RU2676799C1 - Composition for preparation of nutritional bar - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to confectionery industry, and can be used to prepare confectionery products, namely for production of nutritional bars based on vegetable powders. Claimed composition for preparation of nutritional bar contains, at least, sugar, honey, cereal flakes, vegetable powder, nuts, flax seed, apples and dried berries, hydrocolloids and water. Moreover, vegetable powder is obtained by drying to a residual moisture content of 6–8 % of fruits, berries, parts of plants and their mixtures with a stream of dried air at a temperature not exceeding 40 °C.

EFFECT: technical result obtained in implementation of developed composition consists in obtaining a confectionery product with a high content of biologically active substances.

7 cl

Description

The invention relates to the field of food industry, in particular to a confectionery, and can be used for the preparation of confectionery products, namely for the production of nutritional bars based on vegetable (fruit, berry, vegetable and mixed) powders.

Functional foods (FPPs) are defined as traditional foods enriched with supplements that are beneficial to human health, i.e. functional ingredients.

Functional food products include:

- food products naturally containing the required amounts of a functional ingredient or group thereof;

- natural products, additionally enriched with some functional ingredient or group thereof;

- natural products from which a component has been removed that interferes with the physiological activity of the functional ingredients present in them;

- natural products in which the original potential functional ingredients are modified so that they begin to show their physiological activity or this activity is enhanced;

- natural food products, in which, as a result of various modifications, the bioavailability of the functional ingredients included in them increases;

- natural or artificial products, which, as a result of using a combination of the above technological methods, acquire the ability to maintain and improve the physical and mental health of a person and / or reduce the risk of diseases. [Roberfroid M.V. Global view on functional foods: European perspectives // British J. Nutrition. 2002, 88, 2, 133-138].

The ideological principle of the developed series of functional products is the absence of preservatives, dyes, flavorings and other artificial food additives in them. The main ingredients of the products are dried fruits and berries (powders) using a special innovative technology, as well as various food components that allow you to vary the taste, aroma and functional properties of the products.

Dried chopped fruits and berries contain dietary fiber, pectins and fiber, which have the properties of prebiotics.

Prebiotics are substances that are the basis of the vital intestinal microflora and stimulate its growth. Regular use of prebiotics has a beneficial effect on the human body: immunity increases, resistance to adverse environmental factors, and dysbiosis, allergies and other diseases are prevented.

Pectins are soluble dietary fiber, biopolymers that are part of the cell walls, median plates and cytoplasm of plant cells. They are present in almost all fruits and vegetables. Being a structural element of tissues, pectins provide integrity and stabilization of cell tissues in plants.

The molecules of plant pectins have a complex structure. The predominant structural element-peptin substances are D-galacturonic acid molecules glycosidically linked by α-1,4 bonds to polygalacturonic acid, some of the carboxyl groups are esterified with methanol, and some of the secondary alcohol groups can be acetylated.

Due to the presence of neutral monosaccharides, such as xylose, galactose or arabinose, attached to the pectin macromolecules in the form of side chains, as well as the inclusion of rhamnose in the main chain, pectin belongs to heteropolysaccharides.

Due to the fact that galacturonic acid in pectin is present as a C-conformation, and the hydroxyl groups at the 1st and 4th carbon atoms occupy an axial position, the galacturonic acid units of the galacturonan chain are located at a certain angle relative to each other. This spatial structure determines the high ability of pectin to hydrate and its hydrocolloid properties.

Secondary hydroxyl groups at the 2nd, 3rd and 6th carbon atoms are readily available, since they are in the equatorial position. Many properties of pectin are determined by the nature of the functional groups at the 6th carbon atom, an esterified, non-ionized or ionized free carboxyl group.

Powders from fruits and berries contain insoluble dietary fiber, which are also prebiotics. They are not adsorbed in the small intestine, but are fully or partially fermented in the colon, regulate the functions of the gallbladder and digestion of food, stimulate the growth of microorganisms. These include cellulose, hemicellulose, resistant starch.

The high content of dietary fiber in the diet reduces the dose of insulin for patients with diabetes mellitus, helps to regulate and improve carbohydrate and lipid metabolism.

1. The most important components of dried fruits and berries are sugars, organic acids and vitamins. In addition, the powders contain biologically active flavonoids, di- and triterpenoids, phytosterols, phenolic acids, carotenoids and other compounds. It is believed that daily use of polyphenolic compounds has a beneficial effect on human health and is the prevention of many diseases.

