RU2738968C1 - Berries-and-vegetable chips production method with increased antioxidant action - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Disclosed is a method for production of berries-and-vegetable chips of puree consisting in preparation of vegetal raw materials with production of vegetable and berry puree and additives, mixing, moulding of dough sheet, cooling of chips, ready product inspection, pre-packing, packing, marking, transportation and storage, wherein the raw material is blanched in hot water at temperature of 85–100 °C, forming a formation on dough pieces, baking chips for 5–10 minutes and coating them with a taste-and-flavour mixture of dried leaves of wild strawberries, black currant, grapes, sweet clover, sage and linden flowers, at that, vegetal raw material is used for production of puree: pumpkin, cauliflower, carrots, beet-roots, raspberry, blackcurrants, cherries, wild strawberries.

EFFECT: invention enables to obtain moulded chips from vegetable and berry raw materials, which have high antioxidant activity when enriching them with a taste-and-flavour mixture, with improved organoleptic indices at exclusion of frying product in oil and reducing risk of accumulation of carcinogens, as well as expands range of products in this segment.

1 cl, 3 tbl, 5 ex

Description

The invention relates to the food industry, in particular to the production of snack products such as chips from vegetable and a mixture of vegetable and berry puree.

There is a known method of obtaining snack products from chickpeas, which includes such technological operations as sorting and washing raw materials, soaking beans with their further washing and cooking, grinding chickpeas to a homogeneous mass, mixing ingredients, kneading dough, forming dough pieces, deep-frying with further removal excess oil, aromatization with a flavoring mixture (see RF patent No. 2663988, publ. 08/14/2018).

A known method of obtaining snack products from lavash. The technological process includes such operations as molding a dough piece (1.8-2.2 mm thick), while molding is carried out by passing the dough through a pair of horizontally arranged rolls, baking in an oven at a temperature of 180-185 ° C for 10-15 minutes , cooling the lavash to room temperature, spreading the lavash on parchment, coating with a mixture of vegetable oil, spices, seasonings and salt, cutting into squares 25 × 25 mm, baking at a temperature of 150-170 ° C for 5-10 minutes (see application for invention No. 2015102670, publ. 08/20/2016).

Also known is a method of making whole grain chips from rice and corn grits. The method for the production of this snack product includes the preparation of rice and corn groats by purifying it from impurities and subsequent moistening with water, extruding the finished mixture of cereals with simultaneous baking and briquetting with double pressing, spraying on the surface of the chips with a flavoring additive from sunflower (or olive) oil, extract rosemary and natural spices (see patent No. 2696897, publ. 07.08.2019).

The disadvantages of the known methods are the use of vegetable oil in the process of frying the product, which increases the calorie content of the product and increases the risks of accumulation of carcinogens, as well as the uniformity of organoleptic characteristics of most chips. At the same time, there are no technologies for enriching the finished product with such components that would increase the antioxidant potential of the product. Antioxidants are biologically active substances that are gaining in popularity. Their popularity is due to their ability to block the negative effects of free radicals on the human body. An overabundance of these compounds leads to oxidative stress, contributing to the development of dangerous diseases (oncological, cardiovascular, diabetes mellitus and many others) (Rudakova Yu.G., Dmitriev A.B., Popova O.I. The content of tannins in the alcohol extract of grass White Dubrovnik (Teucrium Polium.) and determination of its antioxidant activity // Chemistry of vegetable raw materials. 2014. No. 1. P. 203-208. DOI: 10. 14258 / jcprm.1401203).

The closest to the invention is the technology for producing glazed chips - prototype (see patent No. 2668316, publ. 09/28/2018), from vegetables and fruits. Obtaining a finished product includes the following stages: preparation of vegetable raw materials and additives, obtaining dry and / or moist vegetable and / or fruit puree, preparation of basic raw materials and additives, mixing (moistening) components, molding, frying, cutting, cooling, glazing, inspection of the finished product , packing, packing, marking, transportation and storage.

One of the most significant disadvantages of this method is frying the finished product in oil. It was discovered by Stockholm University that acrylamide is formed when a product is fried in oil at high temperatures. The formation of acrylamide in fried food is mainly due to the Maillard reaction. Acrylamide is rapidly absorbed in the gastrointestinal tract and is distributed in the brain, thymus, heart and liver, and also causes various toxic disorders such as carcinogenicity, neurotoxicity and genotoxicity. In June 2015, the European Food Safety Authority (EFSA) concluded that the presence of acrylamide in foods potentially increases the risk of certain cancers in all age groups (EFSA, 2015). Because acrylamide is present in a wide variety of foods, exposure to this technological contaminant is a public health concern and a priority for national food safety authorities.

