WO2014185820A1 - Procédé de fabrication d'un aliment à partir de légumes - Google Patents

Procédé de fabrication d'un aliment à partir de légumes Download PDF

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Publication number
WO2014185820A1
WO2014185820A1 PCT/RU2014/000330 RU2014000330W WO2014185820A1 WO 2014185820 A1 WO2014185820 A1 WO 2014185820A1 RU 2014000330 W RU2014000330 W RU 2014000330W WO 2014185820 A1 WO2014185820 A1 WO 2014185820A1
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WO
WIPO (PCT)
Prior art keywords
vegetables
temperature
content
raw materials
aromatic ingredients
Prior art date
Application number
PCT/RU2014/000330
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English (en)
Russian (ru)
Inventor
Марк Игоревич ТКАЧЕНКО
Original Assignee
Tkachenko Mark Igorevich
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Publication date
Application filed by Tkachenko Mark Igorevich filed Critical Tkachenko Mark Igorevich
Publication of WO2014185820A1 publication Critical patent/WO2014185820A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof

Definitions

  • the invention relates to the food industry, in particular to a method for producing a food product from vegetables and can be used for the production of low-calorie food product from vegetables, the consistency of chips.
  • a known method of obtaining a low-calorie dessert product from vegetables which includes washing, cleaning, cutting, blanching and frying in vegetable oil, while blanching is carried out at 75-80 ° C in a sugar solution with a concentration of May 18-20. and an antioxidant with a concentration of 0.25-0.30 May, moreover, food acid is used as an antioxidant (see US Pat. RU J ⁇ ° 2048124, IPC A 23 L 1/212, publ. 20.1 1.1995 g).
  • the disadvantage of this method is the low quality of the dessert product, namely the low content of vitamins and trace elements.
  • a known method of producing a food product from zucchini providing for their preparation, cutting, blanching in an aqueous solution of sodium chloride, sugar and ascorbic acid at a concentration of the latter of at least 0.5% by weight and a concentration of sodium chloride and sugar, ensuring their content in the target product is not more than 1, 2% and 1, 5%, respectively, convective drying to achieve a solids content of 25 ⁇ 5%, microwave - drying to achieve a solids content of not more than 75%, packing in a package of polymer or composite material in an oxygen-free environment (see US Pat. RU JV 2298949, IPC A 23 L 1/212, publ. 05.20.2007).
  • the disadvantage of this method is the low safety of vitamins and trace elements, due to the high drying temperature.
  • a known method of producing a food product from fruit and vegetable raw materials providing for its preparation, drying to intermediate humidity, cutting, treatment with chitosan solution, drying in a gaseous coolant stream with a pulsed supply of microwave energy to a residual moisture content of 3-5% and packaging in an oxygen-free medium in bags of polymer-foil-polymer composite material.
  • stone fruits are used, and before drying, the seeds are removed before intermediate humidity.
  • the method uses gourds, before drying they are cut into slices, and flavoring substances are introduced into the chitosan solution (see US Pat. RU JYO 2304885, IPC A 23 L 1/212, A 23 L 3/00, publ. 08.27.2007 d).
  • the disadvantage of this method is the low safety of vitamins and trace elements due to the high drying temperature and duration.
  • the closest in technical essence and the achieved positive effect and adopted by the author for the prototype is a method of food dehydration, which includes sorting the raw materials, washing, cleaning, cutting, blanching, processing the crushed raw materials with concentrated sugar syrup under pressure, followed by vacuum, processing the raw materials with hot edible oil , oil separation and cooling of the finished product (see US Pat. N ° 4788072, IPC A 23 L 1/10, publ. 1986).
  • the objective of the invention is to develop a method of producing a food product from vegetables, the consistency of chips, having a high content of vitamins and minerals and good organoleptic characteristics characteristic of natural vegetables, without extraneous odors and tastes, very fragile, crumbly, crunchy, instantly soluble in the mouth, porous product that retained its original shape by cutting and volume, excluding carcinogens, due to cold frying under vacuum at a vegetable temperature of oil 80-100 ° C.
  • the technical result that can be achieved using the present invention is reduced to a high content of vitamins and minerals and good organoleptic characteristics inherent in natural vegetables, without extraneous odors and tastes.
  • the technical result is achieved using a method of manufacturing a food product from vegetables, including sorting raw materials, washing, cleaning, cutting, blanching, soaking in an aqueous solution of flavor and aromatic ingredients, drying and frying under vacuum, while after blanching the raw materials are placed in an aqueous solution of flavor and aromatic ingredients at a temperature of 5 - (+ 15) ° C, incubated for 1.5-2.0 hours, then remove excess moisture by drying, and before frying, the raw materials are frozen for 20-24 hours at a temperature (-25 ° C) - (-26 ° C) followed by cold frying under the influence of vacuum of 0.09 MPa, at a temperature of vegetable oil 60-100 0 C to a moisture content of 5-10% and removal of excess vegetable oil by centrifugation to its content from 3 to 20%.
  • the technical result is achieved using, the method in which as an aqueous solution of flavoring and aromatic ingredients either saline solutions with aromatic ingredients or sugar solutions with aromatic ingredients are used.
