RU2766459C2 - Food product including an algal component - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: food product comprises an algae processing product in the form of an algal gel in an amount of 5.0÷20.0%, and a wet fruit-based substance in the form of fruit puree, and/or fruit juice, and/or vegetable puree, and/or vegetable juice, and/or berry puree, and/or berry juice in an amount of 95.0÷80.0%.EFFECT: invention provides a possibility of creating a product carrying additional nutritional value for a wide range of consumers and appealing in terms of direct consumption, i.e., exhibiting good organoleptic properties, as well as providing the product with microelements, including iodine compounds, plant-based fibres, polysaccharides, for particularly sensitive categories of consumers of the product.10 cl, 33 ex

Description

The invention relates to the food industry, namely to fruit-based foods with the addition of algae components. The product can be used to feed various age groups, including children after breastfeeding has been discontinued.

Fruit-based food options are known from the prior art.

A drink composition containing CLA is known (patent RU 2 491 837, application: 2009143321/10 dated 23.04.2008, convention priority EP 07251722.0 24.04.2007, patent holder IPID NUTRISHN B.V.). The composition of the drink contains fat, which includes at least 40 wt. % conjugated linoleic acid (CLA) in the form of triglyceride, protein from 2 to 8 wt. %, a thickener and an aqueous phase, while the composition does not contain sugar or contains less than 4 wt. %.

Variants of vegetable and fruit and vegetable lozenges are known (patent RU 2 569 480, application 2014107947/13, priority 02.08.2012, convention priority 03.08.2011 US 61/514,561, patent holder NESTEK S.A.), which are homogeneous compositions in the form of plastic mass on fruits, in the form of vegetable or vegetable/fruit lozenges, the content of which is 75 wt. % of one vegetable or 15 wt. % of one vegetable and 40 wt. % of one fruit. The product has a water activity in the range of about 0.3 to 1.0.

The disadvantage of this invention is the limitation in application for certain categories of consumers, for example, for baby food or specialized therapeutic and dietary preventive nutrition.

A functional food product is known (patent RU 2 385 654, application 2008126415/13, priority dated 07/01/2008, published: 04/10/2010, patent holder Federal State Unitary Enterprise "All-Russian Research Institute of Fisheries and Oceanography"), which contains algal extract , extracts of terrestrial fragrant herbs, glucose and citric acid.

The disadvantage is the low attractiveness of the product for a number of sensitive population groups.

Puree compositions with certain carbohydrate ratios are known (patent RU 2 565 084, application: 2013151075/13, priority 01/03/2013, convention priority: 05/07/2012 US 61/643,371; 05/11/2012 US 61/645,808; 05/23/2012 US 61/650,817; 09/07/2012 US 61/697,903; 10/19/2012 US 61/716,012, patent holder PREMIER NEWS CORPORATION), containing a fruit component from about 60 to about 90 wt. % nutritional composition in puree form; nut component and carbohydrate component of saccharides.

The disadvantage of this invention may be the limited use for some population groups, due to food intolerance to nut components, as well as insufficient enrichment of the product with trace elements such as iodine.

The trends of recent years show that in order to obtain additional nutritional value, the use of biologically active food supplements (BAA) is increasing, which have two disadvantages for the consumer, consisting in the form of their implementation (types, capsules, tablet forms, concentrates) and lost taste and aroma properties. As a result, the aim of the present invention is to create a product that has additional nutritional value for a wide range of consumers and is attractive from the standpoint of direct consumption (that is, have good organoleptic properties).

The technical result consists in providing microelements, including iodine compounds, plant fibers, polysaccharides, for especially sensitive categories of product consumers with attractive organoleptic properties.

Organic iodine, unlike mineral iodine, is in a bound state, and does not enter into most chemical reactions with organic substances of the body. At the same time, iodine, entering through the digestive tract to the liver, is split off from the amino acid (tyrosine, histidine) under the action of enzymes and is used for the synthesis of thyroid hormones. The mechanism of regulation of organic iodine coming from the outside is controlled through the homeostasis system, and its breakdown is strictly individual, depending on the needs of the body. Excess organic iodine (not demanded by the thyroid gland) is naturally excreted from the body, therefore it is not able to accumulate iodine compounds and any corresponding negative consequences.

