The fashion for healthy eating has created a new niche in the Russian market. People don’t mind paying more for healthy bars made from berries and nuts than for unhealthy chips and crackers

Photo: Photo courtesy of BioFoodLab

Entrepreneur from Moscow Sergey Skorbilin found himself in the business of producing healthy snacks by accident. I was on a business trip to Tajikistan in the summer of 2013 and ordered coffee at one of the establishments, which was served with a sweet bar in an inconspicuous package. The snack turned out to be so tasty that Skorbilin lost sleep and peace: having found out that the bar was made from mulberries, he found the manufacturer and a year later began sales in Russia under the brand name “Mulberries from the Pamirs.” A year and a half later, the company reached sales of about 200 thousand bars per month and maintains profitability at 40%.

Gifts of the Pamirs

Co-founders of the company "Gifts of Pamir" Alexey Minaev (left) and Alexey Kochkin (Photo: Oleg Yakovlev / RBC)

The company “Gifts of Pamir” by Skorbilin and his partners Alexey Minaev and Alexey Kochkin is one of several successful startups in the healthy snacks market in Russia. This market is small, but growing steadily. More and more Russians have begun to gravitate towards a healthy lifestyle, and this has prompted them to gradually switch from traditional chocolate bars, chips and crackers to healthier alternatives containing cereals, fruits and muesli, notes Euromonitor. The economic crisis was even beneficial for Russian healthy snacks: the fall of the ruble reduced profits, but forced foreign competitors to raise prices.

Healthy market

According to Euromonitor, in 2014 in Russia, more than 1 billion rub.(about $26 million at the average rate for the year). This is only 0.6% of the snack market in Russia, which is estimated at $4.2 billion. But sales of healthy bars are growing faster than the snack market: by 15.5% compared to 7.6% in 2014 by 2013.

From the very beginning, “Gifts of the Pamirs” focused on adherents of a healthy lifestyle, including raw foodists and vegans. The bars are produced by a small private enterprise in the Pamir Mountains in Tajikistan and contain only ground, dried and pressed mulberries, as well as dried fruit additives. “We visited production facilities in the Pamirs, and also visited local plantations where future ingredients grow to verify the quality of the raw materials,” Minaev told RBC. According to him, during production the ingredients are not subjected to chemical treatment, and a long shelf life is achieved due to the properties of mulberries: due to the high fructose content, this berry is well preserved when ground.

In December 2013, the partners, almost blindly, without really knowing the manufacturer and without agreements with distributors, bought the first batch of mulberry bars for 780 thousand rubles. One of the first major clients who became interested in the products of “Gifts of the Pamirs” was the “Ayurveda-shop” store in Moscow, which was later joined by the “Jagannath” cafe chain. Soon the business required investment: in order to expand production in Tajikistan, the entrepreneurs found a partner, also an adherent of healthy eating. Businessmen set up a system for contracting raw materials, purchased some of the missing equipment, fine-tuned the recipe and produced several more batches - in total they invested several million rubles in the project.

“Dary Pamir” does not sell retail; it sells boxes of 44 bars to distributors at wholesale prices. The bars are sold in yoga studios, specialized health food stores, including online, and since February 2015 - through the Vkusville-Izbenka chain. In total, Pamir Gifts products can be found in approximately 300 locations in Moscow and St. Petersburg, as well as in Belarus.

A 20-gram “Mulberry from the Pamirs” bar retails from 40 to 50 rubles. “When we entered the market, we were afraid that the price was too high, but judging by the demand, the quality of the product corresponds to it,” says Skorbilin. The company became profitable a year after the start of sales: now “Gifts of Pamir” sells up to 4 tons, or 200 thousand bars, per month. The partnership also turned out to be beneficial for the Tajik manufacturing company: according to Skorbilin, before the start of sales to Russia, the company sold 2-3 tons of candy bars per year in Tajikistan.

Elena Shifrina, founder of BioFoodLab, which produces Bite bars (Photo: from personal archive)

Former model Elena Shifrina came up with the Bite bar while she was getting her MBA at Skolkovo. “I decided that my project could be related to healthy eating, because this topic has always interested me,” she recalls. In December 2011, Shifrina registered the company BioFoodLab and, together with a technologist, began developing the taste and design of Bite, and sales began in September 2012. Initial investment - about 5 million rubles. - let's go to equipment that was installed in the rented workshop of the Moscow plant " Rostagroexport” - Shifrin’s money I took it from my own savings. Subsequently, she invested about another 8 million rubles in expanding production.

In 2014, the company managed to sell almost 2 million bars to more than 1 thousand retail outlets throughout Russia, including Globus Gourmet, Azbuka Vkusa, Perekrestok, Respublika and others. In April 2015, BioFoodLab signed a contract with Aeromar CJSC to sell Bite on board Aeroflot aircraft. The contract amount, according to SPARK, amounted to 10 million rubles.

A negative consequence of the crisis for BioFoodLab was the increase in prices for raw materials, most of which the company purchases abroad. For example, wholesale prices for almonds, which are one of the main products in Bite, have tripled since October 2013 - from 240 to 750 rubles. for 1 kg. However, at retail the price of the bars increased by only 15%, to 100 rubles. a piece. Margins have shrunk along with profits, but Bite's target audience has not given up its taste preferences. “People are ready to give money for a quality product,” Shifrina is convinced.

On the other hand, the crisis forced manufacturers of imported candy bars to lose ground, which had a positive effect on Bite sales, Shifrina notes. Many of the imported snacks have become much more expensive - for example, the American company General Mills, which produces Natural Valley cereal bars, had to increase the price by at least 40%, Elena Arapova, manager of the Russian branch of General Mills, told RBC.

Yan Lebedev, creator of the Pikki brand

When co-owner of Klin Snacks CJSC Sergei Lebedev decided to involve his 23-year-old son Ian in the company’s affairs, he came up with a line of Pikki nut and fruit bars, designed for consumers who are thinking about a healthy lifestyle. Despite the launch in the crisis of November 2014, sales of Pikki bars have already exceeded 1 million units.

Yan Lebedev, according to him, came up with Pikki bars during his last year at RANEPA, where he graduated from the Faculty of Economic and Social Sciences. The name comes from the English “picky” - “picky”, “demanding”. Lebedev was guided by his own needs: not to eat anything harmful, but at the same time it would be satisfying, tasty and inexpensive. “We do not use flavors, colors or preservatives. We don’t use sugar either - only in the bar, which contains Belgian chocolate,” he told RBC.

Pikki began to be produced at a plant in the Vladimir region, where the main production of Klin Snacks CJSC is located. There was no need to rent a new premises, but it cost about 12 million rubles. had to invest in production: a German production line, packaging materials, ingredients were purchased for Pikki, part of the money went to developing the design and concept. “We had to open new contracts and buy pumpkin seeds, almost all dried fruits, almonds, new peanuts, Belgian chocolate, granola, figs, dates - almost 80% of all ingredients had to be purchased,” recalls Lebedev. Klinskiye Sneks plan to recoup their investment in Pikki in five years - to do this they need to sell at least 1.2 million bars per year.

The company managed to purchase most of the ingredients shortly before the collapse of the ruble: this allowed them to avoid unnecessary expenses. “This was a dangerous moment: if we had raised prices at the time of entering the market, it would have hit sales,” says Lebedev. According to him, the company’s profit decreased due to the rise in price of raw materials, but they maintained the price of the bars: now Pikki products can be purchased at prices ranging from 35 to 100 rubles.

The first client with whom Lebedev signed an agreement for the sale of Pikki bars was the coffee chain Costa Coffee. It was followed by the Tsvetnoy department store, Gastronome No. 1 in GUM, Bahetle and others - almost a thousand retail outlets in Russia in total. Thus, Pikki helped Klin Snacks penetrate a number of new retail outlets, where crackers, dried squid and other snacks produced by the company were ordered.

"Marc & Fisa"

Alexandra Shaforost, founder of the company “Society with Natural Taste No. 1” (Photo: Ekaterina Kuzmina / RBC)

The crisis also did not stop entrepreneur Alexandra Shaforost from launching a new line of products - natural fruit chips, or “frustiki”, under the brand “Marc & Fisa”. Prior to this, the founder and sole owner of the company “Society with Natural Taste No. 1” (“NV No. 1”), since 2012, has successfully produced cookies from natural ingredients, granola and lollipops under the “Marc 100% Natural” brand.

To launch “Marc & Fisa” frustics, Shaforost joined forces with the Mabius culinary startup center, which was created by the co-owner of the NMZHK group of companies, Ivan Sidorok. In partnership, they developed a recipe and found contract production in Vologda and near St. Petersburg. To produce “frustiki”, extrusion technology is used - when the ingredients are pressed through a machine and the result is airy flakes. To find machines that would allow “frustiks” to preserve their taste and smell, Shaforost and her team went through all the extruder manufacturers that have offices in Russia. Investments in the project currently amount to 3 million rubles. — they were contributed by Mabius.

