Method for production of fermented product using natural material and food product or product of medical purpose containing fermented product produced by such method

FIELD: food industry.

SUBSTANCE: invention relates to a fermented product and such fermented product production method and may be used for metabolic syndrome prevention. The fermented product produced by way of addition of food microorganisms into grains of a crop selected from among barley, oat, rye, triticale, sorghum or a mixture thereof and the grains fermentation with such food microorganisms.

EFFECT: method allows to reduce carbohydrates content and increase that of beta-glucan in the fermented product.

17 cl, 3 tbl, 1 ex

 

The technical FIELD TO WHICH the INVENTION RELATES

The present invention relates to a method for producing a fermented product of natural materials containing nucleic acid in an amount of from 3 to 4 g or less when the protein content of 70 g or the content of dietary fiber 24 g in fermented product by adding microorganisms for fermentation to reduce the content of carbohydrates and increase in the content of beta-glucan in natural materials, fermented product of natural materials obtained by the above method, and the food product or the product for medical purposes, including specified fermented product.

The prior art PRIOR to the INVENTION of

Unlike past years, many people in the modern world suffer from obesity due to excess calories and lack of physical activity, or they are subject to very high risk of developing obesity. It is clear that obesity, which is called the disease of our time, caused mainly by excessive calorie consumption and transition people from physical activity to mental activity.

Obesity may experience complications such as heart problems, hypertension, diabetes and the like, and it becomes a mental burden for people in the modern the world, who wants to support physical beauty in addition to vital needs, including clothing, food and shelter. According to statistics, obesity is very common, found that in 1998 in Korea from metabolic syndrome suffered to 19.9% of the adult male population and 23.7% of the adult female population. In America and Europe, where the diet of the population, as a rule, more animal protein, rich in fat, the percentage is even higher.

Of course, to prevent obesity, you need to consume the appropriate amount of calories and get the necessary exercise. However, people are very hard to control the desire to eat, and also at a very stressful modern life it is very difficult to obtain during the day, the necessary physical activity. Additionally, although a healthy diet includes a wide range of nutrients, in real life it is very difficult to make each dish was prepared based on the accurate calculation of the nutritional value. When people get older, consume excessive amounts of fat and carbohydrates, the body in the abdomen and thighs is deposited excess fat, which directly leads to obesity. In particular, the deposition of fat in the abdomen, it can cause severe metabolic syndrome.

According to the results of scientific research is to the amount of carbohydrates that can accumulate in the human body, limited, is in the range from about 1000 to 2000 kcal. However, the accumulated fat can amount to tens of thousands of calories. Therefore, the excess carbohydrates are easily transferred in the form of neutral fat, postponed, mainly around the intestines. On the other hand, even when the consumption of large amounts of proteins they accumulate in the human body in relatively small amounts compared to carbohydrates and fats. However, consumption in excess of the required normal, proteins also accumulate in the human body, and as a result, their utilization can cause stress on the liver and kidneys.

Recently, in connection with the syndrome of obesity and metabolic syndrome stands out is beta-glucan, which is a member of the family of dietary fiber. This assumption was made not only on the basis that it can reduce fat mass and reduce the size of fat cells that accumulate around the intestines, and on the basis of its effectiveness for reducing the content of neutral triglycerides in the human body, which is associated with obesity (Soon Ah Kang et al., 2002, J. Korean Soc. Food Sci. Nutr. 31(6), 1052-1057; Ho-Seog Moon et al., 2002, Korean J. Food Sci. Technol. Vol 34, No 4, PP 678-683; Jue Li, Takashi Kaneko et al., Metabolism, Vol 52, No 9 (September), 2003, the Tr. 1206-1210).

In addition it was suggested the importance of protein intake. During growth the consumption of large amounts of protein plays a huge role for a man. For people of middle age appropriate protein intake is still important, given that even with a small excess consumption of protein accumulation in their body relatively small, can be caused by a long-lasting feeling of satiety, because their digestion in the human body requires quite a long time, and muscle mass decreases sharply when people get older.

As mentioned above, prevention and treatment of obesity in humans appear to be quite simple. However, due to the habit of improper nutrition and poor man's will, the population of obese people is growing, and socio-economic loss from obesity are much more than expected.

Description of the INVENTION

The TECHNICAL PROBLEM SOLVED by the PRESENT INVENTION

The present invention aims at solving the above problems.

In particular, the present invention relates to a food product or the product of medical appointment with a relatively low calorie, low carbohydrate and fat and high content of beta-glucan, where the product is produced by way of a control nucleic acid, not PR is conductive to the emergence of any problems when consumed it in large quantities, the content of carbohydrates, which can be easily accumulated in the human body, reduced, aroma and taste improved, and the content of beta-glucan increased by fermentation using microorganisms, the result of which can be overcome disadvantages of natural materials, which can effectively be consumed by people suffering from obesity or metabolic syndrome, or those who wish to take preventive measures.

MEANS FOR SOLVING TECHNICAL PROBLEMS

To solve the above problems, the present invention proposes a method of obtaining a fermented product of natural materials, in which the natural materials add microorganisms for fermentation to improve the content of beta-glucan, while reducing the carbohydrate content and controlling the content of nucleic acids.

Additionally, the present invention relates to a fermented product obtained by the above method.

Additionally, the present invention relates to a food product or the product for medical purposes, including specified fermented product.

The TECHNICAL RESULT of the PRESENT INVENTION

According to the present invention can convert different types of natural materials that are considered low-grade, depriviation is on flavor and taste compared to other food products, obtaining high-quality product with a high content of beta-glucan with an attractive aroma and taste that can provide a sense of satiety even when consumed in small quantities.

