RU2790673C1 - Method of preserving garlic - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for preserving garlic, characterized in that it includes the following steps: mechanized cleaning of fresh garlic from the husk, initial washing of peeled garlic, selection of substandard garlic cloves, repeated washing, drying with air at a temperature of 18-30°C, chopping garlic, adding salt to the crushed mass in the amount of 6-30 kg per 100 kg of chopped garlic, mixing the resulting mass until a homogeneous mass is obtained, packed in a sterilized container, capping, while for additional disinfection during the initial washing, the garlic is washed with an aqueous solution, containing a disinfectant in the amount of 1-2%, and garlic is minced until garlic pieces 1-8 mm in size are obtained.

EFFECT: increasing the shelf life of the finished garlic food product up to at least 12 months without the use of preservatives.

6 cl, 3 dwg, 1 ex

Description

Technical field

The invention relates to the field of food industry, in particular to a method for processing garlic.

State of the art

Various garlic pre-treatment technologies are known, which, to a greater or lesser extent, ensure the preservation of its properties for a certain period of time.

A known method for the production of dried garlic (RF patent for invention No. 2538816, class IPC A23N 12/00, publ. 01/10/2015), which includes washing, trimming the ends and lobes of garlic, separating garlic into cloves, sorting, pneumatic cleaning, drying, chopping , screening, packaging and packaging of the finished product. Garlic, cut into plates 3 mm thick, is subjected to combined microwave convective drying. Drying is carried out by exposing the product to a microwave electromagnetic field with a frequency of 2450 MHz and convective air blowing with an initial temperature of 293 K in three time steps. At the first stage, the garlic plates are heated by microwave waves to a temperature of 300 K while being blown with an air flow at a speed of 0.9 m/s for 7.5 minutes. At the second stage - up to a temperature of 316 K and an air flow velocity of 0.7 m/s for 12 min. At the third stage - up to a temperature of 320 K and an air flow velocity of 0.5 m/s for 20 min.

A known method of obtaining an oil extract of garlic (RF patent for invention No. 2246534, class IPC C11B 1/10, A61K 35/78), publ. 02/20/2005), which includes the treatment of garlic bulbs with liquid, chopping garlic and infusing it in vegetable oil. At the same time, a catholyte with a pH of 7-8 and a redox potential of -200...-500 mV, obtained in the cathode chamber of a diaphragm electrolyzer, is used as a liquid in the processing of garlic. Pumpkin seed oil is used as vegetable oil at a mass ratio of garlic and oil of 1:3. Moreover, the processing of garlic bulbs with catholyte is carried out for 1.5 hours at a volume ratio of garlic and catholyte 1:2. The temperature and duration of infusion of crushed mass of garlic in oil is 20-25°C and 6-8 hours, respectively.

A known method of obtaining an oil extract of garlic (RF patent for invention No. 2163133, class IPC A61K 35/78, publ. 20.02.2001), during which the crushed garlic is moistened. Then insist in vegetable oil. For wetting garlic, ethyl alcohol is used with a concentration of at least 20 vol.%. The infusion is carried out at the following ratio of garlic and oil: 1 wt.h. garlic to (1.5 - 10) vol. hours of oil.

There is a known method of preparing fresh garlic for storage for special purposes (RF patent for the invention No. 2316190, class IPC A01F 25/00, publ. 10.02.2008), during which the inspected garlic is washed in drinking water under specified regime parameters, kept in a suspension of the drug obtained from the biomass of the micromycete Mortierella alliaceae no given technology, dried, divided into teeth, wiped with a solution of ethyl alcohol, subjected to ultraviolet irradiation, packed with 5 teeth in smoking paper and placed in polymer trays.

A known method of preparation for storage of fresh garlic for special purposes (RF patent for invention No. 2294084, class IPC A01F 25/00, publ. 27.02.2007), which involves the sterilization of distilled water, gauze napkins and smoking paper, cooking on sterilized distilled water 70 % ethyl alcohol solution, inspection of garlic, washing it in running drinking water, drying at a temperature of 30 ± 5 ° C to a residual moisture content of the upper scales of 18-20%. Then, division into teeth is carried out, each tooth is rubbed with a gauze cloth moistened in an ethyl alcohol solution, ultraviolet irradiation from opposite sides for 30 minutes each at a radiation power of 1.5-2.5 W/m3. After that, aseptic packaging is carried out for 5 cloves in smoking paper and single-layer stacking in sterile polymer trays.

