RU2527492C1 - Gluten-free vegetable sauce - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: gluten-free vegetable sauce contains the initial components at the following ratio: 30% tomato paste - 34.00-35.00 wt %, sauteed bulb onions - 4.50-20.00 wt %, sauteed carrots - 0.50-4.40 wt %, vegetable oil - 4.00-15.00 wt %, gram flour and/or gram protein isolate - 3.50-7.50 wt %, food culinary salt - 1.30-3.10 wt %, sugar sand - 0.10-8.80 wt %, ground red pepper - 0.01-0.30 wt %, cinnamon - 0.01-0.06 wt %, fresh or dried leafy greens - 0.01-1.00 wt %, 80% acetic acid - 0.01-0.60 wt %, water - balance. The gluten-free vegetable sauce has a high biological value.

EFFECT: invention allows to expand the vegetable sauces range.

4 tbl, 5 ex

Description

The invention relates to the food industry, in particular to catering and the canning and vegetable industry, and can be used for the production of emulsion products such as functional vegetable sauces.

The invention is intended to solve the technical problem of expanding the range of vegetable sauces with obtaining a gluten-free product of high biological value.

Gluten (gluten) is a concept that unites a group of storage proteins found in the seeds of cereal plants, especially wheat, rye, oats and barley. The term “gluten” refers to the proteins of the prolamin and glutelin fractions, with most of the gluten being the first [1].

According to solubility in individual solvents, proteins are classified into:

- water-soluble - albumin - proteins that are readily soluble in water and in weak saline solutions;

- salt-soluble - globulins - are dissolved in aqueous solutions of salts. These proteins represent most of the seeds of legumes and oilseeds;

- alcohol-soluble - prolamins - are dissolved in a 60-80% solution of ethyl alcohol. These are characteristic proteins of cereal seeds, for example gliadins - wheat, zein - corn; avenin - oats; gordein - barley;

- Alkali soluble - glutelins - are soluble only in alkali solutions. Glutenin from wheat gluten proteins and oryzenine from rice seeds are isolated from them [2].

Recently, doctors have noted the widespread prevalence of a disease such as celiac disease and the problem of gluten intolerance.

Celiac disease is a chronic, genetically determined disease that occurs as a result of damage to the mucous membrane of the small intestine by gluten and occurs with the defeat of almost all organs and systems of the body, followed by various violations of food assimilation and metabolism [3]. In other words, celiac disease is one of the types of food allergies that translates into intolerance to gluten, a protein specific to wheat.

The basis of treatment for celiac disease is elimination diet therapy - a strict lifelong gluten-free diet, which involves the complete exclusion from the diet of not only all the main products from these cereals containing explicit gluten, but also foods that may contain certain, even trace amounts of gluten - hidden gluten.

According to the FAO / WHO Codex Alimentarius, gluten-free products are considered to be gluten-free below 20 ppm (20 mg per 1 kg of dry product) [4].

Traditionally, gluten-free raw materials are such crops as corn, buckwheat, rice, as well as flour and starches made from potatoes, tapioca, beans, peas, and soybeans (Table 1).

The fractional composition of oilseed protein proteins allows us to consider them as raw materials for the production of gluten-free food products. Most of the proteins of oilseeds belong to the globulin fraction (80-97%), the albumin and glutelin fractions are approximately at the same level (0.5-1.0%), prolamins are practically absent [5, pp. 95-96].

Legume seeds can also be considered as a raw material source for creating gluten-free food products, since the prolamin fraction in the legume seed proteins is absent. The main fraction is globulins. The smallest amount is glutelins. There are a little more albumin than glutelins [5, p. 93].

Table 1 shows data on the fractional composition of the proteins of the above cereals, legumes and oilseeds.

