RU2710786C1 - Vegetable enriched caviar and production method thereof - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. A method for production of enriched vegetable caviar from a vegetable marrow or pumpkin is proposes. According to the method vegetables are blanched, strained, mixed with sorbitol, salt, tomato paste, flaxseed oil and spices, homogenized, packed and sterilized. When mixing the ingredients, one additionally introduces a polycomponent vegetal food enriching agent which consists of milled vegetal raw material – food flax seeds, Arfazetin-E herb collection, Echinacea purpurea aerial parts, bean leaves and biologically active additives – pectin-inulin complex, picolinate of chromium, selecsen and flavocen.EFFECT: product obtained by the disclosed method has higher biological and physiological value.1 cl, 3 tbl, 1 ex

Description

The invention relates to a technology for the production of vegetable snack food preserves. Rubbed blanched vegetables and greens are mixed with a pre-soaked in water enricher multicomponent vegetable food, sorbitol, salt, tomato paste, linseed oil and spices, homogenized, packaged and sterilized. The invention allows to reduce energy intensity, reduce the loss of nutrient and biologically active substances and enrich the composition of the target product.

There is a method of producing vegetable caviar (RF Patent No. 2195843), for the production of which vegetable raw materials (zucchini, tomatoes, carrots, white roots and onions in an amount by weight) are fried up to 35-40% and then ground on a washing machine and this ground mixture is mixed with a pre-prepared mixture of tomato paste, salt, sugar, spices, herbs, vegetable oil. Mixing is carried out in a heated mixer until a homogeneous mass is obtained. The finished product is heated to (83 ± 2) ^{° C,} packaged, sealed and sterilized.

The disadvantages of this method are:

- high fat content containing polyunsaturated fatty acids, subjected to rapid oxidation and rancidity;

- the use of heat treatment on an electric fryer;

- low content of biologically and physiologically active substances with sugar-lowering properties.

The technical result is aimed at improving the functional properties, increasing the biological and physiological value of vegetable enriched caviar, intended as a canned food product for diet food.

The technical result is achieved by the fact that the vegetable caviar is enriched, which includes zucchini, carrots, onions, parsley, dill, sorbitol, edible salt, ground black pepper and allspice, tomato paste 30%; linseed oil, in contrast to the prototype, additionally contains a multicomponent vegetable food fortifier, consisting of crushed vegetable raw materials - edible flax seeds, collection of herbs "Arfazetin-E", purple coneflower (aerial part), bean leaves contains pectin as biologically active additives inulin complex, chromium picolinate, selexen and flavocene, in the following ratio of components, mass. %:

- squash blanched –74.7;

- Blanched carrots –6.4;

- blanched onions –5.8;

- parsley - 1.8;

- dill blanched - 0.3;

- salt –0.9;

- sorbitol –0.53;

- ground black pepper - 0.04;

- allspice, ground - 0.01;

- tomato paste 30% –4.7;

- linseed oil –4.3;

- multicomponent vegetable food fortifier –0.6.

Deviation in the formulation ± 1% wt. the content of the main ingredients (zucchini blanched, onion blanched, carrots blanched, parsley, dill blanched, tomato paste 30%, linseed oil) does not cause significant changes in the properties of the finished product.

The introduction of a multicomponent vegetable food-grade enriched vegetable dressing agent into caviar allows to achieve the expected technical results, namely, increasing the antioxidant properties, mineral and vitamin composition of the product by replacing part of the vegetable raw material with a multicomponent vegetable food fortifier.

The multicomponent vegetable food enrichment agent, which includes flax seed powder, in contrast to the prototype, additionally contains ground vegetable raw materials - Arfazetin-E herbs collection, purple coneflower (aboveground part), bean leaves contain pectin-inulin as biologically active additives complex, chromium picolinate, selexen and flavocene.

Method for the production of vegetable caviar, providing blanching vegetables, their rubbing; soaking for one hour the enrichment of a multicomponent vegetable food in water at a temperature of 40 ^° C in a ratio of 1: 8; mixing mashed vegetables with a multicomponent vegetable food fortifier, sorbitol, salt, tomato paste, linseed oil and spices; mass homogenization, packaging and sterilization. The technical result of the invention is to increase the content of nutrient and biologically active substances in the target product while reducing their losses in the process of processing raw materials and reducing energy intensity.

This result is achieved in that in a method for the production of vegetable caviar, which involves blanching vegetables, rubbing them, mixing with sorbitol, salt, tomato paste, linseed oil and spices, homogenization, packaging and sterilization, according to the invention, a food fortifier pre-soaked in water, temperature 40 ^ο C (ratio 1: 8), taken in an amount of 0.6% of the total mass of raw material and the mixture was boiled until a solids content of 19% by weight.

A method of producing enriched vegetable caviar is as follows. Raw materials for the production of vegetable caviar are vegetable marrow (pumpkin) of a technical stage of maturity, fresh onion, table carrot, parsley and dill.

Raw materials are sorted by quality, i.e. reject low-quality fruits, wash, rinse, peel, cut, blanch, and then proceed to the preparation of caviar in accordance with one of the proposed options. Vegetables are subjected to standard preparatory processing, including inspection, washing, cleaning and cutting, the specifics and sequence of which depend on the type of vegetable raw materials. Prepared vegetables are blanched and wiped, bypassing the stage of frying vegetables and partially removing moisture, which reduces the thermal destruction of nutrient and biologically active substances and their chemical interaction, in particular by the Maillard reaction. Rubbed vegetables are mixed with a pre-soaked in water food fortifier, sorbitol, salt, tomato paste, linseed oil and spices.

