RU2737549C1 - Method for production of fruit leather with functional properties - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for production of confectionary products with functional properties. Method for production of fruit leather with functional properties envisages production of puree by softening of strongly pectin fruits in a comb cooker at temperature of 75°C, cleaning them from solid components, milling into a puree state, which is then strained through a sieve to obtain a homogeneous consistence. Then one performs cooling and adding the nanostructured dry extract of the vegetal ingredient in amount of 50-100 mg per 100 g of raw fruit puree. Drying is carried out at temperature of 45-50°C for 8 hours. Vegetal ingredient is represented by nanostructured dry extract of bergenia in sodium alginate, or nanostructured dry extract of bergenia in guar gum, or nanostructured dry extract of bergenia in kappa-carrageenan.

EFFECT: invention is aimed at obtaining fruit leather of increased biological value due to introduction of vegetal ingredient - nanostructured dry extract of bergenia, which can be used as a dietary product for diabetics due to the absence of sugar in the formula.

1 cl, 6 ex

Description

The invention relates to the food industry, in particular to a method for the production of confectionery with functional properties, used for the prevention of socially significant diseases.

Confectionery is a wide assortment group of products with a predominantly sweet taste and various shapes, textures, structures and aromas. Despite the fact that they are not essential products and are not part of the “grocery basket”, due to their consumer appeal, they are in great consumer demand.

A significant disadvantage of confectionery products is the insignificant content of such substances as vitamins, carotenoids, macro- and microelements, dietary fiber. In this regard, the chemical composition of these products needs significant correction: an increase in the content of vitamins, minerals, dietary fiber and a simultaneous decrease in energy value, which will lead to the production of functional confectionery.

The most prominent examples of functional food are foods fortified with dietary fiber, such as marshmallow or a variety of marshmallows - fig.

Fig is a dryish marmalade, similar to candy, but not broken, that is, not whipped white, but, on the contrary, dark in color, specially thickened and without adding proteins, like candy. Fig is a cross between marmalade and marshmallow, it is characterized by the methods of preparation of both products, but only partially.

So, figs are prepared from strongly pectin fruits - apples, quince, plums, mountain ash. The first step is to obtain puree of boiled fruit without water, chopped and poached in its own juice.

Then this puree is lightly boiled down as much as possible so that it does not stick to the dishes. The next stage is the addition of sugar, equal in volume to fruit puree. Boiling lasts until the fig begins to lag behind the bottom of the dish when stirring it with a wooden spoon. Then the cooking stops, the resulting mass is laid out on a marble board and, after solidification, is either cut into cubes, cubes, or rolled into balls while still warm. Final step: Boning in powdered sugar and folding the finished fig into jars like jam. (Great Encyclopedia of Culinary Arts. Internet link: https://dic.academic.ru/dic.nsf/enc_pohlebkin/2116/%D0%A1%D0%9C%D0%9E%D0%9A%D0%92%D0 % 90).

The closest is the method according to the patent of the Russian Federation No. 2717455 (publ. 03.23.2020), characterized by the fact that the softening of strongly pectin fruits is carried out in a combi steamer at a temperature of 75 ° C, which are then cleaned of solid components, ground to a puree state and rubbed through a sieve for obtaining a homogeneous consistency, a nanostructured dry extract of a plant ingredient is added to the cooled puree at the rate of 50-100 mg of extract per 100 g of raw fruit puree, drying is carried out at a temperature of 45-50 ° C for 8 hours, and a nanostructured dry extract is used as a plant ingredient echinacea in sodium alginate or nanostructured dry extract of echinacea in guar gum.

The technical problem solved by using the developed method consists in expanding the range of functional confectionery products, namely figs with increased biological value.

