Preliminarily fermented symbiotic matrix based on grain product suspension produced using immobilised cells of microorganisms and encapsulated probiotics - product and its production method

FIELD: food industry.

SUBSTANCE: present invention relates to food industry and may be used in pharmaceutical and cosmetological industries. The preliminarily fermented symbiotic matrix contains a suspension of grain products fermented with microorganisms immobilised in macrocapsules, encapsulated probiotics, free and/or encapsulated prebiotics as well as other ingredients. The symbiotic matrix production method envisages: stages of preliminary fermentation by way of placing grain products suspension into a reactor with immobilised microorganisms in macrocapsules; stages of separation of the macrocapsule from the matrix; stages of probiotic encapsulation by way of spray drying; emulgation or coacervation; addition of encapsulated probiotic and free and/or encapsulated prebiotic to the preliminarily fermented grain products suspension; addition of other food ingredients. The preliminarily fermented symbiotic matrix is intended, in particular, for cases when milk products intolerance and/or allergy occur.

EFFECT: invention allows to improve conditions of fermentative process at different levels, in particular, reduce fermentation period, decrease the risk of contamination, enhance metabolism and stability of microorganisms, produce a high quality product.

17 cl

 

The scope of the invention

The present invention relates to the manufacture of pre-fermented symbiotic matrix containing prebiotics and/or probiotics, and it is applicable in pharmaceutical, cosmetic and preferably the food industry, including pet food. Pre-fermented symbiotic matrix, whether or not containing dairy ingredients, suitable for the entire population, in particular in cases of intolerance to dairy products and/or allergies to them.

Summary of the invention

The aim of the present invention is to develop a symbiotic matrix of the grain product, preferably oats, pre-fermented, with encapsulated probiotics and free and/or encapsulated probiotics, in order to replenish the available functional foods market and the problems associated with short shelf life during storage of these foods. In addition, the present invention is to improve the conditions of the fermentation process at different levels, namely the reduction of fermentation time as a means of saving energy in the production process, reducing the risk of contamination and maintaining long-term stability of microorganisms.

In this picture the situation offers a pre-fermented symbiotic matrix, characterized in that it contains a suspension of fermented grain products immobilized in microcapsular microorganisms (probiotic and nephrolithiasis), including encapsulated probiotics, free and/or encapsulated probiotics and possibly other food ingredients.

In one embodiment a pre-fermented symbiotic matrix is characterized by the fact that grains are cereal, flour or bran.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that cereals are products of oats.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that cereals combined with one or more other grain and/or legume products commonly used in the food industry.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that cereals, representing products from oats combine with grain and/or legume products that are barley and soybeans, respectively.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that the source of prebiotics present is employed, a soluble fiber β-glucan in biologically active amounts.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that soluble fiber β-glucan extracted from cereal/legume products.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that it contains a minimum of 0.75% (wt./wt.) soluble fiber β-glucan.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that it further contains other prebiotic compounds such as inulin, fructo-oligosaccharides (FOS) and chitosans.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that it contains a combination of other food ingredients, which in addition prebiotic functions can provide other functions, such as sensory functions, such as sweeteners, corrigentov and/or pulp, and texture, for example enzymes.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that it also contains additional sources of antioxidants, fatty acids such as omega-3, omega-6 and their derivatives, vitamins and minerals, in addition to already existing in the grain and/or legume products, in free or encapsulated the Orme.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that microorganisms are "GRAS" (completely harmless), probiotic and nephrolithiasis, and in the case of encapsulating coating materials are at least one of the following: proteins, polysaccharides, lipids, and hydrocolloids.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that microorganisms belonging to the genera Bifidobacterium and Lactobacillus.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the inoculation of microorganisms in an amount not less than 108-1010CFU/g, which ensures that the final product when consumed contains 106-108CFU/g

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that it is found in fresh, dried and/or frozen.

In yet another embodiment of a pre-fermented symbiotic matrix is characterized by the fact that fresh matrix is in the form of a gel or in extruded form.

In the present invention is also a method for obtaining a pre-fermented symbiotic matrix, characterized by carrying out the following stud is th:

a) the pre-fermentation by placing the suspension of grain products in the reactor with immobilized microorganisms (probiotic and nephrolithiasis) microcapsule covered with at least one of the ingredients such as proteins, polysaccharides, lipids and hydrocolloids;

b) the stage of separation, where microcapsule separated from the matrix;

C) the stage of encapsulation of probiotic carried out, for example, by spray drying, emulsification or koatservatsii;

g) adding encapsulated in stage (b) of the probiotic and free and/or encapsulated prebiotic to pre-fermented suspension of grain products from step (a);

d) you can add other food ingredients.

