LV14735B - Use of apple sauce with additives in a production of sweet and salty products - Google Patents

Abstract

The invention relates to the food industry, particularly for the ready-to-eat products and fast prepared food industry. It is proposed to add crab apple pomace powder to apple puree in order to achieve the characteristic texture of sauces, as well as to produce fruit/berry leather, which can be used to replace nori sheets in sushi preparing.

Description

DESCRIPTION OF THE INVENTION

The invention relates to the food industry and related industries: botany, nutrition science and medicine and relates directly to the production of "ready-to-cook food".

Apples are one of the most widely grown crops in the world and its fruits are widely used for various types of processing, both in the food industry and in medicine. Scientific studies have shown that regular consumption of apples reduces the risk of developing lung malignancies, asthma, cardiovascular, cerebrovascular disease and type 2 diabetes (Boyer et al., 2004). Among the many natural substances that provide the above effects in apples, the most abundant are the polyphenol class compounds: quercetin glycosides, catechin, epicatechin, procyanidine, chlorogenic acid, gallic acid and, less commonly, florizine (Tirzīte, 2011; al., 2010; Gosch, et al., 2010; . However, it should be noted that apples are the main source of florizine in nature. Florizine (synonym for floridine; English for phlorizin, phloridzirt), a floretin glycoside, is a chemical structure of a polyphenol hydro-chalcone group that has a bitter taste and antipyretic properties and has been found to be richer in apple root than in trunk et al. , 2005; Knekt et al., 2002). Apple peel contains 12 - 418 mg / kg florisin, while apple pulp contains significantly less florisin - 4 - 20 mg / kg. When comparing different varieties, it was found that florizine is richer in apples of Reineta Green (Escarpa et al., 1998).

Kraube-type apples (known as 'paradise apples'), due to their high content of polyphenols (including tannins), are most commonly used in cider and wine making (Pereira-Lorenzo and Ramos-Cabrer, 2009). The juice extraction process yields, on average, 25% compression residues (Mahawar, Singh & Jalgaonkar, 2012), which are rich in biologically active substances, incl. florizine (Lavelli and Corti, 2011).

Based on the biological activity of apple compounds, lyophilized apple extract powders are produced as dietary supplements in Japan and China. US scientists have researched and patented nutritional supplements based on the high polyphenol content of apple, crouton-apple and pear extracts (water, ethanol) (US 20050129789, 2005; US 20110135770, 2007).

The origins of sushi making can be traced back to Southeast Asia in the 4th century BC. Sushi basically consists of two components: shari - boiled rice mixed with rice vinegar, salt and sugar; neta - this word refers to all other ingredients. The "other ingredients" include nori leaves - dried and pressed seaweed (White and Keleshian, 1994). They are rich in vitamins and minerals, especially iodine (Chapman, 1970; MacArtain et al., 2007; Pizzomo, 2012). You only need to eat 30 grams of cravings a day for your body to take in a daily intake of iodine (Takahashi et al. 2005; EU Health and Consumer Protection Council Directive 90/496 / EC). 276/40. 1990).

Sushi was an unusual food in Western countries, and it was not until the 1980s that it became popular around the world. At the end of those years, the first rabbit (fruit-based plate) production technology was replaced by traditional sushi in the US, taking into account consumer demand, national peculiarities and preferences. Other reasons for the emergence of fruit (also called fruit leather) include the high content of iodine and trace elements in nori leaves, their sensory properties and their potential for use in fish allergic consumers.

Foreign scientists have researched and patented various products in the form of fruit leather, which use both fruits and vegetables. In 2003, it was registered in the United States under the trademark FRUSHI (US Trademark No. 78276408), and the invention mainly used fresh fruit and rice to produce the product. US patented fruit / vegetable pulp products: dried fruit pulp, rolled and rice coated, imitating the shape of a cigarette (US 20090214721, 2009) and edible fruit / vegetable images made with thickeners (pectin, starch, carrageenan)

etc.) and sweeteners (sucrose, corn products, etc.) (US 20070292573, 2007). Proprietary process for making slab-type products from fruit pulp without added sugar and fat, which comprises heating the fruit pulp under vacuum for less than one minute, thereby reducing the amount of water and obtaining a dry matter content of about 80% to 90% (US 20090169694, 2009; US 8178149, 2012). The product may contain small amounts of flavorings, colorings, pectin and sweeteners. In other inventions, the desired consistency of pastries (apple pulp with sugar) is achieved using egg white (RU 2490926 (Cl), 2013).

To increase the nutritional value of the products, Korean scientists have discovered the use of Japanese apricot fruit pulp and its residual press (KR1019980020148, 2000) due to its chemical composition. In the US developed product, in turn, this is achieved using apple peel powder, which contains a large amount of polyphenols, incl. flavonoid and anthocyanin (US 20050147723,2004). These products are defined as functional foods.