The technical result consists in solving the problem by creating a method for producing figs with increased biological value by introducing into the composition of a plant ingredient - a nanostructured dry extract of badan, which has a wide spectrum of therapeutic action and is used in the production of biologically active food supplements as a source of phenol glycosides. (https://www.eurolab.ua/medicine/vitamins/11758/#indications)

It is known that badan contains about 20-30% of tannins, which are mostly concentrated in the branched rhizome of perennials, and the leaf plates contain a significant amount of tannids, arbutin, hydroquinone, ellagic and gallic acids. (Internet link: https: // polzavred -edi.ru/badan-lechebnye-svojstva-i-protivopokazanija/#himicheskij-sostav)

Badan extract, which is an amorphous powder from light brown to dark brown in color with a weak specific odor, contains arbutin with antimicrobial and diuretic activity in the range of 5 - 30%. Badan extract has hemostatic, anti-inflammatory, antitumor; astringent; antimicrobial; antipyretic; wound healing properties. And also has a moderately hypotensive (lower blood pressure); antispasmodic; vasoconstrictor; moderately cardiac pacemaker (increase heart rate); adaptogenic; anti-stress; antihypoxic; immunomodulatory action. (Internet link: https://www.pharms.ru/supplement-products).

To achieve this task, it is proposed to use a well-known method of fig production, including softening highly pectin fruits in a combi steamer at a temperature of 75 ° C, which are then cleaned of solid components, ground to a puree state and rubbed through a sieve to obtain a uniform consistency, nanostructured dry is added to the cooled puree. extract of a plant ingredient, at the rate of 50-100 mg of nanostructured extract per 100 g of raw fruit puree, drying is carried out at a temperature of 45-50 ° C for 8 hours, into which the following new feature is introduced:

- as a herbal ingredient, a nanostructured dry extract of badan in a guar gum shell, obtained according to the method described in US Pat. RF 2683942 dated 04/03/2019, or a dry extract of badan in a sodium alginate shell, obtained according to RF patent No. 2686683 dated April 30, 2019, or a dry extract of badan in a kappa-carrageenan shell, obtained according to RF patent No. 2699791 dated 09/11/2019.

In the following examples of the implementation of the method used a variety of sweet and sour apples "Harvest". This variety is distinguished by its uniform structure, bright color, pronounced taste and aroma. It was also revealed that apples of the selected variety contain a large amount of pectin, which is necessary for the preparation of high-quality figs.

However, the examples given do not limit the use of the method for producing figs from other pectin-containing fruits.

EXAMPLE 1.

For better release of pectin, apples were softened in a combi steamer for 5 minutes at t = 75 ° C. The softened apples were peeled from the seed nest and mashed with a blender. The crushed mass was rubbed through a sieve to obtain a uniform consistency and cooled.

After combining applesauce with nanostructured dry extract of badan in sodium alginate at the rate of 100 mg per 100 g of raw apple mixture, samples weighing 100 g were separated and distributed in an even layer of 1 cm on parchment paper. The mass was dried at a gentle temperature of 45-50 ° C in a dehydrator for 8 hours. This temperature contributes to the maximum preservation of vitamins in fruit raw materials.

At the end of the heat treatment, the samples were taken out of the dehydrator, separated from parchment paper and weighed. The weight of each sample was 30 g.

EXAMPLE 2.

For better release of pectin, apples were softened in a combi steamer for 5 minutes at t = 75 ° C. The softened apples were peeled from the seed nest and mashed with a blender. The crushed mass was rubbed through a sieve to obtain a uniform consistency and cooled.

After combining the apple mixture with a nanostructured dry extract of badan in sodium alginate at the rate of 50 mg per 100 g of raw apple mixture, samples weighing 100 g were separated and distributed in an even layer of 1 cm on parchment paper. The mass was dried at a gentle temperature of 45-50 ° C in a dehydrator for 8 hours. This temperature contributes to the maximum preservation of vitamins in fruit raw materials.

At the end of the heat treatment, the samples were taken out of the dehydrator, separated from parchment paper and weighed. The weight of each sample was 30 g.

EXAMPLE 3.

For better release of pectin, apples were softened in a combi steamer for 5 minutes at t = 75 ° C. The softened apples were peeled from the seed nest and mashed with a blender. The crushed mass was rubbed through a sieve to obtain a uniform consistency and cooled.

