Method for production of functional food additive based on sea weeds

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of food additives based on sea weeds. The method for production of a functional food additive (being a source of food fibres, bioactive polysaccharides, iodine-containing substances, a combination of ω-3 ω-6 polyunsaturated fatty acids) envisages sea weeds treatment. The milled sea weeds are maintained in water at a ratio of 1:10 at a temperature of 20-25°C during 20-40 minutes for swelling. Then one introduces probiotic microorganisms i.e. Lactobacillus genius lactic acid bacteria into the produced jelly-like sea weed substrate at t=20-25°C during 12-24 hours till concentration is equal to no less than 107 CFU/g to accrete biomass. The invention allows to produce a functional food additive based on sea weeds and having a complex preventive and probiotic action. The produced additive is used in the recipe of mince meat products in an amount of 5% of the raw material weight.

EFFECT: invention promotes semi-products quality enhancement, structure and appearance improvement and storage life extension.

1 ex

 

The invention relates to food industry, namely the manufacture of food supplements based on algae, with a complex of preventive and probiotic action.

The method involves 2 stages. At the first stage of crushing seaweed soak in water in the ratio 1:10, t=20-25°C for 20-40 min to swell. Received algal gel-like substrate is used as a nutrient medium for growing the biomass of lactic acid bacteria of the genus Lactobacillus, because it contains mono - and polysaccharides, peptides, micro - and macro-elements necessary for growth of microorganisms. In the second stage in the obtained gel-like substrate make a freshly prepared suspension of lactic acid bacteria.

Suspension of lactic acid bacteria contribute to concentrations of 103-104CFU/g, because the quantity of bacteria is necessary to correlate with the initial colonization of algal substrates, mixed and incubated at t=20°C for 12-24 hours.

In the process of growth of lactic acid bacteria actively synthesize organic acids, vitamins, their biomass increased hundreds of times and up to 107CFU/g

The proposed method allows to obtain a natural dietary Supplement that provides physiological iodine, micro - and macronutrients, with detoxicating the grave and probiotic action on the gastrointestinal tract of man.

A known method for the production of food supplements based on algae with complex medical-preventive effect. (RF patent 2122812, A23L 1/337, A61K 35/80 "Natural food-based algae").

Natural food contains seaweed, auxiliary functional components and natural plant component in the following ratio, wt.%: seaweed 20-80; natural plant component 4-50; additional functional component is rest. This seaweed is used laminaria or fucus, or their mixture in the ratio of seaweed/seaweed from 20:80 to 80:20. As the plant component used land plants - medicinal herbs and fees. From the auxiliary functional components use the trace elements, vitamins, food additives, filler, etc., namely, wt.%: calcium 0-80; succinic acid 0-60; salt 0-45; ascorbic acid 0-50; milk sugar 0-2; citric acid 0-5; sucrose 0-5; filler (for tablets) 25-40. Food Supplement can be encapsulated in the form of fraction size product 50-500 microns in tablet form and the form of an oil extract. The invention creates a natural product that provides physiological norm is, jedco - and macroelements, the complex of vitamins, iodine, essential and nonessential amino acids.

Significant differences from equivalent:

1. Developed additive contains as an auxiliary functional component of the biomass of probiotic microorganisms of the genus Lactobacillus.

2. Algae are used in the form of a gel (ratio according to the formula).

3. Distinguished by the fact that the auxiliary functional component contains biologically active substances.

4. Differs in that it can be used as a separate additive for rations preventive nutrition, and recipes products of animal raw materials.

A method of producing compositions produced from animal and vegetable raw materials and used as a food additive and an element of preventive nutrition. (RF patent 2093046, A23L 1/30, 1/308, A61K 35/78 Medical food composition "Herbamare").

Treatment-and-prophylactic food sweetener composition includes soluble dietary fiber and dietary supplements, which use extracts of medicinal plants and/or their mixture, and/or biologically active additives marine life and soluble dietary fiber in the following ratio, wt.% in terms of dry substance: herbal extracts, the protein-containing materials and biologically active substances of marine hydrobionts 1-10, sweetener 1-38, soluble dietary fiber - the rest. Moreover, the composition may further contain a multivitamin. The composition is prepared by mixing the dry ingredients in its composition: extract from plant material, Zosterin, alginates, pectins, BAS, vitamins and sweeteners and/or sugar.

Significant differences from equivalent:

1. Characterized in that the composition contains as plant components seaweed.

2. The composition contains no additional herbal ingredients in its composition.

3. Developing composition comprises sodium alginate.

4. Algae are used in the form of a gel.

5. Obtained seaweed gel is used as a nutrient medium for growing the biomass of probiotic microorganisms of the genus Lactobacillus.

