Method for producing figs with functional properties

Abstract

FIELD: food industry.SUBSTANCE: method for preparing figs has been proposed, according to which fruits, berries, and vegetables are washed, chopped, and simmered over low heat in their own juice or liquid. Agar-agar is dissolved in water, the mixture is heated over low heat, brought to a boil, and simmered for 5 minutes. Then it is combined with the warm puree and cooled to 50 °C. A sugar substitute or citric acid and a plant ingredient comprising cyanobacteria Arthrospira platensis are introduced in the form of dried spirulina powder or wet live biomass. It is stirred until a homogeneous consistency is obtained, the resulting mixture is poured into a mould and left to harden. After hardening, it is dried in a drying cabinet at a temperature of 50 °C for the first 5 hours and then at 45 °C for another 4 hours to obtain the finished product.EFFECT: production of a product with functional properties.1 cl, 3 tbl, 7 ex

Description

[0001] The invention relates to the food industry, specifically to a method for producing fruit confectionery products with functional properties used to treat vitamin and mineral deficiencies, as well as for the prevention of cancer and gastrointestinal diseases. Figs can be consumed as a light snack, a meal supplement, or a light breakfast.

[0002] Modern trends in the production of pastila and marmalade are aimed at completely or partially replacing sugar in confectionery products, exploring alternative food colorings in recipes, and enriching them with substances beneficial to the human body. These include, first and foremost, vitamins, carotenoids, minerals (macro- and microelements), and dietary fiber, which enhance the nutritional value of confectionery products and are in demand in Russia. Furthermore, the rise in chronic diseases in the adult population, such as cardiovascular, oncological, gastrointestinal, and metabolic diseases, requires expanding the range of preventative products to include physiologically functional food ingredients (1).

[0003] The most striking examples of functional foods are those enriched with dietary fiber, such as pastila or a type of pastila called figs. Figs are a dry marmalade similar to pastila, but without added protein and not whipped until white. They are usually dark in color and specially thickened, like pastila. Figs are made from fruits containing large amounts of pectin, such as apples, quince, plums, and rowan berries.

[0004] A method for producing pastille with vegetable additives is known [Patent No. 2579484 C1 RU, IPC A23G 3 / 48, A23G 3 / 52, 2016], which includes applesauce, vegetable additives, namely beet or carrot puree (as a colorant and additional pectin), granulated sugar, water, egg white, agar, citric acid, vanillin and powdered sugar.

[0005] The disadvantages of this invention are that the fruit and vegetable additives used (carrots, beets, apples) are baked at 120°C, which destroys the vitamin complex. The pastila contains sugar, which is not recommended for people with carbohydrate metabolism disorders.

[0006] A method for producing pastila is known [Patent No. 2787589 C1, RU, IPC A23L 21 / 00, 2023], including the preparation of a pastila mass from apple puree, zosterin as a structure-forming agent, watermelon honey as a carbohydrate component, juglone as a preservative, CO2 meal of amaranth or grape seeds as a protein filler, CO2 extract of amaranth, and / or cinnamon, and / or grape seeds, and / or black cumin as antioxidants. Watermelon honey obtained from watermelon pulp by boiling it under vacuum to a dry matter content of 76-80% is used as watermelon honey. The resulting pastel mass is poured into a thin layer and dried at 55-60°C to a moisture content of 18-20%. The finished pastila sheets are cooled, rolled into a roll, and packaged.

[0007] The disadvantage of this technical solution is the technological process, which is quite complex, which can lead to an increase in the cost of the finished product and a decrease in the nutritional value of the products due to the increased mixing temperature of the ingredients (85±5)°C.

[0008] The closest technical solution is the Method for Obtaining Figs with Functional Properties [Patent No. 2750269 Cl RU, IPC A23L 21 / 12, A23L 33 / 10, 2021]. The method involves obtaining puree by softening highly pectin fruits in a combi steamer at a temperature of 75°C, cleaning from solid components, grinding to a puree state and rubbing through a sieve to obtain a uniform consistency, nanostructured spirulina in sodium alginate or nanostructured spirulina in agar-agar is added to the cooled puree at the rate of 300 mg per 100 g of raw fruit puree, drying is carried out at a temperature of 45-50°C for 8 hours.