2. Cereals in the form of flakes or extrudates. These components are a source of proteins, carbohydrates, vitamins, minerals and dietary fiber. Cereals have the properties of prebiotics.

3. Nuts, flax seeds, and other crops are a source of protein, irreplaceable polyunsaturated fatty acids, including omega-3 and omega-6, fat-soluble vitamins, polyphenols, which act as antioxidants. The physiological role of polyunsaturated fatty acids is extremely important, because they are part of cell membranes, participate in lipid metabolism, lower cholesterol. Children are most sensitive to deficiency of polyunsaturated fatty acids, as as more in need of plastic material for the synthesis of phospholipids that form the walls of cell membranes.

The substances contained in the developed products can significantly enrich the diet with dietary fiber, vitamins, minerals, natural antioxidants, as well as irreplaceable polyunsaturated fatty acids.

A native biopolymer is used as stabilizing and structure-forming additives: cognac (konjak) gum, the use of which is interesting not only from a technological point of view, but also from the point of view of their use as a physiological additive having an effect similar to dietary fiber.

Konjac, cognac (Konjac) gum E425 is obtained from the tubers of plants of the so-called "cognac tree". This polysaccharide is a fine powder of white or light cream color. It is well soluble in water with vigorous stirring. It has a high degree of thickening. The viscosity range of a 1.0% solution of konjac glucomannan depending on the species is 28000-35000 cP. The viscosity is not affected by the concentration of salt in the solution. At high pH values, the konjac glucomannan solution turns into a gel. A distinctive feature of konjac gum is its ability to gel at low concentrations. The lowest concentration of gelation (PCG) is 0.6%. Cognac gum is a sealant, stabilizer, thickener. Gum creates a viscous pseudoplastic solution and quickly hydrates in cold water.

In addition, konjac glucomannan is an effective dietary product for lowering serum cholesterol and low density lipoproteins, it reduces appetite, normalizes the amount of food consumed, stimulates intestinal motility, adsorbs and slows down the absorption of fats and cholesterol in the intestines, is effective for the prevention of diabetes and atherosclerosis, controls the production of insulin.

Glucomannan has the ability to bind fats, cholesterol, heavy metals, food coloring, and the like. harmful substances, preventing their absorption in the small intestine and ensures their excretion from the body.

Functional food products are now widely available commercially.

Known (RU, application 98115365, publ. 20.6.2000) is a honey-based product, including nuts and honey, which contains dried fruits, berries and fruits of citrus plants. As dried fruits and berries, it includes dried apricots (dried apricots), dried plums (prunes) and dried grapes (raisins, raisins), and as fruits of citrus plants - lemons, grapefruits.

Also known (RU, patent 2468606, publ. 10.12.2012) composition for the production of a cereal bar containing an amino acid vitamin-mineral complex The composition includes a beer yeast autolysate, vitamin premix 730/4, calcium lactate, magnesium citrate, succinic acid, L-carnitine , buckwheat flakes, extruded rice, crushed roasted nuts, molasses, honey, granulated sugar, citric acid, glycerin, vanilla flavor.

Also known (RU, patent 2270581, publ. 02.27.2006.) Composition for the production of muesli bars containing dry recipe components, namely oatmeal flakes, extruded product, dried pineapples, orange zest, raisins, nuts, chocolate glaze, and syrup prepared on the basis of invert syrup, which also includes molasses and honey with the addition of a water-retaining additive - glycerin.

Known (RU, patent 2634905, publ. 08.11.2017) a composition for preparing a fruit bar containing sugar, honey, cereal flakes and nuts, and it also contains cranberry powder, flax seed, dried apples and berries, flavor additives , hydrocolloids, fruit or berry powder obtained by drying the feedstock in two stages, while in the first stage drying is carried out to a residual moisture content of 30-35% at a temperature of up to 90 ° C, and in the second stage, to a residual moisture content of 6-8% at a temperature not exceeding 40 ° C, simultaneously mennoy disintegration of the processed materials, as well as water.

This source of information was used as the closest analogue.

The disadvantages of the known compounds can be recognized as an insufficient amount of biologically active substances.

The technical problem solved by the developed composition is to expand the range of confectionery products, namely nutritional bars based on vegetable powders.

The technical result obtained by the implementation of the developed composition is to obtain a sugar confectionery product with a high content of biologically active substances.

