RU2078520C1 - Taste and aromatic additive for food products - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: proposed additive comprises aqueous-alcohol extract of hawthorn, fruit and berry component, extract of aromatic plants and color. Said additive comprises 1-7 mass % of honey, 2-6 mass % of sugar, 3-10 mass % of color, 0.7-1.8 mass % of peppermint extract, 0.5-1.1 mass % of aqueous-alcohol extract of hawthorn and cranberry liqueur or apple liqueur, or sea buckthorn liqueur, or mixture of cranberry and apple liqueurs or mixture of cranberry and sea buckthorn liqueur the rest. proposed additive may also comprise aqueous-alcohol extracts of dog rose, coriander, sage, yarrow, camomile, leaves of plantain and dill. EFFECT: improved quality of desired product. 8 cl

Description

 The invention relates to the food industry, in particular to flavor additives.

 Currently, various food additives are widely used in food production, for example, in the production of beverages (UK Patent N1519143, CL A 23 L 2/00, 1978), balms (US Patent N 3843809, CL C 12 G 3 / 06, 1972).

 The closest technical solution is the additive included in the drink based on algae and fruits, which contains the extract of aromatic plants, fruit component, sugar and honey and algae extract (French application N2493108, CL A 23 L 2/02, 1982 )

 However, one of the disadvantages of the additive is the inability to use it directly in a food product; A drink that includes this supplement has an insufficiently pronounced therapeutic and prophylactic effect.

 The objective of the invention is to obtain a flavoring additive with high consumer and therapeutic properties.

 The problem is solved by the additional introduction of tint and water-alcohol extract of hawthorn and the use of cranberry tincture, or tincture of apples, or tincture of sea buckthorn, or a mixture of cranberry tinctures with apples, or with sea buckthorn as a fruit and berry component, and also used as an extract spicy aromatic plants of a water-alcohol extract of peppermint, in the following ratio of components, wt.

Honey 1 7
Sugar 2 6
Kohler 3 10
Water-alcohol extract of hawthorn 0.5 1.1
Water-alcohol extract of peppermint 0.7 1.8
Cranberry tincture, or tincture of apples, or tincture of sea buckthorn, or a mixture of cranberry tinctures with apples or with sea buckthorn
Moreover, the ratio of cranberry tincture and apple tincture in the mixture is 1: 2.5, and cranberry tincture and sea buckthorn tincture in the mixture 1: 6.

 Depending on the fruit component, the additive may additionally contain, by weight. water-alcohol extract of rose hips 2.3 8.8; water-alcohol extract of chamomile 0.3 0.88; water-alcohol yarrow extract 0.27 0.55; water-alcohol extract of plantain leaves 0.06 0.11, and as extracts of aromatic plants, wt. water-alcohol extract of coriander 0.09 0.22; water-alcohol extract of sage 0.36 1.1; water-alcohol extract of dill odorous 0.036 0.06.

 Due to the experimentally selected composition and ratio of components, the additive has a pronounced immunostimulating, general strengthening, disinfecting and vitaminizing effect.

 Fresh apples or apple juice, fresh cranberries, sea buckthorn fruits, rose hips, fragrant dill, coriander, peppermint leaves, sage, large plantain leaves, chamomile flowers, flowers or hawthorn grass serve as raw materials for the preparation of flavoring additives.

 A wide variety of raw materials allows you to prepare a flavoring additive to food products, which has excellent taste and aroma.

 Apples, as you know, are a valuable source of vitamins, organic acids (malic and citric), minerals (potassium, magnesium, phosphorus, calcium, sodium, iron, manganese), fiber. The enzymes found in apples accelerate digestion.

 Cranberries are the store of the richest gamut of nutrients. Its fruits contain glucose, fructose, organic acids malic, glycolic, oxalic, benzoic, which has an antiseptic effect. The healing power of cranberries has long been known. Taste-aromatic additive, which includes cranberries, relieves fatigue, increases the body's resistance to many diseases, strengthens sleep. The most valuable trace element iron richly accumulates in this berry.

