The method of obtaining nutritional supplements
(57) Abstract:The invention relates to the food industry and can be used in technology of meat and other food products. To obtain a food additive used carrots and cabbage, taken in addition to wheat bran in the ratio 2 : 1 : 1. The homogenized mixture is heated to pasteurization and Bifidobacterium fermented addescentis MC-42, Propionibacterium schermanii A, Lactobacillus acidophilus, Lactobacillus plantarum 31, taken separately or in a mixture in equal amounts. Then Supplement incubated until reaching a pH of from 4.8 to 5.1. Supplement provides for the establishment of the ecosystem of the digestive tract of man. With the introduction of additives in the finished products can improve their properties. table 2. The invention relates to the food industry and can be implemented in the technology of meat and other food products.It is known the use of yeast and yeast preparations, cultured on different types of grain raw materials (flour, rye, wheat, barley, rice meal, corn bran, rye and wheat malt) and rapidly accumulating biomass. However, yeast culture used in this method in liquid or solid state undergo inactivation, resolvo food based on rice or pasta with application of acetic acid bacteria Packed and sterilized by heating. However, this treatment of the product with microorganisms is provided only to improve properties of rice or pasta during subsequent storage and preparation (2).The closest in technical essence is a method of obtaining a fermented food additive on the basis of grain bran, providing mixing wheat bran with water, heated to gilotinirovaniya, cooling, introduction of microorganisms chosen from the species Lactobacillus acidophilus, Bifidobacterium, Propionibacterium, and others in various combinations, and the fermentation time required to achieve a pH below 3.5 to (3).The objective of the invention is the creation of natural food based complex herbal ingredients, combining natural factors that contribute to the activity of the enzyme systems of physiological strains of lactic acid microorganisms, thus ensuring the formation of the ecosystem of the digestive tract of man.Getting dietary supplements based on vegetable raw, fermented lactic acid microorganisms, and with a high content of microbial biomass to improve the properties of the finished produce metabolism additionally enrich Supplement nutrients and eventually increase the biological value of the additive.As the substrate, a mixture of carrots and cabbage, taken in addition to wheat bran in the ratio 2:1:1, and from microorganisms Bifidobacterium adolescentis MC-42, Propionibacterium schermanii A, Lactobacillus acidopfilus, Lactobacillus plantarum 31. The carrots contain up to 88.8% of the water of 1.1 - 1.3% protein, 0.2% fat, 9.2 percent carbohydrates, essential oil, lecithin, minerals (mg%: Na - 18, K - 200; Ca - 46; Mg - 36, P - 58; Fe - 1), iodine, copper, cobalt, vitamins (mg %: Bl - 0,06; B2 - 0,02; PP - 1; C - 0,025), B - carotene, flavonoids.Cabbage contains up to 90% water; 6.1 to 10.4% of dry matter; to 5.4% sugars, including 0.5% starch, 0.7% fat, 1.8% of proteins, minerals (Ca, Ma, Mg (185 mg%), P, S, Fe), vitamins (C, B1, B2, PP, K).Wheat bran are from 11.72 to 15% protein, which is represented by albumin - from 18 to 22.9%, globulins from 11,4 to 16.1%, prolamins - 19,1 to 25.7%. Protein bran contain lysine, threonine, aspartic acid, glycine, alanine. In the fatty acid composition of free and bound lipids of wheat bran predominant polyunsaturated fatty acids - linoleic and linolenic acids (up to 62%). In mineral composition are K, P, Zn, Ca, Cu, and vitamins PP, B1, B2. With the help of lactic acid microorganisms such as bifidobacteria, propionic acid and acidophilus tank properties by accumulation them in microbial biomass and products of their metabolism.The choice of these types of herbal ingredients for dietary supplements and its fermentation is due to the following: carrots, cabbage, wheat bran is the most compatible with meat and other raw materials are natural products with the necessary growth factors (source of carbohydrates and growth substances) for lactic acid microorganisms, and wheat bran, in addition to food properties, realize themselves as baking powder supplements. The creation of conditions of temperature not only leads to