Enriched food product production method

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for food product production. The method envisages mixing of a raw grain component with a dihydroquercetin carrier. The grain component is represented by wheat germy flakes dried at a temperature of 90-100°C during 10-15 minutes, extracted with water in an amount of 1 part of flakes per 10 parts of water at a temperature of 20-30°C during 5-15 minutes. Then the produced extract is separated from the initial raw component by pressing and filtration. Then one introduces into the extract the dihydroquercetin carrier in an amount of 10 g per 10 kg of wheat germy flakes, then one proceeds with stirring and drying of the produced mixture, the product heating temperature equal to 38-40°C.

EFFECT: invention allows to produce an enriched new food product with antioxidant, anti-inflammatory, membrane-protective, cardio-protective, immunomodulating, disintoxication and antiallergenic properties.

3 cl, 1 ex

 

The invention relates to the food industry and can be used to obtain a food product enriched with complex macro - and micronutrients and has antioxidant, anti-inflammatory, lipoic, cardioprotective, immune, detoxification and anti-allergic properties.

It is known that in the diet of the population of many countries of the world, including in Russia, revealed the discrepancy between the energy density of the diet and energy demands, excessive consumption of fats and insufficient consumption of protein, vitamins, minerals and bioactive components of food.

Currently, the necessary food, not only to satisfy human needs, but also has some nutritional value and vitamin-mineral composition, providing a physiologically significant positive impact on the human body, improves the structure of the food that supports health and reduces the risk of developing common diseases of modern man (atherosclerosis, obesity, cancer, osteoporosis, diabetes, and others). The determining factor when creating a product with the desired properties, composition and structure is a scientifically-based selection of raw materials, forming the functional properties of the finished product. [Functional foods. Introduction to technology. Edited Have. - M.: Delhi print, 2009].

About the relevance of the development of such food shows and approved by the decree of the President of Russia from 01.02.2010, the Food security Doctrine of the Russian Federation, aimed at promoting a healthy type food, including by increasing the production of new enriched, diet and functional foods [p.19 of Food security Doctrine of the Russian Federation http:// www.kremlin.ru/acts/6752].

Particularly acute problem is the lack of a wholesome well-balanced amino acid composition of protein, some vitamins, including vitamins of group of Century as a result of unbalanced power and influence of adverse environmental factors compensatory protective mechanisms of the human body break down, which leads to the manifestation of various diseases: obesity, diabetes, atherosclerosis, hypertension, coronary heart disease, peptic ulcer and others.

The number of known inventions, in which the proposed methods of food fortification missing macro - and micronutrients for individuals who work in harmful conditions, as well as those living in regions with a shortage of necessary substances in water and soil, in particular iodine, fluorine, calcium, etc

The technology for enrichment of food products prefer additives and methods of processing raw materials of natural origin. Among them the popular ways to find new products from grain and/or forest products.

Wheat germ flakes (PSH) food purposes is derived from wheat. Cereals contain an average of about 30% a well-balanced amino acid composition of protein, depending on the varieties of wheat and areas of growth, up to 40% carbohydrates (mainly sugars), 11% lipids, including polyunsaturated fatty acids: linoleic acid and linolenic acid, 3.5% of the nucleic acids (growth factors). In the product are water-soluble (B1B2In6, P, PP, folic acid, Pantothenic acid, Biotin, Inositol) and fat-soluble vitamins E and 21 mineral element required for normal functioning (potassium, iron, calcium, magnesium, manganese, and others). Low sodium. In its biochemical composition and biological effects PSH compete with dry egg white, milk and beef meat. According to many authors of scientific publications and patents [Chemical composition and energy value of foods: a Handbook of Makkans and Widdowson / Per. s angl. - SPb.: Profession, 2006. - 416 S.; Sandakova GN. The quality of the wheat zero asevich flakes food purposes and characteristics of storage: author. dis. Kida. technology. Sciences. - M., 1987. - 23 S.] PSH significantly improve the function of the digestive system, helps eliminate dysbacteriosis, increase efficiency, tone muscles, stimulate the healing process, prevent the development of atherosclerosis, promote the excretion of radionuclides, reduce the severity of food anaphylaxis (Allergy), stimulate reproductive function, strengthen hair, encourage the elimination of defects of the skin.

