Method of production of the product for dietary
(57) Abstract:Use: in the manufacture of products for the diet. The inventive method includes processing activated dietary fiber, isolated by acid hydrolysis of wheat bran, a biologically active substance is a drug derived from the culture of lactic acid bacteria Lactobacillus acidophilus, constituting a natural ecological community of human gut. Preferably the ratio of activated dietary fiber and of the drug is 1 (3 10) wt.h. 3 C. p. F.-ly, 1 table. The invention relates to food industry, in particular, can be used in the manufacture of food products from vegetable raw materials, namely, dietetic foods low in calories, rich in dietary fibre.Known method of preparing an additive for dairy products on the basis of dietary fiber from apples  On this way dietary fiber is treated with a culture of the bacteria Lactobacillus acidophilus.The disadvantage of this method is that dietary fiber apples do not contain lignin. In this regard, they are fermented by digestive enzymes of the gastrointestinal tract and does not extend or dohm of the claimed invention to the technical essence and the achieved result is a method of production of the product for the diet based on the dietary fiber in M. S. Dudkin and other  the Known method involves the treatment enriched with dietary fibre flax meal biologically active drug substance, lactose.The disadvantage of this method is the fact that obtained in this way the composition of the diet has a narrow spectrum of functional properties. Dietary fiber in the composition is obtained by a simple rolling components, not enough plastic and carry only the biologically active compound lactose, which is useful not for everyone, especially the elderly; this narrows the scope of application of the composition, identify a large age group of those most in need in dietary fibers. In addition to this composition depleted in vitamins, amino acids, enzymes and has no antagonistic activity against spoilage, pathogenic and conditionally pathogenic microorganisms.The aim of the invention is the expansion of the functional properties and physiological actions of dietary fiber, the improvement of their structure and organoleptic properties.This is achieved in that in the method of production of the product for the diet, including the processing of vegetable raw materials biologically is the acid hydrolysis of wheat bran, and as biologically active substance is a drug derived from the lactic acid bacteria Lactobacillus acidophilus, constituting a natural ecological community of human gut. As a culture of lactic acid bacteria, it is preferable to use Lactobacillus acidophilus strain 317/402, better than any other lactic acid bacteria are fixed in the gut.Processing can be realized when the ratio of activated dietary fiber and 1 drug:(3-10) wt.h. Thus, the preparation of lactic acid bacteria (biologically active substances) can be obtained by fermentation of a culture of lactic acid bacteria Lactobacillus acidophilus milk and whey.It is known that dietary fiber stimulates motor activity of the intestine, the gall bladder, pancreas, regulate the composition of the bacterial microflora. They are used in the treatment of obesity, chronic coronary insufficiency, administered in therapeutic nutrition. There are indications that cancer occurs in people who consume a diet dietary fiber.However, long-term use of dietary fiber gradually reduce the digestibility of proteins and partially withdrawn from the body of motorstv the period of intestinal diseases in early childhood.Lactic acid bacteria in the process of life secrete a variety of biologically active substances, amino acids, vitamins, enzymes, antimicrobial compounds, polysaccharides (which recently credited with antitumor properties), inhibiting the development of intestinal pathogenic, spoilage and pathogenic microorganisms. Therefore, dairy products and pure cultures of lactic acid bacteria (yeast) has long been widely used in the diet. However, they stimulate intestinal motility only in the first 18-24 h after the manufacture of dairy products, in the hours that followed, their usage is inefficient or has the opposite effect.Lactic acid bacteria in combination with dietary fibers have each other noticeable effect, which leads to improved properties of each of its components. Under the influence of lactic acid bacteria and products of their metabolism, the structure of dietary fiber becomes more elastic, and their action on the mucous membranes of the digestive tract more forgiving. In the composition significantly improve the organoleptic properties of dietary fiber, to facilitate their consumption in comparison with the untreated. Malaucene and lower intestine, compared with the consumption of dairy products individually, without dietary fiber. In turn, as experimentally proved that lactic acid bacteria in the presence of dietary fibers develop in 1,5-2,5 times faster, which have a beneficial effect on the composition of the intestinal microflora, and the crimping action overexposed starter cultures and fermented milk products is eliminated (table).Finally, the products of metabolism of lactobacilli, Lactobacillus acidophilus, accumulated in