Method for production of biologically active food additive

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The biologically active additive production method envisages soaking wheat grains in sodium selenite solution with a concentration of 0.03-0.04% during 48-50 hours at a temperature of 18-22°C. Then one sprouts the wheat grains at a temperature of 18-22°C during 6-7 days. Then one dries the grains in two stages: at the first stage -at a temperature of 40-50°C during 8-12 hours, at the second stage - at a temperature of 75-85°C during 8-12 hours. Then sprouts and grains are separated, crushed and finely ground.

EFFECT: invention allows to produce a biologically active food additive enriched with selenium and having enhanced food and biological value.

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The present invention relates to the food industry and can be used as an additive in bakery, confectionery, canning, meat, dairy food industries, as well as in the production of fodder.

Analysis of modern human diet is the result of insufficient intake of vitamins and minerals, including selenium, which reduces the toxicity of heavy metals, helps to detoxify the body, enhance the immune and the formation of the antioxidant defense systems. Deficiency of selenium causes a number of diseases. One of the reasons of selenium deficiency is its lack of flow in the body, if a person lives on the territory of the biogeochemical province, where in foods, soil, and drinking water is determined by the low level of this element.

High biological importance of selenium is that it is an essential trace element that is part of such enzymes as glutathione peroxidase, formiatehydrogenlyase, peroxidase and other Range of its action in the body is quite wide. He performs catalytic, structural and regulatory functions, participates in redox processes, metabolism of fats, proteins and carbohydrates. According to epidemiological studies, more than 80% is aseline Russia ensured selenium is below the optimal level (tutelian V.A. Selenium in the human body: metabolism, antioxidant properties, role in carcinogenesis / tutelian V.A. and others - M.: Publishing house of the Russian Academy of medical Sciences, 2002. - 224 S.).

In this regard, the aim of this work was the creation selectarray biologically active additives (BAA) in powder form from germinated wheat grains, which can be used in the production of functional foods.

A known method for the production of wheat flour, which provides for the evaluation of wheat quality, fine crushing, screening and evaluation of the quality of the finished wheat flour (GOST R 52189-2003).

However, this flour contains selenium in the amount of only 60-100 µg/kg, which does not allow to fully meet the needs of the people in the trace. And wheat flour from naproxene beans contains almost no available activated enzymes and not the synthesis of new α - and β-amylase, proteases, hemicellulose, limit dextrinase, lipases and fosfates that enhance its biological and nutritional value.

The closest to the technical nature of the claimed invention is a method for the production of biologically active food supplements, which is a powder of red-hulled rice obtained by crushing rice, fine grinding it with a pulsating pressure gradient of 10-30 MPa and a temperature of 25-30°C (EN 239169 C1, 20.06.2010, A23L 1/30).

However, biologically active food Supplement, obtained by a known method, can not meet the needs in selenium person who lives in the area biogeochemical province. In addition, the product does not have a sufficiently high nutritional and biological value.

It is known that grain and forage crops selenium is converted mainly in selenium-methionine and is incorporated into proteins instead of methionine. Selenium-methionine, which is not necessary for growth of plants, is synthesized together with methionine in quantities that depend on the concentrations of available selenium.

Analysis of the known ways to enrich foods bioavailable selenium has revealed that one of the promising biotechnological method lies in the germination of wheat using selenomonas water.

The technical object of the present invention is to provide a biotechnological method selenaria wheat powder - flour.

The technical result of the invention is the enrichment BAD selenium, improving nutritional and biological value of the product.

This technical result is achieved by the fact that in the known method for production of biologically active food supplements, involving crushing, fine grinding of grain, according to which obreteniyu as grain use grain wheat, which before crushing soaked in a solution of sodium Selenite for 48-50 hours at a temperature of 18-22°C, germinate at this temperature for 6-7 days, dried in two stages: the first stage at a temperature of 40-50°C for 8-12 h, the second stage at a temperature of 75-85°C for 8-12 h, and then separate the sprouts, and the concentration of sodium Selenite is 0,03-0,04%.

Salient features of the invention are new conditions for the processing of grain, namely soaking grains in a solution of sodium Selenite concentration of 0.03-0.04%, and subsequent germination. It was found that this provides in the finished dietary SUPPLEMENTS the content of selenium in the amount of 6.6 to 6.8 mg%, with 80% of the selenium is in the form of bioavailable Se-methionine, which without loss included in plastic and energy metabolism proteins in the human body. The germination of wheat grains contributes to the accumulation of hydrolytic enzymes in the free state in quantities sufficient to convert insoluble substances grains in soluble and achieve such a grain structure in which, under favorable conditions, facilitated much of the action of enzymes on high-molecular compounds of grain, contributing to the accumulation of low molecular weight compounds. In addition, along with the intensification of existing fermentov.prochie synthesis of new: formed α - and β-amylase, protease, hemicellulose, limit dextrinase, lipase and phosphatase. Proteins grains under the action of proteolytic enzymes decompose with the formation of peptides and amino acids. It promotes the involvement of trace element selenium in the synthesis of new protein compounds containing selenium in bioavailable form, as well as the formation of qualitative indicators of dietary SUPPLEMENTS with high biological and nutritional values.