A known method for the production of pickled garlic (RF patent for the invention No. 2125814, class IPC A23L 1/218, A23B 7/10, publ. separated from the filling, re-filled with brine with the addition of apple cider vinegar, pasteurized and rolled up in jars, aged, jars are opened, garlic is separated from the liquid phase. They are re-inspected, packaged in bags of a layered polymer material, poured with marinade, pasteurized and packaged in group bags of a combined material containing a layer of foil.

The disadvantage of known technologies is the relatively short duration of storage of the finished product, as well as the complexity and duration of the process, its high energy intensity, the need to use a large number of devices and equipment for processing processes. Also, a common disadvantage of known technologies is the loss of nutrients during heat treatment.

The given technical solutions are quite far from the claimed method of preserving garlic according to their essential features.

Disclosure of invention

The objective of the present invention is to develop a technology for the preparation of garlic paste with the possibility of preserving the beneficial properties of garlic and an increased shelf life without the use of preservatives.

The technical result of the invention is to increase the shelf life of the finished garlic food product for at least 12 months without the use of preservatives.

The specified technical result is achieved by the fact that the method of preserving garlic includes the following steps: mechanized cleaning of fresh garlic from the husk, washing the peeled garlic, selecting substandard garlic cloves, re-washing, drying with air at a temperature of 18-30 ° C, chopping garlic, adding to the crushed mass salt in the amount of 6-30 kg per 100 kg of minced garlic, mixing the resulting mass until a homogeneous mass is obtained, packing in a sterilized container, capping.

Chopping garlic can be done with a cutter, meat grinder, bacon cutter, slicer. Grinding of garlic can be carried out to obtain pieces of garlic with a size of 1-8 mm.

For additional disinfection, it is possible to wash the garlic with an aqueous solution containing a disinfectant in an amount of 1-2% during the initial washing.

Before mixing, food spices and seasonings can be additionally added to the garlic mass with salt.

In the method of canning garlic, non-iodized table salt can be used.

Mixing can be carried out in a meat mixer.

Brief description of the drawings

In FIG. 1-2 are photographs of the finished garlic food product obtained by the claimed method.

In FIG. 3 shows a table of the results of testing a prototype of the finished product.

Implementation of the invention

The method of preserving garlic includes the following steps: mechanized cleaning of fresh garlic from the husk, washing the peeled garlic, selecting substandard garlic cloves, repeated washing, drying with air at a temperature of 18-30 ° C, chopping garlic, adding salt to the crushed mass in the amount of 6-30 kg per 100 kg of minced garlic, mixing the resulting mass until a homogeneous mass is obtained, packing in a sterilized container, capping.

Substandard garlic cloves are selected according to external signs: the presence of spots, mechanical damage and damage caused by phytoparasites, signs of decay, mold, change in natural color, etc.

Drying of garlic is carried out until the garlic cloves are completely dry from water or an aqueous solution used at the stage of primary washing.

Chopping garlic can be done using a cutter, a meat grinder, a bacon cutter (as a result, cubes are obtained), a slicer (as a result, slices are obtained - thin plates).

Grinding of garlic can be carried out to obtain pieces of garlic with a size of 1-8 mm. The range was chosen empirically, taking into account the following: when crushed, obtaining pieces of less than 1 mm does not provide the presentation of garlic, it turns into an unappetizing "mushy" mass. Obtaining pieces larger than 8 mm does not provide uniform salting of garlic and, as a result, does not allow to significantly increase the shelf life of garlic without the use of preservatives.

For additional disinfection during the initial washing, it is possible to wash the garlic with an aqueous solution containing a disinfectant in an amount of 1-2%. The following can be used as a disinfectant: soda ash, as well as preparations under trade names, such as: Aquatabs, Ekom, Polklin, Optimax, Nika-amicide, etc.