Known gluten-free vegetable sauce "Carrot" based on a soy protein component, the formulation of which includes, wt.%:

mashed carrot 25 soy flour 10 sugar 2 vegetable oil thirty mustard 2 salt one lemon acid 3 water 27 [7]

A disadvantage of the known sauce is the use of soy in the recipe. In Russia, soybean production is not widespread, as it is not always justified due to climatic conditions. The main areas of soybean crops in Russia are located in the Far East and the North Caucasus. The main producers of soybeans are the USA, Brazil, Argentina, China, India, and the use of an imported component increases the cost of the finished product. In addition, due to the predominance of the share of transgenic soy in the market, the negative attitude of most consumers to soy-containing products remains.

Soy flour used in the sauce formulation is characterized by a rather high fat content (12%), which contributes to the acceleration of oxidative damage to raw materials during storage.

In addition, the production technology of the famous sauce is characterized by a large number of operations for the preliminary preparation of the protein component - soy flour: soaking soybeans, germinating, drying, grinding, heat treatment, which complicates the process. During heat treatment at a temperature of 140 ° C, along with a decrease in the amount of anti-nutritional substances, protein is denatured and its biological value is reduced.

In addition, Carrot sauce is characterized by a rather high fat content - 25% and a high energy value of the finished product - 275 kcal / 100 g.

The closest in technical essence to the claimed sauce is a gluten-free tomato sauce containing concentrated tomato product - tomato puree and the addition of a protein component - sunflower flour, the formulation of which includes the following components, wt.%:

tomato puree, in terms of 12% solids 58,100 onion 24,100-24,500 carrot 7,230-7,500 vegetable oil 8,810 sunflower flour 3,300 salt 2,020 sugar 6,060 allspice 0.102 clove 0.102 coriander 0.102 Bay leaf 0.102 water up 100,000 [8]

Sunflower flour - flour obtained from peeled sunflower seeds after their partial degreasing. The protein content in flour is up to 40%, fat - up to 11-20%.

A disadvantage of the known sauce is the high fat content in sunflower flour, which helps to accelerate the oxidative damage of raw materials during storage.

In terms of the content of essential amino acids, the proteins of sunflower seeds are inferior to those of chickpeas (Table 2), therefore, flour from sunflower seeds is characterized by lower biological value compared to chickpea flour and chickpea protein isolate.

In addition, it is known that the seeds of some oilseeds contain toxic substances, which serves as a serious obstacle to the use of protein preparations from them in food products. So, dry fat-free sunflower seeds contain an undesirable anti-nutritional polyphenolic compound - chlorogenic acid.

Polyphenolic compounds impair the functional properties of the protein and reduce its biological value. For the separation of chlorogenic acid, special technological methods should be provided [6, p. 74-75].

A disadvantage of the technology for producing a known sauce is the presence of an additional aging step for swelling of the protein component - sunflower flour, which increases the duration of the process.

The use of gluten-free sauce in the recipe as protein components of the products of processing chickpea flour and / or chickpea protein isolate will reduce the number of technological stages, since these components do not require additional swelling operations.

The objective of the invention is to obtain a gluten-free vegetable sauce with a simultaneous increase in the biological value of the finished product and a reduction in the staging and duration of the process.

The problem is solved in that a gluten-free vegetable sauce containing concentrated tomato products, sautéed vegetables - onions and carrots, vegetable oil, protein components of vegetable origin, edible salt, granulated sugar, spices and water, contains tomato concentrated as a tomato product paste, as a protein component of plant origin contains chickpea flour and / or chickpea protein isolate, as spices contains ground red pepper and cinnamon and tionary green sheet comprises comminuted fresh or dried and acetic acid 80% sequence at the following component ratio, wt.%:

tomato paste 30% 34.00-35.00 sauteed onions 4.50-20.00 carrots 0.50-4.40 vegetable oil 4.00-15.00 chickpea flour and / or chickpea protein isolate 3,50-7,50 edible salt 1.30-3.10 granulated sugar 0.10-8.80 ground red pepper 0.01-0.30 cinnamon 0.01-0.06 leafy greens, fresh or dried 0.01-1.00 acetic acid 80% 0.01-0.60 water rest

