MD665Z - Fruit, berry and vegetable condiment - Google Patents
Fruit, berry and vegetable condimentInfo
- Publication number
- MD665Z MD665Z MDS20120139A MDS20120139A MD665Z MD 665 Z MD665 Z MD 665Z MD S20120139 A MDS20120139 A MD S20120139A MD S20120139 A MDS20120139 A MD S20120139A MD 665 Z MD665 Z MD 665Z
- Authority
- MD
- Moldova
- Prior art keywords
- puree
- water
- gum
- spices
- mustard
- Prior art date
Links
- 235000013399 edible fruits Nutrition 0.000 title claims description 14
- 235000013311 vegetables Nutrition 0.000 title claims description 10
- 235000013409 condiments Nutrition 0.000 title claims 4
- 235000021028 berry Nutrition 0.000 title claims 2
- 235000013599 spices Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 15
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 14
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 14
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010460 mustard Nutrition 0.000 claims abstract description 14
- 235000002357 Ribes grossularia Nutrition 0.000 claims abstract description 13
- 229920001277 pectin Polymers 0.000 claims abstract description 12
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 11
- 239000001814 pectin Substances 0.000 claims abstract description 11
- 235000010987 pectin Nutrition 0.000 claims abstract description 11
- 235000000832 Ayote Nutrition 0.000 claims abstract description 10
- 240000000425 Chaenomeles speciosa Species 0.000 claims abstract description 10
- 235000005078 Chaenomeles speciosa Nutrition 0.000 claims abstract description 10
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 10
- 235000013502 Pyrus japonica Nutrition 0.000 claims abstract description 10
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 10
- 229920002907 Guar gum Polymers 0.000 claims abstract description 8
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 8
- 244000171263 Ribes grossularia Species 0.000 claims abstract description 8
- 239000000665 guar gum Substances 0.000 claims abstract description 8
- 235000010417 guar gum Nutrition 0.000 claims abstract description 8
- 229960002154 guar gum Drugs 0.000 claims abstract description 8
- 239000000711 locust bean gum Substances 0.000 claims abstract description 8
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 8
- 239000000230 xanthan gum Substances 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 235000021446 Apple puree Nutrition 0.000 claims abstract description 6
- 244000056139 Brassica cretica Species 0.000 claims abstract 3
- 240000004244 Cucurbita moschata Species 0.000 claims abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 16
- 235000000346 sugar Nutrition 0.000 claims description 14
- 239000000126 substance Substances 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 6
- 239000001728 capsicum frutescens Substances 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 244000018436 Coriandrum sativum Species 0.000 claims description 5
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 5
- 241001091440 Grossulariaceae Species 0.000 claims description 5
- 235000021016 apples Nutrition 0.000 claims description 5
- 235000008216 herbs Nutrition 0.000 claims description 5
- 240000007087 Apium graveolens Species 0.000 claims description 4
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 4
- 235000010591 Appio Nutrition 0.000 claims description 4
- 240000000724 Berberis vulgaris Species 0.000 claims description 4
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 4
- 241000408747 Lepomis gibbosus Species 0.000 claims description 4
- 235000006990 Pimenta dioica Nutrition 0.000 claims description 4
- 240000008474 Pimenta dioica Species 0.000 claims description 4
- 235000010730 Ulex europaeus Nutrition 0.000 claims description 4
- 240000003864 Ulex europaeus Species 0.000 claims description 4
- 235000020236 pumpkin seed Nutrition 0.000 claims description 4
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 3
- 240000002657 Thymus vulgaris Species 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 239000001585 thymus vulgaris Substances 0.000 claims description 3
- 150000001805 chlorine compounds Chemical class 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 244000070406 Malus silvestris Species 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 244000277586 Prunus pissardii Species 0.000 abstract 1
- 235000009836 Prunus pissardii Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 11
- 235000015067 sauces Nutrition 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 240000001980 Cucurbita pepo Species 0.000 description 9