  • the preservation of vitamins and microelements with high organoleptic characteristics is achieved due to the fact that they hold the flavoring and aromatic ingredients in an aqueous solution, dry and fry them under vacuum, while after blanching the raw materials are placed in an aqueous solution of flavoring and aromatic ingredients at a temperature of 5 - (+ 15) ° ⁇ , incubated for 1.5-2.0 hours, then excess moisture is removed by drying, and before frying, the raw materials are frozen for 20-24 hours at a temperature of (-25 ° ⁇ ) - (-26 ° C), followed by low temperature, "cold” frying under the influence of vacuum 0.09 MPa, for example, in a vacuum fryer at a temperature of vegetable oil 60-100 ° C to a moisture content of 5-10% and removing excess vegetable oil by centrifugation to its content from 3 to 20%,
  • the low frying temperature allows you to save a high percentage of useful vitamins and minerals in the product, quickly remove moisture from the product, keep the finished product in its original volume, shape and color, while
  • any vegetables and fruits can be cooked sous vide (in a vacuum)
  • the advantages of the vacuum cooking method include the “unique taste of dishes”: the food becomes tender and melts in the mouth, preserves the natural taste, because it is prepared in its own juice and does not oxidizable, while products prepared using the sous vide method (in a vacuum) retain important nutrients, such as, for example, flavonoids (natural antioxidants) and carotenoids found in vegetables, while these nutrients usually evaporate or dissolve in a liquid when frying or cooking (see. Technology of cooking in a vacuum, http // domyhoz. ru / kulinariya / 182 05/11/2013).
  • the essence of the method of producing a food product from vegetables is as follows.
  • Raw materials, potatoes, or carrots, or beets, or zucchini are sorted, washed, peeled, cut into slices, or slices, or straws, or cubes, depending on the starting material and the desired shape of the finished product with a thickness of 2 to 7 mm, blanched in temperature 80-90 ° C for 3-4 minutes, then the raw materials are transferred to a container with a cold water at a temperature of 5 - (+15) ° C with an aqueous solution of flavoring and aromatic ingredients, for example, saline solutions with aromatic ingredients, incubated for 1, 5-2.0 h to give the product a more pronounced taste with properties, and the composition and concentration of solutions depends on the feedstock and the desired taste of the finished product, followed by removal from the solution and removal of excess moisture by drying, for example, laying it out on nets to remove free moisture, after draining of which, the raw materials are left on the nets for 5-7 minutes for easy drying, then the raw materials are sorted, transferred to trays in one layer and placed in the freezer
  • On the table. 1 is given a method of producing a food product from vegetables, organoleptic characteristics of a food product from potatoes, carrots, beets, zucchini.
  • Examples of specific performance of the method of manufacturing a food product from vegetables are examples of specific performance of the method of manufacturing a food product from vegetables.
  • To prepare a food product from vegetables the consistency of chips, use potatoes, carrots, beets and other root vegetables, as well as onions, garlic, which are peeled, zucchini, eggplant, squash, zucchini, okru, pumpkin, which can be used with peel, cabbage cauliflower, white cabbage and other vegetables, the frying time of which depends on the feedstock, moisture and thickness of the slices.
  • Examples are presented on a method for producing a food product from potatoes, carrots, beets and zucchini, chips consistency.
  • Example 1 The feedstock, potatoes, sorted, washed, peeled, cut into slices or slices or straws or cubes, depending on the feedstock and the desired shape of the finished product with a thickness of 2 to 7 mm, blanched at a temperature of 80-90 ° C for 3-4 minutes, then the raw materials are transferred to a container with a cold aqueous solution of flavoring and aromatic ingredients at a temperature of 5- (+15) ° ⁇ , for example, saline solutions with aromatic ingredients are kept for 1.5-2.0 hours to give product more pronounced taste, and the composition and end
  • the proportion of solutions depends on the feedstock and the desired taste of the finished product, followed by removal from the solution and removal of excess moisture by drying, for example, laying out on the nets to remove free moisture, after which the raw materials are left on the nets for 5-7 minutes for easy drying , then the raw materials are sorted, transferred to trays in one layer and placed in the freezer, where they are kept for 20-24 hours at a temperature of (-25 ° ⁇ )
  • the food product obtained from potato, the consistency of chips, corresponds to organoleptic characteristics (see table 1), namely: the appearance corresponds to the shape of the sliced, porosity without oil impurities is visible on the fault, the color is typical for the color of natural potatoes, with a slight tint golden color, without external color defects, consistency, very fragile, crumbly, crunchy, instant in the mouth, porous product that retained its original shape by cutting and volume, while the taste and smell characteristic of fried potatoes Yeh-lii no foreign odors and flavors without flavor oil, wherein the content of vitamins and minerals (see. Table. 2) in the finished product is high.
