Taste products tea and coffee. \ \ Merchandising of food products
ANNOTATION
The proposed textbook is a high-quality information and training supplement to the basic discipline "Commodity Science and Expertise flavor products” and offers a comprehensive analysis of a large group of considered products.
The manual contains an introduction, nine chapters and a bibliographic list. Covers topics such as characteristics of flavor products, their chemical composition, condiments and spices, tea, coffee, soft drinks, juices, nectars, juice drinks and beer.
The purpose of this manual is to provide educational and practical assistance to students in the theoretical and practical development of the main sections of the course "Commodity Science and Expertise of Taste Products". The paper presents the main directions of formation and preservation of the quality of taste products.
The study guide is an electronic version of the book:
Blinnikova O.M. Commodity research and examination of taste products. Michurinsk: Ed. MichGAU, 2007.- 234p.
Chapter 1. GENERAL CLASSIFICATION OF TASTING PRODUCTS
1.1. GENERAL CONCEPTS AND FEATURES
1.2. CLASSIFICATION OF TASTE PRODUCTS
Chapter 2. NUTRITIONAL VALUE OF FLAVORS
2.1. NUTRITIONAL VALUE AND INDICATORS OF ITS PROPERTIES
Physiological value
Organoleptic value
digestibility
Safety
2.2. CHEMICAL COMPOSITION OF TASTING PRODUCTS
Chapter 3. SPICES
3.1. CHARACTERISTICS OF CLASSIC SPICES
3.1.1. seed spices
3.1.2. fruit spices
3.1.3. flower spices
3.1.4. leafy spices
3.1.5. crust spices
3.1.6. root spices
3.2. SPICE MIXTURES
3.3. RECEPTION, PACKAGING, MARKING AND STORAGE OF SPICES
Chapter 4. SPICES
4.1. VINEGAR
4.2. SALT
4.3. SODIUM GLUTAMATE
Chapter 5. TEA
5.1. CHARACTERISTICS OF THE TEA PLANT
5.2. CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF TEA
5.2.1. The nutritional value of tea
5.2.2. The chemical composition of the tea leaf
5.3. GETTING TEA
5.3.1. Black long leaf tea
5.3.2. Granulated black tea
5.3.3. Green tea
5.3.4. Red and yellow tea
5.3.5. flavored tea
5.3.6. Pressed tea
5.3.7. extracted tea
5.4. CLASSIFICATION OF TEA
5.5. PACKAGING, LABELING AND STORAGE OF TEA
5.6. IDENTIFICATION OF BOYHOV TEA
5.7. EXPERTISE OF TEA QUALITY
5.7.1. Organoleptic evaluation of tea quality
5.7.2. physical and chemical indicators
5.7.3. Safety performance
5.8. TEA DEFECTS
5.9. FALSIFICATION OF TEA
5.9.1. Types of falsification
5.10. TEA DRINKS
Chapter 6. COFFEE
6.1. CHARACTERISTICS OF COFFEE AND COFFEE PRODUCTS
6.2. CHARACTERISTICS OF RAW COFFEE
6.2.1. botanical species
6.2.2. commercial varieties
6.2.3. Characteristics of coffee of various groups
6.3. CHEMICAL COMPOSITION OF RAW COFFEE
6.4. COFFEE NATURAL ROASTED
6.5. COFFEE NATURAL INSTANT
6.5.1. Production of natural instant coffee
6.5.2. Requirements for natural instant coffee
6.5.3. Packaging and storage of instant coffee
6.6. COFFEE DRINKS
6.6.1. Insoluble coffee drinks
6.6.2. Instant coffee drinks
6.7. FALSIFICATION OF COFFEE
6.8. EXPERTISE OF COFFEE QUALITY
6.9. COFFEE STORAGE
Chapter 7
7.1. NUTRITIONAL VALUE AND CHEMICAL COMPOSITION
7.2. IDENTIFICATION AND CLASSIFICATION
7.3. QUALITY REQUIREMENTS
7.4. FACTORS SHAPING QUALITY
7.4.1. Raw material
7.4.2. Production technology
7.5. FACTORS THAT PRESERVE QUALITY
7.5.1. Impact of packaging and labeling on quality retention finished products
7.5.2. Storage, transportation and sale
7.6. DEFECTS IN CARBONATED SOFT DRINKS
7.7. FALSIFICATION OF CARBONATED SOLUTIONS
DRINKS
Chapter 8. JUICES, NECTARS AND JUICE DRINKS
8.1. CHARACTERISTICS OF RAW MATERIALS FOR OBTAINING
FRUIT AND BERRY JUICES AND THEIR NUTRITIONAL VALUE.
8.2. CLASSIFICATION AND ASSORTMENT OF JUICE PRODUCTS
8.3. CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF JUICE PRODUCTS
8.4. PROCESSING TECHNOLOGY, JUICE PRODUCTION SCHEME
8.5. PACKAGING AND LABELING OF JUICES
8.6. QUALITY REQUIREMENTS
8.7. DEFECTS IN SOFT DRINKS
8.8. FALSIFICATION OF PRODUCTS
Chapter 9. BEER
9.1. CLASSIFICATION AND RANGE OF BEER
9.2. BEER PRODUCTION TECHNOLOGY
9.2.1. Getting malt
9.2.2. Wort preparation
9.2.3. Wort fermentation
9.2.4. Exposure (fermentation) of beer
9.2.5. Beer processing and bottling
9.3. NUTRITIONAL VALUE OF BEER
9.4. BEER DEFECTS
9.5. PASTEURIZATION
9.6. PACKAGING, MARKING, TRANSPORTATION AND STORAGE OF BEER
9.7. BEER FALSIFICATION
9.8. REQUIREMENTS FOR THE QUALITY OF BEER
REFERENCES
Introduction
The group of taste products includes a variety of food products, mainly of plant origin and products of their processing, which improve the taste and aroma of food and contribute to its more complete assimilation. This group of goods is used by a person to stimulate the absorption of the main components of food: proteins, fats and carbohydrates.
When using flavoring products due to the physiologically active substances contained in them, the appetite improves, the secretion of digestive juices increases, the processes of digestion and assimilation of food improve. Famous Russian physiologists Nobel laureate I.P. Pavlov and F.F. Erisman attached great importance to the physiologically active substances of food.
Flavoring products (tea, coffee, spices and seasonings, drinks) have been known to mankind for a long time and have been used since time immemorial both for preparing foods and dishes with a variety of tastes, and independently. They have a very low energy value (calorie content) due to the low content of fats, proteins and carbohydrates in their composition, but they actively influence both the digestive processes due to the content of essential oils, glycosides, alkaloids and organic acids, and the physiological state of the whole organism . Part of the products of this group (fruit and berry syrups, extracts, wines, alcoholic beverages) have not only taste, but also nutritional and energy value, as they contain carbohydrates, alcohol, organic acids, vitamins and vitamin-like substances, ash elements.
Physiologically active substances contained in flavor products can be divided into the following groups: alkaloids, ethyl alcohol, glycosides, catechins, vitamins and vitamin-like substances, minerals. Alkaloid-containing flavor products include tea, coffee, and cola-based soft drinks. Alcohol-containing flavor products include alcoholic, slightly alcoholic drinks. Ethyl alcohol is always present in human blood because it is a natural metabolite of biochemical processes. However, an increased content of alcohol in the blood leads to an overload of metabolic processes, and with a lack of vitamins C, B1 and B2 in the body, incomplete oxidation of alcohol occurs and acetone, methyl ethyl ketone, acetaldehyde and other compounds begin to accumulate in the body, leading to toxicosis. Glycoside-containing products include spices and seasonings, including mustard, horseradish. Vitamin-containing products include tobacco and tobacco products (contain nicotine provitamin), tea, vitamin-containing soft drinks.
Overuse flavoring products has an adverse effect on the human body. It has been established, for example, that when abused strong coffee the level of free fatty acids in the blood serum increases, and this contributes to the formation of deposits and heart and vascular disease; diabetics have high blood sugar levels.
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Taste products
Taste products include products that are diverse in nature and composition, which, thanks to good taste and aroma contribute to a more complete assimilation of the food taken at the same time. However overuse flavored products, especially alcoholic beverages, can be harmful. According to the nature of the impact on the human body, taste products of general and local action are distinguished. The first group includes alcoholic beverages, tea and coffee. Contained in these products, respectively, alcohol, alkaloids, caffeine, stimulating the central nervous system, affect the entire body. Flavoring products of local action affect mainly the organs of taste and smell. This group includes spices, food acids, salt. In commodity science and trade practice, it is customary to subdivide flavoring goods into the following groups: tea and coffee, spices and flavoring seasonings, alcoholic beverages, low-alcohol beverages, non-alcoholic beverages.
tea called a product obtained from the young shoots of a tea plant and intended for the preparation of a drink. The tea drink is tonic, has a beneficial effect on the cardiovascular, nervous and digestive systems, relieves fatigue and increases efficiency. The main components of tea are tannins (up to 20%), caffeine (2-5%), essential oils (up to 0.02%). Tea also contains vitamins B 1 , B 2 , C, PP, carotene, pantothenic acid. Tea tannins (tea tannin) have P-vitamin activity. At present, the tea plant is cultivated in industrial scale more than 30 countries, including China, India, Sri Lanka, Indonesia. The main areas of tea production in our country is the Krasnodar Territory. Depending on the technology of preparation, tea is divided into two main types: long leaf (loose) - black, green and yellow; pressed-tiled (black and green) and brick (green). The raw materials for making tea are the leaves and leaf buds of the tea plant. From the leaf bud and the first leaf, tea of the highest quality is obtained. The older the leaf, the coarser the tea tastes. Long leaf tea is the most common. Black tea is obtained by withering, rolling, fermenting, drying and sorting tea leaves. After rolling, the tea is dried and subjected to heat treatment at a temperature of 50–65 ° C, due to which enzymatic processes are weakened. The amount of extractives in ready tea increases by 5–7%. Sorted according to the size of tea leaves and quality, tea is sent to tea-packing factories, where commercial varieties are prepared from factory varieties according to special recipes. Green tea is obtained from the same raw materials as black tea. A feature of the preparation of this tea is that the leaf does not undergo fermentation, so the finished product differs from the green leaf practically only in moisture and color. This tea has a very pale infusion, less aroma compared to black tea, but a higher content of vitamin C, tannins and caffeine. Yellow tea is characterized by high extractivity and aromaticity. Leaf fermentation is carried out at special conditions and not as deep as in the production of long leaf black tea.
