RU2632883C1 - Composition for preparing chocolate products, food additive for it, and method of its preparing - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition for preparing chocolate products containing cocoa liquor, cocoa butter, sugar or a sugar substitute and additional plant components is proposed, which, as additional plant components, contains 20 to 40% of a food additive based on reindeer moss substrate obtained by softening and grinding dry reindeer moss to the powder state, and crowberry grass decoction, taken at the ratio of 2:5 to 2:7. A food additive based on reindeer moss substrate and crowberry grass decoction for the composition for preparing chocolate products is proposed, including reindeer moss substrate obtained by softening and grinding dry reindeer moss to the powder state, and 3-10% crowberry grass decoction at the ratio of reindeer moss substrate to crowberry grass decoction from 2:5 to 2:7. A method for preparing a food additive based on the reindeer moss substrate and crowberry grass decoction, including mixing the reindeer moss substrate with the crowberry grass decoction, is proposed, wherein the reindeer moss substrate is obtained by softening dry reindeer moss by infusion in the 4-6% soda solution for at least 3 hours, washing, pressing, drying and grinding to the powder state, and 3-10% crowberry grass decoction is obtained by infusion on a water bath for 20-50 minutes followed by cooling and straining, the ratio of reindeer moss substrate to crowberry grass decoction being from 2:5 to 2:7.

EFFECT: expanding the arsenal of chocolate products and food additives for their preparation, having high organoleptic properties and high nutritional biological value, in particular for preventing diseases of the nervous system and strengthening the immunity.

3 cl, 6 ex

Description

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

A known method of making chocolate with functional properties filled with dried black ginkgo fruit kernels, which also includes Allium macrostemon, red sage root and angelica in the form of concentrated extracts [patent No. CN 102823702, IPC A23G 1/48, 2012].

Famous chocolate has antioxidant properties, improves blood microcirculation, increases hypoxia resistance and is recommended for people with atherosclerosis, coronary heart disease, hyperlipidemia. However, the specific components that make up a well-known chocolate can give it an unusual taste unusual for a given product that adversely affects its organoleptic characteristics.

A known composition for the manufacture of chocolate with functional properties is described in a method for producing chocolate stuffed with coconut and black garlic, the filling of which contains extracts of rhizoma alismatis, fungus-tinned fungus (Reishi mushroom), angelica vulgaris, ginseng, spin seeds and Mongolian astragalus [ Patent No. CN 102823700, IPC A23G 1/42, 2012].

Famous chocolate is useful for people with high blood sugar, hypertension, and insomnia, it serves as a prophylaxis of atherosclerosis, soothes nerves. However, the presence of black garlic in the composition of the famous chocolate, which, despite the enzymatic processes that turn ordinary garlic into black, gives the chocolate product an aftertaste and smell of garlic that is unusual for confectionery products, negatively affects its organoleptic characteristics. The plant components that make up the filling of famous chocolate have a peculiar taste and specific bitterness of medicinal plants, and these components do not form a harmonious whole, as a result of which its taste and smell cause controversial sensations, which also worsens organoleptic properties. The presence of ginseng extract in famous chocolate limits the range of its possible consumers, since ginseng is not recommended for children, pregnant women, should be used with caution by people with high blood pressure, as well as in a number of diseases.

Closest to the claimed is a composition for the manufacture of bioavailable chocolate, containing, mass. %: cocoa mass - 35.40-35.85; cocoa butter - 14.94-15.52; dry kelp extract - 0.95-1; lecithin - 0.38-0.41; vanilla cream flavor - 0.05-0.06; Chocolate flavoring - 0.02-0.03; powdered sugar - the rest [patent No. RU 2465777, IPC A23G 1/00, 2012].

Common disadvantages of the known compositions for the preparation of chocolate is their low biological activity or insufficiently high organoleptic qualities. The presence in the compositions of a large number of active ingredients significantly affects the taste of the resulting products, and in the case of a decrease in the concentration of these substances, a preventive effect on the human body does not occur.

The technical result, which is achieved by the claimed group of inventions, is to expand the arsenal of chocolate products and food additives for their preparation, which have high organoleptic properties and high nutritional biological value, in particular for the prevention of diseases of the nervous system and strengthening immunity.

The claimed technical result is achieved due to the fact that the composition for the production of chocolate products contains a food supplement based on a substrate of reindeer moss and a decoction of shiksha grass.

Composition for the preparation of chocolate products containing cocoa liquor, cocoa butter, sugar or sweetener and additional vegetable components, characterized in that as additional vegetable components it contains from 20 to 40% food supplement based on reindeer moss obtained by softening and grinding dry moss to a powder state, and a decoction of shiksha grass taken in a ratio of 2: 5 to 2: 7.

