RU2761281C1 - Method for production of dry fool - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The method for the production of dry jelly is as follows. The starting components (wt.%) are mixed in two stages, at the first of which 5-20 freeze-dried berries or 6 Matcha green tea or 6 Matcha blue tea or their mixture with 20 chia seeds are mixed in a mixing machine. -24, erythritol in the amount of 12-19 and sugar substitute with stevia extract in the amount of 6-17 until a homogeneous mass is obtained. At the second stage, psyllium (psyllium husk) is added to the resulting mass in an amount of 37-44 wt.% and stirred for 5-7 minutes. The finished mass is packed in doypack bags and packed in transport packaging.

EFFECT: invention provides an improvement in organoleptic characteristics and an increase in the biological value of dry jelly due to the use of natural plant components (psyllium as a base and chia seeds), expansion of the range.

1 cl, 5 ex

Description

The invention relates to the food industry, in particular to the production of food concentrates, and can be used as biologically active agents that affect metabolic processes in the body and contribute to the prevention of a number of diseases.

Kissel appeared during the times of Kievan Rus, that is, it was created over a thousand years ago. The name of such a product cannot be translated into foreign languages. There are no analogues of this drink in the whole world. Kissel can be made from berries or fruits - fresh, frozen, dried. The preparation of jelly is greatly facilitated if instead of berries or fruits, you use fruit and berry syrups and juices. But the easiest way is to make jelly from dry jelly concentrate. The composition of dry jelly includes fruit or berry extract, sugar, potato starch and citric acid, while the dry jelly concentrate is diluted with cold water, poured into boiling water, stirred well, brought to a boil and cooled (Book about tasty and healthy food. Food industry . M., 1965, p. 361).

A large number of methods for the production of dry jelly are known from the prior art.

For example, a briquetted concentrate for the preparation of jelly is known from the prior art, containing sugar, starch, citric acid and a flavoring filler (see Concentrates for sweet food. General specifications. Interstate standard, GOST 18488 - 2000, Interstate Council for Standardization, Metrology and certification Minsk, Standards Publishing House, 2000, p. 3).

The significant disadvantages of jelly include a fairly high cost of making jelly and an increased overspending of food, as well as the presence of additional costs for disposal.

Also, from the prior art, there is known a method of preparing a medicinal jelly containing citric acid, edible potato starch, oligosaccharide oligosaccharide "Oligochite", sweetener "Aspartame", vitamin "Vitamin Prem H 30858 (UF 20982368)" and mineral "Custo Mix Minerals ( UF 27508368) "premix, flavor identical to natural, food colors" Lycopene 10% WS "and red grape extract" Grap Active Red L "(see RF patent No. 2248722 according to class IPC A23L 1/06, publ. 03/27/2005 ), in which all the components are loaded into a mixing machine and mixed, then passed through an extruder, the resulting filaments are thoroughly dried and packed in bags. Each sachet is designed to produce one glass (200 ml) of jelly by ordinary brewing with stirring with hot water.

Significant disadvantages of jelly are its multicomponent nature, high cost of raw materials, low concentration of biologically active substances (vitamins, minerals, pectin), as well as high starch content (up to 10 g), which can lead to impaired carbohydrate metabolism.

A known method of preparing a dry jelly containing a natural component in the form of fruit and berry raw materials, sugar, starch, citric and ascorbic acids, a multivitamin mixture (see RF patent No. 2242145 according to class IPC A23L 2/395, publ. 20.12.2004), in which all components are loaded into a mixing machine and mixed until a homogeneous powdery mass is obtained, then thoroughly dried and packed in bags.

Significant disadvantages of jelly are its multicomponent nature, high cost of raw materials, low concentration of biologically active substances (vitamins, minerals, pectin), as well as a high content of easily digestible carbohydrates (starch - up to 27% and sugar - up to 75%), which leads, as well as in the previous analogue, to a violation of carbohydrate metabolism.

However, psyllium is not included in commonly used jelly concentrates. Psyllium is essentially the husk or shell of psyllium seeds.

According to the botanical-pharmacognostic dictionary, ed. K.F. Blinova, G.P. Yakovleva, 1990, plantain flea - Plantago afra L. - Plantago psyllium L. (from Latin planta - sole and ago - I drive, follow; Latin psyllium from Greek psylla - flea). An annual herb 20-30 cm high from the plantain family - Plantaginaceae, grows on dry slopes in the Caucasus and is cultivated in several countries of the world. Leaves are opposite, linear. The flowers are small, collected in dense heads. The fruit is a capsule, contains numerous elongated oval, scaphoid, on the one hand convex, and on the other inwardly curved edges in the center with an oval yellowish-white scar, shiny from light to moderate brown, with a dark shade around the periphery of the seeds. 1.3-3 mm long, 0.6-1.1 mm wide, see Fig. 1, Semen psyllii - plantain seeds Plantago psyllium L.

