RU2358455C1 - Preparation method of soya preserved product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry particularly to the preparation preparation methods of preserves based on soya seed. Soya seed is inspected, washed and soaked in water mineralised medium to sprout appearing with the size of 0.5-0.7 cm. Then they are washed and put in prepared containers with capacity not more than 500 cm³. Onion cut in rings is preliminary put on the bottom of the container. The packed seeds are filled with tomato sauce, containers are sealed and sent to sterilising. The product is sterilised in autoclave presses according to the following schedule:

at active acid medium pH=6.0-6.2 units.

EFFECT: proposed method provides substantially decrease the process duration of soya seed preparation to preserving, enrich the soya seed with mineral substances, decrease urease activity on 30% in soya seed to thermal processing, substantially decrease the sterilisation process duration of the preserves and provide high nutritious and biologic value of the finished product.

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Description

The invention relates to the food industry, in particular to methods for the preparation of canned food based on soy grain.

для стеклянной банки (83-I) I-82-500. (Технологическая инструкция по производству «Консервов из соевых бобов» от 04.11.1975 г. Прототип.)There is a method of preparing canned food from soybeans, in which soybeans that are put into production are passed through a separator with double separation and sifted through stamped sieves to remove dust, husks and impurities, then they are necessarily passed through magnetic traps. Next, the beans are inspected manually, removing wrinkled, cracked, corroded, diseased grains and impurities and washed with a washing-shaking or flotation washing machine. The washed beans are sent for soaking, soaking is carried out in warm water at a temperature of 50 ± 5 ° C for 1.5-2 hours, the water is changed every 30 minutes, the soaking is completed when the mass of beans is not less than doubled. The beans are washed with running water and sent for blanching. Beans are blanched in autoclaves, steam-oil frying ovens, digesters and other devices with the aim of softening and swelling the beans, as well as their deodorization. When blanching in an autoclave, the beans are steamed at an autoclave pressure of 0.15 MPa for 15-40 minutes until the beans become soft, since in the presence of a tomato, the beans do not soften. Prepared beans are cooled with water, inspect, selecting defective specimens and detached peel. Beans are packed in prepared glass or tin containers. At the same time, onions are prepared onions; for this, fresh onions are inspected, cleaned, washed with cold water under a shower and cut into 3-5 mm thick mugs, prepared onions are laid on the bottom of the can. To prepare tomato sauce, tomato paste is diluted with water, sugar, salt, pepper, garlic and dried flour are added, all components are mixed and boiled for 5-10 minutes until the solids content is 18-20%. The cans filled with beans are poured with tomato sauce at a temperature of 85-90 ° C, the pH of the sauce is not higher than 4.2 ± 0.7, the filled cans are immediately corked, washed and sent for sterilization. Sterilized canned foods "Soybeans in tomato sauce" according to the regime:

for glass jar (83-I) I-82-500. (Technological instruction for the production of "Canned Soybeans" dated 04.11.1975, Prototype.)

The disadvantages of this method are the length of the process of preparing soybean for canning (soaking, blanching) and high energy costs for technological processes, the destruction of valuable nutrients and reduced nutritional value due to the severe sterilization regime of canned food.

The objective of the present invention is to obtain canned food from soybean grain with high nutritional value, simplifying the technology of their production, reducing the duration of preparatory processes, reducing energy costs for production.

при активной кислотности среды в банке рН 6,0-6,2.This is achieved by soaking soy grain until sprouts 0.5-0.7 cm long appear, while the grain loses its hardness, and heat treatment is carried out in a milder mode

with active acidity of the medium in the bank, pH 6.0-6.2.

The technical result consists in the fact that this method allows to obtain a canned food product with high nutritional and biological value, using simplified technology.

The method is as follows.

, затем банки с консервированным продуктом охлаждают до температуры 30-40°С и направляют на товарное оформление.Soybean grain is inspected, washed and soaked in an aqueous medium until the emergence of sprouts of 0.5-0.7 cm, then washed to remove the shell and contaminants, put in prepared containers, with a capacity of not more than 500 cm ³ , where previously cleaned, washed and chopped onions. Prepacked grain is poured with cooked tomato sauce, the container is sealed and sent for sterilization. Sterilize the container with the product in autoclaves in the following mode:

, then the cans with the canned product are cooled to a temperature of 30-40 ° C and sent for goods clearance.

Example

Soy grain is inspected by removing damaged or damaged specimens. Then washed in running water to remove dust and dirt. The washed grain is soaked in mineral water, for this use, for example, natural mineral table water, drinking bicarbonate-sodium "Novotroitskaya", with a total salinity of up to 1 g / l. Soaking is carried out at a water temperature of 20-25 ° C until sprouts 0.5-0.7 cm long appear, soaking lasts 24-30 hours.

