RU2632958C2 - Balsam syrup for preventing vision acuity loss - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: balsam syrup for preventing visual acuity loss contains blueberry berries, leaves and shoots, black currant leaves, common marigold flowers, chamomile flowers, blue cornflower flowers, eyebright grass, raspberry leaves, ginger root, clove fruits, infusion of rose hips, infusion of Chinese magnolia vine berries, mors from bird cherry fruits, sugar syrup, citric acid, caramel colour and natural honey at a certain ratio.

EFFECT: invention allows to obtain a balsam syrup having general strengthening and preventive effect against eye fatigue and loss of visual acuity at large visual loads.

3 tbl, 2 ex

Description

The invention relates to a non-alcoholic, food-concentrate industry, and in particular to compositions of ingredients for functional drinks, and can find application in the diet of a population whose activity is associated with an increased load on the organ of vision.

In recent years, visual impairment has been observed not only in older people, but also among young people and children, which is due to the increasing dependence of a person on artificial lighting, prolonged work on the computer, hours of reading, lack of sleep, fatigue, etc. Moreover, most of the information from the environment environment, a person receives through the organs of vision - the eye, which indicates the great importance of vision in human life for its fruitful and active activity. To maintain good vision, it is very important not only to avoid excessive eye strain, but also to pay great attention to the prevention of visual impairment. Extremely common eye diseases associated with working at a computer - "computer visual syndrome." A computer monitor is a source of increased danger to the eyes, as it emits ultraviolet light. In combination with the intense work of the eyes, this can cause rapid fatigue, headaches, decreased performance, pain in the eyes, and tearing. 50-90% of people working at a computer turn to doctors with these complaints [1-3].

The solution to this problem can be the use of medicinal plants that have the ability to prevent loss of visual acuity.

A known method for the production of biologically active additives (BAA) to food in the form of syrup from the fruits of common blueberries [4], containing juice of fresh blueberries and other excipients - sorbitol, citric acid. The disadvantage of this method is that the juice is obtained only from fresh blueberries, which complicates the production of dietary supplements for food during the year, since the collection and storage of fresh blueberries is limited in different latitudes from July to September.

It is known that it has a restorative, tonic and regenerative effect [5], based on blueberries with auxiliary additives, sugar, purified water, characterized in that it additionally contains at least one homeopathic supplement selected from the series: ocular drug, gelzemium evergreen, black cohosh racemose or a mixture thereof. The disadvantages of this tool include the fact that the active ingredients of the evergreen gelzemium are poisonous alkaloids (gelzemycin, gelzemin and sempervirin), which can have a weak toxic effect on the centers of the brain; black cohosh racemose exhibits estrogen-like activity.

Known biologically active food supplement for the prevention of disorders and vision correction [6], including blueberries, dry ginkgo biloba extract, fine powder of dry leaves of ginkgo biloba, magnesium and / or calcium stearate, starch and / or microcrystalline cellulose. The disadvantages of the known additives include imported raw materials (ginkgo biloba) and a solid form in the form of tablets.

In the study of the regional market of non-alcoholic balsams and balsamic syrups, their various functional orientation and the insufficient trading offer of balsamic syrups for the prevention of visual impairment at high visual loads ("Vigilant eye", "Hawkeye", "Svetloyar") were established. These syrups are intended for the prevention of age-related changes in the retina and eye diseases in the elderly and cataracts.

Thus, the issue of creating high-quality balsam syrups with a predicted effect on the human body, in general, and its individual organs is important for both the manufacturer and the consumer.

The objective of the proposed technical solution is to develop the composition of balsam syrup for the prevention of visual acuity loss. The proposed technical solution will expand the functional purpose of the existing assortment of balsamic syrups due to the proposed formulation of balsamic syrup for the prevention of visual acuity loss from local plant materials (Altai Territory and the Altai Republic), intended for students and pupils, the use of which will help to prevent eye fatigue in large visual loads.

The technical result of the claimed balsam syrup is to improve the technical characteristics of the drink, aimed at preventing eye fatigue and loss of visual acuity during high visual loads of students and students, and as a general strengthening (multivitamin) drink due to the content of flavonoids, anthocyanins and vitamin C, while ensuring high organoleptic specifications and standard shelf life.

The proposed balsamic syrup contains the following ingredients (table. 1).

In this balsam syrup, plant raw materials are selected that have an undoubted prophylactic effect, which is enhanced by the substances contained in it - synergists vitamins C, E, and K, tannins, flavonoids, carotenoids, anthocyanins and leukoanthocyanins (Table 2).

