RU2763401C1 - Method for obtaining a pectin-containing composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used as a means of removing radionuclides from the human body. The method for obtaining a pectin-containing composition provides for two-stage grinding of pectin-containing raw materials first on a knife grinder to a chip-like state, and then on an ultrasonic disintegrator to the consistency of sour cream. Next, the mixture is dried in a low-temperature drying unit with a “boiling layer” created by hot air at a temperature not exceeding 60°C, and simultaneous sterilization with an ozone-air mixture or ultraviolet radiation. Then the composition is compacted to the consistency of a pastille and the food flavor is sprayed.

EFFECT: invention makes it possible to obtain a pectin-containing product without the use of chemical components in a form easily digested by the human body, contributing to the removal of organo-specific radionuclides from organs.

1 cl, 2 ex

Description

The invention relates to the food industry, namely to the production of a pectin-containing composition and can be used in the process of making marshmallows or marmalade. At the same time, the pectin-containing composition can be used as a means of removing radionuclides from the human body deposited after accidents at nuclear power plants such as Chernobyl or Fukushima.

General state of the art

Russia does not produce pectin and uses only imported supplies. Moreover, 70% of pectin is produced from citrus fruits, 25% from apples and 5% from sugar beet pulp, pumpkin or sunflower baskets. The biological value of pectin is emphasized by the fact that it has been assigned the food additive code E-440.

Analogues

The Belarusian method of obtaining pectin fractions from dried apple pomace is known, in which all pomace is subjected to hydrolysis at a temperature of 90-95 ° C for 45-60 minutes, the hydrolyzate is separated from the pomace, the pomace is squeezed out, re-hydrolyzed under a pressure of 125 kPa and a temperature of 106 ° C for 3-12 minutes, the hydrolyzate is separated from the pomace, pectin is precipitated from each hydrolyzate with ethyl alcohol, washed twice with ethyl alcohol, the pectin fractions are finally squeezed and dried [patent 14708 A23L 1/0524. "A method for obtaining pectin fractions from dried apple pomace". Authors: Vasilevsky Z.V. and etc.].

The disadvantages of the method include the complexity of processing raw materials.

Known Kazakh method of obtaining polysaccharides from flax seeds, extraction with saline NaCL at a temperature of 100°C in a boiling water bath for 1 hour. The extraction was repeated two more times. The combined extracts were concentrated to 1/10 volume and precipitated with 90% ethanol solution. The precipitate was separated by centrifugation and dried at a temperature not exceeding 40°C to constant weight [patent No. 30518. "Method of obtaining polysaccharides from flax seeds". Authors: Shaimerdenova D.A. and others published on November 16, 2015].

The disadvantages of the method include the complexity of processing raw materials, including the use of extraction with saline.

Known Russian method of obtaining pectin by extracting pectin from waste industrial processing of watermelons. The method involves washing the raw material with water, grinding it, after which hydrodynamic cavitation is carried out, sonication at a frequency of 300-400 Hz, and then acid hydrolysis at pH 5.0-6.0, temperature 68-72°C for 50-70 min . The obtained extract is separated, ultrafiltration purification of the pectin-containing extract is carried out, pectin substances are precipitated with calcium chloride and purified with ethyl alcohol [RF patent 2333669 C1. "Method of obtaining pectin from watermelon peels" Authors: Bakiyev G.F., Bykov A.V., Korotkov V.G., Popov V.P., Tyshchenko V.M. Published on 20.08.2008].

The disadvantages of the method include the complexity of processing raw materials, including the use of chemicals for extraction and precipitation of pectin.

There is also known a method for obtaining pectin from production waste and a production line for implementing the method. The method involves washing the raw material with water, grinding it, after which hydrodynamic cavitation is carried out, sonication at a frequency of 300-400 Hz, and then acid hydrolysis at pH 5.0-6.0, temperature 68-72°C for 50-70 min . The resulting extract is separated, ultrafiltration purification of the pectin-containing extract is carried out, precipitation of pectin substances with calcium chloride and their purification with ethyl alcohol, [RF patent No. Authors: Agaev Nariman Musaevich (RU), Agaev Ramiz Narimanovich (RU), Agaev Farid Nariman oglu (RU). Published: 2009.05.10].

The disadvantages of the method include the complexity of processing raw materials and the complexity of the production line for the allocation of pectin.

There is a known method of obtaining pectin from vegetable raw materials that are treated at a temperature of 60-70°C with a composition of microbial enzymes, including pectin lyase, hemicellulase, amylase, and cellulase with an activity of 2000-7600 units/g and a protease with an activity of 70-280 units/g. In this case, the total dose of microbial enzymes is 0.05-0.1% by weight of the raw material. Next, filtration and concentration are carried out to a pectin content of 3-8%, after which the resulting concentrate is treated for 0.25-2 hours with a pectinesterase preparation with an activity of 70-280 units/g to obtain pectin. [Patent No. 2262865 - Method for the production of pectin. Internet resource. Access mode: http://allpatents.ru/patent/2262865.html].