It is known that the seeds of the legume family contain anti-nutritional substances - inhibitors of proteolytic enzymes and lectins, however, it should be noted that chickpea proteins compare favorably with proteins of other legumes, such as soy, beans, peas, and low levels of anti-nutritional substances. The average trypsin inhibitor content is: 3 units of inhibited trypsin (EIT-UT) in lentils, 4 in spring peas, 5 in chickpeas, 10 in winter peas and 17 in beans. The content of lectins varies in different plant species: for beans - 3200-6400 hemagglutinin units per 1 mg, for lentils 400-800, peas 100-400 and chickpeas 25-100 [9].

Table 1 presents the Fractional composition of the proteins of cereals, legumes and oilseeds [1, 5, 6].

Table 2 presents the Content of essential amino acids in proteins of chickpea and sunflower seeds, g per 100 g of protein [10].

Table 3 presents the characteristic organoleptic characteristics of gluten-free sauces.

Table 4 presents the Characterization of the physico-chemical parameters of gluten-free sauces.

Example 1. The technological process for the preparation of gluten-free vegetable sauce is implemented as follows.

Chickpea flour is obtained by finely chopping chickpea beans.

Chickpea protein isolate is a powdery product with a protein content of dry matter of at least 90.0%. Chickpea protein isolate is obtained from chickpea beans by grinding, degreasing, extracting, isolating the protein.

Prescription components are prepared according to traditional technology. Prepared carrots and onions are chopped, sautéed in vegetable oil and chopped in a spinning top.

In a vacuum apparatus with a stirrer and heating, for example, M3-2C-241a grades in prescription quantities, the tomato paste is completely loaded according to the recipe, and the tomato paste is pre-diluted with water to a solids content of 18-19%, brought to a boil and added with thorough stirring sautéed and chopped vegetables, salt, sugar, spices, herbs, chickpea flour, chickpea protein isolate, vegetable oil. The components are mixed while boiling to speed up the dissolution of sugar and salt. Cooking is carried out under vacuum until a solids content of at least 19.5% is reached so that after adding acetic acid the concentration of the finished sauce is at least 19%. Acetic acid is added 4-5 minutes before the end of cooking. After reaching a solids content of not less than 19%, the mixture is packaged, sealed and sterilized to obtain the target product. When using tomato puree with a dry matter content that does not coincide with the formulation, recalculate its consumption to the equivalent dry matter content according to known dependencies.

The components are used in the following ratio, wt.%:

tomato paste 30% 34.00 sauteed onions 4,50 carrots 0.50 refined sunflower oil deodorized 4.00 chickpea flour 0.50 chickpea protein isolate 3.00 edible salt 1.30 granulated sugar 0.10 ground red pepper 0.05 cinnamon 0.01 leafy greens, fresh or dried 0.01 acetic acid 80% 0.01 water rest

Example 2. Gluten-free vegetable sauce prepared by the method described in example 1, in the following ratio of components, wt.%:

tomato paste 30% 34.50 sauteed onions 10.00 carrots 2.00 olive oil 10.00 chickpea flour 5.50 chickpea protein isolate 1,50 edible salt 2.00 granulated sugar 4,50 ground red pepper 0.15 cinnamon 0,03 leafy greens, fresh or dried 0.05 acetic acid 80% 0.30 water rest

Example 3. Gluten-free vegetable sauce prepared by the method described in example 1, in the following ratio of components, wt.%:

tomato paste 30% 35.00 sauteed onions 20.00 carrots 4.40 refined sunflower oil deodorized 15.00 chickpea flour 7.00 chickpea protein isolate 0.50 edible salt 3.10 granulated sugar 8.80 ground red pepper 0.30 cinnamon 0.06 leafy greens, fresh or dried 1.00 acetic acid 80% 0.60 water rest

