RU2714900C1 - Syrup of pine cones and cedar nut, a method for production thereof and an alcohol-free beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of alcohol-free beverages. Pineapple and cedar nut syrup production method envisages sugar syrup preparation by sugar heating in water with subsequent addition of citric acid and evaporation, addition of the pine cone and cedar nut mixture into the obtained sugar syrup at ratio of 2.0–4.0:0,5–1.5; digesting said mixture at temperature of 94–96 °C for 2–3 hours with subsequent filtration; adding sodium citrate, heating to 87–90 °C and adding pectin; wherein citric acid and sodium citrate are added in an amount required to achieve pH 3.8–4.0, and pectin is added in an amount required to achieve density of 1.25–1.30 g/cm³. Invention also describes syrup pineapple and cedar nut syrup and alcohol-free beverage based on said syrup.

EFFECT: invention allows to enhance nutritive value and preventive properties of the product.

10 cl, 2 ex

Description

Technical field

The present invention relates to the food industry, and in particular to methods for producing syrup based on a pine cone and pine nuts, as well as to soft drinks obtained from syrup based on a pine cone and pine nuts, cedar milk and chaga, and can be recommended for nutrition of various population groups.

State of the art

Known drink from the kernel of pine nuts and a method for its production (RU No. 2202259, publ. 09/10/2002). The production method consists in the fact that the cleaned cedar kernels are crushed in a 5-10-fold amount of water and incubated for 1-2 hours at a temperature of 40-70 ° C to extract (extract) the main components. Then the resulting heterogeneous system is purified by filtration or centrifugation from insoluble particles, and the purified liquid is homogenized, resulting in a drink. A drink is an emulsion of lipids of a pine nut kernel in an aqueous medium containing the following components: fats 2-10%; proteins 0.2-1.5%; thiamine 0.02-0.08 mg%; tocopherols 0.05-3.0 mg%, vitamin F 5-8 mg%. The invention allows to obtain a drink, which is an aqueous emulsion with particles of fat in a finely divided state.

The disadvantage of the drink from the kernel of pine nuts and the method for its preparation is that the declared stability of the drink for three weeks is an unacceptable shelf life for bringing the product to the consumer market.

There is a method of producing pine syrup from young buds and green cones, in which 80-90 washed young green pine cones are poured 1 liter of water and boiled for 20 minutes at a slight boil, after which they insist for a day. Then add 1 kg of sugar, boil (until thickened) for about an hour and a half. After that, add 1 teaspoon of lemon juice to the syrup and put it in jars for storage in the refrigerator to preserve the healing properties of the syrup (https: //zhivuchiy.rf/stati-na-temu-vyzhivaniya/vyzhivanie-v-mirnoy-zhizni/sosnovyy- sirop /).

The disadvantage is the lack of fiber and tannins, as well as the need to store the finished product in the refrigerator.

Known from the patent of the Russian Federation No. 2644552 (published February 13, 2018), a method for producing sugar syrup, comprising dissolving crystalline sugar in hot water. In this case, the syrup is mixed with pectin extract containing 1.5-3.5% pectin at a pH of 4.0-6.0. Next, the syrup is brought to a predetermined content of 65-72% solids at a temperature of 85-90 ° C and subjected to cavitation-cumulative treatment by feeding it at a speed of 10-15 m / s in a super-cavitating static apparatus. improving the quality of the finished sugar syrup (criticize in terms of 65-72% solids and a temperature of 85-90 ° C.

The disadvantage is the complexity of the process due to the application of cavitation-cumulative processing.

Known SYRUP "CEDAR" SERIES "MIRROLLA" containing sugar, citric acid, water-alcohol extract of pine nuts, ascorbic acid, sodium benzoate, drinking water.

Biologically active substances, not less than: ascorbic acid - 0.045%, tannins in terms of tannin - 120 mg%.

As a biologically active food supplement - an additional source of vitamin C, a source of tannins. (https://www.preparatum.ru/sirop-kedroviy-serii-mirrolla.html).

The disadvantage is the use of alcohol in the formulation, which limits the possibility of use, and also necessitates a sealed package to prevent evaporation of alcohol.

A known technology for the production of cedar syrup by obtaining an extract from a pine nut shell in the process of insisting a pine nut shell on purified water and further digesting (at low temperature) to obtain an extract. To preserve the beneficial properties of pine nutshell shells and vitamins in syrup, sugar is used.

