RU2309608C2 - Food filler - Google Patents

Abstract

FIELD: food processing industry, in particular canned industry.

SUBSTANCE: claimed food filler contains edible base, sand sugar, acid, sodium alginate, calcium-containing substance, and water. As calcium-containing substance curd premixed with 4 % sodium alginate aqueous solution at 40°C in sodium alginate solution/whey ratio of 1:1.2 is used and as acid citric acid is used. Edible base represents preliminary ground plant raw materials. More particularly filler contains (%): plant raw materials 30-34 %; sand sugar 36-43 %; citric acid 0.3-0.5 %; mixture of sodium alginate aqueous solution and whey 25-32 %.

EFFECT: product of increased nutrient value and improved functionality and consistence.

3 cl, 1 dwg, 4 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the canning industry, the invention can be used in the production of gelled products from plant materials.

Known jelly confectionery product, which is a mixture of fruit puree, sugar, citrus pectin, flavors, aromatic additives and homogenized vegetable filler, which is used as a tomato squeeze (allowing you to maintain a given shape of the product), followed by boiling the mass to 78% dry matter and cooling (Ru, No. 1593606).

However, in the proposed product for the formation of the desired consistency, it is necessary to observe the gelation conditions of citrus pectin: the presence of sugar is more than 55%, pH is less than 3.5, which excludes the possibility of using this product in diet food. The presence of inclusions of tomato pomace is not always acceptable from an organoleptic point of view: when using light-colored raw materials, this additive will worsen the presentation of the product.

Known diet jelly, consisting of fruit extract, sugar, gelatin, alanine, citric acid and water, providing a normalizing effect on the lipid-carbohydrate metabolism of the human body by adding alanine. Obtaining this product is carried out by mixing and holding the mixture for 40 minutes, heating to a boil, cooling (Ru, No. 1068093).

In the above dietary jelly, the use of gelatin as a builder limits the scope of this product, since the melting temperature of gelatin jelly is above 30-32 ° C. At the same time, gelatin does not have the ability to bind and remove heavy and radioactive metals from the body.

The closest in technical essence and the achieved result is jelly marmalade, consisting of an aqueous solution of an acidic polysaccharide, sugar, a water-alcohol suspension of calcium salt, flavors, flavorings and colorings, followed by homogenization of the mixture, heating and cooling (Ru, No. 660652).

However, the need to use alcohol and calcium salts complicates the technology and increases the cost of the product. And to improve color and odor, colorants and flavorings are used, which does not exclude the use of unnatural components, which, as a rule, do not have food, biological value and have restrictions on safety indicators.

The problem solved by the invention is the development of a structured food product with higher nutritional benefits, with a preventive effect, as well as expanding the range of functional products manufactured by the canning industry.

The technical result of this invention is to increase the nutritional, biological value of the product and give it functional properties, as well as the formation of the consistency of the product using natural components.

The problem is solved in that in a food filler, including food base, granulated sugar, acid, sodium alginate, calcium-containing substance, water, as calcium-containing substance contains serum pre-mixed at a temperature of 40 ° C with a 4% aqueous solution of sodium alginate in the proportion of sodium alginate solution: serum is 1: 1.2, and citric acid is contained as the acid, while the food base is a pre-ground vegetable raw material in the following ratio of components in%:

Plant materials 30-34;

Granulated sugar 36-43;

Citric acid 0.3-0.5;

A mixture of an aqueous solution

sodium alginate and serum 25-32

As vegetable raw materials, you can use berry, fruit and vegetable raw materials, prepared accordingly.

The preventive effect of the proposed product is achieved due to the fact that its composition includes serum and sodium alginate.

Whey - a secondary product of milk processing - is quite cheap and affordable, which is formed during the production of cottage cheese.

It contains 5-7% solids, including lactose (3.2-5.1%), nitrogenous substances (0.5-1.4%), fat (0.05-0.8%), vitamins B ₁ , B ₂ , B ₆ , B ₁₂ , C, A, E.

The mineral composition of serum is very diverse. In serum are almost all salts and trace elements of milk. The absolute content of the main ash elements in serum is as follows (in%): calcium (0.09-0.19), potassium (0.04-0.11), sodium (0.0, -0.05), magnesium (0.009 -0.02), phosphorus (0.04-0.1), chlorine (0.08-0.11).

