RU2789755C1 - Food product and method for food preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: puree product is proposed, which is made from a mixture containing vegetable food components with the addition of orange or apple juice and water, has a homogeneous structure, and vegetable food components include crushed sprouted grains of cereals or legumes and at least one crushed component selected from a group including fruits, vegetables, berries and pine nuts, while the ratio of all initial components is, by weight %: sprouted grains of cereals or legumes 10-35; a component selected from a group including fruits, vegetables, berries, pine nuts, 25-50; orange or apple juice and water the rest, and as grains of cereals or legumes wheat, oats, peas are used, as fruits and berries, an apple and/or apricot and/or pear and/or banana and/or strawberry and/or strawberry and/or peach and/or orange and/or tangerine and/or prunes are used, and/or kiwi, and /or melon, and/or persimmon, as vegetables - carrots and/or pumpkin. In this case, the food product in the form of puree additionally includes kelp algae, and the particle size of the crushed component of the mixture is 10-30 microns. A method for producing this food product in the form of puree is also proposed, which provides for loading a mixture of pre-prepared components into a rotary-type cavitation unit, in which, for 30-40 minutes, all components are dispersed in a closed volume without air access, while ensuring fine crushing of the mixture, homogenization and pasteurization of the finished product by means of hydrodynamic cavitation technology.

EFFECT: present invention enables to improve the organoleptic properties of the product by increasing its beneficial effect on the human body and improving its digestibility, as well as in ensuring the duration of the shelf life without the addition of special chemical additives.

4 cl, 1 tbl

Description

The claimed technical solution relates to the food industry, and can be used in the production of mashed potatoes, cereals, etc.

The prior art nutritional composition containing fruit and vegetable puree, dextrose, carbohydrate and protein fractions, grains, flavorings and caffeine. RF patent No. 2557162, IPC A23L1 / 06; A23L1/212; A23L1/29; A23L2/02; A23L2/60, published 20.07.2015.

A known method for producing puree from gooseberry fruits, in which gooseberry fruits are exposed to microwave energy with a frequency of 2450 MHz at a power of 800 watts in one stage, in which the fruits are processed for 2-2.5 minutes to a final heating temperature of 85-95 °С, solids content 12-14%. After processing with microwave energy, the product is rubbed through a sieve, followed by separation of the cake from the puree. RF patent 2622261, IPC A23B 7/015; A23L 21/00; A23L 19/00, published 06/13/2017.

A known method for the production of fruit puree, in which apples, pears, plums, apricots and peaches are washed, inspected, cleaned, crushed in a colloid mill and mixed in a ratio of 25:25:20:15:15, heated in an autoclave at a pressure of 0, 2 MPa to a temperature of 120 ° C, after which the resulting fruit and fruit mixture is sprayed in a vacuum chamber at a pressure of 4 ... 7 kPa and a thermostating temperature of 40 ... bring to 23 ... 27%, then 90% sugar syrup is introduced into the obtained fruit and fruit puree in the amount of 70% of the initial mass of the fruit and fruit mixture and the resulting mixture is heated to 78 ° C at a pressure of 7 kPa until fruit and fruit puree is obtained with a humidity of 34%. A functional grain-based food product is known, including sprouted, fried, crushed cereal grains, and additives in the form of dried fruits and berries in the following ratio of components: germinated grains - 85-95%, dried fruits and berries - 5-15%. The resulting product can be mixed with water, kefir, oil to make cereals, smoothies, desserts, and so on. RF patent No. 2463809, IPC A23L 1/172, published 10/20/2012.

The vast majority of well-known products like puree are produced either using various chemicals in the formulation, as well as external heat sources, or have a very short shelf life. Under the influence of high temperatures, for example, when mashed potatoes are boiled, their benefits are significantly reduced and taste is lost. At the same time, sprouted grains themselves do not have a pronounced taste and smell, which leads to the need to add sugar, salt and flavorings to products containing them to enhance the taste characteristics.

The objective of the claimed invention is to create a tasty and healthy food product, characterized by a long shelf life without the addition of preservatives, stabilizers, flavor enhancers and other chemical additives.

The technical result of the claimed technical solution is to improve the organoleptic properties of the product, to increase its beneficial effect on the human body and improve its digestibility, as well as to ensure a long shelf life without the addition of special chemical additives.

