Packaged food product with reduced adhesiveness and solid particles and such product manufacture method

FIELD: food industry.

SUBSTANCE: invention relates to nutritional compositions. The packaged food product includes the package body and a nutritional composition having reduced surface adhesiveness; the nutritional composition contains multiple solid particles, at least on the outer surface, and a carbohydrate fraction containing glucose and fructose at a ratio of 3:1 - 1:1. The nutritional composition is a solid nutritional composition having a coating of solid particles at least on the outer surface. Such solid particles have diameter within the range of nearly 1 mm - nearly 10 mm and are chosen from the group consisting of oat flakes, grains, particles of cookie, waffle discs and their combinations. The solid particles have a rough surface allowing them to stay on the solid food composition surface. One proposes a method for manufacture of a packaged food product having reduced adhesiveness at least on the outer surface; the method involves the following stages: moulding a solid nutritional composition containing a carbohydrate fraction of glucose and fructose at a ratio of 3:1 - 1:1, solid particles coating deposition at least on one surface of the solid nutritional composition, solid nutritional composition packaging into package.

EFFECT: invention allows to reduce adhesiveness of the outer surface of the nutritional composition.

12 cl, 4 dwg

 

The present invention mainly relates to nutrition and health. Specifically, the present invention relates to nutritional compositions with solid particles, at least on one surface, to methods for their production and application.

Currently on the market there are many types of nutritional compositions. Nutritional compositions can be targeted to certain types of consumers, such as young people, the elderly, athletes and the like, depending on the specific ingredients of nutritional compositions. For example, as is well established, ingestion of carbohydrates during or before exercise improves performance that requires patience as well as physical exercise for more than short periods of time. One way of obtaining adequate quantities of carbohydrates required for performances that require endurance, is to use the form of solid bars to improve performance, characterized by a specific composition of carbohydrates. However, the known bars to improve performance can be difficult to use in time of exercise, may appear too thick or heavy from the point of view of consumption before or during exercise or mo�ut to have a lime flavor or to be tasteless. These bars to improve performance can also be difficult to use because many of the bars to improve the performance are quite adhesive to the outer surfaces; in many cases the main reason is the type of carbohydrate (large amounts of sugars). As a result, the bars can be an undesirable way to stick to the wrapper in which they are Packed, or can be a stick in the hands of the consumer. These characteristics make the use of the bar difficult and/or confusing for the consumer and therefore less tempting.

One of the objectives of nutritional support is to offer nutritional compositions that can only effectively ensure individuals carbohydrates while obtaining at the same time, aesthetically and physically enjoying very good demand.

Summary of the invention

The nutritional compositions of the present invention provide for the amount of carbohydrates to ensure proper fuelling for performance. The nutritional compositions also include a coating of solid particles on the outer side of the composition to improve aesthetics and to reduce the stickiness of solid nutritional compositions. The nutritional compositions may include a carbohydrate fraction, incl�glucose amounts. The nutritional compositions may include a carbohydrate fraction comprising glucose and fructose in a ratio in the range from about 3:1 to about 1:1. The performance may be, for example, sport, academic or represent other types of performances that require physical endurance and/or mental clarity.

In one embodiment, the implementation of the proposed nutritional composition comprising a plurality of particulates, at least on one surface of the nutritional composition and a carbohydrate fraction.

In one embodiment, the implementation of the proposed nutritional composition comprising a plurality of particulates, at least on one surface of the nutritional composition and a carbohydrate fraction comprising glucose.

In one embodiment, the implementation of the proposed nutritional composition comprising a plurality of particulates, at least on one surface of the nutritional composition and a carbohydrate fraction comprising glucose and fructose in a ratio in the range from about 3:1 to about 1:1.

In yet another embodiment of the packaged food products include case packing and nutritional composition, including a variety of solid particles, at least on one surface of the nutritional composition and a carbohydrate fraction.

In yet another embodiment of the packaged foods VK�ucaut case packaging and nutritional composition including a large number of solid particles on at least one surface of the nutritional composition and a carbohydrate fraction comprising glucose.

In yet another embodiment of the packaged food products include case packing and nutritional composition, including a variety of solid particles, at least on one surface of the nutritional composition and a carbohydrate fraction comprising glucose and fructose in a ratio in the range from about 3:1 to about 1:1.

In one embodiment, the implementation of the packaging is made from material selected from the group consisting of heavy paper, cardboard, plastic, metal, foil or combinations thereof. In one embodiment, the implementation of the packaging is a foil wrapper.

In one embodiment, the implementation of solid particles selected from the group consisting of oat flakes, granules, particles, biscuit, wafer, disk, or combinations thereof. In one embodiment of the particulate matter is a wafer disks. In one embodiment of the particulate matter is a cereal.

In one embodiment of the solid particles are substantially flat. The solid particles may be in the form selected from the group consisting of oval, round, triangular, square, rectangular, pentagonal, hexagonal, heptagonal, vosmogo�encourages creativity, or combinations thereof. The solid particles may have a rough surface to facilitate the adhesion of solid particles to the nutritional composition.

In one embodiment of the solid particles are essentially circular. The solid particles have a diameter in the range from about 1 mm to about 10 mm. Solid particles have a diameter in the range from about 2 mm to about 6 mm. the Solid particles have a diameter in the range from about 4 mm to about 6 mm. the Solid particles have a diameter of about 4 mm.

The solid particles can be artificial or natural coloring. In one embodiment of the solid particles on the nutritional compositions may have at least two different colors. In yet another embodiment of the solid particles on the nutritional compositions may be essentially identical in color.

In one embodiment, the implementation of solid particles characterized by high sugar content and low amounts of fats and proteins.

In one embodiment of the solid particles are characterized by high protein content and high sugar content.

In one embodiment, the implementation of solid particles characterized by high sugar content, high protein content and high fat content.

In one embodiment, the implementation of at least one surface�rnost nutritional composition is an external surface. At least one surface of the nutritional composition may be selected from the group consisting of the top surface, bottom surface, side surfaces, end surfaces, or combinations thereof.

In one embodiment of the carbohydrate fraction comprises at least 30% glucose and fructose. The carbohydrate fraction can represent about 50% of glucose and fructose. The carbohydrate fraction can, in addition, constitute at least about 85% of glucose and fructose.

In one embodiment of the carbohydrate fraction constitutes at least 30% of sugars, including glucose and/or fructose, and/or other monosaccharide and/or disaccharide and/or oligosaccharide and polyol. The carbohydrate fraction can represent about 50% of sugars, including glucose and/or fructose, and/or other monosaccharide and/or disaccharide and/or oligosaccharide and polyol. The carbohydrate fraction may also constitute at least about 85% of sugars, including glucose and/or fructose, and/or other monosaccharide and/or disaccharide and/or oligosaccharide and polyol.

In one embodiment of the carbohydrate fraction provides at least 50% of the energy of the nutritional composition, or at least 70% of the energy of the nutritional composition.

In about�nom embodiment of the carbohydrate fraction includes dextrose and/or maltodextrins.

In one embodiment of the nutritional composition comprises less than 40 g of protein per 100 g nutritional composition.

In one embodiment of the nutritional composition comprises less than 20 g fat per 100 g nutritional composition.

In one embodiment of the nutritional composition comprises at least one vitamin selected from the group consisting of vitamin C, vitamin E, vitamin B12, Niacin, vitamin B6, folic acid, Biotin, Pantothenic acid, vitamin B2, vitamin B6, or combinations thereof. At least one vitamin can be present in an amount which corresponds to at least 10% of the recommended daily value.