The proposed balsamic syrup allows you to get a drink with high flavoring properties and functional value.

The proposed balsamic syrup is prepared according to the classical scheme for the production of non-alcoholic balsams and balsamic syrups [13, 14].

The plant raw materials included in the balsam syrup are crushed to a particle size of at least 20 mm and packaged in cotton bags of 20 × 50 cm in size. The bags are suspended in the extractor and poured into 45% volumetric aqueous-alcoholic solution in the ratio of plant material to water-to-water alcohol solution, respectively 1:20 (example 1) or 1:25 (example 2). A water-alcohol solution is prepared in a known manner from rectified ethyl alcohol of higher purification and softened drinking water with a hardness of up to 0.36 mEq / dm ³ [15]. The raw materials are insisted for 5 days with periodic stirring four times a day for 40 minutes at a temperature of 18-22 ° C. After the required infusion time has elapsed, the bags of vegetable raw materials are unloaded on a grate installed above the upper hatch of the extractor and kept for 40 minutes to drain the extract (balm infusion). Next, bags of plant material are squeezed in a centrifuge and the squeezed extract is attached to the total mass of the extract in the extractor. The extract is then averaged by stirring with an electric stirrer for 20 minutes. The averaged extract is poured into a container and defended for 12 days at an ambient temperature of 10-12 ° C for aging and precipitation. After the required settling time has elapsed, the extract is filtered and a blend is prepared, introducing the ingredients into the blending container in the following sequence: balsam infusion (extract), an alcoholic rose hips infusion, cherry fruit juice, an aqueous infusion of Chinese magnolia vine berries, then water is prepared successively and after thorough mixing - sugar syrup concentration of 65.8%, honey solution, citric acid, caramel color with a solids content of 70.0%, then the rest of the water to bring blending to a predetermined volume. Preparation of an aqueous solution of honey is carried out without significant heating (solution temperature 30-35 ° C) a few minutes before mixing the components of the blend. The solution is prepared in a glass dish and introduced into the blend warm, immediately before blending, diluted with water. After making each component of the formulation, the blend is mixed for better homogenization and distribution of the components in the blending tank. For better assimilation of the taste and aromatic properties of the components, the blend is kept for 2 days. The purpose of aging is to obtain a balsam syrup that is homogeneous in composition, ennobles taste and aroma, and also precipitates both introduced and mixed components of colloidal particles. The recipes of many balms include honey, which causes a special turbidity (since it contains dextrins), therefore, blends of balms, including honey, can withstand at least 1-3 days.

Example 1

Shredded dry plant material packaged in cotton bags, kg: common blueberries (2.0), leaves and shoots of common blueberries (1.5), black currant leaves (1.5), calendula flowers (0.5), pharmacy chamomile flowers (0.5), blue cornflower flowers (1.5), herb euphrasia officinalis (0.8), raspberry leaves (1.5), ginger root (0.8), cloves (0.8) ) in an amount of 11.4 kg pour 220 l of an aqueous-alcoholic solution with an ethyl alcohol content of 45% by volume and insist for 5 days. Then the contents of the bags are squeezed out, averaged with the total mass of the obtained extract and defended for 12 days at an ambient temperature of 10-12 ° C. Next, the extract is filtered and blended materials are added, adding 1000 dal of the finished product: alcohol infusion of rose hips 40 dm ³ , cherry fruit juice 250 dm ³ , infusion of Chinese magnolia vine berries 250 dm ³ , sugar syrup 65.8% 350 kg, solution citric acid 10.0 dm ³ , caramel color with a solids content of 70.0% 70.0 kg, a solution of honey 100 dm ³ , stirred and incubated for 2 days for synergization of extractive biologically active substances and flavor complex.

Example 2

Shredded dry plant material packaged in cotton bags, kg: common blueberries (2.5), leaves and shoots of common blueberries (1.9), leaves of black currant (1.9), calendula flowers (0.65), pharmacy chamomile flowers (0.65), blue cornflower flowers (1.9), eyebright herb (1.0), raspberry leaves (1.9), ginger root (1.0), cloves (1.0) ) in an amount of 14.4 kg pour 270 l of an aqueous-alcoholic solution with an ethyl alcohol content of 45% by volume and insist for 5 days. Then the contents of the bags are squeezed out, averaged with the total mass of the obtained extract and defended for 12 days at an ambient temperature of 10-12 ° C. Next, the extract is filtered and blended materials are added, adding 1000 dal of the finished product: alcohol infusion of rose hips 40 dm ³ , cherry fruit juice 250 dm ³ , infusion of Chinese magnolia vine berries 250 dm ³ , sugar syrup 65.8% 350 kg, solution citric acid 10.0 dm ³ , caramel color with a solids content of 70.0% 70.0 kg, a solution of honey 100 dm ³ , stirred and incubated for 2 days for synergization of extractive biologically active substances and flavor complex.

