RU2436402C1 - Protective medium for peeled vegetables storage - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The protective medium for peeled potatoes storage includes water solution containing a base microbally-derived polysaccharide component represented by xantan. Xantan is added into distilled water till weight concentration is 0.5-1.5%. The solution is simultaneously heated up to a temperature of 50-60C and stirred till total homogeneity formation. Then one places the protective medium into a package filled with peeled potatoes so that the solution covers the potatoes. Then the package undergoes vibration during 30-40 seconds for complete air removal, then it is sealed. ^ EFFECT: invention allows to exclude wash-out of starch from potatoes in the process of their storage, treat almost any kind potatoes without calibration as well as completely utilise the protective medium. ^ 4 tbl, 12 ex

Description

The invention relates to media for storing peeled vegetables from darkening and drying out, in particular potatoes, and can be used in the food industry and catering.

Known protective environment for storing peeled vegetables, obtained by mixing aqueous solutions of cellulose ether and starch hydrolyzate in a certain ratio, after which the mixture is whipped into foam and covered with peeled vegetables (ed. St. No. 1387952, MKI4 A23B 7/16, publ. 15.04 .1988, bull. No. 14).

The disadvantage of this environment is a rather laborious cooking process, which requires special equipment.

Known protective environment described in the method of storing potatoes, which includes washing, cleaning and calibrating potatoes. Then it is placed in an aqueous salt solution of 5-10% concentration and packaged so that all the potatoes are in solution (RF No. 2248129, prototype).

However, this medium can be recommended for storing only potatoes with a high starch content, as it is washed out with brine during storage. When storing the remaining varieties of potatoes, a decrease in starch content leads to a decrease in the nutritional value of the product. In addition, without calibration, storage in brine is not feasible, since potatoes of different sizes in the same package have different shelf life, which can lead to damage to the entire batch. Salt solution is an aggressive environment for the skin of the hands of workers, as well as for the environment.

The basis of the invention is the technical task of developing a protective environment, eliminating the washing out of starch during storage, which will allow to process almost all varieties of potatoes without calibration, as well as the possibility of complete utilization of the protective environment.

The problem is solved in that a protective environment for storing peeled vegetables, mainly potatoes, including water and main components, in which according to the invention at least one polysaccharide of microbial origin, in particular xanthan, which is added to water, is used as the main component, in particular distilled, until reaching a mass concentration of 0.5-1.5% with simultaneous heating to a temperature of 50-60 ° C and stirring until complete homogeneity.

The difference of the present invention from the prototype is that at least one polysaccharide of microbial origin, in particular xanthan, which is added to water, in particular distilled, is used as the main component to achieve a mass concentration of 0.5-1.5% with simultaneous heating to a temperature of 50-60 ° C and stirring until complete homogeneity.

Wednesday is prepared as follows. The polysaccharide is added to water, in particular distilled, to achieve a mass concentration of 0.5-1.5%, while heating to a temperature of 50-60 ° C and mixing until complete homogeneity. The prepared medium can be stored until the potatoes are laid for more than 120 hours in a refrigerator. Then, in the package in which the finished medium is placed, peeled potatoes (chopped or tubers) are laid so that the solution completely covers the vegetables. Then the package is placed for 30-40 seconds on a vibrating table to completely remove air and is sealed. The shelf life of potatoes in a protective environment depends on the storage temperature, the concentration of the polysaccharide solution and practically does not depend on the size and method of packing.

Table 1 provides the rationale for the choice of concentration of the claimed protective environment.

Table 1 Justification of the concentration of the claimed protective environment Indicator The concentration of an aqueous solution of xanthan,% 0.3 0.4 0.5-1.5 1,6 1.7 Potato shelf life at room conditions, hour up to 12 before 18 up to 72 up to 72 up to 72 Potato shelf life in the refrigerator, hours up to 24 up to 40 up to 120 up to 120 up to 120

Thus, when the concentration of xanthan solution is below 0.5%, the shelf life of potatoes is significantly reduced, and at a concentration above 1.5% there is no increase in shelf life, therefore, increasing the concentration is impractical.

Table 2 provides the rationale for choosing the temperature of water heating for the manufacture of a protective environment.

table 2 The rationale for choosing the temperature of water heating for the manufacture of a protective environment Water temperature ° C Mixing time in hours with preliminary soaking at xanthan concentration,% Note 0.5 1,0 1,5 40 0.75 1.25 1.75 45 0.75 1.25 1.75 fifty 0.50 1.00 1,5 55 0.50 1.00 1,5 60 0.50 1.00 1,5 65 0.30 0.75 1,0 Destruction of the structure of the environment 70 0.30 0.75 1,0

As can be seen from the table, with increasing water temperature and pre-soaking, the duration of mixing is reduced. However, starting from a temperature of 65 ° C, an irreversible process of destruction of the solution structure occurs, as a result of which the storage process becomes uncontrollable.

Table 3 shows the comparative indicators of the prototype and the claimed invention.

Table 3 Comparative indicators of the prototype and the claimed invention Indicators Prototype Invention The need for pre-calibration Yes no Applicability for different varieties of potatoes selectively for all Change in potato composition after storage (starch) Yes no Potato storage time, hour the same The aggressiveness of the composition in relation to the human body Yes no The aggressiveness of the composition in relation to metal containers high low The possibility of using the solution for feed purposes no Yes

As can be seen from the table, the use of the claimed invention in comparison with the prototype will eliminate the leaching of starch during storage and process almost all varieties of potatoes without calibration, as well as eliminate the harmful effects of the solution on human health and the environment.

Table 4 shows examples of specific applications of the protective environment.

Table 4 Case Studies Indicators Potato shape Medium temperature, ° C Potato storage temperature, ° C The concentration of xanthan,% Duration of storage, hour Example 1 tubers fifty 6 ... 8 0.5 120 Example 2 tubers 55 6 ... 8 1,0 120 Example 3 tubers 60 6 ... 8 1,5 120 Example 4 tubers fifty 18 ... 20 0.5 96 Example 5 tubers 55 18 ... 20 1,0 96 Example 6 tubers 60 18 ... 20 1,5 96 Example 7 whetstones fifty 6 ... 8 0.5 96 Example 8 whetstones 55 6 ... 8 1,0 96 Example 9 whetstones 60 6 ... 8 1,5 96 Example 10 whetstones fifty 18 ... 20 0.5 72 Example 11 whetstones 55 18 ... 20 1,0 72 Example 12 whetstones 60 18 ... 20 1,5 72

As can be seen from table 4, the duration of storage of potatoes in a protective environment depends only on temperature. When stored in a protective environment, both in the refrigerator and in room conditions, starch grains of potatoes are not destroyed, and starch is not released into the medium. Moreover, in the tubers, the strength of the structure does not change, and in the cubes its slight decrease occurs, which does not affect the quality of the culinary products prepared from such potatoes.

The use of the proposed protective environment for storing peeled vegetables, mainly potatoes, will allow to process its various varieties, using simple technology, is safe for human health and the environment, as the medium is easily washed off with cold water and can be used for feed purposes.

Claims (1)

A protective environment for storing peeled potatoes, including an aqueous solution containing the main component of the polysaccharide of microbial origin xanthan gum, which is added to distilled water until a mass concentration of 0.5-1.5% is reached while heating to a temperature of 50-60 ° C and stirring to obtain completely homogeneous, place the protective medium in a package with peeled potatoes so that the solution completely covers the potatoes, the package is subjected to vibration for 30-40 s to completely remove air and then sealed.