PL423789A1 - Natural method for improvement of taste of tart and bitter fruit products and other foodstuffs - Google Patents
Natural method for improvement of taste of tart and bitter fruit products and other foodstuffsInfo
- Publication number
- PL423789A1 PL423789A1 PL423789A PL42378917A PL423789A1 PL 423789 A1 PL423789 A1 PL 423789A1 PL 423789 A PL423789 A PL 423789A PL 42378917 A PL42378917 A PL 42378917A PL 423789 A1 PL423789 A1 PL 423789A1
- Authority
- PL
- Poland
- Prior art keywords
- product
- prepared
- tart
- taste
- products
- Prior art date
Links
Abstract
Przedmiotem zgłoszenia jest naturalny sposób poprawy smaku cierpkich i gorzkich produktów owocowych i innych środków spożywczych, który charakteryzuje się tym, że do produktów przecierowych w postaci soków lub napoi mętnych, czy produktów w postaci zestalonej lub sproszkowanej bogatych w związki takie jak: polifenole, a zwłaszcza proantocyjanidyny, dodaje się mączkę chleba świętojańskiego, która tworzy połączenia z tymi związkami w wyniku przyciągania się przeciwnych ładunków, następnie wszystkie składniki poddawane są ogrzewaniu, celem rozpuszczenia frakcji błonnika i uzyskania po ochłodzeniu produktu gotowego do spożycia zasobnego w biologicznie aktywne związki polifenolowe, które w wyniku połączenia z mączką chleba świętojańskiego utraciły gorzki i cierpki smak, uzyskując atrakcyjne cechy organoleptyczne. Ponadto sposób charakteryzuje się tym, że do produktu w postaci zestalonej lub sproszkowanej dodaje się wody, że do produktu dodaje się mączkę chleba świętojańskiego w stosunku 0.1 do 50% do objętości produktu, że produkt przygotowuje się z owoców jagodowych, że produkt przygotowuje się z owoców pestkowych, że produkt przygotowuje się z owoców ziarnkowych, że produkt przygotowuje się z owoców cytrusowych, że dodatek do produktu stanowią zioła.The subject of the notification is a natural way to improve the taste of tart and bitter fruit products and other foodstuffs, which is characterized by the fact that for puree products in the form of juices or cloudy drinks, or products in solidified or powdered form rich in compounds such as polyphenols, and especially proanthocyanidin, carob flour is added, which creates connections with these compounds as a result of the attraction of opposite charges, then all ingredients are heated to dissolve the fiber fraction and after cooling the product ready for consumption rich in biologically active polyphenolic compounds, which as a result combinations with locust bean gum lost their bitter and tart taste, obtaining attractive organoleptic characteristics. In addition, the method is characterized in that water is added to the product in solidified or powdered form, carob flour is added to the product in a ratio of 0.1 to 50% to the volume of the product, that the product is prepared from berries, that the product is prepared from fruits stone product that the product is prepared from pome fruit, that the product is prepared from citrus fruit, that the addition to the product are herbs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL423789A PL423789A1 (en) | 2017-12-08 | 2017-12-08 | Natural method for improvement of taste of tart and bitter fruit products and other foodstuffs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL423789A PL423789A1 (en) | 2017-12-08 | 2017-12-08 | Natural method for improvement of taste of tart and bitter fruit products and other foodstuffs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL423789A1 true PL423789A1 (en) | 2018-08-13 |
Family
ID=63112956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL423789A PL423789A1 (en) | 2017-12-08 | 2017-12-08 | Natural method for improvement of taste of tart and bitter fruit products and other foodstuffs |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL423789A1 (en) |
-
2017
- 2017-12-08 PL PL423789A patent/PL423789A1/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103756854B (en) | A kind of working method of black pine alcoholic drink mixed with fruit juice | |
| PH12019550302A1 (en) | Natural creamer with high tolerance to acidity and minerals in beverage | |
| CN105105054A (en) | Health chafing dish bottom material | |
| JP6660661B2 (en) | Flavor improver and flavor improving method | |
| CN105661342A (en) | Novel cured beef and production method of novel cured beef | |
| PL423789A1 (en) | Natural method for improvement of taste of tart and bitter fruit products and other foodstuffs | |
| MX2019010058A (en) | Natural dairy based creamers and method of making the same. | |
| CN103783157A (en) | Balsam pear-corn beverage for slimming | |
| PL425403A1 (en) | Method for producing food products with increased content of bioactive components | |
| TR201821073A2 (en) | PITAYA FRUIT, LEMON STRAWBERRY HONEY ICE CREAM AND PRODUCTION METHOD | |
| CN113226059A (en) | Brazil berry based food composition and method for preparing the same | |
| TR201821065A2 (en) | MÜRVER ÇİÇEĞİ ORANGE STRAWBERRY HONEY ICE CREAM AND PRODUCTION METHOD | |
| PL439925A1 (en) | Fruit or vegetable or vegetable and fruit health drink and method of its preparation | |
| CN105192229A (en) | Olive preserved fruits | |
| TR201820993A2 (en) | ICE CREAM AND PRODUCTION METHOD | |
| TR201821063A2 (en) | LIQUID FRUIT ORANGE FLOWERED HONEY ICE CREAM AND PRODUCTION METHOD | |
| CN105010523A (en) | Fresh-keeping film coating solution for bitter gourds | |
| PL419423A1 (en) | Functional chocolate | |
| CN103932084A (en) | Chocolate and red jujube pulp and preparation method thereof | |
| CN104543320A (en) | Durian pulp ice cream | |
| PL219156B1 (en) | Method for producing juice, especially wild rose juice and especially the wild rose juce | |
| CN104305264A (en) | Spicy instant pigtail and processing method thereof | |
| KR20160009996A (en) | fruit icecream ice bar | |
| TR201709917A2 (en) | Pomegranate Seed Milk Jam And Production Method | |
| TR201712754A2 (en) | MILK JAM WITH GRAPE SEED AND PRODUCTION METHOD |