In one embodiment of the nutritional composition comprises at least one electrolyte or mineral is selected from the group consisting of sodium, potassium, calcium, iron, magnesium, zinc or combinations thereof.

In one embodiment of the nutritional composition comprises at least one amino acid selected from the group consisting of L-leucine, L-valine, L-isoleucine, or combinations thereof.

In one embodiment of the nutritional composition comprises the energy density in the range from about 800 kJ/100 g to about 2200 kJ/100 g.

In one embodiment of the nutritional composition includes at least one �the connection, selected from the group consisting of aroma compounds, fiber, caffeine, guarana, acidifiers, a binder, a gelling material, water, fruit juice, fruits, antioxidants, dyes, starch, cereals, protein powders, fat or combinations thereof.

In still another embodiment, one implementation provides methods of manufacturing a packaged food product. The methods include obtaining a solid nutritional composition comprising a carbohydrate fraction comprising glucose and fructose in a ratio in the range from about 3:1 to about 1:1, the deposition of the coating of solid particles on at least one surface of the solid nutritional composition and packing of the solid nutritional composition in the package.

In still another embodiment, one implementation provides methods of manufacturing a packaged food product. The methods include obtaining a solid nutritional composition comprising a carbohydrate fraction, deposition of the coating of solid particles on at least one surface of the solid nutritional composition and packing of the solid nutritional composition in the package.

In still another embodiment, one implementation provides methods of manufacturing a packaged food product. The methods include obtaining a solid nutritional composition comprising a carbohydrate fraction comprising HL�goat, the deposition of the coating of solid particles on at least one surface of the solid nutritional composition and packing of the solid nutritional composition in the package.

In one embodiment of the solid nutritional composition has the form of a bar. Receiving may involve cutting of nutrient composition on the bars. The receipt may also enable cold extrusion nutritional composition. The receipt may also enable cold extrusion nutritional composition. The receipt may also include other means of obtaining the bars.

In one embodiment of the methods, in addition, include the heating of a solid nutrient composition prior to deposition on solids. Heating may be carried out using infrared radiation. Heating may be carried out using microwave radiation. Heating may be carried out using thermal conductivity. Heating may be carried out using convection. Heating may be carried out using other methods of heating, defined as the best options for a given condition.

In one embodiment of the methods, in addition, include the rolling of the roller over at least one surface having particulate�, to ensure adhesion of solid particles to the solid nutritional composition.

In one embodiment of the methods, in addition, include removing any excess solids with a nutrient composition when using the device for suction or discharge of air.

In one embodiment of the methods, in addition, include removing any excess solids with a nutrient composition as a result of shaking or vibration.

In one embodiment of the methods, in addition, include the cooling of the nutrient composition to the packaging.

In yet another additional embodiment of the proposed ways to reduce the stickiness of the nutrient composition. Methods include the application of essentially all of at least one surface of the adhesive nutritional composition of the coating of the plurality of hard particles selected from the group consisting of grains, cereal, compositions of the type of biscuit, wafer, disk, or combinations thereof.

In still another embodiment, one implementation suggests ways to improve the aesthetics of the solid nutritional composition. Methods include the application of essentially all of at least one surface of the nutritional composition of the coating of the plurality of hard particles selected from the group consisting of grains, oatmeal, song type pécs�nya, wafer discs, or combinations thereof.

In yet another embodiment of the suggests ways to improve the treatment of adhesive nutritional composition. Methods include the application of essentially all of at least one surface of the adhesive nutritional composition of the coating of the plurality of hard particles selected from the group consisting of grains, cereal, compositions of the type of biscuit, wafer, disk, or combinations thereof.

In one embodiment of the nutritional composition includes a carbohydrate fraction.

In one embodiment of the nutritional composition includes a carbohydrate fraction comprising glucose.

In one embodiment of the nutritional composition includes a carbohydrate fraction comprising glucose and fructose in a ratio in the range from about 3:1 to 1:1.

One advantage of the present invention is to offer a superior nutrient composition.

Another advantage of the present invention is to offer nutritional compositions that are appealing to consumers.

Another advantage of the present invention is to offer nutritional compositions that provide the consumer with adequate carbohydrates for exercise.

Another another advantage of the present izobreteny� is to offer nutritional compositions which are enjoyable and easy to use.

Another advantage of the present invention is to offer solid nutritional compositions, which are easily removed from the package.

Another another advantage of the present invention is to offer solid nutritional compositions, which do not stick in an undesirable way to the hands of the consumer.

Another advantage of the present invention is to offer solid nutritional compositions that contribute to improving operating state restore after physical activity.

Another advantage of the present invention is to offer nutritional compositions that provide adequate nutrition for physical activity.

Another another advantage of the present invention is to propose methods for obtaining improved nutrient composition.

Another advantage of the present invention is to propose ways of ensuring the individual in need, adequate nutrition for physical activity.

Another advantage of the present invention is to propose ways of ensuring the individual in need, the nutritional compositions for improving�need to restore a healthy state after physical activity.

Another advantage of the present invention is to propose ways of ensuring the individual in need, the nutritional compositions to improve the recovery of functional status after physical activity.

Another another advantage of the present invention is to reduce the stickiness of the nutrient composition even in the presence of ludoteques.

Additional features and advantages are described herein and will be apparent after reading the following further detailed description and figures.

Brief description of figures

FIGURE 1 illustrates a top view for a nutritional composition comprising solid particles on its surface in accordance with one variant of implementation of the present invention.

FIGURE 2 is a cross section for the nutrient composition of FIGURE 1 along line 2-2, wherein the nutritional composition comprises solid particles on its surface in accordance with one variant of implementation of the present invention.

FIGURE 3 illustrates a side view for a nutritional composition comprising solid particles on the two surfaces in accordance with one variant of implementation of the present invention.

FIGURE 4 illustrates a top view for nutritional composition, including solid h�or particles on its surface in accordance with one variant of implementation of the present invention.

Disclosure of the invention

In accordance with the use herein of "about" is understood as referring to the numbers in the range of numerals. In addition, all numerical ranges herein should be understood to include all integers, nedavnye or fractional number within the given range.

In accordance with the usage in this document, the term "amino acid" is understood to include one or more amino acids. Amino acid may be, for example, alanine, arginine, asparagine, aspartate, citrulline, cysteine, glutamine, glutamine, glycine, histidine, hydroxyproline, gitoxigenin, hydroxytyrosol, hydroxylysine, isoleucine, leucine, lysine, methionine, phenylalanine, Proline, serine, taurine, threonine, tryptophan, tyrosine, valine, or combinations thereof.

In accordance with the usage in this document, the term "antioxidant" is understood to include any one or more of various substances, such as beta-carotene (precursor of vitamin a), vitamin C, vitamin E and selenium, which inhibit oxidation or reactions promoted by reactive oxygen species ("ROS") and other radical and non-radical particles. In addition, antioxidants are molecules capable of slowing or preventing the oxidation of other molecules. Not�greiciausia examples of antioxidants include astaxanthin, the carotenoids, coenzyme Q10 ("CoQ10"), flavonoids, glutathione, Goji (Wolfberry), hesperidin, milk composition of Goji berries, lignans, lutein, lycopene, polyphenols, selenium, vitamin a, vitamin C, vitamin E, zeaxanthin, or combinations thereof.

While the terms "individual" and "patient" are often used herein to denote a person, the invention is not thereby limited. Accordingly, the terms "individual" and "patient" refer to any animal, mammal or human, in medical condition or are at risk to get into a medical condition that can get a positive result from treatment.