The high biological value of whey is determined by protein substances, it contains all the essential amino acids, as well as vitamins, hormones, organic acids, bifidogenic factors.

Thus, the composition of the serum allows you to create a product with high biological and nutritional value; it is technological in processing, which facilitates the receipt of different types of products; its taste goes well with the taste of the introduced components and can be adjusted in the desired direction.

Alginates are not only structural builders, but also natural ion exchangers and complexing agents, which is why they are used in preventive nutrition to remove toxic and radioactive metals from the body.

Alginates are able to form particularly strong colloidal solutions, characterized by acid resistance. Alginate solutions do not coagulate upon heating and retain their properties upon cooling, upon freezing and subsequent defrosting. Therefore, they relate to structure-forming agents with a wide spectrum of action: they can be used as gel-forming, gelling, emulsifying, stabilizing and moisture-retaining components.

The formation of alginate gels is facilitated by acidification of the medium, since the charge of dispersed particles decreases, and the attractive forces begin to prevail over the repulsive forces.

When interacting with calcium ions and other polyvalent metals, the sodium alginate sol passes into a gel. The spatial network of the gel is formed due to the interaction of calcium ions with the carboxyl groups of the polysaccharide and is additionally stabilized by coordination bonds between calcium ions and hydroxyl groups of predominantly guluronic acid residues, which is shown as the formula:

The components necessary for gel formation — polyvalent metal ions, including calcium, and organic acids, are naturally found in curd whey.

Experimentally, we determined the optimal amount of serum in the mixture, which provides a multiple increase in viscosity and the formation of a gel structure compared to a sample without serum.

It was established experimentally that the addition of serum in an amount of 15% to an aqueous solution of sodium alginate determines the maximum viscosity and a uniform gel structure.

Comparative rheological characteristics of the compositions of sodium alginate with calcium gluconate, serum and without it are presented in table 1.

Table 1.
Comparative rheological characteristics of the compositions with sodium alginate. Composition The calcium content in the composition, mg / 1 g of sodium alginate Effective viscosity at a shear stress of 18 Pa, Pa · s 0.5% sodium alginate - 1.8 0.5% sodium alginate with serum (15%) 19 5,6 0.5% sodium alginate with calcium gluconate (0.3%) 19 4.1

As can be seen from the table, with the same calcium content in the compositions, the effective viscosity is greater for the mixture consisting of sodium alginate with serum, which can be explained by the content of proteins, organic acids, salts in the serum, which also affect the structure formation.

It was experimentally determined that the necessary effect is achieved with a certain order of introduction of the components. Thus, mixing the components in the sequence: sodium alginate - serum - water (AN + C + B) leads to a decrease in viscosity due to the conversion of soluble sodium alginate to insoluble calcium alginate under conditions of excess calcium ions. Mixing the components in the sequence: sodium alginate - water - serum (AN + B + C), provided that the serum is gradually added to the sodium alginate solution, leads to a significant increase in viscosity due to the formation of alginate gel (see drawing).

The gel occupies an intermediate position between the colloidal solution (AN + B) and the suspension (AN + C + B). In this case, it is formed with the participation of calcium and magnesium ions, possibly proteins, which bind alginate molecules in certain contact zones and thus form a three-dimensional gel structure.

Products in which sodium alginate is a structurant have a wide range of applications. The inventive product can be used as fruit and berry fillers in the dairy industry; fillings for bakery and confectionery products and as an independent product.

The technological process of obtaining food filler is carried out by mixing the following components in a certain order: prepare an aqueous solution of sodium alginate at a temperature of 40 ° C, then add serum with constant stirring. The resulting solution is added to a mixture consisting of fruit or vegetable base, sugar and citric acid, and mixed thoroughly. Then the mixture is pasteurized at 95 ° C for 15 minutes, cooled and sent for further use or canned aseptically.

Case Studies

Example 1

Plant materials - 30%

Sugar - 43%

Citric acid - 0.4%

A mixture of an aqueous solution

sodium alginate and serum - 26.6%

0.5 g of sodium alginate is dissolved in 12 g of water at a temperature of 40 ° C and 15 g of serum are added with constant stirring. The resulting mixture was added in an amount of 26.6% to a composition comprising 30 g of chopped or crushed strawberries, 43 g of sugar, 0.4 g of citric acid and mixed. The mixture is pasteurized at 95 ° C for 15 minutes, cooled to a temperature of 40 ° C and sent for further use or canned aseptically by packaging in a plastic container or metal containers. The obtained berry-based food filler has a natural flavor and aroma, the color typical of added raw materials; quality indicators are presented in tables 2, 3, 4.