Pressed tea obtained by compressing benign waste tea production- cuttings, crumbs and coarsened leaves. Black and green brick teas are made from chips and crumbs, respectively, of black or green long leaf tea in the form of 200 g tiles. Brick tea is prepared from coarsened leaves and shoots in the form of bricks of 2 kg. . By the type and size of tea leaves packaged leaf tea is divided into large (leaf) and small. Mixing large tea with small tea is not allowed. According to quality indicators, long leaf black tea is divided into varieties - Bouquet, extra, highest, 1, 2 and 3rd. Tiled black tea is divided into the same varieties as long leaf tea, and tiled green tea is produced only in the 3rd grade. Brick green tea is not divided into varieties. On the label, in addition to the variety, its origin is necessarily indicated - Indian, etc.
In the process of assessing the quality of tea, mainly organoleptic indicators are evaluated, dry tea is evaluated by color, evenness and twisting of tea leaves, boiled leaves - by color, infusion - by taste, aroma, color and transparency. Requirements for each of the listed indicators are set differently for each variety. The higher the grade, the more transparent and brighter the infusion should be, the aroma is thinner and more harmonious, the tea leaves are more even and well twisted. The standard also limits humidity (no more than 8.5%, and for brick - no more than 12%), caffeine content (at least 1.8%) and tannin (in black at least 8%, in green 12%), the content of fines (no more than 1–3%) and ferroimpurities. It is necessary to store tea at a temperature of 16–18 ° C and relative humidity of air not higher than 70–75%. Guaranteed shelf life of packaged tea is 8 months. After this period, the possibility and term are determined further storage or the need for immediate sales of tea.
Coffee is the seed of the fruit of the coffee plant. Coffee has a strong tonic effect on the human body, due to its content in coffee beans 0.6-3% caffeine. The coffee plant is cultivated in the tropical countries of Africa, America, Asia, Australia. The main exporter is Brazil, which accounts for about 50% of world coffee exports. Taste and aroma properties, as well as color, sizes of coffee of different types are not the same. Usually, the type of coffee is given the name of the area where it is grown, or the port through which it is exported. Numerous types of coffee, depending on the producing continent, are divided into three groups: American, Asian and African. One of the best is Columbia, which is characterized by large smooth grains, strong infusion, excellent taste and aroma; Robusta, on the other hand, is of low quality, the taste of the drink is bitter-burnt, the aroma is weakly expressed. Commercial grade of roasted coffee depends on the type of coffee beans. The best types that form the basis of roasted premium coffee are the following: Colombia, Guatemala, Indian Arabica, Cameroon and others equivalent to them. For the preparation of roasted coffee of the 1st grade, Santos, Jima, Indian Robusta, Indonesian Robusta and others equivalent to them are used. IN retail raw coffee beans, natural roasted coffee beans, natural roasted ground coffee without additives, natural roasted ground coffee with additives, instant coffee. Raw (unroasted) coffee beans are unsuitable for making a drink, as they are characterized by a bitter astringent taste and a weak aroma, therefore, raw coffee must be roasted before drinking.
Examination of the quality of coffee is carried out in appearance, taste and aroma. In addition, they determine the humidity (no more than 7%), total ash content (no more than 5%), caffeine content (in coffee without additions no less than 0.7%), the degree of grinding, the content of metal impurities (no more than 5 mg per 1 kg ) and the amount of extractives, which increases when various substitutes are added to natural coffee. Therefore, for natural coffee, the amount of extractives is set in the range from 20 to 30%, and for ground coffee with additions - from 30 to 40% (per dry matter). It is better to store coffee in its raw form, and subject it to roasting immediately before being released for sale. This is due to the fact that roasted coffee beans, and especially ground coffee, are easily moistened during storage, perceive foreign odors, and quickly lose their pleasant taste and aroma. Raw coffee beans, when properly stored, not only do not deteriorate, but, on the contrary, become better. Therefore, sometimes coffee beans of low-quality varieties are aged for a number of years (10–14 or more) and receive a product that is very good quality. However, when stored in damp rooms, as well as when exposed to direct sunlight, the quality of raw coffee deteriorates. Warehouses for storing coffee should be clean, dry (with relative humidity not higher than 75%), at a temperature of 16-18°C. There are no guaranteed storage periods for raw coffee; roasted coffee beans - from 3 to 6 months, ground coffee, depending on the type of packaging - from 3 to 10 months.
Spices- products of plant origin containing a large amount of aromatic or specific flavoring substances. They have no independent nutritional value. They are used in very small quantities to give various dishes and products peculiar taste and aroma. Depending on which part (organ) of the plant they represent, spices are classified into the following groups: fruit- pepper of all kinds, cardamom, vanilla, anise, star anise, coriander; seed- nutmeg, mustard; floral- cloves, saffron, capers; cow- cinnamon; leafy – Bay leaf; root- ginger. In nutrition, spices are used mainly in dried form. Sometimes also referred to as spices spicy vegetables- dill, savory, parsley, tarragon, marjoram and horseradish rhizomes. Some types of spices, such as black and allspice, cinnamon, vanilla, cloves, nutmeg, star anise, ginger, cardamom, are produced only in countries with a tropical climate, therefore they are completely imported from Asia, Africa, South America. The rest of the spices are grown in our country. Pepper distinguish between bitter - black and white, fragrant and pod-shaped sharp (sweet Bell pepper belongs to the vegetable group). Bitter black pepper is the immature dried fruit of a tropical plant from the pepper family. Black pepper contains the alkaloid piperine. Ground pepper loses its taste and aroma faster. The quality indicators of black pepper are: weight of 100 pieces, the number of defective fruits (underdeveloped, pest-infested, crushed, with stalks, etc.), humidity (no more than 12%), total ash content and the content of ferrous impurities. Cardamom- it's dried unripe fruits tropical herbaceous plant ginger family. Vanilla- these are dried fermented pods of a tropical plant. The pods are harvested unripe and subjected to fermentation, during which up to 3% of vanillin accumulates - a substance that causes a pleasant vanilla aroma. Mustard goes on sale in the form of a dry powder and finished seasoning. Mustard powder is the crushed cake, aged for several months, that remains after the oil has been extracted from mustard seeds. Carnation are the dried flower buds of the clove tree. A dried carnation consists of a stalk (stem) and a head (unopened flower petals). Cinnamon- dried fermented bark of young shoots of the cinnamon tree. most valuable integral part is cinnamon essential oil (1.5–2%). Bay leaf- These are the dried leaves of the evergreen laurel plant.
Of the ready-made flavoring seasonings, mustard and horseradish are the most common. Ready-to-eat mustard is a homogeneous, spreadable product obtained by rubbing mustard powder with warm water and adding vegetable oil, salt, sugar, vinegar, various spices. Depending on the composition of the additions and their ratio, the taste and aroma of mustard change. Mustard contains up to 16% sugar, 1.3–2.5% salt, 6–8% fat. Horseradish table- this is a mashed mass of horseradish roots, filled with marinade (1: 1). Horseradish is a herbaceous plant that grows almost everywhere. The most valuable component of horseradish roots is the glycoside sinigrin, during the enzymatic cleavage of which allyl mustard oil is formed, which determines the sharpness of horseradish. The marinade recipe includes vinegar, salt, sugar. They also produce table horseradish with the addition of red beet juice. Evaluate the quality of table horseradish by taste and smell, color, content of coarsely ground particles (no more than 3%). It is recommended to store ready-made seasonings at a temperature of 0–2°C; warranty periods for storage are established for ready-made seasonings and only for some types of spices (mainly for mixtures). So, the warranty period of storage in refrigerators is 90 days, without refrigerators 45 days, horseradish in refrigerators is 45 days and without refrigerators up to 1 month.
Salt- almost pure sodium chloride, widely used as a flavoring seasoning for food, as a preservative. Salt is obtained from natural deposits. Depending on the nature of the deposit, rock salt, self-planting (lake), cage and boiled salt are distinguished. Rock salt lies in powerful layers under the soil layer, this salt is the purest. self-planting salt It is found in the form of sediments at the bottom of salt lakes, from where it is extracted by salt pumps. garden salt is obtained by draining sea (or salty lake) water into a special pool, where, as a result of increasing concentration, salt is deposited on the bottom. Evaporated salt obtained from salt water of natural or artificial sources by digestion to form small crystals. In addition, for therapeutic and prophylactic purposes, it is produced iodized salt with the addition of potassium iodide in the amount of 25 g per 1 ton of salt. Depending on the degree of grinding, ground salt is divided into numbers: 0; 1; 2 and 3. Most fine salt No. 0, the largest - No. 3. Salt of the 2nd grade is not produced by grinding No. 0. Ground salt can be seeded and unseeded. Depending on the quality indicators, salt, regardless of the number, is divided into four commercial grades: extra, highest, 1st, 2nd. The main indicator characterizing the quality and grade of salt is the content of sodium chloride. Depending on the variety, the content of sodium chloride in the salt must be at least 97.0–99.7% (on a dry matter basis).