In accordance with the usage in this document sources of ω-3 fatty acids, for example, include fish oil, krill, plant sources of ω-3 fatty acids, Flaxseed, walnuts and seaweed. Examples of ω-3-fatty acids include, for example, α-linolenic acid ("ALA"), docosahexaenoic acid ("DHA"), eicosapentaenoic acid ("EPA") or a combination thereof.

In accordance with the usage in this document the term "minerals" shall be understood as including boron, calcium, chromium, copper, iodine, iron, magnesium, manganese, molybdenum, Nickel, phosphorus, potassium, selenium, silicon, tin, vanadium, zinc, or combinations thereof.

"Nutritious foods" or "Pete�tive compositions in accordance with the usage in this document shall be construed as including any number of optional additional ingredients, include conventional food additives (synthetic or natural), such as one or more representatives selected from the acidifiers, additional thickeners, buffers or agents for pH adjustment, helatoobrazovateli, dyes, emulsifiers and inert filler, taste filler, mineral substances alter the osmotic pressure, pharmaceutically acceptable carrier, preservatives, stabilizers, sugar, sweeteners, texturization and/or vitamins. Optional ingredients may be added in any suitable for use quantity. Nutritional products or compositions can constitute a source of balanced nutrition or can be a source of an unbalanced diet.

In accordance with the usage in this document the term "patient" is understood as including an animal, particularly a mammal, and, more specifically, the person who receives or intends to receive treatment in accordance with the definition herein.

In accordance with the use in this description and the attached claims form words in the singular include the plural, unless the context is clearly dictate the other. Thus, e.g.�measures the reference to "one polypeptide" includes a mixture of two or more polypeptides, and the like.

The terms "protein", "peptide", "Oligopeptide" or "polypeptide" in accordance with the usage in this document is understood as a designation of any composition that includes individual amino acids (monomers), two or more amino acids, connected by peptide bond (dipeptide, Tripeptide or polypeptide), a collagen precursor, homolog, analog, mimetic, salt, Pro-drug drug, metabolite or a fragment or combination thereof. For the sake of clarity it should be said that the use of any of the above terms can be used interchangeably, unless otherwise specified. You must understand that the polypeptides (or peptides or proteins or oligopeptides) often include amino acids than the 20 amino acids, usually called the 20 amino acids found in nature, and that many amino acids, including the terminal amino acids, can be modified in a given polypeptide, either by natural ways, such as glycosylation and other post-translational modifications, or by chemical modification techniques which are well known in the contemporary art. In the known modifitsirovanii that may be present in polypeptides of infusion�of his invention, included the following, but not limited to: acetylation, acylation, ADP-ribosylating, amidation, covalent attachment of flavanoid or heme fragment, covalent attachment of a polynucleotide or polynucleotide derivative, covalent attachment of a lipid or lipid derivative, covalent attachment of phosphatidylinositol, crosslinking, cyclization, formation of disulfide bonds, demethylation, formation of covalent crosslinks, formation of cystine, formation of Pyroglutamate, formylation, gamma-carboxylation, glycation, glycosylation, education glycosylphosphatidylinositol ("UIF") membrane anchor, hydroxylation, yoginirohini, methylation, monitorowanie, oxidation, proteolytic processing, phosphorylation, prenisolone, racemization, selenopyran, sulfation, transfer RNA mediated joining of amino acids to polypeptides such as marginalizowanie, and ubiquitination. The term "protein" also includes "artificial proteins", which denote a linear or non-linear polypeptides consisting of alternating repeating units of the peptide.

Non-limiting examples of proteins include proteins on the basis of dairy products, proteins plant-based proteins for animal-based and and�, or artificial proteins. Proteins, dairy-based products may be selected from the group consisting of casein, Caseinates, casein hydrolysate, whey, whey hydrolysates, whey concentrates, whey isolates, milk protein concentrate, milk protein isolate, or combinations thereof. Proteins plant-based include, for example, soy protein (e.g., all forms including concentrate and isolate), pea protein (e.g., all forms including concentrate and isolate), canola protein (e.g., all forms including concentrate and isolate), other vegetable proteins, which represent commercial proteins of wheat and fractionated wheat, corn and its factions, including Zein, rice, oats, potatoes, peanuts, powdered green peas and any proteins produced from beans, lentils, legumes, proteins of unicellular organisms or their combinations. Proteins on the basis of animal can be selected from the group consisting of beef, poultry, fish, lamb, seafood or combinations thereof.

All ranges of dosages included in this application, intend to include all numbers, nagrobnykh or fractional contained within the mentioned range.

In accordance with the usage in this document, the terms "treating", "treat" and �to facilitate" includes both prophylactic or preventive treatment (which prevents and/or slows the development of a targeted pathologic condition or disorder), and radical, Wellness or modifying the course of disease treatment, including therapeutic measures that cure, slow down, lessen symptoms of, and/or stop the progressive development of a diagnosed pathologic condition or disorder; and treatment of patients who are at risk of catching the disease or suspected to catch the disease as well as patients who are ill or suffer according to the diagnostic of disease or medical condition. This term does not necessarily imply treatment of research subjects until the complete healing. The terms "treating" and "treat" also refer to the maintenance and/or health promotion for the individual, not suffering from the disease, but who may likely to develop unhealthy condition, such as a nitrogen imbalance or degeneration of muscle tissue. The terms "treating", "treat" and "ease" propose a potentiation of an improvement of one or more primary preventive or therapeutic interventions. The terms "treating", "treat" and "to facilitate", in addition, suggest the inclusion of diet therapy of disease or condition or diet in order to prevent or preventing the disease or condition.

In accordance with the use � herein, the term "vitamin" is understood to include any of various fat-soluble or water-soluble organic substances (non-limiting examples include vitamin a, vitamin B1 (thiamine), vitamin B2 (Riboflavin), vitamin B3 (Niacin or Niacinamide), vitamin B5 (Pantothenic acid), vitamin B6 (pyridoxine, pyridoxal, or pyridoxamine, or pyridoxine hydrochloride), vitamin B7 (Biotin), vitamin B9 (folic acid) and vitamin B12 (various cobalamins; usually cyanocobalamin in vitamin supplements), vitamin C, vitamin D, vitamin E, vitamin K, K, K1 and K2 (i.e. MK-4, MK-7), folic acid, and Biotin), essential in trace amounts for normal growth and body function and naturally obtained from foods of plant and animal origin or synthetically derived, Pro-vitamins, derivatives, analogs.

These nutritional compositions are solid nutritional compositions are formulated to provide adequate nutrition for performance and aesthetic desirability for the consumer and ease of removal from its wrapper for consumption. Bars provide energy and/or to improve performances on the modern level of technology is known and is usually used by individuals that require higher carbohydrate loads for improved or sustained athletic performance or increased mental clarity. However, these types of well-known bars to improve performance can be characterized by defined�by the limitations or flaws in the eyes of consumers.

Indeed, although the bars to improve performance and provide individuals with adequate nutrition for long speeches or performances that require endurance, individuals can not utilize the use of these types of bars to improve performance. For example, the famous bars to improve performance may be heavy or dense, or may have a lime flavor or be tasteless. In addition, formulations known bars to improve performance can also be composed so that the solid bars will be sticky when applying and as a result difficult to remove it from its wrapper for consumption. As a result, the portion of the wrapper to stick to the bar and leave behind residues adhering to it. In addition, a consumer can purchase sticky hands when you try to delete the portion of the wrapper, adhering to the bar, or even when you try unwrapping a granola bar for consumption. In addition, the consumer may require two hands to expand a composition, which can be a problem in some sports (e.g., Cycling).

