RU2647511C1 - Method of producing vegetable sauce from russian turnip - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method for producing a vegetable sauce from Russian turnip is proposed, which involves preparing the initial components, composing the mixture according to the formulation, loading into the mechanical and acoustic homogenizer, grinding, homogenization, pasteurization of raw materials at 80 ± 5 °C for 20–25 minutes in the same apparatus under the influence of an acoustic field with an intensity of 100–500 W/kg, packing, packaging, cooling the product to a temperature of 19 °C with the following ratio of components, mass%: Russian turnip 48.8; cranberries (berries) 27.4; granulated sugar 2.6; common food salt 1.1; cinnamon powder 0.1; drinking water – the rest.

EFFECT: invention makes it possible to obtain a new sauce with good organoleptic properties, which can be recommended for use as a seasoning for meat, fish, vegetable, flour dishes without restrictions.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, namely to the production of vegetable sauces.

A known method of producing a food product from rutabaga (patent RU 2499423 "Method for the production of a food product from rutabaga", claimed on 08.27.2012, published on 11.27.2013 [1]), in which the rutabaga is cut, subjected to convective drying to an intermediate humidity and drying is carried out in the field Microwave until a dry matter content of at least 85% is reached, impregnation with liquid carbon dioxide with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of carbon dioxide, sublimation of carbon dioxide with simultaneous expansion of br Yucca and its packaging in a package of polymer or combined material in an oxygen-free environment.

The disadvantage of this method is the double heat treatment of raw materials, leading inevitably to the loss of biologically active substances, a multi-stage production technology, the use of additional physical effects on the product with microwave rays, as well as the chemical effect of carbon dioxide on the raw materials.

A known method of producing a food product from rutabaga (patent RU 2399311 "Method for the production of a food product from rutabaga", claimed on October 21, 2009, published on September 20, 2010 [2]). The product is prepared on the basis of rutabaga, cutting it, convective drying to intermediate humidity, holding it under pressure when heated, depressurizing to a value that ensures the liquid phase state of water for expansion of the rutabaga, drying in the microwave field, flavoring and packaging in plastic or combined material in an oxygen-free environment.

The disadvantage of this method is the convective drying of the feedstock, its drying in the microwave field, as well as additional heat treatment under pressure when the product is heated to a temperature of at least 100 ° C, leading to the loss of biologically active substances.

The offered sauce contains rutabaga, pre-sorted, washed, peeled, diced, cranberries (berries), granulated sugar, table salt, cinnamon powder and water. All ingredients are taken at a certain ratio of the starting components. The method involves the preparation of a mixture, the homogenization of the mass, and the homogenization is carried out by processing using a mechanoacoustic homogenizer (MAG). Under the influence of an acoustic field with a power of 100-500 W / kg, the intercellular structure is destroyed, which leads to the grinding of the ingredients and their homogenization, as a result of which a homogeneous, segmentation-resistant, homogeneous, puree mass is formed. 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 proposed product allows you to expand the range of vegetable sauces with high organoleptic properties and saturated with biologically active substances. Rutabaga is a raw material with high nutritional value, due to the peculiarities of its chemical composition and the presence of biologically active substances (pectin substances, vitamins, macro- and microelements) [3]. A low carbohydrate content and a large amount of plant fiber help improve digestion and lower blood glucose. The presence of vitamin C in swede increases the body's immunity, slows down the aging process, and reduces the risk of cardiovascular disease.

The objective of the invention is to obtain vegetable sauce from rutabaga, which has high organoleptic characteristics, as well as expanding the range of vegetable sauces.

The essence of the invention lies in the fact that in the method for the production of rutabaga sauce, involving the preparation and mixing of the components, all technological operations (grinding, homogenization, pasteurization) are carried out simultaneously in a mechanoacoustic homogenizer (MAG).

The technical result is achieved by the fact that the resulting rutabaga sauce is resistant to delamination, has a uniform consistency, is saturated with vitamins, pectin, micro and macro elements.

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

Example 1

Preparation of a mixture of components and its processing is carried out at the MAG.

