages of the known technology are:

- low quality of tomato sauce produced due to multi-stage and prolonged heat treatment (cooking and sterilization) of tomato sauce;

- significant material and energy costs due to the use of prolonged heat treatment (cooking and sterilization) of tomato sauce.

An object of the invention is to reduce material and energy costs for the production of tomato puree-like vegetable concentrate "Adjika"; obtaining tomato puree vegetable concentrate "Adjika" of a given composition and nutritional value.

The problem is achieved in that in the method of producing tomato puree concentrate "Adjika", which includes the preparation of raw materials and materials, preparation of extracts from spices or a mixture of extracts, cooking sauces, filling and corking containers, sterilization and cooling, the new is that previously washed peeled and chopped red tomatoes, garlic, red peppers, onions, carrots, green apples, parsley are mixed in a proportion of 65.0: 9.0: 5.2: 6.5: 6.5: 6.5: 1, 3 and processed in an extruder, the resulting vegetable mixture they are dried to a moisture content of 74% by depressurizing and evaporating the resulting vapors, then 90% sugar syrup in the amount of 1.44% of the initial mass of the vegetable mixture, 26% sodium chloride solution in the amount of 3.0 are added to the resulting vegetable puree % to the initial mass of the vegetable mixture, vegetable (sunflower) oil in the amount of 3.3% to the initial mass of the vegetable mixture and cook the mixture under pressure of 2900 Pa to obtain a puree concentrate with a final moisture content of 42%.

Red tomatoes, garlic, red peppers, onions, carrots, green apples, parsley for mashed potatoes should be fresh, healthy, high in pectin, organic acids and dry soluble substances, which is necessary to ensure the proper yield of finished products obtained from mashed potatoes. The maturity of vegetables should be technical or close to consumer.

Method for the production of tomato puree concentrate "Adjika" is as follows.

Red tomatoes, garlic, red peppers, onions, carrots, green apples, parsley are washed separately in a washing machine. Then washed vegetables (tomatoes, parsley, celery, onions, garlic, black pepper) are inspected and sorted manually on a sorting and inspection conveyor. Then the vegetables (red tomatoes, garlic, red peppers, onions, carrots, green apples, parsley) after rinsing are mixed in a proportion of 65.0: 9.0: 5.2: 6.5: 6.5: 6.5 : 1.3, which corresponds to approximately the following ratio: 65.0 kg of red tomatoes, 9.0 kg of garlic, 5.2 kg of capsicum, 6.5 kg of onions, 6.5 kg of carrots, 6.5 kg of green (sour) apples, 1.3 kg of parsley and are processed in an extruder.

The proposed proportion of vegetables: 65.0 kg of red tomatoes, 9.0 kg of garlic, 5.2 kg of red capsicum, 6.5 kg of onions, 6.5 kg of carrots, 6.5 kg of green (sour) apples, 1, 3 kg of parsley provides the most rational combination of the main components and has a beneficial effect on the degree of their assimilation by the human body. Violation of this proportion leads to a deterioration in organoleptic quality indicators and a violation of food balance.

In an extruder, a mixture of vegetables (red tomatoes, garlic, red peppers, onions, carrots, green apples, parsley) is compacted and gradually compressed. A gradual increase in pressure and compaction of the puree mass of the product occur due to a decrease in the size of the screw channel of the screw of the extruder. When the screw rotates, the vegetables are crushed, the resulting puree mixture falls into the pre-zone and is pressed through the extruder matrix. The mashed mass leaving the extruder is sent to a vacuum cooking chamber. After the compressed mashed mass exits from the extruder into the vacuum cooking chamber, as a result of a sharp drop in temperature and pressure, moisture instantly evaporates. When this occurs, the resulting puree mass is dried to a moisture content of 74% due to depressurization and evaporation of the generated vapors from the vacuum-cooking chamber.

Then, the following additional components are introduced into the resulting vegetable puree:

- 90% sugar syrup in an amount of 1.44% of the initial weight of the vegetable mixture,

- 26% sodium chloride solution in an amount of 3.0% of the initial weight of the vegetable mixture,

- vegetable (sunflower) oil in the amount of 3.3% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree 90% sugar syrup in an amount of 1.44% of the initial weight of vegetable puree, a 26% solution of sodium chloride in an amount of 3.0% of the initial weight of vegetable puree, vegetable (sunflower) oil in an amount of 3 , 3% of the initial weight of the vegetable mixture contributes to significant changes in their structure, but is also aimed at the formation of such important organoleptic quality indicators as taste, smell, color and texture.

In tomato vegetable puree, molds, acetic acid bacteria and some other types of aerobic microorganisms can develop, therefore, the puree is subjected to heat treatment (pasteurization) to suppress the vital activity of microorganisms and ensure storage stability.