- 241000220225 Malus Species 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 5
- 235000011430 Malus pumila Nutrition 0.000 description 5
- 235000015103 Malus silvestris Nutrition 0.000 description 5
- 240000003768 Solanum lycopersicum Species 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 235000015165 citric acid Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 235000011054 acetic acid Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000009852 Cucurbita pepo Nutrition 0.000 description 2
- 235000017788 Cydonia oblonga Nutrition 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000014360 Punica granatum Nutrition 0.000 description 2
- 244000294611 Punica granatum Species 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 238000013517 stratification Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 241001444063 Aronia Species 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 150000001243 acetic acids Chemical class 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 125000003289 ascorbyl group Chemical group [H]O[C@@]([H])(C([H])([H])O*)[C@@]1([H])OC(=O)C(O*)=C1O* 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Изобретение относится к пищевой промышленности, а именно к плодово-ягодно-овощной приправе.Приправа содержит тыквенное или яблочное пюре, пюре айвы японской или желтоплодной алычи, или крыжовника, а также сахар-песок, поваренную соль, специи и пряности, горчицу, пектин или ксантановую камедь, или камедь рожкового дерева, или гуаровую камедь и воду.Результат состоит в повышении однородности и стойкости консистенции приправы и в повышении ее пищевой ценности.The invention relates to the food industry, namely to fruit and vegetable seasoning. The seasoning contains pumpkin or apple puree, Japanese quince or yellow-fruited cherry plum, gooseberry puree, as well as granulated sugar, table salt, spices, mustard, pectin or xanthan gum, or locust bean gum, or guar gum and water. The result is to increase the uniformity and durability of the seasoning consistency and to increase its nutritional value.
Description
Invenţia se referă la industria alimentară, şi anume la un condiment de fructe, pomuşoare şi legume. The invention relates to the food industry, namely to a fruit, apple and vegetable seasoning.
În prezent una din direcţiile actuale şi de perspectivă în domeniul alimentaţiei sănătoase este elaborarea produselor de generaţie nouă. La acestea poate fi atribuit un sortiment larg de produse, inclusiv condimente (sosuri), care îmbunătăţesc aspectul, gustul şi aroma mâncării de bază. Currently, one of the current and perspective directions in the field of healthy food is the development of new generation products. A wide assortment of products can be attributed to them, including spices (sauces), which improve the appearance, taste and aroma of the basic food.
Este cunoscut sosul de tomate, fabricat din tomate proaspete sau produse de tomate concentrate cu adaos de sare, mirodenii, acid acetic, legume proaspete sau prăjite, piure şi suc de fructe şi legume, verdeaţă, usturoi, zahăr, ulei vegetal, ambalat în recipiente de sticlă sau metalice închise ermetic şi sterilizate [1]. Tomato sauce is known, made from fresh tomatoes or concentrated tomato products with the addition of salt, spices, acetic acid, fresh or fried vegetables, fruit and vegetable puree and juice, greens, garlic, sugar, vegetable oil, packed in containers of glass or metal hermetically sealed and sterilized [1].
Mai este cunoscut sosul de fructe, pomuşoare şi legume «Аленгрига» cu următorul raport al componentelor, % mas: gutui - 20, mere - 5, rodii - 6, răchiţele - 15, aronie - 15, curmale - 27, morcov - 3, sfeclă - 3, sare de uz alimentar - 0,2, agent de îngroşare (amidon) - 3, acid acetic cu concentraţia de 80% - 0,5, acid sorbic - 0,04 şi apă - restul. Sosul poate conţine suplimentar acid ascorbic până la 0,05%, acid citric până la 3%, acid acetic cu concentraţia de 80% max 0,2%, apă restul [2]. Also known is the fruit, apple and vegetable sauce "Аленгрига" with the following ratio of components, mass %: quinces - 20, apples - 5, pomegranates - 6, gooseberries - 15, chokeberry - 15, dates - 27, carrot - 3, beets - 3, table salt - 0.2, thickener (starch) - 3, acetic acid with a concentration of 80% - 0.5, sorbic acid - 0.04 and water - the rest. The sauce can additionally contain ascorbic acid up to 0.05%, citric acid up to 3%, acetic acid with a concentration of 80% max 0.2%, the rest water [2].