Various types of functional food products associated with obesity, in the present market, quite expensive, compared with the effective ingredients included in their composition, and mostly they are produced artificially. However, since the product of the present invention is produced by fermentation, that is, the natural way, it is pretty cheap considering the effective components in its composition. Additionally, because it has excellent stability, it can safely and conveniently be consumed by all people suffering from obesity or metabolic syndrome, or for their prevention.

In particular, according to the present invention for a patient suffering from severe form of obesity or metabolic syndrome, and therefore require urgent treatment, can be obtained very low-calorie product that is essentially based on dietary fibers, including beta-glucans. For patients with less severe obesity or metabolic syndrome, or for people who want to take preventative measures can be derived product including dietary fiber, including beta-glucans and proteins in a suitable amount, and it usually can be eaten as a functional substitute for regular meals.

In the future, the product of the present invention, which can be useful and convenient to consume, can also cause a steady demand for the products of farmers growing crops.

Given that in the future physical labor will be replaced by a machine, and people are mainly engaged in mental activities, intellectual work in accordance with the accelerated transformation of the society in the society, mainly based intellectual services will be needed food or medical products, which are substantially different from those available on the market currently. In this case, the product of the present invention, with excellent aroma and taste and is easily absorbed also useful for the prevention and treatment of physical disorders, such as obesity and metabolic syndrome caused by excessive mental activity, and can be used as a substitute for regular diet with proper levels of protein, and therefore it will become in the future an important food product and/or product for medical purposes.

EMBODIMENTS of the INVENTION

To achieve the goals of nastoyascheevremya, the above, the present invention relates to a method for producing a fermented product of natural materials containing low amounts of carbohydrates and high content of beta-glucan, comprising the following stages:

the addition of food organisms for natural materials for fermentation; and

the control nucleic acid during or after the stage of fermentation.

In particular, the present invention relates to a method for producing a fermented product of natural materials containing low amounts of carbohydrates and high content of beta-glucan, which includes stages:

fine grinding and liquefied natural materials;

the addition of food microorganisms for fermentation to finely crushed and liquefied natural materials obtained above;

the control nucleic acid during or after the stage of fermentation;

concentrating or drying the resulting fermented product, in which the nucleic acid control; and

giving texture, aroma and taste of the resulting concentrated or dried fermented product.

A method of obtaining a fermented product of natural materials according to the present invention may further include stage saccharification after the fine is melcene and liquefaction of natural materials.

A method of obtaining a fermented product of natural materials according to the present invention includes a step of adding microorganisms for fermentation to natural materials. Examples of food microorganisms include fungi, yeast, bacteria and the like. Examples of fungi includeFusarium spp., Aspergillus spp., Rhizopus spp.and things like that. Examples of yeast includeSaccharomyces spp.and things like that. Examples of bacteria includeBacillusand the like, but are not limited to. Specific examples of food microorganisms mentioned above, can be aFusarium venenatum, Aspergillus oryzae, Aspergillus awamori, Rhizopus microsporus, Saccharomyces cerevisiae, Bacillus B. megaterium, Bacillus subtilisand the like, but are not limited to.

The preferred microorganism is yeast. More preferablySaccharomyces cerevisiae.

The fermentation method using the above microorganisms can vary depending on the types of microorganisms, fermentation conditions and environment of the fermentation and the like. The conditions of fermentation and the fermentation medium are well known from the prior art and can be used in the present invention. For example, the yeast may be cultured at a temperature of 30°C in YPD medium, and, if necessary, can be selected aerobic conditions.

The above nature which materials can be barley, wheat, triticale, rye, sorghum, oats, rice, corn, Adlai, millet cultural, millet present, potatoes, sweet potatoes, and the like, but are not limited to. Additionally, these natural materials can be either with each other or with other natural materials and then used.

These natural materials can include water-soluble components and water-insoluble components. Water-insoluble components can affect the aroma and taste of the food product. However, when fermentation aroma and taste is improved and also can be improved digestion of food. In the fermentation process can also be obtained components that have beneficial effects.

According to the method according to one variant embodiment of the present invention before fermentation of natural materials can be divided into water-soluble and water-insoluble components, and then only water-soluble components can be subjected to a fermentation process. Water-insoluble components may be combined with the fermented product obtained after the fermentation process. When the fermentation process is carried out with the use of only water-soluble components, mixing and air flow inside the tank for fermentati is improved the efficiency of fermentation can be increased, and can be prevented separation of other nutrients together with microorganisms at the time of control of the content of nucleic acids by removing microorganisms from fermented product after termination of the fermentation process.

Additionally, the method according to the present invention includes a step of control nucleic acids during or after the stage of fermentation. The way of the control nucleic acid comprises a method completed fermentation by minimizing the production of microorganisms during the stage of fermentation and the way to reduce their content due to partial or complete removal of microorganisms from fermented product obtained after the termination stage of fermentation.

One way of minimizing the production of microorganisms in the fermentation process is the way in which the fermentation is carried out while maintaining the ratio of carbon/nitrogen (C/N ratio) at a relatively high level. In particular, the above C/N ratio is in the range of 12.1 to 31,9. In this case, the fermentation hardly occurs at the initial stage, and complete fermentation takes a very long time. For example, it may take up to 96 hours to complete fermentation compared the Yu normal period of time within 48 hours.

Additionally, if necessary, of the fermented product obtained directly by processing, nucleic acids can be removed after completion of the fermentation process. Examples of the method of removing nucleic acids include laser radiation, processing, thermal shock, sonication, alkaline lysis, and the like, but are not limited to.

To solve the problems associated with obesity and metabolic syndrome, the ultimate goal of the present invention to provide a product that meets the following aspects:

1. It should give a feeling of fullness when consumed even a small amount.

2. He must have a high content of beta-glucan and, therefore, can be used for the prevention and treatment of metabolic syndrome.

