RU2480029C1 - Homogenised beet paste - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to development of composition formulations for homogenised vegetable pastes preparation. The homogenised beet paste includes beet in an amount of 44 wt %, bulb onions in an amount of 13 wt %, tomato paste in an amount of 4 wt %, berry refuses in an amount of 26 wt %, sugar in an amount of no more than 2 wt %, sodium chloride in an amount of no more than 1 wt %, vegetable oil in an amount of 9 wt %, potato starch in an amount of no more than 1 wt %. The vegetal preserving agent and a source of vitamins, mineral substances, food fibres is represented by cranberry and red bilberry refuses.

EFFECT: homogenised beet paste biological value and microbiological stability are enhanced.

3 cl, 2 ex

Description

The invention relates to the food industry, namely to the development of formulations of compositions for the preparation of homogenized vegetable pastes.

Known mashed carrots or beets, which contains carrots or beets, table margarine, sauce No. 861 (milk (for baking)), sauce No. 863 (sour cream), butter or sour cream, and the components have the following weight ratios:

carrots - 125;

or beets - 125;

table margarine - 5;

sauce No. 861, No. 863 - 75;

butter - 10;

or sour cream - 30 (rec. No. 334, Collection of recipes 1982 - analog).

Known beetroot or carrot caviar, which contains beets, carrots, onions, vegetable oil, citric acid, and the components have the following weight ratio:

beets - 75;

or carrots - 75;

onions - 18;

tomato puree - 28;

vegetable oil - 8;

citric acid - 0.45;

sugar - 1.2 (rec. No. 78, a Collection of recipes for dishes and culinary products for catering enterprises at secondary schools under the editorship of Lapshina, 2004 - analogue).

Known vegetable seasoning, including carrot puree, vegetable oil, tomato paste, sodium chloride, sugar, acetic acid, mustard, coriander, bitter red pepper, water in the following ratio, per 1000 parts by weight:

mashed carrots - 500-734.4;

vegetable oil - 80-85.1;

tomato paste with 30% solids content - 50-51;

sodium chloride - 13-13.3;

sugar - 30-30.6;

80% solution of acetic acid - 6-6.1;

mustard - 15.4-30;

coriander - 10-10.2;

bitter red pepper - 0.5-0.501;

water is the rest.

(Patent No. 2090095, IPC A23L 1/22 - prototype).

These products (analogue and prototype) contain insufficient amounts of vitamins, dietary fiber, macro- and microelements, and citric and acetic acid are used as a preservative.

The objective of the invention is to increase the biological value of the product, namely the content of macro- and microelements, vitamins, dietary fiber, organic acids in the product, increase the microbiological resistance of homogenized beetroot paste.

The technical result from the application of the invention is as follows.

Developed food product with improved qualities:

Increasing the microbiological resistance of the product due to the content of benzoic acid (biologically active substances and antioxidants).

Improved mineral composition of homogenized vegetable paste.

The technical result is achieved by the introduction of multifunctional additives-squeezed berries (lingonberries, cranberries) containing benzoic, citric and malic acids, low esterified pectins, biologically active substances and antioxidants, vitamins, macro- and microelements.

The technical result is achieved by the fact that the homogenized beetroot paste contains beets, onions, tomato paste, potato starch, sugar, vegetable oil, sodium chloride, and berry extracts are used as a vegetable preservative, and the ingredients are taken in the following amounts, wt.%:

beets - 44;

onions - 13;

tomato paste - 4;

squeeze berries - 26;

sugar - no more than 2;

sodium chloride - not more than 1;

vegetable oil - 9;

potato starch - not more than 1.

The technical result is achieved by the fact that as a plant preservative and source of vitamins, minerals, dietary fiber, squeezed cranberries are used.

The technical result is achieved by the fact that as a plant preservative and source of vitamins, minerals, dietary fiber, squeezed cranberry berries are used.

The introduction of multifunctional additives into the paste recipe - squeezed berries (lingonberries or cranberries) containing benzoic acid, low esterified pectins - helps to stabilize the system and increase the shelf life.

Increasing the microbiological stability of the product is achieved due to the content of organic acids in the squeezed berries, primarily benzoic acid (biologically active substances and antioxidants (anthocyanins and flavonoids)). Benzoic acid has antiseptic (antimicrobial) and fungicidal (antifungal) properties. The content of vitamins and macro- and microelements in squeezes allows improving the vitamin and mineral composition of homogenized beetroot paste.

As vegetable raw materials use: per 100 kg of raw materials, wt.% :. beets - 44; onions - 13; tomato paste - 4; squeeze berries - 26; sugar - no more than 2; sodium chloride - not more than 1; vegetable oil - 9; potato starch - not more than 1.