TO alcoholic include beverages containing ethanol. The alcohol content of alcoholic beverages is expressed as a percentage by volume, i.e. the number of milliliters of absolute alcohol in 100 milliliters of the drink; in low-alcohol drinks in weight percent. Alcoholic beverages are obtained as a result of alcoholic fermentation of starch- or sugar-containing raw materials and its subsequent processing. The essence of alcoholic fermentation is that sugar, with the participation of the enzyme complex of yeast, is converted into alcohol and carbon dioxide. Depending on the raw materials, the method of preparation and the properties of the finished product, alcoholic beverages are divided into groups: strong alcoholic beverages, which include alcohol, vodka, alcoholic beverages, cognac, rum, whiskey; grape and fruit wines; low-alcohol drinks - beer, mash, honey drinks.
Alcohol widely used for food purposes, used in the form of rectified ethyl alcohol obtained from grain, potatoes, sugar beets or sugar production waste - molasses. It is the main raw material for the preparation of many types of alcoholic beverages. Depending on the degree of purification of raw alcohol and the type of feedstock, rectified ethyl alcohol is produced in three grades: extra, highest purification and 1st. The higher the grade, the greater the content of ethyl alcohol and the less impurities. So, the content of ethyl alcohol in the extra grade is 96.5%, in the highest purity alcohol 96.2%, in the alcohol of the 1st grade 96.0%. Of the impurities, the standard limits the content of aldehydes, fusel oils, esters and free acids. In appearance, alcohol of any kind should be a clear, colorless liquid without turbidity and precipitation. The taste and smell should be characteristic of each grade of alcohol, without foreign tastes and odors. Vodka- a strong colorless alcoholic drink prepared by mixing rectified ethyl alcohol of the highest purity and softened water, followed by treatment of the resulting mixture with activated carbon and filtration. In the process of treatment with activated carbon, some substances are removed from the solution that give vodka an unpleasant taste and smell, while complex compounds are formed that improve the taste and aroma of vodka. The taste and smell of vodka depend on the quality of the raw materials used (water and alcohol), the duration of contact of the mixture with activated carbon, as well as the presence and nature of additives. Produce vodka: Vodka, Extra, Stolichnaya and others. To improve the taste, sugar is added to vodka. The quality of vodka is evaluated by appearance, taste and smell, color and strength (alcohol content), content of aldehydes, fusel oils and esters; the alkalinity of vodka is also limited. Vodkas contain 40%, 45%, 50 and 56% alcohol.
Liquor and vodka products- These are drinks made from rectified alcohol, softened water, sucrose and vegetable aromatic raw materials, which gives them a certain taste, smell, color. Vegetable aromatic raw materials used in alcoholic beverage production can be divided into two groups: fruit and berry, which is characterized by high extractiveness, intense color and gives the products the appropriate fruit or berry flavor and aroma; essential oil - these are various parts of plants (herbs, leaves, roots, etc.) containing essential oils and other flavoring substances that give drinks a spicy or “medicinal” taste and aroma; this type of raw material has little effect on the color and extractivity of drinks. The main semi-finished products for the production of alcoholic beverages are fruit drinks, fortified juices, aromatic spirits, infusions and sugar syrup. Morses is a water-alcohol extract from fresh, frozen or dry fruits and berries. Alcoholic juices are obtained by squeezing juice from fresh fruits and berries, followed by the addition of up to 25% alcohol. aromatic alcohol obtained by distillation of aromatic substances (together with alcohol) from essential oil raw materials, filled with 50–60% alcohol. Infusions are obtained by infusion of essential oil raw materials on diluted alcohol. Sugar syrup is prepared from sugar, to prevent the crystallization of sucrose, it is heated with citric acid, as a result of which part of the sucrose is split into glucose and fructose.
Liqueurs- products characterized by high taste and aromatic properties and great content Sahara. Most liqueurs are aged in oak barrels from 6 months up to 2 years, as a result of which their taste and aroma improve. Strong liqueurs characterized by a spicy or burning taste due to the use of essential oil raw materials. Dessert liqueurs and creams have a lower strength than strong ones, and creams, in addition, contain a lot of sugar and therefore have a viscous consistency. They have a pronounced spicy taste and aroma of fruits or berries with a slight spicy taste and smell. The liqueurs are characterized by a pronounced fruit and berry aroma and taste, high extractivity, intense color, and low strength. Punches are consumed after diluting them with hot tea, boiling water or mineral water (approximately 1:1).
Tinctures are sweet, semi-sweet and bitter. Sweet tinctures are close to liqueurs, differ from them mainly in their lower sugar content, have a fruit and berry taste and smell. Semi-sweet tinctures are made stronger and less sweet. For their preparation, along with fruit and berry, essential oil raw materials are used. Bitters differ from other types of liquors in the absence of sugar. , have a spicy or burning taste due to the use of essential oil raw materials, and strong tinctures and balms, in addition, a high fortress. Dessert drinks are characterized by a lower strength, fruit and berry aroma compared to other groups of alcoholic beverages. Aperitifs are slightly sweet drinks with a strongly pronounced spicy taste and aroma, which is why they are used to stimulate the appetite. The quality of alcoholic beverages is evaluated by taste, smell, color, transparency, alcohol content, total extract, sugar and acids.
Alcoholic beverages are recommended to be stored at a temperature of 10 to 20°C. Painted products should be stored in dark rooms, as under the influence of light, coloring substances can be destroyed. For vodka and alcohol, the storage temperature is not regulated. When storing vodka, it must be taken into account that the freezing point of 40% vodka is about -38°C. As the concentration of alcohol increases, the freezing point decreases. Warranty periods for the storage of alcoholic beverages are established depending on the content of alcohol and sugar in them - from 3 (sweet and semi-sweet tinctures) to 8 months. (strong liqueurs and creams).
Grape wines called alcoholic beverages containing 9–20% alcohol and obtained by fermenting grape juice with or without pulp. Along with alcohol, grape wines contain organic acids, sugar, valuable minerals (for example, phosphorus), tannins, pectin and coloring substances. Grape wines almost completely retain the constituent parts of the grapes, with the exception of sugar, which is completely or partially fermented into alcohol. Therefore, wines have some nutritional, as well as dietary and medicinal properties. It is known that in case of some epidemic diseases, red wines containing a large amount of tannins and coloring substances have a preventive effect on the human body. Depending on the type of raw material, grape wines are divided into varietal, made from grapes of one variety, and blended, made from grapes of several varieties. In the manufacture varietal wines no more than 15% of grapes of other varieties of the same botanical species may be used. Depending on the quality and aging period, grape wines are divided into ordinary, vintage and collection. Ordinary wines long time do not withstand, but put on sale no earlier than three months after their manufacture. Fine wines are high-quality wines obtained from certain grape varieties, aged for at least 1.5 years (counting from January 1 of the year following the harvest). Collection wines are vintage wines of particularly high quality. Collectible wines are aged in excess of the periods provided for fine wines, at least 3 years after bottling. Depending on the preparation technology and composition, grape wines are divided into: table wines (dry, with a residual sugar content of up to 1%, and semi-sweet); fortified (strong and dessert - semi-sweet, sweet, liquor); flavored (strong, dessert); sparkling; effervescent, or carbonated. Each of the varieties, in turn, is divided into types.
Table wines obtained by complete or incomplete fermentation of grape juice without the addition of alcohol; they contain 9–14% alcohol. According to the sugar content, table wines are divided into dry , containing sugar up to 1%, semi-sweet 8%. By color, table wines are divided into red, white and rosé. A feature of the preparation of red wines is that they are obtained from colored grape varieties, and the fermentation of juice, as a rule, is carried out with the skin (pulp), in which coloring substances are concentrated. Since, along with coloring substances, tannins pass from the skin into the must, red wines, unlike white ones, are characterized by an astringent, tart taste.
Fortified wines are generally characterized by a higher alcohol content (12–20%). A feature of the preparation of wines of this group is that during the fermentation process, when the right amount of sugar remains, rectified alcohol(according to the strength of the wine) and thereby interrupt the fermentation. These wines are made from grapes with a high sugar content (24-40%). If the sugar content of the grapes is insufficient, then boiled grape juice(but not sugar). According to the alcohol content, fortified wines can be divided into strong (17–20%) and dessert (12–17%). Fortified wines, depending on the type, contain sugars from 0.2 to 14 g/100 ml . Dessert fortified wines are divided into semi-sweet (5–12 g/100 ml), sweet (14–20 g/100 ml) and liqueur (21–35 g/100 ml) sugar content.
Sparkling wine unlike other wines, they contain bound carbon dioxide, which is formed as a result of secondary fermentation wines (wine materials). Champagne is the most common sparkling wine. Champagne wine materials are young table wines obtained from certain grape varieties. Champagne is carried out by tank or bottle method. Champagne bottles are sealed with polyethylene or special cork stoppers to prevent leakage of wine and carbon dioxide. Corked bottles are sent for finishing. Champagne by bottle method lasts about 3 years, by tank method - about a month. The quality of bottled champagne is higher. There are ordinary, or ordinary, champagne and seasoned. Aged champagne is obtained by secondary fermentation in bottles and aging in them for at least 3 years. Depending on the sugar content (in g / 100 ml), Soviet ordinary champagne is divided into the driest (0.8-1.3), dry (3-3.5), semi-dry (5.0-5.5), semi-sweet (8.0–8.5), sweet (10.0–10.5); Soviet aged champagne - for brut (no more than 0.3), the driest (0.8–1.3), dry (3.0–3.5), semi-dry (5.0–5.5). The alcohol content in all types of ordinary and aged champagne is 10.5–12.5%. Sparkling muscats are made by secondary fermentation of champagne materials mixed with must from muscat grapes. Champagne is carried out by the reservoir method. Sparkling Muscat contains 11.5% alcohol and 9–12 g/100 ml sugar .
