UA131341U - MARMELAD YELLOW "CHOROSMORODINOVY" - Google Patents

Abstract

Jelly jelly contains fructose, molasses, apple pectin, citric acid, flavoring agents and dye. It also contains polydextrose and as a flavoring component and black currant puree.

Description

The useful model belongs to the food industry, namely to the confectionery industry, and can be used in the production of jelly marmalade with a reduced sugar content.

The closest analogue of the useful model is the patent of Ukraine for the useful model "Diabetic Marmalade "Chamomile" (Pat. 62829 Ukraine / Dorohovych A.M., Smyk O.V. - IPC: A23s 3/00: publ. 15.12.2003), in the recipe which includes fructose, molasses, agar, lactic acid, flavoring and dye, in this ratio of ingredients, weight 9b: fructose 70.0 - 90.0 apple pectin 0.5-2.0 molasses 10.0 - 30.0 acid lemon 0.5-2.0 flavoring 002-011 dye 0.02-01.

The disadvantage of the well-known marmalade is the use of fructose in significant quantities (up to 70-95% in the finished product), the irrational oversaturation of the recipe with fructose, which causes a high energy value and excessively sweet taste. The use of artificial dyes and flavors is also a disadvantage.

The useful model is based on the task of creating a recipe for "Blackcurrant" jelly marmalade with reduced fructose content, without the use of artificial dyes and flavors, with the aim of reducing the sugar content of finished products, reducing the energy value, enriching it with biologically active substances and expanding the range of diabetic jelly marmalade.

The task is solved by the fact that "Blackcurrant" jelly marmalade includes fructose, molasses, apple pectin, citric acid, flavoring substances and dye, according to a useful model, it additionally contains polydextrose and, as a flavoring component and dye, blackcurrant puree, in the following ratio, mass 9b: fructose 42.0 - 47.0 polydextrose 225.0 - 27.0 molasses 10.0 - 12.0 blackcurrant puree 16.0 - 18.0 citric acid 0.5-0.7 apple pectin 1.3 - 1.4.

The assortment of marmalade on the market today is mostly represented by a group of jelly marmalades, in which the carrier of sweet taste is sucrose, which has an attractive appearance, a variety of shapes, a pleasant smell and taste, and is quite easy to make. That is why it is popular among the population and industrial workers. But the analysis of its chemical composition allows us to say that the consumption of such products does not benefit the human body, and in many cases, due to the high content of sugar (up to 70-95 together with crumbs), the content of artificial dyes, flavorings, cheap jelly-formers, it causes harm. Today, marmalade based on fructose is produced in small quantities for people with diabetes, but its taste is too sweet, and the energy value remains high, which has today.

With reduced fructose content is relevant, timely, which makes it possible to produce diabetic confectionery with reduced fructose content, reduced energy value and glycemic content and allows its consumption by all groups of the population, including those with diabetes.

Fructose is a monosaccharide, forms anhydrous crystals in the form of needles, melting point 102-105 "С. Molecular weight 180.16; specific gravity 1.60 g/cm3; caloric value from 4 kcal per 1 g. Fructose is characterized by high hygroscopicity, it dissolves easily in water and alcohol.

A typical reaction with amino groups, known as the Maillard reaction, proceeds relatively actively.

The chemistry of fructose has been studied very little, in comparison with glucose and other aldohexoses.

Fructose has a number of interesting reactions peculiar only to it. It has the ability to create some organic compounds, of which, for example, calcium fructose is important in the food regime.

Fructose is a source of vitamin E and beta-carotene, produces an excellent tonic effect. It is recommended for people who have to endure significant physical and mental stress.

The advantage of fructose is that it does not connect insulin to the metabolic intracellular process, therefore it is widely used in the diet of people with diabetes. But like any sugar, there are negative consequences of overindulgence -

adiposity. At the same time, which is especially dangerous, fructose can cause obesity of the liver, because it is absorbed in it.

The consumption of sweets overloaded with sugar threatens with disturbances in food metabolism, problems with the endocrine system, diabetes, obesity, problems with the cardiovascular system, etc. This is especially alarming, since the main consumers of the products are children and teenagers, whose bodies are more susceptible to allergic reactions, sensitive to disorders of the gastrointestinal tract. According to WHO recommendations, all population groups, especially children and people with impaired metabolism, should consume confectionery products with a reduced sugar content or without it at all. Therefore, taking into account the above-mentioned consequences and recommendations, it is proposed to purposefully reduce the amount of fructose in the recipe of "Blackcurrant" jelly marmalade on pectin, replacing it with a useful filler - polydextrose - a food additive that is widely used in the creation of products with a reduced sugar content, since technological characteristics it is close to sucrose.

Polydextrose will stabilize the structural properties and physicochemical indicators of the quality of finished products in compliance with regulatory documentation.

Polydexttgoose - a polysaccharide obtained by hydrolysis of starch, is used as a textural and moisture-retaining filler for masses without sugar or fat. It has the properties of dietary fibers and prebiotics, has a low glycemic index, that is, it practically does not affect the level of glucose in the blood and is absorbed independently of insulin. The energy value of polydextrose is 1 kcal/g, which allows you to significantly reduce the energy value of finished products.

