UA19003U - "spirulinka" apple juice with pulp for healthful and dietary meals - Google Patents

Abstract

"Spirulinka" apple juice with pulp for healthful and dietary meals contains apple puree, sweetener, citric acid as acidifier and water. It contains sacharol as sweetener and additionally spirulina as a protein-vitaminous and mineral additive.

Description

Description of the invention

The useful model concerns the food industry, in particular the composition and technology of preparation of 2 apple juice with pulp with increased biological value for therapeutic and preventive nutrition.

Recently, in connection with the spread of a number of diseases caused by the unfavorable environmental situation in Ukraine, including diseases of the endocrine system, which are accompanied by disturbances in the processes of metabolism, redox homeostasis, the accumulation of peroxide compounds, a decrease in the activity of the body's antioxidant protection systems and, as as a result, the occurrence of a number of diseases, including diseases of the cardiovascular and nervous systems, the gastrointestinal tract, disorders of the immune status, hematopoietic processes, the occurrence of intoxication syndrome, an important role is assigned to the search and development of low-calorie food products with high biological value for the purpose of prevention and treatment diseases accompanied by metabolic disorders, immune status of the body, diseases of the cardiovascular and nervous systems, disorders in the gastrointestinal tract, intoxication syndrome. 19 One of these ways is the replacement of sugar in canned food products, as a high-calorie product, with low-calorie sweeteners mainly of vegetable origin, which are many times sweeter than sugar, and the use of natural biologically active additives.

Among the well-known canned products with the use of sugar, the closest to the proposed useful model according to the set of essential features is "Apple juice with pulp" |1), which contains, in kg/1000Okg of the finished product: apple puree 521, sugar 101.7, lemon acid 1.5, water - everything else.

The known and proposed product have common essential features - applesauce, sweetener and citric acid. However, in the known juice, in addition to these common features, there are features that do not coincide with the essential features of the proposed juice. Such signs are the presence in the known product of the use of sugar as a sweetener. Due to the presence of high-calorie sugar, the known product is a product with a high energy value and therefore cannot be included in the diet of patients with diabetes, obesity, atherosclerosis, diatheses, allergic diseases or used for therapeutic and preventive nutrition of certain categories of the population.

The useful model is based on the task of improving the product "Apple juice with pulp", in which, by replacing the high-calorie sweetener with a low-calorie one and adding the natural biologically active additive spirulina, a decrease in the energy value, an increase in the nutritional and biological value of av is ensured, and at the expense of this obtaining a new a low-calorie product with high biological, nutritional value, suitable for feeding patients with diabetes, obesity, cardiovascular diseases, allergies, atherosclerosis, liver diseases, poisoning of various etiologies and for detoxification therapy of all diseases that are accompanied by intoxication syndrome, as well as prophylactic and curative-prophylactic

From the nutrition of different categories of the population. --

The task is solved by the fact that in the well-known apple juice with pulp for curative and preventive treatment, which contains apple puree, sweetener and citric acid, according to a useful model, saccharol is used as a sweetener and additionally biologically active additive "spirulina as a source of vitamins" , protein, amino acids, macro- and microelements in the following ratio From components, kg/100Okg of product: apple puree 510, spirulina 1-3, saccharol 0.5-0.7, citric acid 0.95, water c - everything else.

From" The proposed "Spirulina" apple juice compared to the known juice is characterized by new essential features - the use of saccharol as a sweetener of plant origin and spirulina as a natural protein-vitamin-mineral supplement. The new (distinctive) essential features significantly affect the biological value and properties of the offered product - its energy value decreases, - biological value and organoleptic properties increase.

The low-calorie sweetener saccharol used for juice preparation is a powder that is obtained from the sweet bifolium herb Zi(emia heracdiapa Vegiopi (stevia) (2). The composition of saccharol includes at least 20 diterpene glycosides obtained by a new technology. The composition of saccharol glycosides is significantly differs from the composition of glycosides that are present in the plant. For example, if the glycoside complex of the plant C" consists of eight glycosides (stevioside, rebaudiosides A, B, C, D, E, duquioside A and steviobioside), then saccharol includes only four glycosides : stevioside, rebaudiosides A, B and C. At the same time, stevioside and rebaudioside A are the main components - their proportion is 90-95 95. (The degree of sweetness of stevioside is 140-300, 29 of rebaudioside A is 400-500, rebaudioside C is 200-120 Ts|EO Kipoyogt apa O.O. Boetagpo, Sitepi viai5 oi s viemiazide az a zuuee(epipd adepi tog pitap ize, Esopotis apa tedadisipa! riapi Kezeagsi M. 1985 r.2-521|.

Held in 1987-1990. complex toxicological and hygienic studies of the saccharol sweetener showed that it has a very sweet taste, has a grassy smell, contains biologically active substances - flavonoids and antioxidants, has practically no energy value, does not change its physical and chemical properties after 60 technological treatments, does not harmful to the body, and also has a positive effect on some indicators of lipid and carbohydrate metabolism |Z.

