Gluten-free vegetable sauce |
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IPC classes for russian patent Gluten-free vegetable sauce (RU 2527492):
Fruit sauce production method / 2526667
Method envisages ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, quince puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, coriander and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2526661
Method envisages ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, quince puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, cloves and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2526358
Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The extraction cake is mixed with cherry plum puree, sugar and salt. The mixture is boiled out till dry substances content is equal to nearly 22%. One adds dill seeds as well as coriander and red hot pepper. The sauce are packed into the container, sealed and sterilised.
Fruit sauce production method / 2526022
Sauce production method involves ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, coriander, cloves and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2525977
Method involves ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The extraction cake is mixed with cherry plum puree, sugar and salt. The mixture is boiled out till dry substances content is equal to nearly 22%. One adds seeds of dill, coriander, cloves and black hot pepper. Then one performs the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2525976
Invention relates to the fruit sauce production technology involving ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, plum puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, coriander, cloves, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2525974
Sauce production method involves ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, plum puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, seeds of dill, coriander, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2525973
Sauce production method involves ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, quince puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, cloves, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2525972
Method involves ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The extraction cake is mixed with cherry plum puree, apple puree, plum puree, sugar and salt. The mixture is boiled out till dry substances content is equal to nearly 22%. One adds seeds of dill, cloves and red hot pepper. Then one performs the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2525067
Method involves ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, quince puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, coriander, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.
Method for production of girasol-sunflower-based pureed preserves / 2526700
Method envisages recipe components preparation, girasol-sunflower and bananas straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing, the produced mixture packing, sealing and sterilisation.
Fruit sauce production method / 2524881
Method involves mixing cherry plum puree, apple puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, coriander, cloves, red hot chilli pepper and black hot pepper, the product packing, sealing and sterilisation. In the boiled-out mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.
 Mayonnaise sauce production method / 2524822
Mayonnaise sauce production method involves emulsification of an acid hydrolysate of Undaria pinnatifida and/or Costaria costata with a vegetable oil mixture, the taste additive and a protein product mixed with water, the produced mixture heating and homogenisation; the taste additive is represented by salt, sugar and mustard powder. The acid hydrolysate is taken in an amount of 6-8 wt % of the initial raw material composition and is produced by way of hydrolysis of homogenated Undaria pinnatifida and/or Costaria costata with food citric acid at a temperature of no more than 60°C during 180-210 minutes; the protein product is represented by defatted soya or linseed flour, preliminarily dispersed in water, in an amount of 5-7 wt % of the initial raw material composition.
Mayonnaise / 2524821
Mayonnaise contains, in an effective quantity, a fat phase, mustard powder, sugar sand, food culinary salt and an acid hydrolysate of food parts of bivalved mollusks. The fat phase is represented by vegetable oils mixture containing unrefined linseed oil in an amount of 14%, refined sunflower, maize or cotton seeds oil in an amount of 46% and olive oil in an amount of 40% of the total quantity of vegetable oils; bivalved mollusks are represented by Sakhalin surf clam and inflated ark; additionally the product contains egg powder.
 Mayonnaise and its production method / 2524246
In the process of mayonnaise production one prepares two mixtures. For one mixture leucosin extracted from wheat germs flour and taken in an amount of 11-12 wt % is stirred with dry defatted milk and mustard powder during 15-25 minutes. For preparation of the second mixture one adds citric acid, food soda, salt, sugar sand into 50-70°C water and stirs the mixture during 15-25 minutes. One adds the first mixture to the second one and stirs the produced mixture during 20-40 minutes at a rate of 50-70 rpm at a temperature of 50-70°C; then one heats the produced mixture up to 85-95°C and doses (in drops) sunflower oil heated up to the same temperature, stirs the mass till production of a homogeneous emulsion and cools it to 18-22°C to produce the ready product, in particular, mayonnaise. The mayonnaise is manufactured by the said method and produced from the initial components taken at the following ratio, wt %: sunflower oil - 35-45; leucosin - 11-12; dry defatted milk - 1.5-2; sugar sand - 1.3-1.7; mustard powder - 0.5-1.0; salt - 0.9-1.3; food soda - 0.04-0.06; citric acid - 0.6-0.8; water -balance.
