RU2409986C1 - Vegetable paste preparation method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: eggplants, tomatoes, sweet peppers, garlic and red hot peppers are washed, inspected, peeled, milled and then mixed in proportion 44:33:22:0.7:0.3. The prepared mixture is heated up to 98C and maintained during 25-30 minutes. Then the vegetable mixture is concentrated by way of two-stage evaporation. At the first stage due to pressure release the mixture is sprayed under a pressure of 4-5 kPa. At the second stage the flowing-down vegetable puree film is evaporated at a 35C thermostating temperature on the vacuum chamber vertical wall. Due to the generated vapours evaporation the content of dry substances in the vegetable puree is increased to be 20-23%. Then one adds to the boiled out vegetable puree 90% sugar syrup in an amount of 2.2% of the vegetable mixture initial weight, 30% solution of sodium chloride in an amount of 2.1% of the vegetable mixture initial weight, vegetable oil in an amount of 0.7% of the vegetable mixture initial weight. Then the prepared vegetable paste is containerised, sealed and sterilised. ^ EFFECT: finished products quality improvement due to increase of food and energy value, production of a vegetable paste of the required composition and food value adapted for different age groups of the population; reduced material and energy costs of the vegetable paste production due to intensification of the two-stage evaporation process. ^ 1 tbl, 1 ex

Description

The invention relates to the canning industry, in particular to a technology for processing vegetable raw materials, and can be used in the production of vegetable caviar.

The closest in technical essence and the achieved effect is the method of production of vegetable caviar [Pat. 2346445 RF, IPC А23В 4/044. Method for the production of vegetable caviar [Text] / Ostrikov AN, Veretennikov AN; applicant and patentee Voronezh, state technol. Acad. - No. 2007140221/13; declared 10/30/2007; publ. 02/20/2009. Bull. No. 5]. According to this method, pre-washed, peeled and chopped zucchini, eggplant, carrots, tomatoes, onions, bell pepper, garlic and red capsicum are mixed in a ratio of 35: 18: 9: 17: 8.5: 10: 2: 0.5 and processed in an extruder, the resulting vegetable mixture is dried to a moisture content of 76% by depressurizing and evaporating the resulting vapors, then 90% sugar syrup is introduced into the resulting vegetable puree in the amount of 3.2% of the initial weight of the vegetable mixture, 30% solution sodium chloride in an amount of 5.9% of the initial weight of the vegetable mixture, 6% aqueous solution of ethanoic (acetic) acid in an amount of 1.7% of the initial weight of the vegetable mixture, vegetable (sunflower) oil in the amount of 5.2% of the initial weight of the vegetable mixture and cook the mixture at a temperature of 72 ° C under pressure 1300 Pa to obtain the finished product with a final humidity of 65%.

The disadvantage of this method are: the low quality of the finished product due to the lack of balance of valuable nutrients; lack of balance of the vegetable mixture according to nutritional value.

An object of the invention is to improve the quality of finished products by increasing the nutritional and energy value, obtaining vegetable caviar of a given composition and nutritional value, adapted for different age groups of the population, reducing material and energy costs for the production of vegetable caviar due to the intensification of the two-stage evaporation process.

The object of the invention is achieved in that in a method for the production of vegetable caviar, characterized in that the eggplant, tomatoes, bell pepper, garlic and red chillies are washed, inspected, cleaned, ground and mixed in a ratio of 44: 33: 22: 0.7 : 0.3, then the resulting vegetable mixture is heated to a temperature of 98 ° C and held for 25-30 minutes, after which the vegetable mixture is concentrated by two-stage evaporation: in the first stage, by pressure relief, the mixture is sprayed at a pressure of 4 ... 5 kPa, and in the second stage in a film of mashed vegetables flowing downward on a vertical wall of the vacuum chamber is steamed at a temperature of 35 ° C, while due to the evaporation of the generated vapors, the solids content in the vegetable puree is brought to 20 ... 23%, then 90% sugar is introduced into the boiled vegetable puree syrup in the amount of 2.2% of the initial weight of the vegetable mixture, a 30% solution of sodium chloride in the amount of 2.1% of the initial weight of the vegetable mixture, vegetable (sunflower) oil in the amount of 0.7% of the initial weight of the vegetable mixture, then cooked vegetable caviar ra fasovyvayut in containers, sealed and sterilized.

