Specialised dry protein-carbohydrate product for sportspeople alimentation

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The product contains whey proteins -15÷20, egg protein - 10÷12, dry beestings - 4÷7, L-glutamine amino acid -1÷5, fructose - 6÷10, vegetal food fibres complex represented by a mixture of gum arabic and fructooligosaccharides taken at a weight ratio of (30-70):(70-30) 1÷5, creatine monohydrate - 3÷5, vitamin premix - 0.12÷0.15, mineral premix - 2.02÷2.05, flavouring additives - 0.48÷0.62 and maltodextrin - up to 100. The ratio of initial components is expressed in terms of wt %.

EFFECT: invention allows to manufacture a product with enhanced nutritive value, intensified anticatabolic, immunomodulating, detoxification and lipid-mobilising properties.

4 cl, 3 ex

 

The invention relates to the field of food industry and applies specialized protein-carbohydrate product, intended for direct consumption when mixed with water as an extra supply of athletes.

There are various specialized protein-carbohydrate products (patent RU 92001310 AND 27.03.1995; U.S. patent US 6784209 B1, 31.08.2004; US 7037522 B2, 02.05.2006; US 0234626 A1, 25.11.2004).

The closest in technical essence and the achieved result is a dry protein-carbohydrate product "Muscle XGF"manufactured by AST, USA, containing a mixture of concentrate, isolate and hydrolyzed whey protein, bovine colostrum, anabolic peptide complex (glutamine peptides, taurine, L-leucine), sunflower oil, canola oil, Flaxseed oil L (conjugated linoleic acid), fructose, maltodextrin, microecology creatine monohydrate, lecithin, minerals (zinc, magnesium, phosphorus, calcium, iron, zinc, copper), vitamins (Niacinamide, pyridoxine hydrochloride, cyanocobalamin, d-calcium Pantothenate, Riboflavin, Biotin, folic acid), and aromatic additives [1].

This product is intended for supplemental feeding athletes to build muscle mass, improve products and reduce the impact of catabolic processes is the result of physical exertion.

In this product contains sunflower oil, canola oil, Flaxseed oil L (conjugated linoleic acid). These types of oils are digested differently than other fats and oxidized as fast as the carbohydrates, providing a relatively weak synthesis of subcutaneous fat. Moreover, included in the product oil is quickly converted into ketones - side-products of fat metabolism, which are used by some body tissues, including muscle, for energy. However, there is another side: the use of high amounts of fat slows down the digestion of protein and carbohydrates. Eventually worsens the recovery of glycogen and the synthesis of new muscle fibers.

In addition, the high content in the product of aromatic amino acids and methionine is also undesirable. Amino acid imbalance that occurs during physical activity, characterized by increased concentrations of aromatic amino acids (phenylalanine, tyrosine, tryptophan) and reduced levels of amino acids with branched side chain (valine, leucine, isoleucine). Since all of these amino acids compete for the same transport system with greater affinity to aromatic amino acids, high concentration in blood leads to their excessive postplan the Yu in the brain, what causes the formation of so-called false neurotransmitters and slow transmission of nerve impulses. Such changes are caused by neuro-psychiatric disorders and a significant reduction of intellectual abilities of the athlete.

The product contains insufficient amounts of carbohydrates with an average chain length that significantly reduces the rate of recovery of glycogen levels in the muscles and liver.

In the product insufficient contains minerals (iron, manganese, calcium, copper). This is undesirable as the exchange of micro - and macronutrients during physical exertion is more intense and the deficit of the latter may lead to decreased physical performance and slow down muscle growth.

Vitamin composition of the product out of balance - the fat-soluble vitamins and vitamin C are contained in too large quantities, which negatively affects the course of anabolic and recovery processes, and can cause toxic poisoning.

High protein diet and intense physical activity accompanied by excessive formation of ammonia, which is having a devastating effect on the intestinal microflora and toxic effects on brain cells. The strong tension of the abdominal muscles often leads to violation of the motor-evacuate the Noah bowel function, that also is not regulated by the use of this product.

The above processes generally have a stressful effect on the whole body of an athlete, eventually causing a significant reduction of his immunity.

The technical result of the claimed invention is to improve the nutritional value of the product, enhancing anti-catabolic, immunomodulatory, detoxification and euromobiliare properties of the product.

The technical result is achieved by the fact that the product includes whey protein, egg protein, colostrum powder, amino acid L-glutamine, maltodextrin, fructose, complex vegetable dietary fiber, which is a mixture of Arabic gum and fructo-oligosaccharides, taken in the ratio by weight of (30-70):(70-30), creatine monohydrate, vitamin and mineral premixes and aromatic additives in the following ratio of initial components, wt.%:

The complex of plant dietary fiber
Whey protein15÷20
Egg white10÷12
Colostrum powder4÷7
The amino acid L-glutamine1÷5
Fructose6÷10
1÷5
representing a mixture of gum Arabic and
the fructo-oligosaccharides, taken in the ratio
mass (30-70):(70-30)
Creatine monohydrate3÷5
Vitamin premix0,12÷0,15
Mineral premix2,02÷2,05
Aromatic additives0,48÷0,62
Maltodextrin100

The product is a powder with a moisture content of 3.0-7.0 wt.%.

