Children alimentation products containing hydrolysed whole grains

FIELD: food industry.

SUBSTANCE: children alimentation product contains at least one food ingredient chosen from the group consisting of vegetables, fruit, meat, fish, eggs, beans, aromatic herb, nuts and any their combination, a composition of hydrolysed whole grains, α-amylase or its fragment. α-amylase or its fragment in an active condition has no hydrolytic activity with regard to food fibres. The children alimentation product has viscosity within the range of 301-1000 MPa·s.

EFFECT: invention allows to manufacture a product with increased content of whole grains and food fibres with preservation of low calorie consumption and organoleptic indices.

15 cl, 4 dwg, 5 ex

 

The technical field to which the invention relates.

The present invention relates to baby food, fortified whole grain. In particular, the present invention relates to baby food with the addition of hydrolyzed whole grain, where this is not broken no taste, and no viscosity, no organoleptic properties of baby food.

The level of technology

Currently, there are numerous data mainly on the results of epidemiological studies showing that daily consumption of three servings of whole grain products, i.e., 48 grams of whole grains, a positive effect on reducing the risk of cardiovascular disease, improves insulin sensitivity and reduces the risk of developing type 2 diabetes, obesity (mainly visceral adiposity) and cancer of the digestive system. It is noted that the positive health effects of whole grains due to the synergistic role of dietary fiber and other components, such as vitamins, minerals and bioactive phytochemicals elements.

Administrative authorities in Sweden, USA and the UK have already adopted specific requirements for the prevention of heart disease on the basis of available scientific evidence.

Foods containing dietary fiber, that the same are becoming increasingly popular among consumers, not only because the consumption of whole grains is currently included in some national dietary recommendations, but also because whole grains are healthy and natural. Hydration guidelines were established by the governing bodies and expert groups to attract consumers to use whole grains. For example, in U.S. recommended to use 45-80 g whole grains per day. However, the data on national dietary surveys in the United Kingdom, the United States and China, showed that consumption of whole grains is from 0 to 30 g of whole grains per day.

The lack of wholegrain foods on sale and poor organoleptic quality available whole grain products are generally regarded as an obstacle to consumption of whole grains and limit the amount of whole grains to add, for example, baby food, because with increasing amount of added whole grains dramatically change the physical and organoleptic properties of the product for baby food.

Whole grains also is a recognized source of dietary fiber, phytonutrients, antioxidants, vitamins and minerals. In accordance with the definition given by the American Association of chemists grain products (AAS who), whole grains and foods made from whole grains, consist of whole seed of cereal. Whole grain cereal contains the germ, endosperm and bran. It is usually referred to as the caryopsis.

Further, in recent years has increased the attention of consumers to food labelling, for example, products for baby food, and they believe that food should be as natural and healthy. Thus, it is necessary to develop technology for the production of food products and beverages food products and beverages, with restrictions on the use of artificial food additives, even when such unnatural food additives is fully approved by the health authority or control over food safety.

Given the beneficial health effects of whole grains, it is necessary to provide wholegrain ingredient containing as much as possible intact dietary fiber. Products for baby food are a good source to provide whole grains, and to improve the content of the whole grain in the product or portions, of course, you can increase the serving size. But this is undesirable, since it leads to increased consumption of calories. Another problem is that a simple increase in the content of whole grains in the product usually is adsheet physical properties, such as taste, texture and overall appearance of the product for baby food (organoleptic properties), as well as the ability to process.

For the consumer it is undesirable to disturb the organoleptic properties of foodstuffs for children with increasing daily consumption of whole grains. Such organoleptic properties are taste, texture and overall appearance.

Obviously, the efficiency of the production line is a mandatory requirement in the food industry. It includes the transportation and processing of raw materials, the formation of products for baby food, packaging and subsequent storage in warehouses, shops or at home.

US 4, 282, 319 relates to a method for preparing a hydrolyzed whole grain foods and to the thus obtained products. The method involves the enzymatic treatment in an aqueous environment by a protease and amylase. The resulting product can be added to different types of products. US 4, 282, 319 describes the complete degradation of proteins present in whole grains.