We offer the technology of enrichment of wheat selenium for the production of biologically active additives, so as wheat during germination turns selenium mainly in the Selenomethionine.

The study of the process of soaking the grain, which helps to increase moisture content to the optimum for germination (38-40%), presented in figure 1. The figure shows that the process of water absorption is affected by temperature soaking. The optimal temperature of the steeping water is 18-22°C, which guarantees the desired value of the moisture content of 38-40% for 48-50 hours. At a temperature of 10°C the duration of the process you need to increase more than 20 hours while raising the temperature to 24°With the steeping process is accelerated by almost half, however, the effectiveness of subsequent germination decreases as increase aerobic microbiological processes. Thus, the modes soaking pillar is t: temperature 18-22°C, duration 48-50 hours.

The optimal concentration of the solution of sodium Selenite for soaking grains of wheat was determined experimentally by examining key indicators of profound biochemical changes occurring in germinating grain, the activity of amylolytic and proteolytic enzymes. The results of studies of the effect of concentration of sodium Selenite on the activity of amylolytic and proteolytic enzymes are presented in figure 2 and 3.

Analysis of the data presented in figure 2 and 3 shows that with increasing concentration of a solution of sodium Selenite in steeping water activity of amylolytic and proteolytic enzymes increases. However, when the solution concentration of 0.05-0.06% and higher enzyme activity is reduced, therefore, the optimal concentration of sodium Selenite for soaking grains of wheat amounted to 0,03-0,04%.

The increased activity of the studied enzyme complexes of wheat, in addition to increasing the moisture content, probably due to the presence of selenium in the diffusion of the small stock of low molecular weight substances through the flap to the fetus. Also, do not exclude the possibility of participation of selenium in hydration substances of grain, which creates more favorable conditions for the processes of hydrolysis of high-molecular compounds.

The next stage of the technological chain of production is possible selenomonas BAD the process of germination. When sprouting grain is undergoing profound changes morpho-anatomical and biochemical nature. These changes are connected with moistening the grain, activation of enzymes and substances coming into it.

The results of studying the influence of duration of germination of wheat on its effectiveness are presented in table 1.

Table 1
The influence of the duration of the germination of wheat on its amylolytic and proteolytic activity
IndicatorsThe duration of germination, days
12345678
Amylase activity, units W-K140,9164,2200,1for 280.5grass 288,1312,1365,4365,8
Proteolyticus the th activity, %0,4031,0241,0281,0321,0441,0501,0541,055

The data in table 1 show that the maximum value of the amylolytic activity of 365 units W-K is achieved at the seventh day. A further increase in the duration of germination up to 8 days almost does not change the index of amylolytic activity. The change in proteolytic activity during germination of wheat (table 1) shows that the increase in activity proteasome complex grain, which gives the maximum of the studied parameters 1,054%, is observed on the 7th day and a further increase in the duration of the germination slightly increases proteolytic activity. Thus, the optimal time is 6-7 days.

The next stage of the production of food additives on the basis selenomonas powder is drying, which was conducted in two stages: first drying at 40-50°C for 8-12 h, and then Otsuka at a temperature of 75-85°C for 8-12 hours Total duration of drying was 16-24 hours

The main factor determining temperature of drying is to prevent gelatinization of the starch, which can't occur at temperatures above 50°C, as a result of starch gelatinization inner part of the grain becomes vitreous, which makes it difficult to obtain fine powder grinding. Reducing the drying temperature in the first stage below 40°C is not possible to obtain the desired moisture content of the grain 10-12%. Therefore, the temperature of the first stage of drying the sprouted grain is 40-50°C. Also experimentally found that the desired moisture content is achieved by drying at 40-50°C for 8-12 hours

In the next step, the drying temperature is increased up to 75-85°C to accelerate the process. The temperature rise above 85°C leads to irreversible denaturation processes the protein part of the grain, which degrades the efficiency of the metabolism of Se-methionine in the human body. The total duration otsushki is 8-12 hours, because during this period achieved the necessary humidity germinated wheat grains 5%.

Thus, the efficiency of the drying process offers the following options: drying at 40-50°C for 8-12 h and further Otsuka at temperatures up to 75-85°C for 8-12 hours

It is known that the increase of temperature promotes the binding of low molecular weight cleavage products of proteins with sugars in color and intensely aromatic compounds - melanoidins, which can be a precursor substances, the mod is non negative taste in the product. In addition, selectabase amino acids can become dimethylselenide through the Maillard reaction. These compounds usually evaporate in the drying process.