To increase the nutritional value of canned garlic, food spices and seasonings, such as onion, parsley, dill, black pepper, cardamom, nutmeg, saffron, etc., can be added to the garlic mass with salt before mixing.

In the method of canning garlic, non-iodized table salt can be used.

Stirring the resulting mixture of garlic and salt can be carried out in a meat mixer.

Storage of the finished product is carried out at a temperature of +4°C to +15°C and a relative humidity of not more than 75%, without direct sunlight.

Implementation example.

Several experimental batches of garlic were prepared by the claimed method (see photo in Fig. 1-3). After preparation, the canned product was packaged in a sterilized container, sealed and transferred to storage. As a result, the manufactured product was fit for consumption even after 12 months of storage, and also retained its nutritional and biological value, which was confirmed by tests conducted at the accredited testing center of the North Caucasian CSM, Stavropol (test report No. 2016-P dated 10.09. .2021). Tests of a prototype of the finished product were carried out for compliance with the Technical Regulations of the Customs Union TR TS 021/2011 "On Food Safety". During the tests, microbiological indicators, toxic elements, pesticides, nitrates, radionuclides and chlorides were checked, all these indicators correspond to the standard values according to the test results (see table in Fig. 3).

Thus, the technology is a unique way of preparing a food product. The basic idea is that minced garlic is mixed with a certain percentage of salt (6 to 30% by weight). Salt in this case acts as a preservative and, when preserving garlic in the described way, preserves the natural, unique qualities of garlic, the shelf life of the resulting product is at least 12 months at a storage temperature of +4°C to +15°C and relative humidity not higher than 75% without exposure to direct sunlight.

The proposed method of preserving garlic and the product itself in the form of "salted garlic" is unique, despite the ease of manufacture and composition of the components.

The method itself, actually preserving with salt, without losing the beneficial properties of garlic, is applicable exclusively to garlic, since it is in this part that it has unique antioxidant properties.

The above technology and the product obtained from it are not widespread and are not represented in the food industry in the form offered by this technology.

The technology of garlic preservation claimed for patenting refers to food products and can be produced on standard samples of equipment for the production of food products.

As a result of the introduction of this technology, the preparation of products is simplified, where the addition of garlic is used, the low cost and simplicity of the claimed method of preserving garlic in the production process allows it to be used at any scale: from the household level to the industrial level.

A comparative analysis of the claimed method of preserving garlic shows that the totality of the essential features of the method is unknown from the prior art and, therefore, corresponds to the condition of patentability "Novelty".

In the prior art, no features were identified that coincide with the distinctive features of the claimed method of preservation and affect the achievement of the claimed technical result, therefore, the claimed invention meets the condition of patentability "Inventive step".

The above information confirms the possibility of using the claimed method of preservation in the food industry, in particular for the processing of garlic, and therefore complies with the condition of patentability "Industrial applicability".

Claims (6)

1. A method for preserving garlic, characterized in that it includes the following steps: mechanized cleaning of fresh garlic from the husk, initial washing of peeled garlic, selection of substandard garlic cloves, repeated washing, drying with air at a temperature of 18-30 ° C, chopping garlic, adding to the crushed mass salt in the amount of 6-30 kg per 100 kg of minced garlic, mixing the resulting mass until a homogeneous mass is obtained, packing in a sterilized container, capping, while for additional disinfection during the initial washing, the garlic is washed with an aqueous solution containing a disinfectant in an amount of 1-2% , and chopping of garlic is carried out until pieces of garlic with a size of 1-8 mm are obtained. 2. The method according to p. 1, characterized in that garlic is chopped using a cutter, meat grinder, bacon cutter, slicer. 3. The method according to p. 1, characterized in that soda ash is used as a disinfectant. 4. The method according to p. 1, characterized in that food spices and seasonings are additionally added to the garlic mass with salt before mixing. 5. The method according to p. 1, characterized in that the method uses non-iodized table salt. 6. The method according to p. 1, characterized in that the mixing is carried out in a meat mixer.

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