To improve the nutritional value of the product, to eliminate the negative impact of artificial dyes and flavors, it is advisable to introduce a variety of mashed berries, fruits and vegetables, which is rich not only in color and taste, but also contains a complex of various physiological and functional ingredients. Blackcurrant marmalade with reduced fructose content is proposed to include blackcurrant puree, which is not traditional for the confectionary industry.

Black currant is considered a source of useful substances and vitamins, as in its berries

It contains vitamins B, P, E, carotene (vitamin A), pectins, sugars, phosphoric acid, tannins, essential oil, vitamin K, salts of phosphorus, iron and potassium. Black currants have a high content of vitamin C, in order to ensure the body's daily need for ascorbic acid, it is enough to eat only 20 berries every day. The amount of useful substances, vitamins and minerals in black currant is higher than in many other berries. Therefore, it is considered a product of healthy and rational nutrition, which helps to increase immunity, improve health and strengthen the body, and is useful for various diseases. Black currant is an excellent means of preventing problems with the cardiovascular system, Alzheimer's disease and the appearance of malignant neoplasms. The ability of black currant to prevent the development of diabetes, vision problems and prevent the weakening of intellectual abilities in the elderly has been revealed. Black currant is useful for diseases of the kidneys, liver and respiratory tract. This berry is especially indicated for progressive atherosclerosis. Both vitamin C and anthocyanidins, which are contained in black currant and have pronounced antioxidant properties, are important for the full functioning of the body, thanks to which the berry has a disinfecting and anti-inflammatory effect and is used in the treatment of angina. It is important that black currant retains all its useful properties during the freezing process.

The use of blackcurrant puree in the suggested amount provides appropriate organoleptic indicators, will enrich the marmalade with valuable biologically active substances, and excludes the need to introduce artificial dyes and flavors.

Example of receiving a product:

"Blackcurrant" jelly marmalade includes the following stages of the technological process: preparation of dry recipe mixture (pectin, fructose, polydextrose and dry molasses): preparation and boiling of syrup to the content of dry substances 64:52 95; boiling the marmalade mass to a dry matter content of 78:x2 90: the boiled mass is cooled to a temperature of 80...85:3 "C; acid, previously mixed with blackcurrant puree, is added: the marmalade mass is thoroughly mixed and immediately poured: the formed marmalade is sent to the chamber cooling (I-4...6 "С, 1-10 min). then into the chamber of resistance (1-12.5:2.5 70. i-20 min). The finished marmalade is glazed with food gloss, packaged and packaged.

The implementation of recipe ratios of the ingredients of "Blackcurrant" jelly marmalade are given in the table.

It can be seen from the given data that the ratio of recipe components given in examples 2, 3, 4 ensures stable marmalade quality, organoleptic indicators meet the requirements: and examples 1.5 have insufficient or excessively pronounced sweet or sour taste, unsatisfactory strength, elasticity of the structure and are poorly removed from the mold.

The technical result consists in the creation of a recipe for "Blackcurrant" jelly marmalade with a reduced fructose content by 25,9565, reduced energy value by 25,905, enriched with biologically active substances, which allows its consumption by all groups of the population, including those with diabetes.

Table

The number of prescription components, mass. 95 Contents of Energy

Me Puree Acid| Dry pectin Strength, innocency p/piFructose Polydextrose Molasses| black - Irechovyn,! kPa ts " Conclusions lemon/apple o kcal/1 currant o

Unsatisfactory structural and mechanical 11| 39.62 29.24 |13.08| 15.89 0.78 | 1.39 | 310 | 21.8 231.8 properties, too pronounced sweet taste, difficult to remove from the mold

Satisfactory structural and mechanical properties, 21 42.22 26.99 12.08 16.64 0.68 1.39 81.0 23.5 235.3 oversaturated sour-sweet taste, easily removed from the mold

Optimum marmalade strength and elastic structure, even vitreous fracture, 3| 44.82 24.74 11.08 17.39 0.58 1.39 81.0 25.0 239.7 rich color, pleasant, pronounced currant taste, easy to remove from the mold

Organoleptic indicators and structural and mechanical properties 4| 47.42 22.49 |1008| 1814 | 048) 1.39 | 810 | 262 2144 Zaha:Oizilni, but no vitreous fracture, easily removed from the mold

Satisfactory strength, does not have enough 5I| 50.02 20.24 9.08 18.89 0.38 1.39 81.0 271 2501 pronounced sweet taste and aroma, difficult to remove from the mold

Claims (1)

USEFUL MODEL FORMULA Jelly marmalade containing fructose, molasses, apple pectin, citric acid, flavoring substances and a dye, which is distinguished by the fact that it additionally contains polydextrose and as a flavoring component and dye - blackcurrant puree, in the following ratio, by weight. 9o: fructose 42.0-47.0 polydextrose 22.50-27.0 molasses 10.0-12.0 blackcurrant puree 16.0-18.0 citric acid 0.5-0.7 apple pectin 1.3 -1.4.