US 5, 686, 123 discloses a suspension of the grains obtained by processing alpha-amylase and beta-amylase, with a specific generation of maltose units, without glucanases effect.

Thus, the present invention is the provision of products for detsk the th power, with a high content of whole grains and dietary fiber, low in calories, providing excellent quality for the consumer, which can be easily obtained on an industrial scale at reasonable cost without compromising the organoleptic properties.

The invention

Accordingly, a first object of the invention relates to a baby food containing:

at least one food ingredient selected from the group consisting of vegetables, fruits, meat, fish, eggs, beans, herbs, nuts, and any combination thereof;

- the composition of the hydrolyzed whole grain;

alpha-amylase or fragment, which alpha-amylase or fragment in the active state does not possess hydrolytic activity towards dietary fibers; and

where the product for baby food has a viscosity in the 301-1000 range MPa•S.

Another object of the present invention relates to a method for preparing baby food in accordance with the present invention, where the method includes:

1) preparation of the composition of the hydrolyzed whole grain, which includes stages:

a) interaction of the whole grain component with an enzyme composition in water, where the enzyme composition comprises at least one alpha-amylase, where specified EN zymes the Naya composition has no hydrolytic activity towards dietary fibers;

b) providing reaction enzyme compositions with whole grain component, to obtain a hydrolyzed whole grain;

c) providing the composition of the hydrolyzed whole grain by inactivation of these enzymes, where the specified hydrolysate reaches a viscosity of from 50 to 5000 MPa•s at 65°C;

2) the product of baby food by mixing the composition of the hydrolyzed whole grain premix containing at least one food ingredient selected from the group consisting of vegetables, fruits, meat, fish, eggs, beans, herbs, nuts, and any combination thereof.

Brief description of drawings

Fig.1 shows the results of analysis using thin-layer chromatography of various enzymes in contact with dietary fiber. Signatures under various tracks indicate the following:

A0: spot clean arabinoxylan (control)

β: spot clean beta-glucan (control)

A: spot arabinoxylan after incubation with the enzyme under the track (BAN, Validase HT 425L and Alcalase AF 2.4 L)

β: spot beta-glucan after incubation with the enzyme under the track (BAN, Validase HT 425L and Alcalase AF 2.4 L)

E0: spot enzyme(control)

In Fig.2 shows the profile of molecular weight kDa in size-exclusion chromatography (GPC) for beta-glucan and arabinoxylan without added enzyme (solid line)and after incubation with Alcalase 2.4 L (dotted line). A) beta-glucan oats; (B) arabinoxylan wheat.

In Fig.3 shows the profile of molecular weight kDa in size-exclusion chromatography (GPC) for beta-glucan and arabinoxylan without added enzyme (solid line) and after incubation with Validase HT 425L (dotted line). A) beta-glucan oats; (B) arabinoxylan wheat.

In Fig.4 shows the profile of molecular weight kDa in size-exclusion chromatography (GPC) for beta-glucan and arabinoxylan without added enzyme (solid line) and after incubation with MATS L (dotted line). A) beta-glucan oats; (B) arabinoxylan wheat.

Disclosure of inventions

The authors of the present invention unexpectedly found that when processing whole grain component, alpha-amylase, and, optionally, a protease, whole grains becomes less viscous, and the subsequent mixing with the product for baby food easier. This provides the possibility of increasing the amount of whole grain in the product. In addition, the processing of alpha-amylase also leads to a reduction in the need to add sweetener, such as sucrose, to baby food.

Thus, in the first object of the present invention relates to a product for baby food containing:

at least one food ingredient selected from the group consisting of vegetables, fruits, meat, fish is, eggs, beans, herbs, nuts, and any combination thereof;

- the composition of the hydrolyzed whole grain;

alpha-amylase or fragment, which alpha-amylase or fragment in the active state does not possess hydrolytic activity towards dietary fibers; and

where the product for baby food has a viscosity in the 301-1000 range MPa•S. Some advantages for baby food containing the composition of the hydrolyzed whole grain in accordance with the present invention, may be as follows:

I. it is Possible to improve the content of the whole grain and dietary fiber in the finished product