RU2818154C2 - Food salt with fir needles additives - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of food salt, namely to preventive varieties of table salt. Presented is food salt with fir needles additives, which contains refined table salt, which contains a powdered fraction of fir needles and a crushed fraction of fir needles with size of up to 3 mm, with the following ratio of ingredients: fir needles fraction powder 5–10 %; fraction of needles of fir needles up to 3 mm 10–20 %; table salt 75–80 %.

EFFECT: invention provides the development of a composition of edible salt with fir needles additives, which is in demand during pandemic and seasonal epidemics, which provides intensification of natural antimicrobial immunity, which is universal for use.

1 cl, 1 ex

Description

The invention “Edible salt with fir needle additives” relates to the production of edible salt, namely to preventive varieties of table salt.

There is a known salt mixture used for the prevention of cardiovascular diseases described in the ed. date No. 1681822, IPC A23L 1/237, publ. 1991, which contains a reduced amount of sodium chloride compared to standard salt (35-60 wt.%), and also contains potassium chloride, magnesium sulfate, magnesium citrate, sugar and potassium hexacyanoferrate.

The disadvantage of the known salt mixture is the complex technological process of its production due to the need for thorough mixing of a large number of differently dispersed components.

This disadvantage is due to the fact that the introduced magnesium sulfate in nature exists in the form of MgSO ₄ ⋅7H ₂ O and the water introduced with this salt deteriorates the quality of the finished product and requires increased consumption of potassium hexacyanoferrate, which is used to prevent caking during storage, and sugar sand (sucrose) is not a dietary product; in addition, when it comes into contact with this salt, it loses its flowability and does not mix well with sodium chloride.

Granulated seasoned table salt is known (see Patent RU No. 2425591, IPC A23L1/237, published on August 10, 2011), containing a gelatinized solution of tapioca starch, obtained by grinding purified salt into powder and mixing it with powdered yeast extract, tapioca starch, sugar and lactose. Producing a gelatinized solution of tapioca starch and mixing it with liquid garlic extract or green tea extract, and granulating the powder mixture with the liquid mixture and drying the resulting granules produces granular seasoned salt with high binding capacity and storage stability.

The disadvantage of the known salt is that it is not preventative and is not suitable for cooking for older people, especially diabetics.

This disadvantage is due to the high binding capacity of the known product, as well as the inclusion of components such as yeast extract, tapioca starch, sugar and lactose.

Also known is the prophylactic food salt adopted as a prototype, described in patent RU No. 2211585, IPC A23L1/237, publ. 09/10/2003, containing sodium chloride, anti-caking agent and additives of fluoride and potassium bromide iodide in the following ratio of components, mg per 100 g of sodium chloride: potassium iodide - 2.0-3.0; potassium fluoride 15-20; sodium or potassium bromide - 100-140, anti-caking agent - potassium iron sulfide - 1.5-2.5.

The disadvantage of the known preventive food salt is that when it is used, allergic reactions occur on the skin.

This deficiency is due to the high iodine content in it.

The technical problem of the claimed invention “Edible salt with fir needle additives” is the development of a simple composition of preventive salt, using fir greens, acceptable in the food industry for the production of food products enriched with additives, namely preventive varieties of table salt, which is the most universal for use .

The technical result of the claimed invention “Tedible salt with fir needle additives” is the development of a composition of food salt with fir needle additives, which is in demand during pandemics and seasonal epidemics, providing strengthening of natural antimicrobial immunity.

This goal is achieved by the fact that the composition of purified table salt, according to the invention, additionally contains the addition of powder fraction of fir needles from 5% to 10%, fraction of fir needles up to 3 mm in size from 10% to 20%, table salt from 75% to 80%.

There is the following cause-and-effect relationship between the distinctive features and the delivered technical result.