[0009] The disadvantage is the use of high temperatures when preparing puree, the use of special equipment, the use of a specific ingredient - nanostructured spirulina and the complexity of its preparation.

[0010] The objective of the invention is to expand the range of functional confectionery products and develop a technology for producing figs from fruits, berries, and vegetables with increased biological and nutritional value. These figs possess high biological activity and have a stimulating and immunomodulatory effect on the human body due to the inclusion of a plant component from cyanobacteria (Arthrospira (Spirulina) platensis). The figs also contain the sugar substitute stevirol, making them suitable for dietary use.

[0011] The technical result consists in obtaining a finished product - figs with increased biological value due to the introduction of a plant ingredient - cyanobacteria (Arthrospira platensis) to improve physical endurance and immunity.

[0012] The technical result is achieved by washing fruits, berries, and vegetables, removing impurities, seeds, stems, and peels, blending them, and simmering them under a lid in their own juice or in a liquid that does not completely cover the product. In a separate container, agar-agar, a structuring agent, is dissolved in water. The mixture is heated over low heat, brought to a boil, and simmered for 5 minutes. Then combine with the warm puree in a thin stream while stirring constantly, cool to 50°C, and add the sweetener or citric acid and the plant ingredient, the cyanobacterium Arthrospira platensis, which is added as dried spirulina powder or wet live biomass, at a rate of 15 g of dry spirulina or 150 g of wet live biomass per 100 g of finished product, respectively. Stir until a uniform consistency is achieved.Pour the resulting mixture into a mold, spread it into an even 0.5 cm layer on a silicone baking sheet, and leave it to set at 23-25°C. After setting, dry the product in a drying oven at 50°C for 5 hours and then at 45°C for another 4 hours, which maximizes vitamin preservation. Then cut the figs into portions.

[0013] The distinctive features of the claimed invention are as follows:

[0014] - "stewing" raw chopped fruits, berries and vegetables reduces the cooking time and helps preserve vitamins and other beneficial substances;

[0015] - the use of the cyanobacterium Arthrospira platensis biomass additive in dry crushed form or wet live biomass ensures the production of functional figs that acquire a spirulina-colored hue;

[0016] addition of dry disintegrated or wet live biomass of the cyanobacterium Arthrospira platensis in the amount of 15 g or 150 g per 100 g of the finished product, respectively, which is 15% of the total mass of the finished product, selected by the authors empirically in such quantitative values ​​of the components of the formulations, taking into account the achievement of the claimed result, that the introduction of the components of the formulation below and above the specified ratios does not provide the expected physiological effect;

[0017] - biomass in the form of dried spirulina powder or in the form of wet live biomass is introduced into the fig composition at a puree temperature of 50°C, which ensures the preservation of biologically active substances;

[0018] - the introduction of the structure-forming agent agar-agar allows you to give structure to puree from fruits, berries or vegetables that do not contain pectin;

[0019] - The use of a sweetener in the form of the additive stevirol makes figs attractive for diabetics and those who control their carbohydrate intake.

[0020] Common with the prototype is the use of biologically active components from plant materials.

[0021] A novel feature of the claimed method is the addition of dried spirulina powder or wet live biomass to the fig composition in an amount of 15 g or 150 g per 100 g of the finished product, respectively. This ingredient has high biological value and functional properties, containing pigments, lipids, phycobiliproteins (C-phycocyanin), essential amino acids, bioavailable plant-based protein, carbohydrates and trace elements, vitamins and minerals necessary for the human body. When the cyanobacterium Arthrospira platensis is added during fig preparation, the composition of vitamins, trace elements, and proteins in them does not decrease, since by the time of addition to the pastille mixture, its temperature is 50°C. The finished product is enriched with the plant components of the cyanobacterium (Table 1).