The claimed technical result is based on the positive complex effect of selected components of the product taken in the proposed ratio:

- the use of whey protein concentrate with a mass fraction of protein, not less than 75% or whey protein isolate, with a mass fraction of protein not less than 85%, in the claimed amounts, containing high amount of maximally bioavailable whey peptides (β-lactoglobulin, α-lactalbumin is on, glycomacropeptides and immunoglobulins), allows to achieve a high biological value of the product and to provide the requirements of athletes in amino acids with branched chain;

- use egg protein with a protein content not less than 80% can improve the biological value of the component due to its high content of protein, essential amino acids;

- introduction to the product of colostrum, containing in its composition in increased amounts of IGF-1 and IGF-2 - insulin-like growth factors and immunoglobulin IgG, helps increase muscle mass and strengthen the immune system of the body;

as it turns out, jointly with serum proteins using colostrum significantly increases immunomodulatory effect due to the complementary action of immunoglobulins of different classes;

- included in the compositions of maltodextrin and fructose provide the athlete's body with energy for a long time, help replenish glycogen and maintain a stable blood sugar level;

- inclusion in the product L-glutamine contributes to significant shifts adaptive mechanisms of the body of an athlete, significantly enhances immune system function and prevents the development of infectious diseases;

- introduction to the product whom the Lex vegetable dietary fiber, consisting of Arabic gum and fructo-oligosaccharides, in the proposed ratios, allows you to have a pronounced prebiotic effect on positive autoflora of the human intestine;

- introduction to the product of b vitamins, a, C, E and mineral elements calcium, magnesium, zinc and phosphorus helps to normalize the state of protein metabolism and increase the nutritional value of the product.

However, as it turned out, the combined use of whey and egg protein and complex vegetable dietary fiber (gum Arabic and fructo-oligosaccharides) allows to achieve significant synergy euromobiliare and anabolic effect of this product.

Along with the foregoing, the combined effect of the product on the body of the athlete is manifested, as it turned out in the course of clinical studies, in reducing the incidence.

The protein content in the product presented whey protein, egg albumin and dry colostrum is 10-30% by weight of dry product, which contributes to a feeling of satiety, reduce caloric food intake, stimulation of fat burning and muscle growth, whey and egg protein contribute to achieving and maintaining a healthy weight. In addition, the proteins of cow's colostrum (immunoglobulin IgG) contribute about the optimize response to stress and support healthy levels of neurotransmitters in brain that is especially important during intense physical exertion. The decrease in protein content in the product is less than the specified range will cause athletes will be adequately supplied with complete protein and amino acids branched-chain. At higher protein content than the claimed amount is reduced quota of other components of the product that will reduce its functional orientation and will make it impossible to achieve the stated technical result.

In the claimed product carbohydrate component presents maltodextrin and fructose is a carbohydrate with high and low glycaemic index, respectively. The use of maltodextrin and fructose in the claimed ratio leads to a smooth and longer-lasting response in blood glucose, increased insulin levels and, accordingly, increase the growth of muscle fibers.

To increase the biological value and accelerate the processes of energy exchange in addition the product contains the amino acid L-glutamine.

The amino acid L-glutamine, as a conditionally essential amino acid in the intensive metabolism during physical activity significantly enhances immune system function and prevents the development of infectious diseases; inhibits bacterial translocation and translocation of E. Doheny toxins by stimulating the synthesis of secretiruema protein and maintain the number of intestinal cells; it is a strong anti-stress factor. Increasing the level of gamma-aminobutyric acid, which is necessary to stimulate the brain and keep the metabolism occurring in it, L-glutamine activates mental activity helps to concentrate, improves memory and mood, prevents overtraining syndrome and overvoltage. In the inventive product L-glutamine contained in an amount of 1-5% by weight of dry matter. The increase of the content in the product L-glutamine leads to deterioration of the taste of the product and makes it unfit for reception in the form of a drink, and the decrease has no clinically significant effect.

The claimed product in contrast to the prototype enriched in soluble dietary fibre, consisting of Arabic gum and fructo-oligosaccharides, in the amount of 1-5% by weight of dry matter. The inclusion of product vegetable fibers in the proposed ratio allows us to provide distinct prebiotic effect on positive autoflora of the human intestine and to improve the functioning of the gastrointestinal tract and liver by detoxifying ammonia and other nitrogenous wastes, generated during a high-protein diet and the heavy physical loads. In addition, herbal dietary fiber improves the absorption of vitamins and minerals in the gastrointestinal tract, and have a normalizing effect on blood sugar and cholesterol in the blood and reduce the glycemic index of the product.

