Natural product containing probiotic microorganisms

FIELD: food industry.

SUBSTANCE: proposed inventions group relates to a fermented and pasteurised liquid natural product, to its production method, application and to a container for the product storage. The fermented and pasteurised liquid natural product is produced based on fruit, vegetables, leguminous crops, herbs and/or nuts, contains living probiotic microorganisms in an amount of 105 - 1015 cells/ml and an excessive portion of non-living probiotic microorganisms. The method for production of fermented and pasteurised liquid natural product consists in addition of probiotic microorganisms (both for living and non-living) into the product fermented and pasterurised liquid base immediately prior to consumption. The produced product may be consumed both for oral and for external application, for example, for body wraps or compresses.

EFFECT: proposed inventions group usage will allow to enhance activation of the immune system.

32 cl, 1 dwg, 1 ex

 

This invention relates to a liquid fermented natural product that contains living probiotic microorganisms, the method of obtaining this natural product and container for storage.

Organic foods are those foods that are derived from nature, such as milk animals. Natural products are those products derived from natural sources such as fruits and vegetables.

For several years there is a tendency towards a healthy, balanced diet. While the consumption of natural products plays an increasingly important role.

The enrichment of natural products, in particular, probiotic bacteria gets in this regard, more and more importance. Probiotic bacteria are defined as viable microorganisms that can have a positive impact on human health.

For example, the balance of the intestinal microflora of humans can be affected by various factors, such as stress, antibiotics, alcohol and depleted ballast substances, food, or diseases of the digestive system, resulting in a natural intestinal microflora is no longer able to protect themselves from the harmful effects of alien microbes. Medication can call the modification of the composition of the intestinal environment, in particular antibiotics and antifungal agents, which destroy part of the intestinal microflora.

Probiotic bacteria help restore the balance of intestinal microflora and maintain it in a stable condition, they change the composition of the intestinal microflora of humans and positively affect the part of the immune system, which is associated with the intestinal wall. Thanks to the production of metabolic waste products such as lactic acid and hydrogen peroxide, probiotic bacteria degrade, for example, the living conditions of undesirable microorganisms in the gut. Their presence in the intestine improves digestive function. Intestinal probiotic bacteria produce, in addition, important substances, such as nicotinic acid, folic acid and pyridoxine.

The most well-known probiotic bacteria are lactobacilli and bifidobacteria, which belong to the order of lactic acid bacteria. To probiotic bacteria bring the desired effect, their consumption should not cause concern for health. In addition, they have in great numbers to come alive in the intestine, there to settle, and should not perish under the action of gastric acids with the passage of the stomach.

The prior art liquid natural products containing probiotic bacteria.

That is, WO 01/58465 A2 describes adding live bacteria of the genus Lactobacillus or bifidobacteria to a pharmaceutically acceptable carrier, such as milk, for the treatment and prevention of intestinal infections in infants.

US 5531988 discloses a dry composition that contains an effective amount of useful microorganisms in the human gut, such as bacteria of the genus Lactobacillus or bifidobacteria, and an effective amount of a composition containing an immunoglobulin, which contributes to normal functioning of the gastrointestinal tract in humans.

WO99/17788 A1 relates to compositions for the treatment of fungal diseases, which, along with live contains also non-living lactic acid bacteria. The composition may be presented in liquid form and, in addition, contain proteins, carbohydrates, fats and vitamins.

As stated above, natural products are also those products which are obtained from natural raw materials. It is known that these natural products can improve the physical health of people, if they are produced using microorganisms. The process by which natural raw materials, such as vegetables, fruits and/or legumes, broken down under the action of microorganisms, such as lactic acid bacteria, is called fermentation. Thanks fermentation increases bio is dostupnost of the raw materials used. Due to the fact that raw materials through fermentation is split into separate components, it may be better absorbed and used, which positively affects the metabolism of the person.

Natural fermented drinks of tea, bread, milk, vegetables or fruit, containing lactic acid bacteria, also known. JP 63251070 And reveals, for example, fruit drink, fermented with lactic acid bacteria such as Lactobacillus bulgaricus, Streptococcus thermophilus or Lactobacillus casei.