Cel mai aproape de esenţa invenţiei este sosul de fructe, pomuşoare şi legume, care conţine în calitate de fructe şi pomuşoare - gutui, mere, corcoduşe, prune, vişine, măsline, rodii şi struguri, în calitate de legume - tomate, pastă de tomate, morcov, dovleac, ardei graşi, usturoi. De asemenea sosul mai conţine zahăr tos, sare de uz alimentar, amidon, mirodenii, condimente, apă şi conservant [3]. The closest to the essence of the invention is the fruit, apple and vegetable sauce, which contains as fruits and apples - quinces, apples, corks, plums, cherries, olives, pomegranates and grapes, as vegetables - tomatoes, tomato paste , carrot, pumpkin, bell pepper, garlic. The sauce also contains caster sugar, table salt, starch, spices, spices, water and preservative [3].
Dezavantajul acestor sosuri este utilizarea amidonului în calitate de agent de îngroşare, care înrăutăţeşte caracteristicile reologice şi organoleptice ale produsului finit. Amidonul măreşte considerabil viscozitatea în procesul fierberii, ca rezultat procesul de evaporare a surplusului de apă devine mai dificil şi o parte din masa pregătită rămâne pe pereţii vaselor. În cazul utilizării amidonului există posibilitatea apariţiei gustului străin, tulburelii produsului finit şi sesizarea dificilă a gustului şi aromei lui. La păstrarea îndelungată a sosurilor cu amidon este posibilă stratificarea lor ca urmare a sedimentării amilozei. Un alt neajuns al sosurilor prezentate este utilizarea acizilor ascorbic, citric şi acetic, în calitate de acidulat, care irită mucoasa stomacului. The disadvantage of these sauces is the use of starch as a thickening agent, which worsens the rheological and organoleptic characteristics of the finished product. Starch considerably increases the viscosity during the cooking process, as a result the process of evaporation of excess water becomes more difficult and part of the prepared mass remains on the walls of the dishes. In the case of using starch, there is the possibility of the appearance of a foreign taste, the disturbance of the finished product and the difficult perception of its taste and aroma. When storing starchy sauces for a long time, their stratification is possible as a result of amylose sedimentation. Another shortcoming of the presented sauces is the use of ascorbic, citric and acetic acids, as acidulants, which irritate the stomach lining.
Problema pe care o soluţionează invenţia revendicată constă în crearea unui condiment de fructe, pomuşoare şi legume în baza materiei prime autohtone cu caracteristici organoleptice şi reologice înalte, sporirea omogenităţii şi a stabilităţii consistenţei condimentului şi majorarea valorii lui nutritive. The problem that the claimed invention solves consists in creating a spice of fruits, apples and vegetables based on native raw material with high organoleptic and rheological characteristics, increasing the homogeneity and stability of the consistency of the spice and increasing its nutritional value.
Condimentul de fructe, pomuşoare şi legume conţine piure de dovleac sau de mere, piure de gutuie japoneză sau de corcoduşe galbene, sau de agrişe, precum şi zahăr tos, sare de uz alimentar, mirodenii şi spiţerii, muştar, pectină sau gumă de xantan, sau gumă de carub, sau gumă de guar şi apă în următorul raport al componentelor, % mas.: Fruit, apple and vegetable seasoning contains pumpkin or apple puree, Japanese quince or yellow gorse or gooseberry puree, as well as caster sugar, table salt, spices and herbs, mustard, pectin or xanthan gum, or carob gum, or guar gum and water in the following ratio of the components, mass %:
piure de dovleac sau de mere 40,0…50,0 piure de gutuie japoneză sau corcoduşe galbene, sau agrişe 22,0…25,0 zahăr tos 16,8…17,0 sare de uz alimentar 1,5…1,6 mirodenii şi spiţerii 0,9…1,0 muştar (pulbere) 0,3…0,8 pectină sau gumă de xantan, sau gumă de carub, sau gumă de guar 0,2…0,3 apă restul. pumpkin or apple puree 40.0…50.0 Japanese quince or yellow gooseberry puree or gooseberries 22.0…25.0 powdered sugar 16.8…17.0 table salt 1.5…1.6 spices and herbs 0.9...1.0 mustard (powder) 0.3...0.8 pectin or xanthan gum, or carob gum, or guar gum 0.2...0.3 water the rest.