The resulting mixture is homogenized, packaged in consumer packaging and sterilized. The functional product made in this way has distinctive organoleptic properties to vegetable caviar, prepared according to traditional technology, and its chemical composition is richer in the content of vitamins, mineral and biologically active substances.

This allows you to reduce the energy value and increase the nutritional value of the finished product by eliminating the frying of vegetables and the use of a sugar substitute - sorbitol, as well as a food fortifier with a high content of biologically and physiologically active substances.

Example 1. Zucchini, carrots, onions, dill, parsley are subjected to standard preparatory processing, including inspection, washing, cleaning, cutting, after which they are blanched and wiped. Rubbed vegetables and greens are mixed with sorbitol, salt, tomato paste, linseed oil, spices and a food fortifier pre-soaked in 40 ml of water, taken in an amount of 0.6% of the total mass of raw materials. The resulting mixture is homogenized, packaged in consumer packaging and sterilized.

The ratio of ingredients, mass.,%:

- zucchini blanched - 74.7;

- Blanched carrots - 6.4;

- blanched onions - 5.8;

- parsley - 1.8;

- dill blanched - 0.3;

- salt - 0.9;

- sorbitol - 0.53;

- ground black pepper - 0.04;

- allspice, ground - 0.01;

- tomato paste 30% - 4.7;

- linseed oil - 4.3;

- a multicomponent vegetable food fortifier - 0.6.

Example 2. The aforementioned raw materials (pumpkin, carrots, onions, dill, parsley are subjected to the standard preparatory processing specified in example 1.

The ratio of ingredients, mass.,%:

- blanched pumpkin - 74.7;

- Blanched carrots - 6.4;

- blanched onions - 5.8;

- parsley - 1.8;

- dill blanched - 0.3;

- salt - 0.9;

- sorbitol - 0.53;

- ground black pepper - 0.04;

- allspice, ground - 0.01;

- tomato paste 30% - 4.7;

- linseed oil - 4.3;

- a multicomponent vegetable food fortifier - 0.6.

The data of organoleptic evaluation of vegetable caviar enriched in table 1 of the proposed production method.

Table 1 - Organoleptic indicators of vegetable caviar enriched

Name of indicator Characteristic Appearance and consistency (for pumpkin and zucchini caviar) Homogeneous uniformly ground mass with visible inclusions of greens and particles of flax seeds, without coarse seeds of overripe vegetables. The texture is smeared or slightly grainy. Taste and smell:
for pumpkin caviar Peculiar to caviar made from a certain type of pre-prepared vegetables. Sweetish taste. for caviar from zucchini Peculiar to caviar made from a certain type of pre-prepared vegetables. Weakly sweet taste. Color:
for pumpkin caviar Homogeneous, throughout the mass.
Bright orange.
Minor allowed
darkening of the surface layer of caviar. for caviar from zucchini Homogeneous, throughout the mass.
Light orange with a grayish tint.
Minor allowed
darkening of the surface layer of caviar.

Table 2 presents the physico-chemical parameters of vegetable caviar enriched from the claimed composition of the ingredients.

Table 2 - Physico-chemical indicators of canned food "Caviar vegetable enriched"

Name of indicator Norm Analysis method Pumpkin Caviar Zucchini caviar Mass fraction of solids,%, not less than: 19.0 19.0 According to GOST 28561 Mass fraction of fat,%, not less than: 4.7 4.8 According to GOST 8756.21 Mass fraction of chlorides,% 1,5 1,5 According to GOST 26186 Mass fraction of total sugar,%, 5.8 6.3 GOST Mass fraction of sorbitol,%, no more 7.5 7.5 GOST Mass fraction of inulin 0.25 0.25 GOST Mass fraction of titratable acids,%, no more 0.4 According to GOST 25555.0 Mineral impurities Not allowed According to GOST 25555.3 Impurities of plant origin Also According to GOST 26323 Foreign matter - Visually

Table 3 presents information about the energy value, the content of proteins, fats and carbohydrates in 100 g of vegetable caviar enriched from the claimed method.

Nutritional and Energy Information Information 100 g

enriched vegetable caviar

Name of indicator The value of the indicator for enriched vegetable caviar Pumpkin Caviar Zucchini caviar Fats, g
Proteins, g
Carbohydrates, g
Sorbitol, g
Total sugar in terms of sucrose, g
Inulin, g
Pectin, g
Energy value, kcal 4.7
1,56
12.15
7.5
5.8
0.224
97.14 4.8
1.31
12.58
7.5
6.3
0.224
98.85 The recommended daily intake of vegetable caviar is - 200 g per day.

Claims (1)

Method for the production of enriched vegetable caviar, characterized in that vegetable caviar is prepared from zucchini or pumpkin, carrots, onions, parsley, dill, sorbitol, salt, black pepper and allspice, tomato paste 30%, linseed oil, vegetables blanched, wiped, mixed with sorbitol, salt, tomato paste, linseed oil and spices, homogenized, packaged and sterilized, when mixing the ingredients, a multicomponent vegetable food fortifier is added, pre-soaked in water, at a temperature 40 ° C at a ratio of 1: 8, taken in an amount of 0.6% of the total mass of raw materials with further boiling of the mixture to a dry matter content of 19% by weight, while the multicomponent vegetable food fortifier consists of crushed vegetable raw materials - food flax seeds , collection from herbs "Arfazetin-E", aerial parts of purple coneflower, bean leaves and biologically active additives - pectin-inulin complex, chromium picolinate, selexene and flavocene.