Next EP 1153549 B1 describes a liquid natural product, fermented by microorganisms, such as Lactobacillus rhamnosus, which no longer contains live bacteria. It is obtained through multi-stage fermentation process and consists of a large number of decay products, which are applicable to humans.

EP 1289380 B1 relates to a method for producing a food product, such as beverage, which contains viable bacteria of the genus Lactobacillus, and the method comprises adding a mixture of viable and nonviable bacteria of the genus Lactobacillus, leading to inactivation of viable bacteria.

However, it was still known liquid fermented by microorganisms natural products have the disadvantage that, despite its relatively broad specification of the Tr action they are not effective in relation to the immune system mechanisms in the body.

Therefore, it can be considered as an objective of the invention is the creation of liquid fermented (cultured) of the natural product, which is especially broad spectrum of action, in particular by activation of the immune system.

Another object of the invention is creating the most efficient method of producing a liquid fermented natural product.

Finally, the object of the invention is to provide a container for storing liquid fermented natural product, which is a natural product does not lose its high efficiency.

This problem is solved by means of the features set forth in paragraphs 1, 15 and 28 of the claims.

This invention relates to a liquid fermented natural product that contains living probiotic microorganisms in the range from 105up to 1015cell/ml, and the share of non-living microorganisms is in excess.

The dependent claims relate to preferred forms of execution of the natural product according to the invention.

Further, the invention relates to a method of producing a liquid fermented natural product that contains live probiotic mi is reorganize, moreover, the share of non-living microorganisms is abundant and includes the following stages: (i) obtain a liquid fermented natural product, (ii) add the probiotic microorganisms in the range from 105up to 1015cell/ml to the liquid fermented natural product, and (iii) mixed probiotic microorganisms from a liquid fermented natural product immediately before use.

The dependent claims relate to preferred forms of the process according to the invention.

In addition, the invention relates to a container with a liquid fermented natural product that contains live probiotic microorganisms, with the share of non-living microorganisms is in excess, the container has at least two cameras, and in the first chamber contains a liquid fermented natural product, and the second chamber contains at least probiotic microorganisms.

The dependent claims relate to preferred form of container according to the invention.

It was unexpectedly found that joint the combination of a liquid fermented natural product according to the invention with live probiotic micro-organisms and non-living microorganisms has positively the e effect on the human body and, thus, leads to synergism.

A positive effect of the natural product according to the invention is expressed, in particular, as described below.

For example, the various degradation products in fermented natural product much easier digested in the human body, which has a positive effect on the metabolism of the person. In addition, the improved bioavailability fermented natural product improves overall health and human performance.

The use of live probiotic microorganisms helps maintain the health of the gastrointestinal tract. For example, probiotic bacteria can live in the intestines and, thus, to strengthen the part of the immune system, which is associated with the intestinal wall. Due to the formation of products of metabolism, such as lactic acid and hydrogen peroxide, probiotic bacteria worsen the living conditions of the unwanted harmful microorganisms and, thus, shifting the microbial balance in the intestine in the direction of healthy microorganisms. Probiotic bacteria reduce or reduce diarrhea and contribute to the digestion of lactose. In addition, they help in chronic inflammatory bowel disease. Studies have shown that probiotic bacteria also EF is unbiased against allergies. In addition, they can lower cholesterol, reduce the risk of heart disease coronary vessels and reduce the number of fungal infections (mycoses).

Also the presence of non-living microorganisms leads to increased immunity in the human body. Thus, in particular, the cell wall and cell parts nonliving bacteria, such as, for example, a peptide, a glucan, a phospholipid, a polysaccharide and substance Murin, can stimulate the immune system. This immunostimulating effect is explained by the fact that inanimate authentic bacteria always activate at their disposal part autoimmune protection. They act in the body as signaling violations, after which the immune system is mobilized. During this mobilization is increased, e.g. the activity of macrophages. In addition, leukocytes line up. This reaction of the immune system prevents the emergence of anti-inflammatory action similar metabolic pendulum. In addition, it is believed that the main part of the nonliving bacteria is prebiotics. Prebiotic substances can promote the growth of bacteria that are specific to the human gut. It is believed that the main part of the non-living bacteria in the gut serves as food for the probiotic bacteria.