  • Example 2 Carried out analogously to example 1, but the feedstock, carrots, transferred to a container with cold at a temperature of 5 - (+15) ° C water solution of flavoring and aromatic ingredients, for example, sugar-containing solutions with aromatic ingredients, incubated for 1.5 -2.0 hours to give the product more pronounced taste, and the composition and concentration of the solutions depends on the feedstock and the desired taste of the finished product, followed by removal from the solution and removal of excess moisture by drying, for example, laying out, on nets to remove free moisture, after which it is drained, the raw materials are left on the nets for 5-7 minutes for easy drying, then the raw materials are sorted, transferred to trays in one layer and placed in a freezer, where they are kept for 20-24 hours at a temperature (-25 ° ⁇ ) - (-26 ° ⁇ ), take out the frozen raw materials and fry them by cold frying under the influence of vacuum of 0.09 MPa, for example, in a vacuum deep fat fryer, for 35-40 minutes at a thickness of slices of 4 mm
  • the food product obtained from carrots, the consistency of chips, corresponds to organoleptic indicators (see table 1), namely: the appearance corresponds to the shape of the sliced, porosity without impurities of oil is visible on the fault, the color is typical for the color of natural carrots, with a slight shade orange-golden color, without external color defects, consistency, very fragile, crumbly, crunchy, instant in the mouth, porous product that retained its original shape by cutting and volume, while the taste and smell are natural carrots, slightly sweet without extraneous odors and tastes, without the taste of oil, while the content of vitamins and minerals (see table. 2) in the finished product is high.
  • organoleptic indicators see table 1
  • the appearance corresponds to the shape of the sliced, porosity without impurities of oil is visible on the fault
  • the color is typical for the color of natural carrots, with a slight shade orange-golden color, without external color defects, consistency, very fragile, crumbly, crunchy, instant in the mouth, porous product that retained its original shape by cutting and
  • Example 3 Carried out analogously to example 1, but the feedstock, beets, transferred to a container with cold at a temperature of 5- (+15) ° C water solution of flavoring and aromatic ingredients, for example, sugar-containing solutions with aromatic ingredients, incubated for 1, 5 -2.0 hours to give the product more pronounced taste, and the composition and concentration of the solutions depends on the feedstock and the desired taste of the finished product, followed by removal from the solution and removal of excess moisture by drying, for example, laying out, on nets to remove free moisture, after which it is drained, the raw materials are left on the nets for 5-7 minutes for easy drying, then the raw materials are sorted, transferred to trays in one layer and placed in a freezer, where they are kept for 20-24 hours at a temperature (-25 ° ⁇ ) - (-26 ° ⁇ ), take out the frozen raw materials and fry them by cold frying under the influence of vacuum 0.09 MPa, for example, in a vacuum deep fat fryer, for 35-40 minutes with a thickness of slices of 4 mm
  • Example 4 Carried out analogously to example 1, but the feedstock, zucchini, transferred to a container with cold at a temperature of 5- (+15) ° C water solution of flavoring and aromatic ingredients, for example, saline solutions with aromatic ingredients, incubated for 1, 5 -2.0 hours to give the product more pronounced taste, and the composition and concentration of solutions depends on the feedstock and the desired taste of the finished product, followed by removal from the solution and removal of excess moisture by drying, for example, laying it out on a grid I remove free moisture, after which it is drained, the raw materials are left on the nets for 5-7 minutes for easy drying, then the raw materials are sorted, transferred to trays in one layer and placed in the freezer, where they are kept for 20-24 hours at a temperature (- 25 ° C) - (-26 ° C), take out the frozen raw materials and fry them by cold frying under the influence of vacuum of 0.09 MPa, for example, in a vacuum deep fat fryer, for 38-43 minutes with a thickness of slices of 4 mm, and
  • the food product obtained from zucchini, the consistency of chips corresponds to organoleptic characteristics (see Table 1), namely: the appearance corresponds to the shape of the sliced, porosity without impurities of oil is visible on the fault, the color is characteristic of the color of a natural zucchini with a slight shade of light - yellow, without external color defects, consistency, very fragile, crumbly, crunchy, instant in the mouth, porous product that retained its original shape by cutting and volume, while the taste and smell are inherent in a natural cab Achku, without extraneous odors and tastes, without the taste of oil, while the content of vitamins and minerals (see table. 2) in the finished product is high.
  • the resulting food product is packaged in an oxygen-free environment from a combined material, polymer-foil-polymer, for example, Mylar, to obtain the target product, while packaging in a gas environment provides better preservation of the appearance of the product by reducing its mechanical degradation during transportation and storage , and the use of an oxygen-free medium and combined packaging material provides an increase in the shelf life of the target product, which when implementing the described technology is 1 year.
  • organoleptic characteristics characteristic of natural vegetables namely, retains its original shape and volume, porosity without impurities of oil is visible on the fault, a characteristic color for the natural color of the feedstock, very fragile, crumbly, crunchy, instant in the mouth, without extraneous odors and smacks, without taste of oil;
  • SUBSTITUTE SHEET (RULE 26) Method for the production of a food product from vegetables Organoleptic characteristics of a food product from

