RU2487554C1 - Functional purpose jelly marmalade production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry. The method envisages raw materials pre-processing and syrup preparation by way of mixing water, agar agar, molasses and sugar. The produced mass is boiled out till production of a jelly-like mass and a functional additive is introduced. The functional additive is represented by an oversaturated water solution of branched amino acids. The amino acids solution contains 8-10% of valine, 7-9% of leucine and 7-9% of isoleucine of the total weight of the solution, respectively. The final syrup is prepared by way of intensive stirring of the initial syrup and the functional additive at a temperature of 100-105°C at pH equal to 2.5-3.0 during 10-15 minutes. Then the final syrup is neutralised with 0.1-0.15 N baking soda solution to pH equal to 4.5-5.0 and is cooled to a temperature equal to 75-80°C during 2-3 minutes.

EFFECT: invention allows to manufacture a product with increased biological value, extend storage life under ordinary conditions and ensures the possibility of storage at negative temperatures.

4 dwg, 1 tbl, 8 ex

Description

The invention relates to the field of food industry, namely to its confectionery industry, and can be used for nutrition in the preparation of highly qualified athletes. The level of records of modern sports requires appropriate training of athletes. Increased training loads and intensification of competitive activity, frequent changes in climatic conditions and time zones, conducting training in the midlands, as well as improving the technical equipment of athletes - all this is included in the concept of sports of the highest achievements and requires tremendous physical and mental strength from athletes.

The most important direction to ensure a high level of functional state of athletes is a balanced rational nutrition.

The intake of protein in an amount of more than 3 g / kg is not recommended even for athletes of such sports as weightlifting, throwing, athletic gymnastics, as the body, as a rule, is not able to cope with the breakdown and assimilation of such a mass of protein. But inadequate intake of protein (less than 2 g per kg of body weight) also does not contribute to the normalization of metabolic processes, because at the same time, there may be an increase in the excretion of important vitamins such as vitamin C, thiamine, riboflavin, pridoxin, niacin, as well as potassium salts. Along with its plastic function, proteins can be used by the body as energy carriers, so 10-14% of the protein entering the body can be oxidized and give the necessary energy. Moreover, special requirements are imposed on the quality of the consumed protein, its amino acid composition, and the presence of essential amino acids in it. An equally important characteristic of the protein consumed by athletes is the level of balance of amino acid composition.

One of the indicators of a balanced diet is the content of amino acids in the products, in particular branched ones.

The daily norm of such branched essential amino acids as leucine, isoleucine and valine, necessary for one athlete during the period of intensive training, is shown in table 1.

Table 1 Daily rate of essential amino acids Amino acids Daily rate Specific dose, mcg / kg body weight The total daily dose for the average athlete, mg Leucine 150 7800 Isoleucine 90 4680 Valine 93 4836

A known method for the preparation of confectionery, comprising mixing the recipe components with the introduction of branched amino acids, such as isoleucine, leucine and valine as a functional additive (JP 2010246533 (A), 11/04/2010).

The disadvantages of this method is the insufficiently high degree of enrichment of the confectionery with essential amino acids.

The closest analogue to the problem being solved and the technical result achieved is a method for the production of functional marmalade, which involves the preparation of agar-fructose syrup, for which the agar is soaked in water with a temperature of 10-15 ° C in an agar-water ratio of 1:30 and left to swell in within 1.5-2 hours, heated to complete dissolution when heated, fructose is added, the resulting agar-fructose syrup is boiled to a mass fraction of solids of 82-83%, sodium lactate is added, the mixture is cooled to a temperature of 55-60 ° C, they add citric acid and apple puree, pumpkin puree in the recipe amount, mix quickly, pour into molds, stand for 2 hours, sample from the molds and dry, jelly marmalade is prepared at the appropriate ratio of the recipe components (RU 2376869 C1, 12.27.2009) .

The disadvantage of this method is the increased sugar content of the obtained marmalade, the reduced shelf life by increasing the water-holding capacity of the products, as well as the inability to use the products as a rational balanced diet for athletes.

The objective of the proposed method is to increase the biological usefulness of marmalade by introducing indispensable branched amino acids into its composition, as well as increasing its shelf life under normal conditions and the possibility of its storage under extreme conditions.