The technical result consists in improving the quality of the finished product by increasing the nutritional and energy value, obtaining vegetable caviar of a given composition and nutritional value, adapted for different age groups of the population, reducing material and energy costs for the production of vegetable caviar due to the intensification of the two-stage evaporation process.

Eggplants, tomatoes, bell peppers, garlic and red peppers for the production of vegetable caviar should be fresh, healthy, of appropriate color, high in pectin, organic acids and dry soluble substances.

Method for the production of vegetable caviar as follows.

Eggplant, bell pepper, garlic and red chillies are washed in a drum washer, and tomatoes are washed in a fan washer. A peduncle is cut out from the eggplant and bell pepper, cut into pieces, the seeds are separated, inspected to remove impurities and rotten or moldy specimens, crushed to a particle size of 15 ... 40 mm. Red peppers remove seeds. Then, the processed fruits are separately crushed in a KM-100 colloid mill to a final particle size of 0.4 ... 0.5 mm.

The resulting vegetable (ground eggplant, tomatoes, bell pepper, garlic and red peppers) puree is mixed in a proportion of 44: 33: 22: 0.7: 0.3. Mixing the resulting vegetable puree in a ratio of 44: 33: 22: 0.7: 0.3 is due to the organoleptic quality assessment and the balanced chemical composition of the resulting mixture. Currently produced by industry, vegetable caviar is poorly balanced in terms of vitamin and carbohydrate composition, and the content of micro and macro elements. Therefore, the most preferred option for obtaining balanced puree foods is the use of vegetable (mashed eggplant, tomatoes, bell pepper, garlic and red peppers) puree in a ratio of 44: 33: 22: 0.7: 0.3.

When choosing the prescription composition of the mixture, a number of factors were taken into account: increase in biological value; ratio of vitamins, micro and macro elements and carbohydrates. The content of dietary fiber should be optimal; fat content should be minimal; The types of vegetables and seasonings used to produce the vegetable mixture should be inexpensive and widespread.

After analyzing the chemical composition of vegetables and seasonings, five components of the mixture were selected: eggplant, tomatoes, bell pepper, garlic and red capsicum.

To develop the composition of the combined mixture, the following calculation method was used. At the first stage, the components of the mixture are selected, their chemical composition is determined. Then, using a special algorithm, optimization criteria are calculated by which the best combination of mixture components is selected. Data processing was carried out using the Microsoft Excel application program and the Statistica 6.0 mathematical software package, and on their basis a rational percentage of eggplant, tomatoes, bell pepper, garlic and red capsicum in the initial mixture was determined. This technique of optimizing the recipe composition of a five-component mixture based on a scientifically based approach to the choice of starting components allows us to calculate their percentage in the mixture in the production of vegetable caviar, taking into account optimization criteria.

The chemical composition of eggplant, tomatoes, bell pepper, garlic and mashed potatoes from these products and red capsicum in a ratio of 44: 33: 22: 0.7: 0.3 (substance content per 100 g of product) are presented in Table 1.

The main component of capsicum is the capsaicin alkaloid, which gives the pepper an acute burning taste. The content of the mass fraction of capsaicin in red pepper (up to 1.6%) in terms of dry matter. Pepper also contains 10 ... 15% fatty oils, coloring components of carotenoids (up to 14 mg per 100 g).

Capsicum is characterized by a high content of vitamins, including the content of vitamin C (up to 200 mg per 100 g). Sugar is contained in it (up to 8.4%), protein (up to 1.5%), minerals (up to 0.5%). The content of essential oil, vitamins P, B ₁ , B ₂ varies (from 0.1 to 1.5%), which causes pepper a thin, slightly expressed aroma, fatty oil (in seeds from 10 to 15%).

Next, the resulting vegetable puree mixture is heated to a temperature of 98 ° C and maintained for 25-30 minutes. Using a higher heating temperature than 98 ° C, for example 103 ° C, leads to an increase in the temperature of vegetable puree and, as a result, deterioration in its quality. The use of a lower heating temperature than 98 ° C, for example 90 ° C, leads to an increase in the duration of heat treatment and an increase in energy consumption for the production of vegetable puree, which leads to an increase in its cost.

