Method for production of yeast for pizza

FIELD: food industry.

SUBSTANCE: method for production of yeast for pizza involves stages whereat one performs primary mother yeast fermentation and drying at a temperature of 90-110°C. One adds an emulsifier to the yeast after mother yeast fermentation without additional fermentation and prior to drying. Prior to drying one performs stages of filtration or evaporation for obtaining yeast with dry substance content equal to 33%. Primary mother yeast is represented by sugar-free Saccharomyces cerevisiae yeast. The yeast activity is equal to 260-450 ml CO2/h.

EFFECT: method allows to obtain yeast for pizza with low activity and darker colour, a fermenter usage is excluded which simplifies the process technology.

8 cl, 3 tbl, 5 ex

 

The technical field to which the invention relates.

The present invention relates to yeast for pizza and method of their production.

Background of invention

In the production process of the pizza you need a small amount of yeast to enhance the flavor and taste of the product. This requires yeast, dark color with low activity and improved taste.

In known patents or documents have not yet been proposed technical solutions against similar products. Currently, in the production of pizza on an industrial scale it is common to add ready powder yeast two types: General purpose yeast, which is usually used for the production of bread, or a mixture of the dried residue, and yeast, specially obtained from particular strains, such as brewer's yeast with a low ability to form biogas.

The use of residual dried yeast as yeast pizza has the following major disadvantages: they are not special yeast, it is impossible to ensure consistent quality of product, and the product has a high content of microorganisms; because yeast pizza is made using special strains with a low ability to form biogas required strict technological requirement and high costs. In nastoyascheevremya none of the patents and documents not described in a special yeast for pizza.

Usually use the following technological chain of production of the active dried yeast: cell storage strains → beveled cuvette → cuvette for liquid → conical flask → flask Carell → dry inoculant → fueled culture → commodity yeast. If recharging culture culture is usually the second or third generation chain using the typical culture of the second generation is: the dry inoculant ® yeast first generation (uterine yeast) → separation and washing → fermenter → yeast of the second generation (commercial yeast). Commodity yeast is washed and centrifuged, granularit and dried to obtain active dried yeast. The activity of the yeast obtained according to this technology, too high to meet the requirements yeast for pizza. In addition, due to the increased number of operations is complicated by technology, difficult to manage, increasing the number of stages of fermentation and increases the likelihood of contamination of bacteria.

Thus, there is a market need for yeast, which can be manufactured according to a simple technology with low cost, and also meet the requirements for the production of pizzas, i.e. yeast, dark color with low activity and improved taste.

Summary of the invention

The basis of this image is etenia on the task of yeast production with low activity, suitable for pizza, and the appropriate method for their production.

According to one feature of the present invention, a method for production of yeast for pizza, including the stage at which carry out:

A) single-stage fermentation,

B) drying,

after single-stage fermentation at the said stage a) without additional fermentation add the emulsifier prior to or during drying at the said stage B).

The emulsifiers contain at least one of the following substances: barbaralovesmarty, corbicular, sorbitanoleat, servicestart, serviceslearn, sorbifolia, arbetarpartiet.

Based on 100 parts by weight of dried yeast add 0~to 1.5 weight parts of the above-mentioned emulsifier, preferably 0~1,2 weight parts, more preferably 0 to about 1 weight part, more preferably of 0.2~1 weight part, most preferably of 0.5-to 0.8 weight parts, excluding 0 weight parts.

Drying temperature at the said stage B) is 90~110°C.

Preceding stage B) carry out drying stage filtration or concentration.

Before, during or after the above-mentioned granulating and drying contribute Supplement.

The additive is chosen from at least one of the groups, including vitamin C and butylhydroxyanisole.

Preferably before or at the time the UE is mentioned granulating and drying type emulsifier.

Based on 100 parts by weight of dried yeast the number of added vitamin C is 0.3 weight parts, the amount of added butylhydroxyanisole is 0.1 weight part.

The final dry matter content in yeast support at the level of 94%~97%.

The amount of CO2formed in the test at a temperature of 30°C for 60 minutes, 250~450 ml, with this dough contains the following ingredients: 280g flour, 1,43% salt by weight of flour, 4 g of pure dried yeast and appropriate amount of water.

Preferably the said yeast are sugar free strains, more preferably a strain of saccharomyces cerevisiae.

Positive results

(1) In the drying abundantly growing primary fallopian get yeast yeast for pizza with low activity and a darker color.

