RU2796157C1 - Method for obtaining powdered sauce from vegetable raw materials of instant preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food concentrate industry, and can be used in the production of powdered semi-finished dips, sauces, pastes, spreads for mass consumption and households. A method is proposed for obtaining a powdered sauce from vegetable raw materials of instant preparation, by sublimation, in which the preliminary preparation of prescription components is performed, namely the main ingredient from the following series: chickpeas, peas, beets, white beans, dark beans, red beans is cleaned of impurities, soaked in buffered water solution and subjected to hydrothermal treatment: it is either boiled or blanched, and additional ingredients from the following series: eggplant, garlic, onion, walnut kernels, pine nuts, peanuts are either blanched or baked, flavorings are added without any heat treatment, the boiled or blanched main ingredient is cooled and mixed with additional ingredients and flavoring additives, then the resulting food composition is subjected to homogenization until a homogeneous mass, after which the resulting homogenized composition is frozen at a temperature of -18°C for 24 hours or at a temperature of -32°C for 8 hours, then it is subjected to sublimation in vacuum at the temperature regime of the condenser -43±5°C, at a pressure of 50–70 Pa and the temperature dynamics of the heating element of the sublimator shelves from 33 to 43°C for 24 hours to obtain a product with a moisture content of not more than 5%.

EFFECT: invention makes it possible to preserve 95–98% of original vitamins, minerals, as well as biologically active substances in products not subjected to heat treatment, to ensure a long shelf life, i.e. over 12 months without any additional energy costs for storage in a package that excludes the ingress of oxygen, moisture and UV rays and reduce the cooking time to 5 minutes.

1 cl, 10 ex

Description

The invention relates to the food industry, namely the food of the concentrate industry and can be used in the production of powdered semi-finished dips, sauces, pastes, spreads in mass consumption and households.

A known method for the production of products for space nutrition. The method involves preparation of prescription components, cutting and poaching with the addition of melted butter sweet pepper, cutting and sautéing eggplants, carrots and onions in melted butter, sautéing tomato puree in melted butter, blanching rice, mixing the listed components with salt and hot black pepper, stewing , freeze-drying, inspection, composite bagging in nitrogen or vacuum and sealing. The resulting product withstands the dynamic and thermal loads associated with transportation to an orbital space object, and when used does not pose a threat to the chemical, physical and microbiological safety of the orbital space object, which makes it suitable for use in space nutrition during an orbital flight (RU 2446703 C1 10.04 .2012).

From the thesis "Vacuum freeze-drying plant for farming", it is known to carry out freeze-drying, the partial pressure of water vapor over the material to be dried must be below the triple point. Various salts and minerals are dissolved in the water contained in food, so its freezing point and equilibrium pressure of water vapor are lower than for pure water. Accordingly, for ice formed in real food products, the partial pressure is from 40 to 130 Pa (0.3-1.0 mm Hg).

To obtain a high-quality dry product during freeze-drying, the temperature in the center of the product is maintained at a level from minus 20°C to minus 25°C. The final temperature of the product should not exceed 60°C, so that thermal denaturation of the product proteins is not observed.

Sublimation drying has received the greatest application in the technologies for the production of medicines, starters, enzymes, extracts of medicinal herbs and other rather expensive objects, when it is necessary to ensure the safety of all the useful principles of raw materials in a dry object for a long time. Low, about 2-5%, the final moisture content of sublimation materials creates the prerequisites for their long-term storage at unregulated temperatures.

The advantages of sublimated products include:

long periods of storage (several years);

small weight;

the size, shape and color are preserved;

Preservation by vacuum sublimation is a progressive technology, which in some cases has no alternative. Several dozen installations (domestic) are used in the production of freeze-dried food products.

Vacuum freeze drying is the most advanced preservation method today. Freeze-drying method allows to keep high taste qualities and nutritional value of food products for a long time (up to 5 years) at irregular temperatures (from -50 to +40°C).