Ingredients: sugar, decoction of pine nutshell (specially purified water, pine nutshell), peeled pine nuts. (Https://do.ngs24.ru/advert/categories/other/food/?id=1896470781)

The disadvantage is not sufficiently high prophylactic properties.

Known from the patent of the Russian Federation No. 2551961 (published on April 27, 2015), a composition for producing a milkshake, including skim milk, an enzyme preparation of Ha-Lactase b-galactosidase, Cedar syrup. Antistress ”, amaranth flour, carrageenan Marine 87 refined, lyophilized starter culture type FD-DVS Vv-12.

The disadvantage is the insufficiently high preventive properties and short shelf life, and is also not suitable for people suffering from lactose intolerance.

Known from the patent of the Russian Federation No. 2546166 (published on 04/10/2015) a drink from the kernel of pine nuts, which is an opaque white emulsion with a pleasant taste and smell of pine nuts. The drink contains

protein - 1.0 g / 100 g -2.7 g / 100 g of product,

fat - 4.3 g / 100 g 11.0 g / 100 g of product

Group E vitamins (tocopherols) - 0.7 mg / 100 g - 1.8 mg / 100 g of product.

The disadvantage is not high adaptogenic and tonic effect.

It is known from the patent of the Russian Federation No. 2107718 (published on 03/27/1998) the composition of the ingredients for the preparation of balm and containing over 20 names of herbs, flowers, leaves, roots and fruits, including chaga and pine nuts. Despite the fact that the balm has biologically valuable substances, high tonic and healing properties, the drawback is the complexity of the composition due to the large number of ingredients and the fact that its basis is a water-alcohol liquid.

Known from the patent of the Russian Federation No. 2335132 (published on 10.10.2008), a composition for the production of a functional dairy product containing a dairy base and a functional ingredient of plant origin, which is used as a triterpen component containing triterpenes, providing a ratio of milk base and triterpenes, in wt. %: milk base - 96.5-99.99, triterpenes 0.01-3.5. The triterpene-containing component may be betulin and / or birch bark extract and / or birch fungus powder.

Despite the high biological value of the product, the disadvantage is that its use is limited by the number of consumers suffering from hypolactasia and milk allergy.

It is known from RF patent No. 2608652 (published on January 23, 2017) that a coffee substitute containing 35.0-45.0% chaga birch mushroom, 20.0-30.0% rosehips, blood red hawthorn in an amount of 20.0-30.0%, chicory root in an amount of 5.0-13.5%, black pepper fruits in an amount of 0.5-1.0%. The drink has biologically valuable properties, as well as a taste and aroma close to natural coffee.

The disadvantage is the high content of chaga and intolerance to the drink by people suffering from diseases such as gastritis and ulcers due to the content of black pepper fruits.

Disclosure of Invention

The basis of the invention is the creation of a soft drink from syrup based on plant materials, cedar milk and chaga extract, as well as the creation of syrup based on pine cones and pine nuts to expand the range of products with high nutritional and biological value.

The technical result is to increase the nutritional value and prophylactic properties of products containing a natural multivitamin complex and having a tonic effect.

The problem is solved in that the method for producing syrup based on pine cones and pine nuts provides for the preparation of sugar syrup by heating sugar in water, followed by the addition of citric acid and evaporation to a solids content of 84.0-87.0%, adding a mixture to the obtained sugar syrup pine cones and pine nuts with a ratio of 2.0-4.0: 0.5-1.5, respectively; boiling the mixture in sugar syrup at a temperature of 94-96 ° C for 2-3 hours, followed by filtration to separate solid particles; the addition of sodium citrate, heating to a temperature of 87-90 ° C and the addition of pectin; filtering and filling in containers at a temperature of 75-80 ° C; while citric acid and sodium citrate are added in an amount necessary to achieve a pH of 3.8-4.0, and the addition of pectin is carried out in an amount necessary to achieve a density at which a viscous but fluid product is obtained.

It is advisable to add pectin in the form of a solution of sugar-pectin mixture in water, while it is desirable to add pectin in such an amount that the density of the product is in the range from 1.25 g / cm до to 1.3 g / cm..

