RU2558200C1 - Fruit-and-vegetable sauce production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs tomato puree and apple puree mixing with addition of carrot puree or beet roots puree, introduction of sugar and salt in the form of water solution into the mixture with subsequent stirring and boiling out the mixture. Before boiling out termination one adds acetic acid, bulb onions, ground black pepper, milled cilantro and dill and a preventive additive. The preventive additive is represented by grape stone powder and linseeds flour taken at a ratio of 5:1. The initial sauce components are used at the following ratio, wt %: 15%-tomato puree - 25-30; 15%-apple puree - 12-15; carrot or beet root puree - 20-30; sugar - 3-5; salt - 1.5-2.5; acetic acid in conversion to 80% concentration - 0.5-0.8; bulb onions - 0.5-1; dill - 0.8-1; cilantro - 0.5-0.8; ground black hot pepper - 0.05-0.1; mixture of grape stone powder and linseeds flour - 10-12; water - balance.

EFFECT: method allows to increase content of biologically active substances and micronutrients in the sauce and improve structural and rheological properties and homogeneity.

2 cl, 3 ex

Description

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

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 the cooking process, mixing and adding at the end of cooking spicy aromatic additives and acetic acid (patent RU No. 2039473).

The disadvantages of this sauce are 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 disadvantages of this method of production of sauce is the use of biologically active iodine additives obtained synthetically, as well as poor structural and mechanical properties of the target product, due to its fluidity.

The objective of the invention is the creation and expansion of the assortment of fruit and vegetable sauces with preventive properties.

The technical result is to increase the content of biologically active substances and micronutrients in the target product, to improve the structural and rheological properties and uniformity.

The technical result is achieved by the fact that in the method of producing fruit and vegetable sauce, which involves mixing tomato puree and apple 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 being added to the end of boiling, onions, as well as ground black pepper, a prophylactic additive is introduced, and before the end of boiling, chopped cilantro and dill are introduced as spices, as a preventative use powder from grape seed and flour from flax seeds, taken in a ratio of 5: 1, with the following content of the starting components in the sauce, wt.%:

Tomato Puree 15% 25-30 Applesauce 15% 12-15 Vegetable puree (carrot or beetroot) 20-30 Sugar 3-5 Salt 1.5-2.5 Acetic acid in terms of 80% 0.5-0.8 Onion 0.5-1 Dill 0.8-1 Cilantro 0.5-0.8 Ground black pepper 0.05-0.1 A mixture of grape seed powder and flax seed flour 10-12 Water Rest

The method uses grape seed powder obtained by drying grape pressed cake in a convective dryer, followed by frying at a temperature of 120-130 ° C and grinding to a fraction with a particle size of 10-20 microns.

For the prevention of diseases, it is important not only to expand the range of human nutrition, but to ensure the intake of a sufficient amount of macro- and micronutrients. When modeling the production method, an empirical selection of components for the sauce was used.

Powder from grape seed obtained by drying grape pressed cake in a convective dryer, followed by frying at a temperature of 120-130 ° C and grinding to a fraction with a particle size of 10-20 microns, was used as one of the components, which increased the bioavailability of micronutrients. The grape seed powder contains the most important micro and macro elements, as well as bioflavonoids, which include resveratrol, which is a powerful antioxidant, exhibiting anti-inflammatory and antibacterial properties. Thus, not only physicochemical parameters (enhanced aromatic and taste indicators in the form of a nutty flavor) are significantly improved, but the products are enriched with biologically active substances, vitamins, carotenoids, tannins, phospholipids, and minerals. Due to the content in the composition of natural nutrients (dietary fiber), the powder is able to exhibit detoxification properties by binding, sorbing toxins, followed by their removal from the body.

Flax seeds are a rich source of biologically active substances. They are characterized by the presence of functional food substances such as proteins with a complete amino acid composition, essential polyunsaturated fatty acids with a predominant content of linolenic (ω-3) acid, dietary fiber, which activate the intestine. The flax seed flour used has vitamin value and partially compensates for the deficiency in the diet of biologically active substances. Possessing an enveloping effect and the ability to form a protective film of colloid, the mucus secreted from flour from flax seeds absorbs molecules of irritating agents on its large colloidal particles, and also complicates their absorption in the intestine. The combined use of grape seed powder and flax seed flour in the selected optimal ratio provides a synergistic effect due to the mutual participation of soluble and insoluble dietary fiber in the digestion processes and in the life of the human body as a whole.

