RU2724515C1 - Method for production of figs with functional properties - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: method for production of figs with functional properties relates to food industry, in particular to a method for production of confectionary products having tonic and strengthening properties for use in sports nutrition, as well as for weight reduction. Method involves preliminary softening of strongly pectin fruits in a combi-steamer at temperature of 75 °C and purification of the softened mass from solid components with subsequent milling into a puree state. Puree is strained through a sieve to produce a homogeneous consistence and cooled. One adds to the cooled puree a nanostructured dried guarana extract in sodium alginate, or nanostructured dry guarana extract in guar gum, or nanostructured dry guarana extract in kappa-carrageenan, based on 100–250 mg per 100 g of raw fruit puree. Drying of puree distributed with even layer is performed in dehydrator at temperature of 45–50 °C for 8 hours.EFFECT: invention allows to produce a new product with increased biological value.1 cl, 4 ex

Description

The invention relates to the food industry, in particular to a method for the production of confectionery products with functional properties having tonic and firming properties for use in sports nutrition, as well as for weight loss.

Confectionery is a group of products of a wide range, with a predominantly sweet taste and having a variety of shape, texture, texture and aroma. Despite the fact that they are not a primary product and are not part of the “food basket”, due to their consumer attractiveness they enjoy great consumer demand.

A significant drawback of confectionery products is their insignificant content of such substances as vitamins, carotenoids, macro- and microelements, and dietary fiber. In this regard, the chemical composition of these products needs significant correction: an increase in the content of vitamins, minerals, dietary fiber and a simultaneous decrease in energy value, which will lead to functional confectionery products.

The most striking examples of functional foods are foods enriched with dietary fiber, for example, pastille or a variety of pastille - fig.

Fig is a dry marmalade that looks like a marshmallow, but not beaten, that is, not whipped white, but, on the contrary, dark in color, specially thickened and without the addition of proteins, like marshmallow. Fig is a cross between marmalade and marshmallow; it is characterized by methods of preparation of both products, but only partially.

So, figs are made from strongly pectin fruits - apples, quinces, plums, mountain ash. The first step is to obtain mashed potatoes of boiled fruits without water, crushed and stewed in their own juice.

Then this mashed potatoes are slightly boiled, as far as possible, so that it does not stick to the dishes. The next step is the addition of sugar, equal in volume to the fruit puree. Cooking lasts until the fig starts to lag behind the bottom of the dishes when stirring with a wooden spoon. Then cooking stops, the resulting mass is laid out on a marble board and after hardening, it is either cut into cubes, sticks, or rolled into balls even warm. The final stage: deboning in powdered sugar and folding the finished fig into jars, like jam. (Great Encyclopedia of Culinary Art. Internet link: https://dic.academic.ru/dic.nsf/enc_pohlebkin/2116/%D0%A1%D0%9C%D0%9E%D0%9A%D0%92%D0 % 90).

The technical problem solved by the use of the developed method consists in expanding the assortment of confectionery products for functional purposes, namely, a method for producing figs with high biological value.

The technical result consists in solving the problem by creating a method for producing figs with high biological value due to the introduction of a plant ingredient, a nanostructured dry guarana extract, which has tonic and firming properties. This natural product increases endurance, increases allowable physical exertion, activates metabolic processes at the cellular level, while protecting the immune system.

Guarana extract is used in sports nutrition. Also in the modern world, the plant is used as a dietary supplement and an additive to reduce weight. (https://sovets.net/10261-guarana-chto-eto-takoe.html). A single (once a day) dose is 200-800 mg. active substance. You can take a smaller amount, but a more or less noticeable effect will appear only with the use of 150 mg each time, and drugs with a lower content of active Amazonian plants are useless. (Internet link: https://gigamass.ru/sportpit/ekstrakt-guarany-energiya-vashej-trenirovki.html). However, according to the research of the journal Psychopharmacology, small doses of guarana (37.5 mg and 75 mg) improve memory, mood and concentration.

Guarana extract can be consumed by almost all adults and healthy people, regardless of the daily regimen and field of activity. The reception of guarana in the context of a restorative and stimulating effect is especially justified in living conditions in modern cities, where poor ecology and stressful situations lead to a significant weakening of immunity, and a decrease in physical and intellectual indicators. According to the results of the studies, guarana extract is recognized as a safe product if used in recommended dosages and in the absence of contraindications. (Internet link: http://berserktakticalfarma.blogspot.com/2017/07/11.html)

To achieve the specified technical result, it is proposed to use the known method for the production of figs, including the preparation of fruit puree, its distribution in an even layer and drying until solidification, which introduced the following new features:

- mashed potatoes are prepared by softening the fruits in the combi steamer at t = 75 ° C, cleaned of solid components, crushed to the state of mashed potatoes and rubbed through a sieve to obtain a homogeneous consistency, which contributes to better allocation of pectin;

- nanostructured dry guarana extract is added to the cooled puree at the rate of 100-250 mg of guarana extract per 100 g of raw fruit puree;

- drying is carried out at a gentle temperature of 45-50 ° C for 8 hours, which allows to preserve vitamins as much as possible.

