PL425403A1 - Method for producing food products with increased content of bioactive components - Google Patents
Method for producing food products with increased content of bioactive componentsInfo
- Publication number
- PL425403A1 PL425403A1 PL425403A PL42540318A PL425403A1 PL 425403 A1 PL425403 A1 PL 425403A1 PL 425403 A PL425403 A PL 425403A PL 42540318 A PL42540318 A PL 42540318A PL 425403 A1 PL425403 A1 PL 425403A1
- Authority
- PL
- Poland
- Prior art keywords
- stage
- food products
- fruit
- increased content
- producing food
- Prior art date
Links
- 230000000975 bioactive effect Effects 0.000 title abstract 2
- 235000013305 food Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 2
- 235000008397 ginger Nutrition 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 235000010987 pectin Nutrition 0.000 abstract 2
- 229920001277 pectin Polymers 0.000 abstract 2
- 239000001814 pectin Substances 0.000 abstract 2
- 241000234282 Allium Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 244000151012 Allium neapolitanum Species 0.000 abstract 1
- 241000167854 Bourreria succulenta Species 0.000 abstract 1
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 abstract 1
- 235000009421 Myristica fragrans Nutrition 0.000 abstract 1
- 244000270834 Myristica fragrans Species 0.000 abstract 1
- 240000001890 Ribes hudsonianum Species 0.000 abstract 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 abstract 1
- 235000001466 Ribes nigrum Nutrition 0.000 abstract 1
- 239000004383 Steviol glycoside Substances 0.000 abstract 1
- 235000019693 cherries Nutrition 0.000 abstract 1
- 235000013572 fruit purees Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000001702 nutmeg Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 229930182488 steviol glycoside Natural products 0.000 abstract 1
- 235000019411 steviol glycoside Nutrition 0.000 abstract 1
- 150000008144 steviol glycosides Chemical class 0.000 abstract 1
- 235000019202 steviosides Nutrition 0.000 abstract 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób wytwarzania produktów spożywczych o zwiększonej zawartości składników bioaktywnych. Sposób polega na tym, że w pierwszym etapie przygotowuje się cebulę odmiany białej, owoce, przecier z owoców dzikiej róży, sok z imbiru, sproszkowaną gałkę muszkatołową oraz preparat pektynowy. W drugim etapie do rozmiękczonej cebuli dodaje się koncentrat soku owocowego o ekstrakcie 68 - 72°Brix lub glikozydy stewiolowe oraz przecier z owoców z dzikiej róży w ilości, sok z imbiru, a także opcjonalnie owoce takie jak czarna porzeczka, śliwka, wiśnia i całość gotuje się, po czym na końcu dodaje się preparat pektynowy. W trzecim etapie rozlewa się gotowy produkt do opakowań jednostkowych i pasteryzuje.The subject of the notification is a method of producing food products with an increased content of bioactive ingredients. The method consists in preparing white onions, fruit, rosehip puree, ginger juice, nutmeg powder and pectin preparation in the first stage. In the second stage fruit juice concentrate with an extract of 68 - 72 ° Brix or steviol glycosides and rosehip fruit puree, ginger juice as well as optional fruits such as blackcurrant, plum, cherry and whole cook are added to the softened onion. after which the pectin preparation is finally added. In the third stage, the finished product is poured into unit packaging and pasteurized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL425403A PL237487B1 (en) | 2018-04-27 | 2018-04-27 | Method for producing food products with increased content of bioactive components |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL425403A PL237487B1 (en) | 2018-04-27 | 2018-04-27 | Method for producing food products with increased content of bioactive components |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL425403A1 true PL425403A1 (en) | 2019-01-02 |
| PL237487B1 PL237487B1 (en) | 2021-04-19 |
Family
ID=64899045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL425403A PL237487B1 (en) | 2018-04-27 | 2018-04-27 | Method for producing food products with increased content of bioactive components |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL237487B1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02182159A (en) * | 1988-03-30 | 1990-07-16 | Kunio Ro | Onion jam |
| CN104814370A (en) * | 2014-10-08 | 2015-08-05 | 合肥丰昇园农业科技有限公司 | Onion-grape jelly and making method thereof |
| KR20150144229A (en) * | 2014-06-16 | 2015-12-24 | 조우현 | Strawberry jam containing onion and rose, and manufacturing method thereof |
| PL415379A1 (en) * | 2015-12-18 | 2017-06-19 | Owocowy Dom Spółka Z Ograniczoną Odpowiedzialnością | Low sugar ecological jam and method for producing it |
-
2018
- 2018-04-27 PL PL425403A patent/PL237487B1/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02182159A (en) * | 1988-03-30 | 1990-07-16 | Kunio Ro | Onion jam |
| KR20150144229A (en) * | 2014-06-16 | 2015-12-24 | 조우현 | Strawberry jam containing onion and rose, and manufacturing method thereof |
| CN104814370A (en) * | 2014-10-08 | 2015-08-05 | 合肥丰昇园农业科技有限公司 | Onion-grape jelly and making method thereof |
| PL415379A1 (en) * | 2015-12-18 | 2017-06-19 | Owocowy Dom Spółka Z Ograniczoną Odpowiedzialnością | Low sugar ecological jam and method for producing it |
Also Published As
| Publication number | Publication date |
|---|---|
| PL237487B1 (en) | 2021-04-19 |
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