In the prior art, a method for preparing food concentrates for cooking sauces is known. The method involves dosing and mixing the prepared components in the following sequence: wheat flour, soy protein granular crushed product in the amount of 18-23% by weight of the finished mixture of components, granulated sugar, salt, spices, monosodium glutamate. A soy protein granulated crushed product is used, obtained by extracting the protein from crushed soybeans in milk with 1-2% fat content at a ratio of 1:10, at a temperature of 55-60°C for 90 minutes, followed by separation of the protein clot to a moisture content of 18-20%, adding meat broth concentrate in an amount of 5-10%, potato starch in an amount of 20-25%, forming granules with a diameter of 1-1.5 mm and drying at a temperature of 180°C for 30 minutes. Mixing is carried out until a homogeneous uniformly colored mass is obtained. Next, the product is sent for packaging in a polymer or cardboard container and packaged, indicating the method of preparation on the package. EFFECT: invention makes it possible to obtain a food concentrate - sauce, balanced in chemical composition, with high organoleptic characteristics and low cost (RU 2284706 C2 10.10.2006).

The disadvantages of the previously known methods of preparation are low biological usefulness, high drying temperature, during which the preservation of vitamins, minerals and biologically active substances in the product is reduced or completely eliminated.

The task to be solved by the claimed invention is to create a product for complete nutrition, the composition of which is characterized by high biological value with a long shelf life, without additional energy consumption for storage, as well as to increase the speed of preparation of a full-fledged product that does not differ from freshly prepared in taste and other qualities, the end user up to 5 minutes.

Disclosure of invention

The technical result of the claimed method is to preserve 95-98% of the original vitamins, minerals, as well as biologically active substances in products that are not subject to heat treatment, to ensure a long shelf life of more than 12 months without additional energy consumption for storage in a package that excludes the ingress of oxygen, moisture and UV rays, as well as in reducing the cooking time of the food composition to 5 minutes.

The specified technical result is implemented through the following methods.

Perform preliminary preparation of prescription components. The main ingredient is cleaned of impurities, soaked in a buffered aqueous solution and subjected to hydrothermal treatment: boiled or blanched. Additional ingredients that are not eaten raw are blanched or baked. Seeds, spices, herbs, oil, and other components that improve taste are added without heat treatment. Cool the boiled or blanched main ingredient and mix it with additional ingredients and flavoring components. Then the food composition is subjected to homogenization to a homogeneous mass. After that, the resulting homogenized composition is frozen at -18°C for 24 hours or at -32°C for 8 hours. Then it is subjected to sublimation in a vacuum at a condenser temperature regime of -43 with an error of +/-5 ° C, at a pressure of 50 to 70 Pa, the temperature dynamics of the heating element of the sublimator shelves from + 33 to + 43 ° C for 24 hours to obtain a dry product with a moisture content of not more than 5%.

Implementation of the invention

The method is carried out in the following sequence. Pre-carry out the preparation of the necessary ingredients preparation - prescription components. The main ingredient is purified from impurities. Then the main ingredient is soaked in a buffer aqueous solution consisting of water and baking soda in the ratio of 5 g of soda per 1 liter of water, water temperature 18-23°C, at pH 7.0-7.5 for 12 hours. Then the main ingredient is subjected to hydrothermal treatment: boiled or blanched. Additional ingredients that are not eaten raw are blanched or baked. Seeds, spices, herbs, oil, and other components that improve taste are added without heat treatment. Cool the boiled or blanched main ingredient. Then the main ingredient is mixed with additional ingredients and flavoring components, after which the resulting food composition is subjected to homogenization until a homogeneous mass. Then the resulting composition is frozen at a temperature of -18°C for 24 hours or at a temperature of -32°C for 8 hours. Then it is subjected to sublimation in vacuum at the temperature regime of the condenser -43 +/-5°C, at a pressure of 50 to 70 Pa, the temperature dynamics of the heating element of the shelves of the sublimation installation from + 33 to + 43°C for 24 hours to obtain a dry product with humidity not more than 5%.

As the main ingredient may be, but they are not limited to a possible range of vegetable raw materials: chickpeas; peas; beet; white, dark, red beans, etc.

As an additional ingredient that is subjected to blanching or baking, there may be, but are not limited to: eggplant, garlic, onion, nut kernels: walnuts, pine nuts, peanuts, etc.

The following can be used as flavoring additives, but this list is not limited to: sesame, cumin, vegetable oil, salt, black pepper, hot red pepper, dried garlic, olive oil, lemon juice or citric acid, paprika, chopped parsley, zest lemon, cumin, basil, sun-dried tomatoes, sugar, dried rosemary, etc.

After that, the product thus obtained is packaged.