While the prototype is completely absent most of the mineral substances in the inventive product, the content of micro - and macroelements is optimal for recovery of glycogen, protein synthesis and muscle growth.

In contrast to the prototype of the vitamin composition of the proposed product is also balanced. In the inventive product is listed as a water-soluble and fat-soluble vitamins. The proportion and amount of brought in product vitamins were calculated on the basis of changes in energy intake and changes in its components, namely taking into account the fact that the predominant influence on protein metabolism have b vitamins, a, C, E.

When developing vitamin and mineral premixes were also taken into consideration the effect of different vitamins and minerals on the bioavailability of each other - the effect of synergism and antagonism. Therefore, when determining the concentrations and proportions are introduced into the product of vitamins and minerals maximum was reached synergies and minimized the potential negative effects and consequences of the interaction of vitamins and minerals.

Preparations of vitamins and mineral sole is made in quantities satisfying daily portion of the product from 30 to 80% of the daily needs of the athlete in micronutrients and according to the "Recommended levels of consumption of food and biologically active substances", approved by the Federal service for supervision of consumer rights protection and human welfare in 2008.

The claimed combination of features allows you to get a specialized protein-carbohydrate product with a high nutritional value and allows you to provide the product with a functionally-preventive (in comparison with the prototype) by optimizing the primarily quantitative and qualitative composition of the protein component, the qualitative composition of vitamin and mineral premixes and unexpectedly revealed their positive impact on reducing the incidence of athlete in the use of the product for the claimed composition. Deviation more or less away from the claimed values leads to deterioration of the nutritional value of the proposed product, its balance and its quality, organoleptic and functional-preventive properties and reduces the effectiveness of this product sportsmen.

Specialized protein-carbohydrate product get dry components are mixed in the mixers used in the food industry the spine.

Example 1. For the preparation of a specialized protein-carbohydrate product components are taken in the following ratio, wt.%:

Whey protein17,6
Egg whites11,7
Colostrum powder4,996
Fructose9,0
Fructo-oligosaccharides and gum Arabic1,569
Creatine monohydrate3,4
L-glutamine1,5
Vitamin A0,0018
Vitamin E0,016
Vitamin D0,000005
Vitamin b10,0025
Vitamin b20,002
Vitamin b60,007
Vitamin PP0,012
Vitamin b5Vitamin b120,000006
Vitamin b90,0007
Vitamin H0,00007
Vitamin C0,08
Calcium0,69
Magnesium0,515
Zinc0,006
Iron0,02
Iodine0,000075
Manganese0,004
Phosphorus0,8
Copper0,0005
Aromatic additives0,48
Maltodextrin47,591344
100,00

Complex dietary fiber contains gum Arabic and fructo-oligosaccharides, taken in the ratio by weight of 50:50.

Example 2. For the preparation of a specialized protein-carbohydrate product components are taken in the following with the relation in wt.%:

Whey protein15,0
Egg whites10,0
Colostrum powder7,0
Fructose10,0
Fructo-oligosaccharides and gum Arabic5,0
Creatine monohydrate5,0
L-glutamine5,0
Vitamin a0,002
Vitamin E0,016
Vitamin D0,000005
Vitamin b10,003
Vitamin b20,0025
Vitamin b60,007
Vitamin PP0,03
Vitamin b50,007
Vitamin b120,000005
Vitamin b9 0,0007
Vitamin H0,00007
Vitamin C0,08
Calcium0,7
Magnesium0,5
Zinc0,006
Iron0,02
Iodine0,00007
Manganese0,0036
Phosphorus0,8
Copper0,0005
Aromatic additives0,62
Maltodextrin40,20155
100,00

Complex dietary fiber contains gum Arabic and fructo-oligosaccharides, taken in the ratio by weight of 70:30.

Example 3. For the preparation of a specialized protein-carbohydrate product components are taken in the following ratio, wt.%:

Vitamin C
Whey protein 20,0
Egg whitesto 12.0
Colostrum powder4,0
Fructose6,0
Fructo-oligosaccharides and gum Arabic1,0
Creatine monohydrate3,0
L-glutamine1,0
Vitamin a0,002
Vitamin E0,014
Vitamin D0,000004
Vitamin b10,001
Vitamin b20,002
Vitamin b60,0055
Vitamin PP0,014
Vitamin b50,005
Vitamin b120,000004
Vitamin b90,0005
Vitamin H0,00007
0,08
Calcium0,7
Magnesium0,5
Zinc0,006
Iron0,02
Iodine0,00003
Manganese0,0035
Phosphorus0,79
Copper0,0005
Aromatic additives0,62
Maltodextrin50,235892
100,00

Complex dietary fiber contains gum Arabic and fructo-oligosaccharides, taken in the ratio by weight of 30:70.