(2) due to the use of primary uterine yeast as a commercial yeast excluded the operation of fermentation, which simplifies the technology.

(3) due to the use of existing yeast strains and existing production facilities and equipment that meet the requirements for the production of yeast for pizza, which lowers costs.

(4) Since the stage of fermentation reduced considerably reduces the possibility of contamination of bacteria, increases the success rate.

Prefer the performance communications options for carrying out the invention

In the present invention all of the content values, percentages, parts are given by weight (mass), unless specifically stated otherwise. In the present invention all of the components or substances meet the requirements for food products, unless specifically stated otherwise.

Used in the present invention, the term "yeast for pizza" means the yeast is applicable for the production of pizza.

Used in the present invention, the term "activity without sugar, also called the ability to fermentation without sugar, means the amount of CO2allocated test at 30°C for 60 minutes, the dough contains the following ingredients: 280g flour, 0% sugar by weight flour, 1,43% salt by weight of flour, 9 g of fresh yeast, containing 4 g of pure dried yeast and the corresponding amount of water (e.g., 145~150 ml). On the basis of a certain quantity of flour specialist in the art can easily determine the appropriate amount of water in accordance with technological standards or handbooks, and taking into account the state of the test.

The authors were unexpectedly found that after a single-stage fermentation does not contain sugar, yeast, when yeast is directly separated and obtained from primary uterine yeast milk by drying and add the emulsifier, the resulting yeast, emulsifier capable eff is active to meet the requirements of yeast for pizza, i.e. it must have a low activity and a darker color.

Thus, according to one feature of the present invention, a method for production of yeast for pizza, including the stage at which carry out:

A) single-stage fermentation,

B) drying,

after single-stage fermentation at the said stage a) without additional fermentation add the emulsifier prior to or during drying at the said stage B).

Through the use of primary uterine yeast as a commercial yeast excluded the operation of fermentation, which simplifies the technology and reduce costs. In addition, since the stage of fermentation reduced considerably reduces the possibility of contamination of bacteria, increases the success rate.

Preferably before, during or after granulation and drying, making the Supplement.

Preferably before or during granulation and drying type emulsifier.

The additive is chosen from at least one of additives belonging to the group comprising vitamin C and butylhydroxyanisole.

Vitamin C (Vc) and/or butylhydroxyanisole (BHA) is preferably added during the process. In terms of 100 parts of dried yeast preferred amount of added Vc is 0.3 parts, the preferred amount of added butylhydroxyanisole (BHA) comp is made of 0.1 part. By adding in the drying process of a certain number of Vc and/or BHA can improve the flavor and quality of the yeast.

The authors of the present invention, it was unexpectedly found that activity without sugar can be controlled by adjusting the drying temperature and the amount of added emulsifier. The drying temperature is, for example, about 50~200°C, more precisely 65~150°C, preferably 75~130°C, more preferably 90~110°C, even more preferably 90~100°C, most preferably 90~95°C. drying Temperature has some influence on the activity of yeast. Active dried yeast at 90°C. typically, 50 ml of CO2/h higher than 110°C. based on 100 parts of dried yeast the amount of added emulsifier is 0~1.5 parts, preferably 0~1,2 parts, more preferably 0~1 part, more preferably 0.2 to~1 part, most preferably of 0.5~0.8 parts.

The emulsifier is a family of surface-active substances containing hydrophilic groups and hydrophobic groups, with the majority of food emulsifiers are non-ionic, such as all kinds of glycerin alcohol or alcohol from sucrose aliphatic acid; the smaller part is anionic, such as stearylamine sodium). Surface-active substances, which is currently used in active dried yeast are barbaralovesmarty, corbicular, sorbitanoleat, servicestart, serviceslearn, sorbifolia, arbetarpartiet etc.

In one of the embodiments of the present invention primary uterine yeast milk is separated and dried immediately after single-stage fermentation without rinsing. Perform the following specific procedures: single-stage fermentation in inoculator → granulating and drying → packing in vacuum. After fermentation uterine their yeast is separated in the separator, to obtain a fermented milk with a concentration of about 20%, and then filtered through a vacuum dryer, to obtain the yeast mixture with dry matter content of yeast 33%, mixed and pressed into a pellet, and then knead on a sieve with a mesh size of about 0.5 mm, resulting in yeast transformed into strips of the type of noodles "mustache dragon", which are then placed on a rack dryer and by a constant purge of dry hot air get granular dried yeast, which is then removed from the dryer when the solids content reaches 95% or so. Dried yeast retain by packing in vacuum.