3. It should include proteins on appropriate consumption level as a substitute for regular meals.

4. He should have excellent taste and aroma to please everybody.

5. He should be relatively low.

According to the first aspect of natural materials, which can give a feeling of satiety even when the consumption of only a small number, contain many different dietary fibers and proteins on the middle tier, and a very small amount of fat, therefore they are very suitable for use in the present who eat the invention, with regard to the object of the invention described above. However, the content of beta-glucan varies significantly among different natural materials.

It was found that natural materials are such a food product that can safely consume people suffering from obesity or metabolic syndrome, due to their relatively low in calories per gram, and a very low content of nucleic acids.

However, it is also true that people try to avoid such natural materials, because they have poor taste and contains carbohydrates, which are easily accumulate in the body, while the content of beta-glucan is not high enough. Beta-glucan and other components in the composition of these natural materials are comparable with those included in other crops, and the results are shown in table 1.2. It was also confirmed that, depending on the degree of polishing, grade and moisture content of each component can be varied.

Table 1
Comparison of the structural coefficient of the main components included in the composition of some natural materials
BarleyOatsMilletSorghum
Carbohydrates64,057,068,066,1
Fat2,1the 4.7a 3.92,8
Proteinto 12.014,3the 9.79,6
Dietary fiber11,210,78,010,3

Table 2
Comparison of the structural factor beta-glucan that is part of some natural materials
The type of cerealAnderson and others (1978)Henry (1985)Joergensen and others (1988)McCleary & Glennie-Holmes (1985)Prentice and others (1980)Lee and others (2001)
Barley5,014,364.09 to4,436,3of 4.45
Oats2,503,37with 3.274,08the 5.73,54
Rice0,130,10-0,04--
Wheat0,540,650,480,601,40,54
Rye1,931,891,481,652,41,53
Triticale0,340,650,700,511,2-
Sorghum --0,26-1,0-
Corn--<0,000,12--

1. Anderson et. al., 1978 J. Inst. Brew. 84, 233-239.

2. Henry, R. J. 1985 J. Sci. Food Agri., 36, 1243-1253.

3. Joergensen et. al., 1988 AGRIS, Vol. 53(5) p. 287-296.

4. McCleary and Glennie-Holmes 1985 J. Inst. Brew. 91, 285-295.

5. Prentice et. al., 1980 Cereal Chem. 57: 198-202.

6. Young-Tack Lee. 2001 Korean J. Food & Nutri. Vol. 14. No. 3, 233-238.

Among the above natural materials was first selected and used to produce a food product of the present invention barley, because it includes a lot of dietary fiber, which provide a feeling of satiety, and beta-glucan, which is useful for the prevention and treatment of metabolic syndrome. From the point of view of the physical properties of the obtained product, the advantages and disadvantages of barley is not much different from those of the natural materials listed above. The advantage of barley is that it contains a lot of dietary fiber and has a high content of beta-glucan, a relatively low calories and almost no fat. However, a disadvantage is that it has a reasonable price the e protein and high carbohydrate content, and it is also difficult to digest and has a very pleasant taste.

According to the present invention, this problem can be solved by means of fermentation using microorganisms thus, to reduce the amount of carbohydrates that can easily accumulate in the body, increase the content of beta-glucan, which may be prophylactic and treat obesity and metabolic syndrome, and at the same time significantly improve its digestibility, taste and aroma.

A brief description of the process of obtaining a fermented product from barley according to the present invention are listed below:

1. Barley is polished or partially polished, and, if necessary, use without any polishing.

2. After washing spend pulverisation when using the mill for fine grinding. If necessary, fine grinding is not performed.

3. Last pulverisation barley oiaut, Osharova and fermented. If necessary, the stage of saccharification is omitted.

4. Ochrany barley is placed in a tank for fermentation and add various materials required for growth of microorganisms, and carry out the fermentation. If necessary, can be fermented only water-soluble components after their separation, when a wrong is workie in the water components are stored separately and later added back at some stage.

5. With regard to use of microorganisms that use yeast as they have proved to be safe, and know that they are very useful for a person.

6. Nucleic acid control, or by separation of the yeast from the centrifuge after the fermentation or fermentation method, which can minimize cell mass of microorganisms. Also, the nucleic acid can be controlled directly by the processing of the fermented product obtained after the fermentation.

7. In the case of fermenting only the water-soluble components after their separation from the water-insoluble components of the water-insoluble components are stored separately and added back to the fermented product, in which the control nucleic acid. Additionally, in the case of using only the fermented product there is no need to add water-insoluble components back into the product.

8. Finally, the fermented product that has undergone various treatments, processed to give texture, aroma, taste and similar to getting ready a food or product for medical purposes. In this case, it may be added to the concentration step or drying.

As for the ways of the decree the data above, below are five typical ways.

Method 1

Raw materials - fine grinding - liquefaction - saccharification (may be waived) - fermentation - separation of yeast concentration or drying - giving texture, aroma and taste.

Method 2

Raw materials - fine grinding - liquefaction - saccharification (may be waived) - fermentation while minimizing the production of microorganisms-concentration or drying - giving texture, aroma and taste.

Method 3

Raw materials - fine grinding - liquefaction - saccharification (may be waived) - fermentation of water-soluble components only after their separation from the water-insoluble components, a branch of the yeast - combine solution after separation of the yeast with the water-insoluble components - concentration or drying - giving texture, aroma and taste.

Method 4

Raw materials - fine grinding - liquefaction - saccharification (may be waived) - fermentation of water-soluble components only after separating them from the water-insoluble components - separation of yeast concentration or drying - giving texture, aroma and taste.

Method 5

Raw materials - fine grinding - liquefaction - saccharification (may not be) - the enzyme is tion - the control nucleic acid processing fermented product concentration or drying - giving texture, aroma and taste.