[0022] These distinctive features allow us to conclude that the proposed technical solution is novel. Patent searches and a review of available scientific publications related to the invention revealed no solutions with features similar to the proposed invention. The method is intended for industrial use. The conditions for its implementation will not change with industrial application. Industrial-scale production of the claimed product does not require complex or expensive equipment; standard fig production equipment can be used.

[0023] Example 1

[0024] The apples were washed, peeled, seeded, and stemmed. They were cut into pieces, blended, and simmered over low heat, covered, for 30 minutes, adding 1 liter of water, but not enough to cover the apples completely. In a separate container, 33 g of agar-agar was dissolved in 200 ml of water, the mixture was heated over low heat, brought to a boil, and simmered for 5 minutes. Then, combine with the warm puree, adding it in a thin stream while stirring constantly. Cool to 50°C. Add 64 g of sweetener and the plant ingredient, cyanobacteria Arthrospira platensis, in the form of a dried powder, at a rate of 15 g of dry biomass per 100 g of finished product. Mix until smooth. The resulting mixture was poured into a mold and spread evenly on a silicone baking sheet to a thickness of 4-5 mm.The figs were set at a temperature of 23-25°C. After setting, they were dried in an oven at a gentle temperature of 50°C for the first 5 hours and at 45°C for another 4 hours, which ensures maximum vitamin preservation. The figs were then cut into portions. When using dry spirulina biomass, the components were taken in the following ratio by weight: applesauce - 76; water - 19.9; Arthrospira platensis - 2.5; stevirol - 1.1; agar-agar 900 - 0.5.

[0025] Quantitative composition of fig ingredients (per 1 kg of finished product):

[0026] Apples (peeled, cored) 4615 g Water 1200 g Arthrospira platensis 150 g Stevirol 64 g Agar-agar 900 33 g

[0027] Example 2

[0028] The apples were washed, peeled, seeded, and stemmed, cut into pieces, blended, and simmered under a lid for 30 minutes with 1 liter of water, but not completely covering the apples. In a separate container, 33 g of agar-agar was dissolved in 200 ml of water, heated over low heat, brought to a boil, and simmered for 5 minutes. The mixture was then combined with the warm puree, adding it in a thin stream while stirring constantly. The mixture was cooled to 50°C. 64 g of sweetener and the plant ingredient Arthrospira platensis, in the form of wet live biomass, were added at a rate of 150 g per 100 g of the finished product. The mixture was then stirred until smooth. The resulting mixture was poured into a mold and spread in an even layer on a silicone baking sheet to a thickness of 4-5 mm.The figs were set at a temperature of 23-25°C. After setting, they were dried in a drying oven at a gentle temperature of 50°C for the first 5 hours and at 45°C for another 4 hours, which ensures maximum vitamin preservation. The figs were then cut into portions.

[0029] When using raw, non-dehydrated spirulina biomass, the components were taken in the following ratio by weight: apple puree - 62.26; water - 16.2; Arthrospira platensis - 20.24; stevirol - 0.9; agar-agar - 0.4.

[0030] Apples (peeled, cored) 4615 g Water 1200 g Arthrospira platensis 1500 g Stevirol 64 g Agar-agar 900 33 g

[0031] The resulting fig had the taste and aroma typical of figs with a distinct apple flavor, dark green in color. The proposed combination and ratio of fig components enhances its biological and physiological value and imparts functional properties to the finished product. The ratio of components in the finished apple fig is, by weight: apple puree - 75.3; Arthrospira platensis - 15; stevirol - 6.4; agar-agar 900-3.3.