The product obtained according to examples 1-3, is a fine dry powder (Pets have easily scattered by mechanical action of lumps), white with different shades and aroma determined by the type of flavoring additives. The product is highly soluble in water, in a restored form is a homogeneous liquid without sediment.

Enhancing the nutritional value of the product is achieved through a balance on the basic micro - and macronutrients.

Evaluation of the effectiveness of the product was carried out in the all-Russian research Institute of physical culture and sports [2]. Research conducted by the contingent of the tested athletes powerlifters from the team of the Moscow power triathlon. The research involved 2 groups of athletes by 5 people. The first group experienced within 20 days twice a day received one serving (five scoops of the product diluted in water/milk) specialized protein-carbohydrate product. The second control was a placebo according to the same scheme. In accordance with the conditions of the experiment, all the subjects at the beginning and end of the study (1-th and 20-th day) passed comprehensive testing (test evaluation indicators General and special health was assessed by the results of the power test) and medical examination (clinical and laboratory). At the end of the experiment the subjects based on the diaries were filled in a questionnaire about subjective self-assessment status.

Medical monitoring included daily monitoring of heart rate (heart rate) and blood pressure (blood pressure) parallel with the subjective evaluation of well-being and the doctor who control with caliperometrics examination subjects (definition of absolute and relative values of muscle and fat mass and body weight).

Biochemical control the speed of recovery included measurements of some biochemical blood parameters (total protein, AST, ALT, urea, cholesterol, glucose, hemoglobin, cortisol) and urine (testosterone metabolites).

The analysis of data obtained during testing overall health, showed that training with the use of a specialized protein-carbohydrate product led to the growth of the test average by 8.2%, while the control group by 2.8%.

Directional reception athletes within 3 weeks of specialized protein-carbohydrate product, in contrast to the control, was accompanied by positive dynamics in changes of body composition of the subjects, which was expressed in the reduction of fat mass and stabilizing muscle mass with the trend, also by strengthening the body immune system.

Characterizing the degree of recovery of athletes subjects on the dynamics of the relevant biochemical parameters during the course of receiving study drug, we can conclude the following:

- level indicators of metabolism of the liver (AST, ALT) in athletes experimental groups was only changed in the normal range, whereas the athletes in the control group registered an increase in the level S and ALT above normal;

- the cholesterol levels in athletes experienced GRU is p after taking a course remained within normal limits, whereas in the control group experienced an increase in this indicator;

the level of ammonium and urea in the blood of athletes experimental groups was normal, while in the control group was much higher than physiological measures;

- any changes from the level of testosterone is not installed;and

the level of cortisol in athletes in the control group were significantly higher than those in the experimental groups after the course of reception of the product. This is reflected in the reduction of the level of adaptation to stress and stress athletes in the control group who took a placebo.

At the final pre-race preparation morbidity athletes of the experimental group was significantly lower compared with the control group (number of cases in the control group were 3 people (ARI), while in the experimental group - 1 (neurodermitis)).

Athletes of the experimental group reported good tolerability of a specialized protein-carbohydrate product, no elements of fatigue, vigorous active state, and the desire to train.

According to test results, a specialized protein-carbohydrate product is recommended for use as an additional source of carbohydrates, protein and micronutrients in the diet of the athletes with whom gross (bodybuilding, weightlifting and other) and speed-strength sports (including games) for fast gaining lean muscle mass, accelerate recovery, reduce time adaptation (as to physical activity, and to the changing conditions of the environment), support immunity and reduce body fat, increase explosive muscular strength and endurance, prevent surge, increase mental stability and health. The product is suitable for use in both training and competition periods of training of the athlete.

This product allows you to extend the range of specialized protein-carbohydrate products for athletes and people with active lifestyles.

Sources of information

1. Product Guide "Muscle XGF"manufactured by AST, USA, R.12-13 (prototype), brochure of the firm, 2009

2. The report "Testing dry specialized protein-carbohydrate product for power athletes "Sportin-Gainer in the structure of training, the power of sports". The complex checkup, 2009

1. Dry specialized protein-carbohydrate product for power athletes, characterized in that it includes whey protein, egg protein, colostrum powder, amino acid L-glutamine, maltodextrin, fructose, complex vegetable dietary fiber, representing mesh of Arabic gum and fructo-oligosaccharides, taken in the ratio by weight of (30-70):(70-30), creatine monohydrate, vitamin and mineral premixes and aromatic additives in the following ratio of initial components, wt.%:

whey protein15÷20
egg white10÷12
colostrum powder4÷7
the amino acid L-glutamine1÷5
fructose6÷10
the complex of plant dietary fiber
representing a mixture of gum Arabic and
the fructo-oligosaccharides, taken in the ratio
mass (30-70):(70-30)1÷5
creatine monohydrate3÷5
vitamin premix0,12÷0,15
mineral premix2,02÷2,05
aromatic additives 0,48÷0,62
maltodextrin100

2. The product according to claim 1, characterized in that as whey proteins use whey protein concentrate with a mass fraction of protein, not less than 75%.

