RU2844666C1 - Spicy vegetable beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for production of beverages based on natural juices. Disclosed is a spicy vegetable beverage, which is made of natural tomato juice, puree of red bell pepper, salt, aqueous extracts of basil and burdock roots, with following ratio of initial components, wt. %: natural tomato juice – 73; red bell pepper puree – 20; aqueous extract of basil – 2.8; aqueous extract of burdock roots – 3; salt – 1.2.

EFFECT: invention ensures manufacture of a beverage with high biological value, new organoleptical and flavouring properties, antioxidant and detoxicant effect as well as expands the range of vegetable beverages.

1 cl, 2 tbl

Description

The invention relates to the canning industry and can be used in the production of beverages based on natural juices.

The canned drink "Tomato" is known (patent 2276565 RU class A23L 2/02, A23L 2/00, 2006), containing only tomato juice as a vegetable part. The drink also contains sugar, salt and beet pectin.

This method uses pasteurization. However, the use of high temperatures can lead to changes in the structure of low-esterified beet pectin, which will affect its properties, as well as the consistency of the drink.

A vegetable drink is known that contains natural tomato juice with the addition of cream, salt, sugar and finely chopped greens (Pitenev M.V. Health in a glass. Novosibirsk book publishing house, 1990, pp. 84-85). However, the presence of cream in the recipe of this drink increases its caloric content, which is a limiting factor for the target audience with excess weight; reduces the guaranteed shelf life and imparts a specific taste to the final product.

A technical solution is known that includes tomato juice, red sweet pepper puree, cucumber juice, sugar, salt and beet pectin extract, with the following consumption of components, in parts by weight: cucumber juice - 872.6, tomato juice - 503.4, red sweet pepper puree - 40.8, sugar - 12.2, salt - 8.1, beet pectin - 11.22 ("Cucumber", patent 2275153 RU class A23L 2/02, A23L 2/00, 2006).

However, the invention has a significant drawback - it uses about 60% cucumber juice, which makes it less saturated in terms of micro and macroelements, and its energy value decreases.

A vegetable drink is known that contains natural tomato juice, salt, horseradish, and a water-yeast additive (Danilov L.Ya. Patent: RU 2092082 C1). Despite the combination of ingredients that impart biological activity to this drink, some of them (horseradish) have pronounced sensitizing properties. It should not be consumed by people with inflammatory diseases of the stomach and intestines, especially ulcers. It is also not recommended for use in diseases of the urinary system, due to its irritating effect on the mucous membranes.

A vegetable drink is known that contains natural tomato juice, salt, sweet pepper puree and a water-yeast additive (Danilov L.Ya. Patent: RU 2092083 C1). However, the volume of the water-yeast additive introduced into the drink is 38-42% by weight, which will lead to a significant dilution of the tomato juice, which is the basis, and a decrease in the saturation of the drink.

The canned drink "Special" is known (patent 2276564 RU class A23L 2/02, A23L 2/00, 2006), which contains tomato juice and red sweet pepper puree as the vegetable part. The drink also contains sugar, salt and beet pectin.

The closest (prototype) to the claimed one is a spicy vegetable drink, including tomato juice, red sweet pepper puree, cucumber juice, sugar, salt and beetroot pectin extract, characterized in that a spicy extract of bay leaf and black pepper is additionally introduced (Patent 2774847 RU, class A23L 2/02, A23L 2/42, 2022). However, despite the chemical diversity of biologically active substances included in cucumber juice, their content is not significant, so its addition to the recipe will not significantly increase the biological value of the drink.

The technical result of the invention is an expansion of the range of vegetable drinks, obtaining a drink of high biological value, with distinctive taste and aromatic qualities.

The technical result is achieved in that a vegetable drink, including tomato juice, red bell pepper puree, salt, is distinguished by the fact that it additionally contains basil and burdock root extracts, with the following ratio of the initial components, % by weight:

natural tomato juice – 73;

red bell pepper puree – 20;

basil extract - 2.8;

burdock root extract – 3;

salt - 1.2.

The above-listed recipe components help to obtain a product with new organoleptic characteristics, possessing high biological value, as well as antioxidant and detoxifying effects. A vegetable drink with the specified properties can be recommended to residents of regions with an unfavorable environmental situation.

The ingredients included in the declared vegetable drink are rich in biologically active substances, such as lycopene, which is contained in red vegetables, reduces the risk of atherosclerosis and related cardiovascular diseases; vitamin C - reduces the risk of chronic diseases, strengthens the immune system, protects the skin from an unfavorable environment; potassium - normalizes heart rhythm, maintains the acid-base balance of the blood, is an anti-sclerotic agent; pectin, which improves digestion, restores metabolism and removes harmful substances from the body.