Due to the heating of the puree mass and the maintenance of a vacuum value of 2900 Pa, further evaporation of the resulting water vapor occurs. If the puree mass has a high humidity, then it is subjected to additional evaporation to obtain a puree concentrate with a final moisture content of 42%.

Thus, get a tomato puree vegetable concentrate "Adjika" of a given composition with a final moisture content of 42%, which is sent to the packaging and storage.

An example of the implementation of the method of production of tomato puree concentrate "Adjika". Raw materials (red tomatoes, garlic, red peppers, onions, carrots, green apples, parsley) are washed separately in a washing machine. Washed vegetables from the washing tub are moved by an inclined conveyor, in the upper part of which (before unloading) they are rinsed with water from the shower unit. When processing heavily contaminated vegetables, you can increase the time they spend in the washing area by occasionally stopping the conveyor.

Then washed vegetables (red tomatoes, garlic, red peppers, onions, carrots, green apples, parsley) are subjected to inspection and sorting, which are carried out manually on a sorting and inspection conveyor. Simultaneously with sorting, an inspection of raw materials is carried out, in which defective specimens are removed (rotten, damaged, broken, moldy, heavily contaminated), impurities and objects, and damaged areas are also cut out. After rinsing vegetables, they are mixed in a proportion of 65.0: 9.0: 5.2: 6.5: 6.5: 6.5: 1.3, which corresponds to approximately the following ratio: 65.0 kg of red tomatoes, 9, 0 kg of garlic, 5.2 kg of red capsicum, 6.5 kg of onions, 6.5 kg of carrots, 6.5 kg of green (sour) apples, 1.3 kg of parsley and are processed in an extruder.

The proposed proportion of vegetables: 65.0 kg of red tomatoes, 9.0 kg of garlic, 5.2 kg of red capsicum, 6.5 kg of onions, 6.5 kg of carrots, 6.5 kg of green (sour) apples, 1, 3 kg of parsley provides the most rational combination of the main components and has a beneficial effect on the degree of their assimilation by the human body. Violation of this proportion leads to a deterioration in organoleptic quality indicators and a violation of food balance.

Then the vegetables after mixing are processed in an extruder. In an extruder, a mixture of vegetables (red tomatoes, garlic, red peppers, onions, carrots, green apples, parsley) is compacted and gradually compressed. Due to the fact that the turns of the screw of the extruder have a variable pitch and increasing thickness, the inter-turn space is gradually reduced. In it, a gradual increase in pressure and compaction of the vegetable mixture of the product occurs due to a sharp decrease in the size of the screw channel. Here, the crushed particles of vegetables are compressed and the formation of a puree mass begins due to an increase in pressure. For additional grinding in the middle of the screw of the extruder, an additional grid with holes can be installed. At the exit of the extruder, a matrix with holes of a given size is installed. When the screw rotates, the vegetables are crushed and the formation of a puree mass is completed. Then, the resulting mass enters the prematrix zone and is forced through the extruder die. The mashed mass leaving the extruder is sent to a vacuum cooking chamber. After the compressed mashed mass exits from the extruder into the vacuum cooking chamber, as a result of a sharp pressure drop, moisture instantly evaporates. In this case, the resulting puree is dried to a moisture content of 74% due to depressurization and evaporation of the generated vapors from the vacuum-cooking chamber.

Drying the resulting puree to a higher humidity, for example 78%, leads to additional energy consumption during further heating and evaporation under vacuum, which significantly increases the cost of the finished product.

Drying the resulting puree to a lower moisture content, for example 70%, leads to the need for additional subsequent wetting, since otherwise a puree vegetable concentrate with a final moisture content of 42% will not be obtained.

Then, the following additional components are introduced into the resulting vegetable puree:

- 90% sugar syrup in an amount of 1.44% of the initial weight of the vegetable mixture,

- 26% sodium chloride solution in an amount of 3.0% of the initial weight of the vegetable mixture,

- vegetable (sunflower) oil in the amount of 3.3% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree 90% sugar syrup in an amount of 1.44% of the initial weight of vegetable puree, a 26% solution of sodium chloride in an amount of 3.0% of the initial weight of vegetable puree, vegetable (sunflower) oil in an amount of 3 , 3% of the initial weight of the vegetable mixture contributes to significant changes in their structure, but is also aimed at the formation of such important organoleptic quality indicators as taste, smell, color and texture.

A change in the content of the proportions of the above components leads to significant changes in the taste and depth of the physico-chemical changes occurring in the mash under the influence of such preservatives as sugar, salt and an aqueous solution of ethanoic (acetic) acid.