[0032] Example 3

[0033] The peaches were washed, peeled, pitted, blended, and simmered in their own juices under a lid for 20 minutes. In a separate container, 38 g of agar-agar, a structure-forming agent, was dissolved in 200 ml of water. The mixture was heated over low heat, brought to a boil, and boiled for 5 minutes. Then, it was combined with the warm puree, adding it in a thin stream while stirring constantly. The mixture was cooled to 50°C. 46 g of sweetener and the plant ingredient Arthrospira platensis, a dried powder, were added at a rate of 15 g of dry spirulina biomass per 100 g of the finished product. The mixture was stirred until smooth. The resulting mixture was poured into a mold and spread in an even layer on a silicone baking sheet to a thickness of 4-5 mm.The figs were set at a temperature of 23-25°C. After setting, they were dried in an oven at a gentle temperature of 50°C for the first 5 hours and at 45°C for another 4 hours, which ensures maximum vitamin preservation. The figs were then cut into portions. When using dry spirulina biomass, the components were taken in the following ratio by weight: peach puree - 93.4; water - 3; Arthrospira platensis - 2.3; stevirol - 0.7; agar-agar 900 - 0.6.

[0034] Quantitative composition of fig ingredients (per 1 kg of finished product):

[0035] Peaches (peeled, pitted) 6084 g Water 200 g Arthrospira platensis 150 g Stevirol 46 g Agar-agar 900 38 g

[0036] Example 4

[0037] The peaches were washed, peeled, pitted, blended, and simmered in their own juices under a lid for 20 minutes. In a separate container, 38 g of agar-agar, a structure-forming agent, was dissolved in 200 ml of water. The mixture was heated over low heat, brought to a boil, and simmered for 5 minutes. Then, it was combined with the warm puree, adding it in a thin stream while stirring constantly. It was cooled to 50°C. 46 g of sweetener and the plant ingredient Arthrospira platensis, in the form of wet live biomass, were added at a rate of 150 g per 100 g of the finished product. The mixture was stirred until smooth. The resulting mixture was poured into a mold and spread evenly on a silicone baking sheet to a thickness of 4-5 mm. It was set at 23-25°C. After setting, it was dried in a drying oven at a gentle temperature of 50°C for the first 5 hours and at 45°C for an additional 4 hours, which ensures maximum vitamin preservation.Then the figs were cut into portions.

[0038] When using raw, non-dehydrated spirulina biomass, the components were taken in the following ratio by weight: peach puree - 77.3; water - 2.5; Arthrospira platensis - 19.1; stevirol - 0.6; agar-agar - 0.5.

[0039] Peaches (peeled, pitted) 6084 g Water 200 g Arthrospira platensis 1500 g Stevirol 46 g Agar-agar 900 38 g

[0040] The resulting fig had a distinctive fig flavor and aroma, with a distinct peach aroma and a dark green color. The proposed combination and ratio of fig components enhances its biological and physiological value and imparts functional properties to the finished product. The ratio of components in the finished peach fig is as follows, in mass %: peach puree - 76; Arthrospira platensis - 15; stevirol - 5; agar-agar 900 - 4.

[0041] Example 5

[0042] The strawberries were washed, cleaned of impurities, stemmed, blended, and simmered in their own juices under a lid for 20 minutes. In a separate container, 37 g of agar-agar, a structure-forming agent, was dissolved in 200 ml of water. The mixture was heated over low heat, brought to a boil, and simmered for 5 minutes. Then, it was combined with the warm puree, adding it in a thin stream while stirring constantly. It was cooled to 50°C. 74 g of sweetener and the plant ingredient, cyanobacteria (Arthrospira platensis), were added in the form of a dried powder at a rate of 15 g of dry biomass per 100 g of the finished product, and mixed until a homogeneous consistency was achieved. The resulting mixture was poured into a mold and spread in an even layer on a silicone baking sheet to a thickness of 4-5 mm.The figs were set at a temperature of 23-25°C. After setting, they were dried in an oven at a gentle temperature of 50°C for the first 5 hours and at 45°C for another 4 hours, which ensured maximum vitamin preservation. The figs were then cut into portions. When using dry spirulina biomass, the components were taken in the following ratio by weight: strawberry puree - 94.63; water - 2.33; Arthrospira platensis - 1.75; stevirol - 0.86; agar-agar 900 - 0.43.