According to Shaforost, the number of people becoming mindful about food has increased markedly since 2011, when she launched her first product: “Chains are open and willing to embrace this type of product because customers are demanding it.” Due to the crisis, the launch of “frustik” had to be postponed for a whole quarter - sales began in the Azbuka Vkusa chain in early April 2015. However, Shaforost found its advantages in this: according to her, shelves in supermarkets have become free for new products, including “frustiki”: “Yes, purchasing power falls during a crisis, but doors open for small projects - it’s much easier to go online, where Before, they didn’t even want to hear about us.”

Now the company has signed agreements on the sale of “Frustiki” in “Azbuka Vkusa”, “Perekrestok”, coffee chains Like Coffee and Double B, supermarkets “Ya Lyubimyy”, “Prizma”, in the St. Petersburg chain “7th”, as well as in the chain "A5" pharmacies. Unlike Marc 100% Natural products, Frustiki do not belong to the premium segment: in the ABC of Taste, a bag of such snacks will cost 35-40 rubles, and a square plastic bag with five packs for a working week will cost 120-130 rub. This year, Shaforost plans to invest 10 million rubles in the Marc & Fisa brand, 95% of which will go to marketing.

According to SPARK-Interfax, sales revenue of NV No. 1 LLC in 2013 amounted to 5.9 million rubles. According to Shaforost, in 2014 they sold 13 million rubles worth of cookies, candies and frustics, and in 2015 they will reach 30 million rubles.

Natalia Suvorova

Owners of patent RU 2270581:

The production method in one of the variants involves the preparation of invert syrup, the preparation of the main syrup-bundle from invert syrup, molasses and honey with the addition of a moisture-retaining additive - glycerin. In another embodiment, the main binder syrup is prepared on the basis of fructose with the addition of gum arabic, citric acid and sodium carboxymethylcellulose. The syrup is prepared in two stages, in the first of which a mixture of fructose and water is boiled in the presence of citric acid, and in the second, gum arabic and sodium carboxymethylcellulose are added to the resulting syrup. A mixture of dry ingredients is prepared from oat flakes, an extruded product, dried pineapples, orange zest, raisins, chocolate icing, and nuts. The syrup is added to the mixture of dry recipe ingredients, the candy mass is prepared, and the products are shaped and packaged. Variants of the composition of the bars are characterized by certain components. The invention makes it possible to obtain a product with a wide range of useful properties and a long shelf life. 4 n. and 12 salary files, 2 tables.

The invention relates to the field of food industry, in particular to the confectionery, and can be used for the preparation of sugary confectionery products, namely for the production of nutritious Muesli bars.

The closest in terms of the achieved result to the claimed one is a method for producing a grain-based dry nutritional mixture, which involves heat treatment and molding of the grain part, mixing it to obtain the target product with flavoring additives, which contain seeds, a sweetener and dried fruit and berry components in the ratio by weight with an accuracy of ±5%: expanded rice 165, expanded wheat 165, corn flakes 85, raisins 85, roasted peanuts 85, sunflower seeds 85, flax seeds 85, sesame seeds 85, fructose 40, replaceable part 120 (RU 2000121954 A, A 23 L 1/164).

There is also a method for producing a grain-based dry nutritional mixture, which involves heat treatment and molding in the form of a grain part to produce a final product with flavoring additives, in which the grain flakes are at least partially fried in honey before mixing. Seeds, dried fruits, dried vegetables, nuts, stone fruit kernels, candied fruits, freeze-dried juices (RU 2000122645 A, A 23 L 1/164) are used as flavoring additives.

A honey-based product is also known, including nuts and honey, which contains dried fruits, berries and citrus fruits. As dried fruits and berries, its composition includes dried apricots (dried apricots), dried plums (prunes) and dried grapes (raisins, sultanas), and as fruits of citrus plants - lemons, grapefruits with the following ratio of components, wt.%: honey 37-60, nuts 8-12, dried apricots 8-12, prunes 8-12, raisins 8-12, lemons and/or grapefruit 8-15 (RU 98115365 A, A 23 L 1/08).

The claimed invention is aimed at creating a method for producing a small-piece product that expands the range of confectionery products with improved quality indicators and high nutritional properties.

The method for producing Muesli bars involves the preparation of invert syrup, the preparation of the main syrup-bundle from invert syrup, molasses and honey with the addition of the moisture-retaining additive glycerin, the introduction of syrup into a pre-prepared mixture of dry recipe components, the preparation of candy mass, molding of products and packaging.

Invert syrup is prepared in an open digester by inverting sucrose in the presence of citric acid, while the mass fraction of syrup solids is 75-80%. The resulting invert syrup is part of the main syrup, which binds all the recipe components into a single candy mass. The main syrup is obtained by boiling the recipe mixture in a digester with a steam jacket.

The main binder syrup is also prepared on the basis of fructose with the addition of gum arabic (Acacia gum), citric acid and the food additive sodium carboxymethylcellulose. The syrup is prepared in two stages, in the first of which a mixture of fructose and water is boiled in the presence of citric acid, and in the second, 100% natural soluble dietary fiber - gum arabic - in the form of an aqueous solution and sodium carboxymethylcellulose are added to the resulting syrup.

Preparation of a mixture of dry ingredients involves mixing oat flakes, extruded product, dried pineapples, raisins, orange zest, chocolate glaze, and nuts.

The candy mass is prepared in a batch mixer by mixing syrup and dry ingredients, with the proportion of syrup being 40-70%. Before mixing, flavoring additives are added to the syrup. The products are formed by rolling out the candy mass into a layer and then cutting it with circular knives in two opposite directions.

The method is carried out as follows.

First, the main and auxiliary raw materials are prepared by inspection, during which foreign impurities and inclusions are separated. Next, the raw materials are dosed to the appropriate stages of production. Then the invert syrup is prepared in an open digester with a steam jacket, into which water and sugar are added, citric acid is added and inversion is carried out at a temperature of 90°C for at least 30 minutes. The mass fraction of dry substances in invert syrup is 75-80%. Invert syrup is dosed into a digester to cook the main syrup, which also contains molasses, honey and glycerin as a moisture-retaining additive. The main syrup included in fructose Muesli bars is prepared in two stages. At the first stage, fructose is boiled with water and citric acid in a digester, and at the second stage gum arabic and the food additive sodium carboxymethylcellulose are added.

Then the candy mass is prepared by mixing the binder syrup and pre-prepared dry recipe components in a batch mixer type MB-60 for no more than 4 minutes. Before adding the syrup, flavoring substances are added to it.

Specific examples of the method

The raw materials specified in the recipe are prepared according to the above description.

The sequence of description of the process of preparing the bars, as well as the stages, are also described above. In this case, the syrup-bundle is prepared on the basis of invert syrup. Mixing the syrup and dry recipe components is carried out in a batch mixer type MB-60 for no more than 4 minutes. The resulting candy mass is rolled into a layer and cut with circular knives in two opposite directions. Molded products are packaged in film.

The quantitative selection of raw material components is presented in Table 1.

Carry out similarly to example 1.

The quantitative selection of raw material components is presented in Table 1.

Carry out similarly to example 1.

The quantitative selection of raw material components is presented in Table 1.

Carry out similarly to example 1.

The quantitative selection of raw material components is presented in Table 1.

Carry out similarly to example 1.

The quantitative selection of raw material components is presented in Table 1.

The raw materials specified in the recipe are prepared according to the above description.

The sequence of description of the process of preparing the bars, as well as the stages, are also described above. In this case, the syrup-bundle is prepared on the basis of fructose in two stages. In the first stage, a mixture of fructose and water is boiled in the presence of citric acid in a digester with a steam jacket. Then gum arabic in the form of an aqueous solution and sodium carboxymethylcellulose are added to the resulting syrup. Mixing the binder syrup and dry ingredients is carried out in a batch mixer type MB-60 for no more than 4 minutes. The candy mass is rolled into a layer and cut with circular knives in two opposite directions. Molded products are packaged in film.

The quantitative selection of raw material components is presented in Table 2.

Carry out similarly to example 7.

The quantitative selection of raw material components is presented in Table 2.

Example 10.

Carry out similarly to example 7.

The quantitative selection of raw material components is presented in Table 2.

Example 11.

Carry out similarly to example 7.

