RU2630494C1 - Food additive for confectionery products and method of its production (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: food additive for confectionery products, including an infusion of crushed ingredients, is proposed. It contains the decoction of ground reindeer moss, crowberry grass, sphagnum, and the infusion of the mixture of willow-herb with larch needles. A method is proposed for obtaining a food additive for confectionery products, in which ground reindeer moss is boiled for 25-35 minutes from the boiling point. Then, ground crowberry grass is added into the non-filtered reindeer moss decoction at the ratio to the reindeer moss amount from 2:1 to 3:1, and boiled for 10-20 minutes from the boiling point. Then, ground sphagnum is added to the resulting non-filtered decoction at the ratio to the reindeer moss amount from 1:1 to 1:2 and boiled for 10-20 minutes from the boiling point. Then the previously prepared mixture of ground and washed larch needles with ground dry willow-herb leaves and flowers at the ratio of 2:1. The mixture amount at the ratio to reindeer moss is 3:2, after which the decoction is infused and filtered. A method for preparing a food additive for confectionery products is also proposed, in which the ground reindeer moss is boiled for at least 50 minutes from the boiling point, in parallel with the ground crowberry grass, at the ratio to the reindeer moss amount from 2:1 to 3:1, boiled for at least 20 minutes from the boiling point, and the ground sphagnum at the ratio to the reindeer moss amount from 1:1 to 1:2, is boiled for at least 10 minutes from the boiling point. Then the obtained non-filtered decoctions are mixed, and the previously prepared mixture of ground and washed larch needles with ground dry willow-herb leaves and flowers at the ratio of 2:1 is added. The mixture amount at the ratio to reindeer moss is 3:2, after which the decoction is infused and filtered.

EFFECT: expanding the arsenal of food additives for confectionery products on the basis of vegetable components while ensuring the possibility of increasing the nutritional value of confectionery products and preventing the nervous system disorders and strengthening the immunity.

3 cl, 6 ex

Description

The group of inventions relates to the food industry, in particular to methods of preparation and compositions of food additives based on plant components.

Known food additive for confectionery, included in the drink based on algae and fruits, which contains an extract of aromatic plants, fruit component, sugar, honey and algae extract [Application No. FR 2493108, IPC A23E 2 / 02.1982, ].

Known food additive for confectionery products containing a fruit and berry component, extracts of aromatic plants, honey and sugar, characterized in that it additionally contains tint and water-alcohol extract of hawthorn, and as a fruit and berry component contains cranberry tincture, or tincture apples, or tincture of sea-buckthorn, or a mixture of cranberry tinctures with apples or with sea-buckthorn, moreover, as an extract of aromatic plants, water-alcohol extract of peppermint is introduced in the following ratio of components (ma .%): honey 1-7, sugar 2-6, color 3-10, water-alcohol extract of hawthorn 0.5-1.1, water-alcohol extract of peppermint 0.7-1.8, tincture of cranberries, apples or sea buckthorn - the rest [Application No. RU 94030620, IPC A23L 1/221, 1996].

As a prototype, a food additive for confectionery products containing micro and macro elements, an adaptogen and / or detoxicant is selected, characterized in that it contains a provitamin concentrate from pine needles and / or spruce as micro and macro elements, an adaptogen and / or detoxicant, in where the content of carotenoids, including β-carotene is up to 800 mg%, vitamin E is up to 650 mg%, phytol is up to 25%, phytosterol is up to 15.0%, polyprenols are up to 5%, sterols are up to 10% [Patent No. RU 2188563, IPC A23L 1/30, 2002].

Common disadvantages of known food additives are their narrow focus, the inability to use for the preparation of various confectionery products, low palatability and nutritional qualities, as a result, the inability to include a sufficient amount in food without deterioration in taste with the possibility of preventing disorders of the nervous system and strengthening human immunity.

The technical result, which is achieved by the claimed group of inventions, is to expand the arsenal of food additives for confectionery products based on plant components while providing the possibility of increasing the nutritional value of confectionery products and preventing disorders of the nervous system and strengthening immunity.

The claimed technical result is achieved by the fact that the food additive for confectionery products contains a decoction of shredded reindeer, herbs of shiksha, sphagnum and infusion of a mixture of willow-tea with larch needles.