Mayonnaise production method / 2524239
Method envisages mixing of the recipe components: sunflower or soya or rape or maize or olive oil or a mixture of such oils with wheat germ oil, egg product represented by dry powder of chicken or quail eggs or liquid chicken or quail eggs or dry powder of fermented chicken or quail yolk, 70%- acetic acid, balsamic vinegar, salt, sugar, food additives and water. One preliminarily mixes water, salt, sugar, food additives till homogeneous solution formation and heats the mixture up to 86°C, maintains it during 10 minutes and cools it to 60°C. Then one adds the egg product. In case of dry egg product usage such product is preliminarily stirred with oil in an amount of 2-5% of the total fraction of oil. The produced solution is maintained at a temperature of 63°C during 3 minutes. Then the remaining oil is slowly supplied into the produced solution with simultaneous stirring of the mixture. After stirring of the whole oil in the product, acetic acid and balsamic vinegar are supplied. Acetic acid and balsamic vinegar are preliminarily diluted in the recipe water quantity at a ratio of 1:8. Then the product is stirred and homogenated with further cooling and packing.
Mayonnaise-type sauce with "bud zdorov" flax meal / 2524076
Mayonnaise-type sauce with flax meal contains vegetable oil or a mixture of vegetable oils, an emulsifier, mustard powder, salt, sugar, food citric or acetic acid, flavour additives, spices and water. The emulsifier is represented by flax meal at the specified components ratio.
Fruit sauce production method / 2524039
Method involves mixing cherry plum puree, apple puree, plum puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, coriander, cloves and black hot pepper, the product packing, sealing and sterilisation. In the boiled-out mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.
"stolichny salad" preserves production method / 2517533
Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Fresh green peas are frozen. Sturgeon fishes fillet is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.
Method for manufacture of preserves "stolichny salad" / 2517532
Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Black grouse meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.
Method for production of preserves "vegetable salad with sea scallops" / 2526361
One performs chicken eggs boiling, shelling and cutting, potatoes and cucumbers cutting and blanching, carrots blanching and cutting, greens cutting and freezing, sea scallop meat cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then the listed components are mixed with salt, black hot pepper and allspice. The produced mixture and mayonnaise are packed, sealed and sterilised.
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FIELD: food industry. SUBSTANCE: gluten-free vegetable sauce contains the initial components at the following ratio: 30% tomato paste - 34.00-35.00 wt %, sauteed bulb onions - 4.50-20.00 wt %, sauteed carrots - 0.50-4.40 wt %, vegetable oil - 4.00-15.00 wt %, gram flour and/or gram protein isolate - 3.50-7.50 wt %, food culinary salt - 1.30-3.10 wt %, sugar sand - 0.10-8.80 wt %, ground red pepper - 0.01-0.30 wt %, cinnamon - 0.01-0.06 wt %, fresh or dried leafy greens - 0.01-1.00 wt %, 80% acetic acid - 0.01-0.60 wt %, water - balance. The gluten-free vegetable sauce has a high biological value. EFFECT: invention allows to expand the vegetable sauces range. 4 tbl, 5 ex
The invention relates to food industry, in particular for catering and vegetable canning industry, and can be used for the production of emulsion products such as vegetable sauces functionality. The invention is intended to solve the technical problem of expansion of assortment of vegetable sauces with obtaining gluten-free product of high biological value. Gluten (gluten) - a concept that unites a group of stored proteins found in the seeds of cereals, in particular wheat, rye, oats and barley. The term "gluten" refers to a protein fraction of prolamins and glutelins, and most of the gluten accounted for the first [1]. Solubility in certain solvents proteins are classified into: - water soluble - albumin proteins, soluble in water and in weak salt solutions; - solarstorm - globulins are soluble in aqueous solutions of salts. These proteins represent a large part of the seed pulses and oilseeds; - alcohol - prolamins - dissolved in 60-80%ethanol solution. This characteristic proteins of seeds of cereals, such