After combining the apple mixture with a nanostructured dry extract of badan in guar gum at the rate of 100 mg per 100 g of raw apple mixture, 100 g samples were separated and distributed in an even layer of 1 cm on parchment paper. The mass was dried at a gentle temperature of 45-50 ° C in a dehydrator for 8 hours. This temperature contributes to the maximum preservation of vitamins in fruit raw materials.

At the end of the heat treatment, the samples were taken out of the dehydrator, separated from parchment paper and weighed. The weight of each sample was 30 g.

EXAMPLE 4.

For better release of pectin, apples were softened in a combi steamer for 5 minutes at t = 75 ° C. The softened apples were peeled from the seed nest and mashed with a blender. The crushed mass was rubbed through a sieve to obtain a uniform consistency and cooled.

After combining the apple mixture with the nanostructured dry extract of badan in guar gum at the rate of 50 mg per 100 g of raw apple mixture, 100 g samples were separated and distributed in an even layer of 1 cm on parchment paper. The mass was dried at a gentle temperature of 45-50 ° C in a dehydrator for 8 hours. This temperature contributes to the maximum preservation of vitamins in fruit raw materials.

At the end of the heat treatment, the samples were taken out of the dehydrator, separated from parchment paper and weighed. The weight of each sample was 30 g.

EXAMPLE 5.

For better release of pectin, apples were softened in a combi steamer for 5 minutes at t = 75 ° C. The softened apples were peeled from the seed nest and mashed with a blender. The crushed mass was rubbed through a sieve to obtain a uniform consistency and cooled.

After combining the apple mixture with nanostructured dry extract of badan in kappa-carrageenan at the rate of 100 mg per 100 g of raw apple mixture, samples weighing 100 g were separated and distributed in an even layer of 1 cm on parchment paper. The mass was dried at a gentle temperature of 45-50 ° C in a dehydrator for 8 hours. This temperature contributes to the maximum preservation of vitamins in fruit raw materials.

At the end of the heat treatment, the samples were taken out of the dehydrator, separated from parchment paper and weighed. The weight of each sample was 30 g.

EXAMPLE 6.

For better release of pectin, apples were softened in a combi steamer for 5 minutes at t = 75 ° C. The softened apples were peeled from the seed nest and mashed with a blender. The crushed mass was rubbed through a sieve to obtain a uniform consistency and cooled.

After combining the apple mixture with a nanostructured dry extract of badan in kappa-carrageenan at the rate of 50 mg per 100 g of raw apple mixture, 100 g samples were separated and distributed in an even layer of 1 cm on parchment paper. The mass was dried at a gentle temperature of 45-50 ° C in a dehydrator for 8 hours. This temperature contributes to the maximum preservation of vitamins in fruit raw materials.

At the end of the heat treatment, the samples were taken out of the dehydrator, separated from parchment paper and weighed. The weight of each sample was 30 g.

The above examples of the implementation of the method confirm the solution to the problem and the achievement of the technical result set to create a method for obtaining figs with increased biological value due to the introduction into the composition of the plant ingredient - nano-structured dry extract of badan, which has a wide spectrum of therapeutic action.

The fig prepared according to the proposed method can also be offered as a dietary product for diabetics due to the absence of sugar in the formulation.

Claims (1)

A method of obtaining a fig with functional properties, including obtaining puree by softening strongly pectin fruits in a combi steamer at a temperature of 75 ° C, cleaning them from solid components, grinding to a puree state, which is then rubbed through a sieve to obtain a uniform consistency, cooled and added nanostructured dry extract plant ingredient at the rate of 50-100 mg per 100 g of raw fruit puree, drying is carried out at a temperature of 45-50 ° C for 8 hours, and as a plant ingredient, a nanostructured dry extract of badan in sodium alginate, or nanostructured dry extract of badan in guar gum, or nanostructured dry extract of badan in kappa carrageenan.