There were several approaches to resolving the problems with stickiness bars to improve performance. For example, on external�Ernest bars to improve performances first struck chocolate coating. However, this method is undesirable, as in the case of a demonstration by the bars ludoteques (for example, deformation at ambient temperature) chocolate coating usually will collapse, which will have a negative impact on the appearance of the product. On bars to improve performance in order to reduce their stickiness also imposed a rice paper. However, in the case of a demonstration by the bars to improve the performance of ludoteques usually there will be a separation between the product and rice paper, which is undesirable. Other ways of removing the stickiness of the bars to improve performances include powder coating and oil coating. However, powder coatings, such as starch powders on the basis, in the General case, creating an unattractive appearance of the product for the consumer. Similarly, coatings based on oil can leave a greasy undesirable appearance of the product, and the oil can be absorbed by the product during its shelf life, which suppresses the effects of reducing the stickiness to the oil.

In contrast, the nutritional compositions of the present invention is exceptionally effective in providing athletes with carbohydrates and/or other adhesive composition, and demonstrate an increased degree of oxidation of exogenous prevodovka or during exercise with simultaneous detection of pleasantness and ease of use. In this way, the solid nutritional composition of the present invention include a coating of solid particles, which are used for at least partially covering the adhesive surface of the nutrient composition and create a physical barrier between the surface of the product and its packaging or the hands of the consumer. In addition, in the presence of ludoteques the use of solid particles does not adversely affect the appearance of the product as opposed to using, for example, rice paper or chocolate coating.

However, while the nutritional compositions of the present invention are described as suitable for use when used by athletes, it is also clear that the nutritional composition of the present invention can be used by any person requiring the supply of carbohydrates. For example, the nutritional compositions of the present invention can be very well used as the transported food product for people who do not wish to wear excessively heavy provisions, for example for long-term travel (including participants in the sports rally, astronauts, soldiers). The nutritional compositions of the present invention can equally well be used by people to provide the body with carbohydrates, for example before or during the �of samenow at school or at University.

Similarly, while the nutritional compositions of the present invention are described as intended for delivering speeches and carbohydrate load, it is clear that the nutritional composition of the present invention can also be any nutrient composition, which has a sticky outer surface.

In one embodiment, the implementation of the nutritional compositions of the present invention relate to solid nutritional compositions having a coating of solid particles on the outer surface. The solid particles may be any edible solid particles capable of forming a coating on the surface of solid nutrient composition, but does not affect the taste or aesthetics of the composition. For example, the solid particles can be a cereal or other grain, composition type of biscuit, wafer discs or any combination of them. In one embodiment of the particulate matter is a wafer disks. In yet another embodiment of the particulate matter is a cereal.

The solid particles can be flat or three-dimensional until then, until the particles are capable of forming a coating on the surface of the solid nutritional composition. In this way, the solid particles can have any shape known at the present level of technology, including, e.g.�, oval, round, triangular, square, rectangular, pentagonal, hexagonal, heptagonal, octagonal, and the like. However, in one embodiment of the solid particles are flat, circular or oval discs, which form the covering for the surface of the solid nutritional composition.

In addition, the solid particles can be artificial or natural coloring in order to give nutritional compositions with improved aesthetics. For example, solid particles may be of any color, is known on the prior art, including the following, but not limited to: white, black, red, orange, yellow, green, blue, purple, pink or any combination of them. This way, the nutritional composition may be coated with a coating of solid particles having one color, or may be coated with a coating of solid particles of several different colors. As a result of receiving the nutritional composition, which is coated with several different colors, the nutritional compositions are more aesthetically appealing to the consumer.

The solid particles must have a sufficiently small size in order on the surface of the nutrient composition could be formed by coating a plurality of solid particles. For example, solid�e particles can have a diameter, which is in the range of about 1 to 10 mm. In yet another embodiment of the solid particles have a diameter which is in the range of about 2 to 8 mm. In one embodiment, the implementation of the solid particles have a diameter which is in the range of about 2 to 6 mm. In still another embodiment of the solid particles have a diameter of about 4 mm. the height of the solid particles is very small and should be less than about 2 mm. In one embodiment, the implementation of the height of the solid particles is less than about 1 mm. In one embodiment of the height of the particles is about 0.5 mm.

FIGURE 1 shows the nutrient composition 10 in accordance with the present description of the invention. Nutrient composition 10 includes a top surface 12 having the coating of solid particles 14. As shown in FIGURE 2, the nutritional composition 10 includes a bottom surface 16, which does not include the coating of solid particles. However, experts in the relevant field of technology should understand that the bottom surface 16 may also include a coating of solid particles 14, as shown in FIGURE 3. This way, the nutritional compositions 10 of the present invention may be formed by a coating of solid particles 14 on the top side 12, bottom St�Ron 16, either on one or on both sides 18, 20, or any combination thereof. In addition, the nutritional compositions of the present invention can also include a coating of solid particles 14 on any one or both of the ends 22, 24.

Although the solid particles in the FIGURES 1-3 is illustrated in the form of wafer disks, specialists in the relevant field of technology should understand that there can be used any solid particles described above. For example, FIGURE 4 illustrates one variant of implementation, where the solid particles 14 are the cereal instead of wafer disks. However, like cereal and a waffle discs will reduce the stickiness of the surface of the nutritional composition 10, helping to prevent its sticking to its own wrapper 26 or the hands of consumers. Despite the illustration in the form of a foil wrapper 26 nutrient composition 10 may be of any package, known at the present level of technology in relation to accommodate the nutrient composition. Packaging may be made of a material selected from the group consisting of cardboard, plastic, metal, foil or combinations thereof. For example, the packaging may be a foil wrapper, the wrapper of plastic, cardboard container, a container made of metal or any combination of them or any other p�Dhorasoo to use the package.

In accordance with the usage in this document "wafer disks are very flat, small, solid particles having a composition which is enriched depleted in carbohydrates and fats. Wafer discs may represent a product type biscuit and can be obtained from ingredients such as wheat flour, sugar, powdered fat, cocoa powder, natural vanilla flavoring, salt and baking powder such as sodium bicarbonate. Wafer discs in General are known to date technology as extruded cereal product made by extrusion in an extruder high pressure and subjected to final processing as a result of drying air to the required moisture levels. In one embodiment of the particulate matter is a wafer discs, which are very flat and have a height which is less than 1 mm. In this embodiment of the wafer disks are quite small and have a diameter that is smaller than 4 mm.

However, regardless of the composition of particulate matter particles must have a rough surface that allows them to remain on the surface of the solid nutritional composition. Other solid particles that have been tested by the applicant, not sticking to �aatelny songs properly since they have a smooth surface, oily surface, or not sufficiently flat. Examples of other particulate tested by the applicant, include, for example, seeds, nuts or pellets.

In one embodiment, the implementation, the nutritional compositions are carbohydrate protein bars, nutritional compositions typically will include beneficial ingredients such as, for example, high-energy cereals and fresh fruit. In addition, as suggested by the applicant, the assimilation of even 90 grams of carbohydrate ("SSS") in the form of a nutritional composition, as well as 30-60 g Cho/h in accordance with the recommendations of the American College of sports medicine is quite portable if swallowed material in the form of a carbohydrate mixture comprising glucose and fructose in a ratio in the range from 3:1 to 1:1 or, more specifically, component 2:1. In addition, the gastric tolerability of the liquid nutritional composition, delivering a mixture of glucose and fructose at relatively high levels during a real life situation or when Jogging, or Cycling outdoors.