Natural product according to the invention, which combines de is the result of a fermented product and the action of inanimate and living probiotic microorganisms with a synergistic effect, particularly effective and beneficial effect on the human body. He also has a particularly wide spectrum of action.

The figure 1 shows an example of a storage container of the natural product according to the invention.

It turned out that the most beneficial effects on the human organism is in the case when the natural product according to the invention contains living probiotic microorganisms in the range from 105up to 1015cell/ml, and the proportion of non-living microorganisms is in excess compared with live bacteria).

Natural product according to the invention contains probiotic microorganisms, preferably in the range from 106up to 1012cell/ml. the Most preferred number is a number from 108up to 1010cell/ml.

Preferably a natural product according to the invention pasteurized. This product can be obtained, for example, by the method described in EP 1153549 B1.

Natural product according to the invention preferably consists of the yeast enzyme or fermented extract of the raw material. In this case, the starter of raw material means a mixture of substances that contains both soluble and insoluble. Its advantage is that it is rich in insoluble in water ballast substances the problem. The crude enzyme is a concentrate, which is particularly suitable for the consumer and ideal as a healthy source of energy. Extract from a raw material containing the enzyme is, in turn, the filtrate is purified, for example, by centrifugation and/or filtration. From this filtrate to remove the insoluble part. It is a turbid liquid.

Preferably the liquid fermented natural product is a product based on fruits, vegetables, legumes, herbs and/or nuts of any kind. The mixture is considered as not dangerous. Practically any fruit, vegetables or legumes. Preferably use environmentally friendly raw materials.

Preferably the probiotic microorganisms in natural product according to the invention contains, for example, in dried form.

In the preferred form of the natural product according to the invention contains a probiotic microorganism selected from bacteria, fungi, yeast and/or mixtures thereof. Most preferably, the presence of bacteria.

Natural product according to the invention preferably contains as probiotic bacteria at least one bacterium squad Lactobacillales (lactic acid bacteria). In an alternative form of execution of the invention the micro is organizmy are a natural product in the form of a mixture of bacteria detachment Lactobacillales with other probiotic microorganisms.

Lactobacillales is a gram - positive, anaerobic always, in most cases aerotolerant bacteria, characterized in that they produce lactic acid from sugars. They belong to the most significant representatives of the human intestinal microflora. Therefore, the use of Lactobacillales restores the balance of intestinal microflora and keeps it stable. Natural product according to the invention, which contains Lactobacillales, can improve the physical health of people.

To the order Lactobacillales are family Lactobacillaceae, Aerococcaceae, Carnobacteriaceae, Enterococcaceae, Leuconostocaceae and Streptococcaceae.

Preferably a natural product according to the invention contains bacteria of the family Lactobacillaceae. Most preferably natural product according to the invention contains bacteria of the genus Lactobacillus. Even more preferably a natural product according to the invention contains bacteria of the species Lactobacillus rhamnosus. In an unexpected way when studies of blood was found that the use of bacteria of the species Lactobacillus rhamnosus improves immunity. Natural product according to the invention, which contains this type of bacteria, thus, is effective.

Most preferably natural product according to the invention contains bacteria of the species Lactobacillus rhamnosus and at least one other probiotic microorganism in the head of the dependence from the corresponding spectrum.

Preferably a natural product according to the invention contains, in addition, additives, such as, for example, auxiliary plant substances, such as lutein, vitamins, minerals, fatty acids, polysaccharides, polyglycine and/or mushroom extracts.

According to the invention a method of producing a liquid fermented natural product containing live probiotic microorganisms, with the share of non-living microorganisms are in excess, in particular the natural product according to the invention, includes the following steps: (i) obtain a liquid fermented natural product, (ii) add the probiotic microorganisms in the range from 105up to 1015cell/ml to the liquid fermented natural product, and (iii) mixed probiotic microorganisms from a liquid fermented natural product immediately before use.

