Method for producing of canned food "green peas". RU patent 2244431.

FIELD: food-processing industry.

SUBSTANCE: method involves soaking and mixing dried pea grains at temperature of 35±5⁰C in vessels primarily filled with water to predetermined level; two hours later, adding aqueous 5-6%-salt and sugar solution, and half an hour later aqueous 10-16%-solution of salt of polyvalent metal; during subsequent seven hours, continuing soaking and mixing procedures at temperature of 45±5⁰C and further at temperature of 35±5⁰C to provide for increase in weight of pea grain by at least 103% as compared to initial weight; changing water; blanching in boiling water; rinsing with running potable water having temperature of 14±3⁰C for at least 20 min; charging cans with pea grains and media liquid used in the ratio of 55:45, said media liquid having temperature of at least 85⁰C and having been prepared from potable water including sugar and edible salt; cooling to temperature of 40⁰C with following reduction of pressure to value of atmospheric pressure; holding at temperature of 20±5⁰C for 7-10 days.

EFFECT: improved quality and organoleptical properties of canned food.

12 cl

The invention relates to food industry, in particular to a method of production of canned peas. There is a method of production of canned "Green peas"providing for cleaning and inspection dried beans peas, cooking the filling liquid containing drinking water, salt and sugar, as well as an additional introduction to the priming liquid calcium chloride, a salt of polyvalent metal acid used in the food industry [1]. The disadvantage of this method is the deterioration of the organoleptic properties of the finished product due to the introduction of bitter calcium chloride in the casting liquid and for sealing in cans of peas dried, which prevents the uniform consistency of peas within each jar and reduces the organoleptic characteristics of the product. Known way to prevent the cooking in the priming fluid dried plant components in the production of sterilized canned food (as part of the method of production of canned), providing for the introduction of the filling liquid soluble salt, food acids with polyvalent metal selected from the group of macro - and trace elements [2]. The disadvantages of this method are the deterioration of the organoleptic properties of the finished product due to the confinement of plant components in banks dried (solid) form, which prevents the uniform consistency of peas within each jar and reduces the organoleptic characteristics of the product, as well as the inefficiency and insecurity introducing a salt of polyvalent metal it is in the filling liquid, the uncertainty in the group of macro - and microelements. The uncertainty of the group due to the fact that different animals and plants of the same element can be a trace, while others have a block or absent. In each specific living environment, for example in human or animal, micronutrients and macronutrients are fundamentally different groups of elements and their atomic group as such does not exist. Thus, this method allows incompatible with the functioning of the human body making dietary micronutrients in microdose because of the Association of macro - and microelements in one group. In the regulations (GOST 15842-90, GOST-91, GOST-82, GOST-94) set the maximum allowable number of number of polyvalent metals and impurities in General. In this known method to those already contained the maximum allowable quantities of metals is proposed to make in pouring liquid, i.e. immediately prior to packaging and sterilization, some (sufficient to resolve the cooking) number of salts of certain metals. The result of this introduction of the it is pouring liquid soluble salt, food acids with polyvalent metal is exceeding the maximum allowable quantities of macro - and/or trace elements and/or impurities in General, which is a violation of sanitary norms and harm the health of consumers.. there is also Known a method of production of canned "Green peas"providing for cleaning and inspection dried beans peas, cooking the filling liquid containing drinking water, salt and sugar, as well as an additional introduction to the priming liquid water-soluble calcium salts of edible organic acid, a salt of polyvalent metal acid used in the food industry [3]. The disadvantage of this method is the deterioration of the organoleptic properties of the finished product due to the introduction of the calcium salt in the filling liquid and for sealing in containers peas in the solid dried, which prevents the uniform consistency of the whole peas within each jar and reduces the organoleptic characteristics of the product. An object of the invention is to create an efficient and industrially suitable method of production of canned "Green peas", as well as the expansion of the Arsenal of methods of production of canned "Green peas". Technical result, which provides the solution of the problem, is that increased quality and improved organoleptic properties of the finished product by conducting filling, sealing