RU2261634C1 - Method for production of fruit-and-vegetable sauce - Google Patents

Abstract

FIELD: cannery industry, in particular sauce useful in prophylaxis and improvement of thyroid activity.

SUBSTANCE: claimed method includes mixing of tomato, apple and vegetable (marrow, or squash marrow, or carrot, or beet) puree, addition of sugar and salt aqueous solution, and introducing vinegar, onion, garlic and spices (milled black and red pepper) in the end of boiling down. After boiling down mixture is blended with aqueous solution of iodine-containing substance in the next component ratio (mass %): 15 % tomato puree 20-40; apple puree 16-38; vegetable puree 18-40; sugar 4-9; salt 1,5-2,5; acetic acid (calculated as 90 % acid) 0.4-0.9; onion 1-2; garlic 1-2; milled black pepper 0.05-0.1; milled red pepper 0.05-0.1; iodine-containing substance 0.0005; and balance: water.

EFFECT: sauces with delicious taste, fluent consistency and prophylactic action.

4 ex

Description

The invention relates to the food industry and can be used for the production of sauces for prophylactic purposes for the prevention and improvement of the thyroid gland.

A known method of manufacturing tomato sauce "Exotic", involving the cooking of tomato puree mixed with mango puree, the introduction of sugar and salt during cooking, mixing and adding spicy aromatic additives and acetic acid at the end of cooking [Patent RU 2039473 C1, 10.10.1997] .

The disadvantages of this sauce is the use of mango puree, which leads to a rise in price of the sauce, the introduction of sugar and salt in a dry form, which makes it difficult to evenly distribute them throughout the product, as well as the absence of biologically active additives in the formulation.

The technical result from the use of the invention is to reduce the cost of production of sauces and expand their range through the use of cheap fruit and vegetable raw materials growing in central Russia, to simplify the mixing of the components of the cooked mass by introducing sugar and salt in the form of an aqueous solution, in giving the sauce preventive properties for due to the introduction of iodine-containing substances in the formulation.

This is achieved by the fact that with the method of producing fruit and vegetable sauce, which involves mixing tomato and apple puree with the addition of vegetable puree in the form of squash, or pumpkin, or carrot, or beetroot puree, sugar and salt are added to the mixture in the form of an aqueous solution with further mixing and boiling the mixture, while shortly before the end of boiling add acetic acid, onions, garlic, ground black pepper and ground red pepper, and at the end of boiling, additionally water astvor iodide substances in the following ratio, wt.%:

tomato puree 15% 20-40 applesauce 16-38 vegetable puree (squash or pumpkin or carrot or beetroot) 18-40 sugar 4-9 salt 1.5-2.5 acetic acid in recalculated to 80% 0.4-0.9 bulb onions 1-2 garlic 1-2 ground black pepper 0.05-0.1 ground red pepper 0.05-0.1 iodine-containing substance 0,0005 water rest

As the iodine-containing substance, any biologically active additive with a high iodine content can be used, approved for use by the authorities of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare - formerly the Sanitary Inspection), in particular "Iodcasein". At the same time, the iodine content in 100 g of the product should not exceed 50 μg, which is one third of the daily requirement for iodine in an adult's body. The trace element iodine normalizes phagocytosis, altered by the introduction of a foreign protein, increases basic metabolism, enhances oxidative processes, tones muscles, and stimulates sexual function.

Organoleptic evaluation of sauces samples was carried out according to a 25-point scale developed by the authors with the participation of at least 7 experts. Moreover, for each of the following indicators: taste, smell, color, texture, appearance - an independent rating was put down from 1 to 5 points. For each indicator, the average score was calculated based on the ratings of each expert, then the average ratings for all indicators were added [G. DUBTSOV Commodity science of food products: Textbook. for stud. institutions environments. specialist. prof. education. - M .: "Mastery", "Higher School", 2001. - p. 47-51; ZHUCHKOV A.A. Development and evaluation of consumer properties of fruit and vegetable sauces with functional additives: Dis .... cand. those. sciences. - Eagle, 2004. - p.104-105.].

The method is as follows.