În calitate de mirodenii şi spiţerii se utilizează coriandru, ardei roşu măcinat, piper negru măcinat, ienibahar, piper alb măcinat, usturoi, cimbru mărunţit, frunze de ţelină mărunţită, fructe de berberis şi seminţe de dovleac decojite mărunţite. Coriander, ground red pepper, ground black pepper, allspice, ground white pepper, garlic, chopped thyme, chopped celery leaves, barberry fruits and chopped peeled pumpkin seeds are used as spices and herbs.
Condimentul conţine substanţe hidrosolubile - min 22%, aciditate titrabilă recalculată la acid citric - 0,5…0,6%, cloruri - 1,3…2,0%, aciditate activă - max 3,8. The seasoning contains water-soluble substances - min 22%, titratable acidity recalculated to citric acid - 0.5...0.6%, chlorides - 1.3...2.0%, active acidity - max 3.8.
Rezultatul constă în sporirea omogenităţii şi a stabilităţii consistenţei condimentului şi majorarea valorii lui nutritive. The result consists in increasing the homogeneity and stability of the consistency of the spice and increasing its nutritional value.
O distincţie semnificativă a invenţiei propuse este introducerea în compoziţia condimentului a piureului de gutuie japoneză sau de corcoduşe galbene, sau de agrişe, care conferă produsului un gust mai armonios, aromă fină plăcută, face consistenţa mai omogenă întrucât conţine substanţe pectice native. Pe lângă aceasta, condimentul fabricat cu adăugarea piureului de gutuie japoneză sau de corcoduşe galbene, sau de agrişe conţine acizi organici, substanţe minerale, polifenoli, pectine, substanţe tanante, care contribuie la asimilarea mai bună de către organism şi servesc pentru stimularea proceselor biochimice în organism. A significant distinction of the proposed invention is the introduction of Japanese quince puree or yellow gorse or gooseberry puree into the spice composition, which gives the product a more harmonious taste, pleasant fine aroma, makes the consistency more homogeneous as it contains native pectic substances. In addition, the seasoning made with the addition of puree of Japanese quince or yellow gorse or gooseberries contains organic acids, mineral substances, polyphenols, pectins, tannins, which contribute to better assimilation by the body and serve to stimulate biochemical processes in organism.
Introducerea în produs a pectinei sau a gumei de xantan, sau a gumei de carub, sau a gumei de guar, care sunt agenţi naturali de formare a structurii, spre deosebire de amidon contribuie la formarea legăturilor de hidrogen şi covalente suplimentare între moleculele ingredientelor care fac parte din compoziţia condimentului. Substituirea amidonului cu agenţii de formare a structurii indicaţi influenţează favorabil consistenţa condimentului, o stabilizează şi preîntâmpină stratificarea produsului datorită capacităţii mai sporite de formare a gelului, de reţinere a apei şi de stabilizare comparativ cu amidonul. Altă prioritate a acestor agenţi de formare a structurii este capacitatea lor de a lega şi a elimina din organism metalele toxice, radionuclizii, colesterolul în exces, acizii biliari. The introduction into the product of pectin or xanthan gum, or carob gum, or guar gum, which are natural structure-forming agents, unlike starch, contributes to the formation of additional hydrogen and covalent bonds between the molecules of the ingredients that make part of the composition of the spice. The substitution of starch with the indicated structure-forming agents favorably influences the consistency of the spice, stabilizes it and prevents product stratification due to the increased capacity of gel formation, water retention and stabilization compared to starch. Another priority of these structure-forming agents is their ability to bind and eliminate from the body toxic metals, radionuclides, excess cholesterol, bile acids.
Fructele de gutuie japoneză şi agriş sunt bogate în acizi organici, substanţe tanante, vitaminele C, P şi microelemente, posedă activitate antioxidantă înaltă, elimină radionuclizii din organism. Japanese quince and gooseberry fruits are rich in organic acids, tanning substances, vitamins C, P and microelements, possess high antioxidant activity, eliminate radionuclides from the body.
Muştarul conferă condimentelor un gust specific picant, contribuie la ameliorarea digestiei, posedă acţiune antibacteriană, deoarece conţine ulei eteric. Muştarul de asemenea conţine un şir de substanţe biologice: vitaminele A, E, D, vitaminele grupei B ş.a. Mustard gives spices a specific spicy taste, contributes to improving digestion, possesses antibacterial action, because it contains essential oil. Mustard also contains a series of biological substances: vitamins A, E, D, group B vitamins, etc.
