HU203960B - Method for producing fruit products particularly fibrous drinks promoting the detoxication of lead and other heavy metals getting into the human organism - Google Patents

Abstract

Heat preserved fruit prods., esp. fibre rich beverages, that aid the detoxification of human organism from Pb and other heavy metal contamination contain: 1/3-2/3 parts intermediate fruit prod. (pulp), 1/5-1/3 parts fructose acid in addn. to fruit components, 0.3-0.8% low or medium polymerised pectin of low methoxyl content. (-pp Dwg.No.0/0)

Description

The present invention relates to a process for the preparation of fruit products, in particular fibrous beverages, which aid in the detoxification of lead and other heavy metals into the human body.

It is known that pectin is capable of binding a certain amount of heavy metals to the human body (Chem. Abstr. 83, 88 173 (1975)). Thus, it has been described that pectin can be used to remove heavy metals (lead, strontium, etc.) that enter the digestive tract. This effect of pectin is exploited by protective drinks developed in the USSR and Bulgaria, which are used by people in contact with lead in their work, such as miners, metallurgists, battery workers, etc. for them.

It is not known, though there is experimental evidence published, that the consumption of appropriate fractions of pectins is capable of effectively removing lead from the body by inhalation in aerosol form.

Heavy metals - primarily lead - are released into the liver either by mouth or through the lungs.

On the other hand, it is also known that fruit syrups can be used as a sugar substitute product (page 18 of MSZ 14476-82). In this case, the removal of heavy metals is not a goal and is not applied in combination with pectin.

It has also been described that Jerusalem artichoke concentrate can be used for fibrous drinking juices (Dr. László Molnár: The Jerusalem artichoke [Bp. 1987], pp. 96-98).

SUMMARY OF THE INVENTION It is an object of the present invention to provide a process for the manufacture of a food product which is capable of promoting the elimination of heavy metals introduced into the human body more effectively than hitherto. Therefore, the process according to the invention is primarily directed to the production of protective drinks.

It has been discovered that the detoxifying effect of pectins can be enhanced by co-administration with fructose. This synergy is related to the behavior of fmktose in the liver, similarly to the fact that metabolism of both pectins and fmktose in the body is also linked to changes in blood glucose levels. We have found that the benefits of natural Jerusalem artichoke juice are better than pure fructose.

With the aid of a pectic beverage made from fruit concentrate and sweetened Jerusalem artichoke in accordance with the present invention, the lead removed in the 5-day informative animal experiments was 8- to 15% higher than that of the control drink containing sucrose instead of Jerusalem artichoke.

The present invention thus provides a process for the preparation of pectin and fmctose-containing fruit compositions which, by inhalation or otherwise, contain heavy metals, in particular lead, and strontium and other divalent heavy metal ions, more efficiently than pectin-containing preparations.

Further advantageous properties of the products according to the invention, in particular protective drinks, are the pleasant taste and other excellent organoleptic properties, in particular the proper body. The process according to the invention preferably utilizes hydrolyzed (sweetened) Jerusalem artichokes and / or Jerusalem artichoke concentrates obtained from frucose as a source of fructose.

According to the invention, a pectin composition having the following quality indicators is preferred: at least 60% pectin content, 50% methoxy group content, medium to low degree of polymerization, but in any case greater than 6.

The essence of the process according to the invention is the mixing of fructose, preferably Jerusalem artichoke juice, concentrate, juice, and dry matter with water as a 1/3 to 2/3 part of the dry matter content of the composition, and of 1/5 to 2/5 parts fructose. It is adjusted to 18 ref%, and then a pectin composition of 0.3 to 0.8% based on the dry weight of the product, having a low to medium degree of polymerization, but in any case greater than 6, containing at least 60% pectin, preferably methoxy also added to the product.

The process according to the invention, which is more advantageous than the known processes for the preparation of fruit preparations such as fibrous juices, comprises the following technological steps:

The first technological steps in the production of Jerusalem artichoke are the thorough cleaning, steaming and / or precooking and then passaging of the tuber in both the known process and the process of the invention.

There are two known methods for hydrolysis (saccharification) of inulin of passaged tuber. According to one known method, the pH of the passaged raw chicory is adjusted to the appropriate pH according to the type of inulin-degrading enzymes by addition of an acid (possibly a buffer mixture), followed by an enzyme preparation (inulase) at a suitable temperature preferably 55-60 ° C for 6-24 hours. and homogenize, package and pasteurize.