Prior art

In the past few decades has significantly increased the level of detailed knowledge about the impact of nutrition on human health, and populations around the world are concerned about the need for so-called "healthy food", as evidenced by the increase in life expectancy, as well as representing an important aspect of health. With the growing popularity of probiotic products among consumers, food companies need to face the necessity of making such products to take proper education in order to meet the constant demand of the market. All foods are functional in the General sense of the term, as they provide energy and nutrients needed for growth and maintenance of life. Food ingredient is considered functional if it is clearly demonstrated and scientifically confirmed through effective research that it has beneficial effects on health, in addition to the classic nutritional effects associated with it.

This market is characterized as a dynamic and innovative with a market quota of 10-15% and a growth rate of 20 to 30% per year on a global level.

Probiotics can be defined as viable microorganisms that have a positive impact on the owner because they help to balance its intestinal microbial ecosystem. The genus Lactobacillus, Bifidobacterium and Enterococcus, which is considered potentially probiotic, protect the host from infection considering the fact that they prevent the attack, hold, answer and/or the specific virulence of enteropathogenic organisms (antimicrobial activity). These probiotics have a beneficial effect in the control of diarrhea, and also by reducing the risk of developing some forms of cancer (antineoplastic activity). It also describes the effect on lowering cholesterol levels in the blood (hypocholesterolemic activity). Another possible efficiency is the fact that which confirmed scientifically, is the impact on the assimilation of lactose through the production of lactase (β-galactosidase), which facilitates the uptake of this sugar and offers solutions for individuals with lactose intolerance. Beneficial effect of probiotic products is ensured, if they contain a minimum of 106CFU/ml, which is consistent with the assumption about the minimum therapeutic dose per day, which is assumed to be 108-109viable cells that can be implemented by receiving about 100 grams of product containing 106-107viable cells per milliliter or gram. Probiotics are the natural limits of viability due to their sensitivity to certain technological and functional factors, such as high levels of oxygen, acidic environment, freeze, and passage through the gastrointestinal tract.

Methods encapsulate started to use as a means of improving the survival of probiotics by protecting them from the conditions described above. Microencapsulation is a technology for packaging solids, liquids or gases in very small capsules that can release its contents with adjustable speeds and in particular the x terms.

There are several techniques microencapsulation, namely emulsion encapsulation and spray drying. Emulsion encapsulation consists in adding a small volume of solution containing the cells of microorganisms and polymers (discrete phase), to a greater volume of oil (continuous phase). Then this mixture is homogenized with the formation of emulsions of the water-in-oil. As soon as it is received, a water-soluble polymer must be translated into an insoluble form by using a salt solution to create small particles of gel in the oil phase. The size of the capsules can be adjusted by varying the type of mixing and speed, as well as the mechanism of addition of the salt solution. The process of emulsion encapsulation is legkonastraivaemy and leads to high percent survival of microorganisms (from 80 to 95%). The resulting capsules have different sizes, which range from 25 microns to 50 microns.

On the other hand, the method of spray drying is the drying of the aqueous mixture encapsulating agent with viable cells of microorganisms using a sprayer. Drying occurs when the solution after evaporation comes into contact with a stream of hot air (inlet temperature), and then through a vacuum is collected in a suitable receiver. This those who ology has as the biggest advantages of low cost of the procedure, the simplicity of the operations, the use of heat-sensitive functional ingredients, high quality/stability of the obtained capsules and ease of manufacture in large quantities. The resulting capsules can vary in size between 5 and 75 microns.

The prebiotic, by definition, is nevereverever food ingredient, which has a positive effect on the owner, selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon.

The term "symbiotic" refers to the synergistic Association of pre - and probiotic agents physiological activity in the same food product.

Currently, prebiotics and their combination with probiotics in encapsulated form are investments in the food industry to maintain their long-term stability and optimization of the nutritional qualities of the associated product.

In the US 2001/0016220 lists the components of food products containing biologically active ingredients, which can be encapsulated, and the method of their production and application. Components referred to in this document include vegetable fibers, including fibers obtained from oats, soluble and insoluble polysaccharides, pectins, lignins and gums. Biologically active components is referred vegetable fibers can be probiotic microorganisms prebiotics, enzymes, nutrients, secondary metabolites, natural or synthetic, substances with antioxidant activity, etc. of the Substance to encapsulate may consist of polysaccharides (plant or microbial origin), emulsifiers, peptides, proteins and prebiotic substances.