In food, sauces (salt and sweet) are used as additives to potatoes, pasta, rice, meat, etc. dishes as well as various desserts. Nowadays, the most common sauces (ready-to-use) are soy sauce, ketchup or salad dressings. The technologies and technological processes for making vegetables and fruit / berry sauces, providing physical properties, enhancing nutrition, and maintaining quality during storage are described in several international patents. One of the best-known sauces is Tkemali, a fruit-based sauce that has been patented in Russia for various varieties of this sauce (RU 2342855 (C2), 2006; RU 2176459, 2001). Ukrainian scientists have patented a technology for making apple sauce based on various fruit, berry and aromatic herb additives using linseed as a thickener (UA 82009 (C2), 2008). Several inventions in Russia allow the production of fruit-vegetable sauces with functional, good organoleptic and rheological properties, as a thickener using pectin (RU 2010132663 (A), 2012) and starch (RU 2258429 (C2), 2005). Functional product technology involves the use of a mixture of tomatoes, apples and vegetables to produce a sauce with prophylactic and thyroid-enhancing properties (RU 2261634, 2005).

The prototypes of our invention are:

• a method for producing fruit / vegetable plates containing at least 75% of fruits and vegetables or combinations thereof, dried (0.1 to 0.18 mm thick), having a moisture content of 4-8% and a water activity of 0.2 to 0.6 (US 20120258206, 2011), designed as an alternative to sushi and onigiri instead of nori leaves. According to the patent, various thickeners such as guar and xanthan gum, alginates, various starches (potato, rice, corn), pectins, gelatin, etc. may be used in the manufacture of the product. structural stabilizers;

• a method of preparing a fruit / berry / vegetable sauce based on plums, apples, black currants, Jerusalem artichokes, spices, a mixture of spices, characterized by increased nutritional value, stable viscosity and consistency, stable color and increased content of biologically active substances (RU 2002133833, 2002).

Taking into account the fact that structural stabilizers are used to develop this prototype (fruit / vegetable plate) and the consistency of the fruit / berry / vegetable sauce is provided by the apple and blackcurrant additive, our invention aims to achieve a homogeneous structure and dried structure of dried fruit / berry increased nutritional value of both products with the use of croissant apple pomace additive.

The realization of the proposed method involves activities that, using the base weight of the prepared apple puree with fruit / berry additives (with the addition of additives as appropriate)

100 prepare two different sweet and / or salty products in the category "Ready-made and instant meals" (Figure 1).

Fig. 1 Product technological scheme

Advantages of the process - crooked apple pomace powder containing pectins, fiber, polyphenols, incl. phlorizine, acts as a thickener (structure stabilizer) and enriches products with biologically active substances. Vegetable oil can be added to the base mass to obtain and provide elasticity to the fruit / berry blade, except for products containing sea buckthorn garlic, which contain a corresponding amount of oil (Zeb, 2004). The essence of the invention is to produce sweet and / or salty products with functional properties that can be used by groups of consumers of different ages, including children, using locally sourced raw materials (fruits / berries and pressed apple presses).

The invention is illustrated by the following examples.

Example 1 (for making dried fruits / berries)

The apple's 'White Clear' fruits were used to form the basic formula of the product at the beginning of ripeness. The fruit must not be overripe. The fruit is cooked in a purée by heating it with steam or by heating it in a high pressure machine and using a fruit-vegetable punch. The berries are cooked in a small amount of water, using a blender, to obtain a shredded fruit and grind through a sieve. Add apple puree to berry puree, add sugar, salt and various spices to taste to make a sweet or salty product. Add crooked apple (eg 'Comelie', 'Kerr', Kuku ') pressed powder 2.5% (apple pressed juice after drying in a machine with forced air circulation at 50-60 ° C to 12-15% humidity, grind in a mill) , particle size 0-O.5mm, fiber content 35.4-38.5 g kg ' ¹ , phlorizine 0.75-0.9 mg g' ¹ dry matter) and vegetable oil up to 2% (except for sea buckthorn product). Pour the meringue onto trays (baking paper or food film can be used) in a layer no more than 2-3 mm thick. Dry in a machine with forced air circulation at 50-60 ° C for an average of 10 hours, cool, remove from trays, and store in a dry place.

Example 2 (for making fruit / berry sauces)

Blackcurrant (sea buckthorn, big cranberry, red gooseberry, aloe plum, etc.) mashed with blackcurrant, crooked apple pomace powder 2.5% is added to the basic formula of the product and sugar, salt and various spices are added to taste according to the recipe for sweet or salty sauce. The resulting mash is homogenized, heated, filled in glass bottles or jars, sterilized according to the formula (20+ (10) +30) / 105 ° C.

Claims (1)

THE CLAIM A method of making an apple puree with additives for obtaining fruit / berry blades or fruit / berry sauces 140, which comprises obtaining an apple puree from Mālus domestica Borkh. for apples with heating, the addition of fruit and / or berry additives, the addition of 2.5% of crushed apple pomace powder.