Swede 48.8 wt. % Cranberries (berries) 27.4 wt. % Granulated sugar 2.6 wt. % Edible salt 1.1 wt. % Cinnamon powder 0.1 wt. % Water rest

The resulting ready-made sauce is a homogeneous, mashed, slightly viscous mass of burgundy color, the smell and taste are sweet and sour with tones of cranberries, slightly spicy due to the use of cinnamon, the pleasant aftertaste is characteristic of cranberries and cinnamon and is formed due to the organic acids contained in the cranberries (citric, benzoic , quinine, ursolic, etc.) and bioflavonoids (anthocyanins, leukoanthocyanins, catechins, etc.).

Example 2

It is carried out according to example 1, only rutabaga is taken in the amount of 60.2 wt. %, and cranberries - 16.0 wt. %, which affects the organoleptic characteristics of the product: the mass becomes slightly watery, and the taste is freshly sour.

Example 3

Performed in example 1, only rutabaga and cranberries contribute in equal proportions in an amount of 37.4 wt. %, which degrades the color of the product - it becomes maroon.

In the course of organoleptic evaluation, it was revealed that the sample shown in example 1 has the best performance.

The presence of rutabaga in the composition in an amount of 48.8 wt. % is sufficient to create the desired consistency and achieve a harmonious smell and taste due to the essential oils contained in it. The increase in the amount of more than 48.8 wt. % gives the sauce a watery consistency and an “empty” mustard smell and taste. The inclusion in the recipe of swede less than 48.8 wt. % leads to an excessively viscous consistency.

The inclusion of cranberries (berries) in an amount of more than 27.4 wt. % gives the vegetable sauce an excessively viscous consistency, maroon color.

Introduction to the recipe cranberries (berries) less than 27.4 wt. % leads to the formation of an excessively watery consistency, the formation of brown sauce, "empty" smell and taste.

The method involves the preparation of a mixture, grinding, homogenization of the mass, and homogenization is carried out by processing using a mechanoacoustic homogenizer, creating an acoustic field with an intensity of 100-500 W / kg of product, in the same mechanoacoustic homogenizer, pasteurization of the mass occurs simultaneously at a temperature of 80 ± 5 ° C for 20-25 minutes, then the product is packaged, packaged, labeled and cooled to a temperature of 19 ° C.

As a result of the research, a recipe for vegetable sauce with excellent taste and stable to delamination was developed.

The method is as follows.

Bulk components - salt, granulated sugar, cinnamon powder - are sieved and dosed by weight in accordance with the recipe.

The rutabaga is pre-sorted, washed, cleaned, cut into cubes with face sizes of 3 cm × 3 cm × 3 cm.

Cranberries (berries) are sorted, washed. In vegetable sauce, granulated sugar, salt, cinnamon powder enhance the taste, play the role of preservatives.

Obtaining the finished product is carried out in a mechanoacoustic homogenizer (MAG). The process of obtaining the semi-finished product consists in preparing the ingredients, mixing them, after which the mixture is loaded into the MAG. It simultaneously grinds, homogenizes and pasteurizes under the influence of temperature 80 ± 5 ° C for 20-25 minutes. Next, the finished product is quickly packaged and cooled to a temperature of 19 ° C.

This process provides a homogeneous product and high stability to delamination of the structure during storage. 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%), the vegetable rutabaga sauce meets the stated requirements of TP TS 021/2011 "On food safety".

Rutabaga vegetable sauce is a homogeneous mashed, slightly viscous mass, burgundy, color uniform throughout the mass (a slight brown tint on the surface at the end of the shelf life is allowed). The sauce has a harmonious, sweet and sour smell, with tones of cranberries and cinnamon, a pleasant aftertaste, without extraneous odor and taste, slightly spicy due to the use of cinnamon.

Analogues of this product in the patent and scientific literature were not found.

List of references

1. Patent RU 2499423 A method of manufacturing a food product from rutabaga, filed August 27, 2012, published November 27, 2013.

2. Patent RU 2399311 Method for the production of food products from rutabaga, filed October 21, 2009, published September 20, 2010.

3. 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 rutabaga, 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 20-25 minutes in the same apparatus under the influence of an acoustic field of intensity 100 -500 W / kg, packaging, packaging, cooling the product to a temperature of 19 ° C in the following ratio of components, wt.%: swede 48.8 cranberries (berries) 27.4 granulated sugar 2.6 food salt 1,1 cinnamon powder 0.1 drinking water rest