3. The product according to claim 1, characterized in that as whey proteins use whey protein isolate, with a mass fraction of protein not less than 85%.

4. The product according to claim 1, characterized in that, as the white of an egg using egg albumin protein content not less than 80%.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to starch-and-molasses and food-concentrate branches of food industry. The method envisages sieving and mixing starch with moisture content equal to 13-20% with dry fruit or berry raw material or their mixture and ingredients solution to produce a mixture with moisture weight fraction equal to 22.5-29.0%. The ingredients are represented by citric acid, maltose syrup, inulin and a food colouring agent contained in the solution. The produced mixture is extruded under a pressure of 0.8-1.5 MPa at a temperature of 150-170°C during 20-40 s. The produced extrudate is cooled, milled, sieved and packed with addition of sugar sand and a poly-vitamin mixture. The starch may be represented by potato or tapioca or amylopectin or wheat starch.

EFFECT: invention allows to accelerate the kissel concentrate production process, enhance the quality of the concentrate, extend its storage life, expand the range of products.

5 cl, 2 dwg, 2 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to manufacture of a composition produced of vegetal raw material and used for tonic beverages preparation. The composition contains vegetal raw material including 0.5-1.0% of highly purified dry beet pectin, 29.5-50% of green and black tea, 40-20% of wild-growing apples and/or pears and 30-29% of rosehips, bilberries and cornels.

EFFECT: invention ensures enhancement of antioxidant and anti-inflammatory activity of green and black beichao tea due to synergetic influence, enhancement of general strengthening and tonic effect, extension of storage life up to 24 months as well as preservation of properties of the additives introduced into the composition formulation, represented by highly purified dry beet pectin and wild-growing fruits as well as preservation of the maximum quantity of beneficial substances.

6 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to dry fruit-and-berry kissels production method. The method envisages mixing sugar sand, potato starch, fruit-and-berry powder, cedar nuts cake powder, citric acid (the components subjected to preliminarily sieving), magnetic capture of metal contaminants and dosing. The produced mixture is packed (net weight 100 g) and packaged into double-layered bags. The fruit-and-berry powder is produced from frozen fruit-and-berry raw material by way of two-stage microwave treatment under vacuum with continuous rotation of the drums.

EFFECT: invention ensures production of dry kissel with high biological value and high organoleptic indices and allows to expand the products range due to usage of natural vegetable components such as fruit-and berry powder and cedar nut cake.

2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used for kissel production. The mixture for kissel production contains a paste-forming additive represented by medium rye flour dextrinised at a temperature of 115-120°C during 23-27 min, a powder-like natural flavouring component represented by carrot powder, citric acid and sugar, the components ratio being as follows (wt %): medium rye flour - 19.2-20.4, carrot powder - 13.4-14.6, citric acid - 0.5-0.6, sugar - balance.

EFFECT: product consistence, colour, taste and odour are improved and remain invariable during storage.

3 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The mixture contains protein represented by soya protein isolate, a carbohydrates source represented by a mixture of sugar and maltodextrin, food fibres, vitamin and mineral premixes, taurine and other food additives (the ratio of taurine to sugar and to maltodextrin being 1:600:250-1:650:300) at the following component ratio (wt %): soya protein isolate - 65.0-70.0, food fibres - 1.0-3.0, a mixture of sugar and maltodextrin - 25.5-28.5, vitamin premixes - 0.4-0.5, and mineral premixes - 0.3-0.4, taurine - 0.3, other food additives - balance.

EFFECT: invention promotes improvement of quality of protein-and-energy disbalance correction and prevention.

3 tbl, 7 ex

FIELD: food industry.

SUBSTANCE: invention is related to a calcium-enriched composition. The solid phase composition contains at least one hydrocarbon source, at least one calcium source and at least one organic acid. Calcium content is from 7 to 12 wt % while the composition solubility in water is at least 500 g/l. Proposed is an aerated beverage enriched with 300-350 mg/l calcium by way of the said composition introduction; proposed is an aerated beverage or concentrate enriched with 400 mg of calcium per 250 ml of the beverage or concentrate by way of the said composition introduction. The method for production of the calcium-enriched composition envisages dissolution of the carbohydrate source in water solution, addition of the calcium source for production of a carbohydrate-and-calcium solution, filtration, addition of the organic acid source and the composition drying. The composition, if dissolved, is not separated from the liquid phase of a product such as a beverage even after storage under no chilling conditions for three months.

EFFECT: invention enables production of a calcium-enriched dry composition having high stability if dissolved in products or beverages.