The methods and conditions single-stage fermentation inoculator well-known areas, such as the production of yeast with a high content is of sugar from saccharomyces cerevisiae, production of yeast from saccharomyces cerevisiae, the production of fodder yeast, etc. Between them almost no differences in regard to the conditions and methods fermentation stage single-stage fermentation. The objective in all cases is the accumulation of a sufficient number of yeast strains in logarithmic growth period.

In another preferred embodiment of the present invention primary uterine yeast milk directly separated and dried after single-stage fermentation without rinsing. Apply the following specific procedure: does not contain sugar uterine yeast → filtering through the drum-adding emulsifier Vc and/or BHA → granulating and drying → packing in vacuum. After fermentation contains no sugar uterine yeast using a centrifuge to separate the yeast milk containing yeast about 20%, and then filtered through a vacuum dryer, to obtain the yeast mixture with dry matter content of yeast 33%, add a certain amount of emulsifier Vc and/or BHA, mix by shaking and pressed into a pellet, then knead on a sieve with a mesh size of about 0.5 mm, resulting in yeast transformed into strips of the type of noodles "mustache dragon", which are then placed on a rack dryer and by a constant purge of dry hot air p is to obtain pellets of dried yeast, which are then removed from the dryer when the solids content is 95% or so, and finally, retain dried yeast by packing in vacuum.

A variant implementation of the present invention is only an example. Of course, in reality, stage of drying may be omitted to directly get fresh yeast. With regard to tasks such as storage, packaging, transportation, etc. stage granulating and drying is preferred.

Yeast or composition based yeast obtained by the method proposed in the present invention, meets the requirements yeast for pizza and has activity without sugar of about 250-450 ml of CO2/PM

In the present invention are preferably used the yeast one not containing sugar strains, such as saccharomyces cerevisiae (saccharomyces cerevisiae strain is a strain of brewer's yeast on the classification of the families of yeast, depending on the application). Some strains saecharomyces cerevisiae, such as wine, dried yeast, brewers dried yeast capable of fermenting process to allocate CO2and not have a high ability to form biogas that meets the requirements for the fermentation of the dough for pizza, but their ability to form biogas is so low that it is difficult to manage the technology and the policy process reduces the degree of security and makes it economically impractical to use them as a special yeast for pizza.

As proposed in the present invention the method may be entirely conventional existing equipment without retrofitting or upgrading, resulting in additional costs.

According to one feature of the present invention the activity does not contain sugar, yeast pizza is about 250~450 ml of CO2/PM

According to another features of the present invention the composition is based on the yeast used for pizza, contains yeast, described in this invention.

Compositions on the basis of the yeast used for pizza in the present invention, contain 0.3% Vc and 0.1% butylhydroxyanisole (BHA) and also include 0-1% emulsifier.

In the drying abundantly growing primary fallopian get yeast yeast for pizza with low activity and a darker color.

Through the use of strains of saccharomyces cerevisiae and existing facilities and equipment to reduce the cost of production of yeast for pizza.

Examples

Example 1

After fermentation contains no sugar uterine yeast they were separated and concentrated using a separator, and then put into a VAT and cooled to 4~8°C ice water without the industry is key, filtered through a vacuum dryer, to obtain the yeast mixture with dry matter content of yeast 33%. In the granulator added 0.8% of emulsifier, based on the absolute weight of dried yeast without adding Vc and BHA, optionally mixed yeast mass and emulsifier and compressed with the purpose of the granulation was dried in the fluidized bed of the incoming air with a temperature of 90°C. the Mixture was extracted when the content of dry substances has reached 95% or so, sent in the packing workshop and Packed in a vacuum.

Example 2

After fermentation contains no sugar uterine yeast they were separated and concentrated using a separator, and then put into a VAT and cooled to 4~8°C ice water without washing, filtered through a vacuum dryer, to obtain the yeast mixture with dry matter content of yeast 33%. To the pellet was added 0.5% emulsifier, 0.3% of Vc and 0.1% BHA based on the absolute weight of dried yeast. Yeast mass, emulsifier, Vc and BHA were mixed and compressed with the purpose of the granulation was dried in the fluidized bed of the incoming air with a temperature of 110°C. the Mixture was extracted when the content of dry substances has reached 95% or so, sent in the packing workshop and Packed in a vacuum.

