RU2488323C2 - Homogenised vegetable paste - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. During homogenised vegetable paste preparation one uses carrots, sweet pepper, bulb onions, tomato paste, garlic and berry refuses. All the components are used at the specified components ratio.

EFFECT: invention ensures enhancement of microbiological stability of the product and improved mineral composition.

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, 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, 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 public catering enterprises at secondary schools, teacher Lashpinoy, 2004 - analog).

Known fruit and vegetable sauce, including apple, carrot and pumpkin puree, natural honey, walnuts, whey and pectin in the following ratio, wt.%:

applesauce - 18-22;

carrot puree - 11-15;

pumpkin puree - 23-27;

natural honey - 13-15;

walnuts - 2-4;

whey - 23-25;

pectin - 0.8-1.2.

(Patent No. 2185079, IPC A23L 1/39, A23L 1/24 - 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 microbiological resistance of homogenized vegetable paste, increase the biological value of the product, namely the content of macro- and microelements, dietary fiber, organic acids in the product.

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

Developed food product with improved qualities:

increased 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 (squeezed cranberries - 0.26 ± 0.002, squeezed cranberries - 0.030 ± 0.004), lemon (squeezed cranberries - 1.98 ± 0.02, squeezed cranberries - 2.76 ± 0.08) and malic (cranberry squeezes - 0.423 ± 0.0027 cranberry squeezes - 0.315 ± 0.004) acids, low esterified pectins, biologically active substances and antioxidants, macro- and microelements.

The technical result is achieved by the fact that a homogenized vegetable paste contains carrots, sweet peppers, onions, tomato paste, garlic, sugar, vegetable oil, sodium chloride, and berry squeezes are used as a natural plant preservative and source of vitamins, minerals, dietary fiber, and the ingredients are taken in the following amounts, wt.%:

carrots - 22;

sweet pepper - 22;

onions - 13;

tomato paste - 9;

fresh garlic - 4;

squeezing berries - 17;

sugar - 3;

sodium chloride - 1;

vegetable oil - 9.

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

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

The introduction of multifunctional additives into the paste formulation - squeezing 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 to improve the mineral composition of homogenized vegetable paste.

As vegetable raw materials use: per 100 kg of raw materials, wt.%: Carrots - 22; sweet pepper - 22; onions - 13; tomato paste - 9; fresh garlic - 4; squeezing berries - 17; sugar - 3; sodium chloride - 1; vegetable oil - 9.

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.

Case Studies

Example 1

The components are laid in the following proportions: per 100 kg of raw materials, wt.%: Carrots - 22; sweet pepper - 22; onions - 13; tomato paste - 9; fresh garlic - 4; squeezing berries - 17; sugar - 3; sodium chloride - 1; vegetable oil - 9.

The preparation of raw materials is carried out as follows: carrots are sorted by size, rotted specimens are removed, the tops of young carrots are cut. Wash the carrots manually or in a washing machine, then peel the carrots and rinse again. Processed carrots are cut into strips and passer with the addition of vegetable oil at a temperature of 120 ° C for 5-10 minutes.

Sweet pepper is sorted, washed, cut in half, seeds are removed along with pulp, washed, cut into strips and passer with the addition of vegetable oil at a temperature of 120 ° C for 5-10 minutes.

Onions and garlic are removed bottom, neck, remove dry scales, washed in cold water, cut into small crumbs. Onions passer with the addition of vegetable oil at a temperature of 120 ° C for 5-10 minutes.

Filter the tomato paste and passer with the addition of vegetable oil for 12 minutes at a temperature of 120 ° C. Onions, carrots, sweet peppers, are combined, tomato puree is combined, squeezed cranberries are added, boiled for 15-20 minutes. 3-7 minutes before the end I 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 be at least 70 ° C. Pre-packaged containers are sent to the chamber for cooling to a temperature of 0-8 ° C.

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

Example 2

The components are bookmarked in the following proportions: per 100 kg of raw materials, wt.%: Carrots - 22; sweet pepper - 22; onions - 13; tomato paste - 9; fresh garlic - 4; squeezing berries - 17; sugar - 3; sodium chloride - 1; vegetable oil - 9.

The preparation of raw materials is carried out as follows: carrots are sorted by size, rotted specimens are removed, the tops of young carrots are cut. Wash the carrots manually or in a washing machine, then peel the carrots and rinse again. Processed carrots are cut into strips and passer with the addition of vegetable oil at a temperature of 120 ° C for 5-10 minutes.

Sweet pepper is sorted, washed, cut in half, seeds are removed along with pulp, washed, cut into strips and passer with the addition of vegetable oil at a temperature of 120 ° C for 5-10 minutes.

Onions and garlic are removed bottom, neck, remove dry scales, washed in cold water, cut into small crumbs. Onions are fried with the addition of vegetable oil at a temperature of 120 ° C for 5-10 minutes.

Filter the tomato paste and passer with the addition of vegetable oil for 12 minutes at a temperature of 120 ° C. Onions, carrots, sweet peppers, are combined, the tomato puree is combined, cranberries are squeezed, boiled for 15 -20 minutes. 3-7 minutes before the end I 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 homogenized vegetable pastes on the machine should be at least 70 ° C. Pre-packaged containers are sent to the chamber for cooling to a temperature of 0-8 ° C.

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

Claims (3)

1. Homogenized vegetable paste containing carrots, sweet peppers, onions, tomato paste, garlic, characterized in that the homogenized vegetable paste additionally contains a vegetable preservative and a source of vitamins, minerals, dietary fiber, as a vegetable preservative and a source of vitamins, mineral substances, dietary fiber use squeeze berries, in the following ratio of components, wt.%:
carrot 22 Sweet pepper 22 onion 13 tomato paste 9 fresh garlic four squeezed berries 17 sugar 3 sodium chloride one vegetable oil 9 2. Homogenized vegetable 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 vegetable paste according to claim 1, characterized in that as a vegetable preservative and a source of vitamins, minerals, dietary fiber, cranberry berries are squeezed.