RU1771416C - Dietary jelly-like product - Google Patents

Abstract

Use in the food industry, in particular in the manufacture of confectionery products, mainly marmalade. Essence, a dietary gelatinous product contains sorbitol, pectin, citric acid, sodium lactate, water, while it additionally contains β-glucose, invert syrup, ascorbic acid, block and apricot puree, and citrus fruits as pectin with a definite ratio of components in wt .%

Description

The invention relates to the food industry, in particular to jelly-like dietary products, mainly marmalade, which can be used in the complex treatment of patients with metabolic disorders in the body.

Known Children's marmalade containing granulated sugar, molasses, pectin, citric and ascorbic acids, sodium lactate in the following ratio, wt.%:

Sugar62-68

Molasses14.79

Pectin 1.75

Citric Acid 0.94

Ascorbic Acid 0.1 Sodium Lactate 1.0

The recipe for Children's marmalade is given in Sat. Recipes for marmalade, marshmallows and marshmallows, Gosagroprom of the USSR, 1986.

Aibolit marmalade is also known, containing xylitol, sorbitol, pectin, sodium lactate, fruit-juice and lemon juice

acid in the following ratio of components, wt.%:

Xylitol in Jelly35.71

Sorbitol35.71

Pectin 1.6

Sodium Lactate 1.0

Fruit juice - suitable 12.0

Citric Acid 1.0

It is not indifferent to persons suffering from obesity, as well as impaired liver function.

The purpose of the invention is to impart therapeutic and prophylactic properties to the product by providing it with a normalizing effect on fat and cholesterol metabolism, bile secretion and elimination of constipation.

The goal is achieved in that the confectionery product additionally contains glucose, invert syrup, ascorbic acid, block and apricot puree, and as pectin citrus pectin in the following ratio, wt.%:

Glucose 18.42-22.16

Invert, syrup5791-53.50

Xi vj

ABOUT

Sd

Citrus Pectin 2.02-2.90

Sorbitol10.88

Citric Acid 0.12

Ascorbic acid 0.14

Applesauce 4.7-5.5

Apricot puree 0.27-0.31

Water Else

Introduction to the composition of known components in combination and ratio allows you to get the desired product consistency and give it therapeutic and prophylactic properties, which cannot be achieved when each component is used separately in confectionery products.

Comparative analysis with the prototype allows us to conclude that the proposed confectionery product differs from the known introduction of new components, in particular glucose, invert syrup, ascorbic acid, block and apricot puree, citrus pectin. An analysis of known confectionery products, mainly marmalade, showed that the introduced components are known, however, their use in these confectionery products in combination with other components does not provide the marmalade with the properties that they show in the proposed solution, in particular, imparting therapeutic and prophylactic properties by ensuring its normalizing effect on fat and cholesterol metabolism, bile secretion and elimination.

The confectionery product is prepared as follows.

Citrus pectin 2.02-2.9% (in solids) is mixed with glucose 6.06-8.7% and dissolved in 25 times the amount of water, then the remainder of glucose is added (12.36-13.46 %) and water, sorbitol (10.88%) and stirred with heating at 50-70 ° С) until complete dissolution: After this, sodium lactate is added 0.27-0.31%), puree block (4.7-5 , 5%) and apricot (1.8- 2.2%), invert syrup (57.91-59.5%) are mixed and boiled to a moisture content of 29-30%. The boiled mass is cooled to 79-81 ° C and citric acid (0.12%) and ascorbic acid (0.14%) are added.

The use of pectin is due to its hemostatic, detoxification, antacid, antiseptic properties, the ability to remove heavy metals and radioactive substances from the body, as well as as a gel educator.

The formulation of marmalade-Aibolit is described in Sat. Recipes for confectionery for diabetics (M., Light and Food Industry, 1984).