Exemple de realizare Examples of realization
Exemplul 1 Example 1
Pentru fabricarea condimentului de fructe, pomuşoare şi legume se utilizează piureul de fabricare industrială care se dozează conform reţetei. Caracteristicile de bază ale piureului: fracţia masică de substanţe uscate solubile - min 9%, aciditatea titrabilă recalculată la acid citric - min 2,4%. Toate componentele reţetei se supun pregătirii tehnologice standarde, în funcţie de tipul acestora. For the manufacture of fruit, apple and vegetable seasoning, industrially manufactured puree is used, which is dosed according to the recipe. The basic characteristics of the mash: mass fraction of soluble dry substances - min 9%, titratable acidity recalculated to citric acid - min 2.4%. All components of the recipe are subject to standard technological preparation, depending on their type.
Mirodeniile (piper alb, piper negru, ienibahar, coriandru, cimbru ş.a.) se mărunţesc şi se cern prin sită. Seminţele de dovleac fără coajă se mărunţesc şi se cern prin sită. Fructele de berberis (proaspete sau uscate) se spală şi se usucă până la îndepărtarea apei de pe suprafaţa acestora. Pectina sau guma de xantan, sau guma de carub, sau guma de guar - agenţii de formare a structurii, se amestecă cu zahăr şi se dizolvă în apă încălzită până la temperatura de 50…60°C. The spices (white pepper, black pepper, allspice, coriander, thyme, etc.) are chopped and sifted through a sieve. The pumpkin seeds without the skin are crushed and sifted through a sieve. Berberis fruits (fresh or dried) are washed and dried until the water is removed from their surface. Pectin or xanthan gum, or carob gum, or guar gum - the structure forming agents, are mixed with sugar and dissolved in water heated to a temperature of 50...60°C.
Condimentul se pregăteşte respectând următorul raport al componentelor, % mas.: piure de dovleac - 42,0, piure de gutuie japoneză - 25,0, zahăr - 17,0, sare - 1,6, pectină - 0,2, muştar - 0,8, usturoi - 0,6, ardei roşu măcinat - 0,2, frunze de ţelină proaspete mărunţite - 0,2, apă - 12,4. The seasoning is prepared respecting the following ratio of the components, mass %: pumpkin puree - 42.0, Japanese quince puree - 25.0, sugar - 17.0, salt - 1.6, pectin - 0.2, mustard - 0.8, garlic - 0.6, ground red pepper - 0.2, chopped fresh celery leaves - 0.2, water - 12.4.
Piureul se încălzeşte până la fierbere şi se adaugă conform reţetei toate ingredientele, la amestecare continuă, pentru a evita formarea cocoloşilor, în următoarea ordine - sarea dizolvată în apă, zahărul, muştarul, mirodeniile mărunţite, frunzele de ţelină mărunţite, soluţia de agenţi de formare a structurii pregătită. Produsul se amestecă până la o masă omogenă, se încălzeşte până la temperatura de 80…85°C, se verifică aciditatea titrabilă, care trebuie să constituie 0,5…0,6% şi fracţia masică de substanţe uscate solubile care trebuie să constituie min 22%, se ambalează şi se sterilizează. După sterilizare borcanele de răcesc. The puree is heated until boiling and all the ingredients are added according to the recipe, stirring continuously to avoid the formation of lumps, in the following order - salt dissolved in water, sugar, mustard, chopped spices, chopped celery leaves, solution of forming agents of the prepared structure. The product is mixed to a homogeneous mass, heated to a temperature of 80...85°C, the titratable acidity is checked, which must be 0.5...0.6% and the mass fraction of soluble dry substances, which must be min. 22%, packaged and sterilized. After sterilization, cool the jars.
Exemplul 2 Example 2
Condimentul se pregăteşte analogic exemplului 1, dar cu următorul raport al componentelor, % mas.: piure de dovleac - 50,0, piure de corcoduşe galbene - 25,0, zahăr - 16,8, sare - 1,6, pectină - 0,3, muştar - 0,5, piper negru măcinat - 0,4, ardei roşu măcinat - 0,3, coriandru mărunţit - 0,2, apă - 4,9. The seasoning is prepared analogously to example 1, but with the following ratio of components, mass %: pumpkin puree - 50.0, yellow gourd puree - 25.0, sugar - 16.8, salt - 1.6, pectin - 0 ,3, mustard - 0,5, ground black pepper - 0,4, ground red pepper - 0,3, chopped coriander - 0,2, water - 4,9.