Example 3

After fermentation contains no sugar uterine yeast they were separated and concentrated with use the of the separator, and then put into a VAT and cooled to 4~8°C ice water without washing, filtered through a vacuum dryer, to obtain the yeast mixture with dry matter content of yeast 33%. To the pellet was added 1% of emulsifier, 0.3% Vc and 0.1% BHA based on the absolute weight of dried yeast. Yeast mass, emulsifier, Vc and BHA were mixed and compressed with the purpose of the granulation was dried in the fluidized bed of the incoming air with a temperature of 90°C. the Mixture was extracted when the content of dry substances has reached 95% or so, sent in the packing workshop and Packed in a vacuum.

Control example 1

Within 26 hours was carried out by a single-stage fermentation of sugar free uterine yeast, which was placed in the tank when the yeast began to glisten, and have accumulated a certain amount of yeast (about 180 g/l), and then centrifuged in the separator and once washed. The resulting material was placed in storage tank yeast milk and cooled to 4~8°C ice water. Then carried out the fermentation commodity yeast. Fermentation time commodity yeast was about 15 hours. Due to the planting of a large number of yeast milk during the logarithmic growth period growth rate of yeast increased. Maturation of the yeast cells was controlled according to the process at a later stage in order to reduce the possible spread of budding and increase the accumulation of substances in the cells, in order to maintain their activity during drying, storage and reconstitution. Usually the weight of yeast in the wet state could reach 240 g/l, yeast was placed in the tank, then centrifuged and washed twice, then filtered in a vacuum dryer, added a certain amount of emulsifier (usually 1.2% in terms of absolute weight of dried yeast)was granulated and dried to obtain dried yeast with high activity.

Control example 2

After fermentation contains no sugar uterine yeast they were separated and concentrated using a separator, and then put into a VAT and cooled to 4~8°C ice water without washing, filtered through a vacuum dryer, to obtain the yeast mixture with dry matter content of yeast 33%, and then without added emulsifier, compressed in the granulator with the purpose of the granulation was dried in the fluidized bed of the incoming air with a temperature of 90°C, and then removed when the content of dry substances has reached 95% or so, sent in the packing workshop and Packed in a vacuum.

Test properties

Table 1 shows the enzymatic ability of yeast in terms of quantity (in ml) of CO2formed in the test at 30°C for 60 minutes.

Table 1/td>
The composition of the test used to determine the enzymatic capacity
The dough containing 0% sugars
Flour280 g
Sugar0 g
Sol4 g
Yeast4 g
Oil0 g
Water148 ml
Note: the weight of yeast in this table are calculated in terms of dry weight, i.e. the absolute dry weight of pure yeast.

The dough composition according to the Table used for cooking pizza.

Table 2
The dough used for pizza
The content of the test in percent by weight
Flour100%
Sugar3%
Sol1.8%
Yeast1%
Oil5%
Water60%

The yeast obtained according to the above examples and reference examples was used to prepare test with the composition according to Table 2, from which then made pizza. Making pizza was in the following terms: I made the dough with the composition according to Table 2, while its surface was not smooth and not sticking to hands. Made the dough the dough for 30 minutes (at 30°C, relative humidity 75%) in the proofing box, then sformovat some round blanks of suitable size and placed them in the proofing box, the dough accordingly rose (at 30°C, relative humidity 75%). Then the workpiece was removed and placed on a baking sheet, greased dietary fat did in the test holes, covered with cheese and all the toppings, and then put the blank into the oven for baking for 10 minutes at 300°C.

To assess the appearance, taste, and other qualities of pizza were involved in 20 experts, the results of which are shown in Table 3. The baking conditions in each of the examples and contacts the Aulnay examples of strictly controlled, to ensure identical conditions for baking all samples for testing and thus to avoid differences in taste due to different conditions of baking.