The natural protein-vitamin-mineral supplement spirulina used for juicing is a product made from micro-algae spirulina platensis with a specific taste characteristic of algae. Spirulina contains about 50 biologically active substances, including proteins, 62 of which contain all essential amino acids and enzymes, vitamins E, B 4, B0, B5, Bb, B1", folic and ascorbic acids, p-carotene, inositol, as well as a wide range of minerals - potassium, calcium, magnesium, phosphorus and trace elements - iron, copper, zinc, manganese, iodine, selenium and other biologically active substances.

Biomass of spirulina is a valuable source of protein, D-carotene (it contains 10 times more than vegetables and fruits), B vitamins (B, B", B", Bv, Bc) and especially vitamin B." |4).

It has been experimentally established that spirulina biomass has a high therapeutic value, normalizes blood pressure, improves coronary blood circulation, reduces the level of cholesterol in the blood, activates the work of the immune system, increases the population of lactic acid bacteria, reduces the phenomena of intoxication in the body, and also promotes the removal of radionuclides and toxins from the body .

The normalization of protein and lipid metabolism indicators, a decrease in blood sugar, and an increase in the concentration of iron and hemoglobin in the blood were found in the body of the patients. The use of spirulina compensates for vitamin and mineral deficiency, normalizes metabolism, is a preventive measure for atherosclerosis and coronary diseases, helps in the treatment of vascular diseases, stomach ulcers, inflammation of the joints, osteochondrosis, hypertension, anemia, prevents a decrease in the level of leukocytes during radiation therapy, in 75 obstetrics and gynecology allows to reduce the number of diseases with a pathological course of pregnancy, helps to increase lactation, is a therapeutic and preventive tool. Spirulina is recommended for use by the Institute of Nutrition of the Russian Academy of Medical Sciences, the Ministry of Health of Ukraine.

New (excellent) essential features - the introduction of saccharol as a sweetener and protein-vitamin supplement of spirulina into the composition of "Spirulina apple juice" for medical and preventive nutrition with 2o interaction with other essential features ensure the creation of a new product with high biological and nutritional value, which can be included in the nutrition of patients with diabetes, obesity, atherosclerosis, diseases of the cardiovascular system, diseases with intoxication syndrome and poisoning, as well as for therapeutic and preventive nutrition of people who work in harmful and especially harmful working conditions, various categories of population living in ecologically unfavorable regions.

The introduction of saccharol as a sweetener into the composition of "Spirulina apple juice" for medical and preventive nutrition reduces the caloric content of the new product, has a positive effect on its biological, nutritional value and organoleptic evaluation, and the introduction of spirulina as a biologically active protein-vitamin - mineral supplement increases its biological value due to the content of vitamins, amino acids, macro- and microelements and improves the organoleptic evaluation.

Information about the value and properties of the proposed product is given in Tables 1 and 2.

The research was conducted in 1998-2005. on the basis of the Department of Nutritional Hygiene of NMU and in the production conditions of the cannery of the Kyiv research station of the IOB of the Ukrainian Academy of Sciences. at

The results of the conducted research show (Table 1) that the proposed product, in comparison with the known one, is characterized by a significant decrease in energy value, rather high nutritional and biological value, and increased organoleptic evaluation. Thus, the use of saccharol and spirulina in the proposed juice "- allows to reduce the carbohydrate content by 1.6 times (from 7.91 to 4.85 g) and by 1.63 times (from 31.64 to 19.4 kcal) the energy value. At the same time, the indicators of the content of mineral substances were also higher: potassium (63.59 vs. 62.O0mg), sodium (0.61 vs. 0.5mg), calcium (6.16 vs. b,Omg), phosphorus (9.46 vs. 8 .5 mg), iron (1.58 vs. 0.5 µg), magnesium (5.08 vs. 3.5 µg), vitamin C content was 1.2 times higher, p-carotene - 4.19 times higher. -

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Chemical composition, biological and energy value of "Spirulina apple juice" for therapeutic and preventive nutrition 5 -

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The content of vitamin C and mineral elements in the proposed juice increases the stability of the immune system, the body's resistance to viral and infectious diseases, reduces the amount of cholesterol in the body, improves liver function, and increases performance.

The introduction of spirulina as a natural protein-vitamin supplement enriches the new product with vitamins of group B 65 (8.4, B», B», Bhe, Bho, B42), C, D-carotene, antioxidants, gives the juice a pleasant sour taste, normalizes blood pressure, improves coronary blood circulation, promotes the removal of heavy metals, toxins from the body,

of radionuclides, increases immunity, general resistance of the body, reduces fatigue, increases work capacity.