Exemplul 3 Example 3
Condimentul se pregăteşte analogic exemplului 1, dar cu următorul raport al componentelor, % mas.: piure de mere - 40,0, piure de agrişe - 25,0, zahăr - 16,8, sare - 1,6, gumă de xantan - 0,3, muştar - 0,8, ardei roşu măcinat - 0,3, coriandru - 0,6, apă - 14,6. The seasoning is prepared analogously to example 1, but with the following ratio of components, mass %: apple puree - 40.0, gooseberry puree - 25.0, sugar - 16.8, salt - 1.6, xanthan gum - 0.3, mustard - 0.8, ground red pepper - 0.3, coriander - 0.6, water - 14.6.
Exemplul 4 Example 4
Condimentul se pregăteşte analogic exemplului 1, dar cu următorul raport al componentelor, % mas.: piure de dovleac - 43,0, piure de gutui japoneze - 22,0, zahăr - 16,8, sare - 1,6, gumă de carub - 0,3, muştar - 0,8, piper negru măcinat - 0,3, ienibahar - 0,1, usturoi - 0,5, apă - 14,6. The seasoning is prepared analogously to example 1, but with the following ratio of components, mass %: pumpkin puree - 43.0, Japanese quince puree - 22.0, sugar - 16.8, salt - 1.6, carob gum - 0.3, mustard - 0.8, ground black pepper - 0.3, allspice - 0.1, garlic - 0.5, water - 14.6.
Exemplul 5 Example 5
Condimentul se pregăteşte analogic exemplului 1, dar cu următorul raport al componentelor, % mas.: piure de mere - 45,0, piure de agrişe - 25,0, fructe de berberis - 0,7, zahăr - 16,8, sare - 1,6, gumă de guar - 0,3, muştar - 0,3, ardei roşu măcinat - 0,3, apă - 10. The seasoning is prepared analogously to example 1, but with the following ratio of components, mass %: apple puree - 45.0, gooseberry puree - 25.0, barberry fruits - 0.7, sugar - 16.8, salt - 1.6, guar gum - 0.3, mustard - 0.3, ground red pepper - 0.3, water - 10.
Exemplul 6 Example 6
Condimentul se pregăteşte analogic exemplului 1, dar cu următorul raport al componentelor, % mas.: piure de dovleac - 50,0, piure de corcoduşe galbene - 25,0, seminţe de dovleac mărunţite - 1,0, zahăr - 16,8, sare - 1,6, pectină - 0,3, muştar - 0,8, apă - 4,5. The seasoning is prepared analogously to example 1, but with the following ratio of components, mass %: pumpkin puree - 50.0, yellow squash puree - 25.0, crushed pumpkin seeds - 1.0, sugar - 16.8, salt - 1.6, pectin - 0.3, mustard - 0.8, water - 4.5.
Conform degustării efectuate, toate mostrele cercetate au obţinut note bune. În tabel sunt prezentate caracteristicile organoleptice ale condimentelor elaborate. According to the tasting carried out, all the researched samples obtained good grades. The organoleptic characteristics of the developed spices are presented in the table.
Tabel Table
Caracteristicile organoleptice ale condimentelor elaborate The organoleptic characteristics of the elaborated spices
Caracteristicile organoleptice Condiţii de admisibilitate Aspect exterior, consistenţă Masă omogenă pasată, cu consistenţă ce practic nu curge, cu prezenţa particulelor mărunţite de ingrediente. Gust şi aromă Gust acru - dulciu, picant, miros plăcut, caracteristic ingredientelor utilizate Culoare De la oranj până la galbenă, determinată de conţinutul ingredientelor după prelucrarea termică Organoleptic characteristics Conditions of admissibility External appearance, consistency Homogenous pureed mass, with a consistency that practically does not flow, with the presence of crushed particles of the ingredients. Taste and aroma Sour taste - sweet, spicy, pleasant smell, characteristic of the ingredients used Color From orange to yellow, determined by the content of the ingredients after heat processing
Caracteristicile fizico-chimice ale condimentelor Physico-chemical characteristics of spices
Fracţia masică: Mass fraction:
- de substanţe hidrosolubile - min 22%, - of water-soluble substances - min 22%,
- acizi titrabili (recalculaţi la acid citric) - 0,5…0,6%, - titratable acids (recalculated to citric acid) - 0.5...0.6%,
- cloruri - 1,3…2,0%, - chlorides - 1.3...2.0%,
- aciditatea activă - max 3,8. - active acidity - max 3.8.