as gliadin, wheat, Zein corn; Avenyn - oats; hordein - barley; - dilaceration - glutelin - soluble only in alkaline solution. Of them allocate lutein of gluten proteins of wheat and oryzenin of rice seeds [2]. Recently, doctors noted the prevalence of a disease such as celiac disease and gluten intolerance. Celiac disease is a chronic, genetically determined disease that is caused by damage to the mucosa of the small intestine gluten and flowing with the defeat of almost all organs and body systems, with subsequent diverse impaired assimilation of food and metabolism [3]. In other words, celiac disease is one of the types of food allergies, which is expressed in intolerance to gluten, a protein specific to wheat. The basis of treatment of celiac disease lies limitationa diet is a strict lifelong gluten-free diet, which involves the complete elimination of power not only all major products of these grains containing explicit gluten, but also food that may contain even trace amounts of gluten - hidden gluten. According to the Codex Alimentarius Commission FAO/who, gluten-free products are at the level of gluten in them are below 20 ppm (20 mg per 1 kg of dry product) [4]. Traditionally gluten-free raw materials are such crops as corn, buckwheat, rice, and flour and starches made from potato, tapioca, beans, peas, soybeans (table 1). Fractional composition of seed proteins thoughts which different cultures can be considered as raw material for the production of gluten-free foods. A large part of the proteins oilseeds refers to the globulin fraction (80-97%), albumen and barley glutelin fractions are approximately at the same level (0.5 to 1.0%), prolamins are practically absent [5, p.95-96]. Seeds of legumes can also be considered as a raw material source for creating gluten-free food, as prolinnova fraction of proteins in seeds of legumes is missing. Basic fraction - globulins. The least amount accounted for glutelins. Albumin little more than glutelins [5, p.93]. Table 1 presents data on the fractional composition of proteins described above, cereals, legumes and oilseeds. Known gluten-free vegetable sauce "Carrot" on the basis of soybean protein component formulation which includes, wt.%:
The disadvantage sauce is used in the formulation of soy. In Russia the soybean production is not widely distributed because it is not always justified because of climatic conditions. The main area of soybean crops in Russia are located in the far East and North Caucasus. The main producers of soy are the United States, Brazil, Argentina, China, India, and the use of imported component increases the cost of the finished product. In addition, due to the dominance of market share transgenic soybean remains negative for most consumers to oestergade products. Soy flour used in the recipe of the sauce, characterised by a high content of fat (12%), which accelerates oxidative spoilage of raw materials during storage. In addition, the production technology of the famous sauce is characterized by a large number of operations according to the preliminary preparation of the protein component of soy flour: soaking soy beans, sprouting, drying, grinding, heat treatment, which complicates the process. During heat treatment at a temperature of 140°C, along with a decrease in the number of anti-nutritional substances, is the denaturation of the protein and decrease its biological the items. In addition, the sauce "Carrot" is characterized by a rather high fat content of 25% and a high energy value of the finished product - 275 kcal/100 g The closest in technical essence to declare the sauce is gluten-free tomato sauce containing tomato product concentrated tomato puree and Supplement protein component - sunflower flour, a recipe which includes the following components, wt.%:
Sunflower meal - flour obtained from treated seeds after their partial degreasing. The protein content in the flour - up to 40%, fat - up to 11-20%. The disadvantage sauce is high fat sunflower meal, which contributes to the acceleration of oxidative spoilage of raw materials during storage. The content of essential amino acids proteins of sunflower seed yield proteins of chickpea (table 2), therefore, the flour from the seeds is characterized by a lower biological value in comparison with gram flour and isolate gram of protein. In addition, it is known that seeds of some oil contain toxic substances that can serve as a major obstacle to the use of protein products from them in