and heat processing peas in a reduced state, close to the condition of the fresh grain peas, provided giving dried peas properties close to the properties of fresh grain peas, due to the controlled use of salts of polyvalent metals at the stage of a piecemeal restore peas, while excluding the operation of adding a salt of polyvalent metal in the casting liquid. The essence of the invention is that the method of production of canned "Green peas" includes sequentially executed soaking and mixing dried beans peas in containers that are initially filled with drinking water, 25-30 cm above the level of the scattered peas at a temperature of 35±5°With, adding 2 hours of an aqueous solution of salt and sugar, and through the following 0.5 hour - water solution of a salt of polyvalent metal, continued soaking in the next 7 hours at a temperature of 45±5°and then when a temperature of 35±5° - to increase the mass of grain peas not less than 103% of the original, change the water, blanching in boiling water, rinse with running tap water with a temperature of 14±3°C for at least 20 minutes, packing peas and priming fluid with temperature below 85°made from drinking water with sugar content of 4±0.2 wt.% and salt is 2.3±0.2 wt.%, sealing and no later than 30 minutes heat sterilization at a temperature of 120±3°and a gauge pressure of 1.2-2.9 psi for not less than 30 minutes, cooled to 40°C, followed by reducing the pressure to atmospheric and aged at a temperature of 20±5°C for 7-10 days. Preferably as an aqueous solution of salts of polyvalent metal is used an aqueous solution of salts of edible organic acid or acids used in the food industry, and as a water solution of a salt of polyvalent metal is used 10-16% aqueous solution of the metal salt from the group of trace elements or groups of macronutrients, are part of the human body in amounts selected on the basis of the permissible content of metals and salts in the finished product, in particular as an aqueous solution of salts of polyvalent metal is used an aqueous solution of a metal salt from the group of: calcium, magnesium, iron, aluminum, zinc, chromium, formed with an acid from the group of citric, lactic, malic, tartaric, aspartic, coal, salt. Grain is dried peas to soak, sugar and salt for filling liquids take the following mass ratio(285±5):(20±1):(13±1), packing is carried out at a mass ratio of 55:45 peas and priming fluids for cooking and pouring liquid sugar and salt is dosed in a dry form or in the form of concentrated aqueous solutions, after sterilization and aging make sampling on organoleptic characteristics and on the salt content of the polyvalent metal in the grain peas and priming fluid to vary the amount of salt solution of polyvalent metal added in the water when soaking subsequent batches of dried peas, and adjusting the amount of salt of polyvalent metal is added to the water when soaking dried peas, carried out on the basis of the chloride content in the finished product in the range from 0.7 to 1.5%, and the increase in weight of grain peas controlled through the selection and weighing of grain samples of peas out of the tanks. Blanching in boiling water produced using the blancher of periodic action, rinsing with running tap water after blanching produced with vibration of the washing machine with dusiruumis device, peas transported to the blanching using hydrotrench, before and after soaking peas inspect for seizures defective grains, and before soaking dried corn peas washed with cold water. The method is implemented as follows. Dried peas for canning stored in dry, clean, well ventilated, not infested warehouses with the observance of sanitary rules and regulations for the storage of bakery products. The acceptance of raw materials and materials produced by the parties, the value of which is limited to one transport unit. Dried peas are sorted by the separator and must be inspected manually removing defective, broken, cracked, wrinkled, pitted and diseased grains and pebbles and lumps of dried earth and other impurities. Grain dried peas to soak, sugar and salt for filling liquids take the following mass ratio(285±5):(20±1):(13±1), for example, for the manufacture of ~1 ton of finished product take 283,25 kg of dried peas, 20,4 kg of sugar and 12.5 kg of salt. These amounts can be taken with regard to loss of raw materials is not more than 2-3%. After the first inspection dried grain peas washed with cold water, soaked and stirred tanks (large pots) at a temperature of 35±5°C, initially filled with drinking water, 25-30 cm above the level filled peas. After 2 hours, add water 5-6% solution of salt and sugar, and through the following 0.5 hour - water 10-16% solution of salt of polyvalent metal, in amounts selected on the basis of the permissible content of metals and salts in the finished product, installed HOST “green Peas canned”. As a salt of polyvalent metal for the production of green peas sorts often use calcium chloride, i.e. a salt of hydrochloric acid, used in the food industry and for the production of green peas highest