The method according to the invention preferably is carried out using microorganisms in the range from 106up to 1010cell/ml, as this number is most effective for the human body. Especially, it is preferable to carry out the method according to the invention with the use of microorganisms in the range from 108up to 1010cell/ml, as this number is most Vysokova is effective for the human body.

The term "immediately before use" means the period of time from a few seconds up to 16 hours, which can be between getting a genuine product and its consumption. As a rule, a natural product is consumed in a period of from 1 minute to a maximum of 10 minutes, for example, in the form of a daily dose. Natural product can also be consumed, distributing throughout the day, such as morning and evening with a period of 16 hours. Since the living probiotic microorganisms are added to the liquid fermented natural product shortly before consumption, high efficiency is guaranteed.

Using the method according to the invention it is possible to obtain a liquid fermented natural product especially economically.

Thanks to the method according to the invention is obtained liquid fermented product, which contains living and non-living microorganisms. The share of non-living microorganisms is in excess. This natural product is particularly effective. As previously reported, it is this combination of living and nonliving bacteria has a stimulating effect especially on the immune system. While living bacteria that work in the human body as probiotics, it is believed that part of the nonliving bacteria can act as prebiotics. In addition, RA the various component parts of fermented natural product can help speed up metabolism.

Preferably in the method according to the invention using a liquid fermented natural product that is pre-pasteurized.

Under the pasteurization refers to short-term heating of the substance to 60-90°C to suppress microorganisms. This product can be obtained by a method described, for example, in EP 1153549 B1. According to EP 1153549 B1 pasteurization takes place at the end of the fermentation process, in order to suppress the activity of all living microorganisms in fermented product.

Favorably, because of pasteurization increases the shelf life of the natural product. Natural product with pasteurization does not change its characteristics are stored texture and taste.

In the method according to the invention the microorganisms are added preferably in dried form, as lyophilized microorganisms show a good rate of survival during storage. To the viability of microorganisms have survived for as long as possible, add microorganisms in a liquid fermented natural product immediately before use.

In one preferred form of the method according to the invention, the microorganisms are selected from bacteria, fungi, yeast and/or mixtures thereof. Most preferably used is the use of bacteria.

In the method according to the invention preferably in a liquid fermented natural product as a probiotic bacteria add at least one bacterium squad Lactobacillales (lactic acid bacteria). Lactic acid bacteria belong to the most important representatives of the human intestinal microflora. Found that the replacement of at least one bacteria bacteria detachment Lactobacillales restores the balance of intestinal microflora and can maintain it in a stable condition. Especially good for health to eat at least one bacterium squad Lactobacillales for prevention of gastro-intestinal tract and stimulate the immune system.

Preferably add bacteria of the family Lactobacillaceae. It is most preferable to use the method according to the invention bacteria of the genus Lactobacillus. Even more preferably used in the method according to the invention bacteria of the species Lactobacillus rhamnosus, as they are the most boosting.

In one preferred form of the method according to the invention using at least one probiotic microorganism squad Lactobacillales in a mixture of at least one other probiotic microorganism. As a particularly effective is the combination of bacteria of the species Lactobacillus rhamnosu at least one other probiotic microorganism, depending on the spectrum.

The invention relates, furthermore, to a container with a liquid fermented natural product that contains live probiotic microorganisms, with the share of non-living microorganisms is in excess, the container has at least two cameras, and in the first chamber contains a liquid fermented natural product, and the second chamber contains at least probiotic microorganisms.

Preferably the second chamber contains, in addition, additives, such as, for example, auxiliary plant substances, such as lutein, vitamins, minerals, fatty acids, polysaccharides, polyglycine and/or mushroom extracts. These component parts are preferably in dried form. It turned out that adding a secondary plant substances, such as lutein, vitamins, minerals, fatty acids, polysaccharides, polyglycerol and/or mushroom extracts, in addition, improves the efficiency of the natural product according to the invention. The integration of these component parts is individually and is based on the desired spectrum of action. For example, the sphere of consumption plays a role in the selection of individual components. While women need folic acid, iron, magnesium, zinc and Biotin, men are encouraged replacement of vitamin K, B5, B9, B2. The sportsman who need some sodium, calcium, magnesium, zinc, vitamins E and C.