Using a longer heating time than 25-30 minutes, for example 40 minutes, leads to a deterioration in its quality. The use of a shorter heating time than 25-30 minutes, for example 20 minutes, leads to insufficient physicochemical transformations of the main components (carbohydrates, proteins, enzymes, etc.), which leads to poor quality.

Then the resulting vegetable mixture was concentrated by two-stage evaporation.

At the first stage, the vegetable mixture is sprayed in a vacuum chamber at a pressure of 4 ... 5 kPa. As a result of a sharp drop in temperature and pressure (pressure relief) in the vacuum chamber, finely dispersed spraying of the product occurs, accompanied by instant evaporation of part of the moisture contained in the vegetable puree in an overheated state. The use of greater pressure than 4 ... 5 kPa, for example 7000 Pa, leads to a decrease in the rate of evaporation of moisture from vegetable puree and, as a result, to a deterioration in consistency. The use of less pressure than 4 ... 5 kPa, for example 2000 Pa, necessitates the installation of a more powerful vacuum pump and an increase in energy consumption for the production of mashed vegetables, which leads to an increase in its cost.

Then, in the second stage, droplets of vegetable puree reach the vertical wall of the vacuum chamber and settle on it, forming a product film that gradually (as its thickness increases) moves down the vertical wall under the action of gravity. Due to the fact that the inner wall of the vacuum chamber was equipped with a heating jacket, into which hot water with a temperature of 35 ° C was supplied, the mashed film flowing down was heated to a temperature of 35 ° C. At the same time, moisture puree is evaporated from the vegetable puree film flowing down the vertical wall of the vacuum chamber.

Due to the depressurization and evaporation of the generated vapors from the vacuum chamber, the solids content in vegetable puree is adjusted to 20 ... 23%.

Heating vegetable puree to a temperature of 35 ° C under vacuum (with a discharge of 4 ... 5 kPa) in a vacuum chamber is intended to remove excess moisture, to conduct deep physico-chemical changes in the composition of the puree for better digestibility when consumed and inactivation of oxidative enzymes. The tissues of the fruits soften, because under the influence of heat and acids present in the fruits, the hydrolysis of protopectin located in the middle plates and cell walls occurs. The strong connection between the cells is broken, part of their walls are destroyed and the tissue softens.

The duration and temperature of the heat treatment are selected depending on the mixture of fruits and their degree of maturity. In boiled fruit and fruit puree, a deep decomposition of pectin substances occurs, the puree is liquid due to the loss of gelling properties.

Heat treatment also inactivates enzymes that promote the oxidation of tannins with atmospheric oxygen and the formation of dark-colored oxidation products - phlobafen.

With further heating of vegetable puree to a boiling point of moisture during a discharge of 4 ... 5 kPa, air is removed from the tissues and partial caramelization of sugars takes place, leading to the appearance of a yellowish color in the fruit. Due to the heating of the puree mass and the maintenance of a vacuum value of 4 ... 5 kPa, further evaporation of the generated water vapor occurs. If the puree mass of the product has a high humidity, then it is subjected to additional evaporation to obtain a puree concentrate with a solids content of 20 ... 23%.

Then, the following additional components are introduced into the resulting vegetable puree:

- 90% sugar syrup in an amount of 2.2% of the initial weight of the vegetable mixture,

- 30% sodium chloride solution in an amount of 2.1% of the initial weight of the vegetable mixture,

- vegetable (sunflower) oil in an amount of 0.7% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree 90% sugar syrup in an amount of 2.2% of the initial weight of vegetable puree, a 30% solution of sodium chloride in an amount of 2.1% of the initial weight of vegetable puree, vegetable (sunflower) oil in an amount of 0 , 7% of the initial weight of the vegetable mixture contributes to significant changes in their structure, but also aimed at the formation of such important organoleptic quality indicators as taste, smell, color and texture.

Mildew, acetic acid bacteria and some other types of aerobic microorganisms can develop in vegetable puree, therefore, the puree is subjected to heat treatment (pasteurization) to suppress the vital activity of microorganisms and ensure storage stability.