Cooked products in this way allow you to save approximately 95-98% of vitamins, minerals, as well as biologically active substances of ingredients that have not been subjected to heat treatment. And also this method allows you to get a dry composition that can be used in food by adding water (or other liquid), while the product that is obtained after adding the liquid according to organoleptic properties corresponds to freshly prepared. The shelf life of a dry composition is more than 12 months without additional energy consumption for storage in a package that excludes the ingress of oxygen, moisture and UV rays, while a fresh product is up to 7 days at a temperature (from 0 to +5 ° C). The indisputable advantage of the proposed method is the reduction in the time of preparation of the food composition for the end consumer to 5 minutes. A ready-to-eat product is obtained by adding drinking water at room temperature in a ratio of 1:2 and holding for 5 minutes, stirring before use.

The claimed method is demonstrated in the examples below, but is not limited to them, by means of the claimed method it is possible to prepare a sauce from any vegetable product.

Example #1. Preparation of dip sauce, spread, pasta, the main component of which is chickpeas

Chickpea seeds, previously cleaned of impurities, are soaked in a buffer aqueous solution at a temperature of 18-23°C and pH 7.0-7.5 for 12 hours. Then the swollen, softened seeds are washed with running water, subjected to hydrothermal treatment at a temperature of 96-98°C for two hours. Cool to a temperature of 18-23°C and homogenize in a grinder for 10 minutes until a homogeneous mass is obtained. After that, flavoring components are added: tahini: sesame, cumin, vegetable oil) salt, black pepper, hot red pepper, garlic, olive oil, lemon juice (citric acid), paprika. The resulting composition is frozen at a temperature of -18°C for 24 hours, then subjected to sublimation in vacuum at a condenser temperature of -43 +/-5°C, pressure from 50 to 70 Pa, with the dynamics of the heating element of the shelves from + 33 to +43 °C within 24 hours to obtain a dry product with a moisture content of not more than 5%.

The sauce obtained in this way was eaten, while it took no more than 5 minutes to prepare a full-fledged dish, simply by adding pure water. At the same time, vitamins, minerals, as well as biologically active substances of the ingredients were preserved in the resulting product.

Example #2. Preparation of dip sauce (spread, paste), the main component of which is chickpeas, without adding tahini

The preparation of chickpeas is carried out similarly to example #1. After that, flavoring components are added: olive oil, garlic, curry, sage and basil leaves, salt. The resulting composition is homogenized and frozen at a temperature of -32°C for 8 hours, then subjected to vacuum sublimation at a condenser temperature of -43 +/-5°C, at a pressure of 50 to 70 Pa, the temperature dynamics of the heating element of the sublimator shelves over cycle from + 33 to + 43 ° C for 24 hours to obtain a dry product with a moisture content of not more than 5%.

The resulting sauce had a long shelf life without losing its organoleptic properties and nutritional value. It took 5 minutes to prepare a complete dish, simply diluting the powdered sauce with water.

Example #3. Preparation of dip sauce (spread, paste), the main component of which is chickpeas, with the addition of baked garlic

Remove the outer skin from the garlic, keeping the head, and cut off the top to cut off the top of the cloves. Wrap in foil and bake at 220°C for 40-45 minutes. Cool and clean teeth. The preparation of chickpeas is carried out similarly to example #1. After that, flavoring components are added: garlic, lemon juice (citric acid), soy sauce, tahini, salt, chopped parsley, paprika. The resulting composition is homogenized and subjected to sublimation with final drying in a vacuum analogously to example #1.

Example #4. Preparation of beet-chickpea dip sauce (spread, paste) with the addition of pine nut kernels

Boil the beets, peel. Preparation of garlic is carried out in the same way as in example #3 Fry the pine nut kernels in a dry frying pan. The preparation of chickpeas is carried out similarly to example #1. After that, flavoring components are added: garlic, lemon juice (citric acid), olive oil, tahini, salt, chopped parsley, pepper. The resulting composition is homogenized, a pine nut kernel is added, mixed and subjected to sublimation with final drying in a vacuum analogously to example #1.

Example #5. Preparation of beetroot dip sauce (spread, paste)

The beets are boiled, cooled to a temperature of 18-23°C, cleaned and homogenized in a grinder for 10 minutes until a homogeneous mass is obtained, cleaned, crushed until smooth in a blender. Add tahini, citric acid (lemon juice), garlic, lemon zest, cumin, salt, pepper, mix. The resulting composition is subjected to sublimation with final drying in a vacuum analogously to example #1.