[0043] Quantitative composition of fig ingredients (per 1 kg of finished product):

[0044] Strawberry 8129 g Water 200 g Arthrospira platensis 150 g Stevirol 74.0 g Agar-agar 900 37.0 g

[0045] Example 6

[0046] The strawberries were washed, cleaned of impurities, stemmed, blended, and simmered in their own juices under a lid for 20 minutes. In a separate container, 37 g of agar-agar, a structure-forming agent, was dissolved in 200 ml of water. The mixture was heated over low heat, brought to a boil, and simmered for 5 minutes. Then, it was combined with the warm puree, adding it in a thin stream while stirring constantly. It was cooled to 50°C. 74 g of sweetener and the plant ingredient, cyanobacteria (Arthrospira platensis), were added in the form of wet live biomass at a rate of 150 g per 100 g of the finished product, and mixed until a homogeneous consistency was achieved. The resulting mixture was poured into a mold and spread evenly on a silicone baking sheet to a thickness of 4-5 mm. It was set at 23-25°C. After setting, it was dried in a drying oven at a gentle temperature of 50°C for the first 5 hours and at 45°C for an additional 4 hours, which ensured maximum vitamin preservation.Then the figs were cut into portions.

[0047] When using raw, non-dehydrated spirulina biomass, the components were taken in the following ratio by weight: strawberry puree - 81.8; water - 2; Arthrospira platensis - 15.1; stevirol - 0.7; agar-agar - 0.4.

[0048] Strawberry 8129 g Water 200 g Arthrospira platensis 1500 g Stevirol 74.0 g Agar-agar 900 37.0 g

[0049] The resulting fig had the taste and aroma typical of figs with a distinct strawberry flavor, dark green in color. The proposed combination and ratio of fig components enhances its biological and physiological value and imparts functional properties to the finished product. The ratio of components in the finished strawberry fig is, in mass %: strawberry puree - 73.9; Arthrospira platensis - 15; stevirol - 7.4; agar-agar 900 - 3.7.

[0050] Example 7

[0051] The melons were washed, peeled, seeded, cut into small pieces measuring 3x2x3, blended, and simmered in their own juices under a lid for 20 minutes. In a separate container, 37 g of agar-agar was dissolved in 200 ml of water, the mixture was heated over low heat, brought to a boil, and simmered for 5 minutes. Then, it was combined with the warm puree, adding it in a thin stream while stirring constantly. It was cooled to 50°C. 31 g of citric acid was added, along with the dried powder of cyanobacteria (Arthrospira platensis) at a rate of 15 g of dry spirulina per 100 g of the finished product. The mixture was then stirred until smooth. The resulting mixture was poured into a mold and spread in an even layer on a silicone baking sheet to a thickness of 4-5 mm.The figs were set at a temperature of 23-25°C. After setting, they were dried in an oven at a gentle temperature of 50°C for the first 5 hours and at 45°C for another 4 hours, which ensured maximum vitamin preservation. The figs were then cut into portions. When using dry spirulina biomass, the components were taken in the following ratio (wt.%): melon puree - 96.6; water - 1.6; Arthrospira platensis - 1.24; citric acid - 0.26; agar-agar 900 - 0.3.

[0052] Quantitative composition of fig ingredients (per 1 kg of finished product):

[0053] Melon 11730 g Water 200 g Arthrospira platensis 150 g Citric acid 31 g Agar-agar 9003 90037 g

[0054] Example 8

[0055] The melons were washed, peeled, de-seeded, cut into small pieces measuring 3x2x3, blended, and simmered in their own juices under a lid for 20 minutes. In a separate container, 37 g of agar-agar was dissolved in 200 ml of water, the mixture was heated over low heat, brought to a boil, and simmered for 5 minutes. Then, it was combined with the warm puree, adding it in a thin stream while stirring constantly. It was cooled to 50°C. 31 g of citric acid was added, along with the plant ingredient cyanobacteria (Arthrospira platensis), in the form of wet live biomass, at a rate of 150 g per 100 g of the finished product, and mixed until a homogeneous consistency was achieved. The resulting mixture was poured into a mold and spread in an even layer on a silicone baking sheet to a thickness of 4-5 mm.The figs were set at a temperature of 23-25°C. After setting, they were dried in a drying oven at a gentle temperature of 50°C for the first 5 hours and at 45°C for another 4 hours, which ensured maximum vitamin preservation. The figs were then cut into portions.

