RU2251309C2 - Method for production of gelling agent - Google Patents

Abstract

FIELD: food processing industry, in particular gel and jujube production.

SUBSTANCE: Gelling agent from vegetable raw materials is obtained by maceration of dried Cetraria islandica for 20-30 min in water at temperature of 5-10°C followed by pressing to remove water surplus. Then material is handled, washed with boiled water at temperature of 30-35°C and immersed for 60 min. Further raw material is macerated in sodium hydrochloride solution for 18-24 h at hydromodule of 1:10, washed again, macerated in boiled water for 24-48 h, and pressed to remove water surplus. Then raw material is grinded and cooked in water for 50-60 min. Decoction is filtered and dried. Gelling agent of present invention is useful in manufacturing of gel, jujube, fools, aspics, etc.

EFFECT: product with high nutrient and biological value; efficient application of edible raw materials.

5 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, can be used as a gelling agent for the preparation of jelly and marmalade.

A number of methods are known for producing pectin from citrus wastes, which are the predominant raw material of the pectin industry abroad. The methods are based on extraction of crushed dried raw materials with hot water, solutions of organic and inorganic acids, filtration, vacuum evaporation of the extract, precipitation of pectin from the evaporated extract with ethanol or acetone, followed by separation and drying.

The pectin content in the fresh citrus peel ranges from 4 to 6%, in the dry - from 9 to 30% (sometimes 50%). The disadvantage of this source is the spread of culture only in certain southern areas (Italy, Spain, China, Central Asia, USA).

A known method of producing jelly marmalade, providing for the joint swelling of a gelatinizer (gelling agent) and crushed citrus squeezes in water at 18-20 ° C for 35-40 minutes, while the squeezes are taken in the native state in the amount of 10-20% of the total weight of the finished product product, introducing sugar and food additives into the swollen mixture, preliminary boiling the mixture at 80-85 ° С, introducing flavoring agents and re-boiling 96-99 ° С and forming the finished product.

The disadvantage of this method is that the crushed citrus squeezes are a perishable component, requiring significant costs for its storage, and also contains a significant amount of reducing sugars, which leads to a deterioration in the quality of the finished product.

Another source for industrial production of pectin is apple pomace. There are various methods for producing pectin from apple pomace (for example, from the description of the USSR author's certificate No. 1399303, class C 08 V 37/06, op. 30.05.88). The methods are based on the extraction of dried raw materials with hot water, aqueous solutions of organic and inorganic acids, the subsequent precipitation of pectin from the filtrate with acetone or ethanol and its purification.

The pectin content in apple pomace ranges from 5 to 15%. The quality of apple pectin, which is produced in a small volume in the CIS only at three plants with a capacity of 300 tons per year, does not meet the requirements for food pectin in terms of gelling ability and color.

A source of high pectin is sunflower baskets. However, due to difficult extraction, industrial production is difficult.

In this regard, the search for new effective and cost-effective sources - pectin is one of the urgent tasks of the food and medical industry.

Closest to the proposed method is a known method for the extraction of pectin from plant materials (USSR Author's Certificate No. 840043, class C 08 V 37/06, op. 1979), including the preparation of the raw material, its preliminary processing of 0.1; 0.2 hydrochloric acid in 50-70% ethanol, followed by hydrolysis extraction with a 12% aqueous solution of sodium acetate at 40-45 ° C and a pH of 6.0-6.5. A known solution allows to obtain a pectin concentrate with high gelling ability.

The disadvantages of the known solutions are multi-stage process, its duration, pre-treatment is carried out for 3 hours, extraction for 4 hours. In addition, it should be noted a significant consumption of reagents, in particular ethanol, which is used at the stage of pre-treatment and washing the processed raw materials from chlorine before extraction.

Known methods for the production of marmalades, differing in types of raw materials used as a jelly base:

- Fruit and berry - based on gelling fruit and berry puree;

- Jelly - based on gel-forming (jelly-forming agents);

- Jelly-fruit - on the basis of gelatin-forming in combination with gelling fruit and berry puree.

In known methods for the production of jelly, gelatin, agar, agaroid, furcellaran, belonging to the group of polysaccharides of complex composition, which are obtained from some seaweed, are used as a gelling agent. They are soluble in hot water and upon cooling the solutions form jellies. Durable jellies receive at an agar concentration of 0.3 ... 1%; agaroid - 0.8 ... 3% by weight of jelly. But they are quite expensive and “capricious” in production, they require special production for the processing of seaweed or protein raw materials (for gelatin).

The presence of acid adversely affects the gel-forming ability of agar and agaroid due to hydrolysis of the latter. Due to the inability to use certain types of acidic fruits and berries, the range of products is limited.

The hydrolysing effect of the acid is reduced by adding buffer salts (sodium lactate or disodium phosphate).

To ensure guaranteed shelf life, preservatives are added to the jelly mass: benzoic acid, etc.

The present invention is aimed at eliminating the above disadvantages of known technical solutions and the following positive result can be obtained from its use: the use of Icelandic cetraria as a gelling agent makes it possible to use jelly and marmalade of high biological value in the therapeutic and preventive nutrition of a large group of the population suffering from various types of diseases .

The essence of the invention is as follows.

An alternative source of pectin, not currently widely used, is the use of Icelandic tetraria.

Many northern peoples use lichens as food. They are plentiful both in the mainland and in the island tundra. Representatives of the Parmelia family are mainly used. Lichens of these species have the common folk name “deer moss”, they contain 70-80% carbohydrates, similar in chemical nature to cellulose, more than half of which are well absorbed by the human body. Their characteristic feature is to swell and dissolve in hot water, and to precipitate from tannins from aqueous solutions.

