RU2548195C1 - Functional purpose sauce production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: functional purpose sauce production method envisages mixing of 15%-tomato puree with addition of vegetable puree in the form of carrot or beet-root or aubergine puree, introduction of sugar and salt in the form of water solution into the mixture with its subsequent stirring and boiling out. Before boiling out termination one adds acetic acid, bulb onions as well as ground red pepper, introduces a iodine-containing component represented by feijoa puree and walnut membranes powder. Additionally, before boiling out termination, one adds spices represented by ginger and cloves. Feijoa puree is introduced at the stage of the components mixing; walnut membranes powder is introduced into water solution with sugar and salt. Walnut membranes powder is produced by way of membranes milling into 1-2 mm fraction in the disintegrator.

EFFECT: manufacture of the ready product with increased iodine content and improved rheological properties.

2 cl, 3 ex

Description

The invention relates to the food industry and can be used for the production of functional sauces.

A known method of manufacturing tomato sauce "Exotic", involving the cooking of tomato puree mixed with mango puree, the introduction of sugar and salt during cooking, mixing and adding aromatic additives and acetic acid at the end of cooking (patent RU 2039473).

The disadvantages of this sauce is the introduction of mango puree into the composition of the components, which leads to a rise in price of the sauce, as well as low preventive properties.

A known method for the production of fruit and vegetable sauce (patent RU No. 2261634), comprising mixing tomato and apple puree with the addition of vegetable puree in the form of squash, or pumpkin, or carrot, or beetroot puree, sugar and salt are introduced into the resulting mixture in the form of an aqueous solution with further mixing and boiling the mixture, while shortly before the end of boiling add acetic acid, onions, garlic, and ground black and red pepper, and at the end of boiling, an additional aqueous solution of iodine-containing EU ETS.

The disadvantage of this method for the production of sauce is the use of biologically active iodine additives obtained synthetically, as well as low structural and mechanical properties of the target product.

The objective of the invention is the creation of fruit and vegetable sauce enriched with iodine, and expanding the range of sauces for functional purposes.

The technical result is to increase the iodine content in the food product and improve the rheological properties.

The technical result is achieved in that in a method for the production of functional sauce, which involves mixing tomato puree with the addition of vegetable puree, introducing sugar and salt into the mixture in the form of an aqueous solution, further mixing and boiling the mixture, while acetic acid and onion are added to the end of boiling , as well as ground red pepper, an iodine-containing component is introduced, while carrot or beetroot puree or eggplant puree is used as vegetable puree until boiling in Ginger and cloves are added to spices, feijoa puree and walnut membrane powder are used as iodine-containing components, while feijoa puree is introduced at the mixing stage, and walnut membrane powder is added to the aqueous solution together with sugar and salt, in the next the content of the starting components in the sauce, wt.%:

Tomato Puree 15% 18-32 Feijoa Puree 25-35 Vegetable puree (eggplant or carrot or beetroot) 15-25 Caxap 3-7 Salt 1.5-2.5 Acetic acid in terms of 80% 0.4-0.9 Onion 0.5-1 Ginger 1-2 Clove 0.05-0.1 Ground red pepper 0.05-0.1 Walnut webbed powder 5-8 Water Rest

The powder from the membranes of walnuts is obtained by grinding the membranes on a disintegrator to a fraction size of 1-2 mm.

It is known that the physiological human need for iodine per day is 150 micrograms (MP 2.3.1.2432-08 Norms of physiological requirements for energy and nutrients for different population groups). The intellectual abilities of a person are directly dependent on the state of the thyroid gland, the hormones of which determine the formation of intellectual abilities due to the energy supply of the processes of memorization and learning.

Therefore, to prevent diseases and ensure the normal functioning of the thyroid gland, it is important to ensure that a sufficient amount of iodine is ingested. When modeling the production method, an empirical selection of components for the sauce was used.

As part of the vegetable puree, puree is used from the most iodine-containing plant products - carrots or beets (iodine content is 7-13 μg / 100 g), or eggplant.

Ginger (iodine content up to 20 μg / 100 g) and cloves are added as spices, which give a spicy taste to the sauce.