[0056] When using raw, non-dehydrated spirulina biomass, the components were taken in the following ratio by weight: melon puree - 86.9; water - 1.5; Arthrospira platensis - 11.1; citric acid - 0.23; agar-agar - 0.27.

[0057] Melon 11730 g Water 200 g Arthrospira platensis 1500 g Citric acid 31 g Agar-agar 900 37 g

[0058] The resulting fig had the taste and aroma typical of figs with a distinct melon flavor, dark green in color. The proposed combination and ratio of fig components enhances its biological and physiological value and imparts functional properties to the finished product. The ratio of components in the finished melon fig is, in mass %: melon puree - 78.2; Arthrospira platensis - 15; citric acid - 3.7; agar-agar 900 - 3.7.

[0059] This dietary product, in addition to its excellent organoleptic properties, also has a preventative effect. It is free of harmful impurities and foreign microflora, as the Arthrospira platensis cyanobacteria are grown under sterile laboratory conditions. Compared to similar products and the prototype, the proposed method provides figs with a broader biological value due to the addition of Arthrospira platensis cyanobacteria biomass at a preventative dose. Therefore, the figs contain a large amount of bioavailable protein, vitamins, microelements, and minerals (Table 1). The prototype contains 1.8 g of spirulina per 100 g of the finished product, while our product contains 15 g of spirulina per 100 g.

[0060]

[0061]

[0062] The proposed method for producing figs expands the range of dried marmalades, improves organoleptic properties, and maximizes the preservation of essential amino acids, thereby increasing the biological value of figs. The production method is simple and requires no additional equipment. The physicochemical properties of the marmalade are presented in Table 2.

[0063]

[0064]

[0065] Thus, the claimed method for producing figs with functional properties allows obtaining a product with low moisture content, high content of proteins, carbohydrates, lipids, increased biological and reduced energy value.

[0066] These implementation examples confirm the solution to the stated problem and the achievement of the desired technical result in creating a method for producing figs with increased biological value by incorporating a plant-based ingredient—the cyanobacteria Arthrospira platensis. Figs prepared according to the proposed method are recommended for consumption by healthy individuals to prevent the risk of gastrointestinal diseases, immunodeficiency, cancer, etc. They do not contain harmful impurities or foreign microflora. They can also be offered as a dietary product for diabetics and athletes due to the absence of sugar in the recipe.

[0067] The addition of cyanobacteria Arthrospira platensis to figs increases their biological value. The consumption of certain cyanobacteria and microalgae in food products is recommended by organizations such as the World Health Organization and the Food and Agriculture Organization due to their high nutritional value (2). Arthrospira platensis, better known as spirulina, is a natural source of a large number of substances used in the nutraceutical and pharmaceutical industries. In recent years, it has attracted much attention from science and practical medicine due to its scientifically proven valuable properties: antioxidant, immunomodulatory, regenerative, anti-inflammatory, hypotensive, vaso-, onco-, neuro-, radio-, hepato-, UV-protective, prebiotic, antimicrobial and antiviral properties, and other therapeutic and prophylactic effects (2, 3, 4).Arthrospira platensis contains a large amount of proteins (45-70%), carotenoids, essential and replaceable fatty acids, glycolipids, provitamin A, vitamins D, E, K, a complex of B vitamins, copper, magnesium, iron, selenium, zinc, calcium, chromium, iodine, manganese, phosphorus, potassium, sodium (5). In addition to other bioactive substances, Arthrospira platensis contains phycobiliproteins (phycocyanin, phycoerythrin, and allophycocyanin). Although all these components exhibit antioxidant properties, this activity is associated to the greatest extent with the phycocyanin component of the biliprotein (6). C-phycocyanin is a pigment-protein complex from the family of light-harvesting phycobiliproteins, produced by many photoautotrophic cyanobacteria, and is found in large quantities in Arthrospira platensis. C-phycocyanin is approved for use and is used in the food industry as a natural dye (7).In addition to its many proven therapeutic properties, recent cancer studies have revealed a significant dose-dependent inhibitory effect of C-phycocyanin on cancer cell growth through the induction of apoptosis, cell cycle arrest, inhibition of DNA replication, and ROS generation (8). Specifically, its potent anticancer effect has been scientifically proven against such malignant tumors as breast, liver, lung, colon, bone marrow, and leukemia (9).