The target product is essentially designed for people with obesity and metabolic syndrome or people at risk of development of obesity and metabolic syndrome for weight control and body fat, particularly the body fat accumulating around the intestines. Thus, when it is consumed in excessive quantities, it is necessary to take into account the different risks associated with high concentrations of uric acid, and so, therefore, it is necessary to control nucleic acid in the product of the present invention. Since nucleic acids have high content of purines, in particular, people suffering from gout should strictly control your daily diet. Therefore, the stage control nucleic acids upon receipt of the product is absolutely necessary.

Additionally, since the United Nations recommends that you consume in a day only from 3 to 4 g of nucleic acid, so that an ordinary person could consume an adequate amount of the product of the present invention, of course, necessary stage of the control nucleic acid.

For comparison, it is known that the consumption of dietary fiber to who should be 24 g / day, and protein 70, Thus, can be easily computed maximum level of the relative content of nucleic acids in comparison with the final product.

The level of control and method control nucleic acid can vary depending on the composition of the finished product. If the method of control nucleic acids, in which the yeast is separated from the fermented product, it is possible that some of the nutrients are also removed together with yeast due to the characteristics of the process.

However, although the yeast is an excellent food product, including high-quality proteins, from the point of view of the content of nucleic acids, they contain almost seven times the quantity of nucleic acids compared with those included in the sardines, which are one of the foods rich in nucleic acids. In particular, it is known that the content of nucleic acids in yeast is from about 6 to 12% by dry weight.

When fermentation liquid in which the controlled nucleic acid, and water-insoluble components are combined with each other, depending on the specification of the finished product, their ratio can be changed, and therefore, can be obtained from various kinds of products.

Additionally, when using only races who worimi in water dietary fiber, including beta-glucan, water-insoluble components may be combined with them.

Additionally, each of the components may first be concentrated or dried and then the components can be combined with each other, or they may be first combined and then concentrated or dried together. Additionally, any of the components may first be concentrated or dried and then combined with the other and then re-drying.

To give texture concentrated or dried product in the final stages of obtaining can be used by various processing methods. For example, you may be given the texture of the beef, the texture of the bread, the texture of the snack and the like. At the stage of processing to impart a texture can be used in the molding process of extrusion. For the process of extrusion molding can be adjusted structural coefficient of raw materials, the additional amount of raw materials, moisture content, screw rotation speed, the temperature of the heating cylinder and the like. In this case, the molding process of extrusion can be carried out under conditions in which the moisture content is increased to about 40%, the temperature of the support is from about 100 to 170°C and a pressure ranging from 100 (0,6895 MPa) to 1000 (6,895 MPa) pounds to attny inch. To get the texture of the protein can be used the cooled die or a circular die.

To achieve the other purposes of the present invention the present invention relates to a fermented product of natural materials obtained by the method according to the present invention, where the fermented product has a low carbohydrate content and high content of beta-glucans. Fermented natural product materials include fermented product, which for fermentation use of food microorganisms and control nucleic acids. Description of food microorganisms, natural materials and control nucleic acids described above.

Additionally, the present invention relates to a product containing fermented product of natural materials according to the present invention. The product may be a food product or the product for medical purposes. The food product or the product for medical purposes according to the present invention may consist of a fermented product of natural materials or may include other additives. Examples of additives include proteins, fat, carbohydrates, dietary fiber, beta-glucan, inorganic salts, vitamins and the like, but are not limited to. For fermentation method of the present invention can be used Supplement. As the inorganic salt used MgCl2, KCl, NaCl, Ca lactate, citrate, ammonium iron and the like. As the use of vitamins vitamin B1vitamin B2, vitamin b6, nicotinic acid amide, vitamin C, and the like. As a source of nitrogen use sodium nitrate (NaNO3), aqueous ammonia (NH4OH), ammonium carbonate ((NH4)CO3), ammonium chloride (NH4Cl), ammonium phosphate ((NH4)HPO4), peptone (Peptone), seiton (Soytone), tripton (Tryptone), yeast extract, soybean meal, malt extract, and the like, but is not limited to them.

Product by one of the following embodiments of the present invention is characterized in that it contains a nucleic acid in an amount of from 3 to 4 g or less when the protein content of 70 g or the content of dietary fiber 24 g in fermented product. Because the daily rate of consumption is 70 grams of protein and 24 grams of dietary fiber, as well as the United Nations recommends that you consume from 3 to 4 g of nucleic acids in the day, preferably the product of the present invention has a content of nucleic acids in an amount of from 3 to 4 g or less when the protein content of 70 g or the content of dietary fiber 24 g in fermented product.

Product by one of the following embodiments of the present invention can be and is used for the prevention and treatment of obesity and metabolic syndrome. In particular, since the food product or the product for medical purposes according to the present invention is a delicious, low calorie and can provide a feeling of fullness, it can be used for the prevention and treatment of obesity and metabolic syndrome.

The fermented product according to the present invention can be obtained by fermentation of any type of microorganism, and when carrying out fermentation with microorganisms can be improved taste and aroma of natural materials.

Preferably the microorganisms are yeast, and natural materials can be barley, oats, rye, triticale, sorghum, or their mixture.

In the product according to one variant embodiment of the present invention, the content of beta-glucan from the total mass of the product is preferably of 0.26 to 1.0 wt.% or more, in the case when natural materials are sorghum or mixture, including sorghum. Preferably 0,34-1.2 wt.% or more, in the case when natural materials are triticale or mixture, including triticale. Additionally, 1,48-2.4 wt.% or more, in the case when natural materials are rye or a mixture containing the rye. The mixture, including sorghum, may include barley, tapioca and the like, for example, in addition to sorghum.