A method of obtaining a food additive for confectionery products, characterized in that the crushed reindeer are boiled for 25-35 minutes from the moment of boiling, then crushed shiksha grass is added to the unrefined decoction of the reindeer moss in proportion to the amount of reindeer from 2: 1 to 3: 1 and boiled in within 10-20 minutes from the moment of boiling, then crushed sphagnum is added to the obtained non-filtered broth in the ratio with the amount of reindeer moss from 1: 1 to 1: 2 and boiled for 10-20 minutes from the moment of boiling, then the pre-prepared mixture is crushed washed and washed larch needles with chopped dry leaves and willow-tea flowers in a ratio of 2: 1, while the amount of the mixture with respect to the moss is 3: 2, after which the broth is infused and filtered.

A method of producing a food additive for confectionery products, characterized in that the crushed reindeer mug is boiled for at least 50 minutes from the moment of boiling, the shiksha grass is ground minced in parallel with the amount of moss from 2: 1 to 3: 1 and boiled for at least 20 minutes the moment of boiling, and the crushed sphagnum in the ratio with the amount of reindeer moss from 1: 1 to 1: 2 is boiled for at least 10 minutes from the moment of boiling, then the resulting uncooked broths are mixed and a pre-prepared mixture of crushed and washed hv is added and larch with crushed dry leaves and flowers of willow-herb in a ratio of 2: 1, wherein the amount of the mixture with respect to the moss is 3: 2, then pushing the broth and filter.

A food additive is understood to be a natural substance that is usually not used as a food product, deliberately introduced into a food product during its production in order to give the food product certain properties.

Yagel is part of the cladonia lichen group and grows in both cold and warm climates, in open, well-drained and ventilated environments, most often in alpine tundra. The composition of the reindeer moss includes usnic acid, which is a strong antibiotic and kills almost all putrefactive bacteria, so the reindeer moss is used to produce various antibacterial drugs, but the use of reindeer moss as a dietary supplement is practically unknown.

Before use, the moss can be pre-soaked in a 4-6% soda solution for 3-24 hours, while the ratio of the amount of moss to the soda solution can be from 1: 6 to 1: 4. During this period of time, bitterness is neutralized, while the soda solution additionally disinfects the reindeer moss, and the active substances that provide a preventive effect on the nervous system are not extracted from fiber with this type of treatment. After insisting the reindeer moss is additionally washed with water.

Shiksha (or Vodyanik) belongs to the genus of evergreen low-growing creeping shrubs of the Heather family, is widespread in the Northern Hemisphere. Shiksha leaves contain alkoloids, vitamin C, caffeic acid, coumarins, tannins, flavonoids and anthocyanins. It is known to use shiksha as a sedative for neurosis, epilepsy, headaches, to relieve fatigue and lower blood pressure. In the claimed group of inventions, shiksha grass is used, that is, the aerial part of the plant without fruits.

Sphagnum (peat moss) grows in humid areas, is most widespread in the temperate zone of the Northern Hemisphere, is able to actively absorb and retain moisture, contains the phenolic compound sphagnol and other triterpene substances, and therefore has a bactericidal, antifungal and antiallergic effect.

Before use, sphagnum can additionally be soaked in water for 10-20 minutes, while the ratio of sphagnum to water is from 1: 5 to 1:10. Soaking allows you to further soften the fibers of sphagnum. Washing is carried out with water for 5-15 minutes in order to clean the sphagnum from impurity plants and particles of the earth. Heat treatment by boiling is carried out in water for 10-20 minutes from the beginning of the boiling process.

In the claimed composition of the food additive and the method for its production, larch needles are used, in particular, Siberian larch needles can be used. Siberian larch - a woody plant from the pine family, a genus of larch. Leaves, bark, young shoots, cones and resin contain active substances that can have antimicrobial, hemostatic, anti-inflammatory and strengthening effect. The medicinal properties of Siberian larch are determined by the active substances that make up its composition, in particular, larch was found to contain flavonoids, tannins, gum, catechins, organic acids, essential oils, abietic acid, fatty acids, and ascorbic acid.

A decoction of crushed reindeer moss, shiksha grass and sphagnum can be mixed with a pre-prepared infusion of a mixture of willow-tea with larch needles or may be infused with a pre-prepared mixture of willow-tea with larch needles.

