RU2743369C1 - Method for production of marmalade hematogen - Google Patents

Abstract

FIELD: food industry; pharmaceutics.

SUBSTANCE: invention relates to food and pharmaceutical industry, in particular to the technology of preparation of jelly protein-containing products, which are a source of heme iron. Disclosed is a method for manufacture of marmalade-based hematogen, which comprises preparation of mass from recipe ingredients without sugar, at that, first, the jelly-forming substance is poured with water for swelling, boiling is performed till its complete dissolution, additives are added to it and boiling is continued until the mass with dry substances content is 68–72 %, the obtained mass is filtered, cooling it while stirring to 75–90 °C and adding black albumin, after which cooling while stirring is continued to temperature of 55–70 °C, adding to the produced marmalade mass a taste additive in the form of vegetable and fruit juice or their mixtures, an acidity regulator and a flavouring agent, performing the following: moulding, drying till moisture content in tile is 25–30 % and packaging, wherein following ratio of initial recipe ingredients, wt. %: jelly-forming 0.8–1.0; molasses 40.0–42.0; black food albumin - 1.0–3.0; taste additive 19.0–21.0; acidity regulator 0.10–0.15; flavouring agent 0.01–0.02; water is balance.

EFFECT: invention is aimed at production of jelly-like hematogen consistence and homogeneous structure with reduced caloric content and absence of sugar in the composition, as well as expansion of assortment.

1 cl, 5 ex

Description

The invention relates to the field of food and pharmaceutical industries, in particular to a technology for the preparation of protein-containing jelly products, which are a source of heme iron.

A known method of obtaining protein-containing confectionery products in the description of the invention to copyright certificate No. 367842, IPC A23 / 1/06; A23 / 1/30, according to the application No. 1671250 / 28-13 of 11.VI.1971, publ. 01/26/1973 in bul. No. 9, preparation of a mixture of prescription components with a protein substance with the addition of agar-sugar-syrup to the obtained protein substance with vigorous stirring, while cooling the resulting mass and introducing acids, essences and aromatic substances into it, followed by molding products, using as a protein substances are a colloidal solution of casein and all other components in dry form, and the dry components (milk, sugar, glucose) and a colloidal solution of casein are mixed in a weight ratio of 1: 1, and agar-sugar-syrup and protein mass are mixed in a ratio of 1: 2.

Disadvantages: the confection obtained by the described method contains a large amount of sugar and has a high calorie content.

Known heme-containing marmalade in the description of the invention to patent No. 2662291, IPC A23L 21/10; A23L 33/17 on request 2017141792, dated 30.11.2017, publ. 25.07.2018 Bul. No. 21, including black albumin, gelling agent, syrup, taste and aroma correctors, characterized in that it has the following ratio of the original ingredients in wt. %:

black albumin from 3 to 15

gelling agent from 0.1 to 10

flavor and aroma correctors from 0 to 5

syrup the rest,

while black albumin is in such a native form that its IR absorption spectrum has a peak at 1655 ± 2 cm ^-1 , the area of which ranges from 35 to 80% of the sum of the areas of all peaks in the spectral region from 1600 to 1700 cm ^-1 , and a peak at 1628 ± 2 cm ^-1 with an area of 5 to 40% of the indicated sum of areas. Additionally contains biologically active substances selected from the groups: vitamins, minerals, amino acids, flavonoids, in an amount from 0 to 80 wt. %. The group of vitamins includes: A, B _1, B ₂ , B ₃ , B ₅ , B ₆ , B ₉ , B ₁₂ , E, D ₃ , K ₁ C, biotin, ubiquinone. The group of minerals includes: calcium, magnesium, zinc, manganese, copper, selenium, iodine, molybdenum, chromium, potassium. The amino acid group includes: carnitine, arginine, choline, glycine, glutamic acid, cysteine, methionine. The group of flavonoids includes: rutin, quercetin, hesperidin, diosmin, silymarin. In addition, an antimicrobial preservative has been added: benzoic acid and its salts, sorbic acid and its salts, methylparaben, ethylparaben, butylparaben and propylparaben.

Disadvantages: heme-containing marmalade contains a large amount of sugar and has a high calorie content.

