RU2278526C2 - Method for manufacturing canned vegetable paste - Google Patents

Abstract

FIELD: food industry, canned food industry.

SUBSTANCE: the present innovation deals with techniques to manufacture vegetable snack-type canned food. One should peel, wash, cut and roast vegetables in vegetable oil at 130-140° C. Roasted raw material should be rubbed through the sieve upon triturators up to product's particle size being about 2-3 mm. Soybean grain should be inspected, washed in water at 20-30° C, placed into a tank filled with water for ¼ to be further put into an autocalve for barothermal treatment. Treated grain should be cooled up and reduced upon a cutter up to paste-like state ( at particles size of reduced raw material being 0.2 mm), mixed with the rest components of the formula at the quantity of not less than 30% against the weight of the main raw material to be boiled up to dry substances content according to refractometer being 12.5%. Ready-to-use product in its hot state should be packed into specially prepared cans to be sealed and sterilized at 120° C for 50 min at counter-pressure of 0.25 MPa. Addition of soybean protein paste as a formula component obtained out of soybean grain due to its barothermal treatment according to the following mode

, at intensity of pressure decrease being 0.0067 MPa/min, at the quantity of 30% against the weight of the main raw material enables to increase nutritive value of ready-to-use canned food, improve their organoleptic values and decrease cost price.

EFFECT: higher efficiency of manufacturing.

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Description

The invention relates to the canning industry, in particular to methods for preparing canned vegetable snacks.

There is a known method of preparing canned vegetables "Caviar", in which the main raw materials (zucchini, squash, eggplant, beets or onions), as well as root crops (carrots, white roots of parsley, celery, parsnip) are washed, peeled, cut, fried or blanched, depending on the type of canned food, crushed on a washing machine, boiled. The boiled mass is mixed with washed and chopped herbs (parsley, dill), peeled and chopped garlic, tomato puree or tomato paste, spices (allspice and ground black pepper), salt, sugar, 80% acetic acid, vegetable oil. The mixture is boiled in a cooker to a solids content of 12.5% and in hot form (temperature 83 ± 2 ° C) is transferred to the packaging. Vegetable caviar is packaged in glass or tin varnished cans, with a capacity of up to 1.0 dm ³ . The container with the product is sealed with tin varnished lids and sent for sterilization. The product is sterilized in accordance with the sterilization mode, the duration of the sterilization itself depends on the type and capacity of the container:

Ready-made canned food is brought into a marketable condition (glued labels, marked, etc.), sent for storage and sale. (A collection of technological instructions for the production of canned food. T.1. Canned vegetables. - M., 1990. - S.153-202, prototype).

The disadvantage of this method is the low nutritional and biological value of ready-made canned food, due to the insufficient content of protein substances, vitamins and minerals in the feedstock.

The objective of the present invention is to obtain a food product balanced in its chemical composition, with high organoleptic characteristics and relatively low cost. This is achieved by the fact that soya protein paste obtained from soybean grain by heat and moisture treatment (RF patent for invention No. 2150851) in the amount of 30% of the mass of the main raw material with the subsequent introduction of prepared root crops, other ingredients, spices is introduced into the canned vegetable caviar recipe and salt, by mixing, boiling, filling, sealing and sterilizing.

The technical result consists in the fact that this method allows to obtain a canned food product with a balanced chemical composition, with high organoleptic characteristics, relatively low cost.

The method is as follows.

Zucchini, squash or eggplant are washed, peeled from the stalk and ovary residue, and eggplant from sepals, then the eggplant and zucchini are cut into mugs. Root crops (carrots, beets, white root of parsley, celery, parsnip) are washed, peeled and cut into shavings or cubes. Parsley, dill are washed thoroughly, let the water drain and cut. Onions are peeled, rinsed in the shower and cut into 3-5 mm thick circles. Food table salt and granulated sugar are sifted.