The plant is unique in nature, the most useful are seeds - Semen psyllii due to their high content of mucus from 10 to 30%, in addition to insoluble dietary fiber, namely in the outer membrane - shell / husk / husk. The mucous membrane consists mainly of polysaccharides of the soluble fraction, containing mainly highly branched gel-forming arabinoxylans - up to 85%, having a xylose backbone with 1 → 3 and 1 → 4 bonds, without apparent regularity in their distribution. Monosaccharides in this main chain are substituted on C-2 or C-3 by L-arabinose, D-xylose and α-D-galactose - 1 → 2 - L-rhamnose. Such a substance is fermented in the human intestine to a small extent, which is associated with the inability of bacteria to affect the areas of atypical branching of the complex sugar and fermentation of only the linear portion of the molecule. The rest of the fraction is fast-fermentable, not capable of forming gels, but serving as a nutrient medium for bifidobacteria and lactobacilli in accordance with WHO monographs on selected medicinal plants, World Health Organization, 1999.

Fiber-containing psyllium products are available as whole seeds, detached hulls / husks / hulls, tablet form and oral powder to help normalize digestion and bowel movements, lower cholesterol, blood pressure, blood sugar, and anti-inflammatory and prebiotic effects. ...

Modern equipment of industrial enterprises allows to obtain highly purified maximally crushed psyllium seed shells in the shortest possible time using the method proposed by Melvin A. Barbera, Larry E. Burns in 1993. It is based on the process of milling seeds previously cleaned from impurities in a mill, contributing to the fragmentation of the husk as a result of collision in the given conditions and reducing the size of its particles.

In turn, products fortified with Plantago psyllium L. are known in the art. For example, Grace H. Lai and Richard D. Wullschleger in 1995 proposed the use of pre-dissolved plantain dietary fiber in bread and bakery products. Aimee M. Bedard, Grace H. Lai, Richard D. Wullschleger, James G. Kincaid, 1995 have the same idea, but with regard to pasta, but the pre-wetting procedure requires constant monitoring, otherwise it causes the growth of microorganisms, which requires careful microbiological control.

The closest to the claimed method is the preparation of dry jelly (CN 111631336 A, according to class IPC A23L 2/39, publ. 09/08/2020), containing the stages at which: first, 50 parts of psyllium husk powder are mixed to a homogeneous mass, 15-30 parts of oligofructose, 5-10 parts of yacon powder, 5-10 parts of papaya powder, 5-10 parts of polydextrose and 5-10 parts of strawberry powder; then 30 parts of cassia seed extract, 5-10 parts of oatmeal powder, 5-10 parts of pumpkin extract, 5-10 parts of cucumber extract and 0.1-0.3 parts of sucralose are mixed until homogeneous, the resulting homogeneous masses are combined, and mixing evenly , add 50 parts of psyllium husk powder to make a homogeneous mass, which is then packed in sachets.

Significant disadvantages of jelly are its multicomponent nature, which leads to a decrease in nutritional values and organoleptic characteristics, as well as the high cost of raw materials.

The objective of the invention is to expand the range of dry jelly based on psyllium with increased biological value, high organoleptic characteristics: pleasant taste and smell, in increasing fiber consumption, as well as reducing the cost of the product due to the use of secondary raw materials.

The technical result achieved by the claimed invention consists in improving the organoleptic characteristics and increasing the biological value of dry jelly through the use of natural plant components (psyllium as a base and chia seeds), as well as expanding the range.

In addition, due to the balanced selection of the ratio of the concentration of ingredients, the taste of the claimed product and its aesthetic perception are improved.

The specified technical result is achieved by the fact that the claimed method for the production of dry jelly is obtained by mixing the components in two stages, in the first of which freeze-dried berries or Matcha green tea or Matcha blue tea or their mixture, with chia seeds, erythritol and sugar substitute with stevia extract until a homogeneous mass is obtained, and at the second stage psyllium (psyllium husk) is added to the resulting homogeneous mass and mixed for another 5-7 minutes, after which the finished mass is packed in doy-pack bags and packed into transport packaging , while the above ingredients are used in the following ratio, wt. %:

freeze-dried berries 5-20%; green tea matcha 6%; blue matcha 6%; chia seeds 20-24%; erythritol 12-19%; sugar substitute with stevia extract 6-17%; psyllium (psyllium husk) 37-44%.

In a preferred embodiment, ground cinnamon can be added to dry jelly in an amount of 1% by volume of the product.

The basis of the declared food product is psyllium (psyllium husk), which is taken in the amount of 37-44% of the product volume. Also, the main ingredients of the claimed dry jelly are: chia seeds, which are taken in an amount of 20-24% of the product volume; erythritol, which is taken in an amount of 12-19%; and a sugar substitute with stevia extract, which is taken in an amount of 6-17%. The indicated ratios of ingredients are selected depending on the addition of freeze-dried berries or Matcha green tea or Matcha blue tea or their mixtures to the composition of the dry jelly.