As, moreover, the applicant believes that the ingestion of 90 grams/HR of the above-mentioned carbohydrate mixture will guarantee that the minimum restrictvalue the gastrointestinal tract in athletes and share in 15% of the study subjects. In addition, as you can imagine, minimal gastrointestinal disorder will not increase in comparison with the assimilation of 60 grams of carbohydrate mixture comprising glucose and fructose in a ratio in the range from 3:1 to 1:1, preferably of 2:1 per hour.

Therefore, one embodiment of the present invention is a nutritional composition comprising a carbohydrate fraction. In yet another embodiment of the present invention is a nutritional composition comprising a carbohydrate fraction comprising glucose. In yet another embodiment of the present invention is a nutritional composition comprising a carbohydrate fraction comprising glucose and fructose in a ratio in the range from 3:1 to 1:1. The nutritional compositions of the present invention are food products, which can be a solid carbohydrate bars that include at least one source of carbohydrates, and preferably several sources of carbohydrates, such as a combination of glucose and fructose, or maltodextrin and fructose. The form of a bar is not essential, it does not have to be rectangular, it can have other shapes, such as round or triangular. Nutrient composition n�standing of the invention may contain less than 30% or less than 20% or even less than 10%, moisture. In one embodiment, the implementation of the nutritional compositions comprise less than 8% moisture.

The nutritional compositions may contain one type or more types of grains, nuts, possibly dried fruit, jam, sweeteners, bulking agents, such as polyols and other ingredients. These ingredients may be mixed with a binder, such as sugar syrup or shortening, and compacted into bars or tiles, which may later be cut to the desired size. Depending on the composition of the bar it can be mixed, molded, extruded, coated and/or baked prior to packaging and sale. The nutritional composition may also be a dried food product or may include the crust or the filling.

While achieving good results for the pressed food products to food compositions can be added glycerin and/or other polyhydric alcohols to obtain the best anti-adhesive lubricant, and the adhesive strength of the aggregate nutrient composition.

Several sources of carbohydrates can contain fructose and glucose in digested form. Glucose and/or fructose may be provided in the form fructigena and/or glucogenic carbohydrates. Fractogene carbohydrates are carbohydrates which when theoretically full Gidrometeoizdat, at least one molecule of fructose. Glucogenic carbohydrates are carbohydrates which when theoretically complete hydrolysis to release at least one molecule of glucose. Consequently, the carbohydrate may be both glucogenic and fractogene (e.g., sucrose). For example, in the bars to improve the performances of glucogenic sources can also be a lump extruded cereals, cereals, flours and starches.

Thus, the carbohydrate may contain or consist of the following: monosaccharides, such as glucose or fructose, as the main carbohydrate links. Monosaccharides can be a part of disaccharides, such as sucrose, lactose, maltose or cellobiose. Monosaccharides, such as glucose or fructose, may also represent a portion of the oligosaccharides or polysaccharides. Preferred carbohydrate sources for the present invention are maltodextrins and/or dextrose. Source of carbohydrate may further contain indigestible carbohydrates, particularly fibre.

The carbohydrate fraction of the nutrient compositions can contain at least 30% glucose and fructose, preferably at least 50% glucose and fructose, more preferably at least 85% glucose and fructose. In one embodiment, osushestvlenie� present invention, the carbohydrate fraction of the nutrient composition provides, at least 50%, preferably at least 70%, on the energy of the nutritional composition.

The nutritional compositions of the present invention include the carbohydrate fraction and optionally the protein fraction and/or the fat fraction.

The presence of proteins and/or fats in the nutritional compositions of the present invention advantage is that this way it becomes possible to provide the athlete a more balanced diet during the performance. Moreover, the presence of proteins makes possible to obtain the nutritional composition having a modified taste.

As a protein source can be applied to any suitable for use food protein, for example animal proteins (such as milk proteins, meat proteins and egg proteins); vegetable proteins (such as soy protein, wheat protein, rice protein and pea protein); mixtures of free amino acids; or combinations thereof. In one embodiment, the implementation in the nutritional compositions include milk proteins such as casein and whey, and soy proteins.

Proteins can be intact or hydrolyzed herbal fibers or a mixture of intact and hydrolyzed proteins. It may be desirable to supply partially hydrolyzed proteins (degree of hydrolysis in the range from 2 to 20%), for example, for athletes, it is assumed�tively at risk of being subjected to the development of Allergy to cow's milk. In addition, in the General case, at least partially hydrolysed proteins are easier and faster may undergo metabolism in the body. This is especially true for amino acids. Therefore, in addition, it is preferable that the nutritional compositions of the present invention would contain individual amino acids. However, in one embodiment, the implementation in the nutritional compositions include essential amino acids. In one embodiment, the implementation of the nutritional compositions of the present invention contain amino acids such as L-leucine, L-valine and/or L-isoleucine.

In the case of inclusion in the composition of source fat source of fat will tend the advantage that, for example, can be achieved with improved taste. Suitable for use is any source of fat. For example, can be used fats of animal or vegetable origin. To increase the nutritional value of the source of fat may contain sources of omega-3-unsaturated fatty acids and omega-3 unsaturated fatty acids. The source of fat may also contain long-chain fatty acid and/or medium chain fatty acids. For example, can be used milk fat, canola oil, almond oil, peanut oil, corn oil and/or sunflower oil with high content� oleic acid.

Preferably, the nutritional compositions contain less than 40 g of protein per 100 g nutritional composition and/or less than 20 g fat per 100 g nutritional composition.

The nutritional composition may also contain minerals and micronutrients such as trace elements and vitamins, in accordance with the recommendations of government bodies such as the Recommended daily allowance rules of the United States of America ("RSN USA").

The nutritional composition may contain vitamins, such as vitamin C, vitamin E, vitamin B12, Niacin, vitamin B6, folic acid, Biotin, Pantothenic acid, vitamin B2 and/or vitamin B6, preferably in amounts that correspond to at least 10% of the recommended daily value. The presence of vitamins can contribute to the efficiency of nutrient composition and can, in addition, to protect the athlete. For example, the presence of vitamin C will help protect you from Contracting colds. The nutritional composition may also contain electrolytes and/or minerals such as sodium, potassium, calcium, iron, magnesium or zinc.

These nutritional compounds can be useful to fill in the body of compounds that a person permanently loses due to the formation of sweat during exercise. They also� can help to prevent muscle soreness after exercise.

The nutritional compositions of the present invention may in addition contain one or more compounds selected from the group consisting of aroma compounds, fiber, caffeine, guarana, acidifiers, a binder, a gelling material, water, fruit juice, fruits, antioxidants and dyes or combinations thereof.

These additives can improve the nutritional compositions of the present invention with respect to many properties, such as taste, texture, color and stability during storage, digestibility, and more, which are known to experts in the relevant field of technology.

The energy density of the nutritional compositions is not critical from the point of view of efficiency. However, the high energy density inherent advantage with lesser needs for food, ingested to replenish carbohydrates as fuel for the body. Therefore, the nutritional compositions of the present invention, preferred are high-density energy.

In one embodiment of the present invention, the nutritional compositions include energy density in the range from about 800 to about 2200 kJ/100 g or, more specifically, from about 1000 to about 2000 kJ/100 g. In one embodiment, the implementation of the nutritional compositions include a tightly�you energy in the range from about 1200 to about 1800 kJ/100 g.

In an alternative embodiment, the bar of the present invention may also be provided in the form of bars one bite at the serving size in the range from 3 to 15, In one embodiment, the implementation of the serving size bars one bite is in the range from 5 to 10 g. in this way, the assimilation of carbohydrates can be precisely adjusted in accordance with the needs, for example, the athlete.

