RU2745574C1 - Natural flavoured vegetable additive in frozen form - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Natural flavoured vegetable additive in frozen form includes the following ratio of initial components, wt. %: vegetable puree of carrots or beetroot or vegetable marrow, or onions, or cauliflower, or broccoli, or pumpkins - 30–32; green tea aqueous extract - 65–66; table salt 2–5.

EFFECT: invention allows significantly reducing the amount of salt introduced into the food product, thus providing the sensation, which is characteristic for the salinity level, both in the case of taste salting, as well as enrich the product with food fibres, vitamins and mineral substances.

1 cl, 2 dwg, 2 tbl

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 frozen form 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 an aqueous extract of green tea is mixed with a pre-chopped vegetable and edible salt, while the components are in the following ratios, wt. %:

aqueous extract of green tea 65-66 vegetable puree
(carrots, or beets, or zucchini, or onions, or cauliflower, or broccoli, or pumpkin) 30-32 edible salt 2-5

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

FIG. 1 depicts expert assessments of the level of perceived salinity in model samples of minced fish, FIG. 2 shows expert assessments of the level of perceived salinity in model samples of minced chicken.

The technology for preparing a natural flavoring vegetable additive in frozen form includes several stages: 1) preparation of vegetables; 2) preparation of an aqueous extract of green tea; 3) mixing; 4) portioning, packaging; 5) freezing. Preparation of vegetables includes the following operations: receiving raw materials, sorting, washing, cleaning, additional cleaning, rinsing, grinding. An aqueous extract of green tea is 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 ratio: 65-66%, 30-32%, 2-5%. The prepared puree is packed in polymer packaging and frozen at a temperature of -18 ⁰ C. The shelf life of a natural flavoring vegetable additive in refrigerators at a temperature of -18 ° C ± 1 ° C and a relative humidity of at least 95% up to 12 months.

The product is ready to use. The recommended norms for laying a natural flavoring vegetable additive in frozen form is in the range from 10 to 30% by weight of the product, depending on the required perceived salinity, from 0.5% to 3%.

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.

The use of a natural vegetable supplement will significantly reduce the consumption of salt, enrich the product with dietary fiber, vitamins and minerals contained in the vegetable. The salt is selected in the right ratio and the consumer will not have to think about ways to reduce the edible salt in the finished product without compromising the taste. The constant use of a natural vegetable supplement, and as a result, a reduced amount of sodium chlorine entering the body will have a beneficial effect on health.

To determine the effect of an aqueous solution of green tea on the perception of salinity in the finished product, an organoleptic examination was carried out. The studies were carried out on 3 model samples on chicken meat and fish. Raw materials were processed into minced meat and divided into 3 samples weighing 80 g. Samples were isolated as follows: sample no. 1 - without adding additives and salt, sample no. 2 - added salt in a ratio of 1% to the weight of the semi-finished product, no. 3 - added pre-defrosted natural flavoring vegetable additive in the ratio of 30% to the weight of the semi-finished product. Then the samples were cooked under identical conditions (for 15 minutes at 180 ⁰ С).

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 experts did not distinguish a significant difference in samples No. 2 and No. 3 in terms of salinity (Figs. 1, 2), despite the different amounts of salt applied. Studies on the content of the mass fraction of sodium chlorine in all samples (GOST 9957-2015 [7] and GOST 7636-85 [8]) showed a different level of salinity with the same salt sensation (Table 1).

Table 1 - The results of determining the mass fraction of sodium chloride in the samples (minced fish)

Sample no. Mass fraction of sodium chloride,% Organoleptic score (average) one 0.25 0 2 1.54 2.2 3 1.10 2.2

Table 2 - The results of determining the mass fraction of sodium chloride in the samples (minced chicken)

Sample no. Mass fraction of sodium chloride,% Organoleptic score (average) one 0.19 0 2 1.50 2.0 3 0.90 2.0

Thus, less than 1% of table salt in combination with a natural vegetable additive provides a salty taste.

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. Pat. 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).

URL http://docs.cntd.ru/document/902352823 (date of access: 10/14/2019).

7.GOST 9957-2015. Meat and meat products. Methods for determining the content of sodium chloride.

8. GOST 7636-85. Fish, marine mammals, marine invertebrates and products of their processing. Analysis methods.

Claims (2)

Natural vegetable flavoring additive in frozen form, including an aqueous extract of green tea, vegetable puree and table salt in the ratio of the initial components by weight,%: aqueous extract of green tea 65-66 vegetable puree from carrots, or beets, or squash, or onions, or cauliflower, or broccoli, or pumpkin 30-32 salt 2-5

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