RU2761162C1 - Method for production of bars from vegetable and mushroom raw materials - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery industry. The method for production of bars from vegetable and mushroom raw materials provides for sorting of fresh oyster mushrooms, peeled pumpkin seeds, flax, sunflower seeds, cedar nuts kernels, fresh citrus fruits, cleaning, washing, then mushrooms are finely chopped, citrus fruits are wiped with simultaneous removal of juice to obtain zest. After that, all the ingredients, except the zest, are dried to a humidity of no more than 12%, cooled to 20-25°C, mixed. The resulting mixture is portioned, molded as bars, dried in a convection cabinet at 90-110°C for 10-12 minutes, cooled at 0-6°C for 15-30 minutes, packaged individually and subjected to electronic sterilization with a permissible radiation dose of 0.1-10 kGy. At the same time, the ingredients are mixed in the following ratio: dried oyster mushrooms 36-42%, dried pumpkin seeds 9-13%, dried flax seeds 8-14%, zest 10-13%, dried cedar nuts 11-15%, dried sunflower seeds 10-15%.

EFFECT: invention is aimed at reducing the energy intensity of the process and preserving the organoleptic properties and nutritional value of the finished product.

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Description

The invention relates to the processing of plant and mushroom products and the food industry and can be used in the production of bars based on plant and mushroom raw materials: fruits, vegetables, cereals, nuts, mushrooms in various combinations, including those coated with chocolate glaze or caramel.

A known method for the production of honey-based confectionery [patent RU No. 2595179, C2] in the form of a bar, including the selection of ingredients from dried fruits, nuts, grinding and mixing with honey, molding and packaging, while before mixing honey is heated in a water bath until the readings of a refractometer 92% moisture, and pre-crushed ingredients to a fraction size of 1.5 ... 2.0 mm are introduced into honey during mixing, while mixing is carried out for 60 ... 180 s, then when the temperature of the mixture is set to 40 ° C, molding is carried out in the form of a layer with a thickness 1.5 ... 2.0 cm, the resulting semi-finished product on a baking sheet with oiled paper is heated for 8-10 minutes at a temperature of 180 ... 190 ° C, followed by cooling to a temperature of 20 ... 25 ° C, cutting into bars and packing, while in dates, apples and raisins are used as dried fruits, almonds, hazelnuts, walnuts are used from nuts, cinnamon and seeds are additionally added to the ingredients, and the components are taken at the following ratio, wt ... %: honey 25.0 ... 35.0; dates 7.5 ... 10.3; apple 10.0 ... 13.8; raisins 10.0 ... 13.8; almonds 10.0 ... 13.8; walnut 11.3 ... 15.5; hazelnuts 5.0 ... 10.4; seeds 5.0 ... 6.9; cinnamon 0.8 ... 1.1. At the same time, bananas 8.0 ... 11.0%, or dried apricots 10.0 ... 11.0%, or prunes 10.5 ... 13.0%, or cashews 5.5 ... 6.0%, or peanuts 6 , 0 ... 7.0%, or coconut 11.0 ... 12.0%, or sesame seeds 5.3 ... 6.1%, and as seeds - sunflower or pumpkin seeds. The disadvantages of this method can be considered the use of highly allergenic products in the formulations, such as honey and nut raw materials, and the use of high-temperature processing, which destroys most of the vitamins contained in the raw materials.

A known method for the production of fruit bars for functional nutrition with vegetable, cereal and nut additives [patent RU No. 2493720, C1], in which sea buckthorn, viburnum, mountain ash, apples, Jerusalem artichoke, rhubarb, nightshade, sunflower seeds, pumpkin kernels are used as raw materials, sesame seeds, peanuts, nuts. Fruits and vegetables are sorted according to quality, washed with cold running water, vegetables are scalded and peeled. Then the raw material is crushed in a crusher and mixed with sugars in a 1: 1 ratio, kept for 40 ... 60 minutes to extract juice. Then it is brought to a boil and rubbed to obtain a puree mass. Next, mixing with crushed kernels of seeds or nuts is carried out, pectin is added, heated to a temperature of 80 ° C, molding, cutting of bars in a die, drying and sprinkling with starch. In this case, the following formulations of raw materials are used per 100 kg of finished products, kg: sea buckthorn with a mass fraction of dry matter (DM) in the raw material 8% - 10, viburnum SV in the raw material 8% - 10, apples SV in the raw material 10% - 20, Jerusalem artichoke SV in raw materials 22% or rhubarb or nightshade DM in raw materials 8% - 10, sugar DM in raw materials 99.9% - 50 or sea buckthorn DM in raw materials 10% - 10, mountain ash DM in raw materials 15% - 10, apples DM in raw materials 10 % - 20, kernels of sunflower or pumpkin seeds in raw materials 78.0% - 10, sugar in raw materials 99.0% - 50, or viburnum CB in raw materials 10% - 10, mountain ash in raw materials 15% - 10, apples DM in the raw material 10% - 20, peanuts or nuts DM in the raw material 87.0% - 10, sugar DM in the raw material 99.0% - 50. The sugars are sucrose, glucose, fructose. The disadvantages of this method can be considered a large number of technological operations that complicate the production process and negatively affect the nutritional value of the product.