The powder from the membranes of walnuts for bioavailability is obtained by grinding the membranes on a disintegrator to a fraction size of 1-2 mm, then diluted with water before mixing and kept. Membranes are not only a good source of iodine, but also contain vitamins C, P, B ₁ , carotene, tannins, bioflavonoids, and yuglon. They are also used for diseases of the thyroid gland in the form of decoctions and alcohol tinctures, which also help with diseases of the gastrointestinal tract, cardiovascular system, musculoskeletal system, colds, diabetes, and increase human immunity.

The introduction of powder from the membranes into the composition increases the nutritional value due to the increase in carbohydrates and provides an improvement in the rheological properties of the product by increasing the adhesion forces of adhesion.

The initial empirical selection of the optimal ratio in the composition of sauces of all components was confirmed by the technological embodiment to confirm the industrial applicability of the invention.

The method is as follows.

Example 1

Mix 20 kg of tomato puree with 35 kg of 15% feijoa puree and 20 kg of 10% eggplant puree, pour 21.72 kg of an aqueous solution containing 8.92 kg of water, 5 kg of sugar, 1.8 kg of salt , 6 kg of powder from the membranes of walnuts, boil the mixture with constant stirring until the solids content of 15%. Shortly before the end of boiling, acetic acid is added in an amount of 0.6 kg, mashed fresh onions 0.5 kg, chopped ginger 2.0 kg, cloves 0.08 kg, ground red pepper 0.1 kg. The mixture is thoroughly mixed and sent for packaging and sterilization.

Example 2

40 kg of tomato puree are mixed with 25 kg of mashed potato of 10% feijoa and 15 kg of carrot puree of 10%, pour 25 kg of an aqueous solution containing 11.98 kg of water, 3 kg of sugar and 1.5 kg of salt, 8 kg powder from the membranes of walnuts, boil the mixture with constant stirring until the solids content of 17%. Shortly before the end of boiling, acetic acid is added in an amount of 0.9 kg, mashed fresh onions 0.7 kg, chopped ginger 1.8 kg, cloves 0.05 kg, ground red pepper 0.07 kg each. The mixture is thoroughly mixed and sent for packaging and sterilization.

Example 3

18 kg of tomato puree are mixed with 28 kg of feijoa puree 10% and 25 kg of beetroot puree 10%, 26.45 kg of an aqueous solution containing 11.95 kg of water, 7.0 kg of sugar, 2.5 kg are poured salt, 5.0 powder from the membranes of walnuts, boil the mixture with constant stirring until the solids content of 18%. Shortly before the end of boiling, acetic acid is added in an amount of 0.4 kg, mashed fresh onions 1 kg, chopped ginger 1.0 kg, cloves 0.1 kg, ground red pepper 0.05 kg each. The mixture is thoroughly mixed and sent for packaging and sterilization.

The sauces thus obtained are suitable for consumption by a wide group of consumers with thyroid diseases. Organoleptic evaluation showed that they have a homogeneous puree-like consistency, spicy, pungent taste, dark red color with a touch of green. Replenishment of the daily need for iodine is 50-65%.

Thus, the set of essential features contained in the claims, allows to achieve the desired technical result.

Claims (2)

1. A method for the production of functional sauce, which involves mixing tomato puree with the addition of vegetable puree, introducing sugar and salt into the mixture in the form of an aqueous solution with further stirring and boiling the mixture, with acetic acid, onion, and red pepper added to the end of boiling ground, an iodine-containing component is introduced, characterized in that carrot or beetroot puree or eggplant puree is used as vegetable puree, ginger and gw are added as spices to boil ozdika, feijoa puree and powder from walnut membranes are used as iodine-containing components, while feijoa puree is introduced at the stage of mixing the components, and walnut membrane powder is introduced into the aqueous solution along with sugar and salt, at the following content of the starting components in sauce, wt.%:
Tomato Puree 15% 18-32 Feijoa Puree 25-35 Vegetable puree (eggplant or carrot or beetroot) 15-25 Caxap 3-7 Salt 1.5-2.5 Acetic acid in terms of 80% 0.4-0.9 Onion 0.5-1 Ginger 1-2 Clove 0.05-0.1 Ground red pepper 0.05-0.1 Walnut webbed powder 5-8 Water Rest 2. A method for the production of functional sauce according to claim 1, characterized in that they use powder from walnut membranes obtained by grinding the membranes on a disintegrator to a fraction size of 1-2 mm.