So, for example, the use of more sugar syrup, for example 2.0%, will lead to a change in taste and the appearance of excessive sweetness and, as a result, to a deterioration in its quality. The use of a smaller amount of sugar syrup, for example 1.0%, will also lead to a change in taste and the appearance of a salt-acid taste and, as a consequence, to a deterioration in its quality.

The use of a larger amount of a 26% aqueous solution of sodium chloride, for example 3.6%, will lead to a change in taste and the appearance of excessive salinity and, as a consequence, a deterioration in its quality. The use of a smaller amount of a 26% aqueous solution of sodium chloride, for example 3.0%, will also lead to a change in taste and the dominance of a sweet taste and, as a consequence, to a deterioration in its quality.

The use of more vegetable (sunflower) oil, for example 3.8%, will lead to the dominance of an oily taste and a violation of the lipid balance and, as a consequence, to a deterioration in its quality. The use of a smaller amount of vegetable (sunflower) oil, for example 3.0%, will also lead to a violation of the lipid balance and insufficiently soft and delicate texture. The low content of lipids of plant origin will worsen the digestibility of proteins and carbohydrates due to the lack of imbalance with fats.

Due to the heating of the puree mass and the maintenance of a vacuum value of 2900 Pa, further evaporation of the resulting water vapor occurs. If the puree mass of the product has a high humidity, then it is subjected to additional evaporation to obtain an eggplant puree concentrate with a final moisture content of 42%. The main purpose of heating is not only bringing the puree concentrate to a final moisture content of 42% by evaporation of excess moisture under a discharge of 2900 Pa, but also the inactivation of oxidative enzymes. Under the influence of heating and organic acids present in vegetable puree, the hydrolysis of protopectin located in the middle plates and cell walls occurs. The strong connection between the cells is broken, part of their walls are destroyed and the tissue softens.

The duration and temperature of the heat treatment should be selected depending on the type of fruit and their degree of maturity. If the duration of the heating is excessive, then deep pure decomposition of pectin substances occurs, it turns out to be liquid and loses or retains insufficiently gelling properties.

The use of greater pressure, for example 3400 Pa, will lead to an increase in the temperature of tomato puree-like vegetable concentrate and, as a result, deterioration in its quality.

The use of less pressure, for example 2400 Pa, will lead to the need to install a more powerful vacuum pump and increase energy consumption for the production of tomato puree concentrate, which leads to an increase in its cost.

Obtaining tomato puree vegetable concentrate "Adjika" with a final moisture content of 42% is due to the following considerations. If the final humidity of tomato puree vegetable concentrate is less than 42%, for example 39%, then its consistency will not be gentle and soft enough. The pureed vegetable concentrate will have a high viscosity, which can create additional difficulties (the need to heat it to reduce viscosity and increase fluidity) when used in the food-concentrate and canning industry as a vegetable filling.

If the final moisture content of tomato puree vegetable concentrate is more than 42%, for example 47%, then tomato puree vegetable concentrate will have high fluidity, which also creates additional difficulties when it is used in the food-concentrate and canning industry as a vegetable filling.

Thus, get the tomato puree vegetable concentrate "Adjika" of a given composition, which is sent to the packaging and storage. Hot tomato puree vegetable concentrate is Packed in prepared glass jars, hermetically sealed and aged, then cooled.

Thus, the use of the proposed method for the production of tomato puree concentrate "Adjika" allows you to:

- receive tomato puree vegetable concentrate “Adjika” of a given composition with the introduction of the necessary additional components (sugar syrup, sodium chloride solution, aqueous solution of ethanoic (acetic) acid) for their further use in the food-concentrate and canning industries;

- reduce energy and labor costs for the production of Adjika tomato puree vegetable concentrate due to the combination of technological operations of grinding, rubbing, boiling, introducing and mixing additional components by using the extrusion process;

- reduce material costs due to the elimination of auxiliary and transshipment operations;

- improve the quality of tomato puree vegetable concentrate "Adjika" by eliminating multi-stage and continuous processing of the product at each stage of the process.

Claims (1)

Method for the production of tomato puree concentrate, characterized in that red tomatoes, garlic, red peppers, onions, carrots, green apples, parsley are washed, peeled, chopped, mixed in a proportion of 65.0: 9.0: 5.2: 6 , 5: 6.5: 6.5: 1.3 and processed in an extruder, the resulting vegetable mixture is dried to a moisture content of 74% by depressurizing and evaporating the resulting vapors, then 90% sugar syrup is added to the resulting vegetable puree in an amount of 1 , 44% of the initial weight of the vegetable mixture, 26% sodium chloride solution in an amount of 3, 0% to the initial weight of the vegetable mixture, vegetable oil in an amount of 3.3% to the initial weight of the vegetable mixture and cook the mixture under pressure of 2900 Pa to obtain a puree concentrate with a final moisture content of 42%, after which the containers are filled and corked, sterilized and cooled .