Examination of wines is carried out primarily on organoleptic indicators. Organoleptic evaluation of wines especially important, as it makes it possible to reveal the subtlest shades of their taste, aroma and color. Wines that are identical in chemical composition often have different shades of taste and aroma. Only when organoleptic evaluation one can distinguish ordinary from vintage wines, young from aged ones. Special conditions are created for tasting, since all the human senses are involved in assessing the quality of wines and nothing should interfere with normal perception. Assess the quality grape wines according to a 10-point system, in which 8 points are assigned to taste and bouquet, the other two - to color, transparency, typicality. A wine with a score of 9–10 is considered excellent, and a wine with 8 points is considered good. Ordinary wines with a score below 6 points and vintage wines below 7 points are defective or sick, and are not allowed to be sold. For each type of wine, the amount of sugar, alcohol and titratable acidity are normalized; the amount of volatile acids, sulfurous acid, copper and tin is also limited.
Cognac- This is a strong alcoholic drink, characterized by a rich flavor bouquet and aroma, is a good tonic drink. Cognac is obtained by mixing aged cognac spirit, water and sugar. Cognac alcohol is distilled from young table wines and aged first in new, and then for a number of years in old oak barrels. In the process of aging from oak staves, some substances (coloring, tanning, etc.) pass into alcohol, partial oxidation of alcohol and the formation of new complex substances (esters) occur, as a result of which the color of alcohol becomes more and more intense, pleasant taste and aroma develop. . These processes are extremely slow, over many years. Therefore, the longer cognac alcohol is infused in barrels, the higher its quality and the higher the quality of cognac prepared from it. Cognac alcohol has a strength of 60-70%. To reduce the strength, cognac alcohol is diluted with distilled water, and to improve the taste, add a small amount of Sahara. In the production of ordinary cognacs, cognac spirit is sometimes diluted with softened water mixed with young cognac spirit and infused with oak shavings; to enhance the color intensity of low-aged alcohols, color is used. After mixing the components, the cognac is kept for 3 to 6 months, then filtered and bottled. Depending on the quality, cognacs are divided into ordinary, vintage and collection. Ordinary cognacs are made from cognac spirits aged from 3 to 5 years. These include cognacs, indicated by asterisks, and the number of asterisks corresponds to the number of years of aging cognac spirit. Vintage cognacs are made from cognac spirits with an average aging period of over 6 years and are divided into: aged cognac "KB" from aged cognac spirits of middle age from 6 to 7 years; cognac aged highest quality"KVVK" - from aged cognac spirits of middle age from 8 to 10 years; cognac old "KS" - from aged cognac spirits of middle age 10 years and older. Vintage cognacs are called collections, additionally aged in oak barrels for more than 6 years. In appearance, cognac is a clear liquid from light golden to light brown with a golden hue. The strength of cognacs is on average 40–43%. In cognacs, the content of methyl alcohol, tin and iron is limited. It is not allowed to sell cognac with a sediment, cloudy, with an unusual smell and taste.
Store wines at a temperature of 8-16°C, and table semi-sweet wines - at a temperature
from -2 to +8°С. The relative humidity of the room air should be 70–75% for bottled wine and 75–80% for barreled wine. Guaranteed storage periods are set depending on the type of wine, ranging from 1 to 5 months. from the date of issue by the manufacturer. For cognac, warranty periods have not been established. During storage, the quality of wines can be improved by continued maturation (mainly in barreled wine) and aging (bottled only). The deterioration of the quality of wines occurs due to the development of diseases, defects and shortcomings in them.
Diseases of wine called defects caused by the vital activity of microorganisms. The most common diseases are as follows. Blossoming of wine is caused by filmy yeast and is expressed in the appearance of a wrinkled yeast film on the surface of the wine, and in later stages - in the turbidity of the wine, the appearance of an unpleasant, musty taste and smell. It develops in wine with free access of air (the presence of oxygen). Acetic souring, as well as flowering, most often develops in table wines. Under the influence of acetic acid bacteria, alcohol is gradually oxidized to acetic acid, due to which the wines acquire a sharp unpleasant acidity and can completely turn into vinegar. This disease can also develop only with air access. Under anaerobic conditions (without access to air), diseases such as obesity and rancidity, mouse taste, as well as lactic acid, mannitol and propionic fermentation can appear in wines. With all these diseases, wines acquire an unpleasant taste and smell, turbidity appears, and the content of volatile acids increases. With the advanced stages of the disease, wines become completely unfit for consumption. With an insignificant degree of the disease, it is possible to “treat” and correct wines by pasteurization, treatment with sulfur dioxide, filtration, pouring, fining, etc.
wine defects- caused by chemical, biochemical or physico-chemical processes and are manifested in the formation of precipitation, turbidity, color change, appearance bad aftertaste- influenced by light elevated temperature, enzymes, interactions of components and some other reasons. The most common defects are the following: black cass - blackening of wines caused by the interaction of iron salts with coloring and tannins of wine; oxidase cass - browning of wine, which occurs under the influence of oxidative enzymes that enter the wine from diseased and rotten grapes and affect the tannins and coloring substances of wine; copper cassette - the appearance of turbidity and sediment of a red-brown color due to high content copper salts in wine. A number of defects can also be caused by the use of low-quality raw materials (contaminated, diseased, etc.), a violation of the cooking technology (temperature, duration of the must infusion on the pulp, etc.), as well as poor preparation of equipment and containers.
TO low alcohol drinks include beer, mash and honey drinks. Beer- a drink obtained by fermenting wort and containing from 3.5 to 12.5% alcohol. The raw materials for making beer are barley, hops, softened water, brewer's yeast; for some varieties also unmalted materials - rice, corn, soybeans, etc. Barley is used in brewing in the form of malt. Malt is a grain that has been germinated, dried at a certain temperature and crushed after separation of the sprouts. Different types of beer differ from each other in the content of extractive substances and their character, depending on the type of malt, the type and amount of unmalted materials introduced, the content of hops, alcohol and dissolved carbon dioxide, acidity, color. Beer color is divided into light and dark varieties. The color of the beer is determined by the type of malt used. Light beers are made from light malt. Dark beer is obtained from dark malt. The quality of beer is judged by its transparency, the height of the foam when poured into a glass and its persistence, taste and aroma. For each brand of beer, the alcohol content (in weight percent), acidity, carbon dioxide content, the concentration of the initial wort (i.e., the content of extractives in the wort before the start of fermentation) are normalized; the stability of beer (in days) is also provided. The stability of unpasteurized beer depends on its strength and the amount of hop substances and is 3–17 days; resistance of pasteurized beer is 1–3 months. It is not allowed to sell beer: with the presence of turbidity and sediment (with the exception of Porter and Velvet); forming, when poured into a glass, very low or rapidly falling foam (previously 1.5–2 minutes); having an uncharacteristic taste and aroma for this variety.
Soft drinks depending on the type of raw material, composition and method of preparation, they are divided into the following types: mineral water; carbonated drinks; non-carbonated drinks; syrups; juices and extracts; fermented drinks. Mineral water Distinguish between natural, extracted from underground sources, and artificial. According to their chemical composition, natural mineral waters are divided into chloride, sulfate, hydrocarbonate and others, and according to their purpose they are divided into table waters (for example, Narzan, Essentuki No. 20), dietary (for example, Berezovskaya) and therapeutic (Essentuki No. 4, Essentuki No. 17) . All natural mineral waters are carbonated with carbon dioxide before being bottled. Artificial mineral waters are obtained by introducing chemically pure salts of sodium, magnesium and calcium into drinking water, followed by carbonation.
Carbonated drinks are carbonated drinking water, which contains sugar, aromatic substances, natural juices or extracts, food acid. Bottled carbonated drinks, depending on the recipe, are divided into the following types: on natural raw materials (juices, extracts, infusions), on synthetic essences, tonic, i.e. containing substances that act excitingly on the central nervous system, fortified, containing ascorbic acid(vitamin C) or high vitamin extracts; for diabetics, containing instead of sugar saccharin, sorbitol and xylitol.
TO still include hot fruit and berry drinks made from fruit and berry juices, sugar, food acid and grape wines, as well as cold coffee yy drink, which is black coffee with sugar and cognac, syrups, nectars, juices, extracts. syrups- these are condensed solutions of juices, aromatic substances, food acids, sugar and other components. There are natural syrups, prepared on natural fruit and berry raw materials (juices, fruit drinks, extracts), and artificial ones, prepared using synthetic essences. extracts obtained by boiling fresh or canned juices to a content of 57–62% solids; according to their quality they are divided into the highest and the 1st grade.
Juices obtained from fresh fruits or berries. Depending on the method of production and composition, juices of the following types are produced: natural, produced without the addition of sugar and other substances, clarified and unclarified, of the highest and 1st grade; with pulp, which contain finely chopped pulp of fruits or berries, natural and with sugar, are not divided into commercial grades; with sugar - clarified and unclarified, not divided into commercial grades; concentrated, prepared by boiling natural juices, clarified with the exception of malic juice, which can be clarified or not clarified, these are produced pasteurized or canned with sorbic acid. Natural juices with sugar and pulp are produced only sterilized. Nectars are pulpy juices that have a thick, opaque consistency.
fermentation drinks prepared using fermentation, they include kvass, fruit drinks and some other drinks. Kvass is a low-alcohol drink containing no more than 1.2% alcohol. Depending on the type of the main raw material, bread and fruit kvass is distinguished. Bread kvass is obtained by fermentation of kvass wort, made from dry kvass or kvass bread, rye and barley malt, rye flour and sugar. The persistence of kvass is at least 2-4 days, depending on the type.