Another method known to hydrolyze the inulin of the passaged raw tuber is the addition of a few tens of percent hydrochloric acid, held at a temperature of at least 85 ° C for 1-2 hours, neutralized with soda, and finally homogenized, packaged and pasteurized. Hydrolysis involving hydrolysis with dietary acid at an active acidity of about 3.5 for at least 4 hours or longer at 96 ° C is also conceivable. The acid is dampened with a little soda or potassium carbonate and the product is homogenized, packaged and pasteurized.

The Jerusalem artichoke is partially hydrolyzed with edible acid, but not acidified, but pasteurized and stored at the same acidity, since the edible acid in the Jerusalem artichoke is utilized later to form a refreshing sour taste of the fruit product. This provides two advantages over the known methods. One is that a hydrolysis time of at least 4 hours and a pasteurisation of 1 to 2 hours instead of a time of 2 to 4 hours is sufficient for hydrolysis and pasteurization, as the hydrolysis continues during the pasteurization.

HU 203 960 Β

Another advantage is that the addition of edible acid to the finished fruit product does not require the addition of further edible acid.

Preferably, the chicory is prepared as follows.

The Jerusalem artichoke is washed, steamed, crushed and passaged in two steps. Subsequently, 0.25% citric acid is added and homogenized, preferably on a well-wheeled homogenizer. The resulting marrow is pumped into a steam-heated vessel without venting and hydrolyzed for 1.5 hours at 90-95 ° C. It was then immediately filled into 5/1 vials, sealed and pasteurized at 30-35cooling / 95 ° C.

The mixture is homogenized according to the nature of the product and then formulated and preserved in a known manner.

In the process of the present invention, the fruit composition and fruit concentrates with a particular aroma, preferably sour peaches and apples, are used in the preparation of the beverage. Here are some examples of the composition. Adjust the dry matter content of the beverage to 12 ± 0.5% (refr.).

Examples of how to make a 100 kg fibrous drink:

Example 1

Apricot marrow (16 ref%) 30.00 kg

Jerusalem artichoke cream (65 ref%) 4.00 kg

Hydrolyzed Jerusalem artichoke carrier (20 ref%) 20.00 kg

Pectin (containing 50% methoxy) 1.20 kg deionized water up to 100 kg

The fibrous beverage is made up as follows: To the hydrolyzed chicory juice is added the fruit juice concentrate and / or the tryptic fruit juice and the concentration of fructose is adjusted by the addition of chicory concentrate, the solids content is adjusted by addition of deionized water, Heat for 20 minutes. (70% of the dry matter content of Jerusalem artichoke concentrate and hydrolysed Jerusalem artichokes is fructose.)

Example 2

The procedure was carried out as in Example 1; however, we use the following components:

Caraway (16 ref%) 30.00 kg

Hydrolyzed Jerusalem artichoke carrier (20 ref%) 10.00 kg

Jerusalem artichoke concentrate (65 ref%) 6.00 kg

Pectin 1.40 kg

Deionized water up to 100 kg

Example 3

In all of the above we follow the examples; we use the following components:

Apple concentrate (65 ref%) 7.00 kg

Hydrolyzed Jerusalem artichoke carrier (20 ref%) 35.00 kg

Alma aroma 0.20 kg

Pectin 0.60 kg

Deionized water up to 100 kg

Claims (3)

PATIENT INDIVIDUAL POINTS 1. A method of producing a thermally preserved fruit product for the detoxification of pectin-containing lead and other heavy metals into the human body, preferably by the addition of fruit pulp, fructose and pectin, comprising: - $ as fruiting or pulp as well as fructose, preferably chickpeas, concentrate, broth, and the dry matter content is adjusted to 10-18% by water, and% of the tecto 0.3 to 0.8% by weight of a small or medium, but in any case a polymerization degree of less than 6, preferably 50% of methoxy, containing at least 60% of pectin is added to the product. 2. The method according to claim 1, wherein the fructose-phobic component is a hydrolysed egg yolk, which is hydrolyzed to the fruit pulp or pulp. 3. The method according to claim 1, wherein the fruit component is a fruit pulp, a fructose component, a sweet Jerusalem artichoke, a chicken concentrate, or a fatty acid concentrate.