15 cl, 4 tbl, 15 ex

FIELD: food industry.

SUBSTANCE: protein beverage composition includes from more than nearly 0 wt % to less than nearly 100 wt % of juice as well as from nearly 0.1 wt % to nearly 15 wt % of protein; the said protein does not essentially contain fat, lactose or casein; the said protein is non-hydrolysed. The composition has pH from nearly 2.0 to nearly 3.4. The protein beverage production method is as follows: one mixes in water juice, until juice content is from more than nearly 0 wt % to less than nearly 100 wt %, protein, which does not essentially contain fat, lactose or casein and is non-hydrolysed, and an agent regulating pH from nearly 2 to nearly 3.4; thus one produces a mixture not containing fat, lactose or casein. The produced mixture is heated, cooled and packed. The composition of concentrated protein beverage powder includes juice in the form of a dry juice powder concentrate and protein which does not essentially contain fat, lactose or casein and is non-hydrolysed. The composition of protein beverage concentrated syrup includes from more than nearly 0 wt % to nearly 60 wt % of juice concentrate having Brix value from nearly 20°Bx to nearly 75°Bx. The protein beverage may contain juice and/or an additive which ensures energy generation improvement. The protein beverage may be treated for pathogenic microorganisms inactivation in presence or absence of carbonisation which may be applied for ensure the beverage taste and mouthfeel. Pathogenic microorganisms inactivation treatment may be implemented in an individual package applied for protein beverage storage and consumption. The protein beverage may be produced of the protein beverage concentrate.

EFFECT: invention ensures production of a beverage with high protein concentration and stable during long-term storage outside a refrigerator for at least one year after packing.

10 cl, 42 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to a dried beverage precursor slab weighing at least 0.2 g and containing a vegetable extract chosen from a group consisting of dry substances of tea, coffee, cocoa, fruit and their mixtures and at least one inclusion which is insoluble in boiling water. The insoluble inclusion has a maximum linear dimension equal to at least 1 mm. The packed beverage precursor contains at least one beverage precursor slab. The beverage production method envisages production of the beverage precursor slab and contacting the slab or its part with an aqueous medium. The method for production of the dried beverage precursor slab envisages production of a water premix containing a vegetable extract, production of one or more inclusions which are insoluble in boiling water, combining one or more insoluble inclusions with the water premix to produce a mixture; drying the mixture and releasing the cohesive part of the mixture weighing at least 0.2 g to produce a slab.

EFFECT: inventions group allows to produce a dried beverage precursor slab whereof one may conveniently produce a beverage containing inclusions.

28 cl, 10 dwg, 6 tbl, 10 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to alcohol-free beverages intended mainly for sportsmen and persons experiencing high physical strain. The mixture includes 47-55 wt % of maltodextrin, 0.6-0.9 wt % of L-carnitine, 6-8 wt % of fructooligosaccharides and gum arabic, 0.12-0.15 wt % of a vitamin complex, 4-7 wt % of natural sea salt, 0.7-0.9 wt % of calcium lactate, 0.5-0.9 wt % of magnesium sulphate, 0.5-0.7 wt % of potassium chloride, 0.3-6.2 wt % of taste and flavour additives; the rest is fructose - up to 100%.

EFFECT: invention allows to enhance food value of the mixture, replenish the cell stock of salts and vitamins lost along with sweat in the process of training, ensuring electrolytic balance recovery; additionally it allows to enhance stamina and to reduce tiredness.

5 ex

FIELD: food industry.

SUBSTANCE: invention relates to alcohol-free beverages production, in particular, to functional beverage production. The composition contains milk whey protein, maltodextrin with DE -18-20, fructose, medium-chain triglycerides, sunflower oil powder, rape oil powder, soluble food fibres, a vitamin premix containing vitamins as follows A, D, E, C, B1, B2, B5, B6, B9, B12, H, K, PP, a mineral premix containing Ca, P, Mg, K, Fe, Zn, Mn, Cu, J, taste and flavour additives, a thickener at the following initial components content, wt %: milk whey protein - 15.0÷22.0, fructose - 8.0÷20.0, medium-chain triglycerides 5.0÷15.0, rape oil powder - 4.0÷12.0, sunflower oil powder - 1.0- 10.0, soluble food fibres - 6.0÷10.0, vitamin premix - 0.05÷0.09 including: A (retinol) - 0.0004÷0.0008, D (caciferol) 0.000002÷0.000004, E (tocopherol) 0.006÷0.012, B1 - (thiamine) - 0.00068÷0.00136, B2 (riboflavin) - 0.0008÷0.0016, B5 -(pantothenic acid) - 0.002÷0.004, B6 (pyridoxin) - 0.0008÷0.0016, B12 (cyanocobalamine) - 0.0000012÷0.0000024, C (ascorbic acid) - 0.028÷0.056, H (biotin) - 0.00002÷0.00004, K (phylloquinone) - 0.000048÷0.000096, B9 (folic acid) 0.00016÷0.00032, PP (niacin) - 0.008÷0.016, mineral premix - 1.99÷3.98, including: calcium - 0.5÷1.0, magnesium - 0.16÷0.32, potassium - 1.0÷2.0, ferrum - 0.006÷0.012, zinc - 0.0048÷0.0096, iodine - 0.00006÷0.00012, phosphorus -0.32÷0.64, cuprum - 0.0004÷0.0008, manganese - 0.0008÷0.0016, taste additive - 3.0÷9.0, flavour additives - 0.20÷3.0, thickener - 0.3÷6.0, the rest is maltodextrin with DE 18-20.

