RU2800960C1 - Algae food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: food product includes an algae processing product and a fruit-based wet 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, the crushed algae in the amount of 1÷ 20% are used, the rest is fruit based wet substance.

EFFECT: expanding the range of products based on algae for the prevention of iodine deficiency, which provide microelements, including iodine compounds, plant fibers, polysaccharides, for especially sensitive categories of consumers with a product, and at the same time have attractive organoleptic properties.

5 cl, 11 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.

The following analogues are known from the prior art.

A drink composition containing CLA is known (patent RU 2491837, application: 2009143321/10 dated 04/23/2008, convention priority 04/24/2007 EP 07251722.0, 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 NESTEC 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 these inventions 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 2385654, 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 ground fragrant herbs, glucose and citric acid.

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

Known compositions in the form of puree having certain carbohydrate ratios (patent RU 2565084, application: 2013151075/13, priority 01/03/2013, convention priority: 05/07/2012 US 61/643,371; 05/11/2012 US 61/645,808; 05/23/20 12 US 61 /650,817; 09/07/2012 US 61/697,903; 10/19/2012 US 61/716,012, patentee PREMIER NEWTRESSION 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 object of the present invention is to provide a product that has additional nutritional value for a wide range of consumers and is attractive from the standpoint of direct consumption (ie, have good organoleptic properties).

A food product is known that includes an algal component (patent RU 2766459, IPC A23L 29/256, application: 2020125218, priority 07/28/2020, patent holder Limited Liability Company Scientific Production Association "Biomedical Innovative Technologies"), including a product of algae processing in the amount of 5, 0÷20.0% and fruit based wet 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 the amount of 95, 0÷80.0%. Algae gel, mainly fucus and/or kelp, is used as the algal component.

Due to the fact that the algal component added to the product is subjected to a single temperature effect (at the last stage of preparation of the final product, the drying of algae is carried out in places of extraction under natural conditions), the product retains a greater amount of organic iodine and macro- and microelements that are contained in algae (kelp, fucus).

Recently, there has been a tendency in the food industry to create high-quality products for the functional nutrition of the population, including baby food enriched with vitamins, minerals, pre- and probiotics.

To expand the range of similar baby food products that contribute to the prevention of iodine deficiency, manufacturers are invited to use brown seaweed as one of the components, which have a long experience of being used in the nutrition of the population of the Russian Federation. Seaweed is traditionally used as an ingredient in the food industry for the manufacture of therapeutic and prophylactic products, as well as fillers, thickeners and stabilizers, gelling additives. For use in food production, algae are prepared in ice cream, salted, pickled and dried form. The nutritional value of kelp is determined by the content of organic salts, minerals (potassium, sodium, calcium, magnesium, phosphorus), including trace elements (iodine, iron, manganese, zinc, chromium, copper, molybdenum, cobalt, etc.). The therapeutic and prophylactic properties of algae (Japanese and sugary kelp) have been established, in particular, the radioprotective effect - reducing the dose of internal irradiation of the body with cesium-137, strontium-85, increasing the body's resistance and reducing the risk of oncological diseases [see. Medicinal properties of food plants. Under the general editorship of prof. T.L. Kiseleva. Moscow 2007; Handbook on the chemical composition and technological properties of algae, invertebrates and marine mammals. Edited by V.P. Bykov. Moscow. Publishing house VNIRO, 1999.]. The biological value of seaweed is due to the significant content of iodine and dietary fiber in them. Up to 95% of iodine in kelp is in the form of organic compounds, of which 10% is associated with protein, which in a number of studies has shown optimal absorption of iodine from seaweed [see. Belyavskaya I., Chernykh V., Akimov V., Politov Yu. // The use of seaweed in the production of bakery products // Bread products. - 2011. - No. 7. S. 38-40.].

The technical result consists in expanding the range of food products based on natural plant components, namely seaweed, taking into account the provision of organoleptic appeal to the consumer.

This technical result is achieved by the fact that in a food product, including a product of algae processing 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, according to the invention crushed algae are used in an amount of 1%÷20%, the rest is a wet substance based on fruits. In this case, they can be used as dry algae in the form of their powder or crushed, crushed thalli, as well as wet crushed (rubbed) thallus by homogenization. For the purposes of the invention, it is expedient to use brown algae of the Fucus and/or Laminaria species.

The simultaneous combination in the claimed food product of algae processed products in a crushed form and a wet substance based on fruits provides 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 microelements, such like iodine and using less algae product while maintaining the same efficiency.

The introduction of crushed algae in the amount of 1.0 ÷ 20% into the product enriches the food product with natural (vegetable) iodine in an amount corresponding to the recommendations of the World Health Organization (WHO) on the iodine content in food products, it is allowed to add from 10 to 30% of the daily iodine intake [ Pilipenko T.V. // Functional food products for the prevention of iodine deficiency diseases // Problems of economics and management in trade and industry. - 2014. - No. S1. S. 73-77]. At the same time, the product is enriched with digestible iodine, on average, from 150 μg to 3000 μg per 100 g of the finished food product.

For the purposes of the invention, it is expedient to use brown algae of the species Fucus and/or Laminaria, as the most traditional in the diet of the population.

To obtain the claimed product, standard technologies for preparing components, mixing, homogenizing the mixture, pasteurization and sterilization can be used. We give examples of the implementation of obtaining the claimed substance.

