RU2216994C1 - Canned pea production method - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves using smooth pea grains in biological maturity stage; subjecting pea grains to swelling; introducing into liquid media preparation produced from Mortierella pusilla micromycet biomass by predetermined process. Swelling procedure is carried out before charging of pea grains and liquid media into can by wetting and/or blanching. Swelling procedure is performed simultaneously with sterilizing procedure, the latter being performed by thermal processing. EFFECT: reduced expenses for obtaining and storage of basic raw material and increased efficiency. 3 cl

Description

 The invention relates to canning technology.

 A known method of manufacturing canned peas, which involves the preparation of dried pea grains, the preparation of a filling fluid containing flavorings and a soluble salt of food acid with a polyvalent metal selected from the group of macro- and micronutrients, their packaging in consumer containers, sealing and sterilization (Eldarkhanova I. B., Kvasenkov O. I. Ways to Improve the Quality of Canned Food from Dried Plant Raw Materials // International Scientific Conference "Progressive Food Technologies - to the Third Millennium". Abstracts reports - Krasnodar: KubSTU, 2000, p. 133-134).

 The disadvantages of this method are the use of raw materials obtained by energy-intensive technology and requiring controlled storage conditions, and low productivity.

 The technical result of the invention is the elimination of additional energy costs for obtaining and storing basic raw materials and increasing productivity.

 This result is achieved by the fact that in the method of manufacturing canned peas, which involves the preparation of pea grains, the preparation of the filling liquid, their packaging in consumer containers, sealing and sterilization, according to the invention, smooth-grain peas are used in the biological stage of maturity, which is subjected to swelling, and a preparation obtained by sequential extraction of biomass of micromycete Mortierella pusilla with a non-polar supercritical extractant is introduced into the filling liquid , Water, alkali, water, acid, water, alkali and water and then combining the first extract with the solid residue.

 Preferred embodiments of the present invention provide for the implementation of swelling before packing by soaking and / or blanching or simultaneously with sterilization, which is carried out by heat.

 The method is implemented as follows.

 The dry biomass of the micromycete Mortierella pusilla is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is separated, which is used later in the preparation. Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water. The solid residue obtained after completion of all the extraction stages listed above is combined with the first extract to obtain a preparation which is introduced into the filling liquid. The latter, in addition to the named preparation, contains, as a rule, drinking water, sugar and table salt.

 Grain peas of smooth-grain varieties in the biological stage of maturity are stored for a year without removing excess moisture and do not require the creation of special storage conditions, since to a lesser extent than dried grain, it is subject to secondary watering. Before its introduction into canned food, it is subjected to traditional preparation, including sieving, passing through a magnetic trap, inspection and washing.

 We first established that smooth-grain pea grains are capable of swelling at least 150% by weight, and in the presence of the biomass preparation Mortierella pusilla micromycete, described above, can withstand the heat treatment necessary to sterilize canned food, which is carried out after packing pea grains and filling liquid in consumer packaging and its sealing. Swelling is necessary to give the pea grain the consistency characteristic of canned food produced in accordance with GOST 15842 from fresh grain in a canning stage of maturity. The swelling can be carried out before filling by soaking and / or blanching, or after joint packing with pouring liquid in the process of thermal sterilization. When swelling prior to packaging, the sterilization method does not significantly affect the quality of the target product. When packing peas without preliminary swelling, the amount of water is set higher than the prescription based on the amount absorbed during swelling, and sterilization is carried out by the heat method to accelerate swelling, since otherwise the canned food will have to be kept until it is sold to ensure adequate swelling, which creates the necessary organoleptic properties of the target product , for a time comparable to the warranty period for the storage of canned food.

 It was experimentally established that the canned food obtained by the proposed method meets the requirements of GOST 15842, including the number of broken and cracked grains and starchy sediment in the pouring liquid.

 It should be noted that the proposed method allows to increase the yield of the target product by increasing the mass of grain during the swelling process, which is at least 150% with respect to the weight of the original grain.

 Thus, the proposed method eliminates the need for the use of basic raw materials that require special energy-intensive technology of procurement and storage, provides an increase in the yield of the target product with year-round loading of production.

Claims (3)

1. A method of manufacturing canned peas, which involves the preparation of pea grains, the preparation of the filling liquid, their packaging in consumer containers, sealing and sterilization, characterized in that they use smooth grain pea grains in the biological stage of maturity, which is subjected to swelling, and as part of the filling liquid administering a preparation obtained by sequential extraction of biomass of micromycete Mortierella pusilla with a non-polar supercritical extractant, water, alkali, water, acid, water d, alkali and water, followed by combining the first extract with a solid residue. 2. The method according to claim 1, characterized in that the swelling is carried out before packing by soaking and / or blanching. 3. The method according to claim 1, characterized in that the swelling is carried out simultaneously with sterilization, which is carried out by the thermal method.