 A special place is occupied by a flavoring additive, which includes sea buckthorn. The fruits of this berry have exceptional biological properties, contain many vitamins, carotene, a large amount of vitamin C, vitamins E, many flavonoids, organic acids, essential oils, tannins. Vitamins present in large quantities in sea buckthorn are one of the most useful and most important substances for the body. Their lack leads to hypovitaminosis. Sea buckthorn affects intestinal motility, has protective (bactericidal) properties, eliminates fatigue, has a bacterial and antiviral effect, and promotes the healing of ulcers and wounds (1 and 2).

 The inclusion of rosehips, yarrow, hawthorn, chamomile, plantain in the formulation of flavoring enhances its biological activity. This is due to the presence of flavonoids, some glycosides, carotenoids, vitamins and minerals in them.

 Vitamin C is in an extremely stable form in rose hips, it is also well preserved during heat treatment.

 Due to the presence of a large amount of essential oils, the spices included in the flavoring additive give the additives a pleasant smell, improve taste, enhance tonic and anti-inflammatory effects, and improve the function of the gastrointestinal tract (3 and 4).

In the proposed flavoring additive, the following herbs and seeds are used; mint, odorous dill, coriander, sage. All these components activate the activity of the organs of smell and taste, affect the formation and secretion of digestive juices, the absorption of nutrients, and also improve digestion. A large percentage of them in a flavoring additive can give a sharp taste and aroma to the product, so the percentage of aromatic components is in the range of 0.03 1.8%
Potent alkaloids and glycosides in the plants used are absent.

 Additionally, to expand the spectrum of biological action, honey 1 7% color 3 10% is included in the formulation of a biologically active additive. The inclusion of honey in a biologically active additive enhances its therapeutic and prophylactic effect. The therapeutic and preventive effect of honey is facilitated by the presence of vitamins, macro- and microelements, biocatalysts, organic acids, tannins, volatile substances and other components in it. The action of honey components on the body depends not only on their quantity and pharmacological properties, but also on the combination in which they are found (5).

 Kohler, which is part of the biologically active additives, has long been used in folk medicine as an expectorant, which has a softening effect on colds.

 To extract biologically active substances and essential oils from fruits, berries and herbs, rectified ethyl alcohol from grain varieties up to 25% vol. Is used. Thus, to obtain a flavoring additive, water-alcohol extracts from plant materials and tinctures are used.

 Tinctures and extracts from the raw materials used are prepared in the traditional way.

Obtaining a dietary supplement is
in the preparation of tinctures from fruit berries and water-alcohol extracts from herbs and fruits;
in the preparation of sugar color;
in the preparation of honey syrup;
in blending and upholding a blend;
in decanting the blend and filtering;
in the spill of biologically active additives.

 Dietary supplement is recommended for cooling the body, physical installation, as well as during the spread of colds in spring and autumn during the period of convalescence, 2 3 teaspoons (10 - 15 ml) with tea, coffee and other drinks 1 3 times a day.

 In addition, the versatility of the additive allows its use in the confectionery industry, for example, as an impregnation; in the canning industry; as well as at home in the preparation of various vessels and seasonings.

 In appearance, the flavoring additive is a clear liquid from yellow to reddish-brown.

 The Research Institute of Nutrition RAMS, having examined the materials presented on the biologically active additive, has no hygienic comments on the composition and recommends its use in cooling the body, physical fatigue, as well as during the spread of colds in spring and autumn. All types of raw materials included in the formulation of biologically active additives are allowed for use in the production of drinks, tea substitutes, confectionery, meat, fish products, etc.

 Example 1. For the preparation of flavor additives take, wt. cranberry tincture 75.1; honey 7; sugar 5; color 10; water-alcohol extract of hawthorn 1.1; water-alcohol extract of peppermint 1.8.

 Example 2. For the preparation of flavoring additives take, wt. cranberry tincture 70.95; honey 7; sugar 5; color 10; water-alcohol extract of hawthorn 0.83; water-alcohol extract of rose hips 5; water-alcohol extract of peppermint 0.6; water-alcohol extract of coriander 0.22 and water-alcohol extract of sage 0.4.

 Example 3. For the preparation of flavor additives take, wt. tincture of apples 76; honey 5.5; sugar 6; color 10; water-alcohol extract of hawthorn 0.5; water-alcohol extract of yarrow 0.5; water-alcohol extract of peppermint 1.5.

