Functional purpose sauce production method

FIELD: food industry.

SUBSTANCE: functional purpose sauce production method envisages mixing of 15%-tomato puree with addition of vegetable puree in the form of carrot or beet-root or aubergine puree, introduction of sugar and salt in the form of water solution into the mixture with its subsequent stirring and boiling out. Before boiling out termination one adds acetic acid, bulb onions as well as ground red pepper, introduces a iodine-containing component represented by feijoa puree and walnut membranes powder. Additionally, before boiling out termination, one adds spices represented by ginger and cloves. Feijoa puree is introduced at the stage of the components mixing; walnut membranes powder is introduced into water solution with sugar and salt. Walnut membranes powder is produced by way of membranes milling into 1-2 mm fraction in the disintegrator.

EFFECT: manufacture of the ready product with increased iodine content and improved rheological properties.

2 cl, 3 ex

 

The invention relates to food industry and can be used for the production of sauces functionality.

A method of producing tomato sauce "Exotics", providing cooking tomato puree, mixed with mango puree, the introduction of sugar and salt in the cooking process, stirring and adding at the end of cooking spicy additives and acetic acid (patent RU 2039473).

The disadvantages of this sauce is the introduction into the composition of the components of mango puree, which increases the cost of the sauce, and low-preventive properties.

The known method of production of fruit sauce (patent RU №2261634), comprising mixing a tomato and Apple sauce with the addition of vegetable puree in the form of squash, or pumpkin, or carrot, or beet puree, the mixture was injected sugar and salt in an aqueous solution with further stirring and boiling the mixture, thus shortly before the end of boiling add acetic acid, onion, garlic, and ground black pepper, and red, and after the boiling is further added an aqueous solution of iodine-containing substances.

The disadvantage of this method of production of the sauce is the use of dietary supplements of iodine, obtained synthetically, and low structural and mechanical screening�teli target product.

The object of the invention is the creation of fruit and vegetable sauce, enriched with iodine, and expansion of the range of sauces functionality.

The technical result is to increase the iodine content in the food product and the improvement of rheological properties.

The technical result is achieved in that in the production method of the sauce a functional purpose, providing for the mixing tomato puree with the addition of vegetable puree, the introduction in the mixture of sugar and salts in aqueous solution with further stirring and boiling the mixture, until the end of the boiling add acetic acid, onions, and ground red pepper, administered iodine-containing component, wherein the vegetable puree use mashed carrot or beet or mashed eggplant until after boiling out as spices injected ginger and cloves, as iodine-containing components used mashed feijoa and powder of membranes walnuts, mashed feijoa is introduced during mixing of the components, and the powder of membranes walnuts administered in an aqueous solution together with sugar and salt, at the following content of the initial components in a sauce, wt.%:

Tomato puree 15%18-32
Mashed feijoa25-35
Vegetable puree (eggplant or carrot or beet)15-25
Caxap3-7
Sol1.5 to 2.5
Acetic acid in conversion to 80%0,4-0,9
Onion0,5-1
Ginger1-2
Carnationthe 0.05-0.1
Ground red pepperthe 0.05-0.1
The powder of membranes walnuts5-8
WaterElse

Powder from the membranes of walnuts produced by shredding eardrums grinded to particle size of 1-2 mm.

It is known that the physiological requirement of iodine per day is 150 mcg (MP 2.3.1.2432-08 the norms of physiological needs for energy and nutrients for different groups of the population). Intellectual abilities are in direct dependence on thyroid hormones of which objectified�make the development of the intellectual abilities at the expense of the energy supply processes of remembering and learning.

Therefore, for the prevention of diseases and maintenance of normal thyroid function is important to ensure the intake of sufficient amounts of iodine. In the simulation method of production was used for the empirical selection of components for the sauce.

In the composition of vegetable puree use mashed most itstargeted plant - based foods-carrots or beets (the iodine content is from 7 to 13 mg/100 g), or eggplant.

As spices are administered ginger (the iodine content of up to 20 µg/100 g) and cloves, which add a savory flavor to the sauce.