A food supplement based on a substrate of reindeer moss and a decoction of shiksha grass for a composition for preparing chocolate products, including a substrate of reindeer moss obtained by softening and crushing dry reindeer moss to a powder state, and a 3-10% decoction of herbal shiksha with a ratio of substrate of yagel to a decoction of shiksha grass from 2 : 5 to 2: 7.

A method of obtaining a nutritional supplement based on reindeer moss and decoction of shiksha grass, comprising mixing the reindeer moss and decoction of shiksha grass, the reindeer moss substrate being obtained by softening the dried apricot by infusion in a 4-6% soda solution for at least 3 hours, washing, squeezing, drying and grinding to a powder state, and 3-10% decoction of shiksha grass is obtained by insisting on a water bath for 20-50 minutes, followed by cooling and filtering, while the ratio of yagel substrate to a decoction of shiksha grass is from 2: 5 to 2: 7.

Under the reinforcement of reindeer moss is understood reindeer processed by grinding and softening fiber by any known means.

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.

The ratio of components in the composition for the preparation of chocolate products may be different, for example, chocolate may contain 40-60% cocoa liquor, 5-15% cocoa butter, 20-40% food supplement based on reindeer moss and decoction of shiksha grass, 5-10 % sugar, powdered sugar or a natural sweetener, for example, based on stevia and other components.

The specified composition for the preparation of chocolate products can be obtained by melting the finished chocolate in a water bath, mixing it with a food supplement based on reindeer moss and decoction of shiksha grass and re-steaming the resulting mixture in a water bath.

Also, the composition for making chocolate products may include additional components, for example, condensed milk, butter, flour, etc. Adding the above components allows you to make, for example, chocolate paste or sauce.

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 powerful antibiotic and kills almost all putrefactive bacteria, so the reindeer moss is used to produce various antibacterial drugs, however, the use of the reindeer moss substrate as a food supplement is almost unknown.

The reinforcement of reindeer moss in a 4-6% soda solution is carried out for at least 3 hours, while the ratio of the amount of reindeer moss to soda solution is 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, with this type of treatment, are not extracted from fiber. After insisting the reindeer moss is additionally washed with water. The maximum period for insisting reindeer moss in soda solution can be 24 hours.

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 uses the aerial part of the plant without fruits.

In the claimed group of inventions, a 3-10% decoction of shiksha herb is used, since a decoction of shiksha grass with a concentration of less than 3% does not have a preventive effect on the human nervous system, and a decoction with a concentration above 10% can already be attributed to therapeutic agents, has a high activity , which increases the risk of an overdose of active substances and the manifestation of adverse side effects, such as increased drowsiness. A broth of shiksha herbs is insisted on a water bath for 20 to 50 minutes in order to increase the concentration of active ingredients of a shiksha herb in a broth. After this, the broth is cooled and filtered with a sieve or cloth.

After mixing a decoction of shiksha with reindeer moss, the latter begins to swell, absorbing the decoction, resulting in a mushy product with a uniform consistency. The obtained food additive based on the substrate of reindeer moss and decoction of shiksha grass can be frozen for storage for a longer period of more than 12 months, and the resulting food additive can be stored in the refrigerator for 6 months.

The ratio of yagel substrate to broth of shiksha grass is from 2: 5 to 2: 7. If the ratio of moss substrate to broth of shiksha grass is less than 2: 5, then the food supplement, as well as the chocolate products prepared with its addition, will be liquid, therefore, an acceptable consistency for their comfortable use will not be provided. If the ratio of moss substrate to broth of shiksha grass is more than 2: 7, then the food additive will be too dry, and adding it to the chocolate will cause the chocolate products to not have elasticity and will have a friable consistency, in addition, further an increase in the amount of reindeer moss reduces the palatability of chocolate products.

Grinding of the ingredients is carried out using any known automatic grinder, for example a ball mill or a device for grinding coffee beans, in order to provide fractions from 0.5 to 3 mm. After grinding, the moss powder can be sieved for the purpose of additional separation of the coarse 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 drying process, the ingredients can be further mixed by breaking up the resulting clots in order to ensure uniform mass.

The ingredients are pressed by pressing or manually.

The ranges of ratios of the components are determined in accordance with the daily intake of usnic acid, sphagnol and other active substances, which ensures a risk-free concentration.

All inventions that make up the group are characterized by common distinguishing features, which include the use of a mixture of reindeer moss of reindeer moss with broth of shiksha for the production of chocolate products, and therefore, are connected by a single inventive concept. It is not known from the prior art to use the substrate of reindeer moss and decoction of shiksha herb as a food additive for a composition for making chocolate products. Thanks to the inclusion of the claimed food additive in the composition of chocolate products, the beneficial properties of chocolate are enhanced, the products are fully saturated with the active ingredients contained in reindeer moss and shiksha, while the high palatability of chocolate products is maintained, thereby achieving a technical result consisting in expanding the arsenal of chocolate products and food additives for their preparation, with high organoleptic properties and high nutritional biological value, in particular for prophylaxis of diseases of the nervous system and strengthen the immune system.