EFFECT: invention allows to prepare a product with enhanced food and biological value and improved functional properties.

11 cl, 3 ex

FIELD: food industry.

SUBSTANCE: group of inventions relates to a method for denatured whey protein production and to a method for whey protein thermal stability improvement without usage of an additive such as an organic solvent. One prepares a whey protein solution of whey protein with pH from 5.5 to 7.0. The whey protein solution continuously contacts and is blended with the whey protein solution flowing in the form of a thin turbulent current between two concentric cylinders. The blended whey protein solution flowing in the form of a thin turbulent current between the two concentric cylinders is subjected to the effect of shear force, shear velocity equal to 5000 sec-1 - 25000 sec-1, at temperature of 76-120°C during a period of time from 0.1 sec to 8 min. After thermal treatment at a temperature of 85°C during 10 min in the course of a heating test denatured whey protein has average particle size from 0.3 to 13.8 mcm.

EFFECT: produced protein has improved thermal stability.

6 cl, 8 tbl, 3 ex

FIELD: chemistry.

SUBSTANCE: invention relates to dairy industry. The method involves ultra and diafiltration of a whey protein solution prepared from a dry whey protein concentrate and bringing the whey protein concentrate solution obtained after ultra and diafiltration to weight ratio of dry substances equal to 4.8-5%, pasteurisation thereof followed by enzymatic hydrolysis using a substrate enzyme in ratio of 5 wt %, ultra-filtration of the obtained crude hydrolysate on membranes with carrying capacity on molecular weight of 5 kDa and 2 kDa, while constantly returning the obtained concentrate to ultrafiltration. The obtained first run filtrate is further purified through ultrafiltration on membranes with carrying capacity on molecular weight of 5 kDa and 2 kDa, while constantly returning the obtained concentrate to ultrafiltration, and the obtained second run filtrate which contains purified hydrolysate is concentrated vai reverse osmosis and then thickened, pasteurised and dried. The obtained hydrolysate is characterised by that it is delactosed and over 75% of the protein material is concentrated in fractions of low-molecular peptides in molecular weight range of 0.5-2 kDa.

EFFECT: group of inventions enables to increase biological and nutrition values, as well as improve organoleptic properties and quality of the obtained hydrolysate with possibility of its use in hypoallergic mixtures for functional purposes.

2 cl, 5 tbl, 5 ex, 5 dwg

FIELD: food industry.

SUBSTANCE: invention is intended for use in food industry to produce a meat substitute product. The method involves the following stages: (1) a protein material, a hydrocolloid sedimented with metal cations and water are added to each other; (2) the compositions produced at stage (1) a homogeneous mixture is prepared; (3) the mixture produced at stage (2), while stirred, is blended with a metal cations solution which contains soluble calcium or magnesium salts or their mixture to form a fibrous product; (4) one separates the fibrous product; (5) the protein material contains a milk protein material chosen from the group consisting of dry milk, whey protein and caseinate.

EFFECT: method ensures production of a homogeneous mixture of milk from protein materials without adding a phosphate material, the mixture being suitable for a fibrous product production.

23 cl, 1 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used for manufacturing milk-and-vegetal food products. The method for production of a milk-and-vegetal product involves production of a soya protein base, its mixture with cow milk fermented with the help of lactobacteria till Turner acidity is at least 75°T in a 1:1 ratio. The produced mixture is subjected to thermal-acid coagulation at a 80°C temperature during at least 5 minutes. Then one separates the milk-and-vegetal clot and conditions it till its moisture content is 30-80%.

EFFECT: method allows to produce a natural food product with high organoleptic properties in accordance with a non-waste technology.

1 dwg, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and in particular - to methods for isolating proteins from milk. One adds to milk a coagulant represented by aluminium oxychloride (OXA) and a flocculant represented by highly anionic polyacrylamide modified by microwave radiation treatment. Radiation characteristics: frequency - 2.45 GHz, power - 100 W, solution irradiation duration - 12 sec.