Regarding the method of obtaining these components in the document assumes the introduction of biologically active components in the environment, which contains substances that make up the capsule. Even though this document describes the products based on cereals containing biologically active ingredients, such as probiotics and/or prebiotics, encapsulated in a matrix formed of vegetable fibers grain, this document differs significantly from the present invention because it described aqueous suspension of pre-fermented cereal products with subsequent encapsulation of microorganisms by emulsification, fluidized bed or drying, and then adding prebiotic components. In other words, in the previous document all components, prebiotics or probiotics, encapsulate and injected into the matrix in the same phase, whereas the present invention describes a method for these components in several phases with protection the activity of microorganisms by encapsulating the microorganisms.

In WO 2005.002367 described products and therapeutic compositions made from oats, not containing probiotic microorganisms including proteins, hydrolysed proteins and emulsified lipids. In addition, products and compositions can include β-glucan and plant sterols. The process of receiving is carried out by enzymatic processing fractions of oats to remove carbohydrates (preferably via hydrolysis).

In WO 02.065855 mentioned dairy products made from grain dispersions containing β-glucan, natural sugars and proteins. In the process of obtaining such products use enzymes, including hydrolases and isomerases applied to suspensions of grain products.

In WO 02/37984 described products, fermented cultures of microorganisms on the basis of suspensions oat that does not contain soy and milk, as well as the corresponding receive them. This document assumes the use of strains of Lactobacillus and Streptococcus during the fermentation suspension oats, as well as the inclusion of several components, such as calcium phosphate and/or calcium phosphate, β-glucan, maltose, maltodextrin, protein, etc. in aqueous suspension of oats, which was subsequently incubated for fermentation.

In WO 00/65930 described products made from grains, particularly oats, for further use is as a raw material in the food industry. The process of obtaining these products includes the preparation of suspension of bran, flakes or flour from grain. Then this suspension is homogenized with predefined values of temperature and pressure in order to obtain the emulsion. Then, the emulsion can ferment microorganisms, such as, inter alia, Lactobacillus and Bifidobacterium, acidified and, finally, pasteurized (or even present in powder form).

In SA 2383021 described symbiotic compositions, other than β-glucans produced grains obtained from varieties of flour or grain extracts inoculated with bacteria for fermentation. Lactobacillus, Streptococcus and/or Bifidobacterium inoculant in aqueous suspensions of grain treated with α-amylases, and add a stabilizing agent.

In WO 2004/037191 described symbiotic products, in liquid or frozen form, derived from soy or dairy products consisting of a mixture of probiotic components (e.g., Lactobacillus and Bifidobacterium) and prebiotics, where they can be composed of polymers, in particular inulin or oligofructose. In the manufacture method, a mixture of prebiotic and probiotic components in the liquid phase, the fermentation of the mixture occurs up until the pH reaches 4,5; and the final mixing leads to the final product. At this final stage it is still possible the switch is of a certain percentage of carbon dioxide.

The contents of six of the above documents is significantly different from the content of the present invention, because they describe the fermentation suspensions oats with added free of microorganisms or enzymes in only one phase, and may eventually include other optional components, while in the analyzed invention described suspension of grain, pre-fermented immobilized microorganisms, which subsequently add encapsulated probiotics and free or encapsulated probiotics.

When the microorganisms used in the free form, the shelf life of the final product is reduced, and the stability/viability of microorganisms during storage and during their passage through the gastrointestinal tract is reduced compared to the kind of pre-fermented symbiotic matrix with encapsulated probiotics (increase from 40 to 60%), the object of the present invention.

Presents a technical solution also solves the problems associated with a reduced shelf life when stored, referenced in patents WO 02.37984, WO 00.65930, CA 2383021, WO 2004.037191 (reported increase from 40 to 60% compared to existing products with free microorganisms) and supports long-term stability of microorganisms.

The aim of the invention EP 0862863 A2 is the development of dried extruded cereal products with surface and/or microorganisms and sources of soluble fiber, and as examples of application are given Breakfast cereals and animal feed. The aim of the invention it is planned to develop grain symbiotic matrix, preferably in oat flour, pre-fermented with encapsulated probiotics and free and/or encapsulated probiotics, which combined have a stabilizing effect on the microorganisms present in the final product, and favor their passage through the gastrointestinal tract. Furthermore, an additional purpose of this invention is a statement about the usefulness for health cholesterol-lowering effects associated with β-glucan as a source not digested prebiotic soluble fibers. Suspension of grain, preferably oat flour, presented in fresh, dried and frozen forms, adapted to the needs of the intermediate links in the food chain, and therefore, with multiple applications in the food industry.