Example 4. Gluten-free vegetable sauce prepared by the method described in example 1, in the following ratio of components, wt.%:

tomato paste 30% 34.50 sauteed onions 15.00 carrots 3.00 sesame oil 5.00 chickpea flour 7.50 edible salt 1,50 granulated sugar 0.15 ground red pepper 0.15 cinnamon 0,03 leafy greens, fresh or dried 0.50 acetic acid 80% 0.05 water rest

Example 5. Gluten-free vegetable sauce prepared by the method described in example 1, in the following ratio of components, wt.%:

tomato paste 30% 34.50 sauteed onions 10.00 carrots 2.00 grape seed oil 5.00 chickpea protein isolate 3,50 edible salt 3.00 granulated sugar 8.00 ground red pepper 0.20 cinnamon 0.06 leafy greens, fresh or dried 0,03 acetic acid 80% 0.60 water rest

The fractional composition of chickpea proteins (Table 1) allows it to be attributed to gluten-free products.

By the content of essential amino acids, chickpea proteins are superior to sunflower seed proteins (Table 2), which indicates a higher biological value of the claimed sauce compared to the prototype.

The use in the recipe of the sauce of protein components of plant origin - chickpea flour and / or chickpea protein isolate in an amount of (3.50-7.50)% by mass, provides a new sauce with a harmonious combination of organoleptic properties, which has a good smooth consistency.

The inventive gluten-free vegetable sauce has a wide range of applications, it can be used when serving meat, fish and vegetable dishes. The proposed sauce has a uniform consistency, has high consumer properties, due to the combination of sauce components it does not drown out, but emphasizes the taste and aroma of meat dishes.

The addition of chickpea protein isolate to the sauce formulation allows you to increase the protein content in the finished product and enrich the product with essential amino acids.

When the content of protein components of plant origin - chickpea flour and chickpea protein isolate is more than 7.50%, the organoleptic characteristics of the finished product decrease, an extraneous taste appears. When the protein components of plant origin — chickpea flour and chickpea protein isolate — are less than 3.50%, the consistency of the sauce becomes liquidish.

Thus, the technical solution to the problem of obtaining a gluten-free vegetable sauce of high biological value is achieved through the use in the recipe of the sauce of protein components of plant origin - chickpea flour and / or chickpea protein isolate. The combination of components in a certain ratio provides high organoleptic characteristics of the sauce and a balance in nutritional and biological value. Due to the high biological value of chickpea protein, the finished product is enriched with essential amino acids. The introduction of chickpea protein isolate allows you to increase the content of one of the most important nutrients - protein - in the finished product. In addition, the protein components of plant origin - chickpea flour and chickpea protein isolate have high structuring properties and provide a uniform, spreading consistency of sauce.

Table 1 Culture Protein fraction (% of protein nitrogen) albumin globulins prolamins glutelins Wheat 5.2 12.6 35.6 28,2 Corn up to 9.6 4.7-6.0 29.9-55 30-45 Rice 5.8-11.2 4.8-9.2 4.4-14.0 63.2-70.0 Buckwheat 21.7 42.6 1,1 12.3 Sunflower 37.1 44.1 - 17.7 Chickpeas 12,2 79.8 - 7.9 Soybean 91.2 4.1 - 4.7

table 2 Name
amino acids Seeds
sunflower Chickpeas Valine 5.17 4,58 Isoleucine 3.35 6.82 Leucine 6.49 7.56 Lysine 3.43 7.66 Methionine 1.88 1,69 Threonine 4.28 3.93 Tryptophan 1,63 1.10 Phenylalanine 5.07 5.17 The amount of irreplaceable
amino acids 31.30 38.51

Table 3 Name of indicator Example 1, example 2, example 4 Example 3, example 5 Appearance Homogeneous mashed mass without seeds, skin particles, seed chamber and coarse core pieces, with the presence of crushed particles of vegetables, herbs, spices Consistency Homogeneous, not stratified, smeared, of medium density Color Orange red, uniform throughout the mass Taste Pleasant, harmonious, sweet and sour, without extraneous smacks Pleasant, spicy, not bulging, sweet and sour, without extraneous smacks Smell Pleasant, with a pronounced aroma of tomato products, vegetables, spices Main course combination Emphasizes the taste and aroma of meat and fish dishes.