A known method of obtaining protein-containing jelly products in the description of the invention to patent No. 2142237, IPC A23L 1/06; A23J 1/06, A23L 1/30 on request 98119004/13, dated 10.1998, publ. 12/10/1999, providing for the preparation of a mixture of prescription components with a solution of a protein fortifier, adding to the resulting mixture of a component that catalyzes gelation, mixing and molding of the mass, characterized in that pre-pasteurized at 50-55 ° C is used as a protein fortifier and gel-former for 50-60 minutes, followed by exposure at room temperature for 25-30 minutes with three repetitions of the cycle, the blood plasma of animals mixed with natural carrot or pumpkin juice with pulp, and gelation is carried out at room temperature for 40-60 minutes at the following the ratio of the components, vol. %:

Blood plasma - 38-42

Natural juice - 38-42

Sugar Syrup - Rest

Disadvantages: the protein-containing jelly product obtained by the described method contains a large amount of sugar and has a high calorie content.

EFFECT: obtaining marmalade hematogen with reduced calorie content and excluding sugar from the composition, expanding the range.

The technical result in the method of making a hematogen based on a marmalade mass is achieved due to the fact that it provides for the preparation of a mass from prescription ingredients without sugar, while first the jelly-forming substance is poured with water for swelling, boiling until it is completely dissolved, molasses is added to it and boiling is continued until readiness of the mass with a dry matter content of 68-72%, filter the resulting mass, cool it with stirring to a temperature of 75-90 ° C and add black food albumin, then continue cooling with stirring to a temperature of 55-70 ° C, add to the resulting marmalade weight of a flavoring additive in the form of juice of vegetables and fruits or their mixtures, an acidity regulator and a flavoring agent, molding, drying until the moisture content in the tile reaches 25-30% and packaging, while using the following ratio of the initial ingredients, wt%:

Studing 0.8-1.0 Syrup 40.0-42.0 Albumin black food 1.0-3.0 Flavor additive 19.0-21.0 Acidity regulator 0.10-0.15 Flavoring 0.01-0.02 Water rest

The advantage of the jelly-like state of the claimed marmalade hematogen, in comparison with analogues, is the absence of a fine-crystalline and solid structure, the presence of a homogeneous mass with a softer and more delicate consistency. The gelatinous structure contributes to a faster and more efficient breakdown of the product in the human gastrointestinal tract and the assimilation of all nutrients contained in the original components, including heme iron, and various micro- and macroelements.

Molasses is the most important carbohydrate supplier. Due to the fact that the process of starch hydrolysis in the intestine occurs gradually, taking it with food does not cause a sharp rise in blood sugar and tension in the insular apparatus of the pancreas, like glucose. Molasses in the hematogen promotes the intensification of fatty acid metabolism. The use of molasses allows you to abandon beet sugar or other sugar and reduce calorie content. Jelly-forming tends to swell, therefore it reduces appetite and in small doses can be useful for women with various diets. Jelly is a prebiotic that feeds beneficial microorganisms in the intestines. The microflora processes it into amino acids, vitamins (including group B) and other substances necessary for the body. At the same time, beneficial microorganisms become more active and suppress the pathogenic infection, preventing it from developing. The advantage of the jelly-like state of the marmalade hematogen in comparison with analogues is the absence of a fine-crystalline and solid structure, the presence of a homogeneous mass with a softer and more delicate consistency. The gelatinous structure contributes to a faster and more efficient breakdown of the product in the human gastrointestinal tract and the assimilation of all nutrients contained in the original components, including heme iron and various micro- and macroelements.

Albumin black food refers to soluble globular proteins and is an integral part of blood plasma proteins. Black albumin food in the composition of the hematogen is a source of heme iron, which is well perceived and absorbed by the human body, helps prevent iron deficiency anemia.

The introduction of a marmalade acidity regulator into the hematogen reduces the excess sweetness in the finished product and gives it a pleasant sourness, ensures the harmonization of organoleptic properties.

The combination of flavoring and flavoring additives causes more pleasant sensations than analogues.

The introduction of marmalade water into the hematogen is necessary for the swelling and dissolution of the gelling agent of the recipe mixture.

The absence of marmalade sugar in the hematogen and the inclusion of a flavoring agent and an acidity regulator removes the feeling of excessive sweetness, harmonizes the taste of the hematogen. At the same time, the amount of carbohydrates in the composition, calorie content, decreases. Such a product is useful for people prone to diabetes, watching their weight.

As a gelling agent, it is possible to use any technologically acceptable substances individually and in a mixture that has the necessary ability to form strong jellies, such as: agar-agar or gelling starch, or gelatin, or agaroid - Black Sea agar, or furcellaran - Danish agar, or pectin ...

As a flavoring additive, it is possible to use juices of various vegetables and fruits or their mixtures with or without pulp, natural or identical juices, for example: apricot, or watermelon, or orange, or pineapple, or cherry, or grape, or pear, or melon juice , or strawberries, or strawberries, or lemon, lemon-lime, or raspberries, or mint, or peaches, or plums, or currants, or blueberries, or apples, for example, concentrated apple juice, or others.