Thus, vegetable caviar of a given composition with a final moisture content of 77 ... 80% is obtained. Cooked vegetable caviar is packaged in a container, sealed, sterilized and sent for storage.

A method for producing vegetable caviar is illustrated by the following example.

An example of the implementation of the method of production of vegetable caviar. Eggplant, bell pepper, garlic and red chillies are washed in a drum washer, and tomatoes are washed in a fan washer. For more intensive washing of contaminated fruits in the washing tub of the machine, drilling is created by means of compressed air supplied to the perforated pipes. The washed fruits from the washing bath are moved by an inclined conveyor, in the upper part of which (before unloading) they are rinsed with water from the shower unit. When processing heavily contaminated fruits, you can increase the time they spend in the washing area by occasionally stopping the conveyor.

Then washed eggplant, tomatoes, bell pepper, garlic and red chillies are subjected to inspection and sorting, which are carried out manually on a sorting and inspection conveyor. Simultaneously with sorting, an inspection of raw materials is carried out, in which defective specimens (rotten, damaged, broken, moldy, heavily contaminated), foreign matter and objects are removed, and damaged areas are cut out. Separate washing and inspection of eggplant, tomatoes, bell peppers, garlic and red peppers.

A peduncle is cut out from the eggplant and bell pepper, cut into pieces, the seeds are separated, inspected to remove impurities and rotten or moldy specimens, crushed to a particle size of 15 ... 40 mm. Red peppers remove seeds. Then, the processed fruits are separately crushed in a KM-100 colloid mill to a final particle size of 0.4 ... 0.5 mm.

The resulting vegetable (ground eggplant, tomatoes, bell pepper, garlic and red peppers) puree is mixed in a proportion of 44: 33: 22: 0.7: 0.3. Mixing the resulting vegetable puree in a ratio of 44: 33: 22: 0.7: 0.3 is due to the organoleptic quality assessment and the balance of the chemical composition of the resulting mixture (Table 1). Currently produced by industry, vegetable caviar is poorly balanced in terms of vitamin and carbohydrate composition, and the content of micro and macro elements. Therefore, the most preferred option for obtaining balanced puree foods is the use of vegetable (mashed eggplant, tomatoes, bell pepper, garlic and red peppers) puree in a ratio of 44: 33: 22: 0.7: 0.3.

When choosing this recipe composition (44% eggplant, 33% tomato, 22% bell pepper, 0.7% garlic, 0.3% red capsicum), the mixture took into account a number of factors: increasing the biological value due to rational fractionation of carbohydrate content, food content fiber should be optimal; the content of vitamins, macro- and microelements, minerals should be balanced and rational; the components of the mixture should be inexpensive and widespread. It is also worth noting that it is the appearance and organoleptic quality indicators that are the main factors when choosing a foodstuff by a consumer.

An increase in the content of eggplant puree in the mixture is more than 44%, for example 50%, and, accordingly, a decrease in the content of other components in the vegetable puree leads to the dominance of the eggplant smell and taste, and the imbalance of their chemical composition. And, conversely, a lower content of eggplant puree in a mixture of less than 44%, for example 35%, leads to an increase in the content of other components in vegetable puree, also leads to the dominance of their smell and taste, the imbalance of their chemical composition and a decrease in the content of pectin substances, which may cause structural degradation.

An increase in the content of tomato puree in a mixture of more than 33%, for example 38%, and, accordingly, a decrease in the content of other components in vegetable puree, leads to a dominance of the smell and taste of tomatoes, an imbalance in their chemical composition and a more liquid consistency of vegetable puree. And, conversely, a reduced content of tomato puree in a mixture of less than 33%, for example 25%, leads to an increase in the content of other components in vegetable puree, also leads to the dominance of their smell and taste, the imbalance of their chemical composition and a decrease in the content of pectin substances, which may cause structural deterioration.

An increase in the content of mashed bell pepper in the mixture is more than 22%, for example 30%, and, accordingly, a decrease in the content of other components in the vegetable puree leads to the dominance of pepper smell and taste, and the imbalance of the chemical composition. And, conversely, a lower content of bell pepper in the mixture of less than 22%, for example 18%, leads to an increase in the content of eggplant and tomato puree, also leads to the dominance of their smell and taste, the imbalance of their chemical composition and a decrease in the content of pectin substances.