Squeezes of berries (lingonberries, cranberries) are obtained as a result of squeezing the juice on a batch or belt press. After the preparation of plant materials, heating (passaging) is carried out with a serial connection of the components, boiling, cooling. Raw materials are passaged at a temperature of 120 ° C, cooking is carried out at a temperature of 100-102 ° C for 15-20 minutes, cooling to a temperature of 0-6 ° C.

An example of a specific implementation.

Example 1

The components are laid in the following proportions: per 100 kg of raw material, wt.%: Beets - 44; onions - 13; tomato paste - 4; squeeze berries - 26; sugar - no more than 2; sodium chloride - not more than 1; vegetable oil - 9; potato starch - not more than 1.

The preparation of raw materials is as follows. Beets are sorted by size, rotted specimens are removed. The beets are washed manually or in washing machines, the prepared beets are boiled in a peel, then cooled, peeled and cut into cubes, cubes, slices or straws.

Onions are removed from the bottom, neck, dry flakes are removed, washed in cold water, cut into small crumbs, passer with the addition of vegetable oil at a temperature of 120 ° C for 5-10 minutes (layer thickness 4-5 cm).

Filter the tomato paste and passer with the addition of vegetable oil for 12 minutes at a temperature of 120 ° C. Passivated onions, tomato puree and boiled beets are combined, add squeezed cranberries and continue to passer for 10-15 minutes. 3-5 minutes before the end add salt, sugar. The resulting mass is wiped and brought to a boil. At the end of the heat treatment, the mass is fed to a filling machine, where it is packaged in portions weighing 100-200 g, depending on the container capacity. The temperature of the homogenized vegetable pastes on the machine should not be lower than 70 ° C. Pre-packaged containers are sent to the chamber for cooling to a temperature of 0-8 ° C.

Thus, the introduction of a homogenized beetroot paste, a vegetable preservative and a source of vitamins, minerals, dietary fiber - squeezed berries (lingonberries, cranberries) - provides the biological value of the product, namely the content of macro- and micronutrients, dietary fiber, vitamins, organic acids , increases the microbiological resistance of the paste.

Example 2

The laying of components is carried out in the following ratios: per 100 kg of raw materials, wt.% :. beets - 44; onions - 13; tomato paste - 4; squeeze berries - 26; sugar - no more than 2; sodium chloride - not more than 1; vegetable oil - 9; potato starch - not more than 1.

The preparation of raw materials is as follows. Beets are sorted by size, rotted specimens are removed. The beets are washed manually or in washing machines, the prepared beets are boiled in a peel, then cooled, peeled and cut into cubes, cubes, slices or straws.

Onions are removed from the bottom, neck, dry flakes are removed, washed in cold water, cut into small crumbs, passer with the addition of vegetable oil at a temperature of 120 ° C for 5-10 minutes (layer thickness 4-5 cm).

Filter the tomato paste and passer with the addition of vegetable oil for 12 minutes at a temperature of 120 ° C. Passivated onions, tomato puree and boiled beets are combined, squeezed cranberry berries are added and continue to passer for 10-15 minutes. 3-5 minutes before the end add salt, sugar. The resulting mass is wiped and brought to a boil. At the end of the heat treatment, the mass is fed to a filling machine, where it is packaged in portions weighing 100-200 g, depending on the container capacity. The temperature of the homogenized vegetable pastes on the machine should not be lower than 70 ° C. Pre-packaged containers are sent to the chamber for cooling to a temperature of 0-8 ° C.

Thus, the introduction of homogenized beetroot paste, a vegetable preservative and a source of vitamins, minerals, dietary fiber-squeezed berries (lingonberries, cranberries) into the formulation provides the biological value of the product, namely the content of macro- and microelements, vitamins, dietary fiber, organic acids , increases the microbiological resistance of the paste.

Claims (3)

1. Homogenized beetroot paste containing beets, onions, tomato paste characterized in that the homogenized vegetable paste further comprises a vegetable preservative and a source of vitamins, minerals, dietary fiber, squeezes are used as a vegetable preservative and a source of vitamins, minerals, dietary fiber berries, in the following ratio of starting components, wt.%:
beet 44 onion 13 tomato paste four squeezed berries 26 sugar no more than 2 sodium chloride no more than 1 vegetable oil 9 potato starch no more than 1 2. Homogenized beetroot paste according to claim 1, characterized in that squeezed cranberries are used as a vegetable preservative and a source of vitamins, minerals, and dietary fiber. 3. Homogenized beetroot paste according to claim 1, characterized in that cranberry berries are used as a vegetable preservative and a source of vitamins, minerals, dietary fiber.