the process of preparing the composition, compensate for loss of water-soluble vitamins (especially b group) that occurs when the consumption of dietary fiber separately or treated enzyme complex from A. oryzae or lactose, and microbial enzymes, as attached to the fibers, and newly synthesized lactic acid bacteria, promote better digestion of milk proteins and lactose, which with age in humans is waning.Important to obtain effective product that combines the positive properties of dietary fibre and bioactive substances lactic acid bacteria Lactobacillus acidophilus, which are accumulated in the process of their cultivation in dairy products, is a type of food in the product on the basis of dietary fiber, on the surface of the micelles which are active absorption of lactic acid bacteria, it is necessary to use activated dietary fiber wheat bran, which are obtained by processing wheat bran sulfuric acid solution, washing with water, treatment with alkali solution and a new flush.Received dietary fiber wheat bran contain more than 30% lignin, not are fermented by digestive enzymes of the gastrointestinal tract and is able to reach the distal bowel. While dietary fiber wheat bran remain slightly changed, and performs the function of sorbent throughout the digestive tract.Compared with others, such as dietary fiber Apple fiber wheat bran have greater ability to retain and chemical compounds, for example, 1 g of dietary fiber from wheat bran absorbs holeva acid to 10 mg, and 1 g of dietary fiber from apples not more than 3 mgActivated as described above dietary fibre have high sorption capacity and long-term holding cells of lactic acid bacteria, thus creating the possibility for their transportation in otih fibres, other raw materials, obtained otherwise.This invention also provides the use of a culture of lactic acid bacteria Lactobacillus acidophilus, which is better than other well-known lactic acid bacteria adsorbed on dietary fibers and secured in the gut, and has a pronounced antimicrobial activity, greater resistance to antibiotics and the ability to produce biologically active substances. This Lactobacillus acidophilus strain 317/402 (Erzincan L. A. Biological features of some species of lactic acid bacteria. Yerevan: Publishing house of Academy of Sciences of Armenian SSR, 1971, 235 S.).The selection of the ratio of activated dietary fiber and preparation of lactic acid bacteria I: (3-10) wt. hours due to the need for maximum "load" dietary fiber lactic acid bacteria and at the same time technical capabilities drying.Before processing of dietary fiber carry out the cultivation of lactic acid bacteria Lactobacillus acidophilus fat-free milk and/or whey. In the processing of dietary fiber product fermented skim milk at a later stage of drying of the product in the bottle sharply decreased fluidity of the mixture, it is not evenly distributed along the walls of the flasks and b is the residual number of microbial bodies, which cannot be achieved by the addition of water, the mixture was made before drying a suspension of lactic acid bacteria Lactobacillus acidophilus grown on whey. Taste qualities of the product for dietary optimized adding sugar syrup. Input sucrose performs the role of protective substances during drying. The efficiency of drying in vials is provided in the following ratio of ingredients in the original composition of diet: 1 hour dietary fiber
Lactobac. acidophilus skim milk 2-4 PMsuspension of lactic acid
acidophilus in milk serum 5-8 PMsugar syrup (sugar mass fraction 25%) 2-4 hoursFor drying in open trays composition was selected so that the freezing process did not occur stratification of the mixture. So 1 hour dietary fiber should have no more than 10 hours fermented skim milk and 4 o'clock sugar syrup. A suspension of lactic acid bacteria in whey in this case, enter impractical.Favorable ratio of dietary fiber and lactic acid bacteria and the efficiency of drying in trays, is notizie: 1 hour dietary fiber
Lactobac. acidophilus skim milk 3-10 PMsugar syrup (sugar mass fraction 25%) 1-4 PMProduct not containing sugar syrup, may be recommended for people suffering from diabetes. It has a sour taste and can be Podlasie before use special sweeteners (sorbitol, xylitol, fructose, etc).The method is as follows.A portion of wheat bran is treated with sulfuric acid in a concentration of 1.7% at a temperature of 92-97aboutC. the Mixture is filtered and the solid residue suspended in water at room temperature. Bring the pH of the suspension to a value of 5.0 30% solution of sodium hydroxide, maintained at room temperature and filtered. The filter residue is washed with water and dried by heating to 70aboutC.A portion of the dried activated dietary fiber sterilized. Prepare a starter culture of lactic acid bacteria constituting a natural ecological community human intestinal Lactobacillus acidophilus strain 317/402, fat-free milk and/or whey according to the rules adopted in the dairy industry, and it sours the estimated aliceshapley sugar syrup, and then mixed with activated dietary fiber wheat bran in the ratio respectively (3-10):1 wt.h.The mixture is Packed and subjected to freeze drying, for what it freeze at temperatures from -40 to -50aboutWith and dried in the freeze-drying installation to a residual moisture content of the product is not more than 2%