Example 2. Food filler is made, like example 1, in the following ratio of components:

Plant materials - 32%

Sugar - 36%

Citric Acid - 0.3%

A mixture of an aqueous solution

sodium alginate and serum - 31.7%

To prepare a mixture of sodium alginate and serum take 0.6 g of sodium alginate, dissolve it in 14 g of water at a temperature of 40 ° C and with constant stirring make 17.5 g of serum.

As vegetable raw materials, fruit raw materials are used. Qualitative indicators of fruit-based food filler are given in tables 2, 3, 4.

Example 3. Food filler is made, like example 1, in the following ratio of components:

Plant materials - 34%

Sugar - 40%

Citric acid - 0.5%

A mixture of an aqueous solution

sodium alginate and serum - 25.5%

As vegetable raw materials, vegetable raw materials are used. Qualitative indicators of vegetable-based food filler are presented in tables 2, 3, 4.

Physicochemical parameters — pH, mass fraction of solids, mass fraction of sugar, and titratable acidity — were studied in all samples of the obtained product. Research data are presented in table 2.

Table 2.
Physico-chemical characteristics of the claimed product Indicators The product's name pH Mass fraction of solids,% Mass fraction of total sugar,% Titratable acidity,% Nutritional supplement containing berry raw materials 3.52 fifty 47 0.92 Food Ingredients Containing Fruit Raw 3.08 42 40 1.16 Food stuffs containing vegetable raw materials 3.60 48 45 0.86

A comparative assessment of the nutritional and biological value of the products is presented in table 3.

Table 3.
Comparative evaluation of the nutritional and biological value of the claimed and known products. Product name Carbohydrate% Nitrogen substances,% Vitamins mg / 100 g Minerals, mg / 100 g Energy value, kcal / 100 g β-carotene FROM R column AT Sa TO Na Mg R one 2 3 four 5 6 7 8 9 10 eleven 12 13 Nutritional supplement containing berry raw materials 47 0.54 0.01 eighteen 225 0,03 32 48.3 5,4 5,4 6.9 188

Continuation of table 3 one 2 3 four 5 6 7 8 9 10 eleven 12 13 Food Ingredients Containing Fruit Raw 40 0.13 0.001 4.8 416 0.01 21,2 79.4 8.3 2.9 3,5 160 Food stuffs containing vegetable raw materials 45 0.2 0.01 5.1 - 0.02 25.1 81 0.7 3,1 4.1 180 Jelly marmalade 38-75.5 - - - - - 18-20 - 0.3 - - 152-302

Thus, the combination of natural plant materials with whey leads to a higher nutritional and biological value of the finished product.

The developed products were evaluated by members of the tasting commission on a five-point system. The tasting results are listed in table 4.

Table 4.
Tasting Results Title
product Indicators Total score Color Taste Scent Consistency one 2 3 four 5 6 Nutritional supplement containing berry raw materials 5 5 5 4.9 5 Food Ingredients Containing Fruit Raw 5 5 4.8 5 5

Continuation of table 4 one 2 3 four 5 6 Food stuffs containing vegetable raw materials 5 5 4,5 5 4.9

Samples containing fruit and berry raw materials were recognized as the best organoleptic properties: they had a pronounced aroma, natural color and taste typical of the raw materials used.

Thus, the developed product along with functional properties is characterized by increased nutritional and biological value and high organoleptic characteristics.

Claims (4)

1. Food filler, including food base, granulated sugar, acid, sodium alginate, calcium-containing substance, water, characterized in that as a calcium-containing substance contains curd whey pre-mixed at 40 ° C with 4% aqueous solution of sodium alginate in the proportions of a solution of sodium alginate: serum 1: 1.2, and as an acid contains citric acid, while the food base is a pre-ground plant material, in the following ratio,%: Plant material 30-34 Granulated sugar 36-43 Lemon acid 0.3-0.5 A mixture of an aqueous solution sodium alginate and serum 25-32 2. The food filler according to claim 1, characterized in that the raw material contains berry raw materials. 3. The food filler according to claim 1, characterized in that as a vegetable raw material contains fruit raw materials. 4. The food filler according to claim 1, characterized in that as a vegetable raw material contains vegetable raw materials.