The quantitative selection of raw material components is presented in Table 2.

table 2
Quantitative selection of raw materials for the preparation of fructose bars
name of raw materials	Amount of raw materials (wt.%)
	Examples
1	2	3	4	5
1	2	3	4	5	6
Oat flakes	28,1-36,1	28,1-36,5	28,2-37,0	26,4-35,4	27,8-35,8
Extruded rice	7,5-14,5	7,5-14,5	7,5-14,5	7,0-13,8	7,4-14,0
Raisin	-	-	-	2,9-5,0	-
Roasted crushed nuts	-	-		7,0-14,5	-
Dried pineapples with tropical flavor	-	-	9,7-15,6	-	-
Dried pineapples with orange flavor	-	9,7-15,5	-	-	-
Dried pineapples with strawberry flavor	9,7-15,8	-	-	-	-
coconut flakes	-	-	-	-	9,6-15,3

Continuation of table 2
1	2	3	4	5	6
Fructose	The rest is up to 100%
Gum arabic	8,1-12,2	8,1-12,2	8,1-12,5	8,1-12,2	8,1-12,8
Sodium carboxymethylcellulose	0,3-0,7	0,3-0,7	0,3-0,7	0,3-0,7	0,3-0,7
Citric acid	0,1-0,25	0,1-0,25	0,1-0,25	0,1-0,25	0,1-0,25
Flavor "Vanilla"				0,1-0,2
Flavor "Strawberry"	0,1-0,2
Flavor "Orange"		0,1-0,2
Flavor "Tropical"			0,1-0,2
Flavor "Coconut"					0,1-0,2

The choice of precisely these methods for preparing Muesli bars and raw materials, both in quantitative composition and in appearance, makes it possible to obtain products with a wide range of useful properties. Due to the presence of oat flakes, dried pineapples, raisins, orange peel, 100% natural soluble dietary fiber - gum arabic, Muesli bars are a necessary addition to the human diet as a source of dietary fiber, vitamins (B 1, B 2, B 6, PP, E) and minerals (potassium, phosphorus, iron, sodium, calcium). The introduction of glycerin (for bars with invert syrup) and sodium carboxymethylcellulose (for bars with fructose) into the moisture-retaining food additives allows you to obtain a product with a long shelf life - up to 12 months.

1. Composition for the production of Muesli bars, containing dry recipe ingredients, namely oat flakes, extruded product, dried pineapples, orange zest, raisins, nuts, chocolate glaze, and syrup prepared on the basis of invert syrup, which also contains molasses and honey with the addition of a moisture-retaining additive - glycerin.

2. The composition according to claim 1, characterized in that the syrup based on invert syrup contains glycerin in an amount of 0.3-1.5% of the total weight of the product.

3. Composition according to claim 1, characterized in that the basis of the dry mixture is oat flakes in an amount of 18.1-34.7% of the total weight of the product.

4. The composition according to claim 1, characterized in that dried pineapples are used as a fruit additive in an amount of 7.7-23.5% of the total weight of the product.

5. The composition according to claim 1, characterized in that rice is added as an extruded product in an amount of 8.9-19.7% of the total weight of the product.

6. Composition for the production of Muesli bars, containing dry recipe components, namely oat flakes, extruded product, dried pineapples, raisins, nuts, and syrup prepared on the basis of fructose, which also includes natural soluble dietary fiber - gum arabic and sodium carboxymethylcellulose.

7. The composition according to claim 6, characterized in that gum arabic is added to the fructose syrup in an amount of 8.1-12.8% of the total weight of the product.

8. The composition according to claim 6, characterized in that a food additive is added to the fructose syrup - sodium carboxymethylcellulose in an amount of 0.3-0.7% of the total weight of the product.

9. Composition according to claim 6, characterized in that the basis of the dry mixture is oat flakes in an amount of 26.4-37.0% of the total weight of the product.

10. Composition according to claim 6, characterized in that dried pineapples are used as a fruit additive in an amount of 9.7-15.8% of the total weight of the product.

11. The composition according to claim 6, characterized in that rice is added as an extruded product in an amount of 7.0-14.5% of the total weight of the product.

12. A method for the production of Muesli bars, involving the preparation of invert syrup from sugar, water and citric acid by performing inversion and subsequent boiling in a digester with a steam jacket to a mass fraction of dry substances of 75-80%, preparing a binder syrup from invert syrup, molasses and honey with the addition of glycerin, obtaining candy mass by mixing syrup and dry recipe ingredients in a batch mixer type MB-60 for no more than 4 minutes, molding products by rolling into a layer and subsequent cutting with circular knives, packaging in film.

13. The method according to claim 12, characterized in that glycerin is added to the syrup immediately before adding it to the dry recipe mixture, having previously mixed it with flavoring and aromatic substances.

14. The method according to claim 12, characterized in that the chocolate glaze is added in the form of solid droplets directly to the dry recipe mixture before adding the syrup.

15. A method for the production of Muesli bars, involving the preparation of a binder syrup based on fructose, water and citric acid by boiling in a boiler with a steam jacket to a mass fraction of dry substances of 75-80%, followed by the addition of gum arabic and sodium carboxymethylcellulose, obtaining candy mass by mixing syrup and dry recipe components in a batch mixer type MB-60 for no more than 4 minutes, molding the products by rolling into a layer and then cutting with disk knives, packaging in film.

16. The method according to claim 15, characterized in that before adding gum arabic to the syrup, it is dissolved in water preheated to 50°C.

Similar patents: // 2254028

The invention relates to the food industry and can be used for the production of new types of dietary products with increased sorption capacity for heavy metal ions.

The invention relates to the food industry, in particular to the confectionery, and can be used for the preparation of sugary confectionery products, namely for the production of nutritious Muesli bars

NUTRITION AND HEALTH

Selection of raw materials

for muesli bar

I.Yu. Reznichenko, V.M. Poznyakovsky, I.A. Dragunov

Kemerovo Technological Institute of Food Industry

In the early 90s, a little-known product for Russians appeared on the shelves - muesli. The lack of domestic production has made the Russian muesli market the object of attention of almost all leading manufacturers of this product. Swiss Nestle, German H&J Brüggen, Dr. Oetker, Kellogg's, Hahne, Danish AXA, Polish, Czech and many other companies began to fight for the Russian consumer. The range of muesli of these companies is wide and varied. Each of them represents seven to eight types The price for them varies depending on the weight of the packaging and the manufacturing company.

Muesli is a new type of breakfast cereal. At the same time, muesli is not included in the general classification of breakfast cereals, but currently they have a wide range and are in great demand. Muesli is traditionally produced in the form of mixtures, but relatively recently they began to be produced in the form of bars.

Taking into account the above, we have made an attempt to define a new product - muesli, and proposed a variant of their classification.

Recipes and technology for the production of muesli in the form of chocolate bars have been developed.

good bar, soft consistency, do not require additional cooking or other processing, are packaged in foil and can serve as an affordable breakfast component for schoolchildren and other groups of the population.

Factors that shape the quality of the finished product include raw materials, production technology, transportation and storage conditions. When developing a new product, it is important to consider what raw materials it will be produced from, since it is the raw materials that influence the quality, consumer benefits and cost of the product. The following requirements for raw materials have been determined: availability on the market, safety, nutritional value, manufacturability, the ability to combine with other types of raw materials, pricing policy.

The main raw material component of muesli, accounting for 80% of its composition, is grain crops, which serve as a source of dietary fiber, the so-called ballast substances, which are represented by fiber.

Dietary fiber causes a person to quickly feel full, stimulates intestinal function, and is able to remove harmful substances from the body (radionuclides, lead, cadmium, cholesterol). In this regard, muesli

Table 1

Chemical composition of components

Substances Rye flakes Barley flakes Wheat flakes Sunflower kernels Pea flakes

Proteins 10.6 9.5 13.0 20.2 23.0

Carbohydrates 59.2 63.0 62.5 10.5 50.0

Dietary fiber 16.4 14.5 10.8 5.0 1.1

Fats 2.0 1.1 2.0 51.7 1.6

table 2

Amino acid composition of components

Amino acid Flakes Flakes Flakes Kernels Flakes

rye barley wheat sunflower peas

Valine 0.480 0.370 0.520 1.071 1.010

Isoleucine 0.400 0.330 0.470 0.694 1.090

Leucine 0.620 0.490 0.813 1.343 1.650

Lysine 0.310 0.400 0.360 0.710 1.550

Methionine+cystine 0.250 0.360 0.180 0.390 0.205

Threonine 0.270 0.330 0.390 0.885 0.840

Tryptophan 0.310 0.130 0.150 0.337 0.260

Phenylalanine+tyrosine 0.450 0.630 0.500 1.049 1.010

can be recommended to people with intestinal diseases, cholesterol metabolism disorders, and obesity. For obese people, a combination with raisins or dried fruits (except bananas) is more suitable, and even better, muesli consisting only of various types of grains and flakes. At the same time, due to its high fiber content, muesli is not recommended for people with serious diseases of the stomach, liver and pancreas. Healthy children can be given muesli from the age of four.

Melkorm OJSC (Kemerovo) produces several varieties of micronized cereals (wheat, oat, rye, pea, barley), which can be used for the production of muesli. The technology of micronized cereals allows them to be used without additional processing in the preparation of dry muesli mixtures and muesli bars.

In order to justify the choice of the main recipe components of muesli - micronized cereals - a systematic approach method was used. The object chosen is a dry mixture of the main recipe components of muesli, which serves as the basis for creating a muesli bar.

When creating a healthy food product for therapeutic and prophylactic purposes, the main evaluation criterion is its nutritional and, mainly, biological value with an optimal ratio of proteins, fats, carbohydrates, and other nutrients.

One of the provisions of the systems approach is that the elements of the system must complement and mutually support each other.

The positions of the systematic approach to the development of multicomponent mixtures include a number of stages: selection of the main raw materials, modeling of the recipe composition taking into account the nutritional value of the finished product, determination of organoleptic and physico-chemical quality indicators.