The method does not provide for the process of pectin sterilization and, therefore, the product cannot be used in the food industry.

Known Israeli method of production of pectin by dry ultrasonic technology, ie. without the use of acids and alcohol, proposed by Isgoy.group [patent No. 1650064 "Method of pectin production using dry ultrasonic technology". The source of information. Internet resource. Access mode: https://info@isco.co.il].

The Israeli company ISCO GROUP offered to organize the production of food pectin in Tatarstan [Internet resource: https://iadevon.ru/news/other/izrailjredlozhil_organizovat_v_tatarstane_ekologic hnoe_proizvodstvo_pektina-6085].

However, this technology is classified by equipment manufacturers.

Meanwhile, pectin is necessary in medicine, as one of the means for binding and removing radionuclides deposited in the body to eliminate the consequences of accidents at nuclear power plants, such as those that occurred at Fukushima-1 or Chernobyl [Application for the alleged invention. "Pharmacological composition for the removal of radionuclides from the human body and the elimination of the consequences of exposure." Author: Gerasimov E.M. other].

The technical task set before the present invention was to develop a method for obtaining a pectin-containing composition from available raw materials, without the use of acids, alcohols and other aggressive or hard-to-reach chemical compounds, and in a form that is easily absorbed by the body of a person irradiated with deposited radionuclides.

The task was solved by two-stage grinding of pectin-containing raw materials, first on a knife grinder to a chip-like state, and then on an ultrasonic disintegrator to the size of nanoparticles, after which the pectin-containing mixture was sent to a low-temperature drying plant with a "fluidized bed" created by hot air at a temperature not exceeding 60 ° C and simultaneously produced its ozone or ultraviolet sterilization; after which the composition was compacted to the consistency of marshmallow and food flavoring was applied.

Example of a specific implementation No. 1

1. Pectin-containing raw materials, in particular, melons and pumpkins, which grow in unlimited quantities in the Orenburg region, are cleaned of stalks and seeds, washed in running water and placed in a chopper-disperser container; after filling the container, turn on a mechanical disperser and bring the raw material to a chip-like consistency; after that, the sensor of the ultrasonic disintegrator is introduced into the container, which works until the mixture has the consistency of sour cream.

For reference: Ultrasonic homogenizers (disintegrators) are devices for homogenizing samples when creating dispersions, emulsions, performing lysis of bacteria, yeast cells, for extracting protein, DNA, RNA and cellular components. They consist of an ultrasonic processor with programmable control and a digital display for setting and displaying operating parameters and a probe with a tip. [Ultrasonic homogenizers (disintegrators). Internet resource. Access mode: dia-m.ru> gomogenizatory-ultrazvukovye].

2a. The next step is drying the mixture in a fluidized bed dryer created by air flows from the bottom of the dryer, with air being supplied through holes in the bottom of the dryer before pumping and spraying the creamy composition. Drying is carried out with air at a temperature not exceeding 60°C. The technology for creating a "fluidized bed of grain" is disclosed in the utility model [Device for drying and sterilizing grain products: utility model 98091 Ros. Federation IPC ⁷ A23L 3/3409 / Tretyak L.N., Gerasimov E.M.]. The device for drying and sterilizing grain products consists of four functionally interconnected blocks: an air preparation unit, an ozone-air mixture preparation unit, a drying and sterilization unit for grain products, and a process control unit.

2b. Instead of ozone sterilization of the "fluidized bed", the sterilization of the "fluidized bed" with an ultraviolet emitter in the range of C=200-290 nm is allowed. For the inhibition of microorganisms controlled according to the sanitary legislation, an irradiation of not more than 2000 J/m ^{2 is} sufficient. It is known that ultraviolet radiation affects living microbiota cells without affecting the chemical composition of the food environment. [Kharitonov V.D., Sherstneva N.E. Influence of ultraviolet radiation on the main components and microbiological indicators of liquid food products // Proceedings of the Belarusian State University. Physiological, biochemical and molecular foundations of the functioning of biosystems, 2014 - V. 9, part 1 - S. 9-22]. Drying "fluidized bed" is carried out until the mixture turns into granules of the pectin-containing composition.

3. The loose mixture is pumped with an air stream to compact it to the consistency of marshmallow; at the same time, to form the structure of the marshmallow, a binder is introduced into the composition, for example, agar-agar polysaccharide.

