RU2654325C1 - Method of production of fruit fillers enriched by collagen - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely the production of functional food products from fruits enriched with collagen, intended for use as a filler in the production of dairy, confectionery, bakery and other food industries. Method is proposed for the production of collagen rich fruit fillers in which fresh strawberries, honeysuckle, actinidia and fruits of red ashberry and black chokeberry are inspected for quality, picking rotten, affected by pests and crude, remove twigs, stems and sepals, wash with cold running water and strain to make a mash, hydrolyzed collagen is mixed with water to obtain a 50 % solution, mix the mashed fruits with sugar depending on the resulting filler is heated to a temperature of 85 °C, a solution of hydrolyzed collagen is added, heated to a temperature of 97–98 °C, are hot-filled in a pre-sterilized hot container and immediately sealed with the following components, kg per 1,000 kg of fruit fillers: mashed honeysuckle, or strawberry, or actinidia, or mountain ash, or chokeberry 321.0; sugar 500.0; solution of hydrolyzed collagen 179.0.

EFFECT: invention provides for the production of fillers in a single technological complex using a low-waste technology with the yield of mashed honeysuckle berries, strawberries and actinidia 90–95 % and the yield of mashed fruits of ashberry red and black chokeberry 82–85 %.

1 cl, 1 tbl

Description

The invention relates to the food industry, in particular to the production of collagen-fortified fruit fillers intended for use as additives in dairy, confectionery, bakery and other food industries.

A known method of preparing a filler from dried fruits, providing for the soaking of their liquid, inspection, washing with running water under stirring (RU 2100940, A23 L1 / 06, 02.20.1996).

There is also known a method of producing a vegetable filler of long-term storage, which involves sterilization of equipment, and the manufacturing technology of which allows to obtain aseptic filler for yoghurts and other food products without the use of preservatives in a one-stage way (RU 2142718, A23 L1 / 06, 02.02.1999). For its production, fruits, sugar, thickener, water, flavorings and colorings are used. The resulting fruit filler is a jelly-like product containing at least 64% solids, including at least 60% sugar. However, the technology of its manufacture provides for long-term heat treatment of raw materials at high temperatures, resulting in the destruction of biologically active substances of fruits. In addition, flavoring and coloring agents are used in its production.

There is another method for the production of filler for confectionery products, the manufacture of which involves mixing honey with a solution of citric acid, sugar, molasses, pectin, carboxymethyl cellulose, modified starch, gum or mixtures thereof and raisins. The resulting mixture is boiled to a dry matter content of about 70%, cooled and flavorings are introduced (RU 2236791 C2, 09/27/2004). The disadvantages of this method of manufacturing a filler include the fact that its formulation involves the use of honey, therefore, this product cannot be used to power all population groups, since it can cause an allergic reaction. It should also be noted that in this filler there are completely no fruits and berries, which, as you know, are the source of many biologically active substances.

There is also a known method of producing strawberry filler for confectionery with a uniform distribution of the solid phase, which does not change during storage (RU 2299580 C2, 08.24.2005). The disadvantages of this method are the two-stage heat treatment of the filler to give it industrial sterility, leading to significant losses of biologically active substances of the raw material, high energy intensity of the process, and the use of preservatives to increase shelf life.

The objective of the invention is to develop a method for the production of collagen-rich fruit toppings for yoghurts and other types of dairy products with toppings, as well as for the confectionery, bakery and other food industries, which allows to increase the nutritional value of products and to give them functional properties.

This goal is achieved by the fact that berries and fruits with a high content of biologically active substances, such as edible honeysuckle, garden strawberry, colomict actinidia, red mountain ash, aronia aronia and easily assimilable by the human body form of collagen - food collagen hydrolyzate are used as the basis for the filler. The nutritional value of the filler is increased due to a significant proportion of the fruit portion containing ascorbic acid, anthocyanins, flavonols, catechins, pectin, fiber, minerals, as well as collagen hydrolyzate.

It is known that collagen is a natural, perfectly balanced amino acid complex with a predominance of glycine, proline, alanine, hydroxyproline, which is one of the most common proteins in the human body. Collagen is present in almost all body tissues, it is the main structural protein that forms our body and provides tissue strength. Most of the collagen is found in connective tissues, which perform a mechanical function: bones, cartilage, ligaments. The structure of collagen is such that it is almost a ready-made “building material” for joints and is synthesized by the body on its own, however, under intense stress and at an “age”, collagen synthesis decreases and the body begins to lose it. Joints and muscle ligaments are injured and vulnerable. Therefore, it is necessary to include collagen-rich foods in your diet. Its use is required when recovering from injuries and / or damage to joints and muscles, because, due to its prophylactic qualities, collagen has a positive effect on the metabolism of cartilage and the regeneration of collagen of bone tissue. In addition to strengthening muscles and joints, collagen has a rejuvenating effect on the skin and hair of a person, penetrates the cells, strengthening and restoring them from the inside, giving the skin elasticity. Long-term use of collagen restores and nourishes the hair follicles, which in turn prevents and reduces hair loss, strengthens the nail plates.