At the first stage, raw materials were selected, their functional and technological properties were studied, and safety was determined. The ratio of different types of components in the mixture was established, i.e., their maximum and minimum quantities, which served as limiting factors in modeling the composition of the mixture.

At the second stage, the composition of the mixtures was modeled according to selected criteria characterizing the nutritional value, and the optimized composition of the mixtures was determined. It is proposed as optimization criteria

NUTRITION AND HEALTH

design mixtures according to the ratio of basic nutrients and energy value, according to the content of basic micronutrients, taking into account the amino acid composition.

The added raw materials influence the consumer benefits of the finished products, and therefore determine the organoleptic and physicochemical quality indicators. During organoleptic evaluation, special attention is paid to the taste compatibility of the components.

At the final stage, an economic assessment of the effectiveness of using the recipe components was carried out and the nutritional value of the finished products was determined.

In table 1 shows the chemical composition of various types of sunflower flakes and kernels that were used in the development of muesli recipes; in table 2- amino acid composition of components; in table 3 - vitamin and mineral composition of the components.

The presented micronized flakes can be used as the main raw material for the production of muesli, since they contain all the essential amino acids, the main

Table 3

Vitamin and mineral composition of components

Composition element Contents

Rye flakes Barley flakes Wheat flakes Sunflower kernels Pea flakes

Mineral composition, mg%

K 424 453 337 647 731

Ca 59 93 54 367 89

MD 120 150 108 317 88

R 366 353 370 530 226

Fe 5.4 7.4 5.4 6.1 7.0

Vitamins, mg%

B1 0.44 0.12 0.44 1.84 0.9

b2 0.2 0.06 0.20 0.18 0.18

b6 0.41 0.36 0.41 - 0.27

E 2.60 3.70 5.34 34.6 9.1

RR 1.3 2.0 1.3 10.1 2.4

Fatty acids (total) 1.46 1.74 1.56 50.1 1.64

saturated 0.24 0.4 0.29 5.7 0.25

monounsaturated 0.23 0.3 0.28 12.5 0.36

polyunsaturated 0.99 1.04 0.99 31.9 1.03

valuable vitamins and minerals, which is very important in the production of functional food products. Micronized grains are

They are inexpensive, do not require additional technological costs in production and can take their rightful place in the market.

Organizers: ^ EXPOCENTER

Ministry of Agriculture of the Russian Federation

Under the patronage of: ™prf d.

State Research Institute of Nutrition of the Russian Academy of Medical Sciences State Institution Scientific Center for Children's Health of the Russian Academy of Medical Sciences of the Executive Committee of the Union of Pediatricians of Russia TU Rospotrebnadzor in Moscow

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted on http://www.allbest.ru/

Posted on http://www.allbest.ru/

Introduction

Food is the most popular topic today and always; most consumers focus primarily on taste sensations and love to eat delicious food. People spare no expense to meet their nutritional needs.

The key to excellent physical fitness and a harmonious psycho-emotional state of a person is a healthy diet. But modern people face many problems on their way to proper nutrition. The pace of life, constant rush, lack of time for a healthy meal, leads to the fact that instead of a full breakfast, lunch and dinner, modern people switch to irregular “grabbing food on the run”, buying unhealthy fast foods, various sweets for tea at work and acquiring all sorts of digestive system disorders.

Today everything natural, environmentally friendly and healthy is becoming fashionable. Due to the steady trend of modern consumers to lead a healthy lifestyle and eat healthy food, without reducing the rhythm and pace of life, the demand for muesli products and their derivatives (muesli bars) is growing.

Muesli bars are a new generation of functional foods that are a rich source of dietary fiber, vitamins and minerals. They are very good to use as a supplement to your daily diet.

1. Analytical literature review

1.1 Product characteristics (muesli bars)

Many adherents of a healthy lifestyle and balanced diet give their preference to such a product as muesli. The history of muesli began in 1900, when the Swiss doctor Maximilian Benner invented the product for the medical diet of his patients. Muesli got its original name from the German word mus, which literally means “puree.”

The peak of muesli's popularity came in the 60s of the 20th century, when the product became in demand throughout Europe. Nowadays, muesli is still in demand. There are a large number of different types of muesli. Modern consumers prefer this type, such as granola bars. The composition of muesli bars does not differ from the classic type of product.

Composition of granola bars

The main feature of muesli bars is the appearance or form of the product. It is worth noting that the calorie content of muesli bars may vary depending on the composition of the original ingredients that are used in the process of preparing the product.

Main components of granola bars

The bars contain flakes (oatmeal and corn), cereal grains (usually whole grains), various nuts, seeds, raisins, dried apricots, prunes, chokeberries, candied fruits, dried apples and other berries and fruits. In addition, they contain many minerals, healthy acids, fiber, lecithin and a whole complex of vitamins.

In addition, other ingredients such as nuts, chocolate or caramel may be used in the process of making granola bars.

Muesli bars are positioned on the market as a product that does not contain cholesterol, since they contain exclusively vegetable fats with high levels of polyunsaturated fatty acids and vitamin E. The product is considered to have high nutritional value, containing magnesium, calcium, potassium, iron, and vitamins Q. The bars can be consumed with many different drinks: tea, coffee, milk, dairy products, juices. Additionally, granola bars are a great product for weight loss or weight control. Fructose and grains included in the product contain natural dietary fiber, which has a beneficial effect on the development of beneficial bacteria in the digestive tract, binds and removes waste and toxic elements from the body, and improves intestinal function.

Muesli bars are intended for people who prefer exclusively natural products.

Muesli bars are very convenient to take with you on the road, because each of them is individually packaged and does not take up much space.

They are great for those who:

· actively involved in sports;

· recovering from illness;

lacks vitamins and microelements;

· wants to satisfy the feeling of hunger not only with tasty, but also healthy foods.

Since muesli bars currently occupy the niche of a healthy product with excellent taste, their production is a fairly promising type of business.

It should be noted that the average calorie content of muesli bars is about 416 kcal, which is contained in 100 grams of the product.

Manufacturers recommend using the unique benefits of muesli bars in dietary and sports nutrition.

However, many doctors say that the product does not provide any benefit as such. Moreover, there is evidence that muesli batches are harmful to the human body. Recent studies have found that muesli bars are much more harmful than soda. The main disadvantage of muesli bars is the high calorie content of the product.

At the same time, muesli bars saturate the body with energy for a short time. It turns out that granola bars contain a large number of so-called “empty” or useless calories. Therefore, you should not get carried away with high-calorie muesli bars, especially for people who are overweight or in the process of actively losing weight.

Average energy value of the product Muesli bars (Ratio of proteins, fats, carbohydrates):

Protein: 6 g (~24 kcal)

Fat: 14 g (~126 kcal)

Carbohydrates: 56 g (~224 kcal)

Energy ratio (b|w|y): 6%|30%|54%

1.2 Characteristics of raw materials used for the production of muesli bars. Basic methods of preparing raw materials

The main ingredients for the production of muesli bars are cereals and fruits, as stated above.

In addition to the main raw materials, additional ingredients are used to form the structure: vegetable fats, molasses, invert sugar syrups.

The cereals included in the bars are muesli, i.e. cereals that have been pre-processed for consumption.

Organizing the production of muesli is a rather expensive and difficult project. The main components of the success of a muesli production enterprise are high quality products, as well as the creation of a trademark and its promotion to the status of a brand.

The determining factor of competitiveness is the quality of raw materials. Today, domestic muesli producers do not experience any particular problems with the supply of raw materials. Large bakery factories offer a sufficient amount of cereal flakes.

The production technology is not as simple as it might seem: during the production of cereals, each grain undergoes several technological procedures.

The quality of the final product directly depends not only on the quality of the starting raw materials, but also on strict adherence to the established process parameters.

The grain is additionally steamed, pre-cooked, flattened, expanded, extruded, etc. One of the most effective methods of preparation is swelling. The moistened grain is quickly heated using either high-frequency currents or a powerful stream of infrared radiation. Swelling also occurs when there is a sharp change in pressure from high to normal or even extremely low.

To produce Hercules oat flakes, the seeds are cooled and then flattened on a smooth roller mill. The thickness of the resulting flakes should not exceed 0.5 mm.

Extrusion (from Late Latin extrusio - pushing out) is a technology for producing products by pressing a viscous melt of material or thick paste through a molding hole. It is used in the food industry (pasta, noodles, corn sticks, etc.) by pressing the molded substance through the molding hole of the extruder head.

During the process, under the influence of significant shear rates, high speeds and pressure, a transition of mechanical energy into thermal energy occurs, which leads to varying degrees of changes in the quality indicators of the processed raw materials, for example, protein denaturation, gelatinization and gelatinization of starch, as well as other biochemical changes.

Products produced by food extruders

traditional chewing gum

· dumplings

· corn sticks

· pillows and tubes with filling

· crispbreads and straws

· curly breakfast cereals

corn flakes and other grains

instant porridge

· baby food

· curly chips

extrusion crackers

· small ball of rice, corn, buckwheat, wheat, for filling and sprinkling chocolate products, ice cream and other confectionery products

food bran

· swelling flour, breading

· processed bread products

· soy products: soy texture, concentrate (used in the production of sausage, frankfurters, cutlets, etc.), lump soy products (minced meat, goulash, steak, stew, etc.)