To increase calorie content, to impart a specific taste and aroma, vegetables and root vegetables are fried in vegetable oil at an oil temperature of 130-140 ° С. Frying is carried out to a visible percentage of frying: zucchini, squash - 25-40; eggplant - 30-32; beets - 28-32; onion - 50; carrots 45-50; white roots 35. The fried raw materials are wiped with a washing machine to a particle size of 2-3 mm.

Soybean grain inspect, wash water temperature of 20-30 ° C, then placed in a container, _^1/4 filled with water and charged into an autoclave, where processing is performed barothermal: during 15 minutes the temperature was raised in an autoclave to 132 ° C and a pressure to 0.2 MPa, then the soybean grain is kept for 60 minutes at these parameters and steam is let off from the autoclave chamber gradually by opening the valve for 30 minutes, and the pressure is released intermittently with a pressure reduction rate of 0.0067 MPa / min. The processed soybean grain is cooled and chopped on a cutter to a pasty state (particle size of the crushed raw material 0.2 mm).

All prepared components are loaded into the cooking apparatus in accordance with the recipe (table 1).

Table 1
Recipe of canned food "Caviar vegetable" name of raw materials Canned "Caviar from zucchini (squash)" Canned "Eggplant Caviar" Canned Beetroot Caviar Canned "Onion Caviar" Amount, kg per 1000 kg of canned food one 2 3 four 5 Zucchini (squash) fried 552.5 - - - Fried eggplant - 490 - - Roasted beets - - 294.0 - Fried onions 32,0 32,0 100.0 435.6 Fried carrots 46.0 46.0 200,0 - Fried white roots 13.0 13.0 - - Soy Protein Paste 236.8 210.0 126.0 186.6 Fresh greens 3.0 3.0 10.0 - Edible salt 15.0 15.0 15.0 13.0 Granulated sugar 7.5 7.5 - - Garlic - - - 2.0 Ground black pepper 0.5 0.5 0.5 0.5 Ground allspice 0.5 0.5 - - Tomato Paste 30% 73,2 - - - Tomato Puree 12% - 182.5 233.5 294.5 Vegetable oil 20,0 - 21.0 67.8

The components are mixed and boiled until the product reaches 12.5% solids by refractometer. The finished product in hot form (temperature 83 ± 2 ° C) is packaged in prepared glass or tin containers with a capacity of 0.5 dm ³ , the container with the product is sealed and sterilized at a temperature of 120 ° C, the duration of the sterilization itself is 50 minutes, back pressure 0.25 MPa .

The introduction of canned soy protein paste in the amount of 30% by weight of the main raw material allows you to increase the nutritional value of ready-made canned food, due to the content of a significant amount of almost complete proteins, carbohydrates, fats, vitamins and minerals.

Soya protein paste gives the product a thicker, smudged consistency, and therefore, it will take much less to boil a mixture of vegetables, which ultimately leads to the preservation of the nutrients of vegetables. The introduction of soy protein paste in an amount of less than 30% by weight of the main raw material does not give the finished product the desired consistency, the product is liquid. When soy protein product is added in an amount of more than 30%, the product acquires a soy flavor, which negatively affects the organoleptic quality indicators.

In addition, the introduction of soy protein paste into the recipe for canned vegetables "Caviar vegetable" will save raw materials, thus, the proposed technology is resource-saving.

The invention allows to obtain a food product balanced in chemical composition (ratio of proteins, fats and carbohydrates), with high organoleptic characteristics and nutritional value, low cost.

The method can be implemented on standard equipment at the canning industry.

Claims (1)

A method of preparing canned vegetable caviar, including preparing the main raw materials (vegetables), chopping them, adding spices, salt, protein paste obtained from soya grains by barothermic processing, mixing them, boiling caviar, packing the finished caviar in a container, followed by sealing the container and sterilization, characterized in that as a component of the formulation using soy protein paste obtained from soybean grain by barothermic processing according to the regime

with an intensity of pressure reduction of 0.0067 MPa / min, in an amount of 30% by weight of the main raw material.