Unlike analogues and the prototype, the addition to the composition of the claimed table salt is a powder fraction of fir needles and a fraction of fir needles up to 3 mm in size, which contain phytoncides that play an important role in human life, since they regulate all vital processes (respiration, growth and development , metabolism, etc.). Getting into the human oral cavity, the coniferous components of the proposed food salt with the addition of fir needles release volatile compounds into the respiratory tract and, at the same time, begin to disinfect food entering the human digestive organs. Fir needles contain many nutrients. 1 kg of fir needles contains 250 mg of carotene, up to 1200 mg of calcium and 320 mg of iron. In addition, fir needles contain copper, zinc, cobalt, phosphorus, manganese and many other microelements that are very necessary for the human body. They are not created in the body, therefore they must be supplied to the human body in sufficient quantities with food, in particular with food salt with the addition of fir needles, since green fir needles contain more cobalt, iron and manganese than legumes. Fir needles contain vitamins C, E, K, P, A and some vitamins from group B. Fir needles contain 1.5-2 times more ascorbic acid than citrus fruits, and 25 times more than such common products as onions and potatoes. The development of a composition of food salt with the addition of fir needles, which is in demand during pandemics and seasonal epidemics, ensures the strengthening of natural antimicrobial immunity.

The coniferous component of the claimed food salt with fir needle additives also contains glycerin (an extractant not extracted from the product), which is quickly absorbed and, to a large extent, available for intermediate metabolism as a glucoplastic substance, due to this the claimed food salt with fir needle additives can be used for glucose synthesis and for direct energy production, ideal for compensating for possible energy deficits after surgery and after suffering severe viral diseases, as well as for athletes and seriously wounded after combat operations. In addition, the claimed food salt with fir needle additives helps reduce the concentration of fatty acids in the blood, which significantly reduces the manifestation of liver disease, thereby preventing the manifestation of energy imbalance, since fir needles consist of 60% organic acids of the terpene class and, as already mentioned, the composition of the green mass of the declared food salt with the addition of fir needles releases such useful substances as: ascorbic acid; phytoncides; flavonoids; microelements (copper, iron, cobalt, manganese, zinc), and in terms of vitamin C content it can be equated to citrus fruits. The β-carotene contained in fir needles, which is converted into vitamin A, allows the declared fir table salt to be used in food products to strengthen and improve vision. “Eating salt with fir needle additives” will not only improve digestion, but also, since food salt with fir needle additives is rich in many minerals, it not only saturates the body with magnesium, but also supplies minerals that regulate blood sugar levels and prevent fluid retention, and also, like any product containing fir needles, helps get rid of complications from diseases such as pneumonia; tuberculosis; tonsillitis; ARVI; angina pectoris; stomatitis; eczema; diathesis; rheumatism and arthrosis; cystitis, prostatitis; depression, neurosis, etc. In a combination of symptoms, the component of food salt with the addition of fir needles produces chloride, which helps in the production of acids necessary for the digestion of proteins and enzymes, is indispensable for the optimal functioning of the brain, and also takes part in the digestion of carbohydrates for weight loss .

The analysis of the level of technology carried out by the applicant, including a search through patent and scientific and technical sources of information and identification of sources containing information about analogues of the claimed invention, allowed us to establish that the applicant did not find a source characterized by features identical to the totality of all essential features of the claimed invention “Eating salt with fir needle additives”, i.e. According to the information available to the applicant, the set of essential features of the claimed invention, providing a solution to the technical problem and achieving a technical result in the form of the development of a simple composition of prophylactic salt, the most universal for use, not known from the prior art, allows us to conclude that the claimed invention “Eating salt” with additions of fir needles" to the "novelty" criterion.