Obviously, the drying process may be loss of selenium. Figure 4 shows the dynamics of changes of selenium and moisture in the drying process. From figure 4 it is seen that in the process of evaporation we have the loss of selenium. In the period of greatest intensity of evaporation when the temperature increases from 20 to 40°With loss of selenium observed to a lesser extent. However, in the period of increasing temperature from 60 to 85°With loss of selenium increases dramatically, and its content is reduced, as compared with the initial value, which is almost 10%.

A gradual increase in drying temperature from 20 to 85°C is optimal for efficient drying and achievements of selenium after drying in sprouted wheat grains when humidity 5% - 6,6-6,8 mg%.

Research quality indicators the BAD from sprouted wheat grains were carried out in accordance with the requirements of malt.

The research results presented in table 2 showed that silanirovannom BAD has high organoleptic characteristics, moisture content is 5%, the content of selenium - 6,6-6,8 mg%.

Table 2
Indicators of quality SUPPLEMENTS based on selenomonas flour
IndicatorsValue
Organoleptic characteristics:
- colorfrom light yellow to yellow
- smellmalt
- tasteclean pleasant sweet
The fineness of grind, %90,2±1
Content:
- starch, %of 56.4±2
- sugars, %10,2±2
- selenium, ug/g WW67,3±1
The degree of dilution, %39,2±2
Humidity, %5,1±1

Thus, the inventive method allows to get the BAD with high biological and nutritional values: the selenium content of 6.6 to 6.8 mg%, and selenium is bioavailable to the human body form but also the germination of wheat grains contributes to the accumulation and is aktivizacii hydrolytic enzymes, which contribute to the breakdown of proteins in the grain formation of peptides and amino acids.

It is claimed the set of distinctive features of the invention: new conditions and modes of soaking and germination of wheat grains, new technological methods of production, expressed in selenitovyy, promotes transition of selenium in bioavailable to the human body shape and provides technical result indicated above.

Method for the production of biologically active food supplements is as follows.

For making the BAD wheat, assessed quality, presoak in a solution of sodium Selenite concentration of 0.03 to 0.04% for 48-50 hours at a temperature of 18-22°C. Then hold the germination of wheat grains during 6-7 days at this temperature. Then dried in two stages: the first stage is at a temperature of 40-50°C for 8-12 h, the second stage is heated to 75-85°C, the drying time for the second stage 8-12 hours In the drying process carried out mixing on average every hour, and when Otsuka (the second stage) every 0.5 hours After drying separate the sprouts on rodeodrive car. Then sprouted grain is subjected to crushing, fine grinding and assessing the quality of the finished dietary SUPPLEMENTS.

Example 1. For making the BAD wheat, assessed quality (GOST 52554-2006), soaked in a solution of villages is Nita sodium concentration of 0.03% to a moisture content of 40% at a solution temperature of 22°C for 50 hours

Then hold the germination of wheat grains also at a temperature of 22°C for 6 days. Then dried at a temperature of 50°C to a moisture content of 12% over 8 hours, heated to 85°C., the drying time for the second stage - 12 hours Total drying time is 20 hours In the drying process carried out mixing on average every hour, and when Otsuka (the second stage) every 0.5 hours After drying separate the sprouts on rodeodrive car. Then sprouted grains are subjected to crushing and fine grinding.

Example 2. For making the BAD wheat, assessed quality (GOST 52554-2006), soaked in a solution of sodium Selenite concentration of 0.04% to a moisture content of 38% at a solution temperature of 18°C in 48 hours

Then hold the germination of wheat grains at a temperature of 18°C for 7 days. Then dried at a temperature of 48°C to a moisture content of 12% for 12 hours, heated to 75°C and at this temperature withstand 8 hours Total duration of drying time is 20 hours In the drying process carried out mixing on average every hour, and when Otsuka (the second stage) every 0.5 hours After drying separate the sprouts on rodeodrive car. Then sprouted grains are subjected to crushing and fine grinding.

Using the proposed method in comparison with the prototype will allow you to:

- apply new those the ideological techniques, expressed in selenitovyy;

- to enhance nutritional and biological value of the dietary SUPPLEMENTS on the basis of selenomonas powder;

to get the BAD with the content of bioavailable selenium 6,6-6,8 mg%.

According to the invention, produced a pilot batch of BAD drops from selenomonas powder, which has proved in clinical trials that have records of clinical laboratory tests. The data showed that the dietary Supplement meets the hygienic requirements for safety and nutrition value of food products.

Based on the above, it is possible to draw a conclusion on the compliance of the claimed invention, the conditions of patentability "industrial applicability".

Method for the production of biologically active food supplements, involving crushing, fine grinding of the grain, wherein the grain use grain of wheat that before crushing soaked in a solution of sodium Selenite for 48-50 hours at a temperature of 18-22°C, germinate at this temperature for 6-7 days, dried in two stages: the first stage at a temperature of 40-50°C for 8-12 h, on the second stage at a temperature of 75-85°C for 8-12 h, and then separate the sprouts, and the concentration of sodium Selenite is 0,03-0,04%.



 

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29 cl, 1 dwg, 4 tbl, 6 ex

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

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