METHOD FOR VEGETABLE FILLER PRODUCTION Russian patent published in 2011 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: invention is related to production of vegetable fillers that are to be used in food, confectionary and dairy industries. The method concept is as follows: vegetables are prepared, cut, blanched; then the recipe components are mixed and the produced mixture is boiled out till dry substances content is at least 70%. Vegetables blanching proceeds in two stages: first - in water till the vegetables softening; then one adds to the blanching water citric acid in an excessive quantity and the vegetables are maintained in the acidified solution during 20 minutes at 90°C. The vegetables are wiped, citric acid excess is neutralised with sodium or calcium hydrocarbonate and ascorbic acid is added. At the end of the boiling out process one adds deodorised refined vegetable oil; the mass is stirred and homogenised.

EFFECT: invention allows production of an inexpensive food filler possessing high absorption properties as regards toxic elements and radioactive nuclides which properties are due to content of native pectins of vegetable raw material; the filler is enriched in easily digestible β-carotene as a result of vegetable oil addition, contains an optimum recipe combination of food fibres in the form of native cellulose and added gum possessing synergism that imparts to the product stability of consistence when exposed to high and low temperatures; the filler has a stable bright colour preserved in the course of hydrothermic treatment and storage.

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