Table 4 Name of indicator Example Prototype Analogue one 2 3 four 5 Solids content,% 20.3 24.5 29.0 28.0 25.0 25.0 37.5 ± 1.0 Mass fraction of protein,% 4.4 4.2 3.9 3.4 4.8 2.1 4.3 Mass fraction of fat,% 6.0 12.3 17.3 7.4 7.0 10.8 25.0 Mass fraction of carbohydrates,% 8.0 5.9 6.0 15,2 1,5 10,4 8.2 Energy value, kcal / 100 g 103.6 151.1 195.3 141.0 128.2 147.2 275.0

Information sources

1. Ivanchenko O.B. Raw materials with a low gluten content in brewing technology / O.B. Ivanchenko, N.A. Petrova, M.M. Danina // Bulletin of St. Petersburg State University of Technology and Technology. - 2008. - No. 4. - S. 42-47.

2. Skurikhin I.M., Nechaev A.P. Everything about food from the point of view of a chemist. M .: Higher. school - 1991 .-- 288 p.

3. Mayurnikova M.A. Celiac disease. Problems and solutions / M.A.Mayurnikova, N.N.Ashirova // Food industry. 2011. No.6. S.60-63.

4. Codex-Alimentarius 1981: 118 Codex standard for Gluten-Free Foods./Amended 1983.- Joint FAO / WHO Food Standards Program. WHO, 198. - 3 p.

5. Kazakov E.D. Biochemistry of grain and products of its processing / E.D. Kazakov, V.L. Kretov. M .: Agropromizdat, 1989.368 s.

6. Tolstoguzov VB New forms of protein foods. M .: Agropromizdat, 1987.330 s.

7. Kiseleva T.F. Soy-based vegetable sauces - a source of additional high-grade protein / T.F. Kiseleva, N.F. Ulyankina // Polzunovsky Bulletin. - 2011. - No. 3. - S. 82-86.

8. The method of preparation of the sauce [Text]: US Pat. 2447704, Russian Federation, IPC index A23L 1/39, A23L 1/24. The applicant and patent holder Kvasenkov O.I. - No.2010148104 / 13; declared 2010.11.26; publ. 2012.04.20. Bull. No. 11.

9. Begeulov M.Sh. Soybean seed processing basics [Text] / M.Sh. Begeulov. - M .: DeLi print, 2006 .-- 181 p.

10. The chemical composition of food products: in 2 tons / I.M. Skurikhin, M.N. Volgarev. - M .: Agropromizdat, 1987 .-- 2 t .; 360 s - (Reference tables for the content of amino acids, fatty acids, vitamins, macro- and microelements, organic acids and carbohydrates).

Claims (1)

Gluten-free vegetable sauce containing concentrated tomato product, sauteed vegetables - onions and carrots, vegetable oil, vegetable protein components, edible salt, granulated sugar, spices and water, characterized in that it contains tomato paste as a concentrated tomato product, as a protein component of plant origin contains chickpea flour and / or chickpea protein isolate, as spices contains ground red pepper and cinnamon and additionally contains Jeleń sheet comminuted fresh or dried and acetic acid 80% sequence starting with the following ratio of components, wt.%:
tomato paste 30% 34.00-35.00 sauteed onions 4.50-20.00 carrots 0.50-4.40 vegetable oil 4.00-15.00 chickpea flour and / or chickpea protein isolate 3,50-7,50 edible salt 1.30-3.10 granulated sugar 0.10-8.80 ground red pepper 0.01-0.30 cinnamon 0.01-0.06 leafy greens, fresh or dried 0.01-1.00 acetic acid 80% 0.01-0.60 water rest