To check the compliance of the claimed invention “Eating salt with fir needle additives” with the “inventive step” criterion, the applicant conducted an additional search for known solutions in order to identify features that coincide with the characteristics of the claimed technical solution “Eating salt with fir needle additives” that are distinctive from the prototype. The search results showed that the claimed invention “Eating salt with fir needle additives” does not clearly follow for a specialist from the known level of technology, since the level of technology determined by the applicant did not reveal the influence of the transformations envisaged by the essential features of the claimed invention to achieve a technical result, namely the absence in known developments of edible salt with fir needle additives of a similar composition and similar properties, such as the fact that the coniferous component of the claimed edible salt with fir needle additives also contains glycerin (an extractant that is not extracted from the product), which is quickly absorbed and, to a large extent, degree, is available for intermediate metabolism as a glucoplastic substance, in demand during pandemics and seasonal epidemics, which has a composition that enhances natural antimicrobial immunity, which leads to an increase in the energy nutritional value of food rations and their enrichment with vitamins, macro and microelements, due to this the declared “Salt” food with fir needle additives,” as mentioned above, can be used for the synthesis of glucose and for direct energy production, which is ideal for compensating for possible energy deficiency after severe operations, severe viral diseases, as well as for athletes and seriously wounded after combat operations. Thus, the use of the proposed invention “Eating salt with fir needle additives” will improve digestion, in addition, since food salt with fir needle additives is rich in many minerals, it saturates the body with magnesium, and also supplies minerals that regulate blood sugar levels and prevent fluid retention, and also help get rid of not only severe viral diseases, but also complications after severe surgical operations performed in the abdominal cavity after gunshot wounds, as well as diseases such as pneumonia; tuberculosis; tonsillitis; ARVI; angina pectoris; stomatitis; eczema; diathesis; rheumatism and arthrosis; cystitis, prostatitis; depression, neurosis, etc. In a combination of symptoms, the component of food salt with the addition of fir needles produces chloride, which helps in the production of acids necessary for the digestion of proteins and enzymes, and also takes part in the digestion of carbohydrates, which is also important for the balance of body weight, except Moreover, the product is indispensable for the optimal functioning of the brain, which confirms that the claimed invention “Eating salt with fir needle additives” meets the “Inventive step. Consequently, the claimed invention “Edible salt with fir needle additives” meets the “inventive step” criterion.

The information presented indicates the implementation of technical means when using the claimed invention “Eating salt with fir needle additives”, in the example of specific implementation described in the application, i.e. the possibility of obtaining the technical result of the claimed invention using technical means has been confirmed; therefore, the claimed invention “Eating salt with fir needle additives” meets the “Industrial applicability” criterion.

The essence of the claimed invention “Edible salt with fir needle additives” is illustrated by an example of a specific implementation. The method of preparing food salt with fir needle additives is very simple and is illustrated by the following example of a specific implementation.

Example

Initially, the needles of the fir tree (Siberian fir) were crushed by any known method, for example, in a grinder, thus preparing the powder fraction of fir needles. For this we took 200g. needles of Siberian fir needles and ground them to a powder. Next, the required amount (350 g) of the fraction from fir needles with a maximum size of up to 3 mm was added, which were prepared in a processor with appropriate attachments. Both fractions were mixed with table salt - (1950 g). The concentration of the powder fraction of pine needles was 8%, the concentration of the fraction of pine needles up to 3 mm in size was 14%, the content of table salt (1950 g) was 78%. The finished product “Edible salt with fir needle additives” was stirred for 60 minutes at room temperature and packaged.

The information presented indicates the implementation of the technical means in the example of specific implementation described in the application, i.e. the possibility of its implementation with obtaining a technical result has been confirmed, namely, the development of a composition of food salt with the addition of fir needles, which is in demand during pandemics and seasonal epidemics, providing strengthening of natural antimicrobial immunity.

Thus, the use of the proposed “Edible salt with additions of fir needles”, which is in demand during pandemics and seasonal epidemics, and has a composition that ensures strengthening of natural antimicrobial immunity, will lead to an increase in the energy nutritional value of food rations and their enrichment with vitamins, macro- and microelements.

Claims (2)

Edible salt with fir needle additives, containing purified table salt, characterized in that it contains a powdered fraction of fir needles and a crushed fraction of fir needles up to 3 mm in size, with the following ratio of ingredients: - powder fraction of fir needles 5-10%; - fraction of fir needles up to 3 mm 10-20%; - salt 75-80%.