Vegetable

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


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

  Storage conditions:
normal




companynewscontacts
 
 
Создание сайта - студия «Телепроектор» Рекламное агентство «Баннер-Плюс»