RU2642176C1 - Method of obtaining fruit jelly with higher content of magnesium - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Method for producing fruit jelly with the nanostructured magnesium carbonate is proposed, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar-agar are added and cooked for another 5 minutes, 50 g of cherry puree is poured and the mixture is brought to the boiling point, then cooled to 60°C, 400 mg of nanostructured magnesium carbonate are added in sodium alginate, or in konjac gum, or in carrageenan and poured into molds.

EFFECT: invention allows to obtain the finished high-quality product containing the nanostructured magnesium carbonate.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, and in particular to a method for producing marmalade.

In US Pat. RF №2341107 (A23L 1/06 dated 12/20/2008) describes a method for producing marmalade with increased vitamin activity by adding fresh berries and obtaining a low-calorie product due to the complete replacement of granulated sugar with a substitute of plant origin - stevioside and diabetic purpose.

The disadvantage of this solution is the use of fresh berries, since they destroy the homogeneous structure of marmalade and create additional difficulties associated with the instability of the quality of the resulting product.

In US Pat. RF №2376869 (A23L 1/06 dated 12/27/2009) in order to increase the nutritional value of finished products, increase the shelf life of finished products, it is proposed to use vegetable or fruit and vegetable puree based on agar-fruit syrup.

The disadvantage of this method is the need for high-temperature processing of vegetable puree and, as a result, vitamins are destroyed. When mashed potatoes are added to marmalade, it loses transparency, its structure worsens.

In US Pat. RF №2059387 (A23L 1/06 dated 05/10/1996) to obtain marmalade, protein, sweeteners, flavoring and aromatic additives and water are used, as well as therapeutic and prophylactic additives, which are used as carrots, carrot juice, beet pectin, beetroot juice boiled beets.

The disadvantage of this method is that the resulting jelly mass is boiled, which affects the low content of vitamins in the finished product.

The closest is the method according to US Pat. RF №2468605 (A23L 1/06 dated 12/10/2012) on the use of different in composition freshly squeezed or quick-frozen juices of fruits, berries, vegetables, root crops. The plant component is added at the stage of cooking the syrup 2-3 minutes before the end of the cooking process. Moreover, to reduce the microbiological contamination of plant materials, it is treated with superheated steam before pressing.

The disadvantage of this method is the need for processing raw materials to reduce microbiological contamination by superheated steam and, therefore, a low content of vitamins in the finished product due to their decomposition.

An object of the invention is to develop a method for producing marmalade, which allows to obtain a finished product of high quality, enriched with magnesium.

The technical result of the invention is to improve the quality and biological value of the finished product through the use of nanostructured magnesium salts in various shells (sodium alginate, carrageenan, konjac gum), the method does not require additional technological operations and allows you to obtain marmalade for special functional purposes, as well as expanding the range .

The necessary nanostructured magnesium salts are obtained according to US Pat. RF №2545776 dated 04/10/2015, №2569735 dated 12/10/2015, No. 2568832 dated 11/20/2015.

The method is illustrated by the following examples.

EXAMPLE 1

100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar agar is added and boiled for another 5 minutes, 50 g of cherry syrup are poured and brought to a boil, cooled to 60 ° C, 400 mg of nanostructured carbonate are added magnesium in sodium alginate and poured into forms.

EXAMPLE 2

100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar agar is added and boiled for another 5 minutes, 50 g of cherry syrup are poured and brought to a boil, cooled to 60 ° C, 400 mg of nanostructured carbonate are added magnesium in konjac gum and poured into forms.

EXAMPLE 3

100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar agar is added and boiled for another 5 minutes, 50 g of cherry syrup are poured and brought to a boil, cooled to 60 ° C, 400 mg of nanostructured carbonate are added magnesium in carrageenan and poured into forms.

The use of the indicated number of nanocapsules of magnesium carbonate is due to the fact that the daily requirement is 400 mg. The core / shell ratio is 1: 3, therefore, 400 mg of the ingredient contains only 100 mg of magnesium, which corresponds to the techniques for functional nutrition.

The marmalade obtained in this way has high tastes, a pleasant sweetish taste, a jelly-like consistency, the correct form and can be used as a functional product, as an “anti-stress” product.

Organoleptic and physico-chemical characteristics of the finished raw materials are shown in table 1.

Thus, the proposed method for producing marmalade using nanostructured magnesium carbonate allows you to:

- get a new high-quality product with reduced energy value:

- give the finished product a therapeutic and prophylactic purpose;

- expand the range of confectionery for special purposes.

Magnesium plays an important role in the body. So, it is necessary for the proper functioning of the nervous system; Magnesium is considered a natural inhibitor of the formation of calcium stones, in most cases represented by oxalates and calcium phosphates.

Magnesium is essential for athletes. It was found that in professional athletes the use of replacement therapy with magnesium led to smoothing out deviations of aldosterone and cortisone, as well as to accelerate the excretion of lactate, which was accompanied by better tolerance to the loads.

Magnesium is also necessary in gerontology, as it reduces total cholesterol, triglycerols.

Claims (1)

A method of producing marmalade with nanostructured magnesium carbonate, characterized in that 100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar agar is added and cooked for another 5 minutes, 50 g of cherry syrup are poured and brought to a boil , cool to 60 ° C, add 400 mg of nanostructured magnesium carbonate in sodium alginate, or in konjac gum, or in carrageenan and poured into forms.