RU2143823C1 - Method for obtaining food product based on jerusalem artichoke - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves washing, grinding, providing hydrolysis of Jerusalem artichoke polyfructosan and thermal treatment. Hydrolysis is conducted by treating Jerusalem artichoke by electrically activated aqueous acid medium with predetermined characteristics and hydromodulus. Method allows products with increased fructose content to be obtained. This product may be used for treatment of patients suffering diabetes mellitus and obesity. EFFECT: increased efficiency, wider range of usages of products. 3 cl, 2 tbl, 2 ex

Description

 The invention relates to a technology for the production of food products based on Jerusalem artichoke and can be used in the production of fruit and vegetable puree canned food, drinks and juices with pulp for diet food.

 A known method of producing a dietary food product based on Jerusalem artichoke, comprising mixing acidic fruit puree and Jerusalem artichoke puree (RU, patent N 2005389, class A 23 L 1/212, 1994).

 The disadvantage of this method is the incomplete hydrolysis of high molecular weight polyfructosans of Jerusalem artichoke (50-60%).

 The closest in technical essence is a method of producing a food product based on Jerusalem artichoke, including the separation of Jerusalem artichoke juice from squeezed, hydrolysis of polyfructosans of separated juice, concentration of the obtained hydrolyzate and its mixing with fruit juice (Golubev V.N., Volkova I.V., Kushalakov X .M Jerusalem artichoke. Composition, properties, processing methods, applications. - M .: Volga, 1995, p. 41 - 46).

 The disadvantage of this method is the low percentage of raw materials.

 The problem solved by the invention is the creation of a method for the production of new food products based on Jerusalem artichoke, which allows to increase the content of easily digestible low molecular weight fructosans due to more complete hydrolysis of Jerusalem artichoke semifructosans, which leads to an increase in the percentage of raw materials used.

The problem is solved due to the fact that in the method of producing food products based on Jerusalem artichoke, which includes washing, grinding, hydrolysis of polyfructosans of Jerusalem artichoke and its heat treatment. The hydrolysis is carried out by treating Jerusalem artichoke with an electroactivated aqueous acidic medium (EAS) with a pH of 1.5 - 2.0, a redox potential of E _h = 1190 - 1100 mB and a hydraulic module g = 1: 8 - 1: 6, and in the case of preparation of puree food the products are treated with electrolyte in the pulp of Jerusalem artichoke, and in the case of the preparation of drinks, they are processed with pomace obtained after separation from Jerusalem artichoke juice; in this case, in the first case, the mixture is subjected to heat treatment until complete boiling, the resulting mass is boiled to the required dry matter content, mixed with fruit and vegetable puree and homogenized, and in the second case, after heat treatment, the mixture is separated into a solid and liquid phase and the latter is mixed with Jerusalem artichoke juice.

 By carrying out scientific research and obtaining experimental data, it was found that during the processing of Jerusalem artichoke with electroactivated water, complete hydrolysis of polyfructosans, in particular inulin, takes place.

 The inulin molecule is represented by a chain of fructofuranose residues, which has one glycoside residue in the end group and one in the intermediate position. The presence of b-glucosidic bonds in the polyfructosan molecule between fructofuranose residues indicates its instability in aqueous solutions of acids, as well as in water at high temperatures. Acids as catalysts reduce the breakdown energy of glucosidic bonds in the molecule, thereby accelerating the rate of hydrolysis. Along with the breaking of glucosidic bonds, the depolymerization of inulin molecules and the formation of short chains with fructose occur. When all glucosidic bonds are broken, fructose is formed (94 - 97%) and a small amount of glucose (3 - 6). Products derived from Jerusalem artichoke have a high fructose content, which allows them to be used in the nutrition of patients with diabetes and obesity, thereby contributing to the expansion of their scope.

 Example 1

 Reflects the method of producing a food product in the form of a beverage.

