RU2654723C1 - Method for obtaining marmelade with nanostructured coenzyme q10 - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: invention relates to confectionary industry. Method for producing marmalade enriched with coenzyme Q₁₀, 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 is added and cooked for another 5 minutes, 50 g of cherry syrup is added, boiled, cooled to 60 °C and 36 mg of a nanostructured additive is added including coenzyme Q₁₀ in carragin, or sodium alginate, or konjac gum, or gellan gum, or sodium carboxymethyl cellulose, or highly esterified or low esterified apple pectin, or highly esterified or low esterified citrus pectin, and poured into forms.

EFFECT: invention makes it possible to obtain a finished high-quality product containing nanostructured coenzyme Q₁₀.

1 cl, 9 ex, 1 tbl

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 a therapeutic and prophylactic additive, which is 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 freshly squeezed 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 containing nanostructured coenzyme Q ₁₀ .

The technical result of the invention is to improve the quality and biological value of the finished product through the use of nanostructured coenzyme Q ₁₀ , the method does not require additional technological operations and allows you to get marmalade for special functional purposes, as well as expanding the range.

The necessary nanostructured coenzyme Q _{10 is} obtained by patents: No. 2557900 dated 07/27/2015 and No. 2555472 dated 07/10/2015, No. 2557950 dated 07/27/2015, No. 2552325 dated January 20, 2015, No. 2562561 dated September 10, 2015, No. 2559577 dated August 10, 2015 No. 2555556 dated July 10, 2015; No. 2555753 dated July 10, 2015.

The amount of nanostructured additives was calculated from the fact that the daily dose of coenzyme Q _{10 has} not been established. Therefore, in the proposed method, the maximum content of coenzyme Q ₁₀ in a standard portion of 110 g of roast beef or peanuts in the amount of 2.8-3.1 mg was taken into account. Therefore, in the proposed methodology, the value of 2 mg was taken as the basis.

EXAMPLE 1

Dissolve 100 g of sugar in 200 g of water and boil the mixture for 10 minutes, then add 2 g of agar agar and cook for another 5 minutes, pour 50 g of cherry syrup and bring to a boil, cool to 60 ° C, add 36 mg of nanostructured coenzyme Q ₁₀ in carrageenan and poured into forms.

EXAMPLE 2

Dissolve 100 g of sugar in 200 g of water and boil the mixture for 10 minutes, then add 2 g of agar agar and cook for another 5 minutes, pour 50 g of cherry syrup and bring to a boil, cool to 60 ° C, add 36 mg of nanostructured coenzyme Q ₁₀ in sodium alginate and pour into forms.

EXAMPLE 3

Dissolve 100 g of sugar in 200 g of water and boil the mixture for 10 minutes, then add 2 g of agar agar and cook for another 5 minutes, pour 50 g of cherry syrup and bring to a boil, cool to 60 ° C, add 36 mg of nanostructured coenzyme Q ₁₀ in sodium carboxymethyl cellulose and pour into molds.

EXAMPLE 4

Dissolve 100 g of sugar in 200 g of water and boil the mixture for 10 minutes, then add 2 g of agar agar and cook for another 5 minutes, pour 50 g of cherry syrup and bring to a boil, cool to 60 ° C, add 36 mg of nanostructured coenzyme Q ₁₀ in konjac gum and pour into molds.

EXAMPLE 5

Dissolve 100 g of sugar in 200 g of water and boil the mixture for 10 minutes, then add 2 g of agar agar and cook for another 5 minutes, pour 50 g of cherry syrup and bring to a boil, cool to 60 ° C, add 36 mg of nanostructured coenzyme Q ₁₀ in gellan gum and pour into molds.

EXAMPLE 6

Dissolve 100 g of sugar in 200 g of water and boil the mixture for 10 minutes, then add 2 g of agar agar and cook for another 5 minutes, pour 50 g of cherry syrup and bring to a boil, cool to 60 ° C, add 36 mg of nanostructured coenzyme Q ₁₀ in highly esterified apple pectin and pour into molds.

EXAMPLE 7

Dissolve 100 g of sugar in 200 g of water and boil the mixture for 10 minutes, then add 2 g of agar agar and cook for another 5 minutes, pour 50 g of cherry syrup and bring to a boil, cool to 60 ° C, add 36 mg of nanostructured coenzyme Q ₁₀ in low esterified apple pectin and pour into molds.

EXAMPLE 8

Dissolve 100 g of sugar in 200 g of water and boil the mixture for 10 minutes, then add 2 g of agar agar and cook for another 5 minutes, pour 50 g of cherry syrup and bring to a boil, cool to 60 ° C, add 36 mg of nanostructured coenzyme Q ₁₀ in highly esterified citrus pectin and pour into molds.

EXAMPLE 9

Dissolve 100 g of sugar in 200 g of water and boil the mixture for 10 minutes, then add 2 g of agar agar and cook for another 5 minutes, pour 50 g of cherry syrup and bring to a boil, cool to 60 ° C, add 36 mg of nanostructured coenzyme Q ₁₀ in low esterified citrus pectin and pour into molds.

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 to increase working capacity and relieve fatigue.

Organoleptic and physico-chemical characteristics of the finished raw materials are shown in table 1 (for examples 1-9).

Thus, the proposed method for producing marmalade using nanostructured coenzyme Q ₁₀ 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.

Coenzyme Q ₁₀ is an antioxidant and restores the antioxidant activity of vitamin E.

Coenzyme Q _{10 is} used to prevent diseases of the cardiovascular system. It has been shown to be effective in heart failure, coronary heart disease (angina pectoris, myocardial infarction, post-infarction cardiosclerosis), atherosclerosis, arterial hypertension, cardiomyopathy, diastolic myocardial dysfunction, heart rhythm and conduction disturbance.

Coenzyme Q ₁₀ enhances the ability of the immune system to reject alien microorganisms that enter the bloodstream. Coenzyme Q ₁₀ doubles the level of antibodies and helps to reduce the number of formed tumors, reduce their size and prolong the life of cancer patients.

Claims (1)

A method of producing marmalade enriched with coenzyme Q ₁₀ , characterized in that 100 g of sugar is 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 5 minutes, 50 g of cherry syrup are added and adjusted to boil, cooled to 60 ° C and 36 mg nanostructured additives consisting of coenzyme Q ₁₀ in carrageenan or sodium alginate, or konzhakovoy gum or gellan gum or sodium carboxymethylcellulose or Low esterificated vysokoeterifitsirovannom or apple pectin, or vysokoeterif Low esterificated-skilled or citrus pectin, and poured into molds.