In WO 2004.070026 disclosed continuous methods related to immobilization of yeast in κ-carrageenan or areas of the alginate gel, n the example in the production of beer, through education of the emulsion, for example with a continuous non-aqueous phase (oil) and the dispersed aqueous phase (inoculated κ-carrageenan with yeast) using static mixers. This object differs from the object disclosed in the present invention, since the described process of immobilization, though, and refers to the emulsion of vegetable oil and polymer, inoculated with microorganisms include yeast, whereas all of the microorganisms in the present invention belong to the probiotic microorganisms.

The concept of phase-retrieval method symbiotic products of the pre-fermented cereal suspensions with added encapsulated probiotics and inclusion of prebiotic compounds in the grain matrix leads to a better quality product, not only from a nutritional point of view, due to the long-term maintenance of microbiological stability, but also of problems of interest.

General description of the invention

In the present invention are described grain symbiotic matrix, preferably oat flour, pre-fermented with encapsulated probiotic and prebiotic compounds, its preparation and its use in some applications, in particular in the food industry, and t is the train in the pharmaceutical industry or similar fields.

The resulting products have organoleptic properties which are identical to the properties obtained by traditional fermentation processes.

When the encapsulated microorganisms, the advantage of these products is also increasing their viability/stability, or for long term storage, or during passage through the gastrointestinal tract after oral administration.

The matrix also provides, as an additional advantage, long term storage, up to 40-60% more than provide the products available on the market.

Using this technology, you can get pre-fermented product with residual quantities of free of microorganisms and with the same organoleptic properties as traditionally fermented product, resulting in this product is more valuable.

Methods of cell immobilization of microorganisms provides the following advantages, compared with the free cellular systems, such as: (1) reduction of fermentation time up to 50-60%; (2) increase metabolism and stability of microorganisms; (3) reduced risk of contamination; (4) a higher density of cells; (5) stable quality of the product associated with a reduced risk of subsequent souring, for example blagadarnastji probiotic; (6) improved utilization of the substrate and (7) long-term reuse of the cells by a constant cellular regeneration.

The method of obtaining these products reveals a way to improve the conditions of the enzymatic process on several levels, such as: (1) continuous reuse of the immobilized cells; (2) reduction of fermentation time contributes to energy savings in the process, (3) reducing the risks of contamination, and (4) long-term stability of microorganisms.

Detailed description of the invention

1. The method of preparation of the suspension oat flour

1.1. The preparation of the concentrate, oat flour 5-20% (wt./wt.) cereals, bran and/or flour and then mix in the water;

1.2. Heat this mixture for 5-20 minutes in the temperature range 80-110°C with continuous stirring;

1.3. The grinding of the obtained product;

1.4. Filtering the resulting suspension; and

1.5. The cooled mixture to a temperature range 25-48°C.

2. The method of pre-fermentation reactor with a fluidized bed associated with the encapsulation of cells by emulsification

2.1. The method of pre-fermentation

The method of pre-fermentation is carried out in a reactor with a fluidized bed with microorganisms immobilized cells obtained at stages 2.1.1.-2.4.3.

To paly injected into the column porosity less than the diameter of the capsules, for the induction of the interaction of microorganisms with the matrix inside the reactor with a high pressure with a constant and controllable bidirectional flow of nitrogen. Immobilized cells within the column re-use in a fermentation process, while not losing their metabolic properties.

2.1.1. Preparation of cell culture

2.1.1.1. Cooking inoculum from frozen cultures and subsequent activation of two consecutive hyphens in Mrs broth (Mann, Cattail and Sharpe) with added L-cysteine-Hcl 0,05% (wt./vol.).

2.1.1.2. Inoculation from 1 to 20% (vol./about.) in 1000 ml of Mrs broth (Mann, Cattail and Sharpe) with added L-cysteine-Hcl 0,05% (wt./about.) and subsequent incubation, for example, for 24 h at 37°C under anaerobic conditions for Lactobacillus acidophilus Ki and 48 h at 37°C under anaerobic conditions for Bifidobacterium animalis and b 12.

2.1.1.3. Centrifugation of the obtained cultures at 4000 rpm for 15 minutes at 4°C., then washing the precipitate, such as 0.9% NaCl (wt./vol.), and re-suspension in 100 ml of the same solution.