Known methods for producing new food products using PSH and enriching their constituents. Among them are ways of getting dry nutrient mixture (patent RU 2292740, 2292743, 2292744). They involve the use of a mixture of cereals and cereals from wheat germ. In the mixture entering the chopped fruits or vegetables. Then the resulting mixture is homogenized, dried, injected vitamin Supplement and packaged.

However, these methods do not allow to obtain a product having a rich set of biologically active substances, because of the long thermal processing of corn-based ethanol to the cooking and steaming. Thermal processing of fruit and vegetable component also reduces it contains biologically active substances, in particular vitamins.

Also known is a method of obtaining product on the grain basis (patent RU 2371005). The raw material used KRU is the barley, oatmeal uncrashed top grade, sprouted grain triticale, rye grain, PSH. The raw material is pre-cleaned and roasted separately at a temperature of 165-175°C for 55-65 minutes to a moisture content of not more than 5%. PSH roasted at a temperature of 145-150°C for 10-15 minutes to a moisture content of not more than 5%. Further, all components are cooled to 20-25°C, milled and mixed. The invention allows to obtain a new specialized product corn-based with a high nutritional value.

Also known from the patent RU 2048122 "method for the production of soluble product based on wheat," which includes the roasting PSH at a temperature of 110-120°C, grinding, extraction with water at 25-30°C and drying of the extract at a temperature of 30-40°C.

However, in these last two technical solutions also decreases the portion of the biologically active substances contained in the grain component, due to the high temperature processing of raw materials.

There are also known methods of obtaining food products enriched dihydroquercetin (DQC).

DQC (chemical formula SNO) is part of an extensive group of natural flavonoid compounds and refers to the bioflavonoids. DQC in Russia receive from organic plant materials - butt part of Siberian larch wood or Daurian.

Production DQC in Russia foundations is on domestic raw materials without any restrictions in the scope of its procurement and supply, that allows you to meet the needs of chemical, pharmaceutical and food industries.

Dihydroquercetin is non-toxic, physiologically harmless for human body, characterized by the stability of the antioxidant action has no, embryotoxic, immunotoxic, mutagenic properties. In addition to antioxidant activity, DQC has a broad spectrum of biological activity, providing a capillary-strengthening, anti-inflammatory, hepatoprotective, gastroprotective, hypolipidemic (sclerotic), radioprotective action.

When using the DQC in food production it has a high activity at low concentrations, does not attach any foreign flavors and odors, and does not change the color of the products, resistant to temperature, mechanical stress and the processes taking place in the technology of manufacturing products. DQC, being an antioxidant, it meets all the requirements to all food additives.

To date, DQC well tested by scientists and practitioners institutions of Russia and other countries and is included in the list of food additives have no adverse impact on human health when used for cooking food.

This is reflected in SanPiN 2.32.1078-01, Annex 7 "Food raw materials and food products. Hygienic requirements for safety and nutrition value of food products. Sanitary-epidemiological rules and regulations, as well as in SanPiN 2.3.2.1293-03 Annex 1, Appendix 3 index 3.4.9 "Food raw materials and food additives. Hygienic requirements for use of food additives. Sanitary-epidemiological rules and norms" with the maximum level of entry in the milk powder, concentrated cream and chocolate - 200 mg/kg in the fat of product.

DQC produced in Russia, according to the riches inherent antioxidant and diverse biological activity is a target for development of broad prospects of its use in the food industry and in medicine, in two directions. The first is as an antioxidant to extend shelf life 2-3 times and improve product quality. The second is as an additive in the creation of enriched functional food products.