One typical nutritional composition of the present invention may include the following percentages of daily norms ("SN") on the basis of the diet at 2000 calories: 4 to 6% of the total fat content in the product, including from 1 to 3% saturated fat, from 5 to 9% of sodium, 0.5 to 1.5% of potassium, from 12 to 16% of carbohydrates, including 5 to 10% glucose and fructose and 10 to 14% protein.

In addition, it may contain from 80 to 120% of SN-vitamin C 20% to 30% SN-calcium, 25 to 35% SN-iron, from 80 to 120% of SN-vitamin E, from 80 to 120% of SN-thiamine, from 80 to 120% of SN-Riboflavin, from 80 to 120% of SN-Niacin, from 80 to 120% of SN-vitamin B6, from 80 to 120% of SN-folyat, from 80 to 120% SN-vitamin B12 from 80 to 120% of SN-Biotin, 80 to 120% of SN-Pantothenic acid, 20 to 30% SN-phosphorus, 20% to 30% SN-magnesium, 25 to 35% SN-zinc, 25 to 35% SN-copper and 15 to 25% SN-chromium.

Nutritional composition of the present invention can be used, for example, as a food product, dietary d�additives or as a nutraceutical.

In one embodiment of the present invention the nutritional composition of the present invention is used to produce a food product or as a food product to obtain increased efficiency of performance, in particular performance that requires endurance.

For exercise in General, but in particular for competitive exercise is essential the availability of blood sugar for burning in the muscles of the body at any time. In particular, the situation must be avoided in the end of the race, or the athlete will remain without energy. The essence of the present invention is well suited to prevent this. In accordance with one variant of implementation of the present invention the nutritional composition of the present invention can be used to provide improved maintenance of blood sugar levels at a late stage of exercise.

The present nutritional composition can not only provide long-term preservation of blood sugar, and they can also be used to provide increased oxidation of exogenous carbohydrate. The increase in the oxidation of exogenous carbohydrate were found to be particularly increased if the absorption of carbohydrates �La face will be greater than 1 g/min, preferably greater than 1.1 g/min, even more preferably greater than 1.2 g/min.

Therefore, it is surprising, but the optional oxidation of exogenous carbohydrate is achieved by ingestion of carbohydrates above theoretical threshold, as will be recognized by the presence of carbohydrate oxidation. See publication Jeukendrup AE and Jentjens R., Sports Med 29: 407-424 (2000). In this way, the delivery of energy from carbohydrates during exercise can be increased to the maximum.

In addition, the present nutritional compositions may be used to ensure the accelerated delivery of energy, in particular to the working muscles, and/or to ensure a more sustainable supply of energy in the muscles. Both effects will contribute to the optimal performance athlete.

The present nutritional compositions may also be used to treat or prevent symptoms of fatigue and/or improve cyclic sequence, for example, measured in revolutions per minute, and/or to reduce the subjectively-perceived tension ("ANS").

As found by the applicant listed above use cases can be successfully implemented if swallowed any quantities of carbohydrates, including glucose and fructose in a ratio in the range from 3:1 to 1:1. However, as polar�em the applicant, the best results can be obtained by using the nutritional compositions in an amount which corresponds to an ingestion of at least 30 g Cho/h, preferably at least 50 g Cho/hour, more preferably at least 65 g Cho/h and most preferably between 80 g Cho/h to 110 g Cho/hour.

Larger amount of carbohydrates ingested in the hour, the more can be increased oxidation of exogenous carbohydrate. As suggested by the applicant, the maximum oxidation of exogenous carbohydrate is reached at the use of nutritional compositions so that was used least 100-150 grams of carbohydrates per hour, preferably 110-130 g of carbohydrates per hour, and most preferably 115-125 grams of carbohydrates per hour.

The nutritional compositions of the present invention can be manufactured by any method suitable for use in producing the solid nutritional compositions. For example, in the first method the nutritional composition can be obtained and cut into bars in accordance with known processing techniques. After that, the bars can be briefly heated to melt the surfaces in order to increase their adhesiveness. Heating may be carried out by any known methods of heating. However, in one embodiment of the bars are heated when used�the lo g infrared heating. After that, the solid particles may be sprinkled on the upper surface of the bars, and/or can be obtained the lower cover on the lower surface of the bars. To ensure adhesion of solid particles to the bars can be used Annex to the bars of the lung pressure roller. Excess solids can be removed from the bars when using methods such as the use of devices for suction or discharge of air, the vibrating or shaking. In one embodiment, the implementation then the bars cool before packing.

In the second method of manufacturing the nutritional compositions of the present invention the nutritional composition was laughing with cold extrusion. In this method, the solid particles may be sprinkled on the upper surface of the bars, and/or can be obtained the lower cover on the lower surface of the bars at the beginning of the production line. Again, to ensure adhesion of solid particles can be used Annex to the bars of the lung pressure roller. Excess solids can be removed from the bars when using methods such as the use of devices for suction or discharge of air, the vibrating or shaking. In one embodiment of thereafter, the bars are cooled to the UPA�of byvanie.

After cooling, if necessary, and the packaging of the nutritional composition can be Packed into containers for shipment to the retail stores and placed on shelves for sale to consumers. During the shelf life of the product solid particles can absorb some moisture from nutrient composition, but it does have a negative impact on the adhesion of solid particles to solid nutritional compositions. In addition, during the shelf life may flow, but the particles remain on the surface of the bar, while maintaining good efficiency over time.

You must understand that experts in the relevant field of technology will be obvious various changes and modifications preferred in the present embodiments described herein. Such changes and modifications can be made without deviation from the scope and essence of the present invention and without diminishing its perceived benefits. So presumably such changes and modifications are included in the attached claims.

1. Packaged food product, comprising a housing packaging and nutritional composition, having reduced stickiness on its surface, in which the nutritional composition contains a lot of TV�rdih particles at least on the outer surface and the carbohydrate fraction containing glucose and fructose in a ratio from 3:1 to 1:1,
in which the nutritional composition is a solid nutritional composition, having a coating of solid particles, at least on the outer surface,
in which the solid particles have a diameter in the range from about 1 mm to about 10 mm and selected from the group consisting of oat flakes, granules, particles biscuit, wafer disks, and combinations thereof, wherein the solid particles have a rough surface, allowing them to remain on the surface of a solid food composition.

2. Packaged food product according to claim 1, wherein the solid particles have a shape selected from the group consisting of oval, round, triangular, square, rectangular, pentagonal, hexagonal, heptagonal, octagonal, and combinations thereof.

3. Packaged food product according to claim 1, wherein the carbohydrate fraction comprises at least 30% glucose and fructose.

4. Packaged food product according to claim 1, wherein the carbohydrate fraction comprises dextrose, maltodextrins, polyols, monosaccharides, disaccharides or oligosaccharides, or combinations thereof.

5. Packaged food product according to claim 1, wherein the nutritional composition further comprises:
at least one vitamin selected from the group consisting of Vita�With ina, vitamin E, vitamin B12, Niacin, vitamin B6, folic acid, Biotin, Pantothenic acid, vitamin B2, vitamin B6, and combinations thereof; at least one electrolyte or mineral is selected from the group consisting of sodium, potassium, calcium, iron, magnesium, zinc and combinations thereof; at least one compound selected from the group consisting of aromatic compounds, fiber, caffeine, guarana, acidifiers, a binder, a gelling material, water, fruit juice, fruits, antioxidants, dyes and their combinations;
at least one amino acid selected from the group consisting of L-leucine, L-valine, L-isoleucine, and combinations thereof;
and their combinations.