Accordingly prepared fruit processing product - a wet fruit component, mainly fruit, vegetable, berry or combinations thereof, is placed in a cooking container, where it is heated to 60 ÷ 65 ° C, then the algae processing product is added in the form of crushed thalli (dry - powdered crushed, chopped; wet - homogenized) in accordance with the recipe. If necessary, food additives, such as ascorbic acid, are added to the mixture to create organoleptic appeal and increase shelf life and shelf life. Then the mass is homogenized for 10÷15 minutes. After that, the mass is pasteurized or sterilized for 10÷15 minutes at t 80÷95°C. On average, the resulting product contains from 150 µg to 3000 µg of organic iodine, the amount absorbed by the body is 15% of the indicated content.

Accordingly prepared fruit processing product - wet fruit component - apple puree in the amount of 88.4 kg, is placed in a cooking container, where it is heated to 60÷65 ° C, then the algae processing product is added in the form of crushed thalli of brown seaweed to a powdery state in the amount of 15.6 kg. Then the mass is homogenized for 10÷15 minutes. After that, the mass is pasteurized or sterilized for 10÷15 minutes at t 80÷95°C. The output of the finished product is 100 kg, taking into account boiling and technological losses. On average, the resulting product contains from 150 µg to 3000 µg of organic iodine, the amount absorbed by the body is 15% of the indicated content.

Accordingly prepared fruit processing product - blueberry juice in the amount of 98.8 kg, is placed in a cooking container, where it is heated to 60 ÷ 65 ° C, then the algae processing product is added in the form of crushed thalli - wet homogenized kelp algae in the amount of 5.2 kg, which are prepared in a separate special container (dry thalli of algae are loaded into a container, filled with water in a ratio of 1:3, 1:5, then homogenized for 1÷3 hours until a homogeneous mass is obtained). Then carry out homogenization and alteration of the mass for 10÷15 minutes. After that, the mass is pasteurized or sterilized for 10÷15 minutes at t 80÷95°C. The output of the finished product is 100 kg, taking into account boiling and technological losses. On average, the resulting product contains from 150 µg to 3000 µg of organic iodine, the amount absorbed by the body is 15% of the indicated content.

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, both one-time and in agreement with the doctor during a specified period.

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

Subject to the declared content of the inclusion of algal components in the product, an adequate taste perception of the product by the children's population is achieved. If the proportion of the algal component is exceeded, the amount of permissible, safe consumption of iodine increases and the organoleptic attractiveness of the product for the population is lost. 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 digestive tract.

Example 1. A food product that contains 85.0% applesauce and 15.0% kelp powder (an average of 7500 µg of iodine, of which 1125 µg is digestible). It has a puree-like consistency.

Example 2. A food product that contains blueberry juice 85.0% and crushed kelp 15.0% (on average 19500 µg of iodine, of which 2925 µg is digestible percentage). It is a drink with an acceptable sediment at the bottom.

Example 3. A food product that contains 80.0% tomato puree, fucus homogenized to a puree state 20.0% (an average of 14000 μg of iodine, of which 2100 μg is digestible percentage)). The product has a puree-like consistency.

Example 4. A food product that contains 99% banana puree, 1% kelp powder (an average of 500 µg of iodine, of which 75 µg is digestible). The product has a pasty texture.

Example 5. A food product that contains 75.0% tomato puree, 20% beetroot puree, 5.0% homogenized kelp algae (an average of 4550 μg of iodine, of which 682.5 μg is digestible percent). The product is a pasty consistency. Visible inclusions of an algal component are allowed.

Example 6. A food product containing 40.0% apple puree, 45% pear puree, 15.0% dry laminaria algae powder (an average of 7500 µg of iodine, of which 1125 µg is digestible). The product is a puree-like consistency.

Example 7. A food product that contains carrot juice 97.0%, dry powder of fucus algae 3.0% (an average of 900 μg of iodine, of which 135 μg is digestible percent). The product is a liquid drink.

Example 8. A food product that contains 65.0% tomato juice, 20.0% carrot juice and 15.0% homogenized kelp (an average of 13650 µg of iodine, of which 2047 µg is digestible). The product is a drink that is uniform in color and has an acceptable suspended sediment at the bottom of the container.

Example 9. A food product containing apple juice 73.0, plum juice 20.0%% and fucus powder 7.0% (average 2100 µg iodine, of which 315 µg digestible percentage). The product is a drink, with acceptable sediment at the bottom of the container.

Example 10. A food product that contains 76% cherry puree, 17% sea buckthorn juice and 7.0% kelp powder (an average of 3500 μg of iodine, of which 525 μg is digestible percentage). The product is a puree-like consistency.

Example 11. A food product that contains blueberry juice 80%, lingonberry juice 10% and fucus powder 10.0% (an average of 3000 µg of iodine, of which 450 µg is digestible). The product is a drink that is uniform in color and has an acceptable suspended sediment at the bottom of the container.

The claimed food product, including the disclosed variants of its implementation, can be used as an additional meal, snack, together with one of the meals, or according to the personal recommendations of a nutritionist, nutritionist, pediatrician, can be used for long-term use in order to correct an iodine deficiency state or prevent it.

The claimed technical solution can be implemented using industrially used means and can be implemented in food enterprises with digesters, homogenizers, sterilizers, lines for packaging drinks and / or pasty products. 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 (5)

1. A food product comprising an algae processing product and a fruit-based wet 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, characterized in that crushed algae are used in an amount of 1÷20%, the rest is a wet substance based on fruits. 2. A food product according to claim 1, characterized in that a dry powder of crushed algae is used. 3. A food product according to claim 1, characterized in that crushed crushed seaweed is used. 4. A food product according to claim 1, characterized in that homogenized thalli are used as crushed algae. 5. A food product according to claim 1, characterized in that brown algae of the Fucus and/or Laminaria species are used as algae.