2.2. Preparation of polymer solution

2.2.1. Preparation of polymer solution, for example, k-carrageenan from 1 to 5% (wt./about.) with continuous stirring, with a duration in the range of from 1 to 4 hours, at temperatures from 60 to 80°C., followed by cooling to a temperature in the range from 35 to 45°is.

2.3. Cooking oil solution

2.3.1. A mixture of vegetable oil with one of the following compounds: tween 80 and 0.2% (vol./about.) and/or a protective agent, such as, as non-limiting example, sodium lauryl sulfate with 0.5% (vol./vol.).

2.4. Cooking capsules

2.4.1. The mixture of cell suspension from 1 to 20% (vol./about.) (see 2.1.) with the polymer solution from 1 to 5% (wt./about.) (see 2.2).

2.4.2. Add the mixture to 75-98% cooked oil solution (see 2.3). The resulting solution was homogenized with the formation of emulsions of the water-in-oil.

2.4.3. The formation of the capsules occurs after adding to the mixture, for example, 10 mm KCl solution in the temperature range from 4 to 8°C.

2.5. Operating conditions of the process of pre-fermentation

After preparation of capsules with microorganisms for use in the reactor with a fluidized bed conduct pre-fermentation at a temperature from 20°C to 52°C for 4-8 hours in a sterile and anaerobic conditions (recirculating stream of nitrogen), resulting fermented matrix. This suspension is poured into a reactor, where the inclusion of other food ingredients.

3. The process of encapsulation of microorganisms by emulsification and/or spray drying

Encapsulation of microorganisms is carried out using methods of encapsulation:

3.1. Emulsion, campisano in claim 2;

3.2. Spray drying;

3.2.1. Preparation of cell suspension with polymers (see 2.2 p.p.; 2.2.1 and 2.4.1);

3.2.2. Dried 250 ml of the above mixture under constant conditions of temperature on the inlet and outlet 150-175°C and 50-85°C, respectively;

3.2.3. Adding the resulting powder to a pre-fermented suspension oats (clause 2.5) in a ratio of 2-5% (wt./about.) thus, to provide 108-1010SOME in the matrix per 100 g or 100 ml

4. The inclusion of food ingredients:

Add ingredients in the matrix, obtained in the above process (§3.2.3), such as inulin, in a concentration range of between 1-3%, while maintaining, as a non-limiting example, table salt from sea water, among others.

5. Presentation matrix

Pre-fermented symbiotic matrix based on the oat suspension with encapsulated probiotics can be represented either in fresh form or dried and/or frozen. Fresh matrix can be represented either in the form of a gel or extruded form.

1. Pre-fermented symbiotic matrix, characterized in that it contains a suspension of fermented grain products immobilized in microcapsular microorganisms (probiotic and nephrolithiasis), VK is causa encapsulated probiotics, free and/or encapsulated probiotics and possibly other food ingredients.

2. Pre-fermented symbiotic matrix according to claim 1, characterized in that the grains are cereal, flour or bran.

3. Pre-fermented symbiotic matrix according to claim 2, characterized by the fact that cereals are products of oats.

4. Pre-fermented symbiotic matrix according to claim 1, characterized by the fact that cereals combined with one or more other grain and/or legume products commonly used in the food industry.

5. Pre-fermented symbiotic matrix according to claim 1, characterized by the fact that cereals, representing products from oats combine with grain and/or legume products that are barley and soybeans, respectively.

6. Pre-fermented symbiotic matrix according to claim 1, characterized in that the source of prebiotics is a soluble fiber β-glucan in biologically active amounts.

7. Pre-fermented symbiotic matrix according to claim 6, characterized in that the soluble fiber β-glucan extracted from cereal/legume products.

8. The pre-ferment is consistent symbiotic matrix according to claim 7, characterized in that it contains a minimum of 0.75% (wt./wt.) soluble fiber β-glucan.

9. Pre-fermented symbiotic matrix according to claim 6, characterized in that it further contains other prebiotic compounds such as inulin, fructo-oligosaccharides (FOS) and chitosans.

10. Pre-fermented symbiotic matrix according to claim 1, characterized in that it contains a combination of other food ingredients, which in addition prebiotic functions can provide other functions, such as sensory functions, such as sweeteners, corrigentov and/or pulp, and texture, for example enzymes.