An important feature of seaweed lipids is the high content of polyunsaturated fatty acids (PUFAs) with 20 carbon atoms, in particular, eicosapentaenoic acid, which can affect cognitive, immune functions, and the implementation of the immune response. PUFAs, especially the omega-3 family, are an important essential (indispensable) factor for baby food, having a pronounced effect on the body:

- are part of the structural components of cell membranes, affecting their permeability, fluidity, activity of built-in enzymes^

For alginates contained in kelp, the following types of biological activity are characteristic: hypolipidemic effect; antitoxic and antiradiation action - effective and safe binding of heavy metals (lead, mercury), radioactive compounds (cesium, strontium) and their removal from the body.

- maintenance of natural intestinal microflora; hemostatic action; improvement of intestinal motor function; enveloping action; slowing down the rate of absorption of glucose from the small intestine; suppression of the activity of facultative flora (candida and staphylococci);

Sulfated polysaccharides (fucoidans) of brown algae have a wide range of biological activity. For example, fucoidans act as both promoters and inhibitors of biological reactions, including those associated with the implementation of inflammation.

The use of kelp as a source of organic iodine in baby food products can serve as one of the ways for individual prevention of iodine deficiency diseases with minimal side effects. The rich mineral composition of seaweed can provide the child's body with an additional amount of a number of minerals: iron, manganese, zinc, chromium, copper, molybdenum, cobalt. The value of including kelp in baby food is associated with a high content of polysaccharides that perform the functions of dietary fiber in the body and have their inherent properties, mainly to maintain an adequate state of the gastrointestinal tract.

The task and the specified technical result are achieved by the fact that the food product contains a product of algae processing in the form of algae gel in the amount of 5.0÷20.0% and a wet substance based on fruits in the form of fruit puree and/or fruit juice and/or vegetable puree and/or vegetable juice and/or berry puree and/or berry juice in the amount of 95.0÷80.0%. Combinations are possible at a ratio of puree and juice of 0.1 ÷ 0.4. Preferably, brown seaweeds are used, such as fucus and/or kelp. The food product may be a drink, smoothie, or fruit-based solid meal replacement, and it contains at least 25.0 wt. % water, which may be included as relatively pure water or as part of another material such as, for example, fruit and/or algae. The fruit component may be selected from the group of fruits including apple, banana, pear, apricot, peach, nectarine, plum and combinations thereof, or the group of vegetables may be selected from the group including tomato, carrot, celery, cucumber, cabbage, beetroot and combinations thereof, or a group of berries including raspberries, strawberries, blueberries, currants, cherries, and combinations thereof.

The simultaneous combination in the claimed food product of algae processing products and fruit-based wet substance allows for a synergistic effect, which consists in increasing the organoleptic attractiveness of the product for consumers regardless of age group, as well as nutritional attractiveness, due to the provision of natural sources of trace elements such as iodine, and vegetable fibers.

The introduction of a product of algae processing in the form of a gel in an amount of 5.0 ÷ 20.0% from the composition of brown seaweed enriches the food product with natural (vegetable) iodine, vegetable dietary fibers (alginates) and other macro- and microelements contained in algae.

The introduction of fruit puree and/or fruit juice and/or vegetable puree and/or vegetable juice and/or berry puree and/or berry juice into the product as a wet substance, as well as their combinations, ensures adequate taste perception of any category of people - attractive organoleptic properties . The ratio of puree and juice is selected from the range of 0.1÷0.4.

The production of a food product in the form of drinks, cocktails or fruit-based meal replacements (such as puree, paste), with a water content of at least 25.0 wt. % is appropriate in terms of food attractiveness for a wide range of consumers, including children, provides ease of use.

The provision of water can be realized by introducing pure water or as part of the wet fruit component and/or algae processing product.

