FIELD: food industry.
SUBSTANCE: invention relates to production, processing and biotechnology of agricultural produce, is intended for use in dietary nutrition and development of biotechnological methods to produce functional products of new generation for animals. Substance of invention consists in mixing of the following components in dry form, wt %: oat flour 93.0-96.0, biologically active supplement "Biobaction" - 3.0-4.0, powder of dry stevia leaves - 1.0-3.0.
EFFECT: invention makes it possible to develop product balanced in nutrient and biological value, to reduce costs for production, to expand use of biologically active components: probiotics in the form of biologically active supplement "Biobaction" and vegetable ones in the form of dry stevia leaves.
5 tbl, 4 ex
The technical field to which the invention relates.
The invention relates to the production, processing and biotechnology of agricultural products, is intended for use in dietary and creation of biotechnological methods for functional foods new generation for the animals.
The level of technology
Known technical culture of stevia (Stevia Rebaudiana Bertoni)leaves which contain fiber, fat, protein, carotene, calcium, trace elements, amino acids and biological extractives (stevioside complex). Herbal Supplement - the leaves of the stevia plant - enrich the product of natural biologically active substances, micro - and macronutrients, essential sulfur-containing amino acids, mineral substances.
1. Stevia is a medicinal and food plant / Teeth, VA, Osipova L.L., Lebedev TI, Antipova NV // proceedings of the 1st international. nauch.-practical use. proc. "Rast. resources for health (cultivation, Rev. marketing)". - M.: Sergiev Posad, 2002.
2. Lukashevich O.N., Soman T. Sweta - natural sweetener is a new generation // of Food. prom-St. - 2005.
3. Shavkin A.G., Okcancel VV Possible ways to use stevia extract in the domestic food industry // proceedings of the 1st international. nauch.-practical use. proc. Test. resources for the health of man (cultivation, Rev., marketing)", - M.; Sergiev Posad, 2002.
4. The dry leaves of stevia THAT 9729-003-00668620-06 recommended for use as a dietary Supplement for diet products.
5. Genavieve and other Dietary products based on stevia. J. Food industry, No. 5, 2005
6. Polanski K.K. Stevia products curative and preventive purposes. J. Food industry, No. 5, 2005
Well-known dietary Supplement SUPPLEMENTS "Beobachten"containing Lactobacillus acidophilus to 109bacterial cells Lb. Acidophilus, strain 12B. This strain Lactobacillus acidophilus safe, contains live microorganisms that are "colonizing" the digestive tract and have the ability to inhibit or suppress the growth of bacteria that cause disorders of the gastrointestinal tract. (See THE 9229-054-07532800-2005, development of NIKIM Stavropol).
Closest to the technical essence and the achieved positive effect and adopted by the authors for the prototype is a mixture of getting a jelly oatmeal, which requires the use of crushed grain oats with shells that fill with water to obtain a suspension and add to fermentation Bifidumbacterin dry or a mixture of Bifidumbacterin and Lactobacterin dry in equal parts in the ratio of 0.2-0.4 dose of bacteria in 1 l of water at 30-37°C. the ATEM from suspension to separate the shell, fill them with a solution containing a mixture of whey and water in the ratio 1:3 or 1:2 and preparing decoction. The remaining part of the cook to get castelobranco mass and mixed with broth at 90-100°C to obtain pudding (A23L 1/00, A23L 1/105, AS 21/00, RF Patent №2218814).
The disadvantage of this mixture according to the method is that when cooking oat jelly uses a sophisticated technology of preparation, one herbal Supplement - grain oats and not used biologically active components of dietary herbal supplements.
Disclosure of inventions
The task of the invention is to develop a diet product that contains as components of biologically active probiotic and herbal supplements.
The technical result that can be obtained using the present invention is that the introduction of the fundamentals of oat flour, powder of leaves of stevia and probiotics in a certain ratio provides the product of biologically active components that contain fat, protein, fiber, NFE, amino acids and minerals needed to boost the protein and carbohydrate metabolism.