grades use an aqueous solution of a metal salt from the group of nutrients - calcium, or from the group of trace elements such as magnesium, iron, aluminum, zinc, chromium, educated with food carboxylic acid from the group of citric, lactic, malic, tartaric, aspartic, coal (for example, asparagine magnesium, calcium malate, zinc tartrate, citrate of iron, calcium citrate, magnesium carbonate, the pyrophosphate aluminum pyrophosphate chromium). The taste of these substances are widely known, and the choice of a particular salt is made taking into account its impact on the taste of the finished product. After this soaking continued for a further 7 hours at a temperature of 45±5°and then at a temperature of 35±5° - to increase the mass of grain peas not less than 103% of the original. The increase in mass is recorded by sampling and weighing equal volumes. In the process of recovery peas cations of polyvalent metal is absorbed by the grains and carry out the stitching pectic substances included in any plant materials, as well as intensify the color change, mitigation consistency and swell the grains in the direction of approaching to the characteristics of fresh peas. By the time specified increase the mass of the peas is restored, i.e. its characteristics as close as possible to the characteristics of fresh peas. As it happens, according to the present method, to filling, sealing and sterilization, it is easy to check the suitability of the peas in his sensory and mechanical properties, appearance for subsequent processing. However, exposure to salt of polyvalent metal in the specified temperature range, clearly distinguished worthless unrestored grain, which it was impossible to identify previously made from dried peas. After the restore is being done to change the water and peas transported to the blanching using hydrotrench. Blanching the peas produced using blancher periodic actions in boiling water for 4-6 minutes, depending on the quality of raw materials. Afterwards rinse with running tap water with a temperature of 14±3°C for at least 20 minutes using a vibrating washing machine with dusiruumis device. Then repeated surveys, which take away the remaining unrecovered bad grain that enhances the quality of products compared to products which are not subjected to the specified recovery mode. Sugar and salt is passed through a sifter with a magnetic trap. Salt and sugar are batched in the priming liquid in dry form or in the form of concentrated solutions. The priming fluid is prepared from drinking water with sugar content of 4 wt.% and salt - 2.3 wt.%, boil in dvuchlennykh boilers or tanks with coil heating surface for 5 minutes before serving filling filter. Peas Packed in pre-prepared glass or metal cans treated with live steam, with a capacity of not more than 1 DM 3 . Filling cans (pack) produce filling and filling machine for small-sized products, if the mass ratio of 55:45 peas and priming fluid with a temperature not lower than 85°C. Closing and sealing the produce metal lids of different types in a seaming machine. Heat sterilization is performed in autoclaves periodic action and begin no later than 30 minutes after filling. Sterilization is produced for a period of not less than 30 minutes (usually from 70 to 90 minutes) when the water temperature in the autoclave 120±3°C. the Excess pressure in the autoclave is in the range of 1.2-2.9 ATM and depends on the type used for the packaging of cans. The cooling water in the autoclave produce up to 40°C, followed by reducing the pressure to atmospheric. Following is the extract product at a temperature of 20±5°C for 7-10 days. After exposure the samples are drawn are ready peas and pouring the liquid from the cans on the organoleptic characteristics and the salt content of the polyvalent metal in the grain peas and pouring liquids. The grains should be whole without impurities shells, petals, pods and feed peas brown. The presence of broken grains Pets up to 8% relative to the weight of the peas. The color should be light green or olive, homogeneous. The taste and smell must be inherent konservirovannoye green peas without foreign taste and odor, slight starch flavor. The consistency should be soft, non-uniform. Pouring the liquid should be clear, distinctive color with an olive tint. For table grapes Pets weak turbidity and small starch precipitate. In addition, analysis of the amount of salt of polyvalent metal in the peas and the priming liquid. The method of analysis should correspond to GOST 26186 “Products of processing fruits and vegetables, canned meat and vegetable. Methods for the determination of chlorides or GOST 26927, GOST 26930 - GOST 26935, establishing methods for the determination of toxic elements. Sampling is performed according to GOST 26313. The obtained values are used to adjust the amount of salt solution of polyvalent metal is added to the water when soaking subsequent batches of dried peas. Adjustments may be needed due to the scatter of the next delivery of batches of dried beans peas, sugar and salt content of metals and their