The nanostructured dry extract of guarana in sodium alginate required for the implementation of the proposed method can be obtained by the method described in patent No. 2686062 of 04.24.2019, in guar gum by the method described in patent No. 2691392 of 06/13/2019, in kappa-carrageenan according to the method described in Patent No. 2703271 dated 10.16.2019.

In the following examples of the method used the variety of sweet and sour apples "Harvest". This variety has a uniform structure, bright color, pronounced taste and aroma. It was also revealed that apples of the selected variety contain a large amount of pectin, which is necessary for the preparation of high-quality figs.

However, the above examples do not limit the use of the method for obtaining figs from other pectin-containing fruits.

EXAMPLE 1

To better isolate pectin, the apples were softened in a combi oven for 5 minutes at t = 75 ° C. Softened apples were cleaned from the seed nest and crushed to a puree state with a blender. The crushed mass was rubbed through a sieve to obtain a uniform consistency and cooled.

After combining the apple mixture with a nanostructured dry extract of guarana in sodium alginate at the rate of 100 mg per 100 g of raw apple mixture, samples weighing 100 g were separated and distributed in an even layer of 1 cm on parchment paper. The mass was dried at a gentle temperature of t = 45-50 ° C in a dehydrator for 8 hours. This temperature contributes to the maximum preservation of vitamins of fruit raw materials.

At the end of the heat treatment, the samples were removed from the dehydrator, separated from parchment paper and weighed. The weight of each sample was 30 g.

EXAMPLE 2

To better isolate pectin, the apples were softened in a combi oven for 5 minutes at t = 75 ° C. Softened apples were cleaned from the seed nest and crushed to a puree state with a blender. The crushed mass was rubbed through a sieve to obtain a uniform consistency and cooled.

After combining the apple mixture with a nanostructured dry guarana extract in guar gum, 150 mg per 100 g of crude apple mixture, samples weighing 100 g were separated and distributed in an even layer of 1 cm on parchment paper. The mass was dried at a gentle temperature of t = 45-50 ° C in a dehydrator for 8 hours. This temperature contributes to the maximum preservation of vitamins of fruit raw materials.

At the end of the heat treatment, the samples were removed from the dehydrator, separated from parchment paper and weighed. The weight of each sample was 30 g.

EXAMPLE 3

To better isolate pectin, the apples were softened in a combi oven for 5 minutes at t = 75 ° C. Softened apples were cleaned from the seed nest and crushed to a puree state with a blender. The crushed mass was rubbed through a sieve to obtain a uniform consistency and cooled.

After combining the apple mixture with a nanostructured dry guarana extract in kappa-carrageenan at the rate of 200 mg per 100 g of raw apple mixture, samples weighing 100 g were separated and distributed in an even layer of 1 cm on parchment paper. The mass was dried at a gentle temperature of t = 45-50 ° C in a dehydrator for 8 hours. This temperature contributes to the maximum preservation of vitamins of fruit raw materials.

At the end of the heat treatment, the samples were removed from the dehydrator, separated from parchment paper and weighed. The weight of each sample was 30 g.

EXAMPLE 4

To better isolate pectin, the apples were softened in a combi oven for 5 minutes at t = 75 ° C. Softened apples were cleaned from the seed nest and crushed to a puree state with a blender. The crushed mass was rubbed through a sieve to obtain a uniform consistency and cooled.

After combining applesauce with a nanostructured dry extract of guarana in sodium alginate at the rate of 250 mg per 100 g of raw apple mixture, samples weighing 100 g were separated and distributed in an even layer of 1 cm on parchment paper. The mass was dried at a gentle temperature of t = 45-50 ° C in a dehydrator for 8 hours. This temperature contributes to the maximum preservation of vitamins of fruit raw materials.

At the end of the heat treatment, the samples were removed from the dehydrator, separated from parchment paper and weighed. The weight of each sample was 30 g.

The examples of the method implementation confirm the solution of the problem and the achievement of the technical result of creating a method for producing figs with increased biological value by introducing a nano-structured dry guarana extract, a tonic and strengthening agent for use in sports nutrition or to reduce weight, into the composition of a plant ingredient . Fig, prepared according to the proposed method, can also be offered as a dietary product for diabetics due to the lack of sugar in the formulation.

Claims (1)

A method for producing figs with a nanostructured dry guarana extract, including preliminary softening of strongly pectin fruits in a combi steamer at a temperature of 75 ° C, purification of the softened mass from solids and grinding to a state of mashed potatoes, which are then rubbed through a sieve to obtain a homogeneous consistency, are cooled and cooled to puree add a nanostructured dry guarana extract in sodium alginate, or a nanostructured dry guarana extract in guar gum, or a nanostructured dry guarana extract in kappa-carrageenan, at a rate of 100-250 mg per 100 g of raw fruit puree, and drying, distributed in an even layer of puree, is carried out in a dehydrator at a temperature of 45-50 ° C for 8 hours.