Table 3
Comparison of the yeast according to the present invention and the existing yeast
Activity without sugar (ml CO2/h)The degree of increase in test volumeThe appearance of the pizza on the cutThe taste of pizza
Example 1280AverageMore crispy outer layer, soft inner layer, a conventional test structureImproved
Example 2260AverageMore crispy outer layer, soft inner layer, good elastic structureExcellent
Example 3450AverageMore crispy outer layer, soft inner layer, uluchsheniya structure Excellent
Control example 1900ExcessiveDried out the outer layer, darkened loose inner layer, too softNormal
Control example 280PoorHard surface without elasticityNormal

From the Table 3 data shows that do not contain sugar, yeast have a lower activity but sufficient to meet the requirements of yeast for pizza. At the same time, the activity does not contain sugar, yeast, produced by traditional methods with stage multi-stage fermentation and drying process, too high to meet the requirements of yeast for pizza. However, if you perform only the primary drying uterine yeast without the addition of emulsifier, the activity is too low to meet the requirements of yeast for pizza. In addition, the taste is proposed in the present invention, the yeast is also superior to the taste of yeast, produced by traditional methods.

Of course, that the present invention allows for other options and phase is found. In the above descriptions are only preferred examples, not intended to limit the scope of protection of the invention. Any changes or alternatives proposed by experts in the field of machinery for the description of the present invention, will be included in the scope of protection sought in the present invention, provided that they do not extend beyond the beings of the present invention.

Industrial applicability

As proposed in the present invention the yeast for pizza as a commercial yeast used primary uterine yeast, reduces the process of manufacturing yeast. For example, because it excluded the operation of the fermenter, reduced costs, and manufactured yeast comply with the requirements yeast for pizza.

1. Method for the production of yeast for pizza, characterized in that it comprises the stage of:
A) fermentation of primary uterine yeast
B) drying
in which, after fermentation of primary uterine yeast at the said stage a) without additional fermentation and drying on said stage B) add the emulsifier and drying on said stage B) carry out the stages of filtration or evaporation to obtain a yeast dry matter content of 33%,
primary uterine yeast are not containing the Hara uterine yeast, and drying is carried out at a temperature of 90-110°C.

2. The method according to claim 1, characterized in that said emulsifier includes at least one of the following compounds: barbaralovesmarty, corbicular, sorbitanoleat, servicestart, serviceslearn, sorbifolia and arbetarpartiet.

3. The method according to claim 1, characterized in that the additive is injected 0-1,5 parts of the above-mentioned emulsifier, preferably 0-1,2 parts, more preferably 0-1 parts, more preferably 0.2 to 1 parts, most preferably from 0.5 to 0.8 parts, excluding 0 parts, based on 100 parts of dried yeast.

4. The method according to claim 1, characterized in that the before mentioned drying additive injected.

5. The method according to claim 4, characterized in that the said additive is chosen, at least one of the additives from the group comprising vitamin C and butylhydroxyanisole.

6. The method according to claim 5, characterized in that the additive is injected with 0.3 parts of vitamin C, as well as other additives impose 0.1 parts of butylhydroxyanisole based on 100 parts of dried yeast.

7. The method according to claim 1, characterized in that the final dry matter content in yeast support at the level of 94%-97%.

8. The method according to any one of claims 1 to 5, characterized in that the above does not contain sugar, yeast are Saccharomyces cerevisiae.



 

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14 cl, 5 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: for treatment one uses ripe flax seeds with moisture content equal to 5-6 %, then wetted with water till moisture content is 12-15%, maintained during 3-5 minutes. Then one continuously supplies the seeds onto a metal net and evenly distributes them in a 3-8 mm thick layer. Then the seeds undergo momentary heating during 30-150 seconds at a temperature of 150-350°C. Heating is performed from below and from above. Heating is interchanged with maintenance without heating during 10-15 seconds.

EFFECT: invention ensures production of a new kind product with functional and preventive properties due to flax seeds sorption capacity enhancement, reduction of seeds population with foreign microflora, enhancement of sorption capacity for binding and removal of heavy metals and radionuclides.

5 cl, 2 dwg, 3 ex

FIELD: food industry.

SUBSTANCE: this invention covers food for 0-36 month aged infants. A composition comprising free amino acids as a single source of protein, source of fat acids comprising long-chain polyunsaturated fatty acids (LCPUFA), source of carbonhydrates comprising assimilable and non-assimilable carbonhydrates and bifidus bacteria was proposed for treatment of the patients suffering from tormina, astriction, snivel, sniffle, vomit, diarrhea, feces cruentae, mucus in defecation, spots, eczema, gastroesophageal reflux, eosinophilic esophagitis or asthma, allergy for cow milk and/or intolerance to dietary protein, and/or infections. Herewith, non-assimilable carbonhydrates are chosen from milk protein-free source, and bifidus bacteria are dietary protein-free, and the whole composition is essentially intact protein-free. Besides, assimilable carbonhydrate component contains less than 2 mass percent of lactose from overall assimilable carbonhydrates. Fat component includes 0.1-5 mass percent of LCPUFA from overall fat acids content. As an alternative, this composition is applied for stimulation of immune system maturation of the infants suffering from atopic diseases.

