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RECOMMENDATIONS ON USE OF SPICY CO2-EXTRACTS FOR CANNED FOOD
The natural extracts of spices produced by extraction using liquid carbon dioxide
(CO2) of the food class, are substitutes of dry spices for manufacture
of canned products.
CO2-extracts have aroma and taste of initial raw materials. They
give a product the basic bioactive properties. They are natural preservatives.
They contain a group of antioxidants, phytoncids, ferments and other active and
accompanying substances.
When manufacturing canned products, various methods of introducing CO2-extracts
in a product are applied: with fat, vegetable oil, 80 per cent-acetic acid, salt
or as emulsion in embedding liquids. Deposition on salt, sugar, starch and on
other loose components is very simple, fast, and these materials after deposition
of CO2-extracts also remain loose "measurers", convenient
for use. In particular, together with salt, CO2-extracts are uniformly
distributed in marinades, pastes, embedding liquids, sauces, etc.
1. For vegetable, meat-and-vegetable canned food and salads, CO2-extracts
are added as follows:
• The amount of CO2-extracts calculated according to the formula
for a certain portion of the canned food, is to be dissolved in the correspondent
amount of the melted fat, vegetable oil or 80 per cent-acetic acid, carefully
mixed and the received mixture is to be dosed into every can.
2. For canned food of fried vegetables, CO2-extracts are added
with salt as follows:
• The amount of CO2-extracts calculated according to the formula,
is to be deposited on a small amount of salt (the salt - CO2-extracts
ratio is equal to 100:1) and carefully mixed. The received mixture of salt with
CO2-extracts (dry by touch), is to be mixed with the remain amount
of salt needed according to the formula and to be dosed in the produced food.
A heightened humidity of the salt promotes formation of lumps and non-uniform
distribution of CO2-extracts in the mixture.
3. For fruit and vegetable marinades, canned cucumbers, tomatoes, squashes and
marrows, CO2-extracts are introduced with an embedding liquid as
emulsion:
• In order to receive a stable emulsion, one should prepare it based on liquids
which temperature in mixing containers must not exceed 60-70°С.
The dosage of CO2-extracts is implemented by volume. A necessary
volume of the CO2-extracts is determined by division of CO2-extracts
mass into density.
The recommended replacement rates of one kg of a spices with CO2-extracts
of the same name in grams when manufacturing canning products, are given in Table
1. Here minimum and maximum replacement rates are specified, as the filling amount
of spices depends on the formula. Depending on a desirable poignancy of a product,
the rates of the fillings are closer either to the bottom (minimum) boundary,
or to the top (maximum) boundary. Here, in Table 1, for Blend N4, not replacement
rates of 1 kg of dry raw materials are specified but an approximate (average)
filling of the integrated aromatiser №4 Blend N4 regarding 1 ton of the products.
Table 2 shows a consumption rates of CO2-extracts regarding 1000
kg of finished products (pickled vegetables together with an embedding liquid),
and it is seen that when filling more keen and bitter spices regarding 1 ton,
one can consume 42.0 g, and when using less keen and more delicate aromas (leaves
of celery, dill, horse-radish, etc., according to the formula, 26.0 g of CO2-extracts
is needed.
Table 1.