Black food albumin obtained from animal blood is used as a source of heme iron.

As a supplier of carbohydrates, instead of molasses, it is possible to use any syrups used in the confectionery industry, for example, glucose syrup, or maltose syrup, or starch syrup, or corn syrup.

Any acidity regulator can be used as an acidity regulator, for example citric acid.

Any flavor can be used as a flavoring agent, including vanillin.

A flavoring additive is a concentrate of nutrients that are quickly absorbed by the mucous membrane of the stomach and intestines, therefore, do not require additional energy costs for processing. They enhance digestion, activate enzymes, remove toxins and stabilize the acid-base balance of blood and lymph. Each type of juice has its own positive properties and its own set of vitamins.

These alternative features, in combination with other features, provide one and the same technical result.

This allows, depending on the need, in different production situations (availability for sale, different cost, changing cost) to use a variety of ingredients. Allows you not to stop production if one of the specified ingredient is not available for sale, provides the ability to easily and quickly replace the ingredient. Creates additional opportunities for the use of various types of ingredients.

The combination of the specified ingredients in the formulation of the marmalade hematogen, during its manufacture, ensures the achievement of the technical result.

The absence of beet sugar reduces the caloric content of the claimed hematogen.

From the prior art, no technical solutions have been identified containing features that coincide with the distinctive features of the proposed method, therefore, the proposed method meets the criterion of inventive step.

The presence of essential features distinguishing from the prototype allows the claimed technical solution to be recognized as new.

The possibility of implementing the claimed invention in industry allows us to recognize it as corresponding to the criterion of industrial applicability.

The essence of the developed invention is illustrated below by the following description of examples of the proposed method for the manufacture of marmalade hematogen.

The manufacture of hematogen with the claimed method is carried out with the following ratio of ingredients, wt. %:

Studing 0.8-1.0 Syrup 40.0-42.0 Albumin black food 1.0-3.0 Flavor additive 19.0-21.0 Acidity regulator 0.10-0.15 Flavoring 0.01-0.02 Water rest

The marmalade base is prepared as follows. The recipe mixture is prepared in open digesters with a stirrer. Before starting the procedure, the gelatinizing agent for swelling is poured with purified water (FS.2.2.0020.15) in an intermediate container, then poured into a digester. The gelling agent is boiled until it is completely dissolved, then molasses is added to it and boiled until the solids content in the solution of the gelatinizing molasses with molasses is 68-72%. As a gelling agent, it is possible to use any technologically acceptable substances individually and in a mixture that have the necessary ability to form strong jellies, such as agar-agar or gelling starch, or gelatin, or Black Sea agaroid agar, or furcellaran - Danish agar, or pectin. As a carbohydrate supplier, it is possible to use starch syrup or any confectionery syrup - glucose syrup, or maltose syrup, or starch syrup, or corn syrup.

The finished marmalade mass is filtered through a metal sieve with a mesh size of 2-3 mm, quickly poured into an intermediate container, cooled to 75-90 ° C with stirring and black food albumin is added Optimum value 80 ° C. The use of a temperature below 75 ° C when pouring albumin leads to a sharp drop in the temperature of the mass, the mass becomes viscous and the albumin is not evenly mixed. Using a temperature above 90 ° C leads to the brewing of hematogen, the formation of insoluble grains. Using a temperature from 75 ° C to 90 ° C is the optimal temperature rise at which albumin is evenly mixed and does not have time to brew.

Then continue to cool with stirring to 55-70 ° C and add flavor, acidity regulator and flavor.

The optimum temperature is 60 ° C.

The use of temperatures below 55 ° C leads to a thickening of the mass and when cold juice is added, gelation can begin. Using temperatures above 70 ° C destroys vitamin C and enzymes in the juice.

Using a temperature from 55 ° C to 70 ° C is the optimal run-up of temperatures at which the least loss of nutrients in juices.

The finished marmalade mass is poured into molds for hematogen and left for 2-3 hours for gelation in the workshop. After the end of the gelation process, the hematogen is selected from the molds, dried on gratings at an air temperature of 50-55 ° C and a relative air humidity of 20-40% until the humidity in the tiles reaches 25-30%. Then each tile is wrapped on packaging machines in a polypropylene film approved for contact with food.

Below are examples of the compositions of the claimed hematogen.

Example 1.

The manufacture of the inventive hematogen with the inventive method is carried out with the following ratio of ingredients, wt. %:

Studing 0.8 Syrup 40.0 Albumin black food 1.0 Flavor additive 19.0 Acidity regulator 0.10 Flavoring 0.01 Water rest

The marmalade base is prepared as follows. The recipe mixture is prepared in open digesters with a stirrer.