The essence of the invention consists in the following: diet product is characterized by the fact that it is made from oat flour, BAD "Beobachten" and poro is ka dry leaves of stevia, taken in the following ratio, wt.%:
|Powder of dry leaves of stevia||1,0-3,0|
The components are mixed in dry form and are added to the main feed in the amount of 1-3% per 100 kg.
Dietetic product compensates for the shortage of vegetable biogenic component, mineral, protein and vitamin substances, sulfur-containing amino acids, necessary for the correction of biobalance, improve the nutritional and biological value and digestibility of the product.
The implementation of the invention
Examples of specific performance cooking diet product.
Example 1. In the preparation of 100 kg diet product are mixed in a dry form of the following components, wt%:
|Powder of dry leaves of stevia||3,0|
Nutritional value, 328,25 kcal.
Example 2. Cooking diet product wire is t analogously to example 1, mixed in dry form with the following components, wt%:
|Powder of dry leaves of stevia||2.5|
Nutritional value 327,82 kcal.
Example 3. Preparation of diet product is carried out analogously to example 1, are mixed in a dry form of the following components, wt%:
|Powder of dry leaves of stevia||2,0|
Nutritional value 327 kcal, 97.
Example 4. Preparation of diet product is carried out analogously to example 1, are mixed in a dry form of the following components, wt%:
|Powder of dry leaves of stevia||1,0|
Nutritional value 327,68 kcal.
Biological the ski active ingredients diet product
The leaves of stevia (powder)
Characteristics and composition of the new cultivated sugariness technical culture - honey herb - Stevia (Stevia Rebaudiana Bertoni) and components processed stevia leaf (TU 9729-003-00668620-06 potential biologically active plant components for diet products are shown in table 1, 2, 3, 4.
|Organoleptic characteristics of dry leaves of stevia (powder)|
|Indices||Characterization and Norma|
|1. Appearance||Mixture of leaves, stems, buds and flowers, pieces of thin stems with a particle size of from 0.4 to 4 mm|
|2. The color of the leaf and stems||From light green to green. Pets color from yellow to brown|
|3. Smell||Weak specific raw materials, no odor.|
|4. Taste||Intensely sweet, with bitter taste|
Physico-chemical characteristics of dry leaves of stevia comply with the requirements of the decree is applied in table 2.
|Physico-chemical and microbiological indicators of dry leaves of stevia (powder)|
|Name of indicator||Mass fraction, %|
|1. Fraction of total mass of diterpene glycosides, %||7,0|
|2. Mass fraction of moisture, %||14,0|
|3. Mass fraction of brown and yellow leaves, %||15,0|
|4. Mass fraction of impurities of vegetable origin, %||1,0|
|5. Mass fraction of any impurities, %||1,5|
|6. The presence of mold and rot||Not allowed|
|7. The infestation of pests||Not allowed|
|8. Microbiological indicators:|
|8.1. Knafaim, CFU/g, not more than||2×106|
|8.2. Mold, CFU/g, not more than||1×104|
|8.3. Pathogenic, including Salmonella||not allowed in 25 g|
|8.4. Mold, CFU/g, not more than||1×104|
|8.5. BGK (coliforms)||0,001|
The safety performance of dry leaves of stevia (powder) are given in table 3
|Arsenic, mg/kg, not more than||3,0|
|Lead, mg/kg, not more than||5,0|
|Cadmium, mg/kg, not more than||0,2|
|Cesium - 137||200|
|Strontium - 90||100|
Information on food and energy value per 100 g dry
the leaves of the stevia plant are presented in table 4.
|Name of indicator||Dry stevia leaf (powder)|
|The energy value,the||kcal||to 28.05|
In table 5 shows the amino acid composition of dry leaves of stevia (powder).
|The amino acid composition of dry leaves of stevia (powder)|
|No. p.||Name||Essential amino acids||Non-essential amino acids|
The dry leaves of stevia (powder) contain essential and non-essential amino is islote in a balanced quantity and can be taken as biologically active plant ingredient for diet product.