Known on bioflavonoidnogo complexes Flavocen", "Cyberax", "Cyberex Standard", "Cyberex standard", "Cyberex Premium, different percentage of DQC. In the composition, for example, on bioflavonoidnogo complexes Flavocen" or "Cyberax" is not less than 90% pure dihydroquercetin. The maximum possible today - 99.8%, "Sibl the Rex Premium", which is a natural bioflavonoid with high P - vitamin activity. Related biologically related flavonoids contained in preparations not more than 7.5%. Manufacturer of Flavocen" and "Siberica" beyond 9229-009-48363077-01 - RPE Medbiopharm. CJSC "Ametis" , Blagoveshchensk produces food additive "Lavitol (dihydroquercetin)," on THE other 9325-001-70692152-07.

Among the methods for obtaining enriched DQC food is a big part of the dairy industry, where DQC is used primarily as an antioxidant. These include the Method of production of milk concentrated sugary foods" (patent RU 2275040), "Method of obtaining biologically active drug from cow colostrum" (patent RU 2360434), "method for the production of protein-fat product of albumin mass" (patent RU 2363166), "method for the production of milk concentrate and the way to control the content of dihydroquercetin (patent RU 2043030). Also known from the patent RU 2349091 a method of obtaining a milk product enriched DQC.

However, these technologies are provided only for use in the dairy industry.

A method of obtaining soft drink with the addition of DQC (patent RU 2277833). The method includes two stages of brewing. The first stage is the preparation of the blended composition, to the which provides for the dissolution of mineral water at a temperature of 60-65°C ascorbic acid and DQC. After this second stage, the resulting mixture was added ascorbic acid and the extract from the far Eastern herbs.

The closest analogue of the claimed invention, the selected method of obtaining a powder mixture for a drink "Dynamics" (patent RU 2392835). The method involves mixing powdered sugar, powdered drink "Good morning" (part of the beverage Dynamics up to 40%) and complex food additive "Protein-mineral". Then one third of the mass is separated in copier where when continuously operating mixer add in a strict sequence table salt, iodized milk proteins, VasAlex (2,3-dihydroquercetin), taurine, multicomponent powder prefabricated beet powder multicomponent cake mix cherry and citric acid. Mixing lead 20 minutes. In the mixture metering device jet set estimated volumes of the flavouring "Cranberry 607", flavouring "Drain 506" flavor "cherry 061". Then the powder mixture is dried to a moisture content of not more than 4%. At the end of the process of flavoring the mixture is stirred for 20-30 minutes. One of the main components in the resulting aromatized poroshkoobraznoj mixture "Dynamics" is a food product derived from soy - milk substitutes "Good morning" (TU 9223-018-40334001-99).

As is the soybean belongs to the leguminous crops, and in the invention the filler tube - cereal wheat germ is a product derived from grain, and as the drink "Dynamics" is the media DQC - VasAlex, as in the present invention, there is also the media DQC, decided to choose the way to obtain a powder mixture for a drink "the Dynamics" according to the invention EN 2392835 the closest analogue. A closer solution, which is simultaneously present similar source components and grain component (although it is not from the group of cereals and media DQC, as a result of information and patent searches failed to identify. Select the closest analogue is substantiated by the absence to date of a product that uses simultaneously PSH and DQC.

The composition of the obtained product "Dynamics" has many components, including dyes, flavorings and other substances (e.g., taurine).

However, using some of them for food not for all population groups is harmless and is not recommended for people with certain diseases of the gastrointestinal tract, allergic reactions, particularly in children. If there are several properties of taurine, making it popular in medicine - cardiotropic and effect against degenerative processes of eye tissues, improving metabolic process is s, it is however not recommended for people with high anxiety. Not recommended taurine and persons with increased susceptibility to alcohol.

The task of the claimed invention is a method of obtaining a new enhanced product based on the natural food of the filler component and enriching food fillers of natural origin - DQC.

The essence of the invention is characterized by the fact that in the method for obtaining enriched food product, based on a combination of raw grain component with the carrier DQC, as the grain component used PSH, which are dried for 10-15 min at a temperature of 90-100°C, extracted with water at the rate of 1 part cereal to 10 parts water at a temperature of 20-30°C for 5-15 min, separating the resulting extract from the raw component extraction and filtration, and then injected into the extract media DQC rate of 10 g per 10 kg PSH, mix, dried at the temperature of the product 38-40°C and Packed.