EFFECT: invention enables isolation of milk proteins with preservation of their food and nutritional value as well as reduction of the process duration and the added reagent expenditure.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to diary, biotechnological, medical, pharmaceutical and cosmetological industries, namely to methods of production of biologically active substances which may be used as dietary supplements. The method includes milk stock purification, separation, caseation, two-stage ultrafiltration, proteins chromatographic separation, dialysis, microfiltration with a 0.2-0.3 mcm pore selectivity, separated monofractions mixture in a ratio which is similar to their content in fresh cow's milk, lyophilisation. Separation of the immunoglobulin fraction from the whey (at the first stage of ultrafiltration) is performed through 100 kilodalton membranes. The permeate is subjected to a second ultrafiltration through 30 kilodaltons membranes. The produced protein concentrate is subjected to ion-exchange chromatography illuated with a 0.35 M - 1 M NaCl gradient with lactoferrin and lactoperoxidase fractions production. Mixture of the produced fractions (immunoglobulin, lactoferrin and lactoperoxidase) is performed in the ratio 91:5:4.

EFFECT: invention allows to produce a dietary supplement containing, in native form, immunoglobulins, lactoperoxidase and lactoferrin; the dietary supplement has immunomodulatory, antioxidative, antistress, antibacterial and general tonic actions.

2 cl, 1 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and in particular to methods for production of milk protein products. Coagulant is introduced into prepared soya protein base with further separation of clot from whey, produced clot is shaped as briquettes and packed in aseptic conditions, and separated whey is mixed with fruit and berries nectars in the ratio of 2:1. Coagulant used is represented by cultured milk foods such as varenets or ryazhenka or thick sour milk or sour cream with 20% gat, or "Bifidok" or "Bifilife" or "Immunolact" or "Tan" or "Ayran" or whey in the ratio of 1:1.

EFFECT: invention makes it possible to produce natural food products with high organoleptic parametres and food value enriched with cultured milk microorganisms according to waste-free technology.

2 cl, 4 tbl, 2 ex

FIELD: agriculture.

SUBSTANCE: invention refers to the dairy industry. The method of lactoferrin obtaining from dairy raw materials includes a lactoferrin chromatography from dairy raw materials on a column with a sorbent carbossimetilcellulose, balanced by 0.05 M sodium-phosphatic buffer, lactoferrin elution by 0.05 M sodium-phosphatic buffer, an ultrafiltration, salt rejection and a lactoferrin solvent lyophilising. The method differs because of the raw cow milk usage as dairy raw materials, a lactoferrin chromatography is carried out with a sorbent, by carbossimetilcellulose, balanced natrium phosphate buffer 0,05 M at pH=7.7 lactoferrin elution is carried out with natrium phosphate buffer 0.05 M at pH=7.7, in a gradient of sodium chloride concentration 0.1-1.2 M, at elution the lactoferrin solvent fractions with optical density 0.5 units and at length of a wave of 280 nanometres are gathered and then directed to the second chromatography with similar parametres, and then the allocated fractions are directed to an ultrafiltration, salt rejection and lyophilising.

EFFECT: method allows receiving native lactoferrin with cleanliness not less than 98 %.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food and biotechnological industry, namely - to production of protein-peptide modules used for manufacture of functional and specialised food products for persons experiencing intensive physical strain. The protein-peptide module is represented by a protein hydrolysate obtained by way of enzymatic hydrolysis of raw materials of animal origin based on protein-containing wastes generated during manufacture of products from agricultural animals. The enzymatic hydrolysate contains 5-15 wt % amino acids, 55-70 wt % peptides with molecular weight no more than 3000 Da and 15-35 wt % peptides with molecular weight over 3000 Da.

EFFECT: invention enables manufacture of a products with high nutritional and biological value balanced in terms of contents and maximally approximated to the reference protein contents.

2 cl, 5 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to production of health food production. Product protein equivalent proposed for treating of people suffering from phenyl ketonuria production method includes preporation of protein containing biological system - concentrate of whey proteins, hydrolysis, separation of phenylalanine, condensation and drying. For separation of phenylalanine hydrolysate is processed with a ferment providing turning of phenylalanine into tyrosine for instance phenylalanine-4-hydroxylase in quantity of 0.0001-5% of protein weight. After that inactivation of ferment is performed by short-time warming up to 90°C during 3-5 seconds. Protein hydrolysate condensation free from phenylalanine is performed till dry substances content 30-50%. Drying is performed till dry substances content 14%.

EFFECT: invention allows to obtain product with improved treating effectively due to reduce of phenylalanine content in protein equivalent.

6 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The food composition for usage in food products for phenylketonuric children includes a dry egg product - 5-30 wt % in terms of dry substance and swelling maize starch - 70-95 wt % in terms of dry substance.

EFFECT: introduction of the food composition with an egg protein product into dishes recipes enhances the product nutritious value, has an immune-stimulating effect, allows to dose phenylalanine in alimentation of phenylketonuric children.

2 cl, 2 tbl, 3 ex

Up!