RU2745573C1 - Natural flavoured vegetable additive in form of powder - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Natural flavoured vegetable additive in powder form contains the following ratio of initial components, wt. %: vegetable puree of carrots or beetroot or vegetable marrow, or onions, or cauliflower, or broccoli, or pumpkins - 45–53; water extract of green tea - 45–50; edible salt - 2–5.

EFFECT: invention significantly reduces the amount of salt introduced into the food product, while providing a sensation characteristic of salinity level, as in traditional salting, without the presence of specific tastes and odours; wide range of flavour additives.

1 cl, 1 dwg

Description

The invention relates to the food industry, and in particular to food additives-synergistic salinity.

There is a known method of obtaining salt of table food black "Thursday", which involves mixing table salt with cereals, rye flour and chopped leafy vegetables. EFFECT: invention makes it possible to obtain edible salt with increased content of micro- and macroelements and reduced content of sodium chloride [1].

This method implies enrichment of salt with micro- and macroelements, but does not significantly reduce its amount for the consumer.

Known salt substitute with a low sodium salt content, which is a composition containing a homogeneous combination of chloride salts, food acidifier and a carrier, dextrose is used as a carrier [2].

The disadvantage of this invention is the presence of chemical additives, sweeteners, which mask the salty taste, but do not significantly reduce the amount of added salt .

Known salt substitute containing yeast extract, flour with aromatic properties and a composition containing salt with a low sodium content, intended for simultaneous use to mask the taste of salt and / or to reduce the amount of salt with a low sodium content while maintaining an equally salty taste [3].

The disadvantages of this method include a large number of components, including flavors of unknown nature and the impossibility of reproduction outside laboratory conditions. The patent does not specify the type of yeast to obtain the extract, which can lead to an unstable composition.

There is a known product called "algal salt", which includes ground dried White Sea algae (kelp, fucus) [4]. However, the name reflects the essence of the product and is not a substitute for salt, having a specific iodine taste brings it to the product.

The closest to the claimed is a natural salt substitute obtained from deodorized discolored tomato whey (vegetable), containing only natural materials, and can be a clear liquid containing solids obtained from tomatoes. The invention provides the replacement of a significant part of sodium chlorine in the human diet [5].

The disadvantage of this invention lies in the complexity and impossibility of reproduction outside laboratory conditions and, accordingly, the high cost of the resulting product. The main product, but based on which the specified salt substitute is obtained, is tomato juice. The multi-storey procedure for obtaining the product is of a periodic nature when fresh tomatoes are processed. In addition, tomato juice is not produced in all regions of the Russian Federation, therefore, it requires specific equipment and an increase in cost. The described technology does not provide a reduction in the amount of oxalic acid, which is not recommended for a number of diseases.

The objective of the invention of a natural flavoring vegetable additive in the form of a powder for industrial and domestic use is to reduce the mass fraction of salt in the finished product to a level of 0.3-0.8% when the salt content in the product is perceived at the level of traditional flavoring salting (mass fraction of salt - 1, 5-2.5%), expansion of the range of flavoring additives.

The task is achieved by the fact that the aqueous extract of green tea is mixed with pre-chopped vegetables and edible salt, while the components are in the following ratios, wt%:

aqueous extract of green tea 45-50 vegetable puree (carrots, or beets, or zucchini, or onions, or cauliflower, or broccoli, or pumpkin) 45-53 edible salt 2-5

Figure 1 depicts expert estimates of the level of perceived salinity in the model samples.

The content of catechins in an aqueous extract of green tea should be on average 67 ± 11 mg, incl. 30 mg epigallocatechin gallate.

The dry matter content of vegetable puree from carrots or beets, or squash, or onions, or cauliflower, or broccoli, or pumpkin is provided in the range from 12 to 15%.

The powder is obtained by freeze drying. Preparation of vegetables (carrots, or beets, or zucchini, or onions, or cauliflower, or broccoli, or pumpkin) includes the following operations: receiving raw materials, sorting, washing, cleaning, additional cleaning, rinsing, chopping. The dry matter content of the resulting vegetable puree should be in the range from 12 to 15%. With a lower dry matter content in the puree, it is boiled down to the desired concentration by heating at a temperature of 100 ° C. Aqueous extract of green tea was obtained by water extraction at a temperature of 90 ° C ± 5 water-soluble substances and compounds of green Chinese tea with a hydromodule of 1.5: 100. A mixture of a natural flavoring vegetable additive is made by mixing vegetable puree, an aqueous extract of green tea and edible salt in the ratio: 45-50%, 45-53%, 2-5%. The sublimation process is carried out in two stages: 1) freezing the mixture to -18 ° C in the center of the product; 2) carrying out the actual freeze drying. The temperature during the drying process is -50 ° C ± 3, the duration is 24 - 30 hours.