 Example 4. For the preparation of flavor additives take, wt. tincture of sea buckthorn 69.2; honey 7; sugar 3; color 10; water-alcohol extract of hawthorn 1; water-alcohol extract of rose hips 6.5; water-alcohol extract of chamomile 0.8; water-alcohol extract of peppermint 1.4; water-alcohol extract of sage 1 and water-alcohol extract of coriander 0.1.

 Example 5. For the preparation of flavor additives take, wt. cranberry tincture 19.51; tincture of apples 48.78; honey 7; sugar 5; color 9; water-alcohol extract of hawthorn 0.85; water-alcohol extract of rose hips 8.8; water-alcohol extract of plantain leaves 0.1; water-alcohol extract of peppermint 0.81; and aqueous-alcoholic extract of coriander 0.15.

 Example 6. For the preparation of flavor additives take, wt. cranberry tincture 10; tincture of sea buckthorn 60; honey 4; sugar 4.8; Kohler 9.5; water-alcohol extract of hawthorn 1.1; water-alcohol extract of rose hips 8; water-alcohol extract of yarrow 0.3; water-alcohol extract of peppermint 1.76; water-alcohol extract of dill odorous 0.04 and water-alcohol extract of sage 0.5.

Claims (7)

 A flavoring food additive containing a fruit and berry component, extracts of aromatic plants, honey and sugar, characterized in that it additionally contains tint and water-alcohol extract of hawthorn, and cranberry tincture, or tincture of apples, as a fruit and berry component, or tincture of sea buckthorn, or a mixture of cranberry tinctures with apples or with sea buckthorn, moreover, as an extract of spicy aromatic plants, a water-alcohol extract of peppermint is introduced in the following ratio of components, wt. Honey 1 7
Sugar 2 6
Kohler 3 10
Water-alcohol extract of hawthorn 0.5 1.1
Water-alcohol extract of peppermint 0.7 1.8
Cranberry tincture, or tincture of apples, or tincture of sea buckthorn, or a mixture of cranberry tinctures with apples or with sea buckthorn
2. The additive according to claim 1, characterized in that the ratio of cranberry tincture and apple tincture in the mixture is 1: 2.5.  3. The additive according to claim 1, characterized in that the ratio of cranberry tincture and sea buckthorn tincture in the mixture is 1: 6.  4. The additive according to claim 1, characterized in that when using a cranberry tincture as a fruit and berry component, an aqueous-alcoholic rosehip extract in an amount of 2.3 to 8.8 wt. and as extracts of aromatic plants, an additional aqueous-alcoholic extract of coriander in an amount of 0.09 0.22 wt. and water-alcohol extract of sage in the amount of 0.36 to 1.1 wt.  5. The additive according to claim 1, characterized in that when using as a fruit component of the tincture of apples, an additional aqueous-alcoholic extract of yarrow in an amount of 0.27 to 0.55 wt.  6. The additive according to claim 1, characterized in that when using as a fruit and berry component tincture of sea buckthorn, an additional aqueous-alcoholic extract of rose hips in an amount of 2.3 to 8.8 wt. and water-alcohol extract of chamomile in an amount of 0.3 to 0.88 wt. and as extracts of aromatic herbs, an additional aqueous-alcoholic extract of coriander in an amount of 0.09 0.22 wt. and water-alcohol extract of sage in the amount of 0.36 to 1.1 wt.  7. The additive according to claims 1 and 2, characterized in that when using a cranberry-apple tincture as a fruit and berry component, an aqueous-alcoholic rosehip extract in an amount of 2.3 to 8.8 wt. and water-alcohol extract of plantain leaves in an amount of 0.06 0.11 wt. and as an extract of aromatic herbs, an aqueous-alcoholic extract of coriander 0.09 0.22 wt.  8. The additive according to paragraphs. 1 and 3, characterized in that when using cranberry-sea buckthorn tincture as a fruit and berry component, an aqueous-alcoholic extract of rosehip in an amount of 2.3 to 8.8 wt. and water-alcohol extract of yarrow in an amount of 0.27 to 0.55 wt. and as extracts of aromatic plants, an aqueous-alcoholic extract of odorous dill in an amount of 0.036 0.06 wt. and water-alcohol extract of sage in the amount of 0.36 to 1.1 wt.