Store drinks at a temperature of 3–4°C, juices and extracts - from 0 to 20°C, beer and carbonated drinks - not higher than 12°C, mineral waters - from 2 to 15°C, syrups and fruit drinks - from 12 to 20 °C. Beverages containing gas are recommended to be stored in a horizontal position in order to avoid drying out of the cork and loss of tightness.
The Law of the Russian Federation "On the Protection of Consumer Rights" has created an additional legal framework for merchandising. Therefore, a modern specialist working with goods needs to have a broad outlook in order to be properly suited for making decisions. right decisions in the production and distribution (logistics) of goods.
Commodity research of flavored goods is a part of commodity science that determines specific consumer values based on specific flavoring and biologically active substances. These substances determine the consumer value of flavor products, since have the ability to satisfy the physiological and aesthetic needs of a person (for example, quenching thirst with a drink in a convenient bottle). The degree to which these needs are met or not met ultimately determines the market demand for these products.
Knowledge about flavor products is needed not only for merchandisers, but can be useful for managers, trade and industrial enterprises, agricultural workers, marketers, experts and economists.
The purpose of studying the commodity science of taste products is to gain knowledge on the formation of quality in the production process, the main characteristics of goods, as well as their changes at the stages of distribution and storage, identification and examination of product quality based on the requirements of standards.
Taste products are diversity food products, which have a stimulating effect, improve the taste and aroma of food and, in general, contribute to its more complete assimilation. The question of the inclusion of alcoholic beverages and tobacco products in the food group has been the subject of a long discussion among scientists. However, regardless of the opinion of scientists, for many millennia humanity has really existed with alcoholic beverages and tobacco products, directs a huge creative and financial potential to the development of new technologies and, obviously, will never deny itself the pleasure of using them.
All food products in their composition contain substances that allow, using organoleptic evaluation methods, to determine their taste, quality and suitability for consumption.
The main difference between taste products and other food products is the presence of biologically active substances in them that affect the human body and have an exciting effect on it or give new taste sensations when added to food.
Commodity classification divides all taste products into groups:
soft drinks and mineral waters, including artificial ones;
low alcohol drinks (beer, cocktails, etc.);
alcoholic drinks (grape and fruit wines);
strong alcoholic drinks (vodka, rum, whiskey, gin, etc.);
food ethyl alcohol, rectified;
spices and seasonings;
tobacco and tobacco products.
1.1 Tea and tea drinks
Tea is one of the most ancient drinks, the use of which is inextricably linked with the national culture, economy and historical traditions of many peoples. According to most prominent foreign scientists, China should be considered the birthplace of tea.
China not only gave the world the name of tea and taught mankind to use tea as a drink, but also discovered the tea plant itself - the tea bush, first mentioning it almost 4700 years ago (770 BC). The leaves of the tea plant were originally used as a medicine - they were dried, brewed and drunk. Ancient Chinese scriptures say "Tea enhances the spirit, softens the heart, relieves fatigue and headache, stimulates the mind, prevents laziness from settling in, lightens and refreshes the body, enhances receptivity, increases efficiency."
The first people in Russia to recognize tea were the inhabitants of Siberia, and long before its appearance in Europe. In 1638, the ambassador of the Moscow State, Vasily Starkov, brought it as a gift from the Mughal Khan to the Moscow Tsar. Despite the high cost of tea, its import to Russia from China began to grow, and tea drinking gained wide popularity.
Then the question arose about the acclimatization of tea plants in Russia, and the most suitable climatic conditions for growing tea turned out to be on the Black Sea coast of the Caucasus. For the spread of tea culture in the Caucasus, advanced Russian scientists of that time did a lot; geographer Voeikov A.I., chemists Butlerov A.M. and Mendeleev D.I., botanist Zeitlits N.K. Today, tea is considered the most common drink in the world.
Currently, more than 20 countries are engaged in tea production: India, China, Sri Lanka, Russia, Japan, Indonesia, Taiwan, Turkey, Georgia, Azerbaijan, Iran, Pakistan, Burma, Kenya, Argentina, Brazil, Mexico, etc. .
The average annual per capita tea consumption in the most tea-consuming countries is defined in grams per person:
Ireland 3.450, UK 3.150, New Zealand 2100, Iraq 2000, Turkey 2000, Russia 842 (12th).
In the CIS countries, the largest consumption of tea was noted in Turkmenistan 2275, Tajikistan 2170, Uzbekistan 1872.
Consumer properties of tea
Consumer properties of tea directly depend on its chemical composition. Tea has been studied for centuries, and scientists have been working on revealing its composition for at least a hundred and fifty years, only in recent decades has it become possible to get a relatively complete picture of what chemicals are in tea. But even today, some chemical substances in tea remain unexplored or are known only in the most general form.
If at the end of the 19th century it was believed that tea consists of four or five basic substances, now tea contains dozens of only large groups of substances, each of which includes many complex and simple elements. The total number of chemicals and compounds included in tea is still impossible to calculate, ten to fifteen years ago there were about 130 of them, and now about 300 have already been discovered, and 260 of them have already been identified, i.e. reveal their formula. Consequently, tea is the most complex and most diverse plant in its chemical composition.
It should be borne in mind that the chemical composition of green tea leaves and dry ones is not the same. In dry tea, it is more varied and complex.
Studies have shown that tea consists of 30-50% of extractives, i.e. substances soluble in water. In practice, solubility is never fully realized. Green teas contain more soluble substances (40-50%), while black teas contain less (30-45%). In addition, the younger, the higher the quality of the tea leaves, the richer in extractive substances the dry tea obtained from them. And vice versa, the older, coarser the leaves, the less soluble substances pass into the infusion, the less tasty the tea is.
From soluble substances, first of all, attention should be paid to the six most important groups or constituents of tea: these are polyphenolic substances, essential oils, alkaloids, amino acids, pigments and vitamins. Most of them have been known for a long time, but the old ideas about all these groups of substances have expanded to a large extent.
Content is also important. water in tea raw materials, since the above-mentioned components are dissolved in it. The content depends on the age of the tea leaf, collection time, meteorological conditions, place of growth and other factors. Depending on the quality of the feedstock, the moisture content of fresh tea leaves ranges from 73 to 81%, dry matter is 19-27%. In the finished tea, the moisture content is reduced to 3-7%, and the amount of solids, respectively, increases to 93-97%.
Polyphenolic (tannin) substances- one of the essential components of tea and tea infusion, the main part of which is represented by a tannin-catechin mixture. They make up 15-30% of tea and are a complex mixture of more than three dozen polyphenolic compounds, consisting of tannin and various catechins, polyphenols and their derivatives. It should be borne in mind that tea tannin, or theotanin, is not equivalent to pharmaceutical tannin or gallotannin. Theotanine is a complex chemical complex, the composition of which has now been fully deciphered. The notion that tannin gives tea bitterness is wrong. If fresh tea leaf tannin really has a bitter taste, then after enzymatic treatment this bitterness disappears and tannin in tea acquires a pleasant astringency, which gives the main taste to the tea infusion.
It should be especially emphasized that tea tannin and catechins have the properties of vitamin P, and it is precisely because of the presence of tannin that tea is the main source of this important vitamin for humans.
As a rule, the content of tannin in green teas is much higher than in black teas (almost twice), because in green teas tannin is almost in an unoxidized state, while in black loose leaf tea up to 40-50% of tannin is oxidized. Usually, all higher grade teas contain more tannin than lower grades.
The tannins of tea do not remain unchanged. Their oxidation products - quinones, which appear during the fermentation of tea, in turn, oxidize other substances of the tea leaf and form many substances involved in creating the aroma, tart taste and color of the tea infusion. Thus, the importance of tannins in tea is enormous.
Essential oils are available both in the green leaf and in the finished tea. Despite their extremely small amount, they attracted the attention of a person more than other substances: it was they who rightly attributed the unique tea aroma. Hence, the quality of teas also depends on them. It has now been established that green tea leaves contain only about 0.02% of essential oils. This means that in order to obtain 100 g of these oils in pure form more than half a ton of tea leaves must be processed. Although the loss of essential oils reaches 70-80% during the processing of tea leaves, another process also occurs - the emergence of new essential oils. The number of chemical components in the composition of essential oils in the finished tea reaches, according to some sources, up to 20 and
higher, and according to other, newer information - up to 32. And yet, it is among the essential oils that there is a known number of still unexplained and a number of chemically undiscovered, although discovered compounds. Many essential oils have scents of roses, honey, vanilla, citrus, lilac, and cinnamon. It is not surprising that a mixture of such an assortment of odorous substances can create a bouquet that is unique in its aroma.
Chemically pure essential oils are aliphatic and aromatic acids and other extremely volatile, easily evaporating compounds. Most of them are able to volatilize only with a significant increase in temperature, but also with improper storage or improper brewing. In addition, the content and composition of essential oils and their solubility in different types of tea are different. The largest amount of essential oils in the form of soluble aromatic aldehydes is found in turquoise (oolong) teas, the most fragrant of all types of tea, which is why they are often used for admixture with some varieties of black tea. On the contrary, in green and yellow teas, aromatic aldehydes, which are part of essential oils, are in a bound state and therefore are less likely to enter the infusion, do not take an active part in the formation of the aroma of the finished tea. There, the aroma is created mainly due to other chemicals, primarily tannin.