salts. Moreover, the adjustment of the amount of salt of polyvalent metal salt of the acid (if used), add to the water when soaking dried peas, exercise, preferably on the basis of the chloride content in the finished product in the range of 1.0 to 1.34%. In the invention, an effective and industrially suitable method for the production of canned "Green peas", and also expanded the Arsenal of methods of production of canned "Green peas". This is provided the use of salts of polyvalent metals to impart the necessary properties of dried peas controlled at the stage of a piecemeal restore peas with the exception of the addition salt of polyvalent metal in the casting liquid, product quality has been improved thanks to effective re-inspection, improved organoleptic properties of the finished product by conducting filling, sealing and heat processing peas in a reduced state, close to the condition of the fresh grain peas and ensure control and optimization of the quantity of the salt of polyvalent metal and, thus, protection against excessive concentration of metals and their salts in the finished product. Sources of information 1. RU # 2141209, 1999 2. RU # 2164753, 2001 3. RU # 2142710, 1999 (prototype). 1. Method of production of canned "Green peas"that includes sequentially executed soaking and mixing dried beans peas in containers that are initially filled with drinking water at 25-30 cm above the level of the poured peas at a temperature of 35±5°adding after 2 h of an aqueous solution of salt and sugar, and through the following 0.5 h - water solution of a salt of polyvalent metal, continued soaking in the next 7 hours at a temperature of 45±5°C, while temperature 35±5°C - to increase the mass of grain peas not less than 103% of the original, change the water, blanching in boiling water, rinse with running tap water with a temperature of 14±3°C for at least 20 min, packing peas and priming fluid with temperature below 85°C, prepared from drinking water with sugar content of 4±0.2 wt.% and salt 2,3±0.2 wt.%, sealing and, not later than 30 min, heat sterilization at a temperature of 120±3°and a gauge pressure of 1.2-2.9 psi for at least 30 min, cooled to 40°C, followed by reducing the pressure to atmospheric and aged at a temperature of 20±5°C for 7-10 days. 2. The method according to claim 1, characterized in that an aqueous solution of salt of polyvalent metal is used an aqueous solution of salts of edible organic acid or acids used in the food industry. 3. The method according to any one of claims 1 and 2, characterized in that an aqueous solution of salt of polyvalent metal is used 10-16%aqueous solution of metal salt from the group of trace elements or groups of macronutrients, are part of the human body in amounts selected on the basis of permissible content of metals and salts in the finished product. 4. The method according to any one of claims 1 and 2, characterized in that an aqueous solution of salt of polyvalent metal is used an aqueous solution of a metal salt from the group of: calcium, magnesium, iron, aluminum, zinc, chromium, formed with an acid from the group of citric, lactic, malic, tartaric, aspartic, coal, salt. 5. The method according to any one of claims 1 and 2, characterized in that the grain is dried peas to soak, sugar and salt for filling liquids take the following mass ratio (285±5): (20±1): (13±1), and packing produce in mass ratio of 55:45 peas and priming fluid. 6. The method according to any one of claims 1 and 2, characterized in that for the preparation of pouring liquid sugar and salt is dosed in a dry form or in the form of concentrated aqueous solutions. 7. The method according to any one of claims 1 and 2, characterized in that after sterilization and aging make sampling on organoleptic characteristics and on the salt content of the polyvalent metal in the grain peas and priming fluid to vary the amount of salt solution of polyvalent metal is added to the water when soaking subsequent batches of dried peas, and adjusting the amount of salt of polyvalent metal is added to the water when soaking dried peas, effected on the basis of the chloride content in the finished product in the range from 0.7 to 1.5%. 8. The method according to any one of claims 1 and 2, characterized in that the increase in weight of grain peas controlled through the selection and weighing of grain samples of peas out of the tanks. 9. The method according to any one of claims 1 and 2, characterized in that the blanching in boiling water produced using the blancher of periodic action. 10. The method according to any one of claims 1 and 2, characterized in that the rinsing with running tap water after blanching produced with vibration of the washing machine with dusiruumis device. 11. The method according to any one of claims 1 and 2, characterized in that the peas transported to the blanching using hydrotrench. 12. The method according to any one of claims 1 and 2, characterized in that before and after soaking peas inspect for seizures defective grains, and before soaking dried corn peas washed with cold water.