Before starting the procedure, the gelatinizing agent for swelling is poured with purified water (FS.2.2.0020.15) in an intermediate container, then poured into a digester. The gelling agent is boiled until it is completely dissolved, then molasses is added to it and boiled until the solids content in the solution of the gelatinizing molasses with molasses is 68-72%. As a gelling agent, it is possible to use any technologically acceptable substances individually and in a mixture that has the necessary ability to form strong jellies, such as: agar-agar or gelling starch, or gelatin, or agaroid - Black Sea agar, or furcellaran - Danish agar, or pectin ... As a carbohydrate supplier, it is possible to use starch syrup or any confectionery syrup-glucose syrup, or maltose syrup, or starch syrup, or corn syrup.

The finished marmalade mass is filtered through a metal sieve with a mesh size of 2-3 mm, quickly poured into an intermediate container, cooled to 75-90 ° C with stirring and black food albumin is added The optimum value is 80 ° C. Using a temperature below 75 ° C when filling with albumin leads to a sharp drop in the temperature of the mass, the mass becomes viscous and the albumin is not evenly mixed. Using a temperature above 90 ° C leads to the brewing of hematogen, the formation of insoluble grains. Using a temperature from 75 ° C to 90 ° C is the optimal temperature rise at which albumin is evenly mixed and does not have time to brew.

Then continue to cool with stirring to 55-70 ° C and add flavor, acidity regulator and flavor. The optimum temperature is 60 ° C.

The use of temperatures below 55 ° C leads to a thickening of the mass and when cold juice is added, gelation can begin.

Using temperatures above 70 ° C destroys vitamin C and enzymes in the juice.

Using a temperature from 55 ° C to 70 ° C is the optimal run-up of temperatures at which the least loss of nutrients in juices.

The finished marmalade mass is poured into molds for hematogen and left for 2-3 hours for gelation in the workshop. After the end of the gelation process, the hematogen is selected from the molds, dried on gratings at an air temperature of 50-55 ° C and a relative air humidity of 20-40% until the humidity in the tiles reaches 25-30%. Then each tile is wrapped on packaging machines in a polypropylene film approved for contact with food.

Example 2. The manufacture of the claimed hematogen with the claimed method is carried out according to example 1 with the following ratio of ingredients, wt. %:

Studing 1.0 Syrup 42.0 Albumin black food 3.0 Flavor additive 21.0 Acidity regulator 0.15 Flavoring 0.02 Water rest

Example 3. The manufacture of the claimed hematogen with the claimed method is carried out according to example 1 with the following ratio of ingredients, wt. %:

Studing 0.7 Syrup 39.0 Albumin black food 0.9 Flavor additive 18.0 Acidity regulator 0.09 Flavoring 0.009 Water rest

Example 4. The manufacture of the claimed hematogen with the claimed method is carried out according to example 1 with the following ratio of ingredients, wt. %:

Studing 1.1 Syrup 43.0 Albumin black food 4.0 Flavor additive 22.0 Acidity regulator 0.2 Flavoring 0.03 Water rest

Example 5. The manufacture of the claimed hematogen with the claimed method is carried out according to example 1 with the following ratio of ingredients, wt. %:

Studing 0.9 Syrup 41.0 Albumin black food 2.0 Flavor additive 20.0 Acidity regulator 0.13 Flavoring 0.015 Water rest

The inventive hematogen made according to examples 3, 4 has lower quality indicators. The best performance of the product appears when using the ratio of ingredients in examples 1, 2.

The use of the claimed invention makes it possible to obtain a new product - marmalade hematogen, jelly-like consistency and homogeneous homogeneous structure with low calorie content and no sugar in the composition and to expand the range.

Claims (2)

A method of making a hematogen based on a marmalade mass, characterized by the fact that it provides for the preparation of a mass from prescription ingredients without sugar, while first the jelly-forming substance is poured with water for swelling, boiling is carried out until it is completely dissolved, molasses is added to it and boiling is continued until the mass is ready with dry matter 68-72%, filter the resulting mass, cool it with stirring to a temperature of 75-90 ° C and add black food albumin, then continue cooling with stirring to a temperature of 55-70 ° C, add a flavor additive to the resulting marmalade mass in in the form of juice of vegetables and fruits or their mixtures, acidity regulator and flavoring, molding, drying until moisture content in the tile reaches 25-30% and packaging, while using the following ratio of the original recipe ingredients, wt%: Studing 0.8-1.0 Syrup 40.0-42.0 Albumin black food 1.0-3.0 Flavor additive 19.0-21.0 Acidity regulator 0.10-0.15 Flavoring 0.01-0.02 Water rest