The main components of tea are alkaloids. Among the alkaloids, the most famous has always been and remains caffeine, or, as it is also called in the composition of tea, theine. Caffeine is one of the main ingredients that attract people to tea as a tonic. In its pure form, it is a colorless, odorless, but bitter-tasting substance, which is contained, however, not only in tea, but also in coffee, cocoa, kola nuts, mate and some other tropical plants.
Contrary to popular belief, coffee contains much more caffeine, tea contains 4% more caffeine. Tea caffeine, or theine, has a milder effect on the cardiovascular and central nervous system than coffee caffeine for a number of reasons: firstly, because less tea is usually taken to brew tea than coffee, and, therefore, create a lower concentration of caffeine, and secondly, caffeine acts in tea not in isolation, but in combination with tannin, forming a compound of caffeine tannate, which acts more smoothly. Tea caffeine has another remarkable property: it does not linger, does not accumulate in the human body, which eliminates the danger of caffeine poisoning with constant tea consumption.
Caffeine is one of the few tea substances whose composition and quantity change very little during processing. Meanwhile various varieties Teas contain varying percentages of caffeine. For a long time it remained a mystery. Then it turned out that caffeine is distributed unevenly in the tea plant. The first leaf of the flush contains 4-5% caffeine, the second - 3-4%, the third - 2.5%, the rest - from 0.5 to 1.5%. There is no caffeine in tea seeds. This suggests that caffeine is synthesized by the plant during the cultivation of the tea bush. From this it is clear that high quality teas made from the first leaves contain more caffeine than teas from coarse raw materials.
Some consumers are mistaken in thinking that caffeine determines the strength of tea. This is absolutely not true. For example, Ceylon tea, which is considered to be strong, contains much less caffeine than Chinese teas, which are considered weak among the mass consumer.
In addition to caffeine, tea also contains small amounts of other alkaloids. These are water-soluble theobromine and theophylline (they are good vasodilators and diuretics). Adeine, sparingly soluble in water, and guanine, a purine base, completely insoluble in water, have toxic properties. They can be removed from the tea leaf into the infusion only as a result of prolonged boiling and heating of the brewed tea.
Protein substances together with free amino acids make up 16 - 30% of the dry mass. Proteins are the most important component of the tea leaf. All enzymes are also proteins. In addition, proteins serve as a source of those amino acids that arise during the processing of tea leaves into finished tea. Green teas are especially rich in proteins.
The tea leaf contains mainly alkali-soluble proteins - glutelins, and to a lesser extent water-soluble proteins - albumins. In the process of leaf processing, the amount of albumin in tea is reduced by 10%. Ready-made green tea contains more albumins, while black teas mainly contain glutelins.
The increased content of proteins does not harm the quality of green tea, but reduces the quality of black tea due to the deterioration of its taste and color, since protein-tannin complexes insoluble in water reduce the content of extractive substances in tea infusion, which is confirmed by the faded color of tea.
Tea contains 17 amino acids. Among the amino acids of tea there is glutamic acid, which actively contributes to the restoration of the depleted nervous system.
Amino acids, when interacting with sugars, as well as tannins and catechins, at elevated temperatures during the production of tea, form aldehydes, which contributes to the formation of tea aroma.
Dyestuffs in the composition of tea, they also play an important role. The ability of tea infusion to take on different colors, creating all sorts of shades from light green to dark olive and from yellowish and pinkish to red-brown and dark brown, has long been noticed by people and associated with the presence of various dyes in tea. However for a long time believed that the main dye are tannins. Meanwhile, pigments such as the well-known chlorophyll, found mainly in green tea, as well as xanthophil and carotene, which are present mainly in black teas, take part in the pigmentation of tea infusion.
More thorough research in recent years has shown that the color of the infusion is associated mainly with two groups of coloring substances, thearubigins and theaflavins. The first give reddish-brown tones, make up 10% of dry tea, the second give golden-yellow tones and make up only 2%. At the same time, theaflavins consist of theaflavin itself and theaflavin gallate and are very unstable substances: at the slightest oxidation, they turn into thearubigins. This property of tea pigments explains many properties of the infusion - its browning during long-term storage. This means that the theaflavins are oxidized, creating not only color, but also the tone and brightness of the infusion.
The absence or presence of theaflavins in tea thus serves as a fairly accurate and demonstrative indicator of tea quality.
"So, the ratio of theaflavins and thearubigins in good tea equals 1:10, and in bad 1:20. This makes it possible to develop a simple and accurate scale for assessing the quality of tea, expressed in exact numerical terms.
According to international rules, any blend of tea must have a ratio of theaflavins and thearubigins of at least 1:16, i.e. be at least average in quality, and above 1:25 the tea must be declared unfit for consumption and withdrawn from sale.
In addition to the listed most important groups of substances, mineral, inorganic, resinous substances, as well as organic acids contained in tea in small quantities, are essential for the consumer.
Minerals tea contains 4 - 7%. They are not limited to iron salts, which have been discovered in tea for a relatively long time. In addition to ferrous compounds, tea also contains metals such as magnesium, manganese, and sodium. Together with silicon, potassium, calcium, they are extremely important for human nutrition.
trace elements teas - fluorine, iodine, copper, gold and others, are part of complex compounds, and being in a colloidal state, they are able to dissolve in water.
Particular attention should be paid to phosphorus and its compounds. The higher the grade of tea, the more phosphorus and potassium it contains. The latter is very important for maintaining the normal activity of the cardiovascular system.
Resinous substances- these are complexes of complex chemical composition: alcohols (resenols), resin acids, resin phenols and other organic compounds. They are still very little studied, but their role in tea is important: they act mainly as carriers and fixers of tea aroma. Therefore, high-quality teas are characterized by a high content of resinous substances.
Organic acids - they are about 1% in tea, which include oxalic, citric, malic, succinic, pyruvic, fumaric and other acids. During the processing of the tea leaf, acids react with alcohols to form esters, which are part of the essential oils of tea.
Enzymes found in tea mainly in an insoluble, bound state. These are biological catalysts, with the help of which all chemical transformations occur both in a living tea plant, during its growth, and in the process of tea leaf processing. Considering that each enzyme has the ability to act only on a certain substance, without affecting others, using different enzymatic-oxidative processes, teas of different types, varieties and qualities can be obtained from the same raw material.
The main biocatalyst of the tea leaf during fermentation is polyphenol oxidase, which is mainly in the state associated with insoluble parts of the cell. Therefore, when processing tea leaves, the process should be carried out in such a way that even before fermentation begins, most of the polyphenol oxidase is in a soluble form. In addition, peroxidase, catalase, invertase and others are very active in the tea leaf, with the help of which the transformation of those substances that are affected by these enzymes is carried out.
pectin substances are colloidal substances with a complex composition. Their content in tea ranges from 2 to 3%. In the presence of sugars and acids, they can form gelatinous masses - jelly. Pectins are of no small importance for maintaining the quality of tea: such a physical property of tea as its hygroscopicity is associated with them. With a lack of pectin acid in tea, its hygroscopicity increases sharply, and, consequently, the tea spoils faster. The fact is that pectic acid covers each tea leaf with a thin gelatin film that is poorly permeable to moisture and thus plays the role of a “raincoat” for tea. Recently, the positive role of pectins for the human body has been increasingly determined, especially in the treatment of gastrointestinal diseases. Good-quality teas tend to contain more water-soluble pectins than poor-quality teas.
Carbohydrates in tea are represented by a wide range - from simple sugars to complex polysaccharides. The higher the percentage of insoluble carbohydrates in tea, the lower its grade. Therefore, insoluble carbohydrates are a kind of ballast for tea. Insoluble polysaccharides, just unnecessary for a person - starch, cellulose, hemicellulose, contain up to 12% in tea. But useful carbohydrates - sucrose, glucose, fructose, maltose, and from 1 to 4% of them in tea are soluble. The presence of soluble sugars is one of the great benefits of tea and, combined with iodine and vitamin P, makes tea an ideal anti-sclerotic drink. Part of the sugars, being in a bound form with vitamin B, ensure its safety in tea.
Nature has created a kind of chemical laboratory in the tea leaf. The most complex chemical processes of oxidation and transformation of some substances into others occur continuously in the tea leaf, not only while it is alive, while it grows, but also when, getting to the factory, it is subjected to all kinds of technological operations - withering, twisting and fermentation.
The chemical composition of tea changes continuously, until the end of tea drinking. In addition, the chemical composition of tea is related to the growing conditions and processing method, which is why teas from different growing areas, different types and even different varieties have different chemical composition. That is why different types and varieties of tea affect the human body differently.
vitamins green tea leaves contain significant amounts. Fresh tea leaves contain 4 times more vitamin C than lemon juice, but some of the vitamin C is lost during processing. Nevertheless, it remains not so little, especially in green and yellow teas, where there is 10 times more ascorbic acid than in black teas, so in green tea its content is up to 135 mg%, and in black tea - up to 20 mg%. Vitamin C is practically not destroyed by the action of boiling water during brewing, as it is in combination with tannin.
Another important vitamin in tea is vitamin P, which helps strengthen the walls of blood vessels and prevents internal hemorrhages. Tea tannins have the properties of vitamin P. Vitamin P in combination with vitamin C enhances its activity, which increases the body's resistance to infectious diseases. According to the content of vitamin P, tea has no equal in the plant world, in this respect it is much richer than buckwheat (85 enzyme units in tea, 61 in buckwheat). Green tea has the highest P-vitamin activity. In dry green tea, the content of vitamin P reaches 20,000 mg%, and in black - 10,000 mg%.