The closest technical solution is a method of processing marine algae and functional foods (RF patent 2385654 A23L 1/337). A method of processing marine algae and functional food refers to the food industry. The method includes the processing of raw materials in two stages. In the first stage, the crushed raw material is kept in water at a temperature of 20-60°C for 4-6 h and then separated by filtering algae extract. The remainder is directed to the second stage, where its about srabatyvayut solution of chlorides of monovalent cations with a concentration of 1-10%, temperature 20-40°C for 1-2 h, and then make a solution of salts of weak acids, alkali metal at a ratio of 1:1 and incubated for 2-8 hours at the temperature of the mixture 20-90°C. and pH 8-9, followed by homogenization. So get algae gel-like food product. The invention allows wasteless processing of algae. The invention relates to the field of food, the fishing industry, and in particular to methods of processing algae such as laminaria and fucus. The invention can be used for complex processing of sea kelp and production of iodine, fucoidan and originaldatabase drinks, and food - desserts with fruit fillings, jelly sweets, sauces for meat and fish dishes, pates using fish stuffing.

The method differs from the prototype in that it provides for the processing of marine algae by keeping in water in the ratio of 1:10 at t=20-25°C for 20-40 minutes.

Obtained seaweed gel is used as a nutrient medium for growing the biomass of probiotic microorganisms of the genus Lactobacillus.

The developed method consists of 2 phases - preparation of the substrate and increase of biomass during the day, thereby obtaining a gel-like food product.

Functional food add is and is characterized by a high content of essential nutrients and biologically active substances.

The technical task of the invention is the manufacture of food supplements based on algae, with a complex of preventive and probiotic action.

The problem is solved by the proposed method of obtaining a functional food additives, which are a source of dietary fiber, bioactive polysaccharides, iodine-containing substances, combinations of polyunsaturated fatty acids ω-3 ω-6, and capable of handling marine algae, in order to enrich algae biologically active substances shredded seaweed soak in water in the ratio of 1:10 at a temperature of 20-25°C for 20-40 min to swell; to increase biomass in the resulting algal gel substratum bring probiotic microorganisms lactic acid bacteria of the genus Lactobacillus at t=20-25°C for 12-24 hours to achieve a concentration of not less than 107CFU/g

The ratio of shredded seaweed with water 1:10 due to the fact that when this ratio is swelling shredded seaweed gel is formed substrate. The change in the ratio of algae to water in the direction of increasing the amount of water will result in a suspension.

Gel and suspension are not equally affect the shear properties stuff systems.

Prepared suspense is from lactic acid bacteria is introduced into the algal gel substrate, thereby increasing the biomass of lactic acid bacteria.

Experiments have shown that the most effective build-up of lactic acid bacteria biomass concentration of not less than 107CFU/g is in the range of 20-25°C for 12-24 hours.

Seaweed contains a complex of biologically active substances (bioactive polysaccharides, free amino acids, lipids, micro - and macro-elements, iodine-containing substances, vitamins a and b), therefore they are widely used in natural form and in the form of dietary supplements. The development and implementation of complex technologies of food functional foods will not only efficiently use the reserves of brown algae, but also to expand the range and properties of functional food products, which is an important task for science and the food industry. The solution of these problems and the new products will provide the population of low-enriched BAS products, organoleptic properties which do not differ from traditional and balanced nutritional value.

On the basis of algae were obtained gel-like additive containing lactic acid bacteria of the genus Lactobacillus. The obtained additive used in the formulation stuffing meat products 5% by weight of raw materials. Use supplements contributed to improving the quality of semi-finished products, is ochsenius their structure, taste, appearance and longer shelf life.

Each component carries a pivotal physiological load. Included in the composition of algae contain dietary fiber (soluble), minerals, vitamins and iodine. The fat component of the composition is a combination of polyunsaturated fatty acids ω-3 ω-6 contained in fish oil, helps to enrich the blood and tissues, which has a positive effect on the immune system, blood clotting and helps to reduce blood pressure.

Directional effects on the mechanisms of metabolism, normalization of species composition M.F. The digestive tract, the stabilization of the sanitary-hygienic composition of the finished products.

Example 1

1 kg Dried Laminaria saccharina crushed to pieces, thoroughly washed in running water at t=20°C to remove the dirt of a mechanical nature and excess mineral salts (bitter chlorides of calcium and potassium) for 10-15 minutes Then washed pieces of algae are crushed and pour distilled water in the ratio 1:10 and leave to swell at t=20°C for 30 minutes In the obtained gel-like substrate make a freshly prepared suspension of lactic acid bacteria of the genus Lactobacillus with a concentration of 104CFU/g in the ratio of 1:10 and incubated at t=20°C for 20 hours

During this period of time the lactic acid bacteria of interest is affected developing their biomass increased hundreds of times compared to made and is 107CFU/g

A method of obtaining a functional food additives, which are a source of dietary fiber, bioactive polysaccharides, iodine-containing substances, the combination of polyunsaturated fatty acids ω-3 ω-6, and capable of handling marine algae, characterized in that, in order to enrich algae biologically active substances, shredded seaweed soak in water in the ratio of 1:10 at a temperature of 20-25°C for 20-40 min to swell; to increase biomass in the resulting algal gel substratum bring probiotic microorganisms lactic acid bacteria of the genus Lactobacillus at t=20-25°C for 12-24 h before reaching a concentration not less than 107CFU/g



 

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