Collagen in hydrolyzed form is the result of high-tech processing, which provides almost complete assimilation of collagen peptides by the body. All 18 vital amino acids involved in creating the collagen structure and maintaining the strength of connective tissues are preserved.

Collagen hydrolyzate is used as an active component in the production of drugs and dietary supplements for the prevention of diseases of the musculoskeletal system, for people with increased physical activity, athletes and the elderly.

The production of semi-finished products for producing finished fillers is carried out in a single technological complex using low-waste technology as follows.

Fresh berries of wild strawberry, honeysuckle, actinidia, fruits of red mountain ash and chokeberry inspect for quality, selecting rotten, pest-affected and immature; remove branches, stalks and sepals; washed with cold running water and rubbed to get mashed potatoes. The collagen hydrolyzate is mixed with water to obtain a 50% solution. Next, mix the puree and sugar, heat the mixture to a temperature of 85 ° C, add a collagen hydrolyzate solution, heat it to a temperature of 97-98 ° C, pour it into pre-sterilized hot containers and immediately seal it.

The use of hot bottling helps preserve vitamins, collagen and other biologically active substances in the finished product.

The yield of mashed potatoes from honeysuckle, strawberry and actinidia berries is 90-95%. The yield of mashed potatoes from the fruits of red mountain ash and chokeberry - 82-85%. Waste from berries and fruits (peel) can be used to prepare organic fertilizers.

The functionality of the developed fillers was calculated based on the daily requirement for biologically active substances and their content in one portion (30 g) of the corresponding name of the sauce [4]. For example, the daily requirement of an adult for ascorbic acid is 90 mg [2; 3]. 30 g of actinidia filler contains 200 mg of ascorbic acid, which covers the daily requirement by more than 2 times; from mountain ash - 23 mg, i.e. 25.5% of the daily norm. All types of fillers are rich in flavonoids, the daily need of which is 250 mg. So, in one serving of filler from honeysuckle contains 270% of the daily requirement for flavonoids, from strawberries - 26.8%, from actinidia - 28.2%, from mountain ash - 25.9%; from chokeberry - 180%. The daily need for collagen is 5 g [5; 6]. 30 g of filler of any kind contain 50% of the daily need for it.

Information sources

1. GOST R 54682-2011. Semi-finished products. Fillers are fruit and vegetable. General specifications. M .: Standartinform. - 10 s.

2. MP 2.3.1.2432-08. Rational nutrition: physiological requirements for energy and nutrients for various groups of the population of the Russian Federation.

3. MP 2.3.1.19150-04. Nutrition: Recommended levels of intake of food and biologically active substances.

4. The chemical composition of Russian food products: Handbook / Ed. Corresponding Member MAI, prof. THEM. Skurikhin and academician of RAMS, prof. V.A. Tutellana. - X46 M .: DeLi print, 2002 .-- 236 p.

5. Moskowitz, R. Role of collagen hydrolysate in bone and joint disease. Seminars in arthritis and rheumatism 30 (2): 87-99. 2000.

6. Matsumoto, H .; Ohara, H., Ito, K., Nakamura, Y. and Takahashi, S. "Clinical effects of fish type I collagen hydrolysate on skin properties". ITE Letters 7 (4): 386-390. 2006.

Claims (1)

A method for the production of collagen-rich fruit fillers, characterized in that the fresh berries of strawberries, honeysuckle, actinidia and the fruits of red mountain ash and chokeberry are inspected for quality, taking away rotten, pest and unripe, remove twigs, stalks and sepals, wash them with cold running water and to obtain a puree, the collagen hydrolyzate is mixed with water to obtain a 50% solution, the puree is mixed with sugar depending on the filler obtained, heated to a temperature of 85 ° C, add The collagen hydrolyzate solution is added, heated to a temperature of 97-98 ° C, packed up by hot pouring into a pre-sterilized hot container and immediately corked with the following components, kg to produce 1000 kg of fruit fillers: mashed honeysuckle, or strawberries, or actinidia, or mountain ash, or chokeberry - 321.0, sugar - 500.0, collagen hydrolyzate solution - 179.0.