Biologically active additives - probiotics
For the prophylaxis of intestinal dysbacteriosis widely used probiotics biologically active substances, which are a new class of drugs and affect the body at the system level. Their influence affects the regulatory system, which is activated nonspecific resistance of the organism, the immune system.
Backpropagate and BAD produced by biotechnological methods using living organisms use to stimulate nonspecific immunity, prevention and treatment of mixed gastro-intestinal infections, digestive disorders that occur due to various factors.
Dietary Supplement a dietary "Beobachten"
Acidophilus Lactobacillus in the form of SUPPLEMENTS "Beobachten contain up to 109bacterial cells Lb. Acidophilus, strain 12B. This strain Lactobacillus acidophilus safe: contains live microorganisms that are "colonizing" the digestive tract and have the ability to inhibit or suppress the growth of bacteria that cause disorders of the gastrointestinal tract.
Mechanism of action BAD "Beobachten" fills a gap acidophilic Bacillus and has a high antagonistic activity against wide spectrum of pathogenic and conditionally pathogenic microorganisms that is going to wipe the last of the microbiocenosis of intestines and create favorable conditions for normalization of microflora and functions of the digestive tract, metabolic processes.
Use in dietary product biocomplex stevia (powder) - probiotics - acidogenic Lactobacillus helps to balance the product on nutritional and biological value.
The present invention in comparison with the prototype and other known technical solution has the following advantages:
the opportunity to reduce production costs, to increase the use of biologically active components: probiotics in the form of SUPPLEMENTS "Beobachten" - acidogenic lactobacilli and biologically active vegetable in the form of dry leaves of stevia (powder).
Diet product, characterized in that it is made from oat flour, BAD "Beobachten and powder of dry leaves of stevia, taken in the following ratio, wt.%:
|Powder of dry leaves of stevia||1,0-3,0|
FIELD: food industry.
SUBSTANCE: invention relates to compositions of breast milk fat substitutes, methods of their production, compositions of fat bases and methods of their production; baby formula containing specified substitutes. Composition of fat base according to invention includes mixture of triglycerides of vegetable origin, characterised by the fact that less than 50% of remains of fatty acids bound in sn-2 position are saturated; and/or amount of remains of saturated fatty acids bound in sn-2 position of glycerin frame makes less than approximately 43.5% of overall amount of remains of saturated fatty acids, 45-65% parts of unsaturated fatty acids in sn-1 and sn-3 positions make parts of oleic acid and/or 7-15% parts of unsaturated fatty acids in sn-1 and sn-3 positions make parts of linoleic acid. Composition of breast milk fat substitute according to invention includes mixture of at least 25% or at least 30% of specified composition of fat base according to the invention and up to 75% or accordingly up to 70% of at least one vegetable oil, in which specified vegetable oil is randomised. Baby formula according to invention includes composition of fat base or composition of breast milk fat substitute.
EFFECT: compositions of fat base make it possible to optimally imitate breast milk fat and are suitable for use in various baby formulas, and methods of production provide for low consumption of fat bases in process of their production.
28 cl, 17 tbl
FIELD: food industry.
SUBSTANCE: invention is related to production of products for canned food industry and catering. The method envisages usage of root vegetables selected from among carrot and/or beet and/or girasol, their preparation and blanching in citric acid solution. Then one proceeds with their drying, pulverisation and mixture with powdered fruits of black chokeberry or mountain ash, great nettle leaves, bioflavonoids produced from buckwheat. Then one adds modified starch, wets the mixture with rosehip or stevia decoction to produce a paste, the produced mass granulation, granules drying and packaging.
EFFECT: invention enables to modify organoleptic properties of prepared sauces in terms of flavour and spiciness depending on the consumer's wish, to extend the range of products due to reduction of multiple technological operations, to reduce the finished product prime cost due to usage of inexpensive raw materials, to prevent the base blocking property and to enhance absorptive and bactericidal properties of sauces.