11. Pre-fermented symbiotic matrix according to claim 1, characterized in that it also includes additional sources of antioxidants, fatty acids such as omega-3, omega-6 and their derivatives, vitamins and minerals, in addition to already existing in the grain and/or legume products, in free or encapsulated form.

12. Pre-fermented symbiotic matrix according to claim 1, characterized in that the microorganisms are "GRAS" (completely harmless), probiotic and nephrolithiasis, and in the case of encapsulating coating materials are at least one of the following: Bel and, polysaccharides, lipids, and hydrocolloids.

13. Pre-fermented symbiotic matrix according to item 12, characterized in that the microorganisms belonging to the genera Bifidobacterium and Lactobacillus.

14. Pre-fermented symbiotic matrix 12, characterized by the inoculation of microorganisms in an amount not less than 108-1010CFU/g, which ensures that the final product when consumed contains 106-108CFU/g

15. Pre-fermented symbiotic matrix according to any one of claims 1 to 14, characterized in that it is found in fresh, dried and/or frozen.

16. Pre-fermented symbiotic matrix 15, characterized in that the fresh matrix is in the form of a gel or in extruded form.

17. A method of obtaining a pre-fermented symbiotic matrix according to any one of claims 1 to 16, characterized by carrying out the following stages:
a) the pre-fermentation by placing the suspension of grain products in the reactor with immobilized microorganisms (probiotic and nephrolithiasis) microcapsule covered with at least one of the ingredients such as proteins, polysaccharides, lipids and hydrocolloids;
b) the stage of separation, where microcapsule separated from the matrix;
C) stage incap is lirovaniya probiotic, carried out, for example, by spray drying, emulsification or koatservatsii;
g) adding encapsulated in stage (C) of the probiotic and free and/or encapsulated prebiotic to pre-fermented suspension of grain products from step (a),
d) you can add other food ingredients.



 

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12 cl, 1 tbl, 7 ex

FIELD: food industry.

SUBSTANCE: invention relates to a bakery product which has a high fibre content and contains flour. The enriched bakery product contains a mixture of at least one resistant starch and at least one improving agent selected from the group including branched maltodextrins, pyrodextrins and polydextrose; the product contains 3-8 wt % of resistant starch and 3-8 wt % of the improving agent. During preparation of the said bakery product enriched with fibres one prepares dough, kneads it and bakes. One of the versions envisages that the bakery product enriched with fibres contain 1-8 wt % of vegetable fibres and 3-8 wt % of branched maltodextrins. The product contains vegetable fibres represented by pea fibres. The other version envisages that the bakery product enriched with fibres contain 4-20 wt % of a mixture of guar and/or xanthum gum and of at least one improving agent selected from the group containing branched maltodextrins and pyrodextrins where the said improving agent is in an amount of 3-5 wt % and the said guar and/or xanthum gums are in an amount of less or equal to 2 wt %. The said contents are expressed in terms of weight percents relative to the finished product.

EFFECT: suggested items provide for decrease loss of the product softness during preparation of dough with lower fat content.

11 cl, 4 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: claimed is application of polydextrose (PDX) for preparing milk mixtures for children on artificial feeding, in which SCFA profile includes increase of acetate production and reduction of butyrate production, and mixture includes therapeutically effective quantity of PDX, which constitute from 1.0 g/l to 10,0 g/l and is introduced daily, and respective milk mixtures, which contain polydextrose and galacto-oligosaccharide, and quantity of polydextrose in milk mixture constitutes 2.0 g/l, and quantity of galacto-oligosaccharide - 1.32 g/l; or quantity of polydextrose in milk mixture constitutes 4.0 g/l, and quantity of galacto-oligosaccharide - 2.64 g/l (versions).

EFFECT: invention insures increase of acetate production, reduction of butyrate production, increase and improvement of specific composition of beneficial bacteria population, as well as slowing of fermentation of prebiotics in intestine of a child on artificial feeding.

11 cl, 17 dwg, 7 tbl, 10 ex

FIELD: food industry.

SUBSTANCE: group of inventions relating to a composition of citrus fruit fibres, a hydrophobic vitamin and a food liquid with the weight ratio of citrus fruit to the hydrophobic vitamin varying from 1:0.001 to 1:35. Additionally, the inventions relate to production of a liquid composition envisaging addition of dry citrus fruit fibres to a food liquid to produce a liquid mixture, addition of hydrophobic vitamins to the liquid mixture and mechanical treatment of the liquid mixture. Additionally, the invention relates to application of the liquid composition in food, fodder, pharmaceutical or cosmetic products and a drink containing the liquid composition.