One of the two chambers is preferably in the shape of a bowl, and the other of the two chambers formed by using a cover, which closes the first chamber. For example, the cover can have an inside thread for screwing.

The camera, which is formed by a cover, preferably closes isolating (separating) layer. The insulating layer may be formed from vegetable fibrous material or polymeric material. Preferably the insulating layer is made of paper or plastics film, as these materials have little tensile strength at break.

The container may be made of glass or polymer material. Most preferably the glass as the liquid natural product may stain polymeric material. In addition, the container may be made of any other material provided that it is suitable for storage of liquid fermented product.

The container can be performed in any arbitrary shape. It is most preferable to use the bottle to keep the natural product according to the invention, since it is convenient to use.

The container according to the invention has the advantage that probiotic bacteria and liquid fermented product can find is separated from each other. Immediately before use when opening the container probiotic bacteria are added to the liquid fermented product, resulting in natural product obtained according to the invention. Therefore, some of the constituent parts of the natural product stored for a long time in the container according to the invention without reducing their effectiveness.

As indicated above, the fermented liquid is a natural product, which is located in the first chamber of the container according to the invention, improves the health and performance of people. Furthermore, its non-living microorganisms enhance human immunity. In addition, it is believed that part of the nonliving microorganisms has a prebiotic effect. Probiotic microorganisms, which are located in the second chamber of the container according to the invention, along with immunostimulating action support the normal functioning of the gastrointestinal tract. When opening the container probiotic microorganisms from the second chamber together with the liquid fermented product in the first chamber that has a positive effect. Obtained in this way is a natural product according to the invention is distinguished by a particularly high efficiency.

The figure 1 presents an example of the implementation of the retention of the natural product coz the ACLs to the invention. Figure 1A shows a container 1 according to the invention resealable bottle with cap. The bottle has two cameras 2, 3. The first camera 2 is made in the form of the tank. According to the embodiment, it is formed inside the bottle. The bottle is threaded. It contains a liquid fermented natural product b. The second chamber 3 is formed by using a cover. According to the embodiment, the cover is a closing cover. The second chamber 3 is closed by an insulating layer 4. In the embodiment, the insulating layer is made of paper. In the inner space of the cover are probiotic bacteria.

The container 1 is designed so that the movement of the cameras 2 and 3 relative to each other, here the movement of the bottle relative to the cover, for example rotation, the second chamber 3 may be opened, for example, when the destruction of the insulating layer (see figure 1B). Thus, the probiotic bacteria contained in the lid can be released into the liquid enzyme product. The container 1, in addition, is designed in such a way that the continuation of the movement, for example the further rotation, the second chamber 3, in the exemplary embodiment, the cover may be completely removed from the first chamber 2 (see figure 1C). From such an open container 1 can consume the liquid fermented natural the product, containing probiotic bacteria. The container may again be closed properly.

The container 1 can have a capacity from 10 to 350 ml. Preferably the container 1 may have a volume of from 10 to 30 ml. of the Most preferred container 1 with a volume of 20 ml, as this number is the recommended daily dose of the natural product according to the invention. This container 1 has the advantage that after opening consumed the entire contents of the container. Natural product according to the invention, thus, can be kept without loss of efficiency.

Natural product according to the invention is a biological product. It can be used both internally and externally. When domestic consumption, as a rule, he is consumed orally as a food product, food product, food supplements, diet product, or as a balanced diet dish. As a rule, take 20 ml per day of the natural product according to the invention (daily dose). This dose may be divided and, for example, be partially consumed in the morning, partly in the evening.

It turned out that a natural product according to the invention can also be used externally on the skin. Proved to be particularly favorable when the liquid fermented natural product was used to wrap, to the presses and it was applied to the affected skin areas. It can be applied directly in the form of an aerosol.

The invention is illustrated by the following examples, but certainly not limited to them.

Example

Liquid fermented natural product produced by a method described in EP 1153549 B1. To this liquid fermented product immediately before use add live bacteria of the species Lactobacillus rhamnosus or a mixture of bacteria Lactobacillus rhamnosus in the amount of 109cell/ml of Probiotic bacteria or a mixture of bacteria then gently mixed with the liquid fermented natural product. Natural product ready for immediate consumption.