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 obtaining a food supplement based on a substrate of reindeer moss and a decoction of shiksha herb for a composition for making chocolate products

Example 1. To obtain a dietary supplement based on a reindeer moss and decoction of shiksha for a composition for preparing chocolate products, the soaps previously soaked in a 4% soda solution were washed with running water for 8 hours, dried and crushed to obtain a ready-made reindeer moss. In parallel, 7.5 g of shiksha grass was poured into 250 ml of water and insisted on a water bath for 20 minutes in order to obtain 250 ml of a 3% decoction. The resulting broth was cooled to room temperature and filtered. In 250 ml of the prepared broth, 100 g of the obtained yagel substrate was added and thoroughly mixed until a paste-like mass of uniform consistency was formed.

Example 2. To obtain a dietary supplement based on a reindeer moss and decoction of shiksha for a composition for preparing chocolate products, the soaps previously soaked in a 5% soda solution were washed with running water for 6 hours, dried and crushed to obtain a ready-made reindeer moss. In parallel, 15 g of shiksha grass was poured into 300 ml of water and insisted on a water bath for 35 minutes in order to obtain 300 ml of 5% decoction. The resulting broth was cooled to room temperature, filtered and diluted with boiled water to 300 ml. In 300 ml of the prepared broth, 100 g of the obtained yagel substrate were added and thoroughly mixed until a paste-like mass of uniform consistency was formed.

Example 3. To obtain a food supplement based on a reindeer moss and decoction of shiksha for a composition for preparing chocolate products, the soaps previously soaked in a 6% soda solution were washed with running water for 3 hours, dried and crushed to obtain a ready-made reindeer moss. In parallel, 35 g of shiksha grass was poured into 350 ml of water and insisted on a water bath for 50 minutes in order to obtain 350 ml of 10% decoction. The resulting broth was cooled to room temperature, filtered and brought to 350 ml with boiled water. In 350 ml of the prepared broth, 100 g of the obtained yagel substrate were added and thoroughly mixed until a gruel-like mass of uniform consistency was formed.

Examples of the composition for the preparation of chocolate products.

Example 4. To prepare 1 kg of chocolate in a water bath, 250 g of cocoa butter was melted and 1 g of vanilla was added, after the butter was completely melted, constantly stirring with a whisk, 500 g of cocoa liquor was poured, which melted under the influence of the temperature of cocoa butter. To the resulting mixture was added 200 g of a food supplement based on a substrate of reindeer moss and a decoction of shiksha grass and 50 g of condensed milk. Stirred with a whisk. The finished product was poured into molds, cooled at room temperature, then in the refrigerator.

Example 5. I melted 700 g of dark chocolate in a water bath, then added 300 g of a food supplement based on a substrate of reindeer moss and broth of shiksha grass, mixed thoroughly until smooth and steamed in a water bath for 10 minutes, then put them into molds and cooled until completely hardened. .

Example 6. To obtain a chocolate paste, 200 g of butter was melted over low heat, 150 g of dark chocolate was added to melted butter, after the chocolate was completely melted, 400 g of condensed milk was poured into the resulting mass, stirring constantly, 20 g of flour and 30 were poured g of cocoa, after which 200 g of a dietary supplement based on reindeer moss and decoction of grass cones were added, then everything was thoroughly and constantly stirring brought to a boil over low heat, after cooling it was used as a dessert.

Chocolate products prepared on the basis of the claimed composition enhance the positive properties of natural chocolate and exhibit antioxidant, tonic, restorative antidepressant effects, increase adaptive capabilities in people subject to significant mental and physical stress, and can prevent diseases of the nervous system and strengthen immunity.

Claims (3)

1. Composition for the preparation of chocolate products containing cocoa liquor, cocoa butter, sugar or sweetener and additional plant components, characterized in that as additional plant components it contains from 20 to 40% of a food supplement based on reindeer moss obtained by softening and chopping dry reindeer to a powder state, and decoction of shiksha grass taken in a ratio of 2: 5 to 2: 7. 2. A dietary supplement based on reindeer moss and shiksha herb decoction for a composition for preparing chocolate products, comprising a reindeer moss obtained by softening and grinding dry reindeer moss to a powder state, and 3-10% decoction of shiksha grass with a ratio of reindeer moss to shiksha herb decoction from 2: 5 to 2: 7. 3. A method of obtaining a nutritional supplement based on reindeer moss and decoction of shiksha grass, comprising mixing the reindeer moss and decoction of shiksha, wherein the reindeer moss is obtained by softening the dried apricot by infusion in a 4-6% soda solution for at least 3 hours, washing, pressing, drying and grinding to a powder state, and 3-10% decoction of shiksha grass is obtained by insisting on a water bath for 20-50 minutes, followed by cooling and straining, while the ratio of yagel substrate to decoction of shiksha grass is from 2: 5 d o 2: 7.