The sublimated product is ground to a powder state, sieved on a sieve of 400 holes per 1 cm ² and packed in a polymer film (vacuum polypropylene bags) with a density of at least 40 microns.

Freeze-dried vegetables have a shelf life of at least three years.

When preparing for 100 g of water (broth), add 1 g of a natural flavoring vegetable additive.

Green tea contains a large amount of catechins, which have a diuretic, antimicrobial, anti-inflammatory, antitumor effect and are powerful antioxidants with P-vitamin activity.

The English medical journal The Lancet published the results of large-scale studies of the effect of nutrition on health [6], among the individual components of the diet that affect mortality, sodium chloride was in first place: in 2017, more than half of food-related deaths were associated with high consumption sodium. In many cases, the level of sodium intake is significantly higher than the current level of sodium intake for adults recommended by the World Health Organization (WHO) and the Ministry of Health of the Russian Federation, which is 2 g of sodium per day (equivalent to 5 g of salt per day). In addition, many foods contain hidden salt (bread, cold meats, cheese, etc.), the consumption of which significantly increases the level of sodium chloride in the body.

Natural flavoring will help reduce salt intake in the diet.

To determine the effect of an aqueous solution of green tea on the perception of salinity in the finished product, organoleptic examinations were carried out with the involvement of five expert tasters. The studies were carried out on 3 model samples. First sample: 100 ml of water, 25 g of minced meat; the second sample is 100 ml of water, 25 g of minced meat, 0.5 g of salt; the third sample - 100 ml of water, 25 g of minced meat, 1 g of a natural flavoring vegetable additive. Samples were brought to culinary readiness. The expert tasters were asked to determine the perceived salt content in the samples on a scale from 0% (sodium chloride is not captured by receptors) to 3.5% (excessive salinity, bitter aftertaste). The results of the organoleptic examination are shown in Fig. 1.

Based on the results of tasting the model samples, it was concluded that the natural flavoring additive provides a sensation of salinity, as in traditional salting, enhances the taste sensations of salt, while tea does not give specific tastes and smells.

Literature

1. Pat. 2332033 Russian Federation, IPC A 23 L 1/2 37. The method of obtaining table food black salt "Thursday" / Dubinkin LV; applicant and patentee Dubinkin L.The. - No. 2006144383/13; declared 12.12.2006; publ. 08/27/2008, Bul. No. 24 - 6 p.

2. Pat. 2636397 Russian Federation, IPC A 23 L 27/40. Low sodium composition / BHANDARI Pratik N, Chigurupati Sambasiva Rao; applicant and patentee Es & Pi INGREDIENT DEVELOPMENT ELSI. - No. 2015146592; declared 04/16/2014; publ. 11/23/2017, Bul. No. 33 - 31 p.

3. Application 2008149137 Russian Federation, IPC A 23 L 1/237. New substitute for NaCl, its use, products with its content / DUPOY-KORNYUAY Camille, LEGEON Pascal, MUSHEMBLE Jean - Jacques, SIMONE Alain; applicant and patentee LESARF E COMPANY. - No. 2008149137/13; declared 05/15/2007; publ. 06/20/2010, Bul. No. 17 - 2 p.

4. Algal salt. Products. URL: https://www.organicsalt.ru/production/ (date accessed: 05.08.2019).

5. Pat. 2460338 Russian Federation, IPC A 23 L 1/237. Natural salt substitute / KATZIR Yuval, BUDMAN Eli; applicant and patentee GAN SHMUEL FOODS LTD. - No. 2009122985/10; declared 10.12.2007; publ. 10.09.2012, Bul. No. 26 - 10 p.

6. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017 // THE LANCET. Volume 393, P. 1958-1972, may 11, 2019. URL: https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(19)30041-8/fulltext?utm_campaign=lancet&utm_content=88747141&utm_medium= social & utm_source = facebook & hss_channel = fbp-374651963469 (date accessed: 10/14/2019).

Claims (2)

Natural flavoring vegetable additive in the form of a powder, characterized in that it includes an aqueous extract of green tea, vegetable puree, food salt, with the following ratio of the initial components, wt. %: aqueous extract of green tea 45-50 vegetable puree made from carrots or beets or zucchini or onions or cauliflower or broccoli or pumpkin 45-53 edible salt 2-5

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