In addition, the claimed invention, which, together with the above characteristics of the media DQC is introduced into the extract PSH gradually, in two stages, the pre-separating the extract obtained in two parts: a smaller (1/3) and large (2/3) of the total number, then enter the media DQC (10 g per 10 kg PTH) in a smaller part of the mix, medinaut with the remaining quantity of the extract was again stirred.

In addition, the claimed invention, which along with the above symptoms resulting mixture is dried in the spray dryer.

The technical result of the invention consists in creating an environmentally friendly way to get a new enriched food product based on the natural food of the filler with the addition of a component of natural origin - DQC.

The choice PSH to connect with DQC is not obvious. Not accidentally, in addition to connecting with DQC soybeans, other attempts to unite in one connection food oriented products grain number was not offered. In addition, representative legumes - soybeans cannot be identified with the representative of cereals - wheat, more precisely with its flakes - PSH. It is necessary to consider also that in the world today is grown about 80% of genetically modified soya.

The choice of filler grain component of natural origin, namely PSH, due to the high nutritional value PSH, namely the presence of a large number of complete protein, vitamins, macro - and microelements. Drying PSH can reduce their moisture content, the inactivation of lipolytic enzymes to improve organoleptic characteristics to eliminate legumes flavor and generally prolong their shelf life. Low temperature drying mode 90-100°C allows the t to a greater extent save in comparison with previously described in the application analogues (patent RU 2371005 - 145-150°C, in the patent RU 2048122 - 110-120°C), useful biologically active components PSH. Extraction PSH water allows you to isolate the water-soluble biologically active substances PSH contained in them. Distinctive operations - wringing waste PSH, for example, by centrifugation and filtration give the opportunity to clean up, to separate the extract obtained PSH from the original product. The difference is the absence of the operation of grinding the flakes, which significantly reduces the duration and intensity of the process. Introduction media DQC in two stages allows to increase the uniformity of its distribution in the resulting product. All these new and modified due to new modes of operation are technical and they give significant differences method.

The combined extract PSH and media DQC, as well as new modes of preparation and processing them before a connection is allowed to create a new natural, enriched, environmentally friendly - free of perfumes and dyes, complete in its properties and contents of the product. Both components have a significant range of useful components of natural origin for the human body, which when combined complement each other. The obtained product has a tonic toniziruushii action increases the body's resistance to infections. New enriched food product contains (in mg/100 g) b vitamins: B1 - 3,4-3,8, B2 - 0,6-0,8, PP 12-15; minerals: phosphorus, potassium, calcium, magnesium, iron, manganese, copper, silicon, a large amount of protein (>30%), and protein of wheat germ biologically valuable and is the source of 18 amino acids, including all essential. DQC, as the substance P-vitamin nature, provides the resulting product is an antioxidant, cardio, anti-inflammatory, antihistamine, radioprotective and detoxification properties. The product has an attractive appearance (powder kind, Golden-yellow color), pleasant smell, sweet taste.

The undeniable advantage of the proposed method is the possibility of obtaining a product with a low weight at high nutritional value without ballast, high compactness of the finished dry product, which makes it promising for use in some special industries, including aerospace, sports, MOE.

The method is as follows. To connect PSH and media DQC each of the components prepared in advance. Wheat germ flakes dried for 10-15 minutes at a temperature of 90-100°C. generally, it is advisable to carry out directly the NGOs in the mill after receipt of wheat flakes. The drying temperature is above this is not recommended because of better preservation of useful properties PSH. After drying flakes - operation extraction with water in a ratio of: 1 part cereal to 10 parts water. This operation is carried out at temperatures from 20 to 30°C for 5-15 minutes. Experiments have shown that the mentioned data are sufficient and optimal for the removal of all macro - and micronutrients and vitamins in the extract. To raise the temperature of the extraction of the above is not recommended, so as not to inflate the process due to energy costs. There is no need to lengthen the exposure time in these operations, in order not to delay the process, given that outside of the mentioned technical and temporal modes of nutrients from PSH unable to allocate in the extract.