To obtain the claimed product, standard technologies for preparing components, mixing, homogenizing the mixture, pasteurization and sterilization can be used. Accordingly, the prepared algae processing product in the form of a gel is placed in a cooking vessel, where it is heated to 60÷65°C, then the wet substance of the fruit component, mainly fruit, vegetable, berry, or their combinations, is added, if necessary, food additives, such as ascorbic acid to create an organoleptic appeal. Then the mass is homogenized for 10-45 minutes. After that, the mass is pasteurized for 10÷15 minutes at t 83÷85°C. On average, the resulting product contains from 100 micrograms of organic iodine and from 1.0 g of dietary fiber (alginates) per 100 g of the finished product. The presence of a significant amount of iodine in the product makes it possible to use it as an additional measure for the prevention of iodine deficiency.

The presence of polysaccharides (alginic acids, mannitol, manganese, fucoidan, laminaran), which perform the function of dietary fiber, ensure adequate functioning of the gastrointestinal tract, including its motor functions, including in children.

If the recommendations on the inclusion of algal components in the product are followed, an adequate taste perception of the product by the children's population is achieved. The components of the claimed product in the proposed ratio have a synergistic effect, due to which the claimed product is attractive for consumption due to its high organoleptic properties, ease of use, and also by providing the body with these beneficial substances that act purposefully to improve the body, mainly the gastrointestinal tract.

Example 1 A food product containing 85.0% applesauce and 15.0% brown algae gel. It has a puree-like consistency.

Example 2. A food product that contains apple puree 45.0%, pear puree 40.0%, kelp algae gel 15.0%. It has a puree-like consistency.

Example 3 Food product containing 90.0% applesauce, 10.0% brown seaweed gel. It has a puree-like consistency.

Example 4 Food product containing 80.0% tomato puree and 20.0% fucus gel. The product has a puree-like consistency.

Example 5 Food product containing 82.3% banana puree and 17.7% kelp gel. The product has a pasty texture.

Example 6 Food product containing 47.0% apple puree, 40.0% pear puree, and 13.0% brown seaweed gel. The product has a puree-like consistency.

Example 7. A food product containing 95.0% applesauce, 5.0% kelp gel. The product is a puree-like consistency.

Example 8. A food product containing 75.0% tomato puree, 25% beetroot puree, and 5.0% fucus gel. The product is a pasty consistency. Visible inclusions of an algal component are allowed.

Example 9. A food product that contains apple puree 47.0%, pear puree 43%, kelp gel 5.0%. The product is a puree-like consistency.

Example 10 Food product containing 97.0% applesauce, 3.0% brown seaweed gel. The product is a puree-like consistency.

Example 11 Food product containing 97.0% carrot puree and 3.0% fucus algae gel. The product is a puree-like consistency. Visible inclusions of an algal component are acceptable.

Example 12. A food product containing 54.0% carrot puree, 43.0% beetroot puree, and 3.0% fucus algae gel. The product is a puree-like consistency with visible inclusions of the algae component.

Example 13 Food product containing 85.0% apple juice and 15.0% kelp gel. The product is a drink, uniform in color, with acceptable sediment at the bottom of the container.

Example 14 A food product containing 65.0% tomato juice, 20.0% carrot juice and 15.0% kelp gel. The product is a drink that is uniform in color, with an acceptable puree-like sediment at the bottom of the container.

Example 15 A food product containing 93.0% apple juice and 7.0% brown seaweed gel. The product is a drink, uniform in color, with acceptable sediment at the bottom of the container.

Example 16 A food product containing apple juice 73.0%, plum juice 20.0%% and algae gel 7.0%. The product is a drink, with acceptable sediment at the bottom of the container.

Example 17 Food product containing 95.0% apple juice and 5.0% kelp gel. The product is a drink, with acceptable sediment at the bottom of the container.

Example 18 A food product containing 95.0% tomato juice and 5.0% fucus gel. The product is a drink, with acceptable sediment at the bottom of the container.