1. Liquid fermented and pasteurized natural product based on fruits, vegetables, legumes, herbs and/or nuts, which contains living probiotic microorganisms in the range from 105up to 1015cells/ml, and the share of non-living microorganisms is in excess.

2. Natural product according to claim 1, characterized in that it contains probiotic microorganisms in the range from 106up to 1012cells/ml

3. Natural product according to claim 2, characterized in that it contains probiotic microorganisms in the range from 108up to 1010cells/ml

4. Natural product according to claim 1, characterized in that it consists of a starter, or the starter is on the extract from the raw material.

5. Natural product according to claim 1, wherein the probiotic microorganism is selected from bacteria, fungi, yeast and/or mixtures thereof.

6. Natural product according to claim 5, characterized in that the probiotic microorganisms are bacteria.

7. Natural product according to claim 1, characterized in that it contains probiotic organisms in freeze-dried form.

8. Natural product according to claim 5, characterized in that the probiotic bacteria contain at least one bacterium squad Lactobacillales.

9. Natural product of claim 8, characterized in that these bacteria are bacteria of the family Lactobacillacea.

10. Natural product according to claim 9, characterized in that these bacteria are bacteria of the genus Lactobacillus.

11. Natural product of claim 10, characterized in that these bacteria are bacteria of the species Lactobacillus rhamnosus.

12. Natural product according to claim 1, characterized in that the microorganisms represented by a mixture of Lactobacillales with other probiotic microorganisms.

13. Natural product according to claim 1, characterized in that it further contains a secondary plant substances, vitamins, minerals, fatty acids, polysaccharides, polyglycine and/or mushroom extracts.

14. The method of producing a liquid fermented natural product according to any one of claims 1 to 13, including the taps, are:
(i) receive liquid, fermented and pasteurized natural product based on fruits, vegetables, legumes, herbs and/or nuts,
(ii) add the probiotic microorganisms in the range from 105up to 1015cells/ml for liquid fermented and pasteurized natural product, and
(iii) mixed probiotic microorganisms with liquid fermented and pasteurized natural product immediately before use.

15. The method according to 14, characterized in that the probiotic microorganisms are added to a liquid fermented natural product in the range from 106up to 1012cells/ml

16. The method according to item 15, wherein the probiotic microorganism is added to a liquid fermented natural product in the range from 108up to 1010cells/ml

17. The method according to 14, characterized in that as probiotic microorganisms add bacteria, fungi, yeast and/or their mixture.

18. The method according to 17, characterized in that as probiotic microorganisms add bacteria.

19. The method according to 14, characterized in that the probiotic microorganisms add in dried form.

20. The method according to 17, characterized in that the added probiotic bacteria contain at least one bacterium otra is and Lactobacillales.

21. The method according to claim 20, characterized in that the added bacteria are bacteria of the family Lactobacillacea.

22. The method according to item 21, wherein the added bacteria are bacteria of the genus Lactobacillus.

23. The method according to item 22, wherein the added bacteria are bacteria of the species Lactobacillus rhamnosus.

24. The method according to 14, characterized in that at least one microorganism of the detachment Lactobacillales are used in a mixture with at least one other probiotic microorganism.

25. The container (1) with the liquid fermented natural product according to any one of the preceding claims 1 to 13, and the container (1) has at least two chambers (2, 3), while in the first chamber (2) contains a liquid fermented and pasteurized natural product, and the second chamber (3) contains at least probiotic microorganisms, and the second chamber (3) is made with the possibility of opening due to the relative movement of the chambers (2, 3).

26. The container A.25, characterized in that one of the two chambers (2, 3) is made in the form of the tank, and the other of the two chambers is formed by a cover, which closes the first chamber (2).

27. The container A.25, characterized in that the second chamber (3) has an insulating layer.

28. The container A.25, characterized in that the first chamber (2) and the second chamber (3) are threaded.

29. The container according to claim 2, characterized in that the second chamber (3) additionally contain auxiliary plant substances, vitamins, minerals, fatty acids, polysaccharides, polyglycine and/or mushroom extracts.

