RU2750886C1 - Functional product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: functional product consists of natural bee honey and blanched crushed pulp of Japanese quince fruits at the following ratio of components per 100 g, in g: natural bee honey is 80, pulp of Japanese quince fruits is 20.

EFFECT: invention makes it possible to obtain a product based on natural bee honey with improved organoleptic characteristics and high nutritional value, which has a long storage life.

1 cl, 5 tbl

Description

The invention relates to the food industry.

Known food product containing bee honey and herbal supplement, and as an additive used Jerusalem artichoke cryopowder and / or lemon cryopowder and / or hawthorn cryopowder and / or blueberry cryopowder and / or gooseberry cryopowder and / or cranberry cryopowder, and / or cryopowder of carrot juice, and / or cryopowder of seaweed, and / or cryopowder of oats, and / or dry extract of dandelion roots, and / or dry extract of burdock roots, and / or dry extract of Echinacea in the following ratio of ingredients, wt. %: bee honey 95.0; herbal supplement 5.0 (RF Patent No. 2555458).

Known "Honey with phyto-additives of the series" Nikitsky garden ", which contains natural honey with additives of plant origin (phyto-additives), and as phyto-additives are used: extract from leaves of myrtle or echinocea, rose petals, fruits of subtropical crops, namely ziziphus, figs, feijoa, walnuts, almonds (RF patent for useful model No. 145634).

The closest in technical essence is "Natural honey with cranberries or lingonberries" containing honey, cranberries or lingonberries and fructose or fructose syrup with a fructose content of 80-85% by weight of the syrup with the following ratio of components, wt. %: cranberry or lingonberry 10-50, fructose or fructose syrup (in terms of dry fructose) 3-70, honey - the rest (RF patent for invention No. 2378885).

The disadvantages of these products are insufficiently high consumer properties, low nutritional density, as well as functional properties and low biological value.

For the prototype, a method for producing a preventive food product is chosen, in which it is envisaged to mix honey with an extract from spruce buds and propolis tincture, after which the mixture is packaged.

The disadvantages of the finished product include low consumer qualities of the product associated with a sharp taste and insufficiently harmonious aroma.

The task is to create a natural food functional product with a high nutritional value on the basis of natural bee honey, which contributes to the expansion of the range of honey compositions and the field of application of chaenomeles.

The technical result is a product based on natural bee honey with improved organoleptic characteristics and high nutritional value, with a long shelf life.

The technical result is achieved by a functional product consisting of natural bee honey, while additionally containing blanched pulp of chaenomeles, crushed to a puree state, with the following ratio of components per 100 g, in g:

Natural bee honey - 80

Chaenomeles fruit pulp - 20.

Beekeeping products have no equal among other natural products in terms of their useful properties and application possibilities.

Natural bee honey is a valuable food, dietary product containing a significant amount of carbohydrates, mineral and biologically active substances. Its main constituents - fructose and glucose - go directly into the bloodstream, which determines its value as a dietary product. In addition to carbohydrates, honey contains enzymes: invertase, diastase, catalase and others, which significantly accelerate the metabolism in the body. Contains potassium, calcium, sodium, magnesium, iron and other elements. A number of different microelements have been found in honey that play an important role in the normal functioning of systems (aluminum, silicon, manganese, copper, chromium, boron, nickel, and others). Honey is rich in various vitamins: A, B, C, B2, B6, PP, K, H, pantothenic and folic acids, biotin and more. Honey is in demand by humans as a food product, as it provides high calorie content and complete assimilation of the substances included in it.

The advantage of natural bee honey is absorption from the digestive tract, without prior fermentation of fructose and glucose (the main carbohydrates of honey), directly into the blood, which is valuable for the body.

It is important to pay attention to the fact that artificial honey should not be used in this diet. Artificial honey is a sugary product with a thick, viscous consistency.

Artificial honey is obtained by boiling sugar syrup with food acid (citric, tartaric). As a result of hydrolysis, invert sugar is formed, in which the acid is neutralized.

Artificial honey composition: glucose - 25%, fructose - 25%, sucrose - 30% and water - 20%. Artificial honey has a viscous consistency, should be transparent, without turbidity and sediment, foreign inclusions. Its color is from light to dark yellow. A darker color is a sign of prolonged heating. The taste of artificial honey is sweet, the aroma is pleasant, honey. Mass fraction of dry substances 78%, including at least 60% of reducing substances.

Indicators of the quality of honey.

By quality, honey is not subdivided into commercial varieties. Honey is considered benign if it has a pleasant, natural aroma from low to strong, without any foreign odor. The taste of honey is usually sweet and pleasant. The best in taste and aroma are such types of honey as linden, white acacia, sainfoin, melilot, clover, etc. Each type of honey has its own specific aroma. The color of honey, depending on the type of honey plant, is from colorless to yellow, brown and brown.