EFFECT: group of inventions enabling hydrophobic vitamins to stay stable and protected from oxidation by citrus fruit fibres.

13 cl, 3 tbl, 1 ex

FIELD: medicine, pharmacy.

SUBSTANCE: invention refers to master carotenoid-containing composition. Composition includes at least one carotenoid-containing material enriched in Z-isomers of carotenoid compound. Carotenoid-containing material includes higher percentage of isomer selected out of a group of 5-Z, 9-Z and their combinations than 13-Z isomer. Method composition manufacturing involves processing of carotenoid-containing material to increase content of Z-isomers of carotenoid compound. Master composition can be used in peroral, cosmetic or pharmaceutical compositions. These compositions can be used in prevention of cardiovascular diseases and improvement of skin and hair condition.

EFFECT: increased bioavailability of carotenoids.

29 cl, 1 dwg, 4 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to functional purpose food products necessary for alimentation of sportsmen as well as persons occupied with heavy manual labour. The functional food product contains vegetable phospholipids, flavouring additives, ascorbic acid, citric acid, peeled common rice powder and peeled red rice powder. Peeled common rice powder produced by way of crushing rice with its subsequent milling in a thin rotating spiral-wise film 0.1-1.0 mm thick with pulsing pressure gradient equal to 35-50 MPa and at a temperature of 35-40°C. Peeled red rice powder is produced by way of crushing rice with its subsequent milling a thin rotating spiral-wise film 0.1-1.0 mm thick with pulsing pressure gradient equal to 10-30 MPa and at a temperature of 25-30°C. The food product contains the components at the following ratio, wt %: vegetable phospholipids - 20.0-30.0, flavouring additives - 0.5-1.5, ascorbic acid - 3.0-5.0, citric acid - 0.5-1.0, peeled common rice powder - 20.0-25.0 and peeled red rice powder - balance.

EFFECT: invention allows to produce a food product having enhanced ergogenic properties.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of a high-quality biologically active supplement applied as preventive food. The biologically active supplement with hypotensive properties represents peeled red rice powder. The powder is produced by way of crushing rice, then it is minced in fine helix-rotating film of 0.1-1.0 mm at pulsing pressure gradient of 10-30 MPa and temperature of 25-30°C.

EFFECT: invention allows to produce a biologically active supplement with high activity of hypotensive properties as per the proposed modes.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to application of a food composition for oral administration; the composition contains caffeine and carbohydrate for increasing the rate of muscular glycogen resynthesis. Additionally one proposes a method for activation of muscular glycogen resynthesis after intensive physical activity depleting reserves of glycogen; the method involves administration of the composition containing caffeine and glycogen.

EFFECT: invention allows to promptly recover reserves of muscular glycogen due to increasing the rate of its resynthesis during the first hours after physical activity discontinuation.

12 cl, 4 dwg, 4 tbl, 3 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention relates to biochemistry. Described is water-free concentrate, which contributes to weight loss, obtained by the method, in which first prepared is solubilisate from Q10, polysorbate 80 and medium-chain triglyceride or mixture of triglycerides. After that, prepared is solubilisate from α-lipoic acid and/or its derivatives and polysorbate 80 or polysorbate 20. After that solubilisate Q10 is mixed with solubilisate of α-lipoic acid and/or its derivatives and mixture is mixed until homologous mass is obtained. Concentrate consists of ubiquinone Q10, medium-chain triglyceride or mixture of triglycerides, α-lipoic acid and/or its derivatives, as well as, at least, one emulsifier with HLB (hydrophilic-lipophilic balance) index from 9 to 19, which is polysorbate 20 or polysorbate 80.

EFFECT: invention makes it possible to increase efficiency of weight loss.

15 cl, 5 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention relates to application of therapeutic amount of docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) or EPA, formed from DHA, included into glyceride, where said DHA, EPA or EPA formed from DHA, included into glyceride, is formed enzymatically, and said DHA, EPA or EPA formed from DHA is in percent ratio by weight from 40 to 100% with respect to total weight of fatty acids, or where said DHA, EPA or EPA formed from DHA is included into sn-2 position of glyceride, for preparation of product, suitable for treatment of processes, into which accompanying oxidative damage is included. In particular, it is intended for treatment of processes, associated with neurodegenerative, eye, ischemic and inflammatory pathology, atherosclerosis, with oxidative damage of cells and with physical exercise.