The larch needles are pre-washed to soften the fibers, chopped and combined with pre-chopped leaves and flowers of narrow-leaved Ivan tea in a single mixture.

Narrow-leafed Ivan-tea (narrow-leaved fireweed) is a perennial herbaceous plant of the Ivan-tea genus, the family of Cypriot. The following microelements were found in the narrow-leaved fireweed: iron, titanium, manganese, nickel, copper, molybdenum, boron, sodium, potassium, calcium, lithium, as well as bioflavonoids, pectin, tannins, alkaloids, sugar, tannins, ascorbic acid, vitamin A, B vitamins and others. The presence of the above trace elements makes it possible to prevent using food additives based on willow tea of narrow-leaved anemia, migraine, headaches, insomnia, and strengthening immunity. Narrow-leaved tea can exhibit anti-inflammatory, enveloping, sedative, antibacterial, diaphoretic and tonic properties.

The grinding of the ingredients is carried out using any known automatic grinder, for example, a ball mill or an apparatus for grinding coffee beans, or manually, for example, by using a hub. Powders of reindeer moss and sphagnum after grinding can be sieved to additionally separate a large fraction. Large particles can subsequently be used for the preparation of decoctions or as an additive in animal feed.

The drying of the ingredients is carried out to a state of complete evaporation of moisture and is carried out by placing the ingredients in a room with low humidity or, for example, in an oven. The temperature regime of drying can be any, depending on time constraints. Throughout the process, the components can be further mixed by breaking up the resulting clots in order to ensure uniform mass.

The ingredients are pressed after soaking by pressing or manually.

The amount of starting components for obtaining a food supplement is determined in accordance with the daily intake of usnic acid, sphagnol and other active substances, which ensures a risk-free concentration for humans.

Due to the presence of shiksha, sphagnum, larch needles and ivan tea in the composition of reindeer moss, the inventive food additive for confectionery products contains a high concentration of various vitamins, minerals and other active substances that have a positive effect on the nervous system and human immunity, so that even a small amount of the claimed food additives in confectionery leads to an increase in their nutritional value without compromising their organoleptic properties. Thus, the claimed group of inventions allows to achieve a technical result, which consists in expanding the arsenal of food additives for confectionery products based on plant components while providing the opportunity to increase the nutritional value of confectionery products and prevent disorders of the nervous system and strengthen immunity.

The above allows us to conclude that the claimed group of inventions meets the patentability criteria of “novelty” and “inventive step”.

The claimed group of inventions can be implemented on the basis of known materials using known means, which allows us to judge the compliance of the claimed group of inventions with the patentability criterion of "industrial applicability".

Examples of the preparation and use of a food additive for confectionery.

Example 1. To obtain a food additive for confectionery products, preliminarily soaked in a 5% soda solution for 3 hours, the yagles in an amount of 100 g were washed with running water, dried and crushed, then poured with 1.5 liters of cold filtered water and boiled for 25 minutes with moment of boiling. Then, 200 g of chopped shiksha grass was added to the obtained unrefined broth of reindeer moss and boiled for another 10 minutes after boiling. 50 g of crushed sphagnum was added to the resulting non-strained broth and boiled for another 10 minutes from the moment of boiling, then 150 g of a pre-prepared mixture of 100 g of crushed and washed larch needles with 50 g of crushed dry leaves and willow tea flowers were added, after which the broth was insisted for 1 hour and was filtered and brought with boiled water to 1 liter.

Example 2. To obtain a food additive for confectionery, crushed reindeer in an amount of 100 g was poured with 1.5 liters of cold filtered water and boiled for 30 minutes from the moment of boiling. Then, 250 g of chopped black shiksha grass was added to the obtained unrefined broth of reindeer moss and boiled for another 15 minutes after boiling. 75 g of crushed sphagnum was added to the resulting non-strained broth and boiled for another 15 minutes from the moment of boiling, then 150 g of a pre-prepared mixture of 100 g of crushed and washed larch needles with 50 g of crushed dry leaves and willow tea flowers were added, after which the broth was insisted for 1 hour and was filtered and brought with boiled water to 1 liter.