1. SM 188:1999 Conserve. Sosuri de tomate. Condiţii tehnice 1. SM 188:1999 Cans. Tomato sauces. Technical conditions
2. RU 2258429 C2 2005.08.20 2. RU 2258429 C2 2005.08.20
3. RU 2176459 C2 2001.12.10 3. RU 2176459 C2 2001.12.10
Claims (3)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20120139A MD665Z (en) | 2012-10-11 | 2012-10-11 | Fruit, berry and vegetable condiment |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20120139A MD665Z (en) | 2012-10-11 | 2012-10-11 | Fruit, berry and vegetable condiment |
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| MD665Y MD665Y (en) | 2013-08-31 |
| MD665Z true MD665Z (en) | 2014-03-31 |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD1555G2 (en) * | 2000-01-19 | 2001-05-31 | Artur Macari | Prune sauce |
| RU2176459C2 (en) * | 1998-07-06 | 2001-12-10 | Пасюк Александр Григорьевич | Fruit-berry-vegetable sauce |
| RU2001134848A (en) * | 2001-12-25 | 2003-08-10 | Закрытое акционерное общество "Холдинговая компания "Содружество" | Mayonnaise Piquant |
| MD2576C2 (en) * | 2003-10-29 | 2005-05-31 | Институт Развития Интеллектуальной Собственности | Seasoning |
| MD2599C2 (en) * | 2003-10-29 | 2005-06-30 | Институт Развития Интеллектуальной Собственности | Vegetable seasoning |
| RU2258429C2 (en) * | 2003-04-07 | 2005-08-20 | Пасюк Александр Григорьевич | Fruit-and-vegetable spice sauce |
| UA54420U (en) * | 2010-04-22 | 2010-11-10 | Одесская Национальная Академия Пищевых Технологий | Method for making dressing sauce |
| RU2010105698A (en) * | 2007-07-18 | 2011-08-27 | Юнилевер Н.В. (Nl) | CREAMY NON-TRANSPARENT FLUID DRESSING FOR SALADS |
-
2012
- 2012-10-11 MD MDS20120139A patent/MD665Z/en not_active IP Right Cessation
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2176459C2 (en) * | 1998-07-06 | 2001-12-10 | Пасюк Александр Григорьевич | Fruit-berry-vegetable sauce |
| MD1555G2 (en) * | 2000-01-19 | 2001-05-31 | Artur Macari | Prune sauce |
| RU2001134848A (en) * | 2001-12-25 | 2003-08-10 | Закрытое акционерное общество "Холдинговая компания "Содружество" | Mayonnaise Piquant |
| RU2258429C2 (en) * | 2003-04-07 | 2005-08-20 | Пасюк Александр Григорьевич | Fruit-and-vegetable spice sauce |
| MD2576C2 (en) * | 2003-10-29 | 2005-05-31 | Институт Развития Интеллектуальной Собственности | Seasoning |
| MD2599C2 (en) * | 2003-10-29 | 2005-06-30 | Институт Развития Интеллектуальной Собственности | Vegetable seasoning |
| RU2010105698A (en) * | 2007-07-18 | 2011-08-27 | Юнилевер Н.В. (Nl) | CREAMY NON-TRANSPARENT FLUID DRESSING FOR SALADS |
| UA54420U (en) * | 2010-04-22 | 2010-11-10 | Одесская Национальная Академия Пищевых Технологий | Method for making dressing sauce |
Non-Patent Citations (1)
| Title |
|---|
| SM 188:1999 Conserve. Sosuri de tomate. Condiţii tehnice * |
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| MD665Y (en) | 2013-08-31 |
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