Example 1

Mix 32 kg of tomato puree with 25 kg of apple puree of 10% and 18 kg of beetroot puree of 10%, pour 20.96 kg of an aqueous solution containing 15.06 kg of water, 4 kg of sugar and 1.9 kg of salt, boil the mixture with constant stirring to a solids content of 17%. Shortly before the end of boiling, acetic acid is added in an amount of 0.6 kg, mashed fresh onions 1.6 kg, mashed fresh garlic 1.2 kg, ground black pepper and ground red pepper 0.06 kg and 0.08 kg, respectively. At the end of boiling, 0.0005 kg of iodine-containing substance, previously dissolved in 0.4995 kg of water, heated to a temperature of 30-35 ° C, is added. The mixture is thoroughly mixed and sent for packaging and sterilization.

According to the organoleptic evaluation, the total score was 22.85. The sauce had an intense burgundy color.

Example 2

40 kg of tomato puree are mixed with 22 kg of apple puree of 10% and 19 kg of carrot puree of 10%, pour 13.9 kg of an aqueous solution containing 8.4 kg of water, 4 kg of sugar and 1.5 kg of salt, boil the mixture with constant stirring to a solids content of 17%. Shortly before the end of boiling, acetic acid is added in an amount of 0.4 kg, mashed fresh onions 2 kg, mashed fresh garlic 2 kg, ground black pepper and ground red pepper 0.1 kg each. At the end of boiling, 0.0005 kg of iodine-containing substance, previously dissolved in 0.4995 kg of water, heated to a temperature of 30-35 ° C, is added. The mixture is thoroughly mixed and sent for packaging and sterilization.

The total score was 21.98. The sauce had a bright orange color.

Example 3

24 kg of tomato puree are mixed with 16 kg of apple puree of 10% and 40 kg of pumpkin puree of 10%, pour 16.5 kg of a solution containing 8.5 kg of water, 5.5 kg of sugar 2.5 kg of salt, boil the mixture with constant stirring to a solids content of 18%. Shortly before the end of boiling, acetic acid is added in an amount of 0.9 kg, mashed fresh onions 1 kg, mashed fresh garlic 1 kg, ground black pepper and red ground pepper 0.05 kg each. At the end of boiling, 0.0005 kg of iodine-containing substance, previously dissolved in 0.4995 kg of water, heated to a temperature of 30-35 ° C, is added. The mixture is thoroughly mixed and sent for packaging and sterilization.

The total score was 23.26. The sauce had a reddish-orange color.

Example 4

Mix 20 kg of tomato puree with 38 kg of applesauce of 10% and 18 kg of squash puree of 10%, pour 21 kg of a solution containing 10.5 kg of water, 9 kg of sugar and 1.5 kg of salt, boil the mixture at constant stirring to a solids content of 18%. Shortly before the end of boiling, acetic acid is added in an amount of 0.4 kg, mashed fresh onions 1 kg, mashed fresh garlic 1 kg, ground black pepper and red ground pepper 0.05 kg each. At the end of boiling, 0.0005 kg of iodine-containing substance, previously dissolved in 0.4995 kg of water, heated to a temperature of 30-35 ° C, is added. The mixture is thoroughly mixed and sent for packaging and sterilization.

The total score was 23.05. The sauce was orange.

The resulting sauces have a pleasant slightly spicy taste, a pronounced smell of tomato products, apples and garlic, a uniform consistency; possess preventive properties, improving the activity of the thyroid gland.

Claims (1)

A method of producing fruit and vegetable sauce, characterized in that it involves mixing tomato and apple puree with the addition of vegetable puree in the form of squash, or pumpkin, or carrot, or beetroot puree, sugar and salt are added to the mixture in the form of an aqueous solution with further mixing and boiling mixtures, while shortly before the end of boiling add acetic acid, onions, garlic, and ground black and red pepper, and at the end of boiling, an additional aqueous solution of iodine is added zhaschego substances in the following ratio, wt. %: Tomato Puree 15% 20-40 Applesauce 16-38 Vegetable puree (squash, or pumpkin, or carrot or beetroot) 18-40 Sugar 4-9 Salt 1.5-2.5 Acetic acid in recalculated to 80% 0.4-0.9 Bulb onions 1-2 Garlic 1-2 Ground black pepper 0.05-0.1 Ground red pepper 0.05-0.1 Iodine-containing substance 0,0005 Water Rest