an increase in microbial biomass, but also the accumulation of products of biosynthesis, in particular, vitamin B12, induced by propionic acid bacteria. Propionic acid, acidophilus bacteria due to lactic acid and bifidobacteria and even acetic acid creates an acidic environment in the body improves the absorption into the blood calcium, iron, vitamin D.Used strains of lactic acid microorganisms taken: Bifidobacterium abolescentis MC-42 (N CMNTS B-1987), Lactobacillus plantarum from the all-Russian collection of industrial microorganisms at Vniigenetika, Propionibacterium schermanii A, Lactobacillus acidophilus from the collection of the Central laboratory of Microbiology research Institute.The method is as follows: crushed in the homogenizer on liquid nutrient media or restore from dry crops in breast serum for 24 h at temperatures of 30-37oC. Then, the substrate make liquid cultures of microorganisms separately or mix them in equal quantities. Initial concentration of microbial cells 107- 1091 cm3.The method is illustrated by the following examples:
Example 1. Vegetables pre-wash, clean, and wheat bran pour warm water with a temperature of 40-45oC. carrots, cabbage, wheat bran in the ratio 2:1:1 crushed in the homogenizer, and the substrate is pasteurized at 80oC for 10 minutes. 1 g of the substrate contribute to the culture of the Bifidobacterium adolescentis MC-42 based on 1 cm3nutrient medium with bifidobacteria containing 109SOME. The fermentation substrate is carried out at 37oC for 24 h In the fermentation process, the pH value of the substrate is reduced from 5.7 to 5.0, which is associated with the accumulation of lactic and acetic acids at lower microbial biomass 2 orders.Example 2. Preparation, chopping vegetables and wheat bran carried out as in example 1. In the plant substrate contribute Propionibacterium schermanii A based on 1 cm3nutrient medium with bacteria, which contains 109CFU per 1 g of substrate. The fermentation is carried out at the 32oC for 24 h, the pH Value of the substrate when Fe is level.Example 3. Preparation of plant substrate is carried out as in example 1. In the pasteurized substrate contribute Lactobacillus plantarum 31 based on 1 g of the substrate 1 cm3activated culture with the content of 107KOE. The fermentation is carried out at 30oC for 24 h Biomass increased up to 1010CFU in 1 g of substrate. The pH value of the substrate with microorganisms is reduced from 6.7 to 5.0 due to lactic acid.Example 4. Preparation of plant substrate is conducted according to example 1. 1 g of plant substrate make a mixture of Lactobacillus acidophilus and Propionibacterium schermanii A in the ratio of 1:1 and a concentration of 109CFU/cm3. The fermentation substrate is carried out at 37oC for 24 h mixed culture Biomass increases by 2 orders of magnitude, the pH value decreases from 6.7 to 4.8.Dynamics of development of the organism in the substrate shown in table 1.The amino acid composition of protein fermented vegetable substrates are presented in table 2.A comparative analysis of the nutritional value of fermented substrates indicates the accumulation of unsubstituted amino acids compared with plant substrate.Sources fame taken into account
1. Borisa. Mater. int. the scientific. technology. proc. Applied biotechnology on the threshold of XXI century" M., 1995. - S. 81.2. Application N 2 -169423 Japan, MKI A 23 L 1/10, 1/16, 3/3571. Getting sterilized food product. The invention countries of the world, 1991, N 1, c. 68.3. The international application N 91/176272, CL A 23 L 1/105. Publ. 28.11.1991. The method of obtaining nutritional supplements, providing a mix of wheat bran with water, heating the obtained substrate and cooled to the fermentation temperature, the introduction of microorganisms and fermentation to achieve a given value of pH of the medium, characterized in that as the substrate, a mixture of carrots, cabbage, taken in addition to wheat bran in the ratio 2: 1:1, which is homogenized, heated lead pasteurization and fermentation is carried out with the use of a strain or strains of microorganisms, taken in equal amounts from Bifidobacterium adolescentis MS-42, Propionibacterium schermanii e-6, Lactobacillus acidophilus, Lactobacillus plantarum 31, until the pH of the mixture from 4.8 to 5.1.
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