P R I m e R 1. A portion of 10 g of wheat bran treated for 45 min by adding 90 g of 1.7%-aqueous solution of sulfuric acid at a temperature of 95aboutC. the Mixture is filtered and the solid residue suspended in water at room temperature and bring the pH of the suspension to a value of 5.0 with a solution of sodium hydroxide, with a mass fraction of alkali 30%, the Suspension is incubated for 30 min at room temperature and filtered. The filter residue is washed with water and dried by heating to 70aboutC.Activated thus dietary fiber wheat bran sterilized for 20 min at a pressure of 0.1 MPa.Preparing a culture of lactic acid bacteria Lactobacillus acidophilus, constituting a natural ecological community of human gut, fat-free milk and whey by the rules accepted in the dairy industry. After cultivation of lactic acid bacteria at a temperature and whey. To improve palatability in a mixture was made of 30 cm3the sugar solution (sugar content of 25%), sterilized at a pressure of 0.05 MPa for 30 minutesIn the resulting preparation of biologically active substances were introduced 10 g of activated fiber wheat bran. In this respect the ratio of activated dietary fiber and drug 1:10 by weight.h. The mixture was thoroughly mixed and Packed up to 100 cm3in a flask with a capacity of 250 cm3and subjected to freeze drying in the following mode: freeze in an alcohol bath at a temperature of alcohol is not higher than -40aboutC for 30 min, quenching was carried out at a temperature of not higher than -50aboutWith for at least 12 hours In the initial drying period, the pressure was reduced from atmospheric to 0.5-0.05 mm RT.article Through 1-1,5 hours included heating to accelerate sublimation. I finished drying at a temperature of product 36-38aboutAnd the mass fraction of residual moisture not more than 2%
The finished product is tightly corked.P R I m m e R 2. A portion of the activated wheat dietary fiber obtained by the method described in example 1, 100 g of sterilized in paper bags for 20 min at a pressure of 0.1 MPa.Prepare fermented mo is and for 30 min, and sugar syrup, containing 25% sugar and sterilized in the same mode.Activated dietary fiber wheat bran mixed with fermented milk in the ratio of 1:3 by weight.h. and sugar syrup, taken in the amount of 1 h the Mixture is spread in trays with a layer thickness of 15-20 mm and subjected to freeze drying in the mode described in example 1.Dried food diet product immediately crushed and filled into sterile containers.The resulting product is intended for dietary and combines the positive properties of dietary fibre and bioactive substances lactic acid bacteria Lactobacillus acidophilus, which is formed when growing the last of the milk. The ability of lactic acid bacteria to gain a foothold in the fibers ensures their uniform distribution in the intestine, and dietary fibers stimulate their reproduction and life. Thus, obtained according to this invention nutritional diet product expanded range of useful properties of dietary fibers on one side and activates the activity of lactic acid bacteria in the intestine is inhibited pathogenic microflora in it with the other hand. Under the more flexible. The upshot is reinforced beneficial physiological effect of the composition. 1. METHOD of PRODUCTION of the PRODUCT FOR the DIET, including the processing of vegetable raw materials with biologically active substance, characterized in that the quality of plant raw materials use-activated dietary fiber, isolated by acid hydrolysis of wheat bran, and as a biologically active substance is a drug derived from the culture of lactic acid bacteria Lactobacillus acidophilus, constituting a natural ecological community of human gut.2. The method according to p. 1, characterized in that, as a culture of lactic acid bacteria using a culture of Lactobacillus acidophilus strain 317/402.3. The method according to p. 1 or 2, characterized in that the treatment is carried out at a ratio of activated dietary fiber and 1 drug:(3 10) wt.h.4. The method according to any of 1, 2 or 3, characterized in that the drug is produced by fermentation of skim milk and/or whey.
FIELD: food industry, BIOTECHNOLOGY.
SUBSTANCE: invention relates to a method for preparing modified suspensions from grains eliciting aroma and/or taste of natural grains, and/or modification of viscosity and/or sugar forms in suspensions consisting of grains. Suspensions consisting of the grain substrate are treated with the enzyme preparation composition including β-amylase and α-amylase. Enzymes are added simultaneously in amounts that are less as compared with addition of these separately added enzymes that are necessary in the case when enzymes are used separately. The enzymatically modified oat grain suspension comprises residues of maltose and maltodextrin, intact β-glucans and proteins. Suspension is prepared by method including at least one stage for treatment of enzymatic suspension, such as homogenization and so on. Invention provides preparing the grain homogenous and stable suspension eliciting aroma and/or taste of natural grains.