Example #6. Preparation of dip sauce (spread, paste) from eggplant

Peel the eggplant, cut into cubes and blanch in a small amount of water for 15-20 minutes. Peel and mince the garlic. Grind eggplant, garlic in a blender. Add lemon juice (citric acid), tahini, salt, pepper, olive oil, basil, parsley, homogenize the composition for 3-5 minutes until a homogeneous, creamy consistency is obtained. The resulting composition is subjected to sublimation with final drying in a vacuum analogously to example #1.

Example #7. Preparation of dip sauce (spread, paste), the main component of which is chickpeas, with the addition of avocado

The preparation of chickpeas is carried out similarly to example #1. Peel the avocado and separate from the pit. In a blender, mix the peeled and chopped avocado, chickpeas, chopped garlic, lemon juice (citric acid), hot red pepper and cumin, salt. The resulting composition is homogenized to a homogeneous mass. The resulting composition is subjected to sublimation with final drying in a vacuum analogously to example #1.

Example #8. Preparation of dip sauce (spread, paste), the main component of which is chickpeas, with the addition of sun-dried tomatoes

The preparation of chickpeas is carried out similarly to example #1. Peel the garlic, chop and fry in olive oil until golden brown. Chickpeas, fried garlic, tahini, sun-dried tomatoes, citric acid (lemon juice), paprika, salt, pepper, homogenize in a blender until a homogeneous creamy mass. The resulting composition is subjected to sublimation with final drying in a vacuum analogously to example #1.

Example #9. Preparation of dip sauce (spread, paste) from white beans

Seeds of white beans, previously cleaned of impurities, are soaked in a buffer aqueous solution at a temperature of 18-23°C and pH 7.0-7.5 for 5 hours. Then the swollen, softened seeds are washed with running water, subjected to hydrothermal treatment at a temperature of 96-98°C for 60 minutes. Cool to a temperature of 18-23°C and homogenize in a grinder for 10 minutes until a homogeneous mass is obtained. Peel onions, wash, cut into cubes, sauté at a temperature of 70-80 ° C until golden brown. Beans, browned onions and garlic, homogenize until smooth. After that, flavoring components are added: tahini (sesame, zira, vegetable oil), salt, black pepper, hot red pepper, olive oil, lemon juice (citric acid), paprika, sugar, dried rosemary and mix thoroughly. The resulting composition is subjected to sublimation with final drying in a vacuum analogously to example #1.

Example #10. Preparation of dip sauce (spread, paste) from dark beans

The preparation of dark bean seeds is carried out analogously to Example #9. Homogenize beans and garlic until smooth. After that, flavoring components are added: tahini (sesame, zira, vegetable oil), salt, hot red pepper, olive oil, lemon juice (citric acid), paprika and mix thoroughly. The resulting composition is subjected to sublimation with final drying in a vacuum analogously to example #1.

The variability of the products in the examples shows the possibility of using this technology on dip sauces (spreads, pastes) prepared according to various recipes, including those differing from the above not only by adding, reducing the proportion or number of components, but also for preparing other dip sauces ( spreads, pastes), not indicated in the examples.

The combination of the advantages of the proposed method for preparing instant dip sauce / spread / pasta allows the use of this product in extreme conditions, as well as in the absence of time for long cooking and in the absence of energy resources for preparing the product. The technology of preparation will provide a product with a long shelf life without additional use of energy resources and a high biological value, as well as improved taste and aromatic qualities.

Claims (1)

A method for obtaining a powdered sauce from vegetable raw materials of instant preparation by sublimation, characterized in that the prescription components are pre-prepared, namely the main ingredient from the series: chickpeas, peas, beets, white, dark, red beans, cleaned of impurities, soaked in a buffer aqueous solution and subjected to hydrothermal treatment: boiled or blanched, and additional ingredients from the range: eggplant, garlic, onion, walnut, cedar, peanut kernels, blanched or baked, flavorings are added without heat treatment, the boiled or blanched main ingredient is cooled and mixed it with additional ingredients and flavorings, then the resulting food composition is subjected to homogenization until a homogeneous mass, after which the resulting homogenized composition is frozen at a temperature of -18°C for 24 hours or at a temperature of -32°C for 8 hours, then it is subjected to sublimation in vacuum at the temperature regime of the condenser -43±5°C, at a pressure of 50-70 Pa and the temperature dynamics of the heating element of the sublimator shelves from 33 to 43°C for 24 hours to obtain a product with a moisture content of not more than 5%.