After the preparation of Jerusalem artichoke, the juice is separated from the squeezes by one of the known methods, for example by pressing whole tubers. The remaining pomace is hydrolyzed with an electroactivated NaCl solution with a pH of 1.5, E _h = 1190 mB, and the hydromodule g = 1: 8. The resulting mixture is boiled at t = 80 ^o C, v = 30 min.

 As a result, complete hydrolysis of the high molecular weight polyfructosans remaining in the Jerusalem artichoke squeezes occurs with the formation of fructose, glucose and oligofructosans. The molten mass is separated into solid and liquid phases by one of the known methods, for example by centrifugation. In this case, the resulting liquid phase is mixed with Jerusalem artichoke juice.

Also, experiments were performed in which the Jerusalem artichoke squeezes were processed with an organic acid with a pH of 1.5; 1.6; 1.7; 1.8; 1.9; 2.0; E _h = 1190 - 1100 mB, with a water module g = 1: 6; 1: 7; 1: 9; 1:10. These parameters and the results of hydrolysis are presented in table 1.

 Example 2

 Reflects the method of production of food puree product.

Jerusalem artichoke is washed, cleaned, ground, mixed with EAS pH = 1.5, E _h = 1190 mB, hydraulic module g = 1: 8, boiled at t = 80 ^o C, v = 30 min, blended with fruit and vegetable puree, homogenized. As a result of mixing with EAS, the active acidity sharply increases, which allows hydrolyzing the water-insoluble Jerusalem artichoke polysaccharides with the formation of water-soluble, easily assimilable mono- and oligosaccharides, mainly oligofructosans, which have a pronounced general strengthening and energy-stimulating effect.

A series of experiments was conducted where the mash of Jerusalem artichoke was treated with an electroactivated NaCl solution with a pH of 1.5; 1.6; 1.7; 1.8; 1.9; 2.0; E _h = 1190 - 1100 mB, with a water module g = 1: 6; 1: 7; 1: 8; 1: 9; 1:10. These parameters and the results of hydrolysis are presented in table 2.

Considering the results of tables 1 and 2, we can draw the following conclusions:
- the optimal mode of hydrolysis of polyfructosans, which characterizes the maximum fructose content in both examples, has parameters - EAS pH = 1.5, E _h = 1190 mB, hydraulic module g = 1: 8, at t = 80 ^o C; v = 30 min;
- due to the fact that there is a complete hydrolysis of polyfructosans in both the first and second examples, the percentage of raw materials used was 95 - 97% of the original 100%.

 The products have a sweet taste and can be used as ready-made drinks and mashed potatoes, as well as sweeteners in the production of fruit and vegetable drinks and mashed potatoes for preventive purposes.

 The finished product contains from 75 to 80% free fructose of the total amount of sugars.

 Thus, the proposed method allows to obtain products with a high content of fructose.

Claims (3)

1. A method of producing food products based on Jerusalem artichoke, which includes washing, grinding, hydrolysis of Jerusalem artichoke polyfructosans and its heat treatment, characterized in that the hydrolysis is carried out by treating Jerusalem artichoke with an electroactivated aqueous acidic medium (EAS) with a pH of 1.5-2.0, redox potential E _h = 1190-1100 mV and hydraulic module g = 1: 8-1: 6.  2. The method of manufacturing food products based on Jerusalem artichoke according to claim 1, characterized in that in the case of preparing puree-like food products, the Jerusalem artichoke pulp is treated with electrolyte, the mixture is subjected to heat treatment until complete boiling, the resulting mass is boiled to the required dry matter content, mixed with mashed fruits and homogenize.  3. The method of manufacturing food products based on Jerusalem artichoke according to claim 1, characterized in that in the case of the preparation of drinks, the marc obtained from their separation from Jerusalem artichoke juice is processed, and after heat treatment, the mixture is separated into solid and liquid phases and mixed with juice Jerusalem artichoke.

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