In addition, tea contains vitamins: B1 (thiamine) - 0.003-1 mg%; B2 (riboflavin) - 0.6-1.1 mg%; PP (nicotinic acid) - 5.4-15.2 mg%; B3 (pantathenic acid) - 1.4-4.0 mg%, as well as vitamins A, K, E.
Taste products- a group of food products, the main components of which are flavoring substances that have a specific effect on the digestive and nervous system human body.
Flavoring substances include ethyl alcohol, organic acids, alkaloids, essential oils, mineral and organic salts. Taste products stimulate the activity of the digestive system, thereby improving the appetite and digestibility of food. Possessing a low energy value due to the insignificant content of proteins, fats and carbohydrates, such products as spices, seasonings, aromatic substances, however, actively influence the digestion processes due to the content of essential oils, glycosides, organic acids.
General classification flavor products.
By the nature of the action on the human body, taste products are divided into two groups:
1 General action- alcoholic beverages, tea, coffee, tobacco products containing PAS - ethyl alcohol, alkaloids (caffeine, theobromine, nicotine). These substances excite the central nervous and cardiovascular system and affect the entire body.
2 local action – spices(pepper, cloves, bay leaf, etc.), seasonings(mustard, horseradish) food acids(vinegar, lemon, etc.) and table salt(sodium chloride). They contain substances that improve the taste and aroma of food, while stimulating the digestive system.
Essential nutritional value such flavoring products, for example, as spices and seasonings, do not, because. in their composition there are no proteins, no fats, no carbohydrates, and they contain only flavoring substances that correct (correct) the taste and aroma of food.
In trade practice, flavoring products are usually divided into the following groups: spices, seasonings, tea and coffee, soft drinks, low alcohol and alcoholic drinks, tobacco products, as well as flavoring substances.
Let's look at flavoring products using coffee as an example.
Coffee is a flavoring product made from the roasted seeds of the evergreen coffee tree, physiological value which is due to the presence of caffeine and theobromine alkaloids, aromatic substances and chlorogenic acid in it. Only three types of coffee tree are commercially grown, including Arabica, Liberica and Robusta. Seeds of the Arabica species, have a uniform beautiful green color with a bluish or grayish tint and give a drink of a delicate, pleasant taste with a delicate coffee aroma. A less common type of coffee is Liberica. Robusta has a lot of varieties, and therefore the quality of this type of coffee is not uniform - from low to good.
Classification. By place of growth coffee is divided into three groups:
· American- exporting country - Brazil, these are commercial varieties of coffee - Santos, Rio, Victoria, etc.; Mexico - Prima-Voshd and others;
· Asiatic– exporting country – India – Plantation, Arabica and Robusta Cherry, Shari, etc.; Vietnam - Arabica and Robusta;
· African- Ethiopia - Harari; Yemen - Mocha or Hodeidah, etc.
Assortment of coffee. Natural coffee fried in grains and ground premium: Colombia, Mocha, Hodeida, Costa Rica, etc.; 1 s - Santos, Jima, Indonesian Robusta, Vietnamese Arabica, etc.
Instant coffee is a powdered extract of natural roasted coffee.
coffee drinks(insoluble and soluble):
WITH natural coffee and chicory - Friendship, Our brand, News, Change, Extra, Anniversary;
With chicory, but without natural coffee - Baltika, Kuban, Barley, Health, etc .;
Only from chicory - Chicory grains, Ground chicory;
The nutritional value. Raw coffee beans contain, in %: water - 9-12; protein substances - 9-18; sugar - 8-12; lipids - 8-18; caffeine - 0.7-3; fiber - up to 25; chlorogenic, caffeic and ferulic acids - 4-8; minerals- 3-5; extractive substances - 32-36.
For consumption, coffee beans are roasted in roasters at a temperature of 180-220°C for 14-60 minutes. As a result, the grains acquire a dark brown color, with a pronounced coffee aroma. The roasted beans are cooled, sometimes ground, screened and packaged.
When drinking coffee, the alkaloid caffeine has the greatest effect on the human body from the listed substances. Coffee has a beneficial physiological effect, which is expressed in the regulation of blood glucose levels and an increase in the overall tone and performance of a person. More high grades coffees are low in caffeine, and low-grade African Robusta can accumulate up to 3.2% caffeine. During the storage of coffee, the content of caffeine in the grains practically does not change, and during roasting it increases.
Quality indicators. The quality of natural instant coffee is evaluated according to GOST R 51881-2002, taking into account organoleptic indicator th: appearance, color, taste and aroma. It should be in the form of a brown powder, uniform in intensity. The taste and aroma should be pronounced, with different shades typical of natural coffee; from physical and chemical indicators determine: mass fraction of moisture, caffeine, ash, pH, complete solubility, mass fraction of metal impurities and impurities.
store dry clean coffee warehouses with good ventilation at RH no more than 75%. at a temperature of 12-18°C from 3 months. up to 1 year - depending on the packaging method, instant coffee - 24 months. .
Taste products include tea, coffee, cocoa, spices and seasonings (salt, vinegar, mustard, etc.), alcoholic, low-alcohol and non-alcoholic drinks. They contain few nutrients, but contribute to a more complete absorption of food. Their pleasant taste and aroma have a tonic effect on the body, they improve or emphasize taste features culinary products, which include.
Tea
Tea is a widespread drink known since ancient times. The popularity of tea is explained by its tonic effect, beneficial effect on digestion, excellent taste and aromatic properties. The most important components of tea are caffeine, essential oils, tannins and vitamins. Tea caffeine has a stimulating effect on the body, promotes the expansion of cerebral vessels, increases the efficiency of the heart, and has a diuretic effect. Of the tannins, the most important is tannin, which gives tea color and taste, and has bactericidal properties. Because the essential oils that give tea its aroma are easily oxidized, it must be packaged well. Tea contains vitamins C, P, PP, Bi and B 2 .
Long leaf tea is produced - black and green, pressed (tiled) - black and green and brick - green. To enterprises Catering usually comes black long leaf tea of the highest, 1st, 2nd and 3rd grades.
Long leaf tea should have uniform, correctly twisted tea leaves, a delicate aroma and a pleasant taste. tart taste. Its humidity should not exceed 9%, mold, mustiness, foreign smells and tastes are not allowed in it. Tea should be stored separately from pungent products, as it easily perceives foreign odors.
Coffee
Natural coffee is obtained from the seeds of the coffee tree, which grows in the tropics. Coffee beans contain from 0.6 to 2.4% caffeine, about 30% extractives, as well as some sugars and fat. Raw coffee beans are not ground, as they acquire aroma only after roasting. To preserve the aroma, coffee is carefully packaged and stored separately from pungent products.
Varieties of coffee get their name from the place of their growth. Especially famous is the variety "Mocha", named after the name of the port of Mocha on the Red Sea. The most common is Colombian and Brazilian coffee.
Made from natural coffee hot drink, to which 20% of chicory (dried and ground root of this plant) is sometimes added, which gives the drink a specific taste and aroma. In catering establishments prepare coffee with milk and black. The latter is served with milk, cream, lemon and other products. Lovers drink coffee in an oriental way, that is, brewed with sugar and not strained. Cold coffee with ice cream is also served.
Along with natural coffee, barley, acorn and other coffee drinks are prepared, which are more often used in children's and medical nutrition. They are highly nutritious and have little or no caffeine content.
Ground coffee must have homogeneous consistency, uniform brown color, no foreign smell. Its humidity should not exceed 7%.
Cocoa
Cocoa is obtained from the beans of the cocoa tree, which are fermented, after which they darken and acquire a characteristic aroma. Then they are dried, fried, peeled from the shell (cocoa shells) and crushed. Cocoa contains at least 20% fat, 23% protein, some fiber, minerals and tannins, as well as 2.5% theobromine and caffeine. A hot milk drink is prepared from it.
From cocoa prepare tasty and high-calorie drink -. chocolate that has a powdery consistency. Chocolate contains cocoa mass, milk powder and sugar.
Cocoa and chocolate powders should have a uniform consistency, a fine grinding structure, a pleasant smell and taste characteristic of them. Foreign tastes and odors are not allowed. To preserve the aroma, cocoa and chocolate are carefully packaged and stored separately from products with a strong odor.
Spices
Spices give food a peculiar, often spicy taste and smell. They are the fruits or seeds of plants such as: pepper, bay leaf, cloves, nutmeg, cumin, ginger, cinnamon, vanilla, saffron, etc.
Black pepper- dried immature fruits of a climbing shrub of the pepper family growing in the tropics. They have a round shape (peas), dark brown color, burning bitter taste and pungent aroma. Black pepper contains up to 2% essential oils and up to 9% alkaloids. It is used in the preparation of many soups (especially national ones), stewing meat and vegetables, preparing sauces, marinades, jelly and other culinary products. For serving and cooking cutlet mass, various fillings, meat and fish semi-finished products use ground black pepper.
white pepper obtained by drying the ripe fruits of the same plant. It has a less pungent taste and a more subtle flavor than black.
Allspice- dried fruits of a tropical plant of the myrtle family. Peas of allspice are larger than black, the taste and aroma are more delicate. It is used in cooking in the manufacture of sauces, marinades, dishes from fish, game and meat of wild animals. Comes in the form of peas and ground.
As a spice, cayenne pepper (bitter capsicum) is used, which is used as a whole and cut in the manufacture of cabbage soup, borscht, stews (especially national ones), some sauces or served as a powder.
