RU2242145C1 - Vitaminized fruit gel - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested vitaminized fruit gel contains natural component as reduced natural dry fruit-berry apple, or mountain cranberry or cranberry or bilberry or orange or citric or pine-apple raw material, or their mixtures, sugar, starch, citric acid, ascorbic acid and multivitamin mixture out of C, B₁, B₂, B₆, B₁₂, PP, A, E, D vitamins and folic acid at the following ratio of ingredients, weight%: natural component 2.8-3.2, starch 25.0-27.2, citric acid 0.5-0.8, ascorbic acid 0.05-0.1, multivitamin mixture 0.16-0.78, sugar - the rest. Multivitamin mixture could additionally contain pantothenic acid and biotin. This enables to increase body resistance to diseases especially in autumn-winter period. Due to the content of potassium and food plant fibers containing in dried fruit and/or dried berries the diet should be compensated with diet-deficient nutrients.

EFFECT: improved properties of the product suggested.

1 cl, 1 ex

Description

The invention relates to the food industry, and more specifically to a composition of ingredients for the production of a soft drink, in particular jelly, made on the basis of plant materials and a complex of vitamins. The invention can be used in the manufacture of a product for therapeutic and prophylactic nutrition of various population groups.

Kissel (gelatinous liquid dish) is a long and widely known traditional national starch-based culinary preparation, simple and affordable to prepare.

Known compositions for the preparation of soft drinks, the ingredients of which include starch, sugar, citric acid, a variety of natural fruit and berry components, vitamin complexes and dietary supplements (see patents RU, No. 2061391, class A 23 L 2/00, 1996, No. 2148847, class A 23 L 1/00, 1999, No. 2125383, class A 23 L 1/064, 1999, No. 2187944, class A 23 L 1/0522, 1997). These compositions allow you to get drinks of high nutritional and biological value of various consistencies with improved organoleptic properties. However, all of them are more related to drinks and are not fully jelly in the traditional sense of this product.

There is a well-known culinary recipe for making table jelly from fruit juice, sugar, potato starch, citric acid dissolved in water in a certain proportion (see Abaturov P.V., Tsiplenkov N.P., Mityurin F.S. Sweet foods and drinks. - M .: Economics, 1974, p. 15-26). This recipe is simple and effective in implementation and allows you to get a traditional dessert drink that is popular among various population groups. However, the traditional recipe suffers from the lack of vitamin supplements necessary to enhance some specific nutritional properties of jelly.

A known method for the production of semi-liquid fruit jelly (see patent RU No. 2148373, class A 23 L 2/38, 1999), according to which the composition includes components in the following ratio, wt.%: Natural fruit component 15-50; sugar 6-20; modified starch 1-5; water is the rest. As a natural fruit component, it is proposed to use a concentrate of mango juice, black and red currant, strawberry, cranberry, apricot, peach, apple, pear, lemon, orange, tangerine, and as modified starch - potato, rice, soy, corn, buckwheat or tapioca. The presence in the composition of a wide range of natural fruit components ensures its high taste and nutritional properties. This well-known prescription solution is taken as a prototype, as the closest analogue in compositional essence and the achieved result.

The disadvantages of the prototype include its insufficient enrichment with vital biologically active substances and the lack of the necessary complex of vitamins in it.

The present invention is aimed at increasing the body's resistance to disease, especially in the autumn-winter period. Due to the content of potassium and dietary fiber contained in dried fruits and / or dried berries, the diet is replenished with those nutrients that are deficient in the diet. The constant use of fortified jelly has a positive effect on indicators of physical performance and improving well-being and resistance of the human body to diseases.

The specified positive result is ensured when using the composition of ingredients in the following ratio for the preparation of fortified jelly, wt.%: Natural fruit component 2.8-3.2; unmodified starch 25.0-27.2; citric acid 0.5-0.8; ascorbic acid 0.05-0.1; multivitamin mixture 0.16-0.78; sugar is the rest.

The natural fruit component in the composition is preferably represented by one of the following dry powders: apple, lingonberry, cranberry, blueberry, orange, lemon, pineapple. All of these fruit components are powdered natural dry fruit and berry raw materials, rich in vitamins, minerals and minerals, which distinguishes them from fruit essences often used in the preparation of drinks. The natural fruit component is balanced in quantitative composition and gives the finished product a corresponding attractive fruit taste, color, as well as smell. In addition, each fruit component has a specific therapeutic and prophylactic and tonic effect, a mixture of powders can be used in the preparation of special compositions.

Currently, products made from genetically modified plant materials, which include, for example, modified starches, are used in the food industry. In the proposed composition, unmodified starch, permitted by bodies and institutions of the State Sanitary and Epidemiological Service, was used, as it most fully meets the requirements for ensuring safety for life and health of the population, and does not contain toxic elements, pesticides and radionuclides.

The presence of ascorbic acid in the composition, one of the most common and positively recommended vitamins, allows to improve the preventive properties of the drink, especially for populations in conditions with a limited content of vitamins in the diet.