Example 19 Food product containing 75.0% apple juice, 20.0% plum juice and 5.0% kelp gel. The product is a drink, with acceptable sediment at the bottom of the container.

Example 20 Food product containing 75.0% apple juice, 20.0% strawberry juice and 5.0% kelp gel. The product is a drink, with acceptable sediment at the bottom of the container.

Example 21 Food product containing 97.0% apple juice and 3.0% kelp gel. The product is a drink, with acceptable sediment at the bottom of the container.

Example 22 A food product containing 77.0% tomato juice, 20.0% carrot juice and 3.0% algae and fucus gel. The product is a drink, with acceptable sediment at the bottom of the container.

Example 23 A food product containing 77.0% cherry juice, 20.0% strawberry juice and 3.0% kelp gel. The product is a drink, with acceptable sediment at the bottom of the container.

Example 24 Food product containing 70.0% apple juice, 15.0% applesauce and 15.0% kelp gel. The product is a drink with increased density.

Example 25 A food product containing 70.0% carrot puree, 15.0% celery juice and 15.0% fucus algae gel. The product is a drink with increased density.

Example 26 Food product containing 70.0% strawberry juice, 15.0% applesauce and 15.0% kelp gel. The product is a drink with increased density.

Example 27 Food product containing 70.0% apple juice, 17.0% applesauce and 13.0% kelp gel. The product is a drink with increased density.

Example 28 A food product containing 70.0% tomato juice, 17.0% beetroot puree and 13.0% fucus algae gel. The product is a drink with increased density.

Example 29 A food product containing 80.0% apple juice, 15.0% pear puree and 5.0% kelp gel. The product is a drink with increased density.

Example 30 Food product containing 80.0% carrot juice, 15.0% tomato puree and 5.0% fucus algae gel. The product is a drink with increased density.

Example 31 Food product containing 80.0% cherry juice, 15.0% applesauce and 5.0% kelp gel. The product is a drink with increased density.

Example 32 A food product containing 80.0% juice of tomato juice, 17.0% carrot puree and 3.0% fucus algae gel. The product is a drink with increased density.

Example 33 Food product containing 80.0% strawberry juice, 17.0% banana puree and 3.0% kelp gel. The product is a drink with increased density.

The claimed food product, including the disclosed variants of its implementation, can be used as an additional meal, snack, in conjunction with one of the meals or personal recommendations of a nutritionist, nutritionist, pediatrician.

A person skilled in the art will appreciate many other embodiments of the invention presented in the above description. Therefore, it should be understood that the invention is not limited to the specific disclosure of the embodiment and other embodiments may be included within the scope of the proposed claims.

Claims (10)

1. A food product containing a product of algae processing in the form of algae gel in the amount of 5.0÷20.0% and a wet substance based on fruits in the form of fruit puree and/or fruit juice and/or vegetable puree and/or vegetable juice and/or berry puree and/or berry juice in the amount of 95.0÷80.0%. 2. The food product according to claim 1, wherein the seaweed is brown seaweed. 3. A food product according to claim 2, wherein the brown seaweed is fucus and/or kelp. 4. A food product according to claim 1, where the ratio of puree and juice is 0.1÷0.4. 5. The food product according to claim 1, preferably containing at least 25.0 wt. % water. 6. Food product according to claim 5, characterized in that the water can be included in the form of relatively pure water or as part of another material, such as, for example, fruit and/or algal components. 7. A food product according to claim 1, characterized in that at least one fruit is selected from the group consisting of apple, banana, pear, apricot, peach, nectarine, plum, and combinations thereof. 8. A food product according to claim. 1, characterized in that at least one vegetable is selected from the group including tomato, carrot, celery, cucumber, cabbage, beets and combinations thereof. 9. A food product according to claim 1, characterized in that at least one berry is selected from the group consisting of raspberries, strawberries, blueberries, currants, cherries and combinations thereof. 10. Food product according to any one of paragraphs. 1-9, which is a fruit-based drink, smoothie, or meal replacement.