RU2529906C1 - Vegetable food product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: vegetables are sorted, washed, peeled, cut, blanched; then the raw materials are relocated into a vessel with water solution of taste and aroma ingredients at a temperature of 5-(+15)°C, maintained during 1.5-2.0; then moisture excess is removed by way of drying; before frying, vegetables are frozen during 20-24 hours at a temperature of (-25°C)-(-26°C), then fried by way of cold frying under the impact of vacuum equal to 0.09 MPa at a temperature of vegetable oil equal to 60-100°C till moisture content is equal to 5-10% with subsequent removal of vegetable oil excess by way of centrifugation till vegetable oil content is equal to 3 - 20%.

EFFECT: invention allows to increase vitamin and mineral substances content, preserve organoleptic substances specific to natural vegetables without foreign smells and savours, decrease oil content and exclude carcinogenic substances presence.

3 cl, 2 tbl, 4 ex

Description

FIELD OF THE INVENTION

The invention relates to the food industry, in particular to a method for the production of a food product from vegetables, and can be used for the production of low-calorie food product from vegetables with a consistency of chips.

State of the art

A known method of obtaining a low-calorie dessert product from vegetables, which includes washing, cleaning, cutting, blanching and frying in vegetable oil, while blanching is carried out at 75-80 ° C in a sugar solution with a concentration of 18-20 wt. and an antioxidant with a concentration of 0.25-0.30 wt., moreover, food acid is used as an antioxidant (see US Pat. RU No. 2048124, IPC A23L 1/212, publ. November 20, 1995).

The disadvantage of this method is the low quality of the dessert product, namely the low content of vitamins and trace elements.

A known method of producing a food product from zucchini, providing for their preparation, cutting, blanching in an aqueous solution of sodium chloride, sugar and ascorbic acid at a concentration of the latter of at least 0.5% by weight and a concentration of sodium chloride and sugar, ensuring their content in the target product is not more than 1.2% and 1.5%, respectively, convective drying to achieve a solids content of 25 ± 5%, microwave drying to achieve a solids content of not more than 75%, packing in a package of polymer or composite material in eskislorodnoy environment (see. US Pat. RU №2298949, IPC A23L 1/212, publ. 20.05.2007 city).

The disadvantage of this method is the low safety of vitamins and trace elements due to the high drying temperature.

A known method of producing a food product from fruit and vegetable raw materials, providing for its preparation, drying to intermediate humidity, cutting, treatment with chitosan solution, drying in a gaseous coolant stream with a pulsed supply of microwave energy to a residual moisture content of 3-5% and packaging in an oxygen-free medium in bags of polymer-foil-polymer composite material.

In the method, stone fruits are used, and before drying, the seeds are removed before intermediate humidity.

The method uses gourds, before drying they are cut into slices, and flavoring substances are introduced into the chitosan solution (see US Pat. RU No. 2304885, IPC A23L 1/212, A23L 3/00, publ. 08.27.2007).

The disadvantage of this method is the low safety of vitamins and trace elements due to the high drying temperature and duration.

The closest in technical essence and the achieved positive effect and adopted by the author for the prototype is a method of food dehydration, which includes sorting of raw materials, washing, cleaning, cutting, blanching, processing of crushed raw materials with concentrated sugar syrup under pressure, followed by vacuum, processing of raw materials with hot edible oil , oil separation and cooling of the finished product (see US Pat. No. 4788072, IPC A23L 1/10, publ. 1986).

The disadvantage of this method is the complexity of the process, prolonged heat treatment of vegetables with a highly concentrated sugar-containing solution, which leads to a decrease in the content of vitamins.

Disclosure of invention

The objective of the invention is to develop a method of producing a food product from vegetables, the consistency of chips, having a high content of vitamins and minerals and good organoleptic characteristics characteristic of natural vegetables, without extraneous odors and tastes, very fragile, crumbly, crunchy, quickly soluble in the mouth, porous a product that retains its original shape by cutting and volume, with a lower oil content, the absence of carcinogens, due to cold frying under uumom vegetable oil at a temperature of 80-100 ° C.

The technical result that can be achieved using the present invention is reduced to a high content of vitamins and minerals and good organoleptic characteristics characteristic of natural vegetables, without extraneous odors and flavors, low oil content, and the absence of carcinogens.