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention concerne l'industrie alimentaire. Les légumes sont triés, lavés, pelés, découpés et blanchis. Les légumes sont ensuite placés dans un récipient avec une solution aqueuse et des ingrédients aromatiques à une température de 5-15 °С et retenus pendant 1,5-2 h, l'humidité en excès étant ensuite éliminée par séchage. Avant d'être saisis, les légumes sont congelés pendant 20 - 24 h à une température de (-25) - (-26) °С; ils sont saisis sous l'effet de vide sous 0,09 MPa à une température d'huile végétale de 60-100°C jusqu'à une humidité de 5-10 %, après quoi l'huile végétale en excès est éliminée par centrifugation jusqu'à une teneur en eau de 3 à 20 %. L'invention permet d'augmenter la teneur en vitamines et en substances minérales, de préserver les propriétés organoleptiques des légumes naturels sans odeurs ou arrière-goût étrangers, de réduire la teneur en huile et d'éliminer la présence de matières cancérigènes.
PCT/RU2014/000330 2013-05-16 2014-05-08 Procédé de fabrication d'un aliment à partir de légumes WO2014185820A1 (fr)

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RU2013122410 2013-05-16
RU2013122410/13A RU2529906C1 (ru) 2013-05-16 2013-05-16 Способ производства пищевого продукта из овощей

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109907288A (zh) * 2019-03-12 2019-06-21 石家庄总森农业科技有限责任公司 一种桔梗香椿调味品及其制备方法
CN114431434A (zh) * 2022-02-11 2022-05-06 浙江高胜食品科技有限公司 一种真空锁鲜的果蔬类食品生产方法

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RU2629218C1 (ru) * 2016-11-15 2017-08-28 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Способ производства пищевого продукта на основе топинамбура
RU2693300C1 (ru) * 2018-06-13 2019-07-02 Марк Игоревич Ткаченко Способ производства хрустящих фруктово-ягодных снеков
CN110140912A (zh) * 2019-06-06 2019-08-20 广安职业技术学院 一种地皮菜即食食品的生产方法

Citations (3)

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US4788072A (en) * 1985-08-15 1988-11-29 Toshimitsu Kawamura Method of dehydrating foods
RU2048124C1 (ru) * 1992-07-07 1995-11-20 Научно-производственное объединение по продуктам питания из картофеля Способ получения низкокалорийного десертного продукта из овощей
US20100166939A1 (en) * 2007-04-27 2010-07-01 Martin Lotz Modified potato flakes or modified potato granules, process for preparing them and uses thereof

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US6890580B1 (en) * 1999-04-26 2005-05-10 Procter + Gamble Co. Method for preparing dehydrated starch products
US7993693B2 (en) * 2006-07-19 2011-08-09 Frito-Lay Trading Company Gmbh Process for making a healthy snack food

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4788072A (en) * 1985-08-15 1988-11-29 Toshimitsu Kawamura Method of dehydrating foods
RU2048124C1 (ru) * 1992-07-07 1995-11-20 Научно-производственное объединение по продуктам питания из картофеля Способ получения низкокалорийного десертного продукта из овощей
US20100166939A1 (en) * 2007-04-27 2010-07-01 Martin Lotz Modified potato flakes or modified potato granules, process for preparing them and uses thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109907288A (zh) * 2019-03-12 2019-06-21 石家庄总森农业科技有限责任公司 一种桔梗香椿调味品及其制备方法
CN114431434A (zh) * 2022-02-11 2022-05-06 浙江高胜食品科技有限公司 一种真空锁鲜的果蔬类食品生产方法

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