· products of processing of animal waste

modified starch

The following types of extrusion are distinguished:

· Cold blue extrusion - only mechanical changes in the material are possible due to its slow movement under pressure and molding of this product into desired shapes.

· Warm extrusion - dry raw material components are mixed with a certain amount of water and fed into an extruder, where, along with mechanical extrusion, it is also subjected to thermal effects. The product is heated from the outside. The resulting extrudate is distinguished by its low density, slight increase in volume, plasticity, and cellular structure. Sometimes the extrudate needs to be dried.

· Hot extrusion - the process occurs at high speeds and pressures, a significant transition of mechanical energy into thermal energy, which leads to changes in the quality parameters of the material that vary in depth. In addition, there can be a controlled supply of heat either directly to the product or through the outer walls of the extruder. The mass fraction of moisture in the raw material during hot extrusion is 10...20%, and the temperature exceeds 120 °C.

Figure 1.1 - Extruder diagram

In addition to conventional extrusion, food technologies use Co-extrusion - this is an extrusion process aimed at obtaining a product that combines two different textures: that is, two different materials are extruded to obtain one combined product. For example, a crunchy cereal outer shell may be co-extruded with a sweet or savory filling.

Figure 1.2 - Scheme for introducing filling during co-extrusion

The quality of cereal flakes is controlled by 10-12 parameters, the main ones of which are moisture, mealiness (the ability of the flakes to turn into flour during transportation and packaging) and boilability. It is the complexity of the process of technological processing of grain that forces muesli producers to purchase ready-made flakes so as not to bother with such complex production.

The main technological process for preparing fruit crumble is drying pre-washed and chopped fruits. The highest quality is ensured by the technology of sublimation (dehydration) of raw materials. But this is an expensive pleasure, and manufacturers limit themselves to conventional drying at high temperatures.

Problems also arise with automatic packaging of dried fruits. Figs, for example, are almost impossible to pack in a machine: anything sticks to the berries and the mechanical packer can’t do the job.

Currently, one of the most common methods of drying products is the convective drying method.

This method of drying products is based on the transfer of heat to the product being dried using the energy of a heated drying agent - air or a vapor-gas mixture.

During this drying, moisture evaporates only from the surface, which leads to the appearance of a film that makes drying difficult and worsens the quality of the dry product: the color, taste and natural aroma of the product changes, and its recoverability when soaked decreases. High temperature and long drying duration contribute to the development of oxidative processes and lead to loss of vitamins and biologically active substances of the dry product, and do not contribute to the suppression of primary microflora

The conductive method of drying food products is based on the transfer of heat to the product being dried through direct contact with the heated surface of the drying equipment.

This method is not often used for drying food. High quality of the final dry product cannot be achieved due to uneven moisture content of the final product; the product in contact with the heated surface during the drying period is overdried, which leads to the irreversibility of the recovery processes, and due to the high temperature (320-340 degrees Celsius) in the drying equipment chamber, the final dry product loses 30-40% of vitamins and biologically active substances and becomes brittle

The acoustic method of drying products is based on the effect of intense ultrasonic waves on the dehydrated product.

The fundamental feature of the method: drying of products occurs without increasing the temperature of the products. “Cold” drying is implemented. This circumstance removes all the negative consequences associated with thermal effects on the dry product.

Acoustic drying of products differs from conventional methods in the speed of dry product production. For example, when drying enzymes (which are destroyed at a temperature of 40 degrees Celsius) in an acoustic field, the drying speed of products increases by 3-4 times in comparison with the vacuum method.

The microwave drying method is based on exposing the product to be dehydrated to an intense electromagnetic field of ultrahigh frequencies (microwave).

Microwave drying of vegetables and fruits is characterized by a short time and relatively low process temperature, which, when applied to food products, results in a very high preservation of nutrients and vitamins.

However, it has not become widespread in the food industry.

Infrared drying of food, as a technological process, is based on the fact that infrared radiation of a certain wavelength is actively absorbed by the water contained in the product, but is not absorbed by the tissue of the product being dried, therefore, moisture removal is possible at a low temperature (40-60 degrees Celsius), which allows almost complete preservation of vitamins, biologically active substances, natural color, taste and aroma of dried products

Drying products using this technology allows you to maintain the content of vitamins and other biologically active substances in the dry product at the level of 80-90% of the original raw material. With a short soaking (10-20 minutes), the dried product restores all its natural organoleptic, physical and chemical properties and can be consumed fresh or subjected to any type of culinary processing.

Compared to traditional drying, vegetables processed by infrared drying after recovery have taste qualities that are as close as possible to fresh ones.

The dried product is not critical to storage conditions and is resistant to the development of microflora.

Freeze drying of food (freeze drying vacuum drying, also known as lyophilization or sublimation) is the removal of moisture from fresh frozen food under vacuum conditions.

Currently, this method of drying products is the most advanced, but at the same time the most expensive.

The principle of freeze drying is based on the physical fact that at atmospheric pressure values ​​​​below a certain threshold - the so-called. “triple point” (for pure water: 6.1 mbar at 0 degrees Celsius), water can only be in two states of aggregation - solid and gaseous; the transition of water into a liquid state is impossible under such conditions. And if the partial pressure of water vapor in the environment is lower than the partial pressure of ice, then the ice of the product is directly converted into a gaseous state, bypassing the liquid phase

In food production, sublimation-vacuum drying is used as a means of preservation by freezing fresh products and removing liquid from them, which allows almost completely, up to 95%, to preserve nutrients, microelements, vitamins and even their original shape, natural taste, color and odor for a long time (from two to five years) at changing ambient temperatures (from -50 to +50 degrees Celsius).

One of the most important advantages of vacuum drying of products is the low shrinkage of the original product, which makes it possible to avoid their destruction and quickly restore freeze-dried dry products that have a porous structure after drying by adding water.

An analysis of existing drying methods has shown that the most effective is the freeze-drying method, but it is the most expensive. And the most common and accessible method for mass production of food concentrates is the convection method, but it does not allow preserving organoleptic characteristics, biological value and is ineffective in relation to microbiological indicators. Of interest is infrared drying, which makes it possible to obtain products with a quality level close to sublimation. In this case, there is a possibility of overheating of the product when waves are superimposed (this occurs due to shortcomings in the calculation of the devices)

Dried fruits are offered by many companies: "Alifar Аgroimpeks" Republic of Uzbekistan, Tashkent st. Nukus 73; Gummi PO ZAO Food Ingredients Plant Nizhny Novgorod, Nizhny Novgorod region; Tav LLC Selo Komsomolskoye, Republic of Chuvashia; BioResurs LLC Cheboksary, Republic of Chuvashia.

In particular, the company "Alifar Agroimpeks" substantiates the chemical, mineral and vitamin composition.

Auxiliary raw materials.

Pamtoka (dextrin maltose, maltodextrin) is a product of incomplete acid (dilute acids) or enzymatic hydrolysis of starch. Formed as a by-product during the production of sugar and starch. There are two main types of molasses - white molasses (starch, from corn, potato and other starch), and molasses, black molasses (beet-sugar).

In its pure form, starch syrup has no color. Its consistency is similar to young liquid honey. Chemical composition:

· dextrin - from 0% to 70%

· glucose - from 0% to 50%

maltose - from 19% to 85%

Often, molasses refers to various sugar-containing syrups, including dark molasses (molasses) and light molasses (Golden syrup), a type of invert sugar, as well as types of starch syrup such as glucose syrup, maltose syrup, starch syrup and corn syrup. In everyday understanding, molasses can mean different types of syrups, not necessarily obtained as a result of starch hydrolysis.

Vegetable oils (vegetable fats) are fats extracted from various parts of plants and consisting mainly (95-97%) of triglycerides of higher fatty acids.

The main source of vegetable oils are various oilseeds. The most common vegetable oils are sunflower, olive, cocoa oil, rapeseed, flaxseed, etc. Palm oil has recently become popular, the harm and benefits of which are discussed on this page below, under the appropriate heading.

Like animals, plants store fats in order to store some energy for future purposes. The difference is that an animal usually does this for itself (anticipating a period of malnutrition), while a plant does it for future generations. Those. In order for the future generation to survive, the parent plant accumulates and transfers energy to the embryo, including in the form of fat. Based on this, it is not difficult to assume that the bulk of the fat in plant material will be found mainly in the seeds or fruits.

Oils are obtained from plant material by pressing (the liquid part of the plant material flows out under pressure, after which it is collected) or by extraction with organic solvents or liquefied carbon dioxide (after extraction, the extractant is distilled off and the remaining vegetable oil is collected). After this, the vegetable oil is subjected to purification, or, in other words, refining.

An important aspect of the production of vegetable oils for the consumer is such a stage as deodorization (literally means odor removal: des - “removal”, odor - “smell”). During this stage, vegetable oils are purified from substances that give it flavor.