The technical result is achieved using a method of producing a food product from vegetables, including sorting raw materials, washing, cleaning, cutting, blanching, holding in a water solution of flavor and aromatic ingredients, drying and frying under vacuum, while after blanching the raw materials are placed in an aqueous solution of flavor and aromatic ingredients at a temperature of 5 - (+ 15) ° C, incubated for 1.5-2.0 hours, then remove excess moisture by drying, and before frying, the raw materials are frozen for 20-24 hours at a temperature (-25 ° C) - (- 26 ° C) s osleduyuschimi cold roasting under the influence of vacuum of 0.09 MPa, at a temperature of oil 60-100 ° C to a moisture content of 5-10%, and removing excess oil by centrifuging to its content of 3 to 20%.

The technical result is achieved using a method in which, as an aqueous solution of flavoring and aromatic ingredients, either saline solutions with aromatic ingredients or sugar-containing solutions with aromatic ingredients are used.

Thus, the preservation of vitamins and trace elements with high organoleptic characteristics is achieved due to the fact that they hold the flavor and aromatic ingredients in an aqueous solution, dry and fry them under vacuum, while after blanching the raw materials are placed in an aqueous solution of flavor and aromatic ingredients at a temperature of 5- (+15) ° С, incubated for 1.5-2.0 hours, then excess moisture is removed by drying, and before frying, the raw materials are frozen for 20-24 hours at a temperature of (-25 ° С) - (- 26 ° C), followed by low temperature by cold, cold frying under the influence of vacuum of 0.09 MPa, for example in a vacuum fryer, at a temperature of vegetable oil 60-100 ° С to a moisture content of 5-10% and removing excess vegetable oil by centrifugation to its content from 3 to 20%, thus, the low temperature of frying under the influence of vacuum allows you to save a high percentage of useful vitamins and minerals in the product, quickly remove moisture from the product, keep the finished product in its original volume, shape and color, while the product is crispy, crispy strong and with high organoleptic qualities, and the vacuum technology of frying, the removal of vegetable oil after frying by centrifugation, allows to obtain a product with an oil content of 3-20%, which is significantly lower than the oil content in chips prepared by the classical method of frying, which is 40-45%, and also this method eliminates the possibility of the formation of carcinogenic substances, which are formed during classical frying.

It is known that frozen vegetables and fruits are practically inferior to fresh fruits in their usefulness, this is the best way to preserve products in which preservatives and other additives are not used.

Vegetables are usually subjected to shock freezing - rapid exposure to low temperatures, reaching minus 30-40 ° C, which fetters the fruits very quickly, and the water contained in the cells does not have time to organize into large ice crystals that destroy cell walls. As a result, they remain intact, and the product retains its shape when defrosting (see Frozen Vegetables. Http: // gazeta. Aif. Ru // online / health / 500/0401).

It is also known that any vegetables and fruits can be cooked sous vide (in a vacuum). The advantages of the vacuum cooking method include the “unique taste of dishes”: the food becomes tender and melts in the mouth, retains a natural taste because it is cooked in its own juice and is not oxidizable, while products prepared using the sous vide method (in vacuum), retain important nutrients, such as, for example, flavonoids (natural antioxidants) and carotenoids found in vegetables, while usually these nutrients evaporate or dissolve in the liquid when frying or cooking (see Technology eniya food in a vacuum. http // domyhoz. ml kulinariya / 182 of 05.11.2013).

The essence of the method of producing a food product from vegetables is as follows.

Raw materials, potatoes, or carrots, or beets, or zucchini are sorted, washed, peeled, cut into slices, or slices, or straws, or cubes, depending on the raw material and the desired shape of the finished product with a thickness of 2 to 7 mm, blanched in at a temperature of 80-90 ° С for 3-4 minutes, then the raw materials are transferred to a container with a cold water at a temperature of 5 - (+ 15) ° С with a water solution of flavoring and aromatic ingredients, for example, saline solutions with aromatic ingredients, are kept for 1.5 -2.0 h to give the product a more pronounced flavor st, and the composition and concentration of the solutions depends on the feedstock and the desired taste of the finished product, followed by removing from the solution and removing excess moisture by drying, for example laying on the nets to remove free moisture, after which the raw materials are left on the nets for 5-7 minutes for easy drying, then the raw materials are sorted, transferred to trays in one layer and placed in the freezer, where they are kept for 20-24 hours at a temperature of (-25 ° C) - (-26 ° C), the frozen raw materials are taken out and fried cold by frying d with a vacuum of 0.09 MPa, for example, in a vacuum fryer, for example, potatoes for 30-35 minutes with a thickness of slices of 4 mm and for 12-15 minutes with a thickness of slices of 2 mm; carrots and beets for 35-40 minutes with a thickness of slices of 4 mm and 15-17 minutes with a thickness of slices of 2 mm; zucchini for 38-43 min with a thickness of slices of 4 mm and 16-18 min with a thickness of slices of 2 mm, at a temperature of vegetable oil 60-100 ° C to a moisture content of 5-10%, followed by removal of excess vegetable oil by centrifugation at 250-350 rpm to its content from 3 to 20%, packing in a package of polymer or combined material in an oxygen-free environment.