The powder of membranes walnuts to ensure bioavailability is produced by shredding eardrums grinded to particle size of 1-2 mm, then pre-diluted before mixing with water and allowed to stand. Membranes are not only a good source of iodine, but also contain vitamins C, P, V1, carotene, tannins, bioflavonoids, juglone. They are used in diseases of the thyroid gland in the form of decoctions and alcoholic liquors, which help in diseases of the gastrointestinal tract, cardiovascular system, musculoskeletal system, respiratory diseases, diabetes, enhance the immune system of a person.

The introduction of the powder from the membranes in an arrangement increases the nutritional value by increasing carbohydrates and provide�Ecevit improvement of rheological properties of the product by increasing the adhesion of the adhesion forces.

Initial empirical selection of the optimal ratio in the composition of sauces of all components was also confirmed by embodiment to confirm the industrial applicability of the invention.

The method is as follows.

Example 1.

Mix 20 kg of tomato puree with 35 kg 15% mashed feijoa and 20 kg puree 10% of eggplant, pour 21,72 kg of an aqueous solution containing 8,92 kg of water, 5 kg of sugar, 1.8 kg of salt, 6 kg powder of membranes walnuts, boiled the mixture with constant stirring until the solids content of 15%. Just make boiling acetic acid in the amount of 0.6 kg, grated fresh onion 0,5 kg minced ginger 2.0 kg, cloves 0.08 kg, ground red pepper 0.1 kg. the Mixture was thoroughly mixed and fed to the filling and sterilization.

Example 2.

Mix 40 kg tomato puree with 25 kg puree 10% of feijoa and 15 kg carrot puree 10%, pour 25 kg of an aqueous solution containing 11,98 kg of water, 3 kg of sugar and 1.5 kg of salt, 8 kg of a powder of membranes walnuts, boiled the mixture with constant stirring until the solids content of 17%. Just make boiling acetic acid in the amount of 0.9 kg, grated fresh onion 0.7 kg, chopped 1.8 kg ginger, cloves 0.05 kg, ground red pepper 0.07 kg. Mixture of maple�on mixed and fed to the filling and sterilization.

Example 3.

Mix 18 kg tomato puree with 28 kg puree 10% of feijoa and 25 kg of beet puree 10%, pour of 26.45 kg of an aqueous solution containing 11,95 kg of water, 7.0 kg of sugar, 2.5 kg of salt, powder 5.0 membranes walnuts, boiled the mixture with constant stirring until the solids content of 18%. Just make boiling acetic acid in the amount of 0.4 kg, grated fresh onion 1 kg, chopped 1.0 kg ginger, cloves 0.1 kg, ground red pepper 0.05 kg. the Mixture was thoroughly mixed and fed to the filling and sterilization.

The resulting sauces are suitable for use in a wide group of consumers with thyroid disease. Organoleptic evaluation showed that they have a uniform puree consistency, savory, spicy, dark red color with splashes of green. Fill the daily requirement for iodine is 50-65%.

Thus, the set of essential features contained in the claims, allows to achieve the desired technical result.

1. The production method of the sauce a functional purpose, providing for the mixing tomato puree with the addition of vegetable puree, the introduction in the mixture of sugar and salts in aqueous solution with further stirring and boiling the mixture, if you prefer to okoncane� of boiling add acetic acid, onions, and ground red pepper, administered iodine-containing component, characterized in that as a vegetable puree use mashed carrot or beet or mashed eggplant until after boiling out as spices injected ginger and cloves, as the iodine-containing component used mashed feijoa and powder of membranes walnuts, mashed feijoa is introduced during mixing of the components, and the powder of membranes walnuts administered in an aqueous solution together with sugar and salt, at the following content of the initial components in a sauce, wt.%:

Tomato puree 15%18-32
Mashed feijoa25-35
Vegetable puree (eggplant or carrot or beet)15-25
Caxap3-7
Sol1.5 to 2.5
Acetic acid in conversion to 80%0,4-0,9
Onion0,5-1
Ginger1-2
Carnation the 0.05-0.1
Ground red pepperthe 0.05-0.1
The powder of membranes walnuts5-8
WaterElse

2. The method of producing the functional purpose sauce according to claim 1, characterized in that the powder of membranes walnuts, obtained by shredding eardrums grinded to particle size of 1-2 mm.



 

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