To achieve this goal, a method for the production of functional marmalade involves the preparation of raw materials, the preparation of the initial syrup by mixing water, agar-agar, molasses, sugar and boiling the resulting mass, the introduction of a functional additive, using branched amino acids, in order to obtain the final syrup, its molding and cooling, while a pre-prepared amino acid supersaturated aqueous solution is used as a source of branched amino acids a creature containing 8-10% valine, 7-9% leucine and 7-9% isoleucine from the total weight of the solution, the final syrup is prepared by vigorously mixing the initial syrup with a supersaturated aqueous solution of branched amino acids at a temperature of 100-105 ° C and pH 2, 5-3.0 for 10-15 minutes, followed by neutralization of the final syrup with 0.1-0.15 N baking soda solution to pH 4.5-5.0 and cooling to a temperature of 75-80 ° C for 2-3 min

Branched amino acids (CANCER) are very poorly soluble in water. Given the fact that in the presence of other more hygroscopic substances in marmalade (sugar, molasses, etc.), they will precipitate and crystallize during technological operations, which will further reduce their hygroscopicity. In confectionery, amino acids are very poorly dispersed and, accordingly, poorly absorbed by the body. Assimilation of substances is possible only in dissolved form. Therefore, to ensure a daily dose of branched amino acids (17-24 g per athlete per day), much less confectionery will be required.

However, during storage of confectionery products, namely marmalade, it gets wet due to the conversion of bound water to free when weakening the hydration bonds of water with the ingredients of the product during storage, especially with decreasing storage temperature. Free water destroys the structure of marmalade with the release of sugar; under the action of acid, it hydrolyzes to invert sugar. The latter has high hygroscopicity, which leads to further sorption of moisture from the environment, especially when the storage temperature fluctuates. With decreasing temperature, the value of equilibrium humidity in the air decreases, and excess moisture condenses on cold surfaces. Simultaneously with hydrolysis, activation of microbiological processes can occur. As a result, marmalade becomes unusable on the basis of "safety". If the storage temperature is high, the released free water dries, passing into a drier storage environment. It also leads to a loss of marmalade quality.

In general, we are talking about increasing the coefficient of "water activity". This indicator characterizes the ratio of the pressure of equilibrium water vapor over the product to the equilibrium pressure of water vapor in the storage medium away from the product. To lower it from 0.95 (for existing types of marmalade) to 0.85-0.88 for marmalade using the proposed technology. Such marmalade will be stored longer. The shelf life will increase by 1.5-1.8 times.

This is achieved due to the higher solubility of the RAC, since they are introduced in the form of a hot solution.

Table 2 and figures 1, 2 and 3 show the temperature dependence of the solubility of the RAC.

table 2 The dependence of the solubility of the cancer on the temperature The temperature of the solution with RAC, ° C The solubility of amino acids, g / 100 ml of solution valina leucine isoleucine twenty 0.19 0,03 0.11 40 0.2 0.04 0.12 60 0.22 0,047 0.12 90 0.24 0.05 0.13 one hundred 0.25 0.056 0.14

As can be seen from table 2 and figures 1, 2 and 3, with increasing temperature, the solubility of the RAC increases proportionally.

Upon cooling, the solubility decreases, but their crystallization is no longer possible, since the RAC molecules are fixed in a rigid spatial network of marmalade and are not able to diffuse towards one another. At the same time, the functional groups of the RAC molecules are firmly bound to water molecules by hydrogen bonds and hold them much stronger than other, more soluble marmalade ingredients. The poor solubility of RACs is explained by the fact that the electronic density of their functional groups in the crystalline state is aimed at retaining neighboring molecules and the potential of water dipoles is insufficient to destroy the crystal structure. At high temperatures, the crystallization bonds weaken, and the hydration of the PAA molecules increases. After fixing hydrated RAC molecules in the spatial network of marmalade during cooling, the water is firmly bound due to strong chemical bonds.

In this case, the marmalade mass is cooled so that the rate of increase in the viscosity of the liquid (due to the formation of the spatial structure) exceeds the rate of crystallization of the RAC. In this case, the RAC molecules will remain highly dispersed and bind a large amount of water. Such water will not be released in the form of free even with significant cooling of marmalade during storage. The shelf life of such marmalade is significantly increased. Such marmalade can be stored at lower temperatures (up to 5-10 ° C). With this storage, other processes that reduce the quality of marmalade (the so-called "critical quality indicators" - sucrose hydrolysis, agar dehydration) are significantly slowed down, which also affects the increase in the duration of its storage without compromising quality.

For the preparation of marmalade, a previously prepared aqueous solution supersaturated by amino acids is used, containing 8-10% valine, 7-9% leucine and 7-9% isoleucine from the total weight of the solution, since it is this concentration that has a mixture of amino acids in a saturated state at 100-105 ° C and pH 2.5-3.0. Stirring of the initial syrup and saturated PAK solution takes 10-15 minutes, since during the specified time the hydration shells are rearranged and the mixture is homogenized.