Lichens also contain 3% protein, up to 2% fat, vitamin B 12, wax, gum, the bitter substance cetrarin, lichen acids with high antimicrobial properties (usnic acid, which is used to obtain the antibiotic drug binana), up to 30 chemical elements.

Lichens have been used for food since ancient times. They are harvested all summer, dried in the sun, and they dry very quickly and well, fully preserving their natural appearance and color.

From the crushed lichen, a thick mucous broth is obtained during cooking - jelly, which is well absorbed by the body, enhances the secretion of gastric juice, stimulates appetite, regulates the activity of the gastrointestinal tract, is used as a remedy for respiratory tract diseases as an anti-scaling agent, for the treatment of pulmonary tuberculosis in in the form of a decoction with milk, for the treatment of cardiovascular diseases.

The method of use is very simple: the dried lichen is ground into powder and added to the finished dishes - soup, porridge, stew. Icelandic lichen has a bitter taste, so it is pre-soaked in water, then dried and crushed, the powder is added to food or brewed and consumed.

The culinary use of lichens is mainly due to the gelling properties of their decoctions. At the same time, these decoctions enrich dishes and culinary products with mineral substances and vitamins. In order to study the gelling ability of Icelandic cetraria broths, the influence of concentration on the viscosity of broths after their cooling was determined.

The relative viscosity of the cetraria decoctions reaches its maximum value with a ratio of water and lichen 1: 0.8. With a ratio of 1: 0.7, jelly is formed, which can later be used for culinary purposes.

Using the gelling properties of Icelandic cetraria broths, formulations and technologies for the preparation of kissels, jellies, jellies, presented in the table were developed.

A feature of the proposed technical solution is that a production and application technology has been developed, according to which the Icelandic cetrarium is pre-soaked for 20-30 minutes in water with a temperature of 5-10 ° C, then squeezed, removing excess water. Sort, washed in boiled water with a temperature of 30-35 ° C and soaked for 60 minutes. Then, the soaking is continued for 18-24 hours in a soda solution, the water module of which is 1:10, washed again and soaked in boiled water for 24-48 hours, squeezed and the excess water removed. Next, the grinding of raw materials is carried out. Boil for 50-60 minutes in water. Filter the broth and dry. Ready gelling broth is used in the production of jelly, jelly, jellied, etc.

Using the gelling properties of Icelandic cetraria broths, formulations and manufacturing techniques for marmalade, jelly, jelly, and aspic were developed.

Example 1

The method of cooking jelly

Fresh berries are sorted, washed, squeezed juice and stored in the cold. Icelandic cetraria is prepared according to the developed scheme. The prepared broth of cetraria is combined with the pulp, brought to a boil and filtered.

Sugar is added to the resulting broth, brought to a boil, previously squeezed juice of berries is added. Ready jelly is poured into vases or glasses. The surface is sprinkled with sugar.

Example 2

Jelly is prepared in a similar way.

Example 3

The method of preparation of marmalade

For marmalade, a decoction is prepared in a similar way. The fruit and berry mass is boiled with sugar to a dry matter content of 60-65%, rubbed through a sieve, combined with strained broth of cetraria. The mixture is boiled for 10-15 minutes. The finished boiled mass is molded in various ways on a molding conveyor.

The invention allows to obtain a product of high nutritional and biological value with certain therapeutic and prophylactic properties, as well as the rational use of the most valuable wild-growing edible raw materials. Production can be organized at any enterprise that produces jelly and jelly marmalades.

Table Name of dishes. name of raw materials Bookmark for 100 servings, kg Kissel berry Berry jelly marmalade gross net gross net gross net 1 2 3 4 5 6 7 Granulated sugar 2.0 2.0 1,6 1,6 2.0 2.0 Berry (fresh or St. ice cream) well 4.0 well 2.0 well 2.0 - - - - 3.0 2,5 - - - - 0.01 0.01 Cetraria Iceland 10.0 7.0 10.0 7.0 12.0 9.0 Cooking water 14.0 14.0 7.8 7.8 10.0 10.0 Yield 1 serving, kg - 0,200 - 0,100 - 0,100 g - gross berry mass is taken depending on the type of berry.

Claims (5)

1. A method of obtaining a gelling agent from plant materials, including preparing the raw materials with separation of the extract and concentrating it, characterized in that the dried Icelandic Cetraria is used as the plant material, with short-term soaking preliminarily carried out for 20-30 minutes in water with a temperature of 5- 10 ° C, then squeezed, removing excess water, sorted out, washed in boiled water with a temperature of 30-35 ° C and soaked for 60 minutes, then continue soaking for 18-24 hours in a soda solution, whose water module 1:10, nova washed and continue to soak in boiling water of 24-48 hours, drained and excess water was removed, then crushed raw material is boiled in water 50-60 min, filtered and dried broth and used in confectionery products comprising a gelling agent. 2. The method of producing a gelling agent according to claim 1, characterized in that the finished gelling agent obtained from Icelandic Cetraria is used in the production of marmalades. 3. The method of producing a gelling agent according to claim 1, characterized in that the finished gelling agent obtained from Icelandic Cetraria is used in the manufacture of jelly. 4. The method of producing a gelling agent according to claim 1, characterized in that the finished gelling agent obtained from Icelandic Cetraria is used in the production of kissel. 5. The method of producing a gelling agent according to claim 1, characterized in that the finished gelling agent obtained from Icelandic Cetraria is used in the production of jellies.