1 tbl, 5 ex
SUBSTANCE: given invention is presented by a group of inventions which refer to medicine, namely to gastroenterology, particularly to methods and a composition for supporting continuous enteral feeding. The methods and composition for enteral nutritional support at least once a day applicable continuously involve a certain optimal composition in 100 kcal of a product of proteins, carbohydrates, lipids, vitamins, salts and microelements.
EFFECT: methods and composition provide continuously applicable enteral feeding in the patients with normal metabolism, but unable eating normally.
2 ex, 31 cl
SUBSTANCE: invention relates to medicine, namely to gerontology and cardiology and can be used for reduction of pathologically increased biological age (BA) in patients with arterial hypertension (AH) with abdominal obesity (FO) and dyslipidemia. Essence of claimed method lies in the following: to patients administered is complex, that includes hypocaloric diet, calculated in kcal by formula: for women: 18-30 years old - (0.0621 × body weight, kg + 2.0357) × 240; 31-60 years old - (0.0342 × body weight, kg + 3.5377) × 240; over 60 years old - (0.0377 × body weight, kg + 2.7545) × 240; for men: 18-30 years old- (0.0630 × body weight, kg+ 2.8957) × 240; 31-60 years old - (0.0484 × body weight, kg + 3.6534) × 240; over 60 years old - (0.049 × body weight, kg + 2.4587) × 240. Also administered are rationally dosed static and dynamic physical loadings, including morning hygienic gymnastics, preventive medical gymnastics, fractional physical exercises during the day, daily swimming in swimming pool for not less than 60 minutes per day. Also introduced are medications simvastatin 10 mg 1 time before going to bed after meal and lisinopril 10 mg 1 time per day in the morning for not less than 7 weeks.
EFFECT: invention combines application of all components of complex allows to normalise BA within 7 weeks of treatment.
SUBSTANCE: invention relates to medicine, namely to hematology and cardiology and can be applied for reduction of spontaneous aggregation of erythrocytes (SAE) in case of stable stenocardia of I-II functional class (SS I-II FC) and arterial hypertension (AH). Substance of clamed method consists in the following: 2 month-long complex of hypolipodemic diet, dosed static and dynamic physical activities, which include morning hygienic gymnastics, medical-preventive gymnastics, separate physical activities during the day, daily swimming for not less than 30 min. per day in the middle of the day, intake of lisinopril in dose 10 mg 1 time per day in the morning and simvastatine 20 mg 1 time per day after meal.
EFFECT: combined application of all components allows normalising of SAE of patients with SS of I-II functional class and arterial hypertension due to exponentiation of their medical action during 2 months of treatment.
SUBSTANCE: invention refers to medicine, namely to gerontology and cardiology, and concerns biological age reduction in arterial hypertension combined with abdominal obesity. That is ensured by the integrated treatment including a low-calorie diet, reasonable graduated static and dynamic physical activity, daily swimming in a pool for at least 30 minutes, and the introduction of lisinopril in dosage 10 mg once a day in the morning and metformin in dosage 500 mg twice a day for the therapeutic course of 7 weeks.
EFFECT: complex of drug-induced and drug-free therapy combined with empirically prescribed treatment length provides biological age reduction in the case patients estimated by the relation of electronegative cells to total count in a buccal epithelium scrape due to normalised DNA repair and chromosome fragility level.
SUBSTANCE: invention refers to clinical nutrition. A method of the long-term enteral nutrition of a senile patient includes the following stages: long-term enteral introduction to a senile patient at least once a day of a nutritious product containing: protein source which contains 14-20% of the calorie count; carbohydrates source which contains 10-50% of the calorie count; fat source which contains 30-45% of the calorie count; dietary fibres source which makes 10-25 g per 1 litre of the product and 8.0-18.0 mcg of chrome per 100 kcal of the product. In 100 kcal of the product the composition contains at least: 30 mg of choline, 5.0 mg of taurine and 3.0 mg of carnitine; one or more of at least: 0.1 mg of beta-carotene, 0.2 mg of lycopene and 0.05 mg of lutein. As a version, the composition described above for the long-term enteral nutrition of a senile patient contains sufficient amount of mineral substances (particularly, calcium) and vitamins (particularly, vitamin D).