[0068] Agar-agar is a plant product rich in polysaccharides, mineral salts, and seaweed pectin, widely used as a food and gelling agent. Products made with agar set quickly, do not melt at room temperature, and retain their shape. Agar-agar has a number of beneficial properties, including antibacterial, prebiotic, antitumor, antioxidant, and immunomodulatory properties. By stimulating the thyroid gland and improving metabolism, agar-agar supplies the human body with beneficial microelements such as magnesium, calcium, manganese, phosphorus, potassium, and iodine. Furthermore, it is not absorbed by the body; instead, it saturates it and cleanses it of waste and toxins, causing a mild laxative effect (10). Agar-agar is a low-calorie product, making it an excellent dietary component.

[0069] Apples, peaches, strawberries, and melon are a veritable treasure trove of nutrients. Table 3 below shows the biochemical, vitamin, and mineral content of the main ingredients in fresh figs per 100 g.

[0070]

[0071]

[0072]

[0073] The paste made from fruits, berries and vegetables used to make figs has the following beneficial properties:

[0074] • Antioxidant effect: the presence of vitamins A and C helps protect cells from free radicals, helps maintain youth and elasticity of the skin, preventing premature aging.

[0075] • Strengthening the immune system: antioxidants and vitamin C contained in the fruit help protect the body from harmful external factors.

[0076] • Digestive support: Due to the content of dietary fiber, these fruits help normalize bowel function.

[0077] • Cardiovascular support: combination of potassium and anthocyanins.

[0078] • Weight Management: Low calorie content makes these fruits, berries and vegetables an ideal choice for snacking while dieting or trying to lose weight.

[0079] Compared with analogues and the prototype, the proposed method provides a dietary dessert with a wider spectrum of biological activity with a pronounced prebiotic, antitumor, antioxidant and immunomodulatory effect.

[0080] Figs produced in this way have enhanced functional properties and a longer shelf life due to the reduced moisture content of the product and the inclusion of agar-agar.

[0081] Frozen and freeze-dried fruits, berries and vegetables can be used as a base for figs.

[0082] Materials used

[0083] 1. Nikityuk D.B. et al. Standards of therapeutic nutrition / / Moscow. - 2017.

[0084] 2. Machowiec R, Reka G, Maksymowicz M, Piecewicz-Szczema N, Smolen A. Effect of Spirulina Supplementation on Systolic and Diastolic Blood Pressure: Systematic Review and Meta-Analysis of Randomized Controlled Trials. Nutrients. 2021 Aug 31; 13(9):3054. doi: 10.3390 / nul3093054.

[0085] 3. Serban, M. C., Sahebkar, A., Dragan, S., Stoichescu-Hogea, G., Ursoniu, S., Andrica, F., & Banach, M. (2016). A systematic review and metaanalysis of the impact of Spirulina supplementation on plasma lipid concentrations. Clinical nutrition (Edinburgh, Scotland), 35(4), 842-851. doi: 10.1016 / j.clnu.2015.09.007.

[0086] 4. Masuda, K., & Chitundu, M. (2019). Multiple micronutrient supplementation using spirulina platensis and infant growth, morbidity, and motor development: Evidence from a randomized trial in Zambia. PloS one, 14(2), e0211693. doi: 10.1371 / journal.pone.0211693

[0087] 5. Jung F, Braune S, Jung CHG, Kriiger-Genge A, Waldeck P, Petrick I, Ktipper J.H. Lipophilic and Hydrophilic Compounds from Arthrospira platensis and Its Effects on Tissue and Blood Cells-An Overview. Life (Basel). 2022 Sep 26; 12(10):1497. doi: 10.3390 / lifel2101497.