Tomatoes contain fiber, pectin, beta-carotene, a group of vitamins (B1, B2, B5, B6, B9, C, K, H and PP), as well as many minerals: potassium, calcium, sulfur, iodine and others; normalizes kidney function and metabolic processes; helps get rid of toxins and free radicals. Fiber strengthens the immune system and has a beneficial effect on the gastrointestinal tract (Gadzhieva A.M. et al. Tomato lycopene: beneficial properties, modern methods of production and prospects for use in various industries // Improvement of technological processes in the food, chemical and processing industries. - 2017. - P. 54-60, Perevalova D.V., Karpushin M.Yu. Beneficial properties of fresh tomatoes for the human body // Scientific editor. - 2022. - P. 24.).

Bulgarian red pepper contains a large amount of vitamin C, surpassing citrus fruits and currants in this indicator; a record holder for the amount of vitamin A, which is responsible for sharp vision, beautiful skin and shiny hair; stimulates the stomach and pancreas, normalizes blood pressure. The combination of vitamins B and PP helps to fight depression, insomnia, symptoms of diabetes, improves memory, relieves swelling, stimulates rapid recovery of the body.

Burdock root (Radices Arctii) has diaphoretic, diuretic, choleretic, bactericidal and antiparasitic properties; helps normalize body weight and blood pressure, eliminate edema; effectively binds toxins and removes them from the body.

Basil (Ocimum) contains a lot of vitamin K, essential oils, antioxidants, which help reduce the risk of oxidative stress, stabilize sugar levels. It also helps the cardiovascular system, protects the body from infections and inflammations. Basil is also rich in magnesium, which increases blood flow, allowing muscles and blood vessels to relax (Karomatov I.D., Pulatov S.S. Medicinal properties of basil // Biology and integrative medicine. - 2016. - No. 1. - P. 142-155).

The presence of basil gives the drink a characteristic piquancy in taste and aroma.

The vegetable drink is made as follows. The source materials and raw materials are prepared: fresh tomatoes of commercial and botanical varieties recommended for processing into natural tomato juice are taken: GOST 34298-2017, red bell pepper is taken according to GOST 13908-68; fresh basil is taken according to GOST R 56562-2015; edible table salt is taken according to GOST 15830-68; burdock root is taken.

The raw materials are delivered to the production facility, where tomatoes, bell peppers, basil, and burdock root are sorted. Tomatoes and sweet bell peppers are washed separately in a washing machine, then the vegetables are inspected and sorted manually on a conveyor. Tomatoes are crushed in crushers with seed separators, mashed, heated, and juiced. Sweet red peppers are blanched and mashed through sieves.

Basil is washed, crushed and an aqueous extract is obtained from it. For this, basil stems and leaves were crushed to a size of 2-3 mm, hydromodulus 1:10; water temperature t+60±2°C. Next, extraction is carried out under the influence of ultrasonic vibrations on the extract for 20 seconds at a power of 100 Hz with an interval of 15 minutes, the duration of the extraction process is 60 minutes. The ultrasonic device of the UZTA "Volna" 0.8 / 22-OMU model is used in the technological process. The extraction parameters are experimentally substantiated and ensure the intensification of the yield of biologically active substances. During the extraction process, the mixture is periodically stirred. Then the mixture is cooled to room temperature and filtered.

The burdock root is washed, cleaned, washed again, crushed and an aqueous extract is obtained from it. For this, the crushed burdock roots to a particle size of 2-3 mm are placed in an extractor, filled with water at 70 ° C at a ratio of plant material and water of 1:10 with the addition of citric acid in an amount of 0.09-0.15% of the water weight. Next, extraction is carried out under the influence of ultrasonic vibrations on the extract for 15 seconds at a power of 100 Hz with an interval of 15 minutes, the duration of the extraction process is 60 minutes. During the extraction process, the mixture is periodically stirred. Then the mixture is cooled to room temperature and filtered.

The prepared components are loaded into the mixing tank according to the recipe.

After mixing and homogenization, the vegetable drink is poured into glass bottles with a capacity of no more than 0.5 liters and sealed.

The sealed bottles are fed into an autoclave for sterilization, after which they are cooled, washed, dried and sent for labeling and storage. The guaranteed shelf life of the declared vegetable drink is 12 months.

The quality of the finished drink is assessed based on organoleptic, physicochemical and microbiological indicators.

A vegetable drink was made according to the stated recipe and underwent comprehensive testing. Some physical and chemical indicators of these tests are given below (Tables 1-2).

In order to substantiate the functional properties of the developed samples, physical and chemical studies were conducted. The data are presented in Table 2.

According to GOST R 52349-2005 "Functional food products. Terms and definitions" a product is functional if it contains at least 15% of the functional ingredient from the daily requirement of the human body. Based on this, this vegetable drink, taking into account its daily consumption in the amount of 200 mg, can be considered as a functional source of β-carotene, lycopene and vitamins C and B ₆ .

Claims (6)

A spicy vegetable drink characterized by the fact that it is made from natural tomato juice, red bell pepper puree, salt, aqueous extracts of basil and burdock root, in the following ratio of the original components, % by weight: natural tomato juice - 73; red bell pepper puree - 20; basil water extract - 2.8; aqueous extract of burdock root - 3; salt - 1.2.