EFFECT: invention allows to provide a senile patient with the effective long-term enteral nutrition which optimises a glycaemic response for glycemia control, reduces insulin resistance and/or modulates a glucose response, and also maintains the metabolic status.
30 cl, 2 ex
SUBSTANCE: invention belongs to medicine, notably to haematology and cardiology and refers to reduction of spontaneous erythrocytes aggregation in patients with arterial hypertension and dislipidemy. To achieve this, combination of hypolipidemic diet with dosed different physical exercises, daily swimming during at lest 40 minutes in the middle of the day is used. Additionally is administered 10 mg of lisinopril in the morning once daily and simvastatin 20 mg after supper once daily. Course of treatment is 2 months.
EFFECT: method ensures correction of spontaneous erythrocyte aggregation in this group of patents and results risk decrement of such thrombotic complications as myocardial infarction, insult and thromboses of different localisation.
1 tbl, 2 ex
SUBSTANCE: invention belongs to medicine, notably to haematology and cardiology and refers to reduction of spontaneous erythrocytes aggregation in patients with stable effort angina functional class I-II. To achieve this complex treatment including hypolipidemic diet, controlled activity, at least 30 minutes swimming daily and 20 mg of simvastatin once daily after supper is administered.
EFFECT: method allows spontaneous erythrocytes aggregation correction during 2 months providing blood rheological properties enhancement and, correspondingly, thrombotic complication risk decrement in this group of patients.
2 ex, 1 tbl
SUBSTANCE: invention belongs to medicine and can be applied for prolongation of human life. First goes preparatory period during three days with twofold decrement of daily food volume with taking laxative on third day. Then goes elementary fast during three, seven or sixteen days with water ingestion and daily enemas. Then goes rehabilitation period depending on fast duration time, with differential increment of dietetic product. Additionally respiratory gymnastics is performed.
EFFECT: method allows to prolong person's active vital functions.
4 cl, 3 ex
FIELD: food industry.
SUBSTANCE: invention relates to food industry and can be used for preparation of food products for medical and preventive purposes. The method envisages preparation of a mixture of oatmeal and water or oatmeal and water and dairy whey or oatmeal and water and milk taken at a ratio of (3-6):1. For the mixture preparation one uses water heated to 39 - 50°C. Then lactic acid bacteria and/or bifidobacteria are added to the mixture and the latter is fermented to produce a fermentation product. The fermentation product is diluted with water till the fermentation product to water ratio is 1:(8-12). Then one proceeds with thermal treatment of the diluted product at a temperature of 76 - 100°C to produce a thermally treated fermentation product which is chilled; then normal gastrointestinal microflora cells are added to the chilled thermally treated fermentation product.
EFFECT: invention enables simplification of the target product production process, quality enhancement due to production of a product with a homogenous consistence, improvement of organoleptic properties, infusion of a light cherry kernel tone into the aroma, extension of storage life, protein content increase and survival of normal gastrointestinal microflora cells.
3 cl, 4 ex
SUBSTANCE: method involves preparation of nutrient medium including plant material, plant material fermentation with anaerobic gram-negative bacterium with simultaneous bacterium cultivation in the medium to obtain extracts of fermented plant material. Extraction is performed by water or salt buffer. Also the extract can be optionally dried to obtain extract powder. Edible plant material containing carbohydrates, mainly polysaccharides, is used as plant material. Gram-negative bacterium lives only in symbiosis with given plant material. Additionally invention claims application of extracts and powder of fermented plant material in obtainment of medicines, veterinary medicines, quasi medicines, cosmetics, food products, including functional food, forage and detergents.
EFFECT: obtaining products with immunostimulating effect.
17 cl, 1 dwg, 23 tbl, 23 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 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 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 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 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: 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 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: 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, 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