The product is about one of the variants of the embodiment of the present invention, the content of beta-glucan from the total mass of the product is preferably 2.5 to 5.7 wt.% or more, in the case when natural materials are oats, or a mixture, including oats. Additionally, 4.09 to 6.3 wt.% or more, in the case when natural materials are barley or mixture, including barley.

The reason for limiting the content of beta-glucans, as described above, is that the above limits the content of beta-glucans are those to each fermentation from natural materials, since the content of beta-glucan incorporated into a product obtained after the fermentation of each of the natural materials with microorganisms, increased compared with the content of beta-glucan, initially present in unfermented natural materials. Therefore, when the content of beta-glucan low, then the product of the present invention may further comprise it. Additionally, the product according to the present invention has a protein content higher than that in natural materials to fermentation.

The following are the advantages of the present invention compared to traditional commercial technologies:

1. Using readily available natural materials, or a mixture thereof can be easily obtained at a low price food product or the product for medical purposes with a high content of beta-glucan, but low in carbohydrate is in, which can be used for the prevention and treatment of obesity and metabolic syndrome.

2. The food product can be greatly improved by the introduction of biochemical changes in the components, which have a negative impact on the taste and aroma, as well as flatulence. Given that one of the reasons gas are microorganisms, generating gas, living in the large intestine and promote the fermentation of polysaccharides that are not digested and not absorbed in the small intestine, the product of the present invention can carry out biochemical changes of some polysaccharides by fermentation of microorganisms, the gas can be prevented to a greater extent than in the case when natural materials are consumed as such.

3. No waste, which is one of the disadvantages faced by fermentation in the industry.

4. Easy and low cost can be derived food product or the product for medical purposes that is used for the prevention and treatment of obesity and metabolic syndrome, and can be consumed as a functional substitute for regular meals.

Hereinafter the present invention will be described in more detail with reference to the following examples. However, they are only shown for the specific example embodiment of the present invention and do not limit the scope of the claims of the present invention.

EXAMPLES

Example 1: obtain a fermented product made from barley.

(1) preparation of raw material (barley)

Commercially available barley is subjected to fine grinding to an average particle size of 500 μm using a pin mill.

(2) Liquefaction and saccharification

Last pulverisation of the barley dissolved by the end of the dry substance concentration of 13.8% and with stirring until the solution homogeneity. After adding α-amylase (Termamyl 120L) in an amount of 1% relative to the dry matter of barley bring the pH to 6.3, the reaction mixture is held for 3 hours at an incubation bath at 95°C.

The solution obtained after the liquefaction, slowly cooled to a temperature of 62°C and the pH was adjusted to 4.2 by adding 50% sulfuric acid. Then for saccharification add amyloglucosidase (AMG 300L) in an amount of 2% relative to the dry matter of barley, and then the mixture for 20 hours is the reaction to the incubation bath at a temperature of 62°C.

(3) Separation of water soluble and water insoluble components

Ochrany the solution obtained above liquefaction and saccharification, centrifuged at 4,910×g for 10 minutes (MF 600, Hanil Science Industrial Co., Korea) for separation of water-insoluble and water-soluble components 17 the ACC.% and 83 wt.% respectively.

(4) Culture and fermentation

The microorganisms used in this example represent a bakery yeast (Saccharomyces sp.), which are cultivated on a solid nutrient medium YPD with 2% (mass/vol) glucose, 2% (mass/vol) peptone, 1% (mass/vol) yeast extract and 1.5% (weight/vol) agar at 4-day cycle of cultivation at 25°C.

The primary inoculum is produced by inequilibrium part of yeast cultivated on a solid nutrient medium in liquid YPD YPD medium with 2% (mass/vol) glucose, 2% (mass/vol) peptone and 1% (weight/vol) yeast extract (250 ml conical flask, 50 ml working volume) and cultured for 24 hours at a temperature of 30°C at 150 rpm.

Secondary inoculum is produced by inequilibrium primary inoculum in liquid YPD medium (1% volume/volume) and cultured for 12 hours at a temperature of 30°C at 150 rpm.

For the main culture using 5 l tank for fermentation (Liflus GX, Biotron, Korea). Sterilization is carried out at a temperature of 121°C for 20 minutes. In the environment obtained by adding a source of organic nitrogen (seiton (Soytone)), in a sample obtained above liquefaction and saccharification (2 kg, 8% ochrany solution + 4% seiton (Soytone)), (volume/volume) inoculant 1% secondary inoculum and cultured for 48 hours in the ri the following conditions: the cultivation temperature of 30°C with a speed of shaking 250 rpm and air flow rate of 1 vvm. The result is fermentation solution with a concentration of yeast 21,5 g/l (by weight of dry yeast). the pH was adjusted to 5.5 during cultivation using 28% NH4OH and 1N HCl.

(5) Remove yeast

A solution of yeast culture obtained after centrifugation of the main culture for 10 minutes at 4,910×g (MF 600, Hanil Science Industrial Co., Korea) to obtain the solution of yeast and supernatant comprising 9 wt.% and 91 wt.%, respectively.

(6) Concentration

Supernatant from which you have removed the yeast, concentrated to a dry substance concentration of 20% by using the device for concentrating under reduced pressure (3000 N, Eyela, Japan) at temperatures up to 55°C.

(7) Combining

Water-insoluble components obtained after the process of separating them from the water soluble components and storage, as defined above, and fermentation concentrate from which you have removed the yeast, combine with each other.

(8) Drying

A mixture with a concentration of solids 23% dried to a dry substance concentration of 95% at temperature of hot air (inlet) 160°C and the air temperature at the outlet 95°C, using a spray dryer (SD-1000, Eyela, Japan).