EFFECT: improved preparing method, valuable properties of suspension.
12 cl, 8 ex
FIELD: processes for extraction of valuable fractions from grits of cereals such as wheat, barley, oats, and from rice shells.
SUBSTANCE: method involves two-staged process including first stage of subjecting grits to enzymatic processing combined with wet milling process; centrifuging and exposing to ultrafiltration process for physical separation of main grits fractions, i.e., insoluble phase (pericarp and aleuronic layer), germ-enriched fraction, residual endosperm fraction and soluble saccharides; second stage including fractionation of cereal grits substantially free from soluble substances, i.e., insoluble phase produced at first stage through enzymatic processing by means of xylanazes and/or beta-glucans and wet milling; centrifuging and exposing to ultrafiltration for physical separation of basic fractions, i.e., insoluble phase (residual component of cellular walls), protein-enriched fraction, soluble hemi-cellulose and oligosaccharide.
EFFECT: increased extent of extraction of valuable components from cellular walls and aleuronic cells from preliminarily cleaned grits.
25 cl, 2 dwg, 3 tbl, 10 ex
FIELD: food processing industry.
SUBSTANCE: claimed method includes application of foodstuff ingredient containing free asparagine, asparagine inactivation in foodstuff ingredient by contacting of asparagine-containing foodstuff ingredient with asparaginase. Said foodstuff ingredient is used as component in mixture for foodstuff production. Mixture is heated to produce foodstuff. Method of present invention makes it possible to reduce acrylamide content in foodstuff by 99.9 % or more.
EFFECT: foodstuff of decreased acrylamide content.
17 cl, 1 tbl, 5 ex
FIELD: food industry; oat enzymatic treatment.
SUBSTANCE: using this method it is possible to obtain new improved oat products containing modified starch, the products have increased glucose and β-glucan content. The present invention is also related to the food products and food compositions, including oat with modified starch or oat liquid containing modified starch.
EFFECT: use of enzymes at their optimal temperatures; efficiency and effectiveness.
24 cl, 1 dwg, 1 tbl, 3 ex
FIELD: technology of food products making.
SUBSTANCE: bio-oat drinkable food product is prepared by treatment of oats and their derivatives, which has glycemic index from 40 to 50 units, pH from 3.2 to 4.5 and contains 0.4-2.0 weight % of 1.3-1.4-βD-glucan with molecular weight of more than 2000000 Dalton and with content of dry substances of 2.5-20.0 weight %, 10E7 CFU/g of lactic acid bacilli, 10E7 CFU/g of bifidus bacteria and the rest is water. The following components are used as oats and its derivatives: crude oat flour, malted oats, raw oats and oat bran. Bio-oat drinkable food product contains at least 0.4 weight % of high molecular 1.3-1.4 β D-glucan extracted in the process of oat bran treatment, hydrated and stabilised with formation of colloidal solution, crude oat flour and malted oats, which are primarily fermented with mixture consisting of lactic acid bacilli, yeast and bacteria, with addition of raw oats, with crude oat flour, malted oats, raw oats and oat bran taken in ratio of 1:3:11:15, with addition of water to reach the content of dry substances of 2.5 to 20.0 weight %. Prepared mixture is secondarily fermented by probiotic bacteria, the amount of the latter at the end of expiry date of product being at least 10E7 CFU/1 g.
EFFECT: product has high nutritious and biological value and contributes to prophylactic effect.
9 cl, 1 dwg, 2 tbl, 5 ex
FIELD: food products.
SUBSTANCE: method of biological active item production includes production of milled source oat slurry in water and homogenisation of the produced mixture. Pulped oat grain and milled bare-grained oats, oat flakes, oat shorts, oat flour and milled extruded seed are used as milled oat raw material. Produced homogenate is pasteurised or sterilised by thermal treatment, cooled until fermentation temperature. Lactic acid bacteria or biphidus bacteria are then introduced. Attenuation is conducted at 20-45°C during 3-96 hours. Filling agents, flavourings and colour, aroma or taste correctors, sweeteners and food acids may added to target product. Invention ensures production of item with improved organoleptical properties being preserved during three-month storage period.
EFFECT: high content of protein and prevention or removal of alcohol withdrawal syndrome.