The closest in technical essence is a dietary gelatinous product, mainly marmalade, including sugar, gelatin, fruit extract, citric acid, alanine, pectin, soy protein, xylitol, sorbitol, sodium lactate and water in the following ratio of components, wt. .%:

Sugar 4.00-8.00

Gelatin 0.95-1, -03

Fruit-annual extract 2.8-3.40

Citric acid 0.9-1.10

Alanin 0.49-0.51

Pectin 1.55-1.63

Soy Protein 0.95-1.05

Xylitol 41.00-43.00

Sodium Lactate 0.95-1.01

Sorbitol 35.00-36.00

Water Else

(see ed. St. USSR No. 1145981, class A 23 L 1/06, 1985).

Although the dietary gelatinous product has a specific purpose, however, the use of alanine, a non-essential amino acid, to increase energy expenditures may not be indifferent to the human body regarding the possibility of its toxic effect (with a daily requirement of 3 g). Sugar content in the amount of 4.0-8.0% is a contraindication to the intake of this product by people suffering from diabetes mellitus, insufficiency of endocrine pancreatic function. The administration of pectin in combination with other components, in particular with the administration of ascorbic acid (directly through the function of microsomal oxidation in hepagocytes) increases the cholesterol-cholesterol coefficient and thereby reduces the lithogenicity of the liver and the level of cholesterol in the blood.

The introduction of sorbitol into the formulation has a cholekinetic effect and, in combination with the hypocholesterolemic effect of pectin, enhances the effect and also eliminates constipation.

The presence in the formulation of block and apricot puree due to the content of micro and macro elements has a beneficial effect on the function of hepatocytes, improves intracellular metabolism, and normalizes the function of smooth muscles of internal organs.

In order to determine the optimal ratios of the components in the preparation of marmalade in laboratory conditions, 5 experiments were performed and clinical trials were conducted to achieve the effectiveness of the invention.

Example 1.2.05 kg of citrus pectin was mixed with 6.15 kg of glucose and dissolved in 51.35 kg of water, then the remaining portion of glucose was added 24.28 kg, 56.54 kg of water, sorbitol in an amount of 11. 45 kg and stirred while heating to 60 ° C until complete dissolution. After that, sodium lactate 0.63 kg, block and apricot puree in the amount of 45.9 kg and 16.6 kg, 75.4 kg of invert syrup were added respectively, mixed and boiled to a moisture content of 29%. The boiled mass is cooled to 80 ° C and 0.13 kg of citric acid and 0.14 kg of ascorbic acid are added. The mass was allowed to stand for 10 hours, after which it was cut into rectangular bars and sprinkled with glucose.

Received jelly-like confectionery product of the following composition, wt.%: In solids: Glucose27,69

Invert Syrup52.78

Citrus Pectin 1.89

Sorbitol 10.86

Citric Acid 0.12

Ascorbic acid 0.14 Applesauce 4.59

Apricot Puree 1.66

Sodium Lactate 0.25

Actually:

Water Else

With such a formulation, the process of structure formation is worsened, which leads to the non-technological method,

EXAMPLE 2, 2.2 kg of citrus pectin was mixed with 6.6 kg of glucose and dissolved in 54.88 kg of water. The remainder of the glucose (7.8 kg, 49.07 kg of water, was added). sorbitol in the amount of 11.45 kg and stirred while heating to a temperature of 60 ° C until complete dissolution. After that, sodium lactate 9.68 kg, block and apricot puree in the amount of 47 kg 18 kg, respectively, invert syrup 82.73 kg were added. was stirred and boiled to a moisture content of 29%. A confident mass was cooled to 79 ° C and 0.13 kg citric acid was added ascorbic acid 0.14 kg, the mass was allowed to stand in t for 10 h, after which they were cut into rectangular bars and sprinkled with glucose,

Received a jelly-like confectionery product of the following composition, wt.%: In solids: Glucose 22.16

Quarter syrup

Citrus Pectin2.02

Sorbitol10.88

Citric Acid 0.12

Ascorbic Acid0.14

Applesauce 4.7

Apricot puree 1.8

Sodium Lactate 0.27

Actually:

Water Else

Example 3, 2.76 kg of citrus pectin was mixed with 8.28 kg of glucose and dissolved in 69 kg of water, then the remaining glucose was added - 14.74 kg, 28.95 kg of water, sorbitol in an amount of 11.45 kg and mixed by heating to 60 ° C until completely dissolved. After that, sodium lectate 0.75 kg was added. block and apricot puree in the amount of 51.1 kg and 20.6 kg, respectively, invert sioop 82.71 kg, mixed and boiled to a moisture content of 29%. The boiled mass was cooled: to 79 ° C and 0.13 kg limcic acid was added, 0.14 kg ascorbic acid.