To achieve the technical result, it is proposed to use the developed composition for the preparation of a nutritious bar containing at least sugar, honey, cereal flakes, vegetable powder, nuts, flax seed, apples and berries, hydrocolloids and water, and the vegetable powder obtained by drying to a residual moisture content of 6-8% of the raw material by the flow of dried air at a temperature not exceeding 40 ° C.

In some embodiments, the composition may further comprise, as flavor additives, at least vanillin, cloves and cinnamon. You can use other flavoring additives, both natural and artificial.

As cereal flakes, it preferably contains oat and / or rice flakes. However, the possibility of using other similar products is not excluded.

As hydrocolloids, it contains, not exclusively, gum arabic or cognac gum.

The composition preferably contains vegetable powder obtained from fruits, berries or parts of plants, as well as mixtures thereof.

For drying with dried air, semi-finished products that were previously obtained by drying to a moisture content of less than 45% can be used, provided that the drying was carried out by any method known in the food industry, but at a temperature below 100 ° C, as well as the initial parts of plants. Grinding parts of plants can be carried out both before and during or after drying with a stream of air.

Used as one of the main components of the composition for the production of nutritious bars, powder (or a mixture of powders) from berries, vegetables, parts of plants and fruits, dried to a residual moisture content of 6-8% by a stream of dried air at a temperature of not more than 40 ° C, has been experimentally established increased biological activity.

Plant powders obtained by drying to a residual moisture content of 6-8% with a stream of dried air at a temperature not exceeding 40 ° C, affect some clinical and physiological parameters of laboratory animals used in the experiments, while there is no negative effect from their use. When carbohydrate powder was consumed for 28 days, laboratory animals (white rats) did not gain body weight; as a result of biochemical studies, an increase in the catabolism of proteins, fats and carbohydrates in animals was revealed, as evidenced by an increase in bilirubin, activity of alkaline phosphatase, hydrochlorothiazide, LDH , a pronounced decrease in cholesterol and triglyceride concentrations. As a result of blood tests, it was shown that the introduction of carrot powder into the diet promotes the activation of the immune component of the blood. When consuming powder from zucchini for 28 days, laboratory animals increased body weight by 15.6%. As a result of blood tests, it was found that the consumption of powder from the squash causes activation of the immune response, especially phagocytic activity with the prevalence of granulocytes; enhances carbohydrate metabolism (decrease in urea and ACT activity at normal levels of total protein, albumin fraction, bilirubin, creatinine, LDH and ALT activity) and fats (lower cholesterol and triglycerides), the gastrointestinal tract, including the pancreas ( increased activity of alkaline phosphatase, GGT), which is indirectly confirmed by a "good" increase in body weight. With the consumption of powder from beets for 28 days, the body weight of rats increased by 9.8%. As a result of blood tests, it was found that enrichment of the diet with beet powder causes a slight activation of the immune component of the blood with a pronounced increase in the erythrocyte and platelet components; increased protein and fat metabolism (a decrease in the concentration of albumin, bilirubin, creatinine and urea at normal levels of total protein, glucose, ACT activity; a marked decrease in the level of triglycerides and cholesterol). The study of blood pressure showed that beet powder causes an increase in heart rate, increases blood pressure (both systolic and diastolic). This may indicate a stimulating effect of beets on the work of the heart, namely, the strength of the contraction of the heart, increasing the resistance of the walls of blood vessels, which is indirectly confirmed by an increase in LDH activity in the blood. With the consumption of powder from an apple, the increase in body weight of laboratory animals on the 28th day was 7.2%. An activation of the immune response has occurred, improvement of blood formation; increased liver function (increased GGT activity), energy metabolism (decreased creatinine and urea with normal levels of total protein, albumin, bilirubin, ACT, ALT, alkaline phosphatase, reduced cholesterol and triglycerides). With the consumption of white cabbage powder for 28 days, the rats' body weight increased by 21.7%, there was an increase in the work of the liver and pancreas (an increase in the activity of alkaline phosphatase, GGT), an increase in protein metabolism (a decrease in the amount of total protein, albumin, and bilirubin), the study of indicators of motor activity showed an increase in swimming time to the development of exhaustion by 27.1% compared with control animals. With the consumption of powder from pumpkin for 28 days, the increase in body weight of laboratory animals was maximum and amounted to 29.0%. The introduction of pumpkin into the diet causes activation of the immune component of the blood, increased protein metabolism (an increase in the level of total protein, urea, a decrease in the concentration of bilirubin, ACT activity). In animals that consumed pumpkin powder, the indicators of motor activity increased, the duration of swimming before the development of exhaustion increased by 37.9% compared with the control animals. When using the studied plant powders, no deviations in the state of animals were noted. Thus, when introducing into the ration of laboratory animals a powder of carrots, zucchini, beets, apples, white cabbage, pumpkin in the amount of 3% of the diet, no toxic effects were observed. The study of the mineral composition and content of pectin substances showed a rather high concentration of these important nutrients in plant powders.