The introduction of a prophylactic additive in the composition increases the nutritional value and provides an improvement in the texture-rheological properties of the product by increasing the adhesion adhesion forces.

As spices, crushed cilantro, dill and ground black pepper are introduced, which give a harmonious flavor to the sauce.

The initial empirical selection of the optimal ratio in the composition of sauces of all components was confirmed by technological implementation.

The method is as follows.

In the method was used flour from seeds obtained by previously developed technology described in patent RU No. 2305950. Powder from grape seed was obtained by drying grape pressed cake in a convective dryer, followed by frying at a temperature of 120-130 ° C and grinding to a fraction with a particle size of 10-20 microns.

Example 1

30 kg of tomato puree are mixed with 12 kg of 15% apple puree and 25 kg of 10% carrot puree, 17.9 kg of an aqueous solution containing 12.9 kg of water, 3 kg of sugar, 2 kg of salt are poured, the mixture is boiled with constant stirring to a solids content of 15%. Shortly before the end of boiling, acetic acid is added in an amount of 0.7 kg, mashed fresh onions 0.7 kg, chopped dill 1.0 kg, cilantro 0.6 kg, ground black pepper 0.1 kg, grape seed powder in quantity 10.0 kg, flour from flax seeds in an amount of 2.0 kg The mixture is thoroughly mixed and sent for packaging and sterilization.

Example 2

28 kg of tomato puree are mixed with 15 kg of 15% apple puree and 20 kg of 10% beet puree, pour 24.75 kg of an aqueous solution containing 16.75 kg of water, 5 kg of sugar, 2.5 kg of salt, boil the mixture with constant stirring to a solids content of 15%. Shortly before the end of boiling, acetic acid is added in an amount of 0.8 kg, mashed fresh onions 0.5 kg, chopped dill 0.9 kg, cilantro 0.5 kg, ground black pepper 0.05 kg, grape seed powder in quantity 8.34 kg, flour from flax seeds in the amount of 1.66 kg. The mixture is thoroughly mixed and sent for packaging and sterilization.

Example 3

Mix 25 kg of tomato puree with 13 kg of 15% apple puree and 30 kg of puree 10% from beets, pour 17.83 kg of an aqueous solution containing 12.33 kg of water, 4 kg of sugar, 1.5 kg of salt, boil the mixture with constant stirring to a solids content of 15%. Shortly before the end of boiling, acetic acid is added in an amount of 0.5 kg, mashed fresh onions 1.0 kg, crushed dill 0.8 kg, cilantro 0.8 kg, ground black pepper 0.07 kg, grape seed powder in quantity 9.17 kg, flax seed flour in the amount of 1.83 kg. The mixture is thoroughly mixed and sent for packaging and sterilization.

According to the claimed method, the sauce can be produced at any enterprise in the food industry, therefore, the method is industrially applicable. The sauces thus obtained are suitable for consumption by a wide group of consumers. An organoleptic evaluation showed that they have a homogeneous puree-like consistency, spicy, pungent taste with a nutty flavor, dark red color with a touch of green.

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

Claims (2)

1. A method of producing fruit and vegetable sauce, comprising mixing tomato puree and apple 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, while acetic acid, onion, and also are added to the end of boiling ground black pepper, a prophylactic additive is introduced, characterized in that until the end of boiling, crushed cilantro and dill are introduced as spices, as a prophylactic additive, grape powder is used seeds and flour from flax seeds, taken in a ratio of 5: 1, with the following content of the starting components in the sauce, wt.%:
Tomato Puree 15% 25-30 Applesauce 15% 12-15 Vegetable puree (carrot or beetroot) 20-30 Sugar 3-5 Salt 1.5-2.5 Acetic acid in terms of 80% 0.5-0.8 Onion 0.5-1 Dill 0.8-1 Cilantro 0.5-0.8 Ground black pepper 0.05-0.1 A mixture of grape seed powder and flax seed flour 10-12 Water Rest 2. A method of producing fruit and vegetable sauce according to claim 1, characterized in that the grape seed powder obtained by drying the grape pressed cake in a convective dryer, followed by frying at a temperature of 120-130 ° C and grinding to a fraction with a particle size of 10-20, is used mk.