Table 1 shows the organoleptic characteristics of the food product from potatoes, carrots, beets, squash.

In table 2 - the safety% of the feedstock of vitamins and minerals in potatoes, carrots, beets, zucchini.

The implementation of the invention

Examples of specific performance of the method of production of a food product from vegetables

To prepare a food product from vegetables with a consistency of chips, use potatoes, carrots, beets and other root vegetables, as well as onions, garlic, which are peeled, zucchini, eggplant, squash, zucchini, okru, pumpkin that can be used with peels, cauliflower , white cabbage and other vegetables, the frying time of which depends on the feedstock, moisture and thickness of the slices.

Examples are presented in a method for producing a food product from potatoes, carrots, beets and zucchini with a consistency of chips.

Example 1. The feedstock, potatoes, sorted, washed, peeled, cut into slices, or slices, or straws, or cubes, depending on the feedstock and the desired shape of the finished product with a thickness of 2 to 7 mm, are blanched at a temperature of 80-90 ° C for 3-4 minutes, then the raw materials are transferred to a container with a cold aqueous solution of flavoring and aromatic ingredients at a temperature of 5 - (+ 15) ° C, for example, saline solutions with aromatic ingredients, incubated for 1.5-2.0 hours to give the product a more pronounced taste, and the composition and concentration The solution solution depends on the feedstock and the desired taste of the finished product, followed by removal from the solution and removal of excess moisture by drying, for example, laying on the nets to remove free moisture, after which the raw materials are left on the nets for 5-7 minutes for easy drying, then the raw materials are sorted, transferred to trays in one layer and placed in the freezer, where they are kept for 20-24 hours at a temperature of (-25 ° С) - (- 26 ° С), the frozen raw materials are taken out and fried by cold frying under the influence of vacuum 0 , 09 M Pa, for example, in a vacuum fryer, for 30-35 min with a thickness of slices of 4 mm, at a temperature of vegetable oil 60-100 ° C to a moisture content of 5-10%, followed by removal of excess vegetable oil by centrifugation at 250-350 rpm to its content is from 3 to 20%, packing in a package of polymer or combined material in an oxygen-free environment.

Result: a food product obtained from potato with a consistency of chips corresponds to organoleptic indicators (see table 1) (see GOST R ISO 5492-2005 “Organoleptic analysis. Dictionary”), namely: the appearance corresponds to the shape of the cut, on a fault visible porosity without impurities of oil, the color characteristic of the color of natural potatoes with a slight shade of golden color, without external color defects, texture: very brittle, crumbly, crunchy, instantly soluble in the mouth, a porous product that retained its original shape by cutting and volume, while the taste and smell characteristic of fried potatoes without extraneous odors and tastes, without the taste of oil, and the content of vitamins and minerals (see table 2) (see Chemical composition of Russian food products: Reference / Ed. .M. Skurikhina, V.A. Tutelyana. - M.: DeLi print, 2002. - 236 p.) In the finished product is high.

Example 2. Carried out analogously to example 1, but the feedstock, carrots, transferred to a container with a cold water at a temperature of 5 - (+ 15) ° C with an aqueous solution of flavoring and aromatic ingredients, for example, sugar-containing solutions with aromatic ingredients, incubated for 1.5- 2.0 hours to give the product a more pronounced taste, and the composition and concentration of solutions depend on the feedstock and the desired taste of the finished product, followed by removal from the solution and removal of excess moisture by drying, for example, laying on nets to remove free moisture, after which the raw materials are left on the nets for 5-7 minutes for easy drying, then the raw materials are sorted, transferred to trays in one layer and placed in a freezer, where they are kept for 20-24 hours at a temperature (- 25 ° С) - (- 26 ° С), take out the frozen raw materials and fry them by cold frying under the influence of vacuum of 0.09 MPa, for example in a vacuum fryer, for 35-40 minutes at a thickness of slices of 4 mm and 15-17 minutes at a thickness of slices of 2 mm, at a temperature of vegetable oil 60-100 ° C to a moisture content of 5-10%, followed by by removing excess vegetable oil by centrifugation at 250-350 rpm until its content is from 3 to 20%, packing in a package of polymer or combined material in an oxygen-free environment.

