EA201900219A1 - METHOD FOR PREPARING A PROTEIN-CONTAINING DESSERT JELLY PRODUCT - Google Patents
METHOD FOR PREPARING A PROTEIN-CONTAINING DESSERT JELLY PRODUCTInfo
- Publication number
- EA201900219A1 EA201900219A1 EA201900219A EA201900219A EA201900219A1 EA 201900219 A1 EA201900219 A1 EA 201900219A1 EA 201900219 A EA201900219 A EA 201900219A EA 201900219 A EA201900219 A EA 201900219A EA 201900219 A1 EA201900219 A1 EA 201900219A1
- Authority
- EA
- Eurasian Patent Office
- Prior art keywords
- protein
- preparing
- blood
- jelly product
- blood plasma
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 3
- 102000004169 proteins and genes Human genes 0.000 abstract 5
- 108090000623 proteins and genes Proteins 0.000 abstract 5
- 235000021185 dessert Nutrition 0.000 abstract 4
- 235000015110 jellies Nutrition 0.000 abstract 4
- 239000008274 jelly Substances 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 4
- 210000002381 plasma Anatomy 0.000 abstract 4
- 241001465754 Metazoa Species 0.000 abstract 3
- 210000004369 blood Anatomy 0.000 abstract 3
- 239000008280 blood Substances 0.000 abstract 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 abstract 3
- 229960002401 calcium lactate Drugs 0.000 abstract 3
- 235000011086 calcium lactate Nutrition 0.000 abstract 3
- 239000001527 calcium lactate Substances 0.000 abstract 3
- 235000020374 simple syrup Nutrition 0.000 abstract 3
- 235000013305 food Nutrition 0.000 abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 235000000832 Ayote Nutrition 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 159000000007 calcium salts Chemical class 0.000 abstract 1
- 238000005755 formation reaction Methods 0.000 abstract 1
- 239000000499 gel Substances 0.000 abstract 1
- 238000001879 gelation Methods 0.000 abstract 1
- 239000003349 gelling agent Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000000069 prophylactic effect Effects 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000006641 stabilisation Effects 0.000 abstract 1
- 238000011105 stabilization Methods 0.000 abstract 1
- 230000001225 therapeutic effect Effects 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Изобретение относится к пищевой промышленности, в частности к композиции для приготовления белковосодержащего десертного желейного продукта и может быть использовано в производстве пищевых продуктов с лечебно-профилактическим действием на основе рационального использования плазмы крови сельскохозяйственных животных и кальция лактата. Технический результат, который может быть получен с помощью предлагаемого изобретения, сводится к высокой биологической ценности и вкусовым свойствам, увеличению срока годности десертного желейного продукта. Сущность способа приготовления белковосодержащего десертного желейного продукта заключается в следующем. Предварительно проводят сбор крови убойных сельскохозяйственных животных и ее стабилизацию согласно требованиям к крови и продуктам ее переработки по ГОСТу 33674-2015, которая является натуральным сырьем, сепарируют кровь на фракции с получением плазмы крови, при этом способ приготовления белковосодержащего десертного желейного продукта предусматривает приготовление смеси из рецептурных компонентов с раствором белкового обогатителя, добавление к полученной смеси компонента, катализирующего гелеобразование, перемешивание и формование массы, причем в качестве белкового обогатителя и гелеобразователя применяют предварительно пастеризованную при 50-55°C с последующей выдержкой при комнатной температуре при трехкратной повторности цикла плазму крови животных в количестве 38-42% в смеси с натуральным морковным или тыквенным соком с мякотью в количестве 38-42% и сахарным сиропом, при этом в способ приготовления дополнительно включают кальция лактат, в качестве которого используют растворимую соль кальция в количестве 5-7% в виде 10% раствора, с последующим смешиванием с сахарным сиропом в течение 8-10 мин, при этом выдержку при комнатной температуре осуществляют в течение 55-65 мин, а гелеобразование осуществляют при комнатной температуре в течение 55-65 мин при следующем соотношении компонентов, мас.%: плазма крови - 38-42, натуральный сок - 38-42, кальция лактат 10% раствор - 5-7, сахарный сироп - остальное.The invention relates to the food industry, in particular to a composition for preparing a protein-containing dessert jelly product and can be used in the manufacture of food products with therapeutic and prophylactic effect based on the rational use of blood plasma of farm animals and calcium lactate. The technical result that can be obtained using the invention is reduced to high biological value and taste, increase the shelf life of the dessert jelly product. The essence of the method of preparing a protein-containing dessert jelly product is as follows. Preliminarily, blood is collected from slaughtered farm animals and its stabilization according to the requirements for blood and its processed products according to GOST 33674-2015, which is a natural raw material, blood is separated into fractions to obtain blood plasma, while the method of preparing a protein-containing dessert jelly product involves preparing a mixture of prescription components with a protein enrichment solution, adding to the mixture a component that catalyzes gel formation, mixing and molding of the mass, moreover, as a protein enrichment and gelling agent used previously pasteurized at 50-55 ° C, followed by exposure at room temperature with a triple repetition of the blood plasma of animals in an amount of 38-42% in a mixture with natural carrot or pumpkin juice with pulp in an amount of 38-42% and sugar syrup, while calcium lactate is additionally included in the preparation method, as soluble calcium salt in an amount of 5-7% in the form of a 10% solution, followed by mixing with sugar syrup for 8-10 minutes, while exposure at room temperature is carried out for 55-65 minutes, and gelation is carried out at room temperature for 55 -65 min with the following ratio of components, wt.%: Blood plasma - 38-42, natural juice - 38-42, calcium lactate 10% solution - 5-7, sugar syrup - the rest.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2018143920A RU2688770C1 (en) | 2018-12-11 | 2018-12-11 | Method for preparation of protein-containing dessert jelly product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EA201900219A1 true EA201900219A1 (en) | 2020-06-30 |
Family
ID=66636633
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EA201900219A EA201900219A1 (en) | 2018-12-11 | 2019-05-06 | METHOD FOR PREPARING A PROTEIN-CONTAINING DESSERT JELLY PRODUCT |
Country Status (2)
| Country | Link |
|---|---|
| EA (1) | EA201900219A1 (en) |
| RU (1) | RU2688770C1 (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2142237C1 (en) * | 1998-10-20 | 1999-12-10 | Воронежская государственная технологическая академия | Method for production of protein-containing jelly foods |
| BR112012021372B8 (en) * | 2010-02-26 | 2021-05-25 | Centro Nac De Tecnologia Y Seguridad Alimentaria Laboratorio Del Ebro | process for producing nanoparticles, nanoparticle produced by said process, composition and foodstuff |
-
2018
- 2018-12-11 RU RU2018143920A patent/RU2688770C1/en not_active IP Right Cessation
-
2019
- 2019-05-06 EA EA201900219A patent/EA201900219A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| RU2688770C1 (en) | 2019-05-22 |
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