Thus, if a vegetable oil is “refined, deodorized, cold pressed”, then this means that the oil has been pressed at a reduced temperature (done to separate from the high melting point fraction of vegetable fat), after which it has been purified, resulting in in which it became transparent (without suspended substances) and practically odorless.

The fatty acid composition of plant fats varies depending on the type of plant.

The main difference between vegetable fat and animal fat is the higher content of unsaturated fatty acids (primarily oleic and linoleic). Thus, in sunflower oil the content of unsaturated fatty acids is more than 70%. Among the unsaturated fatty acids, the most important essential fatty acids (vitamin F), such as linoleic (omega-6) and linolenic (omega-3) acids, are separately distinguished (omega-9 acids, for example, oleic, are now also isolated).

These fatty acids, unlike animal fats, cannot be formed in the human body as a result of certain chemical metabolic reactions, but are essential for the normal functioning of the cardiovascular system, as well as for the regulation of inflammation in the body. Thus, these acids must enter the body with food. All vegetable oils are rich in them to one degree or another. However, the most valuable sources of these acids are vegetable fats such as wheat germ oil, flaxseed, camelina, mustard and soybean oil, and walnut oil.

Another positive aspect of vegetable oils is the almost complete absence of cholesterol (this is true of any vegetable oil, not just those whose label says “0% cholesterol!”). So replacing animal fats with vegetable oils to some extent helps reduce cholesterol in human blood, thereby providing an additional preventive effect for the cardiovascular system.

It should be noted that non-traditional fats, such as palm oil, often used in the food industry, have recently become the subject of sharp criticism due to their “dangers” to human health. This is wrong. The harm of palm oil is often exaggerated. The problem with palm oil is that it contains more saturated fatty acids than other vegetable oils and therefore is not an important source of unsaturated fatty acids. That is, palm oil is not harmful in the literal sense of the word, it is just biologically less valuable than, for example, olive oil. But it also has positive qualities - for example, the oil becomes rancid as a result of the oxidation of unsaturated fatty acids by atmospheric oxygen. If there are no or few of them in fat, then there is practically nothing to oxidize. This property is often used in the confectionery industry to increase shelf life. Relatively speaking, palm oil is a natural analogue of margarine. As you know, margarine is a hydrogenated vegetable fat (from unsaturated to saturated), and palm oil is naturally saturated. It also resembles margarine in appearance.

On the other hand, there are problems with the quality of palm oil itself. Thus, a situation often occurs when non-edible (industrial) palm oil is imported into the country. This allows you to save on customs duties, in addition, it is cheaper in itself. It is assumed that this oil will be further processed and brought to food grade. But some unscrupulous manufacturers do not bother with this and use it as is. One can only guess what harm will come from such palm oil. On the label of food products containing such oil, they most often write simply “vegetable fat” or “confectionery fat”, without an exact indication of the source plant.

It cannot be said that this is characteristic not only of palm oil - the culture of food production in our country is still quite low, and similar phenomena are characteristic of many components of food products.

Trans fats are a type of unsaturated fat that is in the trans configuration, that is, having hydrocarbon substituents located on opposite sides of the carbon-carbon double bond (the so-called trans configuration). Hydrogenated fats are obtained by hydrogenation

Trans fatty acid isomers can be natural or artificially created. Natural trans fats are formed as a result of the activity of bacteria in the multichamber stomach of ruminants and are stored in meat and dairy products in an amount of 5-8%. Artificial trans isomers are formed during the industrial hardening (hydrogenation) of liquid oils.

In the 1990s, a number of publications appeared indirectly indicating an increase in the risk of cardiovascular diseases (CVD) from the consumption of trans isomers of fatty acids (in particular, 20 thousand deaths were reported annually in the United States from the consumption of trans fats), which provoked debates surrounding this issue in academic circles.

Recent studies have confirmed a positive correlation between the consumption of trans fatty acids and LDL concentrations and the risk of coronary artery disease. The World Health Organization and world experts recommend that the population reduce their consumption of trans fats. A simple measure of reducing trans fat intake to 1% of total body energy expenditure would prevent 11,000 heart attacks and 7,000 deaths in England alone each year.

There are thousands of different isomers of fatty acids and their isolated effect on the body is more or less known only for individual isomers. Some of them have beneficial effects, such as rumenic acid, which is an isomer of linoleic acid and is present in milk fat. The main trans isomer of milk and beef fat, vaccenic acid, can be converted into rumenic acid in the human body.

There is also evidence linking trans fats to cancer, diabetes, liver disease, depression and Alzheimer's disease.

According to WHO recommendations, the human body should receive no more than 1% of its daily total energy intake from trans fats (about 2-3 grams of trans fats). In 2009, the WHO revised this recommendation and recommended the complete removal of industrial trans fats from food. WHO experts note that the question of whether natural trans fats need to be regulated remains open due to the small number of clinical data. The composition of natural trans fats differs from industrial ones.

In many countries, industrial trans fats are either banned or severely limited. In Russia there is currently no standard for trans fats in food products. According to the Technical Regulations for fat and oil products (TR TS 024/2011) [since 2015, the norm for the content of trans isomers in fat and oil products should not exceed 8% (for hard margarines no more than 20%), and since 2018 - 2%. After the adoption of the Technical Regulations of the Customs Union, the effect of national GOSTs (such as GOST 52100-2003 on the content of trans-isomers in spreads) is not mandatory and is advisory in nature.

Table 1.1 - Contents of trans isomers in various fats.

Thus, considering the methods of obtaining raw materials for the production of muesli bars, we can conclude that the currently used raw materials cannot be recognized as intended for a healthy diet.

1.3 Technology for the production of muesli bars

consumer snack muesli bar

The method for producing Muesli bars involves the preparation of invert syrup, the preparation of the main syrup-bundle from invert syrup, molasses and honey with the addition of the moisture-retaining additive glycerin, the introduction of syrup into a pre-prepared mixture of dry recipe components, the preparation of candy mass, molding of products and packaging.

Invert syrup is prepared in an open digester by inverting sucrose in the presence of citric acid, while the mass fraction of syrup solids is 75-80%. The resulting invert syrup is part of the main syrup, which binds all the recipe components into a single candy mass. The main syrup is obtained by boiling the recipe mixture in a digester with a steam jacket.

The main binder syrup is also prepared on the basis of fructose with the addition of gum arabic (Acacia gum), citric acid and the food additive sodium carboxymethylcellulose. The syrup is prepared in two stages, in the first of which a mixture of fructose and water is boiled in the presence of citric acid, and in the second, 100% natural soluble dietary fiber - gum arabic - in the form of an aqueous solution and sodium carboxymethylcellulose are added to the resulting syrup.

Preparation of a mixture of dry ingredients involves mixing oat flakes, extruded product, dried pineapples, raisins, orange zest, chocolate glaze, and nuts.

The candy mass is prepared in a batch mixer by mixing syrup and dry ingredients, with the proportion of syrup being 40-70%. Before mixing, flavoring additives are added to the syrup. The products are formed by rolling out the candy mass into a layer and then cutting it with circular knives in two opposite directions.

The method is carried out as follows.

First, the main and auxiliary raw materials are prepared by inspection, during which foreign impurities and inclusions are separated. Next, the raw materials are dosed to the appropriate stages of production. Then the invert syrup is prepared in an open digester with a steam jacket, into which water and sugar are added, citric acid is added and inversion is carried out at a temperature of 90°C for at least 30 minutes. The mass fraction of dry substances in invert syrup is 75-80%. Invert syrup is dosed into a digester to cook the main syrup, which also contains molasses, honey and glycerin as a moisture-retaining additive. The main syrup included in fructose Muesli bars is prepared in two stages. At the first stage, fructose is boiled with water and citric acid in a digester, and at the second stage gum arabic and the food additive sodium carboxymethylcellulose are added.

Then the candy mass is prepared by mixing the binder syrup and pre-prepared dry recipe components in a batch mixer type MB-60 for no more than 4 minutes. Before adding the syrup, flavoring substances are added to it.

This technology is patented by Rospatent. There are other ways. The closest in terms of the achieved result to the claimed one is a method for producing a grain-based dry nutritional mixture, which involves heat treatment and molding of the grain part, mixing it to obtain the target product with flavoring additives, which contain seeds, a sweetener and dried fruit and berry components in the ratio by weight with an accuracy of ±5%: expanded rice 165, expanded wheat 165, corn flakes 85, raisins 85, roasted peanuts 85, sunflower seeds 85, flax seeds 85, sesame seeds 85, fructose 40, replaceable part 120 (RU 2000121954 A, A 23 L 1/164).

There is also a method for producing a grain-based dry nutritional mixture, which involves heat treatment and molding in the form of a grain part to produce a final product with flavoring additives, in which the grain flakes are at least partially fried in honey before mixing. Seeds, dried fruits, dried vegetables, nuts, stone fruit kernels, candied fruits, freeze-dried juices (RU 2000122645 A, A 23 L 1/164) are used as flavoring additives.