Result: a food product obtained from carrots with a consistency of chips corresponds to organoleptic characteristics (see Table 1), namely: the appearance corresponds to the shape of the sliced, porosity without impurities of oil is visible on the fault, the color is typical for the color of natural carrots with a slight shade orange-golden color, without external color defects, consistency: very fragile, crumbly, crunchy, instantly soluble in the mouth, a porous product that retains its original shape by cutting and volume, while the taste and smell are inherent to nature noy carrots, slightly sweet odor and off-flavors without flavor oil, the content of vitamins and minerals (See. Table 2) in the finished product is high.

Example 3. Carried out analogously to example 1, but the feedstock, beets, transferred to a container with cold at a temperature of 5 - (+ 15) ° C water solution of flavoring and aromatic ingredients, for example, sugar-containing solutions with aromatic ingredients, incubated for 1.5- 2.0 hours to give the product a more pronounced taste, and the composition and concentration of solutions depend on the feedstock and the desired taste of the finished product, followed by removal from the solution and removal of excess moisture by drying, for example, laying on nets to remove free moisture, after which the raw materials are left on the nets for 5-7 minutes for easy drying, then the raw materials are sorted, put on trays in one layer and placed in a freezer, where they are kept for 20-24 hours at a temperature (- 25 ° С) - (- 26 ° С), take out the frozen raw materials and fry them by cold frying under the influence of vacuum of 0.09 MPa, for example, in a vacuum fryer, for 35-40 minutes at a thickness of slices of 4 mm and 15-17 minutes at the thickness of the slices is 2 mm, at a temperature of vegetable oil 60-100 ° C to a moisture content of 5-10%, followed by and removing excess oil by centrifuging at 250-350 rev / min until its content of 3 to 20%, filling into the packaging of a polymeric or composite material in an oxygen-free environment.

Result: a food product obtained from beets with a consistency of chips corresponds to organoleptic characteristics (see table 4), namely: the appearance corresponds to the shape of the cut, porosity without impurities of oil is visible on the fault, the color is typical for the color of natural beets, with a slight a shade of burgundy-raspberry color, without external color defects, with the consistency of :, very fragile, crumbly, crunchy, quickly soluble in the mouth, a porous product that retains its original shape by cutting and volume, while the taste and smell are inherent to the natural beet, without extraneous odors and tastes, without the taste of oil, while the content of vitamins and minerals (see table 2) in the finished product is high.

Example 4. Carried out analogously to example 1, but the feedstock, zucchini, transferred to a container with cold at a temperature of 5 - (+ 15) ° C water solution of flavoring and aromatic ingredients, for example, saline solutions with aromatic ingredients, incubated for 1.5- 2.0 hours to give the product a more pronounced taste, and the composition and concentration of the solutions depend on the feedstock and the desired taste of the finished product, followed by removal from the solution and removal of excess moisture by drying, for example, laying on a grid for free moisture, after draining of which the raw materials are left on the nets for 5-7 minutes for easy drying, then the raw materials are sorted, transferred to trays in one layer and placed in a freezer, where they are kept for 20-24 hours at a temperature of -25 ° C) - (- 26 ° C), the frozen raw materials are removed and fried by cold frying under the influence of vacuum of 0.09 MPa, for example in a vacuum fryer, for 38-43 minutes with a thickness of slices 4 mm and 16-18 minutes with a thickness of slices 2 mm, at a temperature of vegetable oil 60-100 ° C to a moisture content of 5-10%, followed by removal excess oil by centrifuging at 250-350 rev / min until its content of 3 to 20%, filling into the packaging of a polymeric or composite material in an oxygen-free environment.

Result: a food product obtained from zucchini with a consistency of chips corresponds to organoleptic characteristics (see Table 1), namely: the appearance corresponds to the shape of the sliced, porosity without impurities of oil is visible on the fault, the color is characteristic of the color of a natural zucchini with a slight shade light yellow color, without external color defects, with a consistency: very fragile, crumbly, crunchy, instantly soluble in the mouth, a porous product that retained its original shape by cutting and volume, while the taste and smell are characteristic of natural zucchini, without extraneous odors and tastes, without the taste of oil, while the content of vitamins and minerals (see Table 2) in the finished product is high.