Closest to the claimed invention (prototype) is a method for the production of vegetable and vegetable fruit bars for functional, sports and school nutrition [RU patent No. 2728319b C1], in which fresh vegetables and fruits are sorted by quality, washed with cold running water, vegetables are peeled and seeds and crushed in a vegetable cutter into plates with a thickness of 2-3 mm, fruits with skin are cut into cubes 1 × 1 cm, after which they are dried in an infrared-convective or vacuum dryer at a temperature of 45 ° C to a residual moisture content of 10 ... 12%, then dried ingredients crushed in a mill to a powdery state and mixed with the recipe components at the following initial ratio: dried sweet pepper - 50.0 kg, dried rhubarb - 5.0 kg, food glycerin - 3.0 kg, cereal bran - 5.0 kg, salt - 1.0 kg, allspice ground pepper - 0.1 kg, ground cloves - 0.1 kg, citric acid - 0.5 kg, ascorbic acid - 25 mg, water - 35.5 kg, or dried sweet pepper 5, 0 kg, dried tomatoes 50.0 kg, food glycerin - 3.0 g, cereal bran 5.0 kg, salt - 1.0 kg, allspice ground - 0.1 kg, ground cloves - 0.1 kg, citric acid 0.5 kg, ascorbic acid - 25 mg, water - 35.5 kg, or dried pumpkin - 42.0 kg, dried orange with skin 10.0 kg, dried lemon with skin - 5.0 kg, food glycerin - 3.0 kg , cereal bran - 5.0 kg, citric acid - 0.2 kg, ascorbic acid - 25.0 g, water - 35.5 kg or dried sweet pepper - 2.0 kg, dried carrots - 45.0 kg, apples dried - 12.0 kg, food glycerin - 3.0 kg, cereal bran - 5.0 kg, citric acid - 0.3 kg, ascorbic acid 25.0 g, water - 35.5 kg, or dried lemon with skin - 5.0 kg, dried beets - 40.0 kg, dried apples 11.0 kg, food glycerin - 3.0 kg, cereal bran 5.0 kg, citric acid 0.5 kg, ascorbic acid - 25.0 g , water 35.5 kg, or dried sweet pepper - 5.0 kg, dried orange with skin - 5.0 kg, dried lemon with skin - 5.0 kg, dried broccoli cabbage 40.0 kg, glycerin pi chew 3.0 kg, cereal bran - 5.0 kg, salt - 1.0 kg, allspice ground - 0.1 kg, ground cloves - 0.1 kg, citric acid - 0.5 kg, ascorbic acid - 25 , 0 g, water - 35.5 kg, the bar is molded and cut. The use of infrared-convective or vacuum drying with subsequent fine grinding allows to preserve the organoleptic properties of the raw material and the beneficial substances contained in it to the greatest extent. The disadvantages of this method are a large number of ingredients according to formulations, as well as the use of food glycerin, which, with constant intake into the body, provokes edema of the mucous membrane of the nose, throat and nasopharynx, causes dry mouth, and can worsen the condition of blood vessels and kidneys. In addition, in the case of using vacuum drying, the energy intensity of the process increases, which subsequently increases the cost of the finished product.

The objective (technical result) of the present invention is to develop a technology for the production of bars from natural plant and mushroom raw materials using dried cultivated mushroom oyster mushroom ( Pleurotus ostreatus ). The raw materials used and the method of production will reduce the time and number of technological operations in the production process, and eliminate the use of synthetic food additives. In addition, the proposed invention, due to the reduction of operations, reduces the energy intensity of the process and preserves the organoleptic properties and nutritional value of the finished product.

The task is achieved due to the fact that the conditioned raw materials supplied to the enterprise - fresh oyster mushrooms, peeled pumpkin, flax, sunflower seeds, pine nut kernels, fresh citrus fruits - are subjected to primary processing, which consists in sorting, cleaning, washing, then the mushrooms are finely chopped, citrus fruits are rubbed to obtain a zest, removing the juice, after which all the ingredients, except for the zest, are dried, cooled to 20 ... 25 ° C and mixed in the ratio: dried oyster mushroom - 36 ... 42%, dried pumpkin seed - 9 ... 13%, seed dried flax - 8 ... 14%, citrus peel - 10 ... 13%, dried pine nuts - 11 ... 15%, dried sunflower seeds - 10 ... 15%, the resulting mixture is molded into bars, dried in a convection oven at 90 ... 110 ° C for 10 ... 12 minutes, at 0 ... 6 ° C for 15 ... 30 minutes, individually packed and subjected to electronic sterilization with a radiation dose of 0.1 ... 10 kGy.

After drying and before cooling, the bars can be coated, for example, with either chocolate icing or caramel, while they are not mixed with heated molasses.