A honey-based product is also known, including nuts and honey, which contains dried fruits, berries and citrus fruits. As dried fruits and berries, its composition includes dried apricots (dried apricots), dried plums (prunes) and dried grapes (raisins, sultanas), and as fruits of citrus plants - lemons, grapefruits with the following ratio of components, wt.%: honey 37-60, nuts 8-12, dried apricots 8-12, prunes 8-12, raisins 8-12, lemons and/or grapefruit 8-15 (RU 98115365 A, A 23 L 1/08).

But for the most part, the recipe and technology of muesli bars depends on the equipment and the parameters set on this equipment.

Currently, semi-automatic and automatic lines are used for the production of muesli bars. The composition of the semi-automatic line is shown in Figures 1.3, 1.4, 1.5 and 1.6

Figure 1.5 - Cutting device	Figure 1.6 - Packaging equipment

Automatic line

Line composition:

1. Equipment for preparing confectionery masses: a reservoir for dissolving sugar, a pump for syrup, a storage tank, a pump for feeding syrup;

2. Forming equipment: cereal screw conveying machine, chopped nut feeding device, twin screw continuous mixer, oil feeding device, pressing device, conveyor table cooling system, flat balancer, tunnel cooler, cross cutting device, bar distribution conveyor, bar cutting device,

3. Conveyor

4. Packing machine

Figure 1.7 - Automatic line for the production of muesli bars

2. Development of a research plan

2.1 Study design

2.2 Goals and objectives of the study

The purpose of the research: analysis of the quality characteristics of snack products intended for fast and healthy nutrition.

Research objectives:

Identification of food nutrients by the test method and assessment of consumer properties by the preference method of muesli bars.

Analysis of the nutritional and biological value of muesli bars intended for a healthy diet;

Identification of compliance of the benefits declared by manufacturers with the expectations of consumers.

2.3 Objects and methods of research

To assess the consumer properties of muesli bars from different manufacturers, a profile method for assessing sensory indicators was used.

For an objective assessment, descriptors were developed that show the main features of the product and characterize technological methods that affect the safety of food and biologically active substances.

The following evaluation sequence was chosen. First of all, descriptors characterizing the aroma were assessed (correspondence of the aroma bouquet to the main declared ingredients, aroma richness, possibility of identification), the next stage of evaluation was descriptors characterizing taste and flavor (possibility of identifying the main declared ingredients, sweetness, fullness of taste, i.e. shows the absence of predominance one prevailing taste over the others) and texture indicators (chewability, plasticity) were assessed based on the overall sensations.

The choice of this type of descriptors was determined by the purpose of the study: to monitor the safety of the main ingredients of products intended for a healthy diet in the production process. Selected descriptors, by evaluating which one can judge changes in the native properties of products. A descriptor such as the ability to identify taste or aroma indicates a gentle processing regime, preservation of the substances responsible for the aroma or taste; any deviations in this indicator indicate changes that have occurred with the product during its life cycle.

Fat was separated from the finished product using the extraction-weight method according to the industry method GOST 54053-2010. "Methods for determining the mass fraction of fat."

3. Analysis of the quality characteristics of snack products intended for a healthy diet

An analysis of the research objects was carried out according to composition (Table 3.1), technological methods for preparing raw materials and sensory properties of products.

Table 3.1 - Analysis of research objects by composition

Name of product or product group	Manufacturer	Functional Ingredients	Related Ingredients	Nutritional and energy value, per 100g of product
Vitalad tropical		4-grain flakes (oat, rye, wheat, barley), raisins, candied fruits, pineapple		Proteins - 5.4 Carbohydrates - 72.8
Vitalad with prunes	CJSC "Linfas Food Processing Plant" St. Petersburg		vegetable confectionery fat, fructose, starch caramel syrup, white glaze	Proteins - 5.4 Carbohydrates - 72.8
Vitalad light	CJSC "Linfas Food Processing Plant" St. Petersburg		vegetable confectionery fat, fructose (fruit sugar), starch caramel syrup, white glaze	Proteins - 6.1 Carbohydrates - 77.0
Vitalad blueberry	CJSC "Linfas Food Processing Plant" St. Petersburg	4-grain flakes (oat, rye, wheat, barley), raisins, candied fruits, pineapple, blueberry powder	vegetable confectionery fat, fructose, starch caramel syrup, white glaze	Proteins - 5.4 Carbohydrates - 72.8
Vitalad Luntik with prunes	CJSC "Linfas Food Processing Plant" St. Petersburg	4-grain flakes (oat, rye, wheat, barley), raisins, candied fruits, pineapple, prunes	vegetable confectionery fat, fructose, starch caramel syrup, white (milk) glaze	Proteins - 5.4 Carbohydrates - 72.8
Vitalad for smart children	CJSC "Linfas Food Processing Plant", St. Petersburg, RF	4-grain flakes (oat, rye, wheat, barley), raisins, candied fruits, pineapple	vegetable confectionery fat, fructose, starch caramel syrup, white glaze	Proteins - 5.4 Carbohydrates - 72.8
DoReMi fruit bar with apple and grapes		apple juice concentrate (28.1%), banana flakes (24.3%), oat flakes (12.5%), maltodextrin, raspberry juice concentrate, oat and wheat flour	wafer (potato starch, palm olein, water), rice flour, palm olein, natural raspberry flavor, minerals	Proteins - 6.4 Carbohydrates - 75.8
Gerber DoReMi bar Gerber DoReMi with apple and banana	"Gerber Products Company", Poland	banana flakes (37.8%), concentrated apple juice (36.6%), oat flakes, corn flakes		Proteins - 5.4 Carbohydrates - 73.6
Gerber DoReMi bar with apple and raspberry	"Gerber Products Company", Poland	banana flakes (37.8%), apple juice concentrate (36.6%), oat flakes, corn flakes, raspberry juice concentrate	palm olein, wafer (potato starch, palm olein, water), rice flour, maltodextrin, minerals	Proteins - 6.2 Carbohydrates - 72.8
Goodies muesli bar with cocoa and raisins	Organix, Moscow, RF	Organic oats, raisins, sunflower oil, concentrated apple juice	Cocoa, vanilla extract	Proteins - 7.8 Fats - 15.3, of which saturated - 2.0 Carbohydrates - 53.0, of which sugars - 25.5 Plant dietary fiber - 7.9
Goodies Blackcurrant Muesli Bar	Organix, Moscow, RF	Organic whole grain oats, raisins, sunflower oil, apple juice concentrate, blackcurrant juice concentrate	Vanilla extract	Proteins - 7.6 Fats - 16.7, of which saturated - 4.4 Carbohydrates - 53.7, of which sugars - 28.4 Plant dietary fiber - 7.3
Granola bar Goodies carrot cake	Organix, Moscow, RF	Organic oats, raisins, sunflower oil, concentrated carrot juice	Vanilla extract	Proteins - 6.6 Fats - 15.2, of which saturated - 1.7 Carbohydrates - 56.1, of which sugars - 28.4 Plant dietary fiber - 5.9

From Table 3.1, most of the products under consideration are multicomponent mixtures, therefore it is necessary to identify which of the ingredients and how they can interact, and what changes undergo during storage and sale.

Fruits, nuts, and cereals included in the product are traditionally considered healthy food products. At the same time, to obtain a combined product such as a muesli bar, careful preparation of all ingredients is necessary to preserve the beneficial properties.

It is known that many fruits and berries contain biologically active substances of phenolic nature - bioflavonoids. Bioflavonoids exhibit strong antioxidant, antimutagenic and oncoprotective properties. The nature and magnitude of these properties depends on their structure.

Analyzing the generalized technological scheme, it should be noted that fruit raw materials enter the production of candy bars in the form of dried fruits and candied fruits. Fruits are mainly dried using convection drying or solar drying (drying). In this technological process, most water-soluble vitamins and other useful substances are lost.

Candied fruits are subjected to intensive multi-stage hydrothermal treatment in fructose or glucose-fructose syrups and subsequent drying. This technological process also does not allow preserving the native properties of the product.

Some bar technologies use concentrated juices. When juice is obtained from fruits and vegetables, highly water-soluble substances such as sugars, acids, pectins, ascorbic acid, B vitamins, minerals (potassium in full, magnesium, calcium and phosphorus - partially), and phenolic compounds are transferred into its composition. Enzymatic and heat treatment of juices during production leads to changes and even loss of beneficial nutrients. Only the use of gentle processing methods (modern methods of extraction, diffusion technology, gentle concentration conditions) allows maximum preservation of the components of juice products. Concentrated juice produced by physically removing part of the water content from straight-pressed juice in order to increase the soluble solids content to at least twice that of the original straight-pressed juice. In the production of concentrated juice, the process of extraction of dry substances from crushed fruits and (or) vegetables of the same batch from which the juice was previously separated using drinking water can be applied, provided that the product of this extraction is added to the original juice before the concentration stage within one flow technological process. Concentrated natural flavor-forming substances produced from the juice of the same name or from fruits or vegetables of the same name can be added to concentrated juice

It is accepted that concentrated juice in accordance with GOST R 51398-99 meets all the characteristics and requirements that are reflected in the definition of the general term “juice”. The only difference is the reduced proportion of water, some of which was removed when the juice was concentrated. It should be especially noted that between concentrated juice, juice obtained from it by restoring the portion of water removed during concentration, and juice prepared for retail sale (sale to the end consumer) without the use of concentration and subsequent recovery technology (the so-called “directly squeezed juice”) , the standard does not establish differences in quality. Unfortunately, there are currently counterfeit juice products on the Russian market, the quality of which conflicts with the requirements and indicators set out in regulatory documents. At the same time, loss of vitamins is inevitable already at the stage of grinding raw materials and pressing; therefore, the concentrated product cannot be identical in vitamin composition and pectin composition to natural fruits and vegetables.