Recommended replacement rates of 1 kg of dry vegetable spicy aromatic raw materials
with similar CO2-extracts, g
| Name |
Vegetable canned food, tomato sauces and dinner dishes |
Meat-and-vegetable canned food |
Vegetable marinades, canned cucumbers, tomatoes, squashes |
Fruit marinades |
| Black pepper |
14.0 - 23.0 |
17.5 - 29.0 |
14.0 - 30.0 |
14.0 - 23.0 |
| Pimento |
10.0 - 15.0 |
12.5 - 19.0 |
17.5 - 26.0 |
15.0 - 22.0 |
| Chilli pepper |
12.0 - 38.0 |
15.0 - 47.0 |
- |
- |
| Bay leaf |
7.0 - 11.0 |
8.75 - 14.0 |
12.25 - 19.0 |
10.5 - 16.0 |
| Cinnamon |
6.0 |
7.5 |
10.5 |
9.0 |
| Clove |
21.7 - 55.0 |
28.5 - 72.0 |
36.0 - 91.0 |
32.5 - 82.0 |
| Nutmeg |
24.0 - 87.0 |
30.0 - 108.0 |
38.0 - 137.0 |
36.0 - 130.0 |
| Parsley |
2.0 - 6.0 |
3.0 - 6.0 |
4.0 - 6.0 |
- |
| Dill |
3.0 - 4.0 |
4.0 - 6.0 |
4.0 - 6.0 |
3.0 - 4.0 |
| Coriander |
8.0 - 13.0 |
10.0 - 16.5 |
14.0 - 23.0 |
- |
| Celery |
6.0 |
4.0 - 6.0 |
19.25 |
- |
| Cardamom |
- |
17.5 - 40.0 |
- |
- |
| Instead of red pepper, coriander and dill - 1* |
16.7 g of IFA №6 regarding 1 ton of products |
21.0 g of IFA №6 regarding 1 ton of products |
29.2 g of IFA №6 regarding 1 ton of products |
- |
| Instead of red pepper, coriander and dill - 2* |
16.2 g of IFA №6 regarding 1 ton of products |
20.0 g of IFA №6 regarding 1 ton of products |
28.5 g of IFA №6 regarding 1 ton of products |
- |
|
NOTES:
1* - IFA №6 composition (integrated food aromatiser №6) includes red hot pepper;
2* - IFA №6 composition includes black bitter pepper
Comparison of the traditional preparation procedure and introduction of dry
spices into products, with the recommended procedure when using CO2-extracts
Traditional procedure
Dry spices |
Recommended procedure
CO2-extracts |
Storage in a room with an adjustable temperature and humidity
Inspection
Treatment in order to decrease bacterial semination
Grinding
Weighing
Mixing CO2-extracts according to the formula
Adding to a product
|
Storage in a room with normal conditions
Mixing CO2-extracts according to the formula
Adding to a product
Preparation of spicy broths or infusions
|
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Table 2.
Approximate consumption rates of CO2-extracts regarding
1000 kg of finished products (canned vegetables together with embedding liquid)
| Name of extracts |
CO2-extracts,
g |
| Formula №1 |
Formula №2 |
Formula №3 |
| Clove |
19.0 |
- |
- |
| Bay leaf |
6.0 |
4.0 |
- |
| Leaf of celery |
- |
8.0 |
- |
| Cinnamon |
2.5 |
- |
- |
| Coriander (seeds) |
- |
- |
- |
| Pimento |
6.0 - 8.0 |
- |
11.0 |
| Black pepper |
6.5 |
- |
9.0 |
| Cayenne pepper |
- |
10.0 |
- |
| Dill (greenery) |
- |
10.0 |
3.0 |
| Horse-radish |
- |
Nature |
- |
| Garlic |
- |
Nature |
- |
| Estragon |
- |
6.0 |
- |
| Parsley |
- |
- |
3.0 |
| Total: regarding 1000 kg of products |
40.0 - 42.0 |
38 |
26.0 |
|
I.e., the filling rates are individual for each kind of canned products and they
can change from 40 up to 300 g and even to 500 g of CO2-extracts
regarding 1 ton of finished products. In each case one should combine the formula
of aroma-and-taste additives individually.
Selective comparison of warehouse volumes occupied by 1 ton of dry spicy aromatic
raw materials, with equivalent amount of similar CO2-extracts
| Dry vegetable spicy aromatic raw materials |
Reduction of warehouse room |
CO2-extracts |
| 1 ton of black pepper V = 3.33 m3 |
146 times |
21.0 kg of black bitter pepper CO2-extract; V =
0.228 m3 |
1 ton of nutmeg
V = 2.5 m3
|
63 times |
36.0 kg of nutmeg CO2-extract
V = 0.0396 m3 |
1 ton of Chilli pepper
V = 5.0 m3
|
255 times |
18.0 kg of red hot pepper CO2-extract
V = 0.0196 m3 |
1 ton of coriander seeds of
V = 3.85 m3
|
283 times |
12.0 kg of coriander CO2-extract
V = 0.0136 m3 |
1 ton of cinnamon
V = 2.86 m3
|
461 times |
6.0 kg of cinnamon CO2-extract
V = 0.0062 m3 |
Storage conditions:
a special temperature-and-humidity mode
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Storage conditions:
normal |
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