Good-quality peppercorns should have round, not very wrinkled grains, have a strong spicy smell, appropriate this species. Foreign matter and dust are not allowed. Ground pepper should be homogeneous, not mealy, but powdery, have nice smell no signs of dampness. Cayenne pepper can be supplied fresh or dried. Its pods should be intact, glossy.
Bay leaf- these are the dried leaves of a noble laurel - an evergreen tree that grows in the Caucasus and Crimea. It contains nitrogenous, mineral and tannins, as well as a small amount of fat. The spicy aroma of bay leaves is determined by the content of up to 4% of essential oils in it. It is widely used in the manufacture of soups, the preparation of many meat, vegetable and fish dishes, most sauces. Prolonged cooking of bay leaves worsens the taste and aroma of products prepared with it.
A benign bay leaf should be shiny, have a green color with a grayish tinge, spicy aroma and slightly bitter taste.
Carnation- dried unopened buds of an evergreen clove tree cultivated in tropical countries. Its dried buds have a strong spicy aroma - they contain up to 20% essential oils. Cloves are used as a seasoning for marinades, in the preparation of game dishes and many national dishes.
Good quality cloves have a dark reddish-brown color, persistent pleasant aroma and pungent taste.
Nutmeg- the fruit of a tropical plant, the dried kernels of which are used as a seasoning. It has a pleasant taste and a sharp spicy aroma. It contains up to 3.5% essential oils. In food, nutmeg is introduced in grated form. It is used in the preparation of some white sauces (white sauce with egg), gourmet cold dishes (game or poultry cheese), and a number of fish and vegetable dishes. Nutmeg gives culinary products a taste and aroma characteristic only of this spice.
Nutmeg should be heavy, dense, free from wormholes, and have a strong flavor. Its surface is covered with a white coating of lime, which protects against damage by pests.
Caraway- seeds of a herbaceous plant of the umbrella family, with a strong aroma. It contains up to 7% essential oils. It is used in the preparation vegetable salads, salted curd mass, when marinating meat, etc.
Ginger is a rhizome of a tropical plant that contains up to 3.5% essential oils, has a pleasant smell and a burning taste. It is used in the preparation of certain types of dough (gingerbread, muffins), red sauces, vegetable marinades and a number of national dishes. Sometimes ginger is used in combination with nutmeg and cardamom. It comes in the form small pieces or ground - ready to eat. Ginger is packed in a glass hermetically sealed container.
Cardamom is a light brown or light yellow boxes with seeds that have a pleasant aroma. It is used in the preparation of certain types of dough (gingerbread, gingerbread) and stuffing fish.
Cinnamon- the bark of a cinnamon tree of the laurel family, growing in tropical and subtropical countries. It contains up to 3.5% essential oils, has a pleasant aroma and a sweetish taste. Cinnamon enters the enterprises in the form of tubes and ground. It is used in the manufacture confectionery, fruit and berry fillings and a number of national dishes. Cinnamon goes especially well with apples.
Cinnamon tubes should have a light brown color, a smooth surface and a pleasant subtle aroma. Young cinnamon should not contain cinnamon dust.
Vanilla obtained by fermentation and subsequent drying of the unripe fruits of a tropical plant. Its aroma is explained by the presence of an aromatic substance - vanillin. Vanilla comes in the form of brown tubes, which are introduced into the flavoring medium (ice cream mix, egg mix for creams, etc.), boiled, and then removed. In culinary practice, crystalline vanillin is more often used, which is a white powder with a vanilla smell. Vanillin, as well as its mixture with sugar ( vanilla sugar), used in the manufacture sweet dough, confectionery and gelled creams, puddings and other sweet dishes, in the manufacture of ice cream and some drinks. To preserve the aroma, vanilla and vanillin are packed in hermetically sealed metal boxes.
Saffron- dried crocus stigmas, the flowers of which are bright yellow and have a strong aroma. Saffron contains up to 3% essential oils. In cooking, it is used as an aromatic and coloring agent, introduced into dough products (buns, muffins) and some National dishes(pilaf, chikhirtma, etc.). Confectionery creams are tinted with saffron.
condiments
Spices used in cooking do not have independent nutritional value, but give the food a certain taste and aroma. Seasonings, on the other hand, have certain nutritional properties, and some increase the calorie content of culinary products. Seasonings include mayonnaise and other sauces industrial production, tomato, aromatic herbs, horseradish, salt, vinegar and other food acids, mustard, monosodium glutamate, etc.
Mayonnaise cooked in vegetable oil with egg yolks and vinegar. Industry releases different kinds mayonnaise: table, spring, milk, mayonnaise with tomato, spices, etc. It is served with cold dishes of meat, fish and poultry, with fried fish dishes, used in the preparation of jellied products.
Good-quality mayonnaise should have a thick, uniform texture, white color or a corresponding filler, and a sharp taste characteristic of this type. When stored for a long time in an open container or in a warm room, mayonnaise stratifies, releasing oil to the surface. Its shelf life at temperatures up to 7 ° is no more than 30 days, and at 14-18 ° - no more than 10 days.
The industry produces a wide range of ready-made sauces (tomato, soy, etc.), which are a good flavor seasoning. These include sauces "Southern", amateur, spicy, Moscow, Kuban, tkemali, sharabi, etc. Since they have a spicy taste, they are introduced into food in small doses. In culinary practice, the most widely used sauce is "Southern", which has a spicy-sour taste and pungent aroma. It is introduced into the composition of many sauces, salads from meat, poultry, game. Sauces spicy, Kuban, tkemali, etc. are served as a seasoning for ready meals, more often national (kebabs, kebab, etc.).
Tomato products include tomato paste, tomato puree and industrial tomato sauces. tomato paste And tomato puree obtained by boiling fresh tomatoes. Tomato products contain sugars, organic acids, mineral and coloring substances and vitamins. In the manufacture of them, various amounts of table salt are introduced. Tomato paste is produced with different dry matter content - 30, 35 and 40%. Tomato products are used in the manufacture of cabbage soup from sauerkraut, borscht, saltwort, national and some other soups, in stewing meat and a number of vegetable dishes, in the manufacture of vegetable marinade with tomato, etc.
Tomato products must have a uniform consistency, bright red color (a brownish tint is allowed for the 1st grade), high acidity, foreign tastes and odors, signs of fermentation and mold are not allowed.
Salt widely used in cooking and Food Industry as a flavoring product and good preservative. An indicator of the quality of salt is its color. Salt "extra" has a pure white color, and in other varieties grayish or yellowish shades are allowed. All varieties, except for "extra", must be introduced into food in dissolved form. The solution should be clear, free of sediment, odor and off-flavours. Salt should be dry, free-flowing, without lumps. It should be stored in a dry place, as it easily absorbs moisture.
Since salt quickly perceives a foreign smell, aromatic table salts are prepared, which are used to flavor food during the absence of fresh herbs. To do this, the seeds of parsley, dill and celery are well dried, ground and mixed with 5-10 times the amount of table salt. Garlic and onion salt are made by mixing equal parts salt and crushed garlic or onion. The mixture is dried at a temperature of 50-60°. Aromatic salts are stored in tightly closed glass, ceramic or wooden containers.
food vinegar is a solution of acetic acid. The industry produces vinegar essence, 3% and 9% vinegar. Acetic essence is a concentrated acid and is usually not used in public catering. When cooking, 3% vinegar is used, and 9% vinegar is diluted with twice the amount of water before use. Vinegar is used in the preparation of borscht, some sauces, for stewing fresh cabbage, marinating meat, dressing salads, etc.
aromatic vinegars cooked on tarragon, celery, dill. Crushed seeds or greens of aromatic vegetables are poured with vinegar and infused.
Lemon acid comes in crystals. Before use, it is dissolved, and the solution is filtered. Citric acid is added to white fish, meat, egg-oil sauces, puff pastry for better swelling of gluten, used to cook fish fried in dough, sweet dishes and some other culinary products.
Horseradish comes to public catering establishments in the form of roots, as well as in finished form in a glass, hermetically sealed container.
Mustard comes in the form of a powder or ready-made seasoning (table mustard). It is obtained from the seeds of Sarepta mustard, from which mustard oil is first pressed, and then the cake is ground into powder. The specific burning taste and smell of mustard are determined by the content of essential allyl-mustard oil in it, which is released when mustard powder is rubbed with warm water. To obtain table mustard, the powder is brewed, insisted, after which the water is drained, and the mass is seasoned with sugar, salt, vinegar and vegetable oil. Mustard is served as a seasoning for snacks, cold and hot dishes, it is introduced into some sauces.
Monosodium glutamate is a sodium salt of glutamic acid, the solution of which tastes and smells like meat broth. Monosodium glutamate comes in pure form or mixed with common salt as a white crystalline powder. The introduction of sodium glutamate into food improves its taste and aroma, plays an important role in the metabolic processes of the body. Excess glutamate in food can lead to reduced protein digestibility.
Dill essential oil- slightly yellowish oily liquid with a strong aroma and a spicy bitter taste. It is used to flavor soups and sauces.
Salted or pickled foods are also used as seasonings: capers, olives, black olives, pickles.
capers- flower buds of a shrub of the caper family. They are introduced into hodgepodges, some sauces (Dutch, mayonnaise) and other products. They give the dishes a characteristic spicy taste. The color of capers is light green.
Olives And olives- fruits of the olive tree. Olives are removed unripe and canned. They are added to hodgepodges, the second fish dishes and other products. They are shaped like small plum, color - light green. Olives are mature fruits of the olive tree that are black in color. Canned olives are served as an appetizer, added to hodgepodges, some fish dishes, they are garnished and decorated with hot and cold dishes, snacks.
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