EFFECT: claimed is method of diet therapy of oxidative damage of cells associated with ageing, physical exercise, hypoglycemia during or after physical exercise, in which efficient amount of said acids is introduced to said subject, also claimed is non-therapeutic application of said acids as cell antioxidant, anti-ageing agent, fitness enhancer, for support of glucose level in flood in individuals during physical exercise.

29 cl, 33 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages introduction of NANOYAGEL-M three-phase biopreparation represented by a nanostructured powder into juice, whole milk, liquid milk products and other food products. The powder contains supramolecular complexes of biologically active substances and is produced of lichenous raw material without additives in one-stage using a mechanochemical technology; it is taken in amount of 50-100 mg/l of the liquid product.

EFFECT: method ensures extension of storage life of directly squeezed juices, concentrated, reconditioned nectars and juice-containing beverages, whole milk, liquid milk products etc due to the biologically active substances contained in NANOYAGEL-M biopreparation composition being capable to exert effect of antibacterial, anti-mould, anti-yeast protection and prevent the reactions of free-radical oxidation and peroxidation.

3 tbl

FIELD: medicine.

SUBSTANCE: invention relates to feeding of newborn babies delivered by Caesarian section. Claimed is change of composition which contains long-chain polyunsaturated fatty acid and, at least, one substance, selected from group, consisting of (a) nucleotide and (b) nucleotide precursor, selected from group consisting of nucleotides, purine bases, pyridine bases, ribose and deoxyribose for obtaining composition for introduction to newborn baby delivered by Caesarian section, for treatment and/or prevention of infection, diarrhea, intestine phlegmon, allergy, atopic eczema, asthma, allergic rhinitis and/or allergic conjunctivitis. Composition can also be used to improve intestinal maturation, reduction of intestinal permeability and/or for treatment of disorders associated with intestinal barrier, in newborn baby delivered by Caesarian section. Introduced to newborn baby composition is not human breast milk.

EFFECT: invention makes it possible to improve intestinal flora of newborn babies, delivered by Caesarian section.

12 cl, 5 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: invention relates to an improved method for food products enrichment with potassium and to a food product produced by means of the said method and enriched with potassium. The method envisages introduction of a potassium enriching composition to the food product. The composition includes at least one potassium subsalt and at least one inorganic acid compound. The quantity of the introduced composition enriched with potassium is sufficient for potassium concentration in the product to be at least 350 mg of potassium per 1 product portion. pH and acidity of the product enriched with potassium are comparable to equivalent indices of products not enriched with potassium while the flavour of the product enriched with potassium is comparable to that of an equivalent food product not enriched with potassium.

EFFECT: invention allows to develop significant levels of enrichment with potassium in a single portion of the product without an unpleasant or undesirable flavour profile usually in-place in case of application of traditional methods of potassium enrichment.

20 cl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to confectionary products with low and very low fats content and to a method for the said products production. The low-fat or defatted confectionary product contains 0-15% of a fat phase, 15-50% of a water phase, positively charged particles coated with the first structure-forming agent and negatively charged particles coated with the second structure-forming agent. The confectionary product is a combined suspension and an electrostatically stable structure of charged particles. The method involves: a) preparation of the first water dispersion with the first structure-forming agent and the second water dispersion with the second structure-forming agent, b) dissolution of sugars or other water-soluble substances in the first and the second dispersions, c) mixing the first dispersion combined with particles to generate the first suspension and mixing the second dispersion combined with particles to generate the second suspension, d) pH regulation of the first suspension and the second suspension using a food base or a dispersion acid to a value whereat the first structure-forming agent in the first suspension and the second structure-forming agent in the second suspension bear opposite charges, e) mixing the first and the second suspension.

EFFECT: invention allows to impart to the low-fat product an intensive cocoa aroma and a complex mouth feel typical of traditional chocolate products consistence.

12 cl, 1 dwg, 3 ex

FIELD: food industry.

SUBSTANCE: present invention relates to production of soluble oat or barley meal. The method envisages mixing the initial meal mixture (containing whole oat or barley meal and at least one antioxidant) with a suitable enzyme solution, production of the initial mixture with the enzyme, its heating till the temperature is nearly 120°F - nearly 200°F during a period of time effective for beginning of starch molecules hydrolysis and extraction of the produced mixture for starch hydrolysis continuation and further for gelating and steaming of the mixture with production of oat or barley meal. Additionally, one describes a method for production of a beverage and a food product containing soluble oat or barley meal.

EFFECT: method, according to the invention, is easier, cheaper and less time-intensive in comparison with previously known methods.

17 cl

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