Unlike patent technology-analogue RU # 2048122, claimed in this application technology training PSH does not require the operation of grinding PSH that, as shown, reduces processing time and reduces energy consumption without affecting the number and concentration of the extract.

After the release of nutrients and elements are separated waste raw materials from the extract by any effective means, such as centrifugation, separation, spin-filtering.

Then, or simultaneously with the preparation PSH goth who let aqueous solution of dihydroquercetin (DQC) for connection with an extract PSH. Preparation DQC depends on the degree of purity of the substance. Research conducted at JSC "DIODE", showed that when using DQC high purity (98% or higher) solubility in water is 4.0 g/l (60°C), and 2.0 g/l (at 20°C).

Then the mixture of the DQC and PSH thoroughly mixed and dried, for example, in the spray dryer at a temperature of heating the product 38-40°C. Then pack the finished product.

Example. 10 kg PSH clear of husking bran and incidental impurities separator, dried at 95°C, extracted with water in a ratio of 10 parts water to 1 part PSH at 30°C for 10 min, filtered, centrifuged, introducing a smaller part (1/3) of the obtained extract 1%aqueous solution of 10 g of digidrokvertsitina. Then the mixture is injected into the remaining 2/3 portion of the obtained extract, mix thoroughly and dried in the spray dryer at the heating temperature of the product is 40°C. Then pack the product.

Obtained as a result of the way the product is characterized by the following quality indicators: color - yellow; odor pleasant, flour; flavor sweet.

Contains protein, sugar, vitamins: B1, B2, PP, dihydroquercetin, minerals: phosphorus, potassium, calcium, magnesium, iron, manganese, copper, silicon. The moisture content of the obtained product is 3.6%.

1. The method of obtaining an enriched food product, nowany on the connection of raw grain component with the carrier dihydroquercetin (DQC), characterized in that as the grain component use wheat germ flakes (PSH), which are dried for 10-15 min at a temperature of 90-100°C, extracted with water at the rate of 1 part cereal to 10 parts water at a temperature of 20-30°C for 5-15 min, separating the resulting extract from the raw component extraction and filtration, and then injected into the extract media DQC rate of 10 g per 10 kg PSH, mix and dry the mixture at the heating temperature of the product 38-40°C.

2. The method according to claim 1, characterized in that the carrier DQC is introduced into the extract PSH gradually, in two stages, the pre-separating the extract obtained in two parts: a smaller (1/3) and large (2/3), then enter the media DQC in a smaller part, mix, connect with the rest of the extract and again mix.

3. The method according to claim 1, characterized in that the mixture is dried in the spray dryer.



 

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2 cl

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to grain-based dietary, prophylactic and functional products. The product contains a mixture of wheat and oat grains, chapped maize grains, peas and lentil seeds that is to be poured with liquid for consumption. The wheat is represented by durum wheat grains whereof have undergone thermal treatment by vapour explosion method. Oat is used in the form of oatmeal. The components are in the following ratio, g/100g of the dry end product: durum wheat grains - 20.0, oatmeal -20.0, pea grains - 20.0, maize grains - 20.0, lentil seeds - 20.0.

EFFECT: invention enables production of a new sport alimentation product.

1 tbl

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.

4 dwg, 2 tbl, 2 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 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, BIOTECHNOLOGY.

SUBSTANCE: invention relates to a method for preparing modified suspensions from grains eliciting aroma and/or taste of natural grains, and/or modification of viscosity and/or sugar forms in suspensions consisting of grains. Suspensions consisting of the grain substrate are treated with the enzyme preparation composition including β-amylase and α-amylase. Enzymes are added simultaneously in amounts that are less as compared with addition of these separately added enzymes that are necessary in the case when enzymes are used separately. The enzymatically modified oat grain suspension comprises residues of maltose and maltodextrin, intact β-glucans and proteins. Suspension is prepared by method including at least one stage for treatment of enzymatic suspension, such as homogenization and so on. Invention provides preparing the grain homogenous and stable suspension eliciting aroma and/or taste of natural grains.

EFFECT: improved preparing method, valuable properties of suspension.

12 cl, 8 ex

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