0 Davapi mass was left to stand for 10 hours, after which it was cut into rectangular bars and sprinkled with glucose.

Received a jelly-like confectionery product of the following composition, wt.%: 5 In solids:

Glucose 20.95

Invert Syrup57.90

Citrus Pectin 2.54 Sorbityu, 88

0 Citric acid 0.12

Ascorbic acid 0 14 Applesauce 5.11

Apricot puree 2.06

Sodium Lactate 0.3

5 In kind:

Water Else

An example of 4.3.15 kg of citrus pectin was mixed with 9.45 kg of glucose and dissolved in 78.8 kg of water, then the remaining 0 part of glucose, 10.79 kg, was added. 13.93 kg of water, copGi / n in an amount of 11.45 kg and stirred while heating to 60 ° C until complete dissolution. Then, sodium lactate 0.78 kg, block and apricot puree were added in the amount of 55 kg and 22 kg, respectively, and invert syrup 85.0 kg. mixed and boiled to a moisture content of 30%. The boiled mass was cooled to 79 ° C and 0.13 kg citric acid and ascorbic acid 3 lots of 0.14 kg were added. The mass was allowed to stand for 10 hours, after which it was cut into rectangular bars and sprinkled with glucose.

Received a jelly-like confectionery product of the following composition, May,%: 5 In solids:

Glucose 18.42

Invert syrup59.50

Citrus Pectin 2.90

Sorbitol 10.88

Citric acid 0.12;

Ascorbic acid 0.14

Applesauce .5,50

Apricot puree2.20

Sodium Lactate 0.31

Actually:

Water Else

The preparation process in Examples 2,3,4 of a confectionery product is technologically advanced.

For example, p5. 3.34 kg of citrus pectin was mixed with 10.02 kg of glucose and dissolved in 83.4 kg of water, then 7.18 kg of the remaining glucose was added; sorbitol in an amount of 11.45 kg and stirred while heating to 70 ° C until complete dissolution. After that, sodium lactate 0.83 kg, 63.5 kg block and 23.3 kg apricot puree invert syrup 87 kg were added, mixed and boiled to a moisture content of 30%. The boiled mass was cooled to 81 ° C and 0.13 kg of citric acid and 0.14 ascorbic acid were added. The mass was allowed to stand for 10 hours, after which it was cut into rectangular bars.

Received a jelly-like confectionery product of the following composition, wt.% In solids.

Glucose15.65

Invert Syrup61.13

Citrus Pectin 3.07

Sorbitol10.88

Citric Acid 0.12

Ascorbic acid 0.14

Applesauce 6.35

Apricot puree2.33

Sodium Lactate 0.33

Actually:

Water Else

The resulting mass burned during boiling, it was dense and difficult to cast.

The optimum ratios of the components are the amounts given

in examples 2, 3, 4 and indicated in the claims and description of the invention, since this achieves the objective of the invention.

The results are shown in the table and confirmed by clinical trials.

Indicators of fat, cholesterol metabolism of bile secretion and smooth muscle functions of internal organs are shown in the table.

The use of the invention will make it possible to impart therapeutic and prophylactic properties to the product, and when included in the diet of patients, improve their well-being, normalize indicators of fat and cholesterol metabolism, bile excretion and bowel movement.

Claims (1)

The claims A dietary gelatinous product containing sorbitol, pectin, citric acid, sodium lactate and water, characterized in that, in order to impart therapeutic and prophylactic properties, it additionally contains glucose, invert syrup, ascorbic acid, block puree and apricot puree, and the quality of pectin is citrus pectin in the following ratio of components, wt.%: ota 18.42-22.16 57.91-59.50; 5.02-2.90 10.88 0.12 0.14 4.7-5.5 1.8-2.2 0.27-0.31 Else Indicators Before accepting a confectionery After accept jj