6. Packaged food product according to claim 1, wherein the package is made of a material selected from the group consisting of heavy paper, cardboard, plastic, metal, foil, and combinations thereof.

7. A method of manufacturing a packaged food product having reduced stickiness, at least on the outer surface, which comprises the steps:
the formation of the solid nutritional composition comprising a carbohydrate fraction from glucose and fructose in a ratio from 3:1 to 1:1,
deposition of the coating of solid particles on at least one surface of the solid nutritional composition, wherein the solid particles are selected from the group consisting of oat Chloe�law, grains, particles of the biscuit, wafer disks and their combinations, and have a rough surface, allowing them to remain on the surface of a solid food composition, and
the packaging of the solid nutritional composition in the packaging.

8. A method according to claim 7, in which the solid nutritional composition has the form of a bar or where the formation includes the cutting of the nutritional composition on the bars.

9. A method according to claim 7 or 8, wherein the forming further includes cold extrusion nutritional composition.

10. A method according to claim 7, further comprising at least one of the stages:
heating the solid nutrient composition prior to deposition on solids;
rolling a roller over at least one surface having the solid particles, to ensure adhesion of solid particles to solid nutritional compositions;
remove any excess solids with a nutrient compositions;
cooling nutrient composition to the packaging; or
their combinations.

11. A method according to claim 7, in which the packaging is made from material selected from the group consisting of heavy paper, cardboard, plastic, metal, foil, and combinations thereof.

12. A method according to claim 7, in which the solid nutritional composition selected from the group according to any one of claims. 1-6.



 

Same patents:

FIELD: food industry.

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EFFECT: method allows to obtain new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification; in terms of chemical composition, such preserves are suitable for alimentation of upper secondary school age children.

FIELD: food industry.

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EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: invention relates to nutritional additives for premature babies. The components set envisaged for obtainment of nutrition for premature babies which is adapted to babies' weight in terms of protein content and/or caloric content includes the base nutritional composition and a protein additive containing protein in an amount of at least 50% of the total caloric content of the protein additive and at least 50 wt % of protein in terms of dry substance of the protein additive. Additionally, the set contains instructions on addition of at least a part of the said protein additive to the base nutritional composition. The said instructions involve instructions on the protein additive addition to the base nutritional compositions in such quantity that protein quantity present in the enriched nutritional composition is one of the chosen from the group consisting of: 14% - 16% of the total caloric content for administration to babies weighing less than 1000 g, 12% - less than 14% of the total caloric content for administration to babies weighing 1000 - 1800 g and up to 12% of the total caloric content for administration to babies weighing from more than 1800 to 2500 g. The said instructions involve instructions on the protein additive addition to the nutritional composition in such quantity that quantity of protein to be administered to premature babies is one of the group consisting of: 4.0 - 4.5 g of protein per 1 kg of baby weight a day for administration to babies weighing less than 1000 g, 3.5 - less than 4.0 g of protein per 1 kg of baby weight a day for administration to babies weighing 1000 - 1800 g and 2.0 - 3.4 g of protein per 1 kg of baby weight a day for administration to babies weighing from more than 1800 to 2500 g.

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20 cl, 1 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to "bite-sized" nutritional products and such products usage methods. One proposes a "bite-sized" carbohydrate-based product including a thick mass section containing a carbohydrate source having the ratio of glucogenic to fruitogenic carbohydrates equal to from nearly 1.5 to nearly 2.5 with at least 60% of the product energy content, provided for by such carbohydrates source, and a filling encapsulated into a shell of the thick mass section where sodium is contained in an amount of nearly 200 mg - nearly 400 mg per 100 g of the product and where the filling is in the form chosen from the group consisting of powder, paste, puree, jelly, cream, liquid or semi-liquid condition and their combinations. The invention provides for a "bite-sized" nutritional product containing thick mass on a protein or carbohydrate base containing a semi-liquid filling. The semi-liquid filling may be represented, for instance, by jelly, jam or puree containing fruit, peanut butter, chocolate etc. The nutritional products may additionally include coatings containing tasty and nutritional components such as chocolate, fruit pieces, crispy grain components, nuts and other similar components. Such "bite-sized" products may be specially developed and provided to an athlete for individual provision with proteins and carbohydrates with dosage regulation.

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14 cl, 7 dwg, 4 tbl, 4 ex

FIELD: medicine.

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EFFECT: reduction of treatment time, simplification of procedures, reduction of probability of painful sensations.

5 cl, 19 dwg, 1 ex

FIELD: food industry.

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27 cl, 4 dwg, 8 tbl, 7 ex

FIELD: medicine.

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15 cl, 5 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to fruit processing technology. The method for production of a food product from envisages persimmons technological treatment in two stages. At the first stage, persimmons are individually cut with a sharp blade in the direction from the tip to the cup into 6-10 approximately equal sections, depending on the fruit size. Then the segments (with bottom end attached to the cup) are pulled somewhat apart so that a free space is formed between them and the persimmon acquires the shape of an exploded flower with petals unclosed. Then persimmons are dried by convective method, arranged in one row, till residual humidity is about 25%. At the second stage, dried persimmons are cleared of inedible parts that can be easily separated and minced; 70% invert syrup and glycerine are introduced in an amount of 10 kg of syrup and 2 kg of glycerine per 100 kg of milled persimmons. Then the mass is thoroughly stirred and packed into package made of polymer or combined material that is sealed without oxygen access.

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FIELD: medicine, pharmaceutics.

SUBSTANCE: present invention refers to neuronal health, neuronal protection and neuronal development, and refers to using a composition containing lactoferrin in the concentration of at least 0.1 g/100 kcal of the composition for treating or preventing diseases related to retarded enteral nervous system and/or disturbed enteral nervous system. The composition is specified in a group consisting of food products, products for animals, pharmaceutical compositions, nutrient formulations, nutrieceuticals, drinks, biologically active food additives, baby's formulas. The composition can additionally contain a protein source, a lipid source and a carbon source. The composition is administered into pregnant women, nursing mothers, premature and mature newborn children, infants, toddlers, children and/or adolescents.

EFFECT: preparing the composition for neuronal protection.

14 cl, 1 ex, 4 dwg

FIELD: chemistry.

SUBSTANCE: invention relates to products for enhancement of intestinal flora development. Edible source of fats of vegetable origin, obtained by fermentative way for aid in development of individual's favourable intestinal flora, consists of triglycerides, in which 15-55% of all residues of fatty acids constitute residues of palmitic acid and part of palmitic acid residues, in position sn-2 of glycerol skeleton, constitutes at least 30% of the total quantity of palmitic acid. Source of triglycerides is active ingredient of edible fat.

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20 cl, 1 dwg, 13 tbl, 8 ex

FIELD: food industry.

SUBSTANCE: extruded products manufacture method envisages mixing of preliminarily milled maize groats with food additives, the prepared mixture extrusion with subsequent cooling of the manufactured swollen product in the form of flakes and packaging. Preliminarily milled maize groats are mixed with food additives at the following ratio of initial components, wt %: maize groats - 82.4; sugar sand - 5; food salt - 1.6; barley malt extract - 6; girasol - 5. Then the prepared mixture is treated in the extruder at a temperature of 140°C. Then the elastoviscoplastic mass is pressed out through a matrix, the matrix holes diameter being d=4.0 mm, and cut with rotating blades into granules sized 4 mm. Then one performs delivery for flattening and frying at a temperature of 240°C - 300°C, cooling and packing.