[0088] 6. Hirata Т., Tanaka M., Ooike M., Tsunomura Т., Sakaguchi M. Antioxidant Activities of Phycocyanobilin Prepared from Spirulina platensis. J. Appl. Phycol. 2000; 12:435-439. doi: 10.1023 / A:1008175217194.

[0089] 7. Kalenik TK, Dobrynina EB, Ostapenko BM, Yasuyoshi T., Yuro H. Study of pigments of blue-green algae Spirulina platensis for practical use in confectionery technologies / / Bulletin of VSUET. - 2019. - V. 81 No. 2, pp. 170-176. doi: 10.20914 / 2310-1202-2019-2-170-176.

[0090] 8. Braune S., Kriiger-Genge A., Kammerer S., Jung F., Kiipper J.-H. Phycocyanin from Arthrospira platensis as Potential Anti-Cancer Drug: Review of in Vitro and in Vivo Studies. Life. 2021; 11:91. doi: 10.3390 / life 11020091.

[0091] 9. Jung F, Braune S, Jung CHG, Kruger-Genge A, Waldeck P, Petrick I, Kiipper JH. Lipophilic and Hydrophilic Compounds from Arthrospira platensis and Its Effects on Tissue and Blood Cells-An Overview. Life (Basel). 2022 Sep 26; 12(10):1497. doi: 10.3390 / lifel2101497

[0092] 10. Cheong KL., Qiu HM., Du H., Liu Y., Khan BM Oligosaccharides Derived from Red Seaweed: Production, Properties, and Potential Health and Cosmetic Applications. Molecules. 2018, No. 23(10), p. 2451, doi: 10.3390 / molecules23102451.

[0093] 11. Electronic source https: / / fitness-diet.ru / food / 1065 / access date 07 / 24 / 2024.

Claims

A method for making figs, including washing fruits, berries, vegetables, cleaning from impurities, seeds, stalks and peel, chopping with a blender, simmering over low heat under a lid in its own juice or in a small amount of liquid that does not cover the product completely, diluting the agar-agar structure-forming agent in a separate container in water, heating the mixture over low heat, bringing to a boil and boiling for 5 minutes, then combining with warm puree by adding in a thin stream with constant stirring, cooling to a temperature of 50 ° C, adding a sugar substitute / citric acid and the plant ingredient of the cyanobacterium Arthrospira platensis in the form of a dried powder or wet live biomass, at the rate of 15 g of dry spirulina / 150 g of wet live biomass per 100 g of the finished product, stirring until a homogeneous consistency is obtained, pouring the resulting mixture into the mold, spreading it in an even layer on a silicone baking sheet 0.5 cm thick,solidification at a temperature of 23-25 ​​° C, after solidification, dried / dried in a drying cabinet at a gentle temperature of 50 ° C for the first 5 hours and at 45 ° C for another 4 hours, which allows you to preserve vitamins as much as possible, characterized in that fruits, berries, vegetables are used as a fruit component, which are first cleaned of impurities, seeds, stalks and peel, chopped with a blender to a puree state, stewed over low heat under a lid in their own juice or a small amount of liquid, a structure-forming agent, previously prepared in a separate container, is introduced into the fig composition, introduced in a thin stream with constant stirring into the warm puree, cooled to a temperature of 50 ° C, a sweetener / citric acid and a plant ingredient of the cyanobacteria Arthrospira platensis in the form of a dried powder or wet live biomass, spirulina at the rate of 15 g of dry spirulina / 150 g of wet live biomass per 100 g of finished product are stirred,After spreading on a baking sheet, allow it to harden and then dry it at a temperature of 50°C for the first 5 hours and at 45°C for another 4 hours, which allows for maximum preservation of vitamins.

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