To obtain such powders, any fluidizer with the air heating function disabled can be used. The advantage of using just the fluidizer also lies in the fact that it is able not only to dry the product, but also to grind it to a predetermined size.

Preferably, the composition contains at least partially ground cereal flakes, nuts, flax seeds, apples and dried berries.

In some embodiments, the composition comprises a vegetable powder obtained by drying to a residual moisture content of 6-8% of the feed by a stream of dried air at a temperature not exceeding 40 ° C. with simultaneous disintegration of processed materials.

In one embodiment, the composition contains (% mass):

vegetable powder (or a mixture of powders) up to 35 sugar up to 30 honey to 10

flax seed up to 12

apples and berries drying to 10 cereal flakes up to 12 nuts up to 7 flavoring additives 0.1-3.2 Hydrocolloid 2-10 Water rest

The preparation of a fruit and berry bar in a preferred embodiment is as follows.

Oatmeal is heated for 5 minutes at a temperature of 180 ° C, washed nuts are poured with boiling water and also heated for 5 minutes at a temperature of 180 ° C.

Sugar and honey are dissolved in water and a mixture of vanillin, cinnamon, cloves, hydrocolloid or a mixture of vanillin, cinnamon, cloves, lemon peel and orange peel is added, brought to a boil and heated for 10 minutes. Next, the resulting syrup is mixed with vegetable powder (a mixture of powders), crushed dried apples, prunes, dried apricots, nuts, chopped flax seeds, oatmeal and / or extrudates, knead, form a layer 0.5-1 cm thick. The layer is placed on parchment and heated for 15 min at 150 ° C. This treatment allows you to bind moisture, form the texture of the product and remove pathogenic microflora. After cooling, the finished product is sometimes sprinkled with a mixture of cranberry powder, cinnamon, powdered sugar (10: 1: 3). The use of cranberry powder, which in its composition contains organic acids - citric, quinic and benzoic, with antiseptic and preservative properties, allows you to protect the finished product from spoilage.

The water content ranged from 36.9% to 44.3%. Considering

The moisture content of the finished product is 14-19%

The surface is smooth, not sticky, sprinkled with cranberry powder mixed with cinnamon and powdered sugar. The consistency is elastic.

The taste and smell are pronounced, corresponding to the powders used in the preparation, the aftertaste is long, revealing, passing from slightly sour to sweet.

The resulting product is characterized by a high content of biologically active substances.

Claims (10)

1. Composition for preparing a nutritional bar containing at least sugar, honey, cereal flakes, vegetable powder, nuts, flaxseed, dried apples and berries, hydrocolloids and water, characterized in that the vegetable powder is obtained from fruits, berries or parts of plants, as well as their mixtures by drying to a residual moisture content of 6-8% of the raw material by a stream of dried air at a temperature not exceeding 40 ° C. 2. The composition according to p. 1, characterized in that it further comprises, as flavor additives, at least vanillin, cloves and cinnamon. 3. The composition according to p. 1, characterized in that it contains oat and / or rice flakes as cereal flakes. 4. The composition according to p. 1, characterized in that as hydrocolloids it contains gum arabic or cognac gum. 5. The composition according to p. 1, characterized in that it contains at least partially chopped cereal flakes, nuts, flax seeds, apples and dried berries. 6. The composition according to p. 1, characterized in that it contains vegetable powder obtained by drying to a residual moisture content of 6-8% of the raw material by the flow of dried air at a temperature not exceeding 40 ° C, with simultaneous disintegration of the processed materials. 7. The composition according to p. 1, characterized in that it contains, wt.%: vegetable powder up to 35 sugar up to 30 honey to 10 flax seed up to 12 apples and berries drying to 10 cereal flakes up to 12 nuts up to 7 flavoring additives 0.1-3.2 hydrocolloid 2-10 water rest.