It is advisable to pre-soften the water used to make the sugar syrup to remove Ca and Mg and expose to UV disinfection.

In addition, subsequent filtration to separate solid particles can be carried out three times.

The temperature and boiling time are determined experimentally. At temperatures above 96 ° C, sugars are caramelized, and at temperatures below 94 ° C, the boiling process deteriorates due to insufficient extraction of substances from the pine cone and pine nuts.

Boiling the mixture in sugar syrup for less than two hours is impractical because the color and taste of the syrup will be less saturated. Boiling the mixture for more than three hours reduces the productivity of the process and also leads to caramelization of sugars.

When the ratio of pine cones and pine nuts is 2.0-0.5, the product has insufficient saturation, and when the ratio of pine cones and pine nuts exceeds 4.0-1.5, the product has a tarry taste.

When the solids content of sugar syrup is less than 84%, water must be evaporated to achieve the desired solids of the target product, which affects the taste and color (caramelized sugars, taste deteriorates). When the solids content of sugar syrup is above 87%, the extraction of substances will go worse due to the high viscosity of the syrup.

When the density of the syrup based on pine cones and pine nuts is higher than 1.3 g / cm2, the product becomes too viscous, which makes it unsuitable for use by pouring, and when the density is below 1.25 g / cmі, the product becomes too liquid.

The problem is also solved by the fact that the syrup based on pine cones and pine nuts contains the following components, wt.%:

decoction of pine nuts and pine cones on sugar syrup 90.0-98.9

pectin 0.5-1.5

sodium citrate 0.01-0.05

citric acid 0.1-0.4

The selected ranges give a balanced taste of the product, moderately sweet with a slight acidity, with a texture suitable for use as a watering syrup.

It is advisable that the solids content in the syrup based on pine cones and pine nuts is 66.0 -70.0 mass%.

It is desirable that the pH of the syrup based on pine cones and pine nuts was selected from the range of 3.8-4.0.

It is possible that the syrup based on pine cones and pine nuts was obtained as described above.

In addition, the task is solved in that the non-alcoholic drink contains cedar milk, syrup from pine cones and pine nuts, chaga and hot water, in the following ratio of components, wt. %:

cedar milk 25.0-35.0

syrup from pine cones and pine nuts 5.5-8.5

chaga extract 0.3-0.4

water rest

It is advisable that hot water be used as water.

It is desirable that the chaga extract be used in the form of a fine powder containing not more than 70% of particles with a size of 30-40 microns. When exceeding particles with a size of 30-40 microns more than 70%, the solubility of the chaga extract deteriorates.

The amount of cedar milk is less than 25 wt. % does not provide a rich taste of cedar raw materials. With the amount of cedar milk more than 35 wt. % the taste of the chaga extract and the piquant bitterness inherent in this drink are lost.

The amount of syrup from pine cones and pine nuts is less than 5.5 wt. % leads to unsweetened unsaturated taste. The amount of syrup from pine cones and pine nuts is more than 8.5 wt. % provides the drink an overly sweet taste.

The amount of chaga extract was selected experimentally, taking into account the recommendatory nature of its use as a dietary supplement.

It is advisable that cedar milk has the following indicators:

pH 7.0-8.0

mass fraction of fat,% 4.0-6.0

mass fraction of protein,% 1.5-2.0

mass fraction of solids,% 7.5-10.0

It is possible that the syrup from pine cones and pine nuts was obtained as described above.

Examples of specific performance.

Example 1

Water preparation.

To remove impurities, reduce hardness and disinfect, the water is subjected to rough cleaning, softening to remove Ca and Mg and UV radiation.

Cooking sugar syrup.

The purified and softened water in the amount of 30 kg is heated in a vacuum evaporation unit (BBU) to 60 -70 ° C, 115 kg of sugar are added to it and mixed for 3-5 minutes.

It was experimentally established that stirring for 3-5 minutes at a temperature in the range of 60 -70 ° C is optimal for the process of dissolving sugar in water.

Then the product is heated to 90 -92 ° C until sugar is completely dissolved. If heated above 92 ° C, the product may burn to the walls of the equipment.

Then added to prevent sugaring 0.3 kg of a solution of citric acid obtained by diluting citric acid in hot water in a ratio of 1: 1.

After the addition of citric acid, evaporation of 84.5 -85% to dry matter is carried out. Evaporation is controlled by a refractometric method.