As a multivitamin mixture, fortified jelly contains a complex of vitamins C, B ₁ , B ₂ , B ₆ , B ₁₂ , PP, A, E, D, as well as folic acid (also known as vitamin B9). The complex is also known as vitamin premix H33053, which is a mixture in the form of a yellowish powder and having unique properties, is recommended for use. Vitamins in the premix are contained in the ratio that is optimal in quantity and quality, ensuring their maximum digestibility by the human body and complete restoration of the vitamin balance in the latter as soon as possible in the absence of side effects.

It seems promising to supplement the multivitamin mixture with pantothenic acid (B ₅ ) and biotin (H) within the stated boundary quantitative values. Pantothenic acid when it enters the human body effectively stimulates its growth and development, wound healing, has an anti-stress effect, and biotin helps relieve pain, has anti-depressant properties, and supports physical condition.

Thus, all the characteristics of the composition of fortified jelly that are distinctive from the prototype are aimed at providing a balanced amount of vitamin supplements and microelements in it in accordance with the norms of physiological needs for nutrients.

Vitaminized kissel is a loose mixture of various pre-prepared components in the form of a homogeneous powdery mass from light beige to various shades of brown color and is intended for quick cooking.

Get jelly in the following way. Prepared raw materials are dosed in accordance with the recipe. Mixing is carried out in mixing machines. All prescription components are metered and mixed at the same time. The jelly is delivered to the consumer in a dry packaged form. To prepare eight liters of the finished dish, 1.0 kg of fortified fortified jelly is previously dissolved in 2.0 l of cold water, mixed thoroughly. The preliminary solution is poured in a thin stream, constantly stirring, in 5.2 liters of bent water, brought to a boil, then cooled. The finished dish can be stored for no more than 24 hours at a temperature of + 2 to + 6 ° C.

Was made a composition of kissel fortified, per 100 g of product:

Natural Fruit Component 3.0

Unmodified starch 26.1

Citric acid 0.59

Ascorbic acid 0.05

Multivitamin mixture 0.26

Sugar 70.00

Nutrition value of apple jelly with vitamins, 100 g:

Carbohydrates, g 93.2

Vitamins, mg:

C 159.59

B ₁ 2,01188

B ₂ 1,872

B ₆ 1,872

B ₁₂ , mcg 3.744

RR 18,304

A 1,404

E 13.9464

D, mcg 2.86

Folic Acid, mcg 312

Energy value, kcal 373

In one glass (200 ml) of the finished product contains:

Carbohydrates, g 26.7

Vitamins, mg:

C 39,898

B ₁ 0.503

B ₂ 0.468

At ₆ 0.468

B ₁₂ mcg 0.936

PP 4,576

A 0.351

E 3,487

D, mcg 0.715

Folic Acid 78.0

Energy value, kcal 93.25

The given evidence indicates that the composition has a unique nutritional value due to the multiple increase in it (up to 200 mg per 100 g) of the content of the expanded complex of vitamins. The use of one glass (200 g) of the finished drink provides from 18 to 28% of the daily requirement of the human body for ten basic types of vitamins. At the same time, the energy value of fortified jelly not only does not suffer, but almost 6% exceeds the normative.

The use of high-quality ingredients in a balanced formulation ensures its high organoleptic properties. A decrease in moisture content to 5.49% in a powdery product, together with the absence of fats and proteins, confirmed in determining the nutritional and energy values, can significantly reduce the caking of the powder and prevent its clumping during the entire warranty period. Dry jelly powder retains its natural taste, smell and texture for a long time, does not change color. The use of the product during storage in standard packaging is doubled in comparison with the standard and is at least one year.

Vitaminized Kissel is intended for use as a preventive diet to compensate for the insufficient intake of vitamins in the human body and can be used in medical institutions, in the public catering system, including catering departments of preschool, school and other educational institutions, as well as for sale to the population. High vitamin value, the possibility of long and simple storage makes jelly an indispensable food product in areas of the far north, in expeditionary conditions.

Thus, the proposed composition of fortified jelly provides a wide range, has a comprehensive therapeutic and prophylactic effect, is simple in composition, technologically advanced in preparation, and affordable.

Claims (2)

1. Kissel, characterized in that it contains a natural component in the form of powdered natural dry fruit and berry raw apple, or lingonberry, or cranberry, or blueberry, or orange, or lemon, or pineapple, or a mixture thereof, sugar, starch , citric acid, ascorbic acid and a multivitamin mixture of vitamins C, B ₁ , B ₂ , B ₆ , B ₁₂ , PP, A, E, D and folic acid in the following ratio of ingredients, wt.%: Natural component 2.8-3.2 Starch 25.0-27.2 Citric acid 0.5-0.8 Ascorbic acid 0.05-0.1 Multivitamin mixture 0.16-0.78 Sugar Else 2. Kissel according to claim 1, characterized in that the multivitamin mixture further comprises pantothenic acid and biotin.