RU2295872C1 - Method for producing of cereal based canned food - Google Patents

Abstract

FIELD: production of cereal based canned foods with vegetable additives.

SUBSTANCE: method involves drying seeds by infrared drying process and crushing; mixing cereal component, crushed seeds, vegetable pulp and vegetable oil; packaging resulting mixture produced using predetermined component ratio; pouring media comprising edible salt and sweet water having temperature of at least 75 C; hermetically sealing and sterilizing.

EFFECT: wider range of canned foods, reduced power consumption and minimal losses of biologically active substances.

Description

The invention relates to the production technology of canned food on a grain basis with the addition of vegetables,

A known method of producing a dry mixture on a grain basis, involving the preparation of prescription components, boiling the grain component in the pectin extract and mixing it with fruit and vegetable puree and a biologically active additive, which is puree or water-alcohol extract from plant materials, drying and grinding to obtain the target product (Rodionova L.Ya., Theoretical and experimental substantiation of the technology of pectin-containing products of functional purpose. Abstract of thesis. Doctor of Technical Sciences - Krasnodar: K UB-GAU, 2004, p. 39).

This method is characterized by high energy intensity and significant losses of biologically active substances, and the resulting product has a pronounced protein deficiency in the composition of the main nutrients.

A known method of producing canned food on a grain basis, involving the preparation of prescription components, blanching the grain, rubbing the curd and mixing it with β-carotene and butter, introducing the grain and heating the mixture, preparing the filling containing drinking water, sugar, table salt, preventive salt and sodium ascorbate, packing of the mixture and pouring, sealing and sterilization (Vasilieva T.A. Development of the technology of canned wheat grain product. Abstract of thesis, candidate of technical science - Odessa: OGAPT, 1994, p.13-1 7).

The target product of this method is more balanced than the previous one in the composition of the main nutrients, but the remaining disadvantages of the previous analogue remain.

The technical result of the invention is to obtain, using energy-saving technology, new canned food on a grain basis with a relatively balanced composition of the main nutrients and reduced losses of biologically active substances of the raw materials used.

This result is achieved by the fact that the method of producing canned food on a grain basis involves preparing the recipe components, drying the seeds with the infrared method to achieve a residual moisture content of not more than 15% and crushing them, mixing the grain component, seeds, vegetable puree and vegetable oil, preparing a filling containing drinking water and salt, and its heating, packaging of the mixture and pouring at a temperature of the latter not lower than 75 ° C and the following ratio of components, wt.%:

Grain component Not less than 15 Seeds 10 Vegetable puree 12 Vegetable oil 2,5 Salt 0.5 Water Not less than 53

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared seeds are dried to a residual moisture content of not more than 15% and crushed.

The seeds used are seeds of nuts and oilseeds traditionally used in the food industry (Confectionery technology, Textbook for Universities. Edited by A. Rapoport - M. - L .: Pishchepromizdat, 1940, p.575-576). When infrared drying to achieve the specified residual moisture content, the seeds acquire a characteristic taste and aroma, transmitted to the target product.

The cereal component, seeds, vegetable puree and vegetable oil are mixed.

The composition of the product can use semi-finished purees preserved by traditional methods, or purees made from fresh vegetables using the traditional technology from traditional types of vegetable raw materials (Kasyanov G.I., Kvasenkov O.I., Shazzo R.I., Canned food for children. Textbook for university students - Krasnodar: KubSTU, 1996, p.31-44).

A fill is prepared containing drinking water and sodium chloride, and heated to ensure that its temperature is maintained during subsequent packaging not lower than 75 ° C.

The mixture and filling are Packed at the above ratio of components, sealed and sterilized to obtain the target product.

The accuracy of observing the ratio of components in the target product is observed depending on the accuracy of the dosing equipment used and varies additionally for each component by an amount from the calculated tab to the flow rate.

As can be seen from the above recipe, the content of the grain component and drinking water are varied in it. Moreover, their sum is 75%, which limits the upper limit of the content of each component. The choice of specific values for water and grain component is determined by the moisture absorption capacity of the latter during culinary processing according to known data (Efimov V.P., Yurchenko F.P., Textbook of Coca Navy - M .: Military Publishing House of the Ministry of Defense of the USSR, 1958, p. 254) .

The canned food obtained using the described technology is viscous (when using oatmeal, rice and Hercules flakes) or friable cereal with vegetable puree and interspersed with crushed seeds, which has a pleasant taste and aroma characteristic of the corresponding cereal products and cooked vegetables, with a touch of fried seeds and the color of the raw materials used. In terms of safety, canned foods comply with SanPiN 2.3.2.1078. The warranty period for their storage, determined by the standard method, was 2 years.

As can be seen from the described technology, not one of the components of biological origin before packing has contact with water or any other substance capable of extracting biological active substances from them, which eliminates their loss due to leaching. None of the components of biological origin, with the exception of seeds, is subjected to heat before packing, which minimizes the thermal degradation of labile biologically active substances. From this it follows that the loss of biologically active substances in the proposed method is lower than in the above analogues.

The absence in the proposed method of the stages of blanching the grain component, as well as the stage of heating the mixture of solid components or drying the target product confirms that the proposed method is less energy intensive compared to the above counterparts.

The content of basic nutrients in the target product according to the proposed method varies depending on the recipe composition, in particular, mainly on the choice of the grain component and seeing the seeds. It is, g / 100 g:

Squirrels 2.14-5.2 Fats 6.6-9.7 Carbohydrates 4.13-12.55

The energy value of the product for the same reasons ranges from 90.9 to 172.38 kcal per 100 g.

Thus, the proposed method allows to obtain new energy-based canned food on a grain basis with reduced losses of biologically active substances.

Claims (1)

A method for the production of grain-based canned food, which involves preparing the recipe components, drying the seeds by infrared method to achieve a residual moisture content of not more than 15% and crushing them, mixing the grain component, seeds, vegetable puree and vegetable oil, preparing a filling containing drinking water and table salt and its heating, packaging of the resulting mixture and pouring at a temperature of the latter not lower than 75 ° C and the following ratio of components, wt.%: Grain component not less than 15 Seeds 10 Vegetable puree 12 Vegetable oil 2,5 Salt 0.5 Water Not less than 53 sealing and sterilization.