EFFECT: improvement of infant health without risks of adverse allergic reaction.

25 cl, 2 dwg, 3 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: this invention covers food for 0-36 month aged infants. A composition comprising free amino acids as a single source of protein, source of fat acids comprising long-chain polyunsaturated fatty acids (LCPUFA), source of carbonhydrates comprising assimilable and non-assimilable carbonhydrates and bifidus bacteria was proposed for treatment of the patients suffering from tormina, astriction, snivel, sniffle, vomit, diarrhea, feces cruentae, mucus in defecation, spots, eczema, gastroesophageal reflux, eosinophilic esophagitis or asthma, allergy for cow milk and/or intolerance to dietary protein, and/or infections. Herewith, non-assimilable carbonhydrates are chosen from milk protein-free source, and bifidus bacteria are dietary protein-free, and the whole composition is essentially intact protein-free. Besides, assimilable carbonhydrate component contains less than 2 mass percent of lactose from overall assimilable carbonhydrates. Fat component includes 0.1-5 mass percent of LCPUFA from overall fat acids content. As an alternative, this composition is applied for stimulation of immune system maturation of the infants suffering from atopic diseases.

EFFECT: improvement of infant health without risks of adverse allergic reaction.

25 cl, 2 dwg, 3 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: this invention covers food for 0-36 month aged infants. A composition comprising free amino acids as a single source of protein, source of fat acids comprising long-chain polyunsaturated fatty acids (LCPUFA), source of carbonhydrates comprising assimilable and non-assimilable carbonhydrates and bifidus bacteria was proposed for treatment of the patients suffering from tormina, astriction, snivel, sniffle, vomit, diarrhea, feces cruentae, mucus in defecation, spots, eczema, gastroesophageal reflux, eosinophilic esophagitis or asthma, allergy for cow milk and/or intolerance to dietary protein, and/or infections. Herewith, non-assimilable carbonhydrates are chosen from milk protein-free source, and bifidus bacteria are dietary protein-free, and the whole composition is essentially intact protein-free. Besides, assimilable carbonhydrate component contains less than 2 mass percent of lactose from overall assimilable carbonhydrates. Fat component includes 0.1-5 mass percent of LCPUFA from overall fat acids content. As an alternative, this composition is applied for stimulation of immune system maturation of the infants suffering from atopic diseases.

EFFECT: improvement of infant health without risks of adverse allergic reaction.

25 cl, 2 dwg, 3 tbl, 1 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: group of inventions refers to pharmaceutics. A method for oral tolerance stimulation in mammals to lactic serum proteins involves enteral introduction of glycolised forms of lactic serum proteins to a mammal. The infant formula contains glycolised lactic serum proteins. The infant formula for oral tolerance stimulation to non-glycolised proteins involves glycolised forms of lactic serum proteins. A method for producing the infant formula consisting in the fact that lactic serum proteins as a part of the formula are preliminary subject to glycation in a solid state.

EFFECT: group of inventions allows considerably increasing oral tolerance of mammals to lactic serum proteins.

11 cl, 2 tbl, 4 dwg, 5 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention refers to the use of carnosol and/or rosmanol for preventing and treating the conditions associated with decreased transmitter/mediator activity of serotonine, dopamine and noradrenaline. Carnosol and/or rosmanol are used as ingredients of food and pharmaceutical compositions.

EFFECT: invention provides preventing the disorders associated with weak nerve signal transfer.

5 cl, 5 dwg, 9 tbl, 16 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

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to beverages production. The beverage contains the first and the second emulsifier in an amount of approximately 0.1% - 0.6% (weight). The first emulsifier is selected from the group including gum-arabic, modified starch and their combinations. The second emulsifier is represented by emulsifying pectin. The first and the second emulsifiers are present at a ratio from approximately 100:1 to approximately 50:1.

EFFECT: invention enables to provide for stability of beverage and to increase emulsifying capacity at least twofold as compared to application of only the first emulsifier.

13 cl, 1 dwg, 8 tbl, 6 ex

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