An increase in the content of garlic mashed potatoes in a mixture of more than 0.7%, for example 1.0%, and, accordingly, a decrease in the content of other components in vegetable mashed potatoes, leads to the dominance of garlic smell and taste. And, on the contrary, a reduced content of garlic in the mixture of less than 0.7%, for example 0.4%, leads to an increase in the content of eggplant and tomato puree, also leads to the dominance of their smell and taste, deterioration of organoleptic quality indicators.

An increase in the content of mashed red capsicum in a mixture of more than 0.3%, for example 0.8%, and, accordingly, a decrease in the content of other components in vegetable puree, leads to the dominance of a bitter aftertaste. And, conversely, a lower content of red capsicum in a mixture of less than 0.3%, for example 0.1%, leads, respectively, to an increase in the content of eggplant and tomato puree, and also leads to the dominance of their smell and taste.

Next, the resulting vegetable puree mixture is heated to a temperature of 98 ° C and maintained for 25-30 minutes. The use of a higher heating temperature than 98 ° C, for example 103 ° C, leads to the rapid and deep decomposition of thermolabile substances in vegetable caviar, which will significantly degrade the nutritional value and taste of the finished product. The use of a lower heating temperature than 98 ° C, for example 90 ° C, leads to an increase in the duration of heat treatment and an increase in energy consumption for the production of vegetable puree, which leads to an increase in its cost.

Using a longer heating time than 25-30 minutes, for example 40 minutes, leads to the boiling of caviar and the deterioration of its quality. The use of a shorter heating time than 25-30 minutes, for example 20 minutes, leads to insufficient physicochemical transformations of the main components (carbohydrates, proteins, enzymes, etc.), which leads to poor quality.

Then the resulting vegetable mixture was concentrated by two-stage evaporation.

In the first stage, the mixture is sprayed in a vacuum chamber at a pressure of 4 ... 5 kPa. As a result of a sharp drop in temperature and pressure (pressure relief) in the vacuum chamber, finely dispersed spraying of the product occurs, accompanied by instant evaporation of part of the moisture contained in the vegetable puree in an overheated state. At the same time, the product undergoes deep transformations of its structure: rupture of cell walls, destruction, hydrolysis. If the resulting vegetable mixture is sawn in a vacuum chamber at a pressure of more than 4 ... 5 kPa, for example 9 kPa, this leads to less intensive evaporation of moisture, which will, in turn, increase the duration of the evaporation process. If the resulting vegetable mixture is sprayed in a vacuum chamber at a pressure of less than 4 ... 5 kPa, for example 2 kPa, this leads to additional material costs for installing a more powerful vacuum pump, which significantly increases the cost of the finished product.

Then, in the second stage, finely dispersed droplets of mashed potatoes reach the vertical wall of the vacuum chamber, settle on it, forming a product film, gradually (as its thickness increases) flowing down the vertical wall under the action of gravity. Due to the fact that the inner wall of the vacuum chamber was equipped with a heating jacket, into which hot water with a temperature of 35 ° C was supplied, the puree film flowing down was heated to a temperature of 35 ° C. At the same time, moisture puree is evaporated from the vegetable puree film flowing down the vertical wall of the vacuum chamber.

The main purpose of heating is not only bringing fruit puree to a final moisture content of 77 ... 80% by evaporation of excess moisture under discharge, but also inactivation of oxidative enzymes. Heating also inactivates enzymes that promote the oxidation of tannins with atmospheric oxygen and the formation of dark-colored oxidation products - phlobafen. The presence of active oxidative enzymes in the fruits would create a risk of darkening of vegetable eggs due to the violation of the integrity of the cell tissue and the wide development of the surface of the fruit pulp.

If the flowing film of vegetable puree is heated at a temperature of more than 35 ° C, for example 45 ° C, this can cause overheating of the puree and significantly degrade its quality due to decomposition of thermolabile substances and decomposition of pectin substances.

If the flowing film of vegetable puree is heated at a temperature of less than 35 ° C, for example 30 ° C, then this leads to a less intensive evaporation of moisture, which, in turn, will increase the duration of the evaporation process.