Thus, the task to be solved by the present invention is the development of a highly effective method for obtaining snacks - chips with an increased antioxidant effect and a reduced carcinogenic effect, as well as improving organoleptic characteristics and expanding the range in this segment. This is achieved by including in the technological process the stage of enriching the finished product with a flavoring mixture of dried flowers and herbs, as well as by eliminating frying the product in oil.

The technical result is to increase the antioxidant properties of the product and improve its organoleptic characteristics.

The technical result is achieved by the fact that the method of obtaining chips from vegetable and berry puree is primarily characterized by the production of vegetable and berry puree with preliminary blanching of raw materials in hot water at a temperature of 85-100 ° C, then the preparation of the main raw materials (puree) and additives, mixing the components, rolling the dough into a layer no more than 1 mm thick, cutting dough pieces of a given shape of chips, baking the dough pieces without using oil at a temperature of 180-200 ° C for 5-10 minutes, preparing and dispensing a flavoring mixture, coating the finished chips with flavoring mixture, cooling of chips, inspection of the finished product, its packaging, packaging, labeling, transportation and storage. Variations in the composition of the flavoring mixture include: dried leaves of strawberries, black currants, grapes, sweet clover, sage and linden flowers.

The method is implemented as follows.

For the production of chips, berry and vegetable purees are used from the following vegetable raw materials: pumpkin, cauliflower, carrots, beets, raspberries, black currants, cherries, and garden strawberries.

Antioxidant activity and physicochemical composition of berry and vegetable purees are presented in table 1 and table 2.

Technology of obtaining chips molded from berry and vegetable purees.

Raw materials and supplies. For the manufacture of chips, berry and vegetable puree is produced. Fresh plant materials (berries and vegetables) are washed, inspected, peeled (if necessary), cut (if necessary), blanched in water (5-10 minutes, at T = 85-100 ° C), homogenized, packaged and stored ...

Washing is possible in a washing machine with a water temperature of 20-40 ° C. Plant raw materials are inspected, substandard samples are taken. Peeling is done mechanically.

The cleaned plant materials are re-inspected, if necessary, they are cleaned manually in order to remove unsuitable areas of objects.

Waste after machining is used for technical purposes. Large samples of vegetables are cut using specialized cutters (or manually).

Further, vegetables and berries (cherries and black currants) are blanched in a belt, auger and other blanchers at a temperature of 85-100 ° C for 5-10 minutes. Blanching is necessary to impart softness, elasticity to the cell walls of vegetables and berries, to inhibit plant enzymes, as well as to partially remove microorganisms on the surface of the skin of vegetables and berries.

Blanched vegetables and berries are homogenized by rubbing softened raw materials in special rubbing machines.

Mixing of components. The mixing of the components is carried out in the mixing tank. Raw materials and additional components are supplied through a weighing batcher. Moistening of dry components (flour, starch) is carried out due to the moisture contained in the puree. The mixture should be homogeneous, without traces of impurities, with a mass fraction of dry substances of 35-40%.

Shaping the mass. The mixture of components is transferred to a multi-roll rolling machine, where a continuous sheet of a given thickness of 1 mm is formed.

Dough strip cutting. Round dough pieces are cut from the dough sheet. Dough scraps are returned to the mixer tank for further processing.

Baking. The dough pieces are fed into a frying machine, where chips are baked without using vegetable oil at a temperature of 180-200 ° C for 5-10 minutes. Moisture evaporates from the dough pieces and the product becomes crispy.

Aromatization and cooling. After leaving the fryer, a flavoring mixture is applied to the chips. Antioxidant activity of flavoring components is presented in Table 3. Ready berry and vegetable chips are cooled to a temperature of 25-30 ° C.

Inspection. The finished product is inspected by removing damaged samples.

The used plant components of the flavoring mixture have a sufficiently high antioxidant potential in comparison with berry and vegetable raw materials, and also optimize the organoleptic characteristics of the finished product.

An example of a specific implementation of the invention:

Example 1.

Pumpkin is used as the main raw material for the production of puree.

Carry out the preparation of the main raw materials, washing, inspection, stripping (if necessary) and cutting.

Blanching is carried out for 10 minutes at a temperature of 85-100 ° C. Homogenize pumpkin puree. Packed and / or sent to the production of chips.

Pumpkin puree, flour, starch in a ratio of 4: 3: 3 are used as the main raw materials for the production of chips.

