SUBCRITICAL ÑÎ2-EXTRACTS FOR SPICY SAUCES AND KETCHUPS
Existent methods of adding dry spices have certain disadvantages:
- losses during transportation, storage and processing (powdering, etc.);
- efficiency ratio does not exceed 50-80 per cent (fine grinding to increase
the efficiency of a spice, gives brown or greyish shade);
- degrade vendibility of the end products, especially with prolonged storage;
- deterioration of microbiological parameters;
- increased costs of transportation, warehouses servicing, spices grinding and
sterilization;
- generally decrease production efficiency;
- spices may carry microflora that may pollute the final product.
The application of subcritical ÑÎ2-extracts from herbs and spices is much more
efficient and has the following advantages:
- mproved vendibility for the products, making sauces and ketchups lighter and
brighter;
- increased shelf life due to the fact that some of the ÑÎ2-extracts' benefits
include the following:
- bactericidal properties;
- antioxidant activity;
- contain natural preservatives.
- stabilized aroma and taste of the product making it more balanced and distinctive;
- improved microbiological parameters;
- avoid all the disadvantages of using dry spices (listed above);
- simple storage conditions of ÑÎ2-extracts and long shelf life (up to 3 to
5 years);
- no significant changes to the existing manufacturing technology are necessary
to start using the extracts in the production;
- allow to form a wide range of Health Food products with the addition of ÑÎ2-extracts
of medicinal and prophylactic herbs;
- raw materials treated with liquid ÑÎ2 are also widely applied in sauces and
ketchups as they are sterile and their partly opened cellular structure delivers
the volatile components quicker and more intensively.
The amount of extracts to be added usually comprises up to 0.50% of the total
mass of raw materials and depends on the actual recipe. These variations depend
on such factors as
- desired aroma and flavour bouquet of a product,
- individual qualities of the ÑÎ2-extracts used.
Filling rates for some of the extracts are given in the table overleaf.
Table 1. Recommended rates of subcritical ÑÎ2-extracts for sauces
and ketchups manufacturing
| Subcritical ÑÎ2-Extracts |
Filling Rate
(in grams per ton of final product) |
| Clove |
up to 100 |
| Cinnamon |
2 - 10 |
| Black pepper |
6 - 30 |
| Pimento |
4 - 35 |
| Chilli pepper |
10 - 80 |
| Nutmeg |
12 - 120 |
| Mace |
6 - 60 |
| Bay leaf |
2 - 8 |
| Parsley (seeds) |
4 - 20 |
| Parsley (greenery) |
4 - 300 |
| Fennel (seeds) |
3 - 15 |
| Fennel (greenery) |
4 - 10 |
| Coriander (seeds) |
3 - 25 |
|
Subcritical ÑÎ2-extracts may replace dry herbs and/or spices either completely
or just partially. For example 250 grams of dry black pepper may be replaced by
50 grams of dry pepper plus the equivalent amount of ÑÎ2-extracts.
Table 2. Replacement rates of dry spices (1 kg) with corresponding
ÑÎ2-extracts (g)*
| Dry Spice |
The amount of subcritical ÑÎ2-extracts (grams)
to replace 1kg of dry spices |
| Clove |
21.0 -100.0 |
| Cinnamon |
8.0 - 12.0 |
| Pimento |
10.0 - 30.0 |
| Black pepper |
14.0 - 42.0 |
| Chilli pepper |
12.0 - 45.0 |
| Nutmeg |
24.0 - 110.0 |
| Bay leaf |
7.0 - 20.0 |
| Parsley (seeds) |
10.0 - 40.0 |
| Celery (seeds) |
8.0 - 20.0 |
| Fennel (seeds) |
6.0 - 25.0 |
| Coriander (seeds) |
8.0 - 25.0 |
|
* Wide variation of replacement rates of dry spices (1 kg) with
ÑÎ2-extracts depends on grinding degree of the dry spices, their grade and on
growth area.
Table 3. Filling rates of ÑÎ2-extracts for some sauces and
ketchups
(in grams per 1 ton of finished products)
| Subcritical ÑÎ2-extracts |
Spicy tomato sauce |
Barbecue Sauce |
Spaghetti Ketchup |
Chilli Sauce |
"Tkemali" Sauce |
| Chilli |
|
42,1 |
39,5 |
56,0 |
39,5 |
| Black Pepper |
11,88 |
30,0 |
15,0 |
|
15,0 |
| Pimento |
17,09 |
30,0 |
30,0 |
30,0 |
|
| Clove |
88,37 |
10,0 |
10,0 |
10,0 |
|
| Cinnamon |
15,90 |
|
|
|
|
| Nutmeg |
13,10 |
|
|
|
|
| Coriander |
|
|
30,0 |
|
30,0 |
| Garlic |
|
10,0 |
|
|
15,0 |
| Fennel |
|
15,0 |
15,0 |
15,0 |
15,0 |
| TOTAL: |
146,34 |
137,1 |
139,5 |
111,0 |
114,5 |
|
RECOMMENDATIONS ON USE OF SPICY CO2-EXTRACTS
FOR MAYONNAISES MANUFACTURING
The extracts of spicy aromatic dry vegetative raw materials received with an extraction
by means of liquid carbon dioxide (CO2) of the food class,
are substitutes of dry spicy aromatic raw materials when manufacturing
mayonnaises. The products are non-polluting and combine advantages of a bouquet
of aroma-and-taste substances with biologically active raw materials in the native
form and with the possibility of storage within three years in normal conditions,
without a special sealing and without any loss of properties. Besides, CO2-extracts
are bactericidal, and their application improves the vendibility of a product.
The aroma of CO2-extracts is considerably stronger than the one
of natural dry spices.
The existent methods of adding dry spices au naturel have certain disadvantages
as follows: losses during transportation, storage and treatment,
efficiency ratio does not exceed 50-80 per cent, the vendibility degrades with
keeping as spices during storage gives the products brown or greyish shade.
These recommendations give the chance to aromatise mayonnaises using CO2-extracts,
practically not changing existing technologies.
CO2-extracts of spices can be introduced simultaneously with a
vinegar-and-salt
solution, and one can preliminary dissolve them in a vegetable oil, in
1:50 or 1:100 ratio. It is recommended to prepare beforehand a composition of
aromatic CO2-extracts, flavouring, vitamins and other additives,
among which are several kinds of extracts depending on the formula of a mayonnaise.
The availability of antioxidant and bactericidal properties of CO2-extracts
prolongs the storage period of mayonnaises, gives them more pungent savour and
attractive vendibility, as well as a number of useful physiological properties.
Filling rates for CO2-extracts of spices regarding 100 g of
finished products:
| CO2-extracts |
Filling rate, g |
| Parsley |
0.04 |
| Celery |
0.01 |
| Fennel |
0.03 |
| Laurel |
0.01 |
| Pepper red |
0.001 |
|
It is recommended to add the following CO2-extracts to mayonnaises:
black pepper, pimento, fennel, caraway seeds, parsley, celery, red pepper, bay
leaf, Blend N4, coriander, etc. in the amounts listed below: 0.001 - 0.05% of
the total mass of the filling accepted as 100 per cent in accordance with the
formula.
In order to increase the range of mayonnaises, especially low-calorie and
weakly keen ones, for older persons and people with chronic disorders of gastroenteric
tract functions, liver, kidneys and gallbladder, we recommend introduction of
the following CO2-extracts with vitamin, antioxidant, anti-inflammatory
and other, both protective and bioactive properties: brier, nettle, wheaten germs,
barley sprouts, various middlings, etc.
|