As already indicated, psyllium (psyllium husk) is believed to be useful internally because it has effects such as: normalization of digestion and defecation, lowering cholesterol, blood pressure, blood sugar, anti-inflammatory and prebiotic effects, as well as increasing the elimination of heavy metals and radionuclides from the body. All these qualities are enhanced by adding chia seeds to the dry jelly, which are rich in healthy fatty acids, vitamins, calcium, magnesium, phosphorus and fiber. Eating chia seeds in food stabilizes the digestive system, regulates blood sugar levels, cleanses the skin, heals hair, strengthens bones, and improves memory. The psyllium and chia seed supplements used to create the product claimed by the authors also increase the biological and dietary value of the product. In addition, the use of natural sugar substitutes in dry jelly - erythritol and sugar substitute with stevia extract - makes the declared product a dietary product recommended for diabetic nutrition, since they have an extremely low glycemic index, and do not contribute to excess weight gain, glucose accumulation, and improve carbohydrate metabolism. ...

The method for the production of dry jelly is quite simple. His obtained by mixing the components in two stages. So, at the first stage, freeze-dried berries are taken in an amount of 5-20% or Matcha green tea in an amount of 6% or Matcha blue tea in an amount of 6% or a mixture thereof, as well as chia seeds in an amount of 20-24%, erythritol in an amount of 12 19% and a sugar substitute with stevia extract in an amount of 6-17%, load them into a mixing machine, and mix thoroughly until a homogeneous mass is obtained. Then, at the second stage, psyllium (psyllium husk) is added to the resulting homogeneous mass in an amount of 37-44% and stirred for another 5-7 minutes. The resulting ready-made mass of the product - food concentrate of dry jelly in the assortment - is packed in doy-pack bags with a net weight of 100 g and packed in a transport package.

We have developed and manufactured, using the properties of psyllium (psyllium husk) in products, the following jelly in the range.

Example No. 1 Kissel "Strawberry and blackberry"

Psyllium (psyllium husk) 40% Freeze-dried strawberries 10% Freeze-dried blackberries 5% Chia seeds twenty% Erythritol (natural sugar substitute) 17% Sugar substitute with stevia extract eight%.

Example No. 2 Kissel "Black currant"

Psyllium (psyllium husk) 40% Freeze-dried black currant 3% Dried apple without peel 10% Chia seeds 24% Erythritol (natural sugar substitute) sixteen% Sugar substitute with stevia extract 6% Ground cinnamon one%.

Example No. 3 Kissel "Blueberries and blue tea"

Psyllium (psyllium husk) 40% Ground blueberries 5% Chia seeds twenty% Erythritol (natural sugar substitute) 12% Sugar substitute with stevia extract 17% Blue match 6%.

Example No. 4 Kissel "Apple and cinnamon"

Psyllium (psyllium husk) 37% Freeze-dried black currant 5% Dried apple without peel 15% Chia seeds twenty% Erythritol (natural sugar substitute) sixteen% Sugar substitute with stevia extract 6% Ground cinnamon one%.

Example No. 5 Kissel "Matcha Tea"

Psyllium (psyllium husk) 44% Chia seeds 23% Erythritol (natural sugar substitute) nineteen% Sugar substitute with stevia extract eight% Green matcha 6%.

The chemical composition of the proposed dry jelly, g / 100 g of the product:

Squirrels 1.5 Fats 2.4 Carbohydrates 65.0 including mono- and disaccharides 63.7 Starch 22.1 Cellulose 0.1

Minerals, mg / 100 g:

Sodium 4.71 Potassium 31.96 Calcium 14.12 Magnesium 4.02 Phosphorus 31.06 Iron 0.45

Vitamins, mg / 100 g:

IN 1 2.1 IN 2 2.0 PP 17.5.

Thus, this invention makes it possible to obtain a product with increased biological value, high organoleptic characteristics: pleasant taste and smell, increase the consumption of fiber, and also reduce the cost of the product due to the use of secondary raw materials.

Claims (1)

A method for the production of dry jelly, characterized by the fact that it is obtained by mixing the components in two stages, in the first of which freeze-dried berries or Matcha green tea or Matcha blue tea or their mixture, with chia seeds, erythritol and a sugar substitute with extract are mixed in a mixing machine stevia until a homogeneous mass is obtained, and at the second stage psyllium (psyllium husk) is added to the resulting mass and mixed for another 5-7 minutes, after which the finished mass is packed in doy-pack bags and packed into transport packaging, with the above ingredients used with the following content of starting components, wt.%: freeze-dried berries 5-20 or Matcha 6 green tea or Matcha 6 blue tea or their mixture; chia seeds 20-24; erythritol 12-19; sugar substitute with stevia extract 6-17; psyllium (psyllium husk) 37-44.