ES1294918U - Edible product of pomegranate in syrup (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Pomegranate edible product in syrup, comprising - pomegranate seeds in a percentage between 60 and 80%; - a syrup, in a percentage between 20 and 40%, where the syrup comprises water and/or pomegranate juice, granulated sugar and lemon juice, so that it has between 10 and 50° Brix and where the percentage of lemon juice is less than 0.3%, and; - a thickener. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPTION

Edible product of pomegranate in syrup

Technical field of the invention

The present invention corresponds to the technical field of edible products and specifically, to a product formed by pomegranate in syrup.

Background of the Invention

The pomegranate is a fruit with multiple health benefits and its involvement in curing diseases has been widely recognized since ancient times.

It stands out for its high antioxidant power and that is why this fruit has been the subject of countless studies over the years that have shown its potential against diseases related to cardiovascular health, intestinal health, cancer, to prevent flu and colds. , as well as with neurodegenerative diseases and aging.

In addition, the pomegranate is a fruit with low energy content and with a great contribution of substances of nutritional interest, as they are rich in vitamin C, providing 10% of the recommended daily amount, as well as a source of potassium and folic acid. They also have a high content of polyphenols, the most abundant being hydrolysable tannins, particularly punicalagins, whose content has been correlated with the high antioxidant power of pomegranates.

Polyphenols are chemical substances that are present in some foods and that fight free radicals, guilty of the aging of our cells and our body. The action of polyphenols helps combat cell oxidation and thus prevents the onset of degenerative diseases.

Despite the great flavor and numerous properties of the pomegranate, it is a fruit that can only be enjoyed during a very specific period of the year. The pomegranate season in Spain is short and runs from the end of September to the end of December.

It would be necessary to find a way to be able to enjoy this fruit throughout the year and not just for a few months, in order to benefit from its advantages in a more complete way.

Description of the invention

The pomegranate edible product in syrup, presented here, comprises pomegranate seeds in a percentage of between 60 and 80%, a syrup, in a percentage of between 20 and 40%, and a thickener.

In this edible pomegranate product, the syrup comprises water and/or pomegranate juice, granulated sugar and lemon juice, so that it has between 10 and 50o Brix, with the percentage of lemon juice being less than 0.3%.

With this edible product of pomegranate in syrup that is proposed here, a significant improvement of the state of the art is obtained.

This is so because a product is obtained with which it is possible to enjoy this fruit and take advantage of its benefits throughout the year.

The fruit in syrup is a type of jam that is obtained from pieces of fruit that in this case of the pomegranate is presented in grains, and that are cooked with a syrup or syrup until it thickens.

In this process there is an exchange or displacement of water from the hypotonic medium, which is the one in which there are fewer solutes, to the hypertonic medium, that is, the one in which there are more solutes, so that the water is replaced by solutes (soluble solids) that are in the hypertonic medium, that is, the water contained in the fruit leaves and the sugars from the syrup enter the fruit. This process favors the conservation of the fruit allowing it to be consumed after a long period of time.

In this way, a long-lasting product that is pleasant to the taste of consumers is achieved, which allows pomegranates to be enjoyed in a simple and comfortable way, during any time of the year.

Detailed description of a preferred embodiment of the invention

In view of the figures provided, it can be seen how in a preferred embodiment of the invention, the pomegranate edible product in syrup, which is proposed here, comprises pomegranate seeds in a percentage of between 60 and 80%, a syrup , in a percentage between 20 and 40%, and a thickener.

Specifically, in this embodiment, the percentage of pomegranate seeds is between 65 and 75% and that of syrup, between 25 and 35%.

In this preferred embodiment of the invention, the thickener is formed by liquid pectin in a percentage between 4 and 6%.

In other preferred embodiments, the thickener is made up of carboxymethyl cellulose (CMC) or keltrol or the like.

In this edible product, the syrup comprises water, granulated sugar and lemon juice, so that it has between 10 and 50o Brix and the percentage of lemon juice is less than 0.3%. In this preferred embodiment, the syrup has between 16 and 20° Brix, trying to find a syrup with less sugar, since it is the current trend, but in other embodiments a syrup can be prepared that has between 25 and 40° Brix. .

In this preferred embodiment of the invention, the syrup comprises water, but in other embodiments it may comprise juice from the pomegranate itself or even a combination of water and said juice.

Likewise, in this preferred embodiment of the invention, the edible product comprises a chemical preservative formed by potassium sorbate, in a proportion less than or equal to 0.05%. In other embodiments, this chemical preservative may be sodium benzoate.

In this preferred embodiment, the food product also comprises butter without salt, in a percentage between 0.2 and 0.4%.

To make around 1500ml of this edible pomegranate product in syrup, the following steps are followed.

First, eight large pomegranates are taken and scored on the skin, in four equal portions with a sharp knife. This marking must cut the skin but not too deeply, to avoid damaging the seeds inside.

Next, a large container is filled with water and the pomegranates are placed inside, keeping them soaking for around 5 minutes. With the grenades submerged, they are disarmed, extracting all the seeds.

In other embodiments, instead of filling with water, it is filled with pomegranate juice or with a combination of water and said juice.

When extracting the seeds, the white rind of the fruit should rise to the top of the water, while the seeds settle to the bottom. At that time, the white bark is removed from the upper part and, carefully, all that which continues to adhere to the seeds is also removed, since this white part of the bark is bitter and must be removed so that the product does not acquire this same taste.

Next, the contents of the container are poured through a sieve, to strain the seeds and retain them all together. Once cast, they are washed with cold water and left to dry completely.

The next step is to measure approximately 6 cups of pomegranate seeds and 6 cups of granulated sugar, and alternately layer each ingredient in an 8-liter container. About 1/8 teaspoon of lemon juice is added to each of the layers.

Water is then added, the container is closed, and the mixture is allowed to settle for about an hour at room temperature.

After this hour, the container is uncovered and placed over low heat, stirring gently and constantly while the heat causes the sugar to dissolve completely.

Half a teaspoon of unsalted butter is added to the container and raised to a medium-high heat so that it comes to a boil, at which point 5% liquid pectin is added, which in this case is 85 gr.

Boil for a full minute, stirring constantly, then remove the pan from the heat and skim off the foam on top. It is left to cool for five minutes at room temperature and then gently stirred so that the fruit is completely distributed within the preparation.

Next, the product obtained is introduced inside some bottles, jars, cans or the desired container, leaving an upper part of each container free. Wipe the rim with a clean cloth and secure the lid to the container.

Finally, a large container is filled with water at 200 degrees Fahrenheit (930C), and the jars with the product are immersed in the water, allowing them to sit there for between 10 and 15 minutes depending on the size of the jar. After that time they are removed with tweezers.

Claims (1)

1- Pomegranate edible product in syrup, comprising - pomegranate seeds in a percentage between 60 and 80%; - a syrup, in a percentage between 20 and 40%, where the syrup comprises water and/or pomegranate juice, granulated sugar and lemon juice, so that it has between 10 and 50° Brix and where the percentage of lemon juice is less than 0.3%, and; - a thickener. 2- Pomegranate edible product in syrup, according to claim 1, where the thickener is formed by liquid pectin in a percentage between 4 and 6%. 3- Pomegranate edible product in syrup, according to claim 1, where the thickener is carboxymethyl cellulose (CMC) or keltrol. 4- Pomegranate edible product in syrup, according to any of the preceding claims, comprising a chemical preservative formed by potassium sorbate or sodium benzoate, in a proportion less than or equal to 0.05%. 5- Pomegranate edible product in syrup, according to any of the preceding claims, comprising butter without salt, in a percentage between 0.2 and 0.4%.