In the process of two-stage evaporation (due to depressurization and evaporation of the generated vapors from the vacuum chamber), the solids content in vegetable caviar is brought to 20 ... 23%. Obtaining vegetable caviar with a solids content of 20 ... 23% is due to the following considerations. If the solids content in vegetable caviar is less than 20 ... 23%, for example 18%, then it will have high fluidity, its consistency will not be tender and soft. Vegetable caviar will have a low viscosity, which does not correspond to organoleptic quality indicators. If the solids content in vegetable caviar is more than 20 ... 23%, for example 30%, then this leads to a deterioration in the consistency of caviar and additional energy consumption, which significantly increases the cost of the product.

Then, the following additional components are introduced into the resulting vegetable puree:

- 90% sugar syrup in an amount of 2.2% of the initial weight of the vegetable mixture,

- 30% sodium chloride solution in an amount of 2.1% of the initial weight of the vegetable mixture,

- vegetable (sunflower) oil in an amount of 0.7% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree 90% sugar syrup in an amount of 2.2% of the initial weight of vegetable puree, a 30% solution of sodium chloride in an amount of 2.1% of the initial weight of vegetable puree, vegetable (sunflower) oil in an amount of 0 , 7% of the initial weight of the vegetable mixture contributes to significant changes in their structure, but also aimed at the formation of such important organoleptic quality indicators as taste, smell, color and texture.

A change in the content of the proportions of the above components leads to significant changes in the taste and depth of physico-chemical changes occurring in the puree.

For example, the use of more sugar syrup, for example 3.4%, will lead to a change in taste and the appearance of excessive sweetness and, as a result, to a deterioration in its quality. The use of a smaller amount of sugar syrup, for example 1.8%, will also lead to a change in taste and the appearance of a salty-acid taste and, as a consequence, to a deterioration in its quality.

The use of a larger amount of a 30% sodium chloride solution, for example 2.9%, will lead to a change in taste and the appearance of excessive salinity and, as a consequence, to a deterioration in its quality. The use of a smaller amount of a 30% solution of sodium chloride, for example 1.7%, will also lead to a change in taste and the dominance of a sweet taste and, as a consequence, to a deterioration in its quality.

The use of more vegetable (sunflower) oil, for example 0.9%, will lead to the dominance of an oily taste and a violation of the lipid balance, and, as a consequence, to a deterioration in its quality. The use of a smaller amount of sunflower oil, for example 0.5%, will also lead to a violation of the lipid balance and insufficiently soft and tender texture. The low content of lipids of plant origin will worsen the digestibility of proteins and carbohydrates due to the lack of imbalance with fats.

Hot vegetable caviar is packed in prepared glass jars, hermetically sealed with boiled lids. Then vegetable caviar is sterilized and sent for packaging and storage.

Thus, the use of the proposed method for the production of vegetable caviar allows you to:

- receive vegetable caviar of a given composition and nutritional value with the introduction of the necessary additional components (sugar syrup, sodium chloride solution, vegetable (sunflower) oil), adapted for various age groups of the population;

- reduce energy and labor costs for the production of vegetable caviar due to the use of the two-stage evaporation process.

Claims (1)

Method for the production of vegetable caviar, characterized in that the eggplant, tomatoes, bell pepper, garlic and red peppers are washed, inspected, peeled, ground and mixed in a ratio of 44: 33: 22: 0.7: 0.3, then the resulting vegetable mixture heated to a temperature of 98 ° C and maintained for 25-30 minutes, after which the vegetable mixture was concentrated by two-stage evaporation, in the first stage, by pressure relief, the mixture was sprayed at a pressure of 4-5 kPa, and in the second stage, the vegetable puree film falling down was evaporated on a vertical wall vacuum chambers at a temperature of 35 ° C, while due to the evaporation of the resulting vapors, the solids content in vegetable puree is brought to 20-23%, then 90% sugar syrup in the amount of 2.2% of the initial sugar is added to the boiled vegetable puree the mass of the vegetable mixture, a 30% sodium chloride solution in the amount of 2.1% of the initial weight of the vegetable mixture, vegetable sunflower oil in the amount of 0.7% of the initial weight of the vegetable mixture, then the prepared vegetable caviar is packaged, sealed and sterilized.