RU2583081C1 - Composition for producing vegetable caviar - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular to processing of vegetable raw materials, and can be used to produce a homogenised vegetable paste. Composition for production of vegetable paste contains the following components, wt%: fried eggplant - 62-68; fried onions - 5-7; fried carrots - 3.5-5; fried green beans - 9-10; flour from rhizomes of Susak - 8.6-10; dill greens - 0.4-0.6; culinary salt - 1.5-1.7; parsley CO₂-extract - 0.03-0.05; garlic CO₂ extract - 0.05-0.07; refined deodorised vegetable oil - 3-5.

EFFECT: invention enables to optimise amino acid composition and improve structural-mechanical properties.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the canning industry, in particular to the processing of vegetable raw materials, and can be used for the production of canned vegetables.

Known snack foods from a mixture of fried vegetables - squash fortified caviar with greens, fried zucchini or squash, fried onions, fried carrots, fried white roots, fresh or quick-frozen or canned, ground black pepper, 30% tomato paste, vegetable oil, table salt, granulated sugar, ascorbic acid (Collection of technological instructions for the production of canned food. T. 1. - M .: APPP "Konservlodozyot", 1990. - P. 153-198).

The disadvantage of such canned food is a decrease in the content of ascorbic acid after heat treatment, almost no protein.

The closest in technical essence is the composition of the ingredients for vegetable caviar, characterized in that it includes boiled zucchini, 30% tomato paste, refined deodorized vegetable oil, fried carrots and onions, table salt, fresh or quick-frozen dill and parsley, pepper black and fragrant ground, whole-ground flour as a protein-carbohydrate component with chickpea beans with a particle size of not more than 160 microns (RU patent No. 2410903).

The disadvantages of this formulation is the specific taste and increased viscosity of canned food.

The objective is to expand the assortment of canned vegetables, creating a canned product with a high protein content of a preventive orientation.

The technical result is the optimization of amino acid composition and the improvement of structural and mechanical properties.

The technical result is achieved due to the fact that the composition for the production of vegetable caviar, including a protein-carbohydrate component, refined deodorized vegetable oil, fried carrots and onions, table salt, dill, spices, additionally contains fried eggplant, fried green beans, and a protein-carbohydrate component contains flour from rhizomes butomus umbellatus, as a spice contains CO ₂ extracts of garlic and parsley, with the following ratio of components,% m p .:

Fried eggplant 62-68

5-7 fried onions

Roasted carrots 3,5-5

Fried green beans 9-10

Susaku rhizome flour 8.6-10

Dill Greens 0.4-06

Salt 1.5-1.7

CO ₂ parsley extract 0.03-0.05

CO ₂ garlic extract 0.05-0.07

Refined deodorized vegetable oil - 3-5

In this case, flour is used from rhizomes of Susak umbrella with a particle size of not more than 250 microns, obtained by washing the rhizomes harvested in early October - late November, subsequent cutting, drying to a moisture content of not more than 5-6%, grinding on a roll crusher, followed by sieving.

Basically, food products from raw materials of plant origin are rich in vitamins, carbohydrates, minerals, fiber, but are characterized by extremely low protein content. Therefore, it is promising to create functional food products using unconventional protein-carbohydrate raw materials, which are proposed as the use of flour from rhizomes of susak.

Rhizomes of Susak umbrella have a high starch content - up to 60%, protein - 13-14%, contain sugars, fats, dietary fiber up to 7-8%, as well as phosphorus, calcium, vitamin C. The accumulation of the largest amount of valuable nutrients in the rhizomes occurs in late autumn, when their collection is recommended. Flour from susak rhizomes is characterized by a more balanced amino acid composition (compared to chickpea flour), but it contains a low amount of conditionally essential amino acid arginine. The use of susak rhizomes, crushed into flour, in the baking industry is already known, but use in the canning industry is not practiced. Studies have confirmed not only the high nutritional value of rhizomes, but also their moisture-binding ability, which will not only enrich the finished product with dietary fiber, but also avoid stratification and, thus, improve the consistency.

The use in the recipe of vegetable caviar of flour from the rhizomes of Susak umbrellas will expand the range of canned vegetables, get a functional product with a specific taste, with a balanced amino acid composition, as well as with a high protein content.

Eggplants used in the composition contain sugars, proteins (up to 1.5%), fiber, as well as salts of calcium, potassium, phosphorus, iron, carotene and a large amount of B vitamins. Due to their chemical composition, they are able to maintain acid-base balance in the body at an optimal level, and also participate in the prevention of diseases of the liver and kidneys, gastrointestinal tract.

Green beans contain potassium, phosphorus, magnesium, zinc, easily digestible proteins (up to 2, 5%), as well as an increased content of folic acid, carotene, vitamins B, C, E. Due to the presence of arginine in its composition, which is similar in its action with insulin, the use of green beans helps lower blood sugar. Therefore, the use of beans in caviar recipes will optimize the amino acid composition of the target product.

The technological process for the production of vegetable caviar is as follows.

Prescription components are prepared according to traditional technology. Component costs are given taking into account waste standards and losses of the corresponding types of raw materials.

Prepared eggplant, carrots, onions, carrots, green beans are cut, fried in vegetable oil and crushed in a spinning top or a washing machine. Flour from rhizomes of Susak umbrella paraser.

Then dill greens, salt, CO ₂ -extracts of parsley, garlic are added, all components are thoroughly mixed, heated to a temperature of (97 ± 2) ° C, kept for 15-20 minutes, served for packaging, then sealed and sterilized to obtain the desired product.

Obtained according to the described technology, vegetable caviar in organoleptic properties is similar to the product of the prototype, has a softer spreading texture, has a pleasant taste and aroma.

Thus, the proposed composition allows you to get new canned food with prophylactic properties.

Case Studies

Example 1

The manufacturing process is carried out similarly as described above. The laying of components is carried out in the following ratios: per 100 kg of raw materials, wt. %: eggplant - 62; fried onions - 7; carrots - 5; green beans - 10; flour from rhizomes of Susak umbrella - 8.6, salt - 1.7; refined deodorized vegetable oil - 5; dill greens - 0.6; CO ₂ parsley extract - 0.05; Garlic CO ₂ extract - 0.05.

Organoleptic and physico-chemical indicators are given in the table.

Example 2

The manufacturing process is carried out similarly as described above. The laying of components is carried out in the following ratios: per 100 kg of raw materials, wt. %: eggplant - 65; onions - 6; carrots - 3.5; green beans - 9.4; flour from rhizomes of Susak umbrella - 10; salt - 1.5; refined deodorized vegetable oil - 4; dill greens - 0.5; CO ₂ parsley extract - 0.04; CO ₂ -extract of garlic -0.06.

Organoleptic and physico-chemical indicators are given in the table.

Example 3

The manufacturing process is carried out similarly as described above. The laying of components is carried out in the following ratios: per 100 kg of raw materials, wt. %: eggplant - 68; onions - 5; carrots - 4; green beans - 9; flour from rhizomes of susak umbrella - 8.9; salt - 1.6; refined deodorized vegetable oil - 3; dill greens - 0.4; CO ₂ parsley extract - 0.03; The garlic CO ₂ extract is 0.07.

Organoleptic and physico-chemical indicators are given in the table.

Samples have a uniform appearance in the form of a uniformly ground mass, smearing consistency. Vegetable caviar has a natural pleasant aftertaste, the color is uniform throughout the mass, dark brown.

Industrial applicability

The authors of the claimed technical solution made prototypes of this solution, the tests of which confirmed the achievement of technical results.

The claimed technical solution is implemented using industrially produced means and materials and can be manufactured at a cannery.

Claims (2)

1. Composition for the production of vegetable caviar, comprising a protein-carbohydrate component, deodorized refined vegetable oil, fried carrots and onions, table salt, dill, spices, characterized in that it additionally contains fried eggplant, fried green beans, and as protein the carbohydrate component contains flour from the rhizomes of Susak umbrella, as spices contains CO ₂ -extracts of garlic and parsley, in the following ratio, wt.%:
Fried eggplant 62-68
5-7 fried onions
Roasted carrots 3,5-5
Fried green beans 9-10
Susaku rhizome flour 8.6-10
Dill Greens 0.4-0.6
Salt 1.5-1.7
Parsley CO ₂ extract 0.03-0.05
Garlic CO ₂ Extract 0.05-0.07
Refined deodorized vegetable oil 3-5 2. A composition for the production of vegetable caviar according to claim 1, characterized in that it contains flour from rhizomes of sousak umbrella with a particle size of not more than 250 microns, obtained by washing the rhizomes prepared in early October - late November, followed by cutting, drying to moisture not more than 5-6%, grinding on a roll crusher, followed by sieving.