Thus, the resulting food product is packaged in an oxygen-free environment from a combined material, polymer-foil-polymer, for example Mylar, to obtain the target product, while packaging in a gas environment provides better preservation of the appearance of the product by reducing its mechanical degradation during transportation and storage, and the use of an oxygen-free medium and combined packaging material provides an increase in the shelf life of the target product, which, when implementing the described technology, is 1 od.

The invention in comparison with the prototype and other known technical solutions has the following advantages:

- high content of vitamins and minerals;

- good organoleptic characteristics characteristic of natural vegetables, namely, it retains its original shape and volume, porosity without oil impurities is visible on the fault, a characteristic color for the natural color of the feedstock, very fragile, crumbly, crunchy, quickly soluble in the mouth, without extraneous odors and smacks , without taste of oil;

- long shelf life;

- lack of carcinogenic substances;

- low oil content in the food product.

Table 1 Organoleptic characteristics of a food product from potatoes, carrots, beets, zucchini name of raw materials Appearance Color Consistency Taste and smell Potatoes Corresponds to the shape of the cut, which retained its original shape and volume, a surface rough to the touch, porosity is visible on the fault, without oil impurities Characteristic for the color of natural potatoes with a slight shade of golden color, without external color defects Very fragile, crumbly,
a crispy, instantly soluble porous product in the mouth that retains the same initial shape by cutting and volume Peculiar to fried potatoes, without extraneous odors and tastes (without spices), without the taste of oil Carrot Also Characteristic for the color of natural carrots with a slight shade of orange-golden color, without external color defects Also Characteristic of natural carrots, slightly sweet, without extraneous odors and tastes (without spices), without the taste of oil Beet Also Characteristic for the color of natural beets with a light shade of burgundy and raspberry color, without external color defects Also Characteristic of natural beets, without extraneous odors and tastes (without spices), without the taste of oil Zucchini Also Characteristic for the color of natural zucchini with a touch of light yellow, without external color defects Also Peculiar to a natural vegetable marrow, without extraneous odors and tastes (without spices), without the taste of oil

table 2 Preservation,% of the initial raw materials of vitamins and minerals in potatoes, carrots, beets, zucchini name of raw materials Vitamins Minerals To carotene IN 1 IN 2 PP FROM TO Sa Mg R Fe Potatoes - 85 85 80 65 85 90 85 90 85 Carrot 92 70 85 75 65 95 95 96 97 97 Beet - 92 95 92 65 85 90 89 89 87 Zucchini 90 80 93 88 60 86 95 94 85 85

Bibliography

1. The chemical composition of food products. Prince 2 / Ed. I.M. Skurikhina, M.N. Volgareva. - M .: Agropromizdat, 1987 .-- 360 p.

2. The chemical composition of food. Prince 1 / Ed. THEM. Skurikhina, M.N. Volgareva. - 2nd ed., Revised and extended - M .: Agropromizdat, 1987 .-- 223 p.

3. The chemical composition of Russian food: a Handbook / Ed. I.M.Skurikhina, V.A. Tutelyan. - M.: DeLi print, 2002 .-- 236 p.

4. Collection of recipes for dishes and culinary products: for catering. - Publishing House of Economics, 1999.

5. GOST R ISO 3972-2005 “Organoleptic analysis. Methodology. Method for the study of taste sensitivity. "

6. GOST R ISO 5492-2005 “Organoleptic analysis. Dictionary".

7. GOST R ISO 8589-2005 “Organoleptic analysis. Study Design Guide. ”

Claims (3)

1. A method of manufacturing a food product from vegetables, including sorting raw materials, washing, cleaning, cutting, blanching, soaking in an aqueous solution of flavoring and aromatic ingredients, drying and frying under vacuum, characterized in that after blanching, the raw materials are placed in an aqueous solution of flavoring and aromatic ingredients at a temperature of 5 - (+ 15) ° C, incubated for 1.5-2.0 hours, then remove excess moisture by drying, and before frying, the raw materials are frozen for 20-24 hours at a temperature (-25 ° C ) - (- 26 ° С) followed by cold frying p It is subjected to a vacuum of 0.09 MPa, at a temperature of vegetable oil of 60-100 ° С to a moisture content of 5-10% and removal of excess vegetable oil by centrifugation to its content from 3 to 20%. 2. The method according to claim 1, characterized in that the salt solution with aromatic ingredients or sugar-containing solutions with aromatic ingredients are used as an aqueous solution of flavoring and aromatic ingredients. 3. The method according to claim 1, characterized in that the vegetable food product has the consistency of chips.