RU2453136C2 - Natural giant hyssop honey containing glycyrrhizic acid - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: food product contains natural giant hyssop honey, glycyrrhizic acid and fructose syrup with fructose content equal to 80-85% of the syrup weight.

EFFECT: invention allows to produce a good quality product with a sour-and-sweet taste and aroma resembling that of anise and honey with a delicate fruit tone.

3 ex

Description

The invention relates to the food industry.

Known food product [patent RU No. 2138181], which contains (wt.%): Walnut and hazelnuts 15-20, olive oil 0.4-1.5, dried apricots 15-20, raisins (raisins) 14-20, lemon or pomegranate juice 12-15, cocoa powder 5-7, honey - the rest.

The disadvantage of this food product is its low storage stability and the possibility of crystallization of honey, which reduces the organoleptic and consumer properties of the product.

Known recipe for natural honey with raisins [patent RU No. 2378870], consisting of (wt.%): Raisins (raisins) 10-15, fructose syrup 5-45, honey - the rest.

Known food product [patent RU No. 2378878], which contains (wt.%): Prunes 10-50, fructose syrup 5-45, honey - the rest.

Known food product [patent RU No. 2378884], which contains (wt.%): Oilseeds (pumpkin, sunflower, sesame, etc.) 10-50, fructose syrup 5-45, honey - the rest.

However, all of them cannot be analogues, since they contain a different set of ingredients, in particular, they do not include glycyrrhizic acid, which has a wide range of useful properties.

The technical result achieved by the claimed invention is to improve the quality of the food product, which is ensured due to the fact that the components included in the composition not only enrich the product with vitamins and minerals, but also the joint use of the components provides a synergistic effect due to their mutual influence on each other. The product has a harmonious combination of sweet and sour taste and aroma, reminiscent of the aroma of anise and honey with a light fruity touch. This increases the shelf life of the claimed product without crystallization.

This result is achieved in that the product contains natural lofant honey, glycyrrhizic acid and fructose syrup with fructose content of 80-85% by weight of the syrup (to prevent honey crystallization) in the following ratio, wt.%:

glycyrrhizic acid one fructose syrup (in terms of dry fructose) 5-15 natural lofant honey from the plant lofant anise rest

Glycyrrhizic acid is obtained by treating pharmacopoeial glycyram (monoammonium salt of glycyrrhizic acid) according to the method of [RU patent No. 2074190].

The formula of glycyrrhizic acid.

Glycyrrhizic acid has an anti-inflammatory, analgesic, expectorant and improves tissue regeneration effect. As with the early manifestations of a viral infection, and with ulcerative forms, it contributes to the normalization of water-salt metabolism [Baltina L.A., Davydova V.A., Tolstikova T.T., Zarudy F.S., Murinov Yu.I., Bondarev A.I., Tolstikov G.A. Chem.-farm. Journal. 1991, No. 3, S.45-48].

The mass fraction of glycyrrhizic acid in the product is limited by the daily norm of its consumption [Mashkovsky M.D. Medicines M., The New Wave. 2006. S.895].

When adding fructose syrup (in terms of dry fructose) in an amount of less than 5%, the product will be unstable to crystallization, and when adding fructose syrup (in terms of dry fructose) in an amount of more than 15%, the product will be unstable during storage. It is known that natural honey from the lofant anise plant crystallizes within three months after evacuation from the honeycomb. If the solids content in the fructose syrup is less than 80%, the permissible moisture content of the liquid fraction of the final product (21%) may be exceeded, and when the solids content is more than 85%, the fructose is not completely dissolved in water.

Lofant honey contains amino acids, mineral vitamins and other biologically active substances, as well as a large amount of carbohydrates (glucose, fructose, maltose, oligosaccharides), which determine its high energy value. It has high bactericidal and therapeutic properties. Due to the low sucrose content (less than 1.5% in mature honey), people with diabetes can eat it. Honey has a beneficial effect on the nervous system and on the heart muscle, and therefore it is used to treat many diseases.

Example 1

Take 1.7 g (1%) of glycyrrhizic acid, 10.2 g (6%) of fructose syrup with a fructose content of 85% by weight of the syrup and 158.1 g (93%) of non-crystallized natural lofant honey. The resulting product has a harmonious combination of sweet and sour taste and aroma, reminiscent of the aroma of anise and honey with a light fruity hue, and is stored at a temperature of +18 to + 25 ° C for a year without crystallization.

Example 2

Take 1.7 g (1%) of glycyrrhizic acid, 25.5 g (15%) of fructose syrup with a fructose content of 80% by weight of the syrup and 142.8 g (84%) of non-crystallized natural lofant honey. The resulting product has a pleasant harmonious combination of sweet and sour taste and aroma, reminiscent of the aroma of anise and honey with a light fruity hue, and is stored at a temperature of +18 to + 25 ° C for a year without crystallization.

Example 3 (without the use of fructose syrup).

Take 1.7 g (1%) of glycyrrhizic acid and 168.3 g (99%) of non-crystallized natural lofant honey. The resulting product has a harmonious combination of sweet and sour taste and has an aroma reminiscent of the aroma of anise and honey with a light fruity touch. In this case, the product is stored at a temperature of +18 to + 25 ° C for a year, however, after 70 days, the formation of crystals is observed.

EFFECT: invention makes it possible to obtain a new food product with improved flavoring properties, containing lofant honey obtained from the plant anis lofant due to the use of glycyrrhizic acid. This increases the shelf life of the claimed product without crystallization due to the use of fructose or fructose syrup with a solids content of 80-85% by weight of the syrup, which improves its consumer properties.

Claims (1)

A food product, characterized in that it contains honey, natural from the plant, anisic lofant, glycyrrhizic acid and fructose syrup with fructose content of 80-85% by weight of the syrup with the following components, wt.%:
glycyrrhizic acid one fructose syrup (in terms of dry fructose) 5-15 natural honey from the plant lofant anise rest