For reference: Agar-agar is a hydrocolloid that forms strong gels, obtained from red seaweeds of the White Sea and the Pacific Ocean. From a chemical point of view, agar-agar is built from alternating molecules of D-galactose and 3,6-anhydro-1-galactose with a small amount of sulfate ester. Agar-agar dissolves well in hot water, and forms a strong gel when cooled. Used in the food industry. [Source: Internet resource. Access mode: //http: pripravim.cormpishhevye-dobavki/agar-agarb].

4. At the end of the compaction procedure, food flavoring is sprayed onto the marshmallow. The composition itself has a pleasant melon aroma. To enhance the flavor, you can apply any food flavoring to the surface of the marshmallow, for example, "Watermelon - flavor" with the aroma of ripe juicy watermelon, reminiscent of a hot summer [Fruit

flavors. Internet resource. Access mode:

https://kemaclub.ru/katalog/pishchevye-aromatizatory/fruit].

5. The composition, entering the human body, breaks down into sterilized and heat-treated microgranules, which quickly swell under the action of intestinal juice, which become available for the action of parietal intestinal digestion enzymes, in which the pectin polysaccharide is finally separated from the fiber and participates in the processes of binding radionuclides. At the same time, the pulp of melons and pumpkins retain their biologically useful properties, and potassium, calcium, beta-carotene and fiber of the raw material pulp additionally contribute to the elimination of organ-specific radionuclides (typical for emissions during accidents at nuclear power plants: iodine, cesium and technetium). Moreover, “pectin works” mainly in the intestinal tract, binding any radionuclides, and potassium, calcium and beta-carotene from the granules of the composition, being absorbed into the blood, neutralize organ-specific radionuclides in the organs. In this the applicant sees additional advantages of the claimed composition over the use of chemically "pure pectin".

In a known method for producing pectin, it is customary to repeatedly process raw materials under technological conditions with a composition of microbial enzymes to separate pure peptin [Patent No. 2262865 - Method for the production of pectin. Internet resource. Access mode: http://allpatents.ru/patent/2262865.htmll. In the claimed technical solution, the processing of the raw composition with enzymes was carried directly to the intestines of the consumer, maximally preparing the raw materials for the action of enzymes, both digestive and microbial, always present in the intestinal tract.

The objectives of the study did not include obtaining a chemically pure commodity polysaccharide "pectin" or developing a technology for its production with a high yield of products. A pectin-containing composition is claimed, which is used mainly for medical purposes, for the production of which pectin is not required to be purified from related components, which, moreover, have biologically useful properties.

Case Study #2

1. Pectin-containing raw materials, in particular, melons and pumpkins, are cleaned of stalks and seeds, washed in running water and placed in a chopper-disperser container; after filling the container, turn on the dispersant and bring the raw material to a chip-like consistency; after that, the sensor of the ultrasonic disintegrator is introduced into the container, which works until the mixture has the consistency of sour cream.

2. The composition is sent to an industrial freeze-drying vacuum dryer LG-50 for freeze-drying to the stage of powders that can be stored indefinitely and, when water is added, acquire the primary properties of the raw material [Internet resource. Access mode: https://minipress.ru/katalog/sublimationnye-liofilnye-vakuumnye-sushki/vakuumnaya-liofinaya-sublimatsionnaya-suhilka-lg-50].

3. The main work on obtaining pure pectin is performed by bacteria and enzymes of the human intestine in the process of parietal digestion; Purified polysaccharide (pectin) helps to bind radionuclides in the intestinal section of the small intestine and remove them from the body. At the same time, potassium, calcium, beta-carotene and fiber of the pulp of fruit raw materials stored in the composition, being absorbed into the blood, contribute to a more complete binding of organ-specific radionuclides of iodine, cesium and technetium and their removal from the human body.

The claimed method differs from analogues in that it uses only physical methods of influencing pectin-containing raw materials without the use of acids, enzymes or alcohol, and the composition is sterilized by ozone or ultraviolet irradiation and given the form of an edible delicacy (marshmallow), while all biologically useful properties of pectin-containing raw materials.

The disadvantages of all analogues include the fact of low extractability of pectin from raw materials: no more than 15-18%, while in the claimed method, all 100% of the pectin composition of the raw material is used by the human body.

All this allows us to talk about the patentability of the claimed technical solution.

Claims (1)

A method for producing a pectin-containing composition, characterized in that it provides for a two-stage grinding of pectin-containing raw materials, first on a knife grinder to a chip-like state, and then on an ultrasonic disintegrator to the consistency of sour cream, drying the mixture in a low-temperature drying plant with a "fluidized bed" created by hot air at a temperature not exceeding 60°C, and simultaneous sterilization with an ozone-air mixture or ultraviolet radiation, after which the composition is compacted to the consistency of a marshmallow and food flavoring is sprayed.