30. The use of the natural product according to any one of claims 1 to 13 for internal and external use.

31. The application of article 30 as a food product.

32. The application of article 30 when the wrap or wraps.



 

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FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of a functional food product immediately consumed as a preventive food product. The functional food product with hypoglycemic properties consists of vegetable phospholipids, ascorbic acid, fat-soluble vitamins and sugar or its substitute, water-soluble vitamins B1, B2 and B6, ferric sulphate, a dry water-soluble extract of rosehips and a dry water-soluble extract of common licorice roots. The product components are used at the following wt %: vegetable phospholipids - 4.50-6.00, ascorbic acid - 2.50-3.00, vitamin E - 0.40 - 0.60, β-carotene - 0.05-0.10, sugar or its substitute - 2.00 - 2.50, vitamin B1 - 0.04 - 0.06, vitamin B2 - 0.04 - 0.06, vitamin B6 - 0.08-0.10, ferric sulphate - 0.05 - 0.10, dry water-soluble extract of rosehips - 40.00 - 45.00, dry water-soluble extract of common licorice roots - balance.

EFFECT: invention allows to produce a new product having enhanced hypoglycemic properties.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of a functional food product immediately consumed as a preventive food product. The functional food product with ergogenic properties consists of vegetable phospholipids, ascorbic acid, fat-soluble vitamins - vitamin E and β-carotene, sugar or its substitutes, water-soluble vitamins B1, B2 and B6, ferric sulphate, a dry water-soluble extract of rosehips and a dry water-soluble extract of common licorice roots. The product components are used at the following wt %: vegetable phospholipids - 4.50-6.00, ascorbic acid - 2.50-3.00, vitamin E - 0.40-0.60, β-carotene - 0.05-0.10, sugar or its substitute - 2.00-2.50, vitamin B1 - 0.04-0.06, vitamin B2 - 0.04-0.06, vitamin B6 - 0.08-0.10, ferric sulphate - 0.05-0.10, dry water-soluble extract of rosehips - 40.00-45.00, dry water-soluble extract of common licorice roots - balance.

EFFECT: invention allows to produce a product with high ergogenic properties.

1 tbl, 2 ex

FIELD: food raw and industry.

SUBSTANCE: invention relates, in particulate, to new nutrient sources of trace elements with using the milk proteins hydrolyzate enriched with trace elements. The nutrient chelate complex comprising the milk proteins hydrolyzate and trace elements bound to chelate compounds comprises trace elements in the range of concentrations 1-30 mg/g being from that at least 90% are in an organic form. Invention provides the preparing the nutrient source of trace elements with high assimilability of its components, improved functional properties and reduced adverse unfavorable effect in overdosing due to the elevated content of trace elements in organic form in its composition.

EFFECT: valuable properties of complex.

3 cl, 6 ex

FIELD: food raw and industry.

SUBSTANCE: invention relates, in particulate, to new nutrient sources of trace elements with using the milk proteins hydrolyzate enriched with trace elements. The nutrient chelate complex comprising the milk proteins hydrolyzate and trace elements bound to chelate compounds comprises trace elements in the range of concentrations 1-30 mg/g being from that at least 90% are in an organic form. Invention provides the preparing the nutrient source of trace elements with high assimilability of its components, improved functional properties and reduced adverse unfavorable effect in overdosing due to the elevated content of trace elements in organic form in its composition.

EFFECT: valuable properties of complex.

3 cl, 6 ex

FIELD: food raw and industry.

SUBSTANCE: invention relates, in particulate, to new nutrient sources of trace elements with using the milk proteins hydrolyzate enriched with trace elements. The nutrient chelate complex comprising the milk proteins hydrolyzate and trace elements bound to chelate compounds comprises trace elements in the range of concentrations 1-30 mg/g being from that at least 90% are in an organic form. Invention provides the preparing the nutrient source of trace elements with high assimilability of its components, improved functional properties and reduced adverse unfavorable effect in overdosing due to the elevated content of trace elements in organic form in its composition.

EFFECT: valuable properties of complex.

3 cl, 6 ex

FIELD: medicine, pediatrics.