Example 3. To obtain a food additive for confectionery, crushed reindeer in an amount of 100 g were poured into 0.5 liters of cold filtered water and boiled for 50 minutes from the moment of boiling. In parallel, 300 g of chopped black shiksha grass was boiled in 0.5 liters of water for 20 minutes after boiling, and 100 g of chopped sphagnum was boiled in 1 liter of water for 20 minutes from the moment of boiling, then the resulting unrefined broths were mixed and 150 g was added a pre-prepared mixture of 100 g of chopped and washed Siberian larch needles with 50 g of chopped dried leaves and willow-tea flowers, after which the broth was infused for 1 hour, filtered and brought to 1 liter with boiled water.

Example 4. To prepare a vitamin soft drink, 250 ml of the food additive obtained in examples 1-3 were taken, mixed with 250 ml of berry juice, 50 g of sugar, 500 ml of drinking water, then the resulting mixture was heated and boiled for 5 minutes, cooled and consumed 200-400 ml per day as a tonic, restorative, for the prevention of colds and disorders of the nervous system. The drink has a pleasant taste.

Example 5. To prepare 1 kg of jelly marmalade, 250 ml of the food additive obtained in examples 1-3 were taken, mixed with 250 ml of berry juice, 50 g of sugar (or sweetener), 500 ml of drinking water, 15 g of agag-agar, heated and the mixture was boiled for 5 minutes, then poured into molds and cooled at a temperature of 8-15 degrees 3-5 hours. The resulting marmalade was eaten 25-50 g, daily to relieve emotional stress, with physical and mental stress.

Example 6. To prepare a cupcake in a bowl, beat 3 chicken eggs with 210 g of granulated sugar and 5 g of vanilla sugar using a mixer, then add 60 ml of the food additive obtained in examples 1-3, 50 ml of berry juice and 120 g of softened butter and altered to obtain a uniform consistency, 240 g of wheat flour was mixed with 10 g of soda and gradually introduced into the cream-egg mixture so that no lumps formed. The dough was poured into a cake pan pre-greased with vegetable oil and placed in an oven heated to 200 ° C. A cupcake was baked in the oven for 40-50 minutes. After removing the cake from the oven and cooling, it was removed from the mold. Cooked cupcake was used as a dessert to increase the body's energy forces with increased physical and mental stress.

Products that include the claimed nutritional supplement for confectionery products increase adaptive capabilities in individuals subject to significant mental and physical stress. They reduce the absorption rate of glucose, which is important for the prevention of overweight and diabetes. They have an antioxidant effect, increase resistance to respiratory viral infections.

Claims (3)

1. A food additive for confectionery products, including an infusion of chopped ingredients, characterized in that it contains a decoction of chopped reindeer, herbs of shiksha, sphagnum and an infusion of a mixture of willow tea and larch needles. 2. A method of obtaining a food additive for confectionery products, characterized in that the crushed reindeer are boiled for 25-35 minutes from the moment of boiling, then crushed shiksha grass is added to the unrefined broth of the reindeer in proportion to the amount of reindeer from 2: 1 to 3: 1 and boil for 10-20 minutes from the moment of boiling, then crushed sphagnum is added to the resulting non-filtered broth in proportion to the amount of reindeer moss from 1: 1 to 1: 2 and boil for 10-20 minutes from the moment of boiling, then add the pre-prepared grind mixture constant and washed larch needles with crushed dry leaves and flowers of willow-herb in a ratio of 2: 1, wherein the amount of the mixture with respect to the moss is 3: 2, then pushing the broth and filter. 3. A method of obtaining a food additive for confectionery products, characterized in that the crushed reindeer mug is boiled for at least 50 minutes from the moment of boiling, the shiksha grass is ground minced in parallel with the amount of moss from 2: 1 to 3: 1 and boiled for at least 20 minutes from the moment of boiling, and the crushed sphagnum in the ratio with the amount of reindeer moss from 1: 1 to 1: 2 is boiled for at least 10 minutes from the moment of boiling, then the resulting uncooked broths are mixed and a pre-prepared mixture of crushed and washed x is added larch howls with shredded dry leaves and willow-tea flowers in a ratio of 2: 1, while the amount of the mixture with respect to the moss is 3: 2, after which the broth is infused and filtered.