METHOD FOR OBTAINING POWDERED SAUCE FROM VEGETABLE RAW MATERIALS OF INSTANT PREPARATION Russian patent published in 2023 - IPC A23L23/00 A23L3/44 

FIELD: food industry.

SUBSTANCE: invention relates to the food concentrate industry, and can be used in the production of powdered semi-finished dips, sauces, pastes, spreads for mass consumption and households. A method is proposed for obtaining a powdered sauce from vegetable raw materials of instant preparation, by sublimation, in which the preliminary preparation of prescription components is performed, namely the main ingredient from the following series: chickpeas, peas, beets, white beans, dark beans, red beans is cleaned of impurities, soaked in buffered water solution and subjected to hydrothermal treatment: it is either boiled or blanched, and additional ingredients from the following series: eggplant, garlic, onion, walnut kernels, pine nuts, peanuts are either blanched or baked, flavorings are added without any heat treatment, the boiled or blanched main ingredient is cooled and mixed with additional ingredients and flavoring additives, then the resulting food composition is subjected to homogenization until a homogeneous mass, after which the resulting homogenized composition is frozen at a temperature of -18°C for 24 hours or at a temperature of -32°C for 8 hours, then it is subjected to sublimation in vacuum at the temperature regime of the condenser -43±5°C, at a pressure of 50–70 Pa and the temperature dynamics of the heating element of the sublimator shelves from 33 to 43°C for 24 hours to obtain a product with a moisture content of not more than 5%.

EFFECT: invention makes it possible to preserve 95–98% of original vitamins, minerals, as well as biologically active substances in products not subjected to heat treatment, to ensure a long shelf life, i.e. over 12 months without any additional energy costs for storage in a package that excludes the ingress of oxygen, moisture and UV rays and reduce the cooking time to 5 minutes.

1 cl, 10 ex