The mineral composition of honey and human blood plasma are identical (the differences in thousandths are insignificant). It is this similarity that makes honey related to a living organism. Of course, we are only talking about mature, natural honey.

People can indeed get allergies, but only in the following cases:

1. Low-quality honey in food (fake).

2. Reaction to honey pollen.

3. Individual intolerance to one of the plants in the composition of honey. \

Composition of honey.

Honey consists of:

1.carbohydrates 75-80%: glucose, fructose, maltose, sucrose, etc .;

2.water 13 - 22%;

3. trace elements in small amounts: potassium, calcium, sodium, phosphorus, iron, zinc;

4. and in even smaller quantities vitamins: folic acid (B-9), C, B-3, B-2, B-6, etc .;

5. Plant pollen is present in very small quantities.

The pulp of the chaenomeles fruit. Chaenomeles is a genus of flowering plants from the Pink family. It is usually called Japanese quince. It grows wild in Japan and China. In appearance, chaenomeles looks like small deciduous shrubs, the height of which is from 1 m to 6 m. Shoots can be found with or without thorns. The leaves are serrate or crenate-toothed. Chaenomeles fruits are large, apple-shaped or pear-shaped.

An interesting feature is that fresh fruits of the tree are not consumed. They are tough and tasteless.

Method of obtaining: in this invention, the pulp of the chaenomeles fruit is used. After ripening, the harvested chaenomeles fruits are blanched - short-term treatment with boiling water or steam. Fresh fruits should be light yellow or light green in color with a pronounced aroma. Then the fruits are crushed and added to honey. This method is necessary to improve the organoleptic characteristics, namely, to improve the taste of the product.

Useful properties of chaenomeles

Composition and presence of nutrients chaenomeles contains more than 5% organic acids and about 2% tannins in fruits. The level of accumulation of ascorbic acid in chaenomeles fruits reaches 320 mg / 100 g; the content of vitamins B1, B2, as well as substances of P-vitamin activity makes chaenomeles useful for both adults and children. Also, the beneficial properties of chaenomeles are manifested due to the large amount of pectins (0.9-2.1%), which help the body to remove heavy metals.

Another difference between chaenomeles is the content of trace elements: phosphorus, potassium and calcium. It contains a lot of vitamin C, which is retained even after heat treatment.

The fruits are mainly used after processing, as they are very hard and sour when fresh.

Chaenomeles is a very useful product for dietary nutrition, does not contain fat, sodium and cholesterol, and at the same time it contains a lot of organic fiber and copper.

According to Japanese studies, chaenomeles treats stomach ulcers and has antiviral properties. A large number of antioxidants fight free radicals, thereby reducing the risk of cancer. The antioxidant property of quince exceeds that of pure ascorbic acid.

Chaenomeles is useful to use regularly, it will lower blood cholesterol levels and, due to the potassium content, will help lower blood pressure. It can be used as a natural sedative as it helps fight stress. And vitamin C reduces the risk of developing heart disease.

The combination of tannins and pectin substances in the composition have a good hemostatic, anti-inflammatory and strengthening effect. That is why it is recommended to use it during intestinal and stomach upset. In this case, you need to take a decoction of chaenomeles without sugar. Poultices from fruit juice or pulp are the most effective remedy for cracks in the anus.

Mashed boiled fruits are used for liver diseases and as an antiemetic. Ripe chaenomeles juice is an excellent antiseptic, and it is also very useful for asthmatics and patients suffering from any other respiratory disease.

The expansion of the field of application of chaenomeles is achieved due to the possibility of its use in this ratio with natural bee honey by people suffering from problems of the gastrointestinal tract.

An example of a specific implementation.

To obtain 100 g of a functional product, natural bee honey was used - 80 g, pulp of chaenomeles fruits - 20 g. After ripening, the harvested chaenomeles fruits were blanched - short-term treatment with boiling water or steam. Then the fruits were crushed to a puree-like consistency and added to natural bee honey. The composition was mixed until smooth. The consistency of the finished product was characterized by density, uniformity of distribution over the entire mass of the product, and had a light cream color. Taste and smell - specific, honey with pleasant sourness, with a slight citrus aftertaste. The finished product was placed in a refrigerator for further storage in order to preserve its biological activity and nutritional value. The shelf life of the product is 6 months.

The nutritional value and chemical composition of chaenomeles are shown in Table 1.

An analysis of the calorie content of chaenomeles is shown in Table 2.

The amino acid composition of honey is shown in Table 3.

The biological value of honey is shown in table 4.

The nutrient composition of chaenomeles is shown in Table 5.

Thus, the claimed functional food product characterizes it as a product based on natural bee honey with improved organoleptic characteristics and high nutritional value, with a long shelf life.

Claims (3)

A functional product consisting of natural bee honey, characterized in that it additionally contains blanched pulp of chaenomeles, crushed to a puree state, with the following ratio of components per 100 g, in g: Natural bee honey - 80 Chaenomeles fruit pulp - 20.