food. So, dry fat-free sunflower seeds contain anti-nutritional junk polyphenolic compound - chlorogenic acid. Polyphenolic compounds impair the functional properties of the protein and reduce its biological value. For the Department of chlorogenic acid should be provided special technological methods [6, p.74-75]. Lack of technology for the world is its sauce is the presence of additional stages of exposure to the swelling of the protein component sunflower flour, which increases the duration of the process. Use in the formulation of gluten-free sauce as protein components of products of processing of gram - gram flour and/or isolate gram of protein will reduce the number of process stages, since these components do not require additional surgery swelling. The task of the invention is to obtain gluten-free vegetable sauce with a simultaneous increase in biological value of the finished product and reduction of the stages and duration of the process. The problem is solved in that a gluten-free vegetable sauce containing tomato product concentrated, browned vegetables - onions and carrots, vegetable oil, protein components of plant origin, salt cookbook, sugar, spices and water, as tomato product contains concentrated tomato paste, as the protein components of plant origin contain gram flour and/or isolate gram of protein, spices contains red pepper powder and cinnamon and optionally contains leafy greens chopped fresh or dried acetic acid and 80%in the following ratio of components, wt.%:
It is known that the seeds of the legume family contains anti-nutritional substances as inhibitors of proteolytic enzymes and lectins, however, it should be noted that proteins of chickpea favorably with other proteins of legumes, such as soybeans, beans, peas, low level content is anti-nutritional substances. The average content trypsinogen inhibitors is: 3 units inhibited trypsin (eat-UT) in the lentils, 4 in spring peas, 5 gram, 10 in winter peas and 17 in the bean. The content of lectins varies with different species of plants: beans - 3200-6400 hemagglutinin units per 1 mg, for lentil 400-800, peas 100-400 and chickpea 25-100 [9]. Table 1 presents the Fractional composition of proteins of cereals, pulses and oilseeds[1, 5, 6]. Table 2 presents the Content of essential amino acids in the proteins of chickpea and sunflower seeds, grams per 100 grams of protein [10]. Table 3 presents the Characteristic organoleptic properties of gluten-free sauces. Table 4 presents the Characteristic physico-chemical parameters of gluten-free sauces. Example 1. The process of cooking gluten-free vegetable sauce is implemented as follows. Gram flour is obtained by fine grinding of the beans chickpeas. Isolate gram of protein is a powdered product with a protein content on dry basis not less than 90.0%. Isolate gram of protein derived from the beans chickpeas by grinding, degreasing, solvent extraction, separation of protein. Prescription components prepared according to the traditional technology. Prepared carrots and onions are cut, passer in vegetable oil and crushed the and the top. In the vacuum apparatus with a stirrer and heated, for example, M3 brand-2C-e in prescription quantities loaded tomato paste fully in the recipe, and tomato paste pre-diluted with water to a solids content of 18-19%, lead up to boiling and with thorough stirring, browned and chopped vegetables, salt, sugar, spices, herbs, gram flour, isolate gram of protein, vegetable oil. The components are stirred at boiling for accelerating dissolution of sugar and salt. Boiling lead under vacuum to achieve a solids content not less than 19.5 per cent so that after adding the acetic acid concentration of the finished sauce was at least 19%. Acetic acid is added for 4-5 minutes before end of cooking. After reaching the dry matter content of not less than 19% of the mixture is filled, sealed and sterilized to obtain the target product. When using tomato puree with a solids content that does not coincide with prescription, carry out recalculation of the flow rate on an equivalent solids content for known dependencies. Components used in the following ratio, wt.%:
Example 2. The sauce is gluten-free vegetable, prepared as described in example 1, with the following ratio of components, wt.%:
Example 3. The sauce is gluten-free vegetable, prepared as described in example 1, with the following ratio of components, wt.%:
Example 4. The sauce is gluten-free vegetable, prepared as described in example 1, with the following ratio of components, wt.%:
Example 5. The sauce is gluten-free vegetable, prepared as described in example 1, with the following ratio of components, wt.%: isolate gram of protein
Fractional composition of proteins of chickpea (table 1) allows it to carry gluten-free products. The content of essential amino acids proteins of chickpea exceed proteins of sunflower seeds (table 2), indicating a higher biological value of the claimed sauce compared to the prototype. Use in recipe sauce protein components of plant origin - gram flour and/or isolate gram of protein in quantity (3,50-7,50)wt. -%, provides a new sauce with harmonious combination of organoleptic properties, with a good smooth consistency. Declare gluten-free vegetable sauce has a wide range of application, it can use the with when serving meat, fish and vegetable dishes. The proposed sauce has a smooth consistency, high consumer properties, due to the combination of the components of the sauce he does not choke, but emphasizes the taste and flavor of meat dishes. Additive isolate gram of protein in the recipe of the sauce can improve the protein content in the finished product and to enrich the product of the essential amino acids. When the content of protein components of plant origin - gram flour and protein isolate gram more protein 7,50% reduced organoleptic characteristics of the finished product, you receive the foreign flavor. When the content of protein components of plant origin - gram flour and protein isolate gram of protein less than 3,50% the consistency of the sauce becomes watery. Thus, the technical solution to the problem of obtaining gluten-free vegetable sauce high biological value is achieved through the use of sauce formulation of protein components of plant origin - gram flour and/or isolate gram of protein. The combination of components in a certain ratio provides high organoleptic characteristics sauce and balance in food and biological value. Due to the high biological value of gram protein the finished product is enriched with essential amino acids is mi. Introduction isolate gram of protein can improve the contents of one of the most important nutrients - protein in the finished product. In addition, the protein components of plant origin - gram flour and isolate gram of protein have a high structural properties and provide uniform spotting sauce consistency.
Sources of information 1. Ivanchenko O., Raw materials with a low content of gluten in brewing technology/ Obiechina, Naiteru, Ann// proceedings of Spbgunipt. - 2008. No. 4. - P.42-47. 2. Skurikhin IM, Nechaev A.P. All about the food from the point of view of a chemist. M: The High. Franklin.- 1991. - 288 S. 3. Mayurnikova M.A. Celiac disease. Problems and solutions / Magallanica, You // Food industry. 2011. No. 6. P.60-63. 4. Codex-Alimentarius 1981:118 Codex standard for Gluten-Free Foods./ Amended 1983. - Joint FAO/WHO Food Standards Programme. WHO, 198. - 3 p. 5. Cossacks DU Biochemistry grain produktov processing/ DU Cossacks, V.L. Kretov. M: Agropromizdat, 1989. 368 C. 6. Tolstoguzov V.B. have been New forms of protein. M: Agropromizdat, 1987. 303 S. 7. Kiseleva TF Vegetable based sauces soy is a source of complete protein / TF Kiselev, NF Uliankina// Polzunov Bulletin. - 2011. No. 3. - S-86. 8. The method of cooking sauce [Text]: U.S. Pat. 2447704, Russian Federation, IPC index A23L 1/39, A23L 1/24. Applicant and patentee Vasenkov I. No. 2010148104/13; Appl. 2010.11.26; publ. 2012.04.20. Bull. No. 11. 9. Begeulov MS Basis of the processing of soybean seeds [Text] / MS Begeulov. - M.: Delhi print, 2006. - 181 S. 10. The chemical composition of foods: 2 tons/ IM Skurikhin, MN. Volgarev. - M.: Agropromizdat, 1987. - 2 T.; 360 S. - (Reference tables amino acids, fatty acids, vitamins, macro - and microelements, organic acids and carbohydrates). Gluten-free vegetable sauce containing tomato product concentrated, browned vegetables - onions and carrots, vegetable oil, protein components of plant origin, salt cookbook, sugar, spices and water, characterized in that the quality of the product tomato contains concentrated tomato paste, as the protein components of plant origin contain gram flour and/or isolate gram of protein, spices contains red pepper m is Golden and cinnamon and optionally contains leafy greens chopped fresh or dried acetic acid and 80%in the following ratio of the components wt.%:
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