When using vegetable raw materials and blend materials in balsam syrup in amounts different from those declared, the harmony (coherence) of its aroma and taste is violated: when the amount of declared ingredients decreases, the taste is empty, with an increase, the taste becomes oversaturated and sweet. Introduction to the composition of balsamic syrup a smaller amount of the declared ingredients does not allow to increase the functional orientation of the syrup. With an increase in the number of declared ingredients, a violation of the mechanism of interaction of human receptors with biologically active substances of these ingredients is possible.

The resulting balsamic syrup has the following characteristics (table. 3).

Since the formulation of this syrup was selected purposefully to prevent loss of visual acuity at high visual loads (Table 2), taking into account the role of flavonoids and anthocyanins, their values and the value of vitamin C were determined to characterize the physiological value of the syrup, which is not only a synergist of these groups of phenolic compounds, but and causing the multivitamin effect of the drink.

According to some sources, the daily intake of anthocyanins by an adult is 50 mg. The proposed syrup can be consumed both in pure form and by adding 1 tablespoon - 25 g of syrup to 200 cm ^{3 of} liquid in drinking water and tea. Thus, at one time, the consumer receives 9.2 mg of anthocyanins, and with the recommended consumption rate three times a day, 27.6 mg of anthocyanins in an easily digestible form of syrup, which is about 50-55% of the daily requirement. Proceeding from this, balsam syrup for the prevention of visual acuity loss can be recommended as a functional drink that helps to prevent eye fatigue and visual acuity loss with high visual loads [22].

Recommended levels of flavonoid consumption are: for adults - 250 mg / day, for children 7-18 years old from 150 to 250 mg / day [23]. With a content of 100 g of syrup (Table 7.8) 86.2 mg / 100 g of flavonoids (45.0 g in three tablespoons), an adult consumer can satisfy the daily need for them by 25%, a child aged 7-18 years - by 45-25%. In addition, with the recommended rate of consumption of syrup, an adult can satisfy the daily requirement for vitamin C (90 mg / day) by about 45%, and a child (with a recommended rate of 30-90 mg / day) by 100-45%.

Given that the proposed balsamic syrup for the prevention of visual acuity has high taste characteristics, contains 50 g / 100 g of easily digestible carbohydrates, has a high energy value of 224 kcal / 100 ml, physiological due to the content of anthocyanins, flavonoids and vitamin C, it can be used by both adults and children / adolescents as a taste drink as well as a functional one. Since according to GOST R 52349, the content of biologically active substances in functional food products should be at least 15% of the daily intake rate [22].

In terms of safety, fresh syrup meets the requirements of Art. 7 TP TS 021/2011 [24].

Information sources

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Claims (2)

Balsam syrup for the prevention of visual acuity, containing berries, leaves and shoots of common blueberries, black currant leaves, calendula flowers, chamomile flowers, blue cornflower flowers, ordinary eye grass, raspberry leaves, ginger root, clove fruits, rose hip infusion ordinary, honey, sugar syrup, citric acid, an infusion of Chinese magnolia berries, fruit juice from the fruits of common cherry, caramel color at the following consumption of raw materials per 1000 gave the syrup: Berries of blueberry, kg 2.0-2.5 Leaves and shoots of common blueberry, kg 1.5-1.9 Blackcurrant leaves, kg 1.5-1.9 Calendula officinalis flowers, kg 0.5-0.65 Chamomile flowers pharmacy, kg 0.5-0.65 Blue cornflower flowers, kg 1.5-1.9 Grass of an euphorbia vulgaris, kg 0.8-1.0 Leaves of raspberry, kg 1.5-1.9 Ginger root, kg 0.8-1.0 Cloves, kg 0.8-1.0 Infusion of rose hips, dm ³ 40,0 Honey kg 6.0 Sugar syrup, kg 350,0 Citric acid, kg 0.2-0.3 Infusion of Chinese Schisandra berries, dm ³ 250,0 Fruit drink from the fruits of bird cherry, dm ³ 250,0 Caramel color, kg 70.0 Prepared water, dm ³ Rest