Preparation of the main raw material, mixing, molding of the mass into a layer with a moisture content of 35-40%, cutting of oval-shaped dough pieces, baking without oil at a temperature of 180-200 ° C, aromatization, cooling of the finished product are carried out.

Chips are inspected, weighed, packaged, packaged, labeled, transported to the warehouse.

Example 2.

Pumpkin and raspberries are used as the main raw materials for the production of puree.

Carry out the preparation of the main raw materials, washing, inspection, stripping (if necessary) and cutting (if necessary).

Blanching is carried out for 10 minutes at a temperature of 85-100 ° C only for pumpkin. Homogenize pumpkin puree. Rub the raspberry puree. The finished puree is packaged and / or sent to the production of chips.

Pumpkin and raspberry puree, flour, starch in a ratio of 2: 2.5: 3: 2.5 are used as the main raw materials for the production of chips.

Preparation of the main raw materials, mixing, molding of the mass into a layer with a moisture content of 35-40%, cutting of oval-shaped dough pieces, baking without oil at a temperature of 180-200 ° C, aromatization, cooling of the finished product are carried out.

Chips are inspected, weighed, packaged, packaged, labeled, transported to the warehouse.

Example 3.

Beets and cherries are used as the main raw materials for the production of puree.

Carry out the preparation of the main raw materials, washing, inspection, stripping (if necessary) and cutting (if necessary).

Blanching is carried out for 15 minutes at a temperature of 85-100 ° C for beets and 5 minutes at a temperature of 85-100 ° C for cherries. Homogenize the beet puree. Rub the cherry puree. The finished puree is packaged and / or sent to the production of chips.

Beet and cherry puree, flour, starch in a ratio of 2: 2.5: 3: 2.5 are used as the main raw materials for the production of chips.

Preparation of the main raw material, mixing, molding of the mass into a layer with a moisture content of 35-40%, cutting of oval-shaped dough pieces, baking without oil at a temperature of 180-200 ° C, aromatization, cooling of the finished product are carried out.

Chips are inspected, weighed, packaged, packaged, labeled, transported to the warehouse.

Example 4.

Carrots and strawberries are used as the main raw materials for the production of puree.

Carry out the preparation of the main raw materials, washing, inspection, stripping (if necessary) and cutting (if necessary).

Blanching is carried out for 15 minutes at a temperature of 85-100 ° C only for carrots. Homogenize carrot puree. Rub the strawberry puree. The finished puree is packaged and / or sent to the production of chips.

Carrot and strawberry puree, flour, starch in a ratio of 2: 2.5: 3: 2.5 are used as the main raw materials for the production of chips.

Preparation of the main raw material, mixing, molding of the mass into a layer with a moisture content of 35-40%, cutting of oval-shaped dough pieces, baking without oil at a temperature of 180-200 ° C, aromatization, cooling of the finished product are carried out.

Chips are inspected, weighed, packaged, packaged, labeled, transported to the warehouse.

Example 5.

Cauliflower and black currant are used as the main raw materials for the production of puree.

Carry out the preparation of the main raw materials, washing, inspection, stripping (if necessary) and cutting (if necessary).

Blanching is carried out for 10 minutes at a temperature of 85-100 ° C only for cauliflower. Homogenize cabbage puree. Rub mashed black currant. The finished puree is packaged and / or sent to the production of chips.

Cauliflower and black currant puree, flour, starch in a ratio of 2.5: 2: 3: 2.5 are used as the main raw materials for the production of chips.

Preparation of the main raw material, mixing, molding of the mass into a layer with a moisture content of 35-40%, cutting of oval-shaped dough pieces, baking without oil at a temperature of 180-200 ° C, aromatization, cooling of the finished product are carried out.

Chips are inspected, weighed, packaged, packaged, labeled, transported to the warehouse.

Claims (1)

A method of obtaining berry and vegetable chips from mashed potatoes, which consists in preparing vegetable raw materials to obtain vegetable and berry purees and additives, mixing, forming a layer of dough, cooling chips, inspecting the finished product, packing it, packaging, labeling, transporting and storing, characterized by that the raw materials are blanched in hot water at a temperature of 85-100 ° C, a layer is formed into dough pieces, chips are baked for 5-10 minutes and covered with a flavoring mixture of dried leaves of strawberries, black currants, grapes, sweet clover flowers, sage and linden, at the same time, they are used as vegetable raw materials for the production of mashed potatoes: pumpkin, cauliflower, carrots, beets, raspberries, black currants, cherries, and garden strawberries.