Acidity also affects the solubility of RAC. With decreasing pH, the solubility of the cancer increases. The highest solubility is achieved at a pH of 2.5-3.0. With a further decrease in pH, the solubility practically does not increase. An increase in the solubility of RACs at low acidity is necessary due to the fact that, when they get into a highly concentrated syrup, amino acids go into a supersaturated state, and the increased acidity allows for phase stability of the system for a time sufficient to fix the molecules in a jelly-like medium formed during marmalade mass formation . The stabilization of the system in relation to the redistribution of moisture between the ingredients is achieved within 10-15 minutes of intensive mixing. Mixing should be carried out in a turbulent mode (Re≥3200), which prevents the formation of water-binding clusters until the start of the polymerization of the agar-agar network, which is the basis of the jelly-like structure of marmalade. The formation of such a structure begins at a temperature of 100-105 ° C. Boiling the final syrup after the introduction of branched amino acids is carried out for 5-7 minutes, which allows you to complete the process of molecular homogenization of the system. After the start of the polymerization reaction, the system (final syrup) is neutralized with a 0.1-0.15 N baking soda solution to a pH of 4.5-5.0. The indicated pH value allows the formation of the most rheologically acceptable marmalade structure. At this pH value, hydrated water forms strong shells of dry substances, including branched amino acids, which subsequently prevents its release in free form during storage, including during significant temperature fluctuations. This pH value most successfully masks the taste of the added amino acids. With an increase in pH of more than 5.0, an organoleptic assessment results in unfavorable “empty” tones in taste associated with the presence of sensory-neutral PAKs. When the pH drops to below 4.5, marmalade acquires an undesirable overly sour taste.

A structured final syrup with evenly distributed and optimally hydrated RAC molecules must be brought into a non-Newtonian liquid state for a short time (2-3 minutes) to prevent RAC from crystallizing from a supersaturated solution. To do this, it is subjected to cooling to a temperature of 75-80 ° C during the indicated time. In this case, the boiled mass is cooled at a speed of 8-10 deg / min, which ensures the optimal structure of the marmalade mass. Thus, as a result of the solubility of amino acids, a solution with the maximum number of amino acids is prepared and added to the jelly mass of marmalade.

The invention is illustrated by the following description of the method. A schematic diagram of the implementation of the method shown in figure 4.

First, the preparation of raw materials and the preparation of the initial syrup are carried out by mixing water, agar-agar, molasses, sugar and boiling the resulting mass to SV 72-74.5%. The introduction of a functional additive, which is used as branched amino acids, is carried out at the stage of obtaining the final syrup, followed by its molding and cooling. As a source of branched amino acids, a previously prepared aqueous solution supersaturated by amino acids is used, containing 8-10% valine, 7-9% leucine and 7-9% isoleucine from the total weight of the solution. The final syrup is prepared by vigorously mixing the initial syrup with a supersaturated aqueous solution of branched amino acids at a temperature of 100-105 ° C and a pH of 2.5-3.0 for 10-15 minutes, followed by neutralization of the final syrup with a 0.1-0.15 N solution baking soda to pH 4.5-5.0 and cooling to a temperature of 75-80 ° C for 2-3 minutes.

Specific examples of the method in the laboratory.

Example 1

Pre-weighed 8 g of valine, 7 g of leucine and 7 g of isoleucine. Each of the obtained samples was mixed with 100 ml of distilled water, heated to a boiling point, which corresponds to a temperature of 103 ° C, and acidified with citric acid to pH 2.5 by vigorously mixing it with an amino acid solution at boiling temperature for 10 minutes. As a result of boiling in acidified water, amino acids are completely dissolved. The resulting solutions will subsequently be added to the marmalade mass.

To prepare the marmalade mass, first dissolve 4 g of agar-agar in 44 ml of distilled water. After dissolution and swelling of the agar-agar, the solution is heated and sugar is added. Sugar syrup is obtained by gradually introducing sugar into a container with boiling water and agar-agar with stirring. 150 g of caramel syrup preheated to a temperature of 80 ° C are added to the obtained sugar syrup. Then 36 ml of a supersaturated PAK solution containing 12 ml of previously prepared solutions of valine, leucine and isoleucine are added to the syrup (total weight of PAK is 2.5 g ) and mix. The final syrup is prepared by vigorously mixing the starting syrup with a supersaturated aqueous solution of branched amino acids at a temperature of 100-105 ° C and a pH of 2.5-3.0 for 10-15 minutes. After obtaining a homogeneous structure, 5 ml of a 0.1 N baking soda solution is introduced into the solution to neutralize. As a result of the introduction of soda, the pH rose to 4.5. The resulting syrup is boiled to a concentration of CB = 75%. After neutralization and boiling, the marmalade mass was subjected to rapid cooling in a water bath to 75 ° C with vigorous stirring for 3 minutes. The cooled marmalade mass is poured into molds and subjected to natural cooling. After cooling, the finished marmalade products are sprinkled with sugar and packaged. The mass fraction of amino acids for this sample was 0.5 parts per 100 parts of marmalade solids (sample No. 2).