The claimed technical results are achieved by the fact that the food product containing plant food components has a homogeneous structure, plant food components include crushed sprouted grains of cereals or legumes and at least one crushed component selected from the group including fruits, vegetables, berries and nuts, additionally includes juice and water, while the ratio of all components is, wt %: germinated grains of cereals or legumes - 10-35; component selected from the group including fruits, vegetables, berries, nuts - 25-50; juice and water - the rest. As fruits, apple, apricot, pear, banana, strawberry, strawberry, peach, orange, tangerine, prunes, kiwi, melon and/or persimmon can be used. As vegetables, carrots and/or pumpkins can be used. Pine nuts can be used as nuts. The food product may further include algae. The juice can be orange and/or apple juice. Preferably, the particle size of the ground component of the mixture is 10-30 microns. A method for preparing a food product is also claimed, in which all components are dispersed in a closed volume without air access by means of hydrodynamic cavitation technology, while the dispersion process includes fine crushing, homogenization and pasteurization.

Due to the unique composition, which includes 10-35% germinated grains of cereals or legumes, 25-50% fruits, vegetables, berries and / or nuts, juice and water, the food product has unique properties, which include, in particular, improved organoleptic properties. with the complete absence of flavoring and aromatic additives, digestibility, a balanced ratio of micro-macroelements, etc. Due to its homogeneous structure, taking into account the declared composition, the product is characterized by an ideal perception by the human body and maximum benefit for it. The homogeneous structure of the mixture of sprouted grains, juices, water and fruits, vegetables, berries, nuts allows you to achieve bright taste characteristics without the addition of sugar and flavor enhancers, since each smallest particle of the product already contains fragments of crushed plants and fruits with their own unique organoleptic characteristics, and crushed germinated grains of cereals or legumes, which have a complex of valuable amino acids corresponding to proteins of animal origin, which determines the nutritional value of the finished food product. Thus, a portion of the claimed product is characterized by the ability to both effectively saturate the human body and satisfy its taste needs.

At the same time, the greater the degree of grinding of the components, that is, the smaller the particle size of the component, the stronger the taste saturation of the finished product and the better its digestibility. Preferably, the particle size of the ground component of the mixture is 10-30 microns. This range of particle sizes has been experimentally determined as the most effective for achieving a technical result.

In various interpretations, sprouted grain is used in the production of food (mainly bread). So, for example, in a grain of wheat germinated up to 2 mm, not only practically all the amino acids and vitamins necessary for the body are concentrated, but their content also increases. This is because at the time of active growth, the wheat grain synthesizes nutrients in reserve, which pass into a more active form. At the same time, the synergistic effect increases, which is expressed in the interaction of useful substances, their influence on each other. In addition, in the process of growth, substances are destroyed in the grains that interfere with the good absorption of all nutrients in the human body. Thus, the beneficial effect of sprouted grains is expressed in the normalization of the microflora of the gastrointestinal tract, the improvement of metabolism, and the cleansing of the body; helps to improve the general well-being of people, in particular, those suffering from allergies, increase the endurance of the body.

Also claimed is a method for preparing a food product, including 10-35% germinated grains of cereals or legumes, 25-50% fruits, vegetables, berries and / or nuts, juice and water, in which all components are dispersed in a closed volume using hydrodynamic cavitation technology. without air access, including fine crushing, homogenization, and pasteurization of the product. Cavitation allows you to destroy the shell of the food cell, reaching the transfer of shells of grain and fruits or plants into a paste; achieve the transition of fruit propectin into pectin; convert fiber into a finely dispersed and water-soluble form, which helps to reduce glucose and cholesterol in the blood; convert micro- and macroelements into a chelate form, which is more accessible for direct absorption by the body; to carry out, under the influence of temperature, pressure and enzymes of germinated grain, the transformation of starch into easily digestible simple sugars (maltose, dextrose); save, due to the enzymatic hydrolysis of germinated grain, all vitamins and amino acids in full; transfer the protein of germinated grain into a state easily digestible by the body; to ensure the ability of the product for long-term storage in the package at room temperature (up to 1 year). In addition, cavitation makes it possible to heat the ingredients without heating them from external sources: the heating of the mixture is due to the presence of high energies at the disappearance points of cavitation bubbles. In the process of processing the mixture, a product is obtained that contains enough natural pectin and starch to thicken it to a thick puree or jam.

It was also found that cavitation allows for the disinfection of grain and other products, as well as for the decomposition of mycotoxins and pesticides.

Grains of wheat and oats can be used as cereal grains.

Pea grains can be used as grains of legumes.

Sprouted cereals and beans are the basis of the product.