The method is carried out as follows. Fruit bodies of fresh oyster mushroom are divided, washed and finely chopped on a mushroom cutting machine. Peeled pumpkin, flax and sunflower seeds are washed. Fresh citrus fruits are washed, juice is obtained, and the remaining zest is crushed, for example, in a cutter, to a puree state. For example, oranges and lemons are used as citrus fruits. All ingredients, except the zest, are dried, for example, in an infrared dryer, until they reach a moisture content of no more than 12%. Duration of grinding, temperature and duration of drying are determined by the design features of the equipment and the amount of processed raw materials. All ingredients are cooled to 20 ... 25 ° C, dosed and mixed with heated molasses in the following ratio: dried oyster mushroom - 36 ... 42%, dried pumpkin seed - 9 ... 13%, dried flax seed - 8 ... 14%, citrus zest - 10 ... 13%, dried pine nuts - 11 ... 15%, dried sunflower seeds - 10 ... 15%. The resulting mixture is molded in the form of elongated blocks, which are dried in a convection oven at 90 ... 110 ° C for 10 ... 12 minutes and cooled at 0 ... 6 ° C for 15 ... 30 minutes. Chilled bars are individually packaged and subjected to electronic sterilization with a permitted radiation dose of 0.1 ... 10 kGy on an electron accelerator in order to prolong the shelf life by reducing the microbiological contamination of the product.

The proposed method for the production of bars from vegetable and mushroom raw materials due to the introduction of dried mushrooms into the formulation of oyster mushrooms, allows you to obtain products with low calorie content and high content of vitamins, microelements and dietary fiber, which can be used as a product to control calorie content in the daily diet. In sensory evaluation, the mushroom taste is combined with the taste of pumpkin seeds, flax, sunflower and pine nuts and is able to adapt to the prevailing tastes of consumers.

FIG. 1 shows a technological scheme for the production of bars from plant and mushroom raw materials.

FIG. 2 shows a technological scheme for the production of bars from vegetable and mushroom raw materials, covered with chocolate glaze.

FIG. 3 shows a technological scheme for the production of caramel-coated vegetable and mushroom raw material bars.

Examples of implementation of the method

Example 1. Fruit bodies of fresh oyster mushroom are divided, washed and finely chopped on a mushroom cutting machine. Peeled pumpkin, flax and sunflower seeds are washed. Fresh oranges are washed, juice is obtained, and the remaining zest is chopped in a cutter until puree. All ingredients, except the zest, are dried on an infrared dryer for 3 hours. The degree of drying is determined organoleptically or by an express method. The dried ingredients are cooled to 20 ° C, dosed and, in order to obtain higher organoleptic characteristics, are mixed with molasses heated to 40 ° C in the following ratio: dried oyster mushroom - 40%, dried pumpkin seed - 12%, dried flax seed - 12%, zest orange - 12%, dried pine nuts - 12%, dried sunflower seeds - 12%. The resulting mixture is formed in the form of elongated blocks, which are dried in a convection oven at 100 ° C for 10 minutes, and then cooled to 18 ° C. The finished bars are placed in a refrigerating chamber for 15 minutes until solidification at a temperature of 4 ° C, after which they are removed from the refrigerating chamber, packed individually and subjected to electron sterilization on an electron accelerator at a radiation dose of 3 kGy. The end of the electronic sterilization process is the end of the technological process and is considered the time of product development.

Table 1 shows the results of the organoleptic evaluation of a bar based on plant and mushroom raw materials.

Table 1

Appearance and surface Color Taste and smell Consistency Flat, uniform in thickness, matte surface Light yellow to light brown with white inclusions The taste is sweet, the smell is typical of seeds, nuts, without foreign tastes and odors Crispy

Claims (4)

1. A method for the production of bars from vegetable and mushroom raw materials, characterized by the fact that fresh oyster mushrooms, peeled pumpkin seeds, flax, sunflower, pine nut kernels, fresh citrus fruits are sequentially sorted, cleaned, washed, then the mushrooms are finely chopped, citrus fruits are rubbed with simultaneous removal of juice to obtain a zest, after which all ingredients, except the zest, are dried to a moisture content of no more than 12%, cooled to 20-25 ° C, mixed, the resulting mixture is portioned, molded into bars, dried in a convection oven at 90 ... 110 ° C for 10-12 minutes, cooled at 0-6 ° C for 15-30 minutes, individually packed and subjected to electronic sterilization with a permitted radiation dose of 0.1-10 kGy, while the ingredients are mixed in the following ratio: oyster mushroom dried - 36-42%, dried pumpkin seeds - 9-13%, dried flax seeds - 8-14%, citrus peel - 10-13%, dried pine nuts - 11-15%, dried sunflower seeds - 10- 15%. 2. A method according to claim 1, characterized in that either lemon or orange is used as citrus. 3. A method according to claim 1, characterized in that the additionally shaped bars are coated with chocolate glaze after drying in a convection oven. 4. A method according to claim 1, characterized in that the additionally shaped bars are coated with caramel after drying in a convection oven.

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