Examples 2-8.

Examples 2-8 were carried out analogously to example 1, respectively receiving samples 1, 3-8.

Sample 1 corresponds to a comparative sample of marmalade obtained without using a supersaturated solution of PAK. The amount of the supersaturated PAK solution is replaced by the corresponding amount of water.

Samples 3-8 were obtained according to example 1, gradually increasing the concentration of RAC in the preparation of supersaturated solutions.

The obtained marmalade was subjected to storage at a temperature of -2 ° C for 10 days.

Marmalade was examined on a ST-1 Structometer. The level of elasticity and plasticity was characterized by the amount of elastic (the amount of deformation, as a result of which the marmalade completely restores its shape after the termination of the external force - H2, mm) and plastic (the amount of deformation remaining after the termination of the external force - H1, mm) deformations, on the basis of which the coefficient of the ratio of plastic and elastic deformations (H1 / H2), as well as the elastic modulus (E, Pa), were calculated.

The elastic modulus (E) was calculated by the equation:

, $$E=\frac{\sigma }{\epsilon }$$

,

where σ is the normal stress, Pa;

ε is the relative strain.

Normal voltage was determined by the equation:

, $$\sigma =\frac{\mathrm{four}F}{\pi D^2}{10}^6$$

,

where F is the force acting on the punch, N;

D - the diameter of the cylindrical marmalade sample is 30 mm.

The relative deformation of the sample was determined by the equation:

, $$\epsilon =\frac{\mathrm{<figure-callout\; id="0"\; label="\Delta \; H\; H"\; filenames="00000004.png,00000005.png"\; state="\{\{state\}\}">\Delta \; </figure-callout>}H}{H_{}}$$

,

where ΔH is the absolute deformation of the sample, mm Absolute deformation is calculated as the difference between the height of the cylindrical marmalade sample before exposure to external force and the height of the cylindrical marmalade sample after its deformation under the influence of external force.

H ₀ - initial sample height equal to 30 mm.

Rheological characteristics were determined in fresh marmalade samples and in samples after storage for 10 days at a temperature of -2 ° C.

Table 3 Initial and calculated data for rheological studies of freshly prepared marmalade samples containing RAC on the instrument "Structometer" Sample No. The total content of cancer,% Deformation mm Rheological characteristics of the samples H1 H2 F, n σ ε E No. 1 0 2.02 1.46 9 15100 0,047 321200 Number 2 0.5 7.04 3.84 9 15100 0,126 119800 Number 3 0.52 7.68 3.42 9 15100 0.122 123700 Number 4 0.54 2.48 1.45 9 15100 0,126 119800 Number 5 0.56 5.32 1.86 9 15100 0.125 119500 Number 6 0.58 5.75 2.62 9 15100 0.128 118,000 Number 7 0.6 5.92 2.64 9 15100 0.13 116200 Number 8 0.68 4.2 1.76 9 15100 0,044 343200

As can be seen from the data in table 3, the introduction of RAC leads to an increase in the relative deformation of marmalade without its destruction, which confirms its higher elasticity, which is associated with water firmly bound in hydration shells. Elasticity is provided due to the high mobility of hydrogen bonds in marmalade.

A similar analysis of marmalade after storage for 10 days at a temperature of -2 ° C confirmed its high rheological and consumer characteristics with respect to marmalade prepared according to the prototype.

Visual inspection showed that samples 2-7 had an attractive appearance after storage, the sugar sprinkling used for marmalade was not dissolved after the marmalade acquired room temperature, which confirms the high level of water binding to hydration shells. Sample No. 1, which does not contain branched amino acids, after storage at negative temperature and subsequent heating, released free moisture and acquired a non-commodity appearance, which is also confirmed by its low value of relative deformation. Microscopic examination of marmalade samples showed that samples 1–7 have a uniform structure without inclusions. Sample 8 contains mechanical crystalline inclusions of amino acids that were not dissolved during the marmalade pulping process.

Claims (1)

A method for the production of marmalade, which involves the preparation of raw materials, the preparation of the initial syrup by mixing water, agar agar, molasses, sugar and boiling the resulting mass, the introduction of a functional additive, which uses branched amino acids, in order to obtain the final syrup, its molding and cooling, this, as a source of branched chain amino acids use a pre-prepared aqueous solution supersaturated for amino acids containing 8-10% valine, 7-9% leucine and 7-9% isoleucine from the total th mass of the solution, the final syrup is prepared by vigorously mixing the initial syrup with a supersaturated aqueous solution of branched amino acids at a temperature of 100-105 ° C and a pH of 2.5-3.0 for 10-15 minutes, followed by neutralization of the final syrup 0.1-0 , 15 N baking soda solution to pH 4.5-5.0 and cooling to a temperature of 75-80 ° C for 2-3 minutes.

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