The food product is a fruit puree based on germinated cereals and/or legumes with the addition of, for example, apricots, pears, bananas, strawberries, strawberries, peaches, oranges, tangerines, plums, kiwi, melons, persimmons, etc.; fruit and nut puree - with the addition of, for example, prunes with pine nuts; vegetable and fruit puree - with the addition of, for example, carrots, pumpkins, apricots, etc.; kelp can be added to vegetable-fruit puree. Fruits and vegetables can be used fresh, frozen or dried.

The juice used is apple and/or orange juice.

Examples of component compositions of a food product are presented in Table 1.

Table 1

Prescription number Component composition, wt. % 1 germinated wheat grains 20
banana 15
apple 15
orange juice 20
water 30 2 germinated wheat grains 15
orange 15
prunes 20
apple juice 25
water 25 3 germinated oat grains 25
apricot 25
apple juice 30
water 20 4 sprouted pea seeds 35
melon 25
apple juice 20
water 20 5 sprouted pea seeds 25
mandarin 35
apple juice 25
water 15 6 germinated wheat grains 15
pear 20
prunes 20
pine nuts 10
orange juice 20
water 15

It is preferable to select the components in such a way that the magnesium, calcium and phosphorus contained in them after processing in the cavitation plant are in the final product in the ratios:

- calcium: phosphorus (1:1.5);

- calcium: magnesium (1:0.5).

If these proportions are not observed, these elements compete with each other in the process of absorption by the body, respectively, the amount of one element will be absorbed less in proportion to the absorbed amount of another element. It should also be noted that for the successful absorption of iron, ascorbic acid is required for its oxidation and B vitamins, that is, everything that is contained in natural plant components without chemical additives.

The preferred embodiment of the food product is presented below.

The grain (legumes) pre-sprouted in an accelerated way, together with the rest, crushed to 20-40 mm, mixture components are loaded into a rotary-type cavitation installation, where they are subjected to hydrodynamic cavitation dispersion under pressure for 30-40 minutes. The mixture dispersion process combines three processes that take place in a closed volume without air access: fine crushing, intensive mixing (homogenization) and product pasteurization.

Peel, seeds from fruits and berries, grain shell under the influence of cavitation, pressure and increasing temperature inside the installation turn the loaded mixture into a finely dispersed mass of 10-30 microns in size, which is perfectly accessible for processing by microflora in the human gastrointestinal tract and requires a minimum amount of energy for its digestion.

The resulting puree is packaged in sterile packaging and sealed, after which the finished product can be stored for a long time without losing its organoleptic characteristics and useful properties of the components.

Food products prepared, in particular, according to recipes 1-6, are unique nutritious products with a diverse and vibrant flavor range and a wide range of nutrients. The claimed solution ensures the production of fundamentally new food products, which combine unique components, forming a single homogeneous structure, while maintaining and improving the beneficial properties of the ingredients. The resulting puree does not contain preservatives, sugars, thickeners, and other chemical additives, while it is not perishable. In 100-150 g of the proposed product, all micro and macro elements are in sufficient quantities for daily consumption or to maintain the body in a normal state.

Claims (6)

1. Food product in the form of a puree, characterized in that it is made from a mixture containing vegetable food components with the addition of orange or apple juice and water, has a homogeneous structure, and vegetable food components include crushed germinated grains of cereals or legumes and at least at least one crushed component selected from the group including fruits, vegetables, berries and pine nuts, while the ratio of all initial components is, wt.%: sprouted grains of cereals or legumes cultures 10-35 component selected from the group consisting of fruits, vegetables, berries, pine nuts, 25-50 orange or apple juice and water rest, moreover, grains of wheat, oats, peas are used as grains of cereals or legumes; apple and/or apricot and/or pear and/or banana and/or strawberries and/or strawberries are used as fruits and berries, and /or peach, and/or orange, and/or tangerine, and/or prunes, and/or kiwi, and/or melon, and/or persimmon, carrots and/or pumpkin as vegetables. 2. Food product in the form of puree according to claim 1, characterized in that it additionally includes kelp algae. 3. Food product in the form of puree according to claim 1, characterized in that the particle size of the crushed component of the mixture is 10-30 microns. 4. A method of preparing a food product in the form of puree according to any one of paragraphs. 1-3, characterized in that it involves loading a mixture of pre-prepared components into a rotary-type cavitation installation, in which for 30-40 minutes, by means of hydrodynamic cavitation technology, dispersion is carried out in a closed volume without air access of all components, while ensuring fine crushing of the mixture, homogenization and pasteurization of the finished product.