EFFECT: production of maize flakes with a phyto-additive with high nutritive and biological value and improved organoleptic properties, expansion of the range of extruded products manufactured by such branch.

2 tbl

FIELD: food industry.

SUBSTANCE: extruded products manufacture method envisages mixing of preliminarily milled maize and rice groats with food additives, the prepared mixture extrusion with subsequent cooling of the manufactured product in the form of flakes and packaging. Preliminarily milled maize and rice groats are mixed with food additives at the following ratio of initial components, wt %: maize groats - 50.35; rice groats - 21.58; sugar sand - 4.31; food salt - 1.43; barley malt extract - 5.08; cedar nut kernel - 14.38; apple powder - 2.87. Then the prepared mixture is treated in the extruder at a temperature of 140°C. Then the elastoviscoplastic mass is pressed out through a matrix, the matrix holes diameter being d=4.0 mm, and cut with rotating blades into granules sized 4 mm. Then granules are delivered for flattening through the pneumatic transport with subsequent frying in the toaster at a temperature of 240-300°C during 15-50 sec. Then the ready product is cooled and packaged.

EFFECT: production of combined maize breakfasts with high nutritive and biological value and improved organoleptic properties, expansion of the range of extruded products manufactured by such branch.

1 tbl

FIELD: food industry.

SUBSTANCE: invention is related to the flour-and-cereals industry. The method for the production of rye grain flakes involves impurities removal from the grains, the grains soaking in water at a temperature of 18-20°C during 34 hours till the grains moisture content is equal to 38-40% and the grains drying with infrared rays at the wave length amounting to 0.9-1.1 mcm and with the radiant flux density equal to 12-14 kW/m2 during 2.3-2.8 minutes till the moisture content is equal to 30-32%. Then the grains are treated with infrared rays at the same wave length with the radiant flux density equal to 18-20 kW/m2 during 95-105 sec till the grains temperature is equal to 160-170°C. Then the grains are flattened into 0.6-0.7 mm thick flakes.

EFFECT: manufactured product ready for consumption has the high yield, high nutritive and biological value and is well digestible within the human organism.

5 ex

FIELD: food industry.

SUBSTANCE: sweet pea grain flakes production method involves impurities removal from grains, grains soaking in water at a temperature of 18-20°C during 36 hours till grains moisture content is equal to 40-42%. Grains drying with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 12-14 kW/m2 during 2.5-2.7 minutes till moisture content is equal to 30-32%. Then grains are treated with infrared rays at the same wave length with radiant flux density equal to 18-20 kW/m2 during 95-105 sec till the grains temperature is equal to 160-170°C with subsequent flattening into 0.6-0.7 mm thick flakes.

EFFECT: manufactured product ready for consumption has high yield, high nutritive and biological value and improved quality.

5 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for a whole grain mixture treatment with asparaginase during 2 - 60 minutes with moisture content within the range of 15 - 45 wt % at a temperature of 20°C - 50°C. The invention relates to a method for production of a whole grain food product by way of providing for a mixture containing treated whole grains, the mixture treatment with asparaginase at the said parameters, the mixture heating or culinary treatment. The invention relates to a method for production of breakfast cereals by way of providing for a mixture containing treated whole grains, liquid addition (under stirring conditions) to the mixture for ensuring a moisture content equal to 15 - 45 wt %, the mixture culinary treatment, moulding semi-products from the mixture, the mixture treatment with asparaginase at the said parameters, the semi-products drying and frying. The invention relates to a whole grain mixture with asparagine content equal to 0.001 wt % or less in terms of the mixture weight and to a food product containing such mixture. The invention relates to a whole grain mixture application for production of, for example, dry breakfast cereals, grain bars and pastries.

EFFECT: treatment method allows to decrease asparagine content in the whole grain mixture.

14 cl, 2 dwg, 4 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: invention relates to flour-and-cereals industry and is intended for manufacture of cereal products in the form of grain flakes including millet flakes. The method for production of flakes of non-traditional grain raw material envisages millet clearing from impurities, fractionation, soaking with addition of 7-9% of water and the mixture maintenance during 0.5-3.0 hours till moisture content is equal to 18-22%. Grains are steamed under steam pressure equal to 0.1-0.4 MPa during 2-8 minutes till moisture content is equal to 24-30% or steamed during 3 minutes under steam pressure equal to 0.1-0.4 MPa; then one performs depressurisation to a level equal to 0 MPa. Grains are tempered in an apparatus during 2-8 minutes till grains moisture content is equal to 24-30%. Grains are slightly dried in a "boiling" layer till moisture content is equal to 23-25% and cooled to a temperature equal to 20-25°C. Grains are shelled, flattened, sieved and slightly dried till moisture content is equal to 11-14%.

EFFECT: method ensures increased flakes yield due to polishing operation exclusion and the product nutritive value enhancement.

2 ex

FIELD: food industry.

SUBSTANCE: invention is related to flour-and-cereals industry. The method for production of lentil grain flakes involves impurities removal from grains, grains soaking in water at a temperature of 18-20°C during 34 hours till grains moisture content is equal to 40-42% and grains drying with infrared rays at wave length amounting to 0.9-1.1 mcm and with radiant flux density equal to12-14 kW/m2 during 2.4-2.6 minutes till moisture content is equal to 30-32%. Then grains are treated with infrared rays at the same wave length with radiant flux density equal to 18-20 kW/m2 during 100-110 sec till the grains temperature is equal to 160-170°C. Grains are flattened into 0.6-0.7 mm thick flakes.

EFFECT: manufactured product ready for consumption has high yield, high nutritive and biological value and is well digestible within the human organism.

5 ex

FIELD: food industry.

SUBSTANCE: compound for dry food products production contains at least one grain product in a dry form, one product of vegetal origin and a dry beverage concentrate including biologically active substances and/or components.

EFFECT: invention allows to produce grain-based food products that are ready for consumption and possess improved organoleptic indices and preventive properties due to positive action on gut microflora.

8 cl, 5 ex

FIELD: food industry.

SUBSTANCE: invention is related to flour-and-cereals industry. The method for production of food bean grain flakes involves impurities removal from grains, grains soaking in water at a temperature of 18-20°C during 36 hours till grains moisture content is equal to 40-42% and grains drying with infrared rays at wave length amounting to 0.9-1.1 mcm and with radiant flux density equal to 12-14 kW/m2 during 2.6-3.2 minutes till moisture content is equal to 30-32%. Then grains are treated with infrared rays at the same wave length with radiant flux density equal to 18-20 kW/m2 during 100-115 sec till the grains temperature is equal to 160-170°C. Grains are flattened into 0.6-0.7 mm thick flakes.

EFFECT: manufactured product ready for consumption has high yield, high nutritive and biological value and is well digestible within the human organism.

5 ex

FIELD: food industry.

SUBSTANCE: invention is related to flour-and-cereals industry. The method for production of soya grain flakes involves impurities removal from grains, grains soaking in water at a temperature of 18-20°C during 34 hours till grains moisture content is equal to 36-38% and grains drying with infrared rays at wave length amounting to 0.9-1.1 mcm and with radiant flux density equal to 12-14 kW/m2 during 2.5-3.0 minutes till moisture content is equal to 28-30%. Then grains are treated with infrared rays at the same wave length with radiant flux density equal to 18-20 kW/m2 during 100-110 sec till the grains temperature is equal to 160-170°C. Grains are flattened into 0.6-0.7 mm thick flakes.

EFFECT: manufactured product ready for consumption has high yield, high nutritive and biological value and is well digestible within the human organism.

5 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in butter, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, millet cooking till weight increases by 150%, meat and greens cutting, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

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