17 cl, 9 ex
FIELD: food products.
SUBSTANCE: bio-oat food product contains 1.3-1.4-βD-glucan with molecular weight exceeding 2000000 Da, solids, lactic acid bacteria, bifidobacteria, water. The product is characterised by pH 3.2-4.5 and viscosity - 20000-80000 cP. The bio-oat product is manufactured by processing coarse oat meal, malted oat, raw oat and oat bran. A bio-oat product additionally containing food filling is proposed as well. A bio-oat product additionally containing vitamins and mineral substances is also proposed.
EFFECT: product is characterised by colloidal body and functional properties of a symbiotic product.
10 cl, 1 dwg, 2 tbl, 5 ex
FIELD: food products.
SUBSTANCE: method for production of grain concentrate includes cleaning of triticale grain from foreign matters, steeping, drying, milling. Tripicale grain is soaked in buffer solution, that consists of citric acid and sodium citrate at pH 4.5, containing enzyme preparation Celloviridine G20h or complex enzyme preparation based on F-4.2 B FD-UF phytase in quantity of 0.05-0.1% dry substances of grain. Grain is soaked in buffer solution at ration of grain and buffer 2:1 and temperature of 40-50°C during 9-12 hours to grain humidity value 40-43%, not allowing the grain to germinate. Milling of grain is performed after drying to moisture content 11-14% and particles size 0.05-0.08 mm.
EFFECT: reducing of soaking time, slowdown of bakery products hardening time, producing of concentrate with increased biological value, which has advanced antimicrobical characteristics
2 tbl, 2 ex
FIELD: food production technology.
SUBSTANCE: method includes cleaning of grain from foreign matters, grinding and sorting according to the size. One uses whole unhulled oat or barley grain. This grain is steeped in ratio 1:3 in water acidated with citric acid with media pH 3.0 at the temperature 40°C during 1 hour. Then it is washed and repeatedly steeped at the temperature 40-50°C with media pH 4.0-5.0 during 1-2 hours. Oat is repeatedly steeped in solution of an enzymatic agent "Biobake 721", and barley is repeatedly steeped in solution of an enzymatic agent "Fungamyl 2500 SG" in ratio 1:3. Concentration is 0.01-0.02% of grain weight as dry substance. After that, the grain is dispersed to get homogenous mass and dry it at the temperature 180°C to humidity 6%. The invention allows to obtain oat and barley food products.
EFFECT: high food value, decrease of technological process time, expansion of raw material resources, product yield increase and decrease of its price cost.
2 tbl, 6 ex
FIELD: food industry.
SUBSTANCE: invention relates to soluble food fibers (made of oat or barley grain) extraction method and treatment by fermentative hydrolysis. Milled oat or barley grain and any of its fractions combined by endosperm which are enriched by β-glucans are combined and dispersed in water without additional thermal treatment. After that it is fermentative process using enzymes which decompose starch with following possible stage of deactivation of enzymes by wet thermal treatment. After that hydrolysate mixture inadvertently or by centrifugal processing is divided into at least 3 separate fractions. The first fraction contains soluble food fibers complex, contains more than 20% of β-glucans as dry substance, second water fraction and third fraction containing most part of protein and oil together with dissoluble fiber material of milled grain. Besides the real invention relates to usage of obtained β-glucans.
EFFECT: proposed method allows to separate clean fraction, enriched with β-glucans.
28 cl, 22 ex
FIELD: food-processing industry, in particular, production of gerodietary food.
SUBSTANCE: method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; packing resultant mixture; while mixing said components, additionally introducing fermentolysate of fish processing wastes and acidic hydrolisate of fish processing wastes, soya texturizer, flour of bean, sorghum groats, CO2-extract of dill and celery, rape-seed oil, and preparation produced from Mortierella lignicola microorganism biomass by sequential extraction with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Components are used in dried state and at predetermined ratio.
EFFECT: wider range of gerodietary products.
FIELD: food-processing industry.
SUBSTANCE: method involves mixing dried fermentolysate of fish farce, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, preparation produced from Mortierella dichotoma micromycet biomass by predetermined process, and rape-seed oil; packing mixture.
EFFECT: increased content of poly-unsaturated fatty acids, vitamins and nutritive substances in gerodietary product in accessible form.
FIELD: food-processing industry.
SUBSTANCE: method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella parvispora microorganism biomass by predetermined process; packing mixture.
EFFECT: improved quality of gerodietary product and increased content of nutritive substances in easily assimilated form.