Muesli is an extruded product obtained through a continuous process of exposure to pressure (high or low depending on the method) and temperature for a minimum exposure time. It is believed that the extruded product is well prepared for digestion in the gastrointestinal tract while retaining all its beneficial properties.

At the same time, there is no data on the antagonism or synergism of nutrients included in the components of raw materials and changing in the technological process.

Nuts are least susceptible to any changes, however, the lipid component they contain may be involved in an oxidative reaction during storage.

Analysis of accompanying ingredients shows that many products use vegetable confectionery fat or sunflower oil as a binding component. According to research by scientists, confectionery fats are one of the main sources of trans-isomers in the diet. Modern research indicates the active influence of trans isomers on the body of animals (in an experiment conducted on experimental animals). A rather strong negative effect of trans-isomers on the animal body is noted under conditions of normal provision of the body with essential linoleic acid, even with a relatively low concentration of trans-isomers in the fat part of the diet. A negative effect on the gastrointestinal tract (digestive system), hematopoietic organs and blood vessels was noted.

The choice of sunflower oil as a fat component of muesli bars is explained by the manufacturer by the fact that they are a source of polyunsaturated fatty acids. However, there are many vegetable oils that are much richer in fatty acid composition compared to sunflower oil. The validity of introducing vegetable oils into the formulation as a source of polyunsaturated fatty acids is questionable, because the likelihood of oxidative processes during the technological process of the bars, storage and sales period is high.

Starch syrup is a product of incomplete hydrolysis of starch. Molasses consists of dextrin, glucose and maltose. In fact, these are hidden sugars that are unpopular with healthy eating enthusiasts. This is confirmed by the fact that the composition contains fructose, as a product that can also be consumed by diabetics. Fructose has a special pathway for conversion into glycogen in the liver. This does not require insulin, so fructose can be consumed by people with diabetes, and the transformation of dextrins is already more problematic.

Some research objects contain soy flour. In this case, the question arises about the possible consumption of hidden genetically modified products.

Based on the above, it can be argued that the quality of the raw materials of muesli bars is a critical point in their production.

Considering the technology of forming bars itself, the following critical points can be noted:

The composition includes structure-forming agents (soy flour, molasses, starch, vegetable fat), with the help of which cohesive properties are increased and a plastic mass is formed;

Technological preparation methods that are necessary for production.

It is the processing methods, the stepwise processing of raw materials in the technological flow that leads to a change in native properties. The danger is that the substances listed above, interacting with each other, form lipid-carbohydrate, lipid-protein complexes, often under the influence of heat treatment. The formation of such complexes is accompanied by the reaction of hydrolysis and oxidation of the fat component, which reduces the biological value and effectiveness, and the use of confectionery fat generally calls into question the usefulness of this type of product for human health, and especially children.

An analysis of the nutritional value declared by the manufacturer is presented in Figure 3.1 and Table 3.1

Figure 3.1 - Nutritional value of muesli bars

From the table and figure it can be seen that the nutritional value of bars of different types and different manufacturers is approximately at the same level, so the amount of proteins varies from 5.4 to 7.8 g per 100 g of product. Fluctuations in fats and carbohydrates are more significant: from 4.3 to 16.7 (for fats), from 53 to 77 (for carbohydrates) g per 100 g of product. The amount of protein is explained only by the main ingredients included in the product, it should be noted that they are all of plant origin.

The amount of fats and carbohydrates varies greatly due to the amount of auxiliary ingredients such as vegetable fats, molasses, maltodextrin.

The energy value of the bars is quite high (Table 3.1 and Figure 3.2)

Figure 3.2 - Energy value of muesli bars

The minimum energy value is 335 Kcal per 100 g of product, the maximum is 410.2 Kcal. This is a fairly high calorie content for healthy food products.

For the test method, the following evaluation sequence was chosen: compliance with the appearance of the information on the label, identification of ingredients by smell, taste, texture. The research samples were 2 groups of muesli bars: with apple flavor (1 sample - apple muesli manufacturer Peko bakery, 2 sample - GO musli manufacturer USOVSKO FOOD a.s., 3 sample - apple muesli bar with flax seed manufacturer Peko bakery ), with blueberry flavor (4th sample - Vitalad blueberry berries and cereals, manufacturer "Food Plant "Linfas"", 5th sample - blueberry muesli bar with lutein, manufacturer "LEOVIT Nutrio" LLC, 6th sample - Matti blueberry muesli bar and yogurt manufacturer "TOP HILL TRADING").

...

Similar documents

Muesli "Be healthy", product description. Main suppliers of raw materials. Market analysis. Basic marketing strategy. Production plan analysis. Calendar, organizational and financial plan of the enterprise OJSC "Amalia". Enterprise risk assessment.

business plan, added 05/13/2010


Requirements for the quality of muesli. Competition in sales markets. Quality of raw materials and packaging design. Production capacity of the enterprise and technology for the production of breakfast cereals. Risk assessment and insurance. Use of modern production technologies.

business plan, added 02/22/2013


Development of an operational program for the promotion of snack products (kozinaki), based on a comprehensive analysis of the regional market. Marketing department tools and evaluation of its effectiveness. Identification of consumer preferences for snack products.

thesis, added 10/26/2013


Studying the history of the enterprise, its positioning in the market, data on main customers and market shares. Sales analysis and drawing up an assortment matrix for chain stores based on it. Review of leaders in the Russian frozen food market.

practice report, added 09.17.2011


Description of the consumer properties of sour cream and analysis of its position as a product in the consumer market of dairy products in the city of Neftekamsk. Segmentation of buyers in the dairy market and positioning of sour cream produced by Honest Farmer LLC.

course work, added 05/30/2014


Analysis of quality indicators of cosmetic products. Classification of cosmetics. Product range. Consumer properties of perfumery and cosmetic products. Product quality and safety control. The future of professional cosmetics.

course work, added 11/26/2012


The history of the origin of chocolate, the Mayan civilization as the discoverer of cocoa. The process of its preparation and some properties. The main raw materials for the production of chocolate and cocoa powder, its classification and quality. Quality and storage of finished products.

abstract, added 05/13/2009


The role of indoor plants in human life. Classification and assortment of ornamental plants, requirements for their quality and consumer properties. Marketing research of demand for indoor plants in Novosibirsk, formation of their assortment.

course work, added 06/24/2015


Models of buyer behavior in the consumer market. Main characteristics of cookware buyers. Positioning in the consumer market. Development of a marketing mix, methods for assessing the effectiveness of a marketing program for product sales.

course work, added 01/16/2015


The essence of product positioning on the market. Types of positioning and identification of potential competitive advantages. Selection and implementation of positioning strategy. Features of brands. Use of product features or consumer benefits.

There are many different types of bars: candy bars, fruit bars, cereal bars, functional bars, etc.

The main difference lies in the process of preparing the mass, but the number of layers also affects the configuration of the production line, because this affects the number of formers and line productivity, which determines the width of the belt and the length of the refrigeration tunnel.
The process of producing bars begins with preparing the recipe mixture and boiling it to the required state; for the production of bars with nougat, nougat beaters are required. The finished mass enters the funnel of the molder, in which rolling (rolling) is carried out to obtain a uniform layer; the number of molders depends on the number of layers in the final product. The pre-cooled layer is sent for longitudinal cutting and separation of bundles; after cross-cutting, the products can be sent for glazing or flow-pack wrapping and, if necessary, for packaging in multihead scales of vertical packaging machines.

Bar production line

The production line for candy bars is configured according to the Customer's technical specifications. The line for the production of candy bars can include a section for preparing masses for both muesli bars and fruit bars; in addition, it can be equipped with equipment for the production of Mars and Snickers bars. Depending on the required number of layers and the type of masses, the bar production line can be equipped with various types of equipment for forming bars. If necessary, it is possible to equip the bar production line with an enrobing machine and a refrigeration tunnel. In some cases, the equipment for producing candy bars includes decorators for decorating the icing, or devices for sprinkling with nuts or other components.

Equipment for wrapping bars

For wrapping bars, flow pack wrapping machines are most often used to ensure airtight packaging of the product. At high capacity, a candy wrapping line may include a distribution and feeding system to distribute incoming candy bars to the wrapping machines. Wrapping equipment can be equipped with options for rejecting bars by size, weight, as well as a “no product - no packaging” function. Modern flow wrapping machines provide high wrapping speeds, but the actual maximum speed of the wrapping machines depends on the product and the quality of the packaging materials. The candy wrapping line includes daters or printers for printing the necessary information. In case the wrapping machine stops, a capacity reserve and a buffer are provided for receiving candies when the wrapping machine stops.