The use of mineral water, unlike tap water, makes it possible to saturate the grain with mineral substances from the aqueous medium, as well as to provide a neutral environment during heat treatment of pH 6.0-6.2, which leads to faster softening of the grain.

Soaking is done to swell the grain, soften the shell and accelerate the process of germination. Lowering the temperature of the water when soaking less than 20 ° C leads to an increase in the duration of the process, the sprouts appear slowly and unevenly over the entire mass of grain, at temperatures above 25 ° C the grain is quickly spoiled, an unpleasant odor appears, which negatively affects the quality of the finished product, in addition , the grain softens unevenly throughout the mass. When soaking for less than 24 hours, the grain swells, but the sprouts do not appear, when the grain is kept in water for more than 30 hours, spoilage processes begin (fermentation, souring, etc.).

At the end of germination, the shell is separated from the grain, in the presence of sprouts, the grain is divided into cotyledons and partially softened, which allows you to abandon the subsequent blanching process. With a sprout length of less than 0.5 cm, grain separation into cotyledons does not occur, which is necessary for further processing, and a sprout length of more than 0.7 cm significantly increases the moisture content of the grain, which negatively affects the quality of the finished product. At the same time, the appearance of sprouts in the grain 0.5-0.7 cm long can reduce the urease activity of soybean grain by 30%, that is, partially destroy the anti-nutritional substances of soybean (inhibitors of digestive enzymes), which makes it possible to apply a milder heat treatment.

After soaking, the grain is washed with water to remove impurities, the separated shell and sent to the packaging.

Onions are inspected by removing substandard specimens, cleaned by removing integumentary leaves, the neck and the bottom, then washed with cold running water and cut into 3-5 mm thick circles.

Glass containers with a capacity of 500 cm ^{3 are} washed and sterilized. In prepared I-82-500 cans, chopped onions are laid on the bottom in accordance with the recipe, then the prepared grain and pour in tomato sauce at a temperature of 85-90 ° C.

To prepare tomato sauce, 30% tomato paste is mixed with water, salt, sugar, red or black pepper, ground, refined and chopped garlic and wheat flour, which are dried to a moisture content of not more than 10%, are added to ensure uniform mixing with the components of the sauce and achieving a homogeneous consistency. All components are thoroughly mixed and boiled for 5-10 minutes until the solids content of 18-20% is reached. Tomato sauce with a solids content of 18-20% has a liquid consistency, which is required for pouring canned food from soy grain.

Ready tomato sauce is poured into a container with prepared onions and soy grain. The sauce pouring temperature should not be lower than 85-90 ° С to ensure thermal exhausting and to prevent bombing.

Canned product is prepared in accordance with the recipe (wt.%): Prepared soybean grain - 64.0; raw onions - 3.0; tomato sauce - 33.0. The composition of tomato sauce includes: tomato paste 30% - 9.24; sugar - 3.30; table salt - 1.42; wheat flour - 0.33; ground red pepper or ground black - 0.05; garlic - 0.20; drinking water - 18.46.

Filled cans are immediately sealed with tin lids and sent for sterilization to a batch autoclave.

When sterilized for 25 minutes, the temperature in the autoclave is raised to 120 ° C and the pressure is up to 0.23 MPa, then canned food is kept at these parameters for 40 minutes and the temperature in the autoclave is reduced to 30-40 ° C for 25 minutes. Cans with canned product are unloaded from the apparatus, washed, dried, glued labels and sent for storage and sale.

The proposed method can significantly reduce the duration of the process of preparing soybean for canning, by applying the soaking of the grain until sprouts 0.5-0.7 cm long, get rid of labor-intensive and energy-intensive technological processes (soaking in hot water and blanching), enrich the soybean with mineral substances , such as potassium, sodium and calcium, reduce urease activity in soybean grain by 30% before heat treatment, therefore, significantly reduce the duration of sterilization of canned food, ensuring m Thus, in the finished product a high nutritional, biological value and organoleptic characteristics, use is not technological, and biochemical techniques.

Table 1
The results of the organoleptic evaluation of canned soybean The name of indicators Average score Prototype Product The product according to the claimed method 1. Appearance 4.2 4.8 2. Smell 4.6 4.6 3. Color 4.3 4,5 4. Consistency 3.8 4.4 5. Taste 4,5 4.7 6. Overall rating 21,4 23.0

The canned food obtained in this way can be used as an independent food product (appetizer or side dish), for the preparation of various salads, for the preparation of sauces or pastas in public catering or home cooking.

The method can be implemented on standard equipment at the canning industry.

Claims (1)

A method of preparing a soybean canned product, including soaking soybean grain, packing it in a tomato sauce environment, capping and heat treatment, characterized in that the soybean grain is soaked in an aqueous mineralized medium at a temperature of 20-25 ° C until sprouts of length 0.5 -0.7 cm, and heat treatment is carried out in the mode

for cans I-82-500 with active medium acidity in the can, pH 6.0-6.2 units.