Preparation of a decoction of pine cones and pine nuts on sugar syrup.

A mixture of prepared (washed) pine cones and pine nuts in a ratio of 3: 1, respectively, is immersed in the amount of 140 kg in the resulting sugar syrup in an amount of 140 kg.

The resulting mixture is heated to 92-96 ° C (the extraction process is carried out at 92-93 ° C, and cones and pine nuts are boiled at 94-96 ° C) and boiled for 2-3 hours until the broth reaches a saturated color and cedar taste . The temperature and boiling time are determined experimentally. At temperatures above 96 ° C, caramelized sugars.

Then filtering is carried out three times to separate solid particles and thoroughly clean the resulting product from pine nuts and pine cones.

Filtration is carried out through a metal sieve, three times - to completely separate the mixture from the crushed shell.

The filtered broth can be stored in a storage tank without heating for 2-3 hours, when heated for no more than 10-15 minutes, which is carried out for pasteurization of the mixture and for making a pectin solution (a hot solution must be added to the hot mixture).

The resulting filtered prefabricated product in an amount of 120 kg is placed in a cooking container, 0.04 kg of sodium citrate is added, it is heated to 87-90 ° С and a pre-prepared pectin solution in the amount of 17 kg (pectin 1 kg, water 12 kg, sugar) is added with slow stirring 4 kg).

Pectin is needed as a thickener. Control the density of the obtained product, which is 1.25 g / cm³. Used pectin from apple pomace, standardized with sucrose.

It is known that “pectin is a valuable additive in food production. With the help of pectin, a product is obtained with the necessary textural and organoleptic characteristics. ”

A pectin solution is prepared by mixing dry sugar and pectin and in a ratio of 4: 1. In a high-speed mixer, water is heated to 87-89 ° C, the sugar-pectin mixture is added to this water at a ratio of pectin and water, respectively, 1:10, and stirred for 15 minutes to uniformly brew the pectin.

Sodium citrate, which is used as an acidity regulator, is a food supplement and complies with GOST 31227-2013.

After stirring, before bottling in containers, filtering is carried out to remove lumps of undissolved pectin.

Bottling is carried out at a temperature of 75-80 ° C. At temperatures above 80 ° C, the syrup darkens, and at temperatures below 75 ° C, the microbiological purity and tightness of the container is not ensured.

The resulting syrup based on pine cones and pine nuts is an opaque viscous liquid.

The resulting syrup based on pine nuts and pine cones, contains a decoction of pine nuts and pine cones on sugar syrup, pectin, sodium citrate, citric acid in the following components, wt.%:

decoction of pine nuts and pine cones on sugar syrup - 98.9;

pectin 0.77;

sodium citrate 0.03;

citric acid 0.3.

Physico-chemical characteristics of the resulting syrup:

The solids content, which are mainly carbohydrates (glucose and fructose in equal parts) and also fibers, is 67 ± 1%.

pH - indicator is 3.9.

Nutrition and energy value (content in 100 g): carbohydrates, g - 66, calories, kcal / kJ-260/1100.

Example 2

For the preparation of a non-alcoholic drink, syrup based on cedar nut and pine cone, chaga, cedar milk and water in the following ratio of components, wt. %:

cedar milk 29.31;

chaga extract - 0.34;

syrup based on pine nuts and pine cones 7.54;

hot water 62.81;

Prepare a drink by mixing these components. After mixing the components, the product is ready for use.

It is known that pine cones contain essential oils, vitamins C, B, K and P, carotene. Products that include pine cones are used for the prevention and treatment of bronchopulmonary diseases, flu, colds, arthritis, and stroke. They well increase hemoglobin and saturate the body with useful substances for vitamin deficiency.

It is known that pine nuts are included in the diet as a prophylactic and medicinal product, since they contain extremely nutritionally valuable substances: fats with a high content of unsaturated fatty acids, water- and fat-soluble vitamins, macro- and microelements, proteins and free amino acids.

Hot (preferably boiled) water is used, since the most complete dissolution of the ingredients occurs in it.

The powder "Chaga extract water-soluble" Siberian premium collection "was used by the production of TPK SAVA LLC (TU 10.89.19-009-20695694-2016, Expert Opinion of the Federal State Healthcare and Health Center of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare of 08.07.16 and No. 10-2 FC / 1552). Chaga was recommended. as a dietary supplement for food, as it improves metabolism, acts as a general strengthening agent, increasing the body's defenses and resistance to infectious diseases.