(9) Texture

The dried sample obtained as described above, is formed using a co-rotating twin screw extruder at the rate which the atur cylinder 140°C, then cooled using a cooling matrix.

(10) Pasta

To add flavor, taste and special features textured pattern separately add a small amount of extracts of pumpkin, potato or seaweed or kelp), and spices. After molding by extrusion at high temperature and pressure to get the finished product.

Comparison of the structural coefficient between the member components of the initial raw materials and those in the final product are shown in table 3.

Table 3
CarbohydratesFatProteinDietary fiber (beta-glucan)Nucleic acids
Raw barley64,02,1to 12.011,2(5,5)0,4
The finished product28,12,236,121,2(8,1)0,5

As seen from visitability 3, the finished product of the present invention in comparison with raw barley has a much lower content of carbohydrates, the content of dietary fiber and beta-glucan significantly increased. Additionally, since the content of nucleic acids is much lower than the recommended daily intakes and protein content more appropriate level, the product of the present invention can be appropriately used as a substitute for regular meals.

1. Fermented product obtained by adding microorganisms in food grain containing one selected from the group consisting of barley, oats, rye, triticale, sorghum, or mixtures thereof, and fermented cereal food microorganism, where the fermented product has a low amount of carbohydrates and an increased amount of beta-glucan compared to the amount of carbohydrates and the amount of beta-glucans in cereals before fermentation;
where the amount of beta-glucan is 4.09 to 6.3 wt.% on the dry matter of the total weight of the fermented product in the case, when the fermented product is a fermented barley;
the amount of beta-glucan is at least 2.5 to 5.7 wt.% on the dry matter of the total weight of the fermented product in case of fermention the second product is a fermented oats;
the amount of beta-glucan is at least 1,48-2.4 wt.% on the dry matter of the total weight of the fermented product in the case, when the fermented product is a fermented rye;
the amount of beta-glucan is at least 0,34-1.2 wt.% on the dry matter of the total weight of the fermented product in the case, when the fermented product is a fermented triticale; and
the amount of beta-glucan is at least of 0.26 to 1.0 wt.% on the dry matter of the total weight of the fermented product in the case, when the fermented product is a fermented sorghum.

2. The fermented product according to claim 1, where crops include barley and fermented product includes fermented barley.

3. The fermented product according to claim 1, where crops include oats, and fermented product includes fermented oats.

4. The fermented product according to claim 1, where crops include rye, and fermented product includes fermented rye.

5. The fermented product according to claim 1, where the grain culture includes triticale, and fermented fermented product includes triticale.

6. The fermented product according to claim 1, where crops include sorghum, and fermented product which incorporates both fermented sorghum.

7. The fermented product according to claim 1, where food microorganism capable of increasing the relative content of beta-glucans in cereals compared with the levels before fermentation.

8. The fermented product according to claim 7, where the food microorganism is a yeast, fungi or bacteria.

9. A method of obtaining a fermented product, including:
the edible microorganism to cereals containing one selected from the group consisting of barley, oats, rye, triticale, sorghum, or a mixture thereof; and fermentation of cereal food microorganism with obtaining a fermented product having a reduced amount of carbohydrates and an increased amount of beta-glucan compared to the amount of carbohydrates and beta-glucans in cereals before fermentation;
where the amount of beta-glucan is at least 4.09 to 6.3 wt.% on the dry matter of the total weight of the fermented product in the case, when the fermented product is a
fermented barley;
the amount of beta-glucan is at least 2.5 to 5.7 wt.% on the dry matter of the total weight of the fermented product in the case, when the fermented product is a fermented oats;
the amount of beta-glucan is at least 1,48-2.4 wt.% dry prophetic the TSS of the total weight of the fermented product in the case, when the fermented product is a fermented rye;
the amount of beta-glucan is at least 0,34-1.2 wt.% on the dry matter of the total weight of the fermented product in the case, when the fermented product is a fermented triticale; and
the amount of beta-glucan is at least of 0.26 to 1.0 wt.% on the dry matter of the total weight of the fermented product in the case, when the fermented product is a fermented sorghum.

10. The method according to claim 9, where crops include barley and fermented product includes fermented barley.

11. The method according to claim 9, where crops include oats, and fermented product includes fermented oats.

12. The method according to claim 9, where crops include rye, and fermented product includes fermented rye.

13. The method according to claim 9, where the grain culture includes triticale, and fermented fermented product includes triticale.

14. The method according to claim 9, where crops include sorghum, and fermented product includes fermented sorghum.

15. The method according to claim 9, where the food microorganism increases the relative content of beta-glucans in cereals compared with the levels before fermentation.

16. The method according to clause 15, where food mi is reaganism is a yeast, fungi or bacteria.

17. Fermented product obtained by the method according to claim 9.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to food industry and refers to production of a dietary supplement intended for using in food products, primarily - for enrichment with iron. The method includes interaction of water solution of sodium lactate with concentration equal to 58.2-61.4 wt % with water solution of heptahydrate iron sulphate with concentration equal to 40-50 wt % (in the process of stirring) during 1.5-2.5 hours at a temperature of 35-45°C in carbon dioxide or hydrogen resulting in iron lactate crystals formation. The weight ratio between the water solutions of sodium lactate and iron sulphate is 1:(1.42-1.88). The produced iron lactate crystals are separated from the drinking water till complete absence of sulphates in The flush water. Then iron lactate crystals are dried under vacuum with depression equal to at least 94 kPa at a temperature no more than 70°C.