A high amount of minerals: potassium, magnesium, calcium, phosphorus helps to improve the water-salt exchange, supports the acid-alkaline balance in the body, and controls the activity of a number of enzymes. In particular, calcium improves the rheological parameters of blood, is the main component of bone tissues and teeth, regulates the permeability of cell membranes; phosphorus - participates in all life processes of the body, energy exchange in the synthesis and breakdown of substances in cells, is a part of nucleic acids and a number of enzymes, is necessary for the formation of ATP; magnesium and iron - help improve hematopoiesis, increase hemoglobin in the blood, normalize the functions of the nervous and cardiovascular systems. 70 The results shown in Table 2 show that the proposed "Spirulina apple juice" has high organoleptic indicators. Thus, it is characterized by a more attractive appearance (4.6 versus 4.5 points in the prototype), a beautiful color (4.9 vs. 4.3), smell characteristic of apples (5.0 vs. 4.7), pleasant sour taste (4.8 vs. 4.4). At the same time, the tasting score of the proposed juice increases compared to the prototype with 4.54 to 4.82 points, and the energy value decreases from 31.64 to 19.4 kcal (Table 7/5 7). The given indicators show that "Spirulina apple juice" in the recipe of which saccharol is used and protein-vitamin-mineral additive spirulina, has reduced energy value, high nutritional and biological value, improved organoleptic properties.

Table 2

Organoleptic evaluation of the proposed apple juice with pulp "Spirulina" for therapeutic and preventive nutrition svi 195183 Z sa 111111111101111051 0610 du 011111

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- h- "Spirulina apple juice" is prepared in this way. To make the juice, fresh late-ripening apples, saccharol, spirulina, citric acid are used in accordance with the developed draft standard. - t0 Before cooking, apples are washed, sorted, and crushed into pieces 3-5 mm in size. Chopped fruits are blanched for 10-15 minutes at a temperature of 98-22 in blanchers of the RZ-KV type. After that, the boiled mass is rubbed on anti-rust machines with the diameter of the sieve holes of 1.2-1.5 mm and 0, 7-0 mm. The resulting puree is loaded into a two-body boiler with a M3-2С0-244 stirrer and heated to a temperature of (60-70)2С, saccharol, spirulina, citric acid (in the form of an aqueous solution), water are added, everything is thoroughly mixed during - 35 10-15 minutes.

To prepare 1000 kg of product, take the resulting apple puree in the amount of 51 kg, saccharol - 0.5-0.7 kg, (Se) spirulina - 1 kg, citric acid - 0.95 kg, water 485.35-487.55 kg. To improve the consistency of the product, the mixture is homogenized under a pressure of 1500-1700 kPa (1.5-1.7 kgf/cm 2). Next, the mixture is deaerated, heated for 5 days to a temperature of 93-22°C and packaged in prepared glass jars. Filled cans are closed with metal lids and sent for sterilization and cooling. Thus, on the basis of the conducted research and tasting evaluations, it can be concluded that the introduction of saccharol and the protein-vitamin-mineral supplement spirulina into the composition of Apple juice with pulp "Spi-rulinka" for therapeutic and preventive nutrition has a positive effect on nutritional, biological , energy 5B value and organoleptic assessment of the new product. Thus, the presence of saccharol and spirulina reduces the carbohydrate content and energy value and increases the nutritional and biological value, as well as the taste qualities of the proposed juice in comparison with the known one.

A new low-calorie product with high biological value Apple juice with pulp "Spirulina" for therapeutic and preventive nutrition can be recommended for the nutrition of patients with diabetes, obesity, atherosclerosis, cardiovascular diseases, liver diseases, as well as all diseases with intoxication syndrome and poisoning, and for medical and preventive nutrition of persons working in harmful and especially harmful working conditions, various categories of the population living in ecologically unfavorable regions, as well as for mass nutrition of all categories of the population without restrictions.

References: 65 1. Collection of technological instructions for canned food production, Moscow, 1992. 2. A.s. Mo1748309, MKV AZ2ZI. 1/22, 1989.

WITH.

Technological and hygienic studies of saccharol sweetener RNHC of the Ministry of Health of the Ukrainian SSR, 31.07.90. 4. M.Ya.Lyamin., A.A.Solov'ev, Pischevaya znergetika, Moscow, 1996. pp. 1-20.

Claims (1)

2 Formula of the invention Apple juice with pulp for therapeutic and preventive nutrition, containing apple puree, sweetener, citric acid as an acidifier and water, which is distinguished by the fact that as a sweetener it contains 70% saccharol and additionally spirulina as a protein-vitamin-mineral additive with this ratio, kg/1000 kg of product: apple puree 510 saccharol 0.5-0.7 spirulina 1-3 citric acid 0.95 water A85.35-487.55. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2006, M 11, 15.11.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. - so «c) «c) (22) h- - with . and? - se) ("c) o 50 syu" s 60 b5