SUBSTANCE: invention relates to improved compositions for children nutrition. Composition for children nutrition comprises protein component with the content of phosphorus less 0.75 g per 100 g of protein and lipid component easily digested by baby wherein palmitic acid residues are above 10% of total fatty acid residues presenting in triglycerides, and the content of triglycerides with residue of palmitic acid at position sn2 is at least 30% of indicated palmitic acid residues. Method for preparing protein hydrolyzate involves hydrolysis of the parent protein material with the content of phosphorus less 0.75 g per 100 g of protein with combination of trypsin, at least one endoproteinase and at least one exoproteinase. Invention provides preparing the composition for children nutrition providing reducing constipations, discomfort in stomach region and gastroenteric disorders.

EFFECT: improved preparing method, valuable properties of composition.

23 cl, 5 ex

FIELD: liqueur and vodka industry.

SUBSTANCE: vodka comprises the following components per 1000 dal: aqueous-alcoholic infusion of nonpolished brown rice of the 1-st blend, 1.4-1.8 l; nutrition supplement "Kapilar", 0.07-0.08 kg; sorbitol, 0.226-0.230 kg; 65.8%-th sugar syrup, 7.8-8.2 kg; aqueous-alcoholic liquid, the balance, to provide the strength 40%. Rice infusion of the 1-st blend is prepared by infusion of 0.36-0.40 kg of nonpolished brown rice with 1.8-2.1 l of aqueous-alcoholic liquid with the strength 60% for 5 days. Invention provides preparing vodka enriched with biologically active components and eliciting improved organoleptic properties: the presence of pleasant cognac tint in taste and aroma of vodka.

EFFECT: valuable properties of vodka.

2 cl, 2 ex

FIELD: food industry.

SUBSTANCE: while dough mixing one should apply food biologically active additive named "sea buckthorn paste" as an aqueous suspension at the quantity of about 3-15% against flour weight. The innovation provides enrichment of products with biologically active substances.

EFFECT: increased quality of food products.

2 ex, 4 tbl

FIELD: food-processing industry, in particular, production of canned snack food from raw plant material.

SUBSTANCE: method involves preparing raw plant components; preparing media liquid including flavor, and/or aromatic, and/or biologically active additives and component for preventing plant components from cooking; packing said components into cans; providing pressurization and sterilization. Preparation used as component for preventing plant components from cooking is produced by sequential extracting of Mortierella spinosa var. sterilis with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue.

EFFECT: improved organoleptical properties of ready food and minimal changing of taste, color and aroma of plant components in the course of canning.

FIELD: food-processing industry, in particular, production of canned snack food from raw plant material.

SUBSTANCE: method involves preparing raw plant components; preparing media liquid including flavor, and/or aromatic, and/or biologically active additives and component for preventing plant components from cooking; packing said components into cans; providing pressurization and sterilization. Preparation used as component for preventing plant components from cooking is produced by sequential extracting of Mortierella nantahalensis with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue.

EFFECT: improved organoleptical properties of ready food and minimal changing of taste, color and aroma of plant components in the course of canning.

FIELD: food-processing industry, in particular, production of canned snack food from raw plant material.

SUBSTANCE: method involves preparing raw plant components; preparing media liquid including flavor, and/or aromatic, and/or biologically active additives and component for preventing plant components from cooking; packing said components into cans; providing pressurization and sterilization. Preparation used as component for preventing plant components from cooking is produced by sequential extracting of Mortierella spinosa with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue.

EFFECT: improved organoleptical properties of ready food and minimal changing of taste, color and aroma of plant components in the course of canning.

FIELD: food-processing industry, in particular, production of canned snack food from raw plant material.

SUBSTANCE: method involves preparing raw plant components; preparing media liquid including flavor, and/or aromatic, and/or biologically active additives and component for preventing plant components from cooking; packing said components into cans; providing pressurization and sterilization. Preparation used as component for preventing plant components from cooking is produced by sequential extracting of Mortierella gamsii with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue.

EFFECT: improved organoleptical properties of ready food and minimal changing of taste, color and aroma of plant components in the course of canning.

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