The degree of grinding of the chaga powder can be: 30-40 microns - 70%, 40-60 microns-20%, 60-80 microns -10.

Organoleptic characteristics of chaga:

Appearance: fine powder, hygroscopic, highly soluble in water;

color: light brown to dark brown;

taste: original sweetish;

smell: characteristic.

Physico-chemical characteristics of chaga powder:

humidity no more than 10%;

mass fraction of insoluble substances not more than 5%;

mass fraction of polyphenolic compounds (in terms of gallic acid) is not less than 4%.

Used cedar milk produced by TPK SAVA LLC according to the patent of Russian Federation 2546166 is a white, homogeneous, opaque liquid, similar in appearance to cow's milk, with a homogeneous texture and aroma of the pine nut kernel and containing almost all the substances necessary for nutrition in the complete absence lactose (milk sugar).

Physico-chemical characteristics of cedar milk:

pH 7.0-8.0;

mass fraction of fat,% 4.0-6.0 (at 6.0% more saturated taste);

mass fraction of protein,% 1.5-2.0 (at 2% more dense drink);

mass fraction of solids,% 7.5-10.0 (at 10 more dense drink, rich taste).

It was experimentally established that the physicochemical characteristics of cedar milk in the above intervals provide the optimal taste and organoleptic characteristics of the created soft drink.

The resulting soft drink has high organoleptic characteristics, has a pleasant taste of pine nuts and a delicate aftertaste of chaga extract with a light bitterness.

Claims (10)

1. A method of obtaining a syrup based on pine cones and pine nuts, characterized in that it involves the preparation of sugar syrup by heating sugar in water to 90-92 ° C, followed by the addition of citric acid and evaporation to a solids content of 84.0-87.0% ; adding to the obtained sugar syrup a mixture of pine cones and pine nuts in a ratio of 2.0-4.0: 0.5-1.5, respectively; boiling said mixture in sugar syrup at a temperature of 94-96 ° C for 2-3 hours, followed by filtration to separate solid particles; the addition of sodium citrate, heating to a temperature of 87-90 ° C and the addition of pectin in the form of a solution of sugar-pectin mixture in water; filtering and filling in containers at a temperature of 75-80 ° C; while citric acid and sodium citrate are added in an amount necessary to achieve a pH of 3.8-4.0; moreover, the addition of pectin is carried out in an amount necessary to achieve a density of 1.25-1.30 g / cm ³ , in which a viscous, but flowing product is obtained. 2. A method for producing a syrup according to claim 1, characterized in that the water used to obtain the sugar syrup is preliminarily softened to remove Ca and Mg and subjected to UV radiation. 3. The method of producing syrup according to claim 1, characterized in that the subsequent filtration to separate solid particles is carried out three times. 4. The syrup obtained by the method according to PP. 1-3, characterized in that they use a decoction of pine nuts and pine cones on sugar syrup with the following contents of the starting components, wt.%: Decoction of pine nuts and pine cones on sugar syrup 90.0-98.9, pectin 0.50- 1.50, sodium citrate 0.01-0.05, citric acid 0.10-0.40. 5. The syrup under item 4, characterized in that the solids content is 66.0-70.0 wt.%. 6. The syrup under item 4, characterized in that the pH is 3.8-4.0. 7. A soft drink containing syrup based on pine cones and pine nuts, cedar milk, chaga extract and water with the following content of the starting components, wt. %: cedar milk - 25.0-35.0, syrup obtained by the method according to claims. 1-3, or syrup according to paragraphs. 4-6 - 5.5-8.5, chaga extract - 0.3-0.4, water - the rest. " 8. A soft drink according to claim 7, characterized in that the chaga extract is used in the form of a fine powder containing not more than 70% of particles with a size of 30-40 microns. 9. A soft drink according to claim 7, characterized in that hot water is used as water. 10. A soft drink according to claim 7, characterized in that the cedar milk has the following indicators: pH, 7.0-8.0; mass fraction of fat,% 4.0-6.0; mass fraction of protein,% 1.5-2.0; mass fraction of solids,% 7.5-10.0.