EFFECT: invention allows to produce an iron lactate dietary supplement with improved quality and a high product output.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry and refers to production of a dietary supplement intended for using in food products, primarily - for enrichment with iron. The method includes interaction of water solution of sodium lactate with concentration equal to 58.2-61.4 wt % with water solution of heptahydrate iron sulphate with concentration equal to 40-50 wt % (in the process of stirring) during 1.5-2.5 hours at a temperature of 35-45°C in carbon dioxide or hydrogen resulting in iron lactate crystals formation. The weight ratio between the water solutions of sodium lactate and iron sulphate is 1:(1.42-1.88). The produced iron lactate crystals are separated from the drinking water till complete absence of sulphates in The flush water. Then iron lactate crystals are dried under vacuum with depression equal to at least 94 kPa at a temperature no more than 70°C.

EFFECT: invention allows to produce an iron lactate dietary supplement with improved quality and a high product output.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of a functional food product immediately consumed as a medical and preventive food product. The functional food product consists of vegetable phospholipids, ascorbic acid, fat-soluble vitamins - vitamin E and β-carotene, sugar or its substitute, ferric sulphate, flavonoids, a dry water-soluble extract of Karkade tea, a dry water-soluble extract of common licorice roots.

EFFECT: functional food product has high antitoxic properties.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely - methods for production of milk-containing food products. The method may be used for preparation of preventive-purpose products for improvement of immunity with individuals belonging to different age groups. During production of the fermented milk-containing oat food product the oat mixture to be fermented is prepared by way of mixing water-diluted milk with extruded oatmeal with particle size equal to (50-300)*10-6 cm in an amount of 100 g per 1000 ml of the milk-containing base with weight content of water in the mixture not in excess of 49%. The mixture to be fermented is pasteurised at a temperature of 75°C - 85°C during 8-10 min and cooled to a fermentation temperature. One introduces a starter into the mixture and proceeds with fermentation during 3-5 hours at a temperature of 32°C - 42°C and cooling to 6°C - 2°C. One performs food fillers introduction, stirring and cooling.

EFFECT: method allows to produce a product with pleasant taste and preventive medical properties, enriched with proteins containing highly bioavailable essential amino acids.

4 cl, 4 ex

FIELD: medicine.

SUBSTANCE: group of inventions refers to medicine, namely gastroenterology and nutritional science, and may be used for treating and preventing metabolic and digestive disorders and related pathological conditions. That is ensured by introducing a food combination which contains mechanically processed grain shorts and meat or a dried product specified in the following group: fruit, vegetables, berries or any their combination.

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20 cl, 6 ex

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

FIELD: food industry.

SUBSTANCE: invention relates to production of a biologically active food additive and may be used for preventive alimentation. Milled horseradish root is infused in water during no less than 24 hours at a ratio of S: L = 1: (4.5 -5.0). The water extract is subjected to vacuum sublimation dehydration. Produced sublimated horseradish root powder in an amount of 25-35 g is mixed with 900-1100 g of natural floral honey. One introduces (while thoroughly stirring) magnolia vine oil into the mixture in an amount of 35-45 drops per 1000 g of the mixture.

EFFECT: simple mixing of the initial components, in a strictly specified ratio without modification of their chemical composition allows to enhance efficiency of the biologically active food additive impact on the immune system and to strengthen antiviral activity.

2 ex

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

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention refers to medicine, namely to dietology, and can be used for preparing a food composition for infant feeding. That is ensured by adding leptin to the food composition as an additive in an amount of 0.1 and 30 mcg/l of this composition.

EFFECT: invention provides prevention of overweight and/or obesity-related complications at any age after finished breast feeding.

12 cl, 4 tbl, 3 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: declared invention refers to chemical-pharmaceutical and food industry, and concerns a food composition containing food fibres which is effective for treating or reducing rate of muscular atrophy and/or chronic muscular atrophy and/or sarcopenia, and the food fibre contain at least 30 wt % of indigestible oligosaccharides having a chain length of 3-10 monosaccharide units. Besides, the composition may contain others oligo- or polysaccharides, especially polysaccharides having a majority of anhydropyranose units.

EFFECT: composition possesses high clinical effectiveness in chronic muscular atrophy.

15 cl, 5 ex, 1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely - methods for production of milk-containing food products. The method may be used for preparation of preventive-purpose products for improvement of immunity with individuals belonging to different age groups. During production of the fermented milk-containing oat food product the oat mixture to be fermented is prepared by way of mixing water-diluted milk with extruded oatmeal with particle size equal to (50-300)*10-6 cm in an amount of 100 g per 1000 ml of the milk-containing base with weight content of water in the mixture not in excess of 49%. The mixture to be fermented is pasteurised at a temperature of 75°C - 85°C during 8-10 min and cooled to a fermentation temperature. One introduces a starter into the mixture and proceeds with fermentation during 3-5 hours at a temperature of 32°C - 42°C and cooling to 6°C - 2°C. One performs food fillers introduction, stirring and cooling.

EFFECT: method allows to produce a product with pleasant taste and preventive medical properties, enriched with proteins containing highly bioavailable essential amino acids.

4 cl, 4 ex

FIELD: food industry.

SUBSTANCE: present invention relates to application of distillery slop and distillery slop extracts as an flavouring agent or salty taste perception enhancer in food products compositions. The method for production of a flavoured food composition with usage of dried distillery slop involves grains fermentation and distillation to produce distillery slop containing grain remains and soluble substances, drying to produce dried distillery slop (DDGS), selecting particles of relatively lighter shade from the dried distillery slop, the particles having "L" value equal to at least 60 and "b" value equal to at least +40 as measured against L*a*b Hunter Instruments colour grade. The selected high quality distillery slop is added to the food product in an amount from nearly 0.1% to less than nearly 10% of the whole weight of the food composition.

EFFECT: one ensures an inexpensive alternative to sodium-containing and other taste additives; additionally, one creates an opportunity to reduce the total content of sodium in food products.

6 cl, 5 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: present invention relates to production of soluble oat or barley meal. The method envisages mixing the initial meal mixture (containing whole oat or barley meal and at least one antioxidant) with a suitable enzyme solution, production of the initial mixture with the enzyme, its heating till the temperature is nearly 120°F - nearly 200°F during a period of time effective for beginning of starch molecules hydrolysis and extraction of the produced mixture for starch hydrolysis continuation and further for gelating and steaming of the mixture with production of oat or barley meal. Additionally, one describes a method for production of a beverage and a food product containing soluble oat or barley meal.

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

17 cl

FIELD: food industry.

SUBSTANCE: fermented food product based on linseed is produced by defatting linseed, its crushing and milling, blending crushed and milled linseed with water, probably with addition of other cereals or plant seeds or linseed fraction at a concentration of nearly 3 - nearly 8 wt % to produce a suspension. The suspension is fermented with a starter, i.e. Bifidobacterium lactis Bb12 strain, enriched and stabilised to produce a viscous or fermented drinkable snack product.

EFFECT: invention allows to produce a product enriched with probiotic bacteria and having low fat content.

15 cl, 15 tbl, 11 ex

Dietary mix-product // 2428054

FIELD: food industry.

SUBSTANCE: invention is related to processing agricultural products and intended for application in dietary alimentation. The dietary mix-product, according to the invention, includes biological active components as follows: oatmeal - 94.0-95.0 wt %, powder from dry stevia leaves - 1.5-2.0 wt %, "Biobakton" and "dry Bifidumbacterin" lyophilisate (at a ratio of 1:4) - 1.5-2.0 wt %, the rest is water.

EFFECT: oatmeal introduction into a dietary product composition allows to increase the protein part by 10,8%; stevia leaves powder replenishes the carbohydrate part of the product with a low-caloric digestible vegetable biologically active complex, probiotics recover the bowel normobiocenosis.

6 tbl, 4 ex

Dietary product // 2413431

FIELD: food industry.

SUBSTANCE: invention relates to production, processing and biotechnology of agricultural produce, is intended for use in dietary nutrition and development of biotechnological methods to produce functional products of new generation for animals. Substance of invention consists in mixing of the following components in dry form, wt %: oat flour 93.0-96.0, biologically active supplement "Biobaction" - 3.0-4.0, powder of dry stevia leaves - 1.0-3.0.

EFFECT: invention makes it possible to develop product balanced in nutrient and biological value, to reduce costs for production, to expand use of biologically active components: probiotics in the form of biologically active supplement "Biobaction" and vegetable ones in the form of dry stevia leaves.

5 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for preparation of food products for medical and preventive purposes. The method envisages preparation of a mixture of oatmeal and water or oatmeal and water and dairy whey or oatmeal and water and milk taken at a ratio of (3-6):1. For the mixture preparation one uses water heated to 39 - 50°C. Then lactic acid bacteria and/or bifidobacteria are added to the mixture and the latter is fermented to produce a fermentation product. The fermentation product is diluted with water till the fermentation product to water ratio is 1:(8-12). Then one proceeds with thermal treatment of the diluted product at a temperature of 76 - 100°C to produce a thermally treated fermentation product which is chilled; then normal gastrointestinal microflora cells are added to the chilled thermally treated fermentation product.

EFFECT: invention enables simplification of the target product production process, quality enhancement due to production of a product with a homogenous consistence, improvement of organoleptic properties, infusion of a light cherry kernel tone into the aroma, extension of storage life, protein content increase and survival of normal gastrointestinal microflora cells.

3 cl, 4 ex

FIELD: medicine.

SUBSTANCE: method involves preparation of nutrient medium including plant material, plant material fermentation with anaerobic gram-negative bacterium with simultaneous bacterium cultivation in the medium to obtain extracts of fermented plant material. Extraction is performed by water or salt buffer. Also the extract can be optionally dried to obtain extract powder. Edible plant material containing carbohydrates, mainly polysaccharides, is used as plant material. Gram-negative bacterium lives only in symbiosis with given plant material. Additionally invention claims application of extracts and powder of fermented plant material in obtainment of medicines, veterinary medicines, quasi medicines, cosmetics, food products, including functional food, forage and detergents.

EFFECT: obtaining products with immunostimulating effect.

17 cl, 1 dwg, 23 tbl, 23 ex

FIELD: food industry.

SUBSTANCE: invention relates to soluble food fibers (made of oat or barley grain) extraction method and treatment by fermentative hydrolysis. Milled oat or barley grain and any of its fractions combined by endosperm which are enriched by β-glucans are combined and dispersed in water without additional thermal treatment. After that it is fermentative process using enzymes which decompose starch with following possible stage of deactivation of enzymes by wet thermal treatment. After that hydrolysate mixture inadvertently or by centrifugal processing is divided into at least 3 separate fractions. The first fraction contains soluble food fibers complex, contains more than 20% of β-glucans as dry substance, second water fraction and third fraction containing most part of protein and oil together with dissoluble fiber material of milled grain. Besides the real invention relates to usage of obtained β-glucans.

EFFECT: proposed method allows to separate clean fraction, enriched with β-glucans.

28 cl, 22 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The extruded material drying method involves stages whereat: gaseous medium with overheated vapour is provided for inside a shell, material is extruded inside the shell, the material is dried in the gaseous medium, the dried material is conveyed inside the shell. Extruded material drying device. The extruded material drying device contains a shell for retaining the gaseous medium with overheated vapour (the shell having an inlet and an outlet holes), a means for creating gaseous medium with overheated vapour inside the shell, an extruder connected to the inlet hole, a conveyor means for acceptance of material from the extruder and its conveyance through the outlet hole from inside the shell.

EFFECT: invention usage will allow to increase extruded material drying efficiency.

31 cl, 4 dwg

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