RU2632320C1 - Method of producing vegetable sauce from rhubarb - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: initial components are prepared, and a mixture is composed of them. The mixture is loaded into a mechanoacoustic homogenizer creating an acoustic field with the intensity of 100-500 W/kg of the product, in which grinding, homogenizing and pasteurizing the raw material are carried out simultaneously at the temperature of 80±5°C for 10-15 minutes. The product is prepacked, packaged, labelled and cooled to the temperature of 19±2°C. The vegetable sauce is prepared with the following ratio of the original components, wt %: rhubarb fingers - 62.4; horseradish root - 9.4; garlic - 4.4; granulated sugar - 2.6; food table salt - 1.1; red hot ground pepper - 0.1; water - 20.0.

EFFECT: invention allows to obtain a vegetable sauce resistant to delamination and supplemented with biologically active substances.

1 tbl, 3 ex

Description

The invention relates to the food industry, namely to the production of vegetable sauces. The sauce contains rhubarb (petiole) with previously removed leaves, washed, peeled, chopped, horseradish root, pre-washed, peeled, chopped, garlic, pre-peeled, washed, granulated sugar, edible salt, red ground pepper (burning) and water . All ingredients are taken at a certain ratio of the starting components.

The method involves the preparation of a mixture, grinding, homogenization of the mass, and homogenization is carried out by processing using a mechanoacoustic homogenizer that creates an acoustic field with an intensity of 100-500 W / kg of product, in which pasteurization of the mass occurs at a temperature of 80 ± 5 ° C for 10- 15 minutes, then the product is packaged, packaged, labeled and cooled to a temperature of 19 ± 2 ° C. The invention allows to obtain a new sauce with high organoleptic properties, which can be recommended for use as a seasoning for meat, fish, vegetable, flour dishes without restrictions.

The prototype of this invention is vegetable sauce (Patent of Ukraine No. 14416. Publish. 01.20.1997 http://dspace.nuft.edu.ua/ispui/handle/123456789/19707). This sauce includes the following ingredients per 1 ton of finished products, kg: puree from rhubarb - 830.0; sugar - 155.0; salt - 11.0; coriander and / or dill seed - 2.0; Bitter red chillies 2.0. The disadvantages of this sauce are the high sugar content and the use of canned puree from rhubarb.

The objective of the invention is the expansion of the range of vegetable sauces, the development of a new sauce with a high content of minerals with high organoleptic properties, the reduction of the technological cycle.

The technical result, which the invention is directed to, consists in obtaining a vegetable sauce resistant to delamination and supplemented with biologically active substances.

The essence of the invention lies in the fact that the grinding, homogenization and pasteurization of the prepared starting components is carried out in one mechanoacoustic homogenizer, which reduces the duration of the technological cycle in comparison with other methods of preparing vegetable sauces. In addition, pasteurization of raw materials in gentle thermal conditions (80 ± 5 ° C for 10-15 minutes) allows you to save all the useful properties of the feedstock in the finished sauce.

The physiological value of rhubarb vegetable sauce is provided primarily by a high content of potassium (325 mg / 100 g) and beta-carotene (60 μg / 100 g). Potassium normalizes the work of the cardiovascular system, liver and kidneys. Together with sodium, he is responsible for the normal water-salt balance in the human body. It also prevents the development of atherosclerosis and normalizes blood pressure.

Beta-carotene, as you know, is the precursor of vitamin A. It is necessary for the growth, development and differentiation of tissues, normalizes the processes of photoreception and reproduction, and supports the immunological status of the human body.

The preparation of the finished product is carried out in a mechanoacoustic homogenizer, in which, under the influence of an acoustic field with a power of 100-500 W / kg, the intercellular structure is destroyed, which leads to grinding of the ingredients and their homogenization, as a result of which a homogeneous segmentation-resistant homogeneous puree mass is formed. In contrast to the known methods for preparing vegetable sauces, the use of a mechanoacoustic homogenizer makes it possible to quickly obtain products from plant materials using a simplified technology. In the process of obtaining the product, simultaneous grinding, homogenization and pasteurization occur under the influence of temperature 80 ± 5 ° C for 10-15 minutes. This process provides a homogeneous product while preserving the biological properties of the feedstock and high stability to delamination of the structure during storage.

Organoleptic characteristics of vegetable sauce for all examples are given in the table.

The minimum and maximum amount of ingredients in vegetable sauce is presented below, wt.%:

Rhubarb (petioles) 62.0-63.0 Horseradish root 9.0-10.0 Garlic 4.0-5.0 Granulated sugar 2.6 Edible salt 1,1 Ground red pepper (burning) 0.1 Water rest

The presence of rhubarb petioles in the composition is 62.0-63.0% and is sufficient to create the desired consistency and achieve a harmonious smell and taste due to the organic acids and glycosides contained in it. An increase in the amount of more than 63% gives the sauce a watery consistency, a smooth finish. The content of rhubarb in the sauce below 62% leads to an excessively thick, not viscous consistency, smoothness of the aftertaste.

The inclusion of horseradish root in an amount of more than 10% gives the sauce an excessively thick consistency, a pronounced pungent smell, taste, and aftertaste due to the synergine glycoside contained in it, essential mustard oils. The presence of less than 9% horseradish in the sauce leads to a smoothed, insufficient smell, taste and aftertaste.

The use of garlic in an amount of less than 4% reduces the peculiar sharpness of the smell, taste and aftertaste. With an increase in the amount of garlic over 5%, a sharp, pronounced, bitter smell and taste, an unpleasant aftertaste due to the complex composition of essential oils contained in it (allicin, volatile, etc.) appear.

Options developed formulations are presented in examples 1-3.

Example 1. The composition of the sauce, wt. %:

Rhubarb (petioles) 62,4 Horseradish root 9,4 Garlic 4.4 Granulated sugar 2.6 Edible salt 1,1 Ground red pepper (burning) 0.1 Water 20,0

The resulting ready-made sauce is a homogeneous mashed slightly viscous mass; color light green, uniform throughout the mass; the smell and taste are spicy, with notes of rhubarb, garlic and horseradish; the finish is pleasant, characteristic of rhubarb, garlic and horseradish.

Example 2. The composition of the sauce, wt. %:

Rhubarb (petioles) 64,2 Horseradish root 5,4 Garlic 6.6 Granulated sugar 2.6 Edible salt 1,1 Ground red pepper (burning) 0.1 Water 20,0

The resulting ready-made sauce is a homogeneous mashed product, slightly watery mass; color light green, uniform throughout the mass; the smell and taste are sharp, pungent, pronounced garlic, with hints of rhubarb and horseradish; the aftertaste is smooth, garlic, with hints of rhubarb and horseradish.

Example 3. The composition of the sauce, wt. %:

Rhubarb (petioles) 52,4 Horseradish root 19,4 Garlic 4.4 Granulated sugar 2.6 Edible salt 1,1 Ground red pepper (burning) 0.1 Water 20,0

The resulting ready-made sauce is a homogeneous mashed mass, the color is light green, uniform throughout the mass, the smell and taste are sharp, pungent with pronounced tones of horseradish, the aftertaste is smooth, typical of horseradish, garlic and rhubarb.

As a result of the research, a formulation of vegetable sauce with excellent taste and stratification stability was developed, which is presented in Example 1.

The resulting ready-made sauce is a homogeneous mashed mass; color light green, uniform throughout the mass; the smell and taste are sharp, pungent, pronounced tones of horseradish, garlic and rhubarb; the finish is pleasant, typical of horseradish, garlic and rhubarb.

Rhubarb vegetable sauce is prepared as follows.

Bulk components - salt, granulated sugar, red ground pepper (burning) - sieved and dosed by weight in accordance with the recipe. Sugar, salt and ground red pepper (burning) enhance the taste, play the role of preservatives.

Rhubarb (petioles) is pre-cleaned of leaves, washed, cleaned, cut into pieces of 2-3 cm.

Horseradish root is pre-washed, cleaned, cut into pieces 1-2 cm.

Garlic is pre-peeled, washed. The resulting mixture is loaded into MAG, in which, under the influence of an acoustic field with an intensity of 100-500 W / kg of product, grinding, homogenization, and pasteurization of the mass occur simultaneously at 80 ± 5 ° C for 10-15 minutes. Next, the product is packaged, packaged, labeled and cooled to a temperature of 19 ± 2 ° C.

The product has the appearance of a stable system, high organoleptic and physico-chemical parameters both at the freshly developed product and at the end of its storage. According to microbiological indicators, throughout the entire storage period (for 2 years at a temperature of 0-25 ° C and relative humidity not more than 75%), vegetable sauce complies with the stated requirements of TP TS 021/2011 "On food safety".

Vegetable sauce is a homogeneous rubbed slightly viscous mass of light green color, uniform throughout the mass, with harmonious, spicy, with tones of rhubarb, garlic and horseradish smell and taste, pleasant aftertaste, without extraneous odor and taste.

The inventive 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 optimal ratio of sauce components. It does not drown, but rather emphasizes the taste and aroma of meat or fish dishes.

Analogues of the claimed vegetable sauce from rhubarb in the patent and scientific literature we have not found.

Literature

1. Patent of Ukraine No. 14416, publ. 01/20/1997. http://dspace.nuft.edu.ua/jspui/handle/123456789/19707.

2. The chemical composition of Russian food products: Handbook / Ed. Corresponding Member Mai. Prof. THEM. Skurikhin and academician of RAMS, prof. V.A. Tutellana. - M.: DeLi print, 2002 .-- 236 p.

Claims (2)

A method for the production of vegetable sauce from rhubarb, which includes preparing the starting components, preparing the mixture according to the recipe, loading it into the mechanoacoustic homogenizer, grinding, homogenizing, pasteurizing the raw material at 80 ± 5 ° C for 10-15 minutes in the same apparatus under the influence of an acoustic field of intensity 100 -500 W / kg, packaging, packaging, labeling, cooling the product to a temperature of 19 ± 2 ° C in the following ratio of starting components, wt.%: Rhubarb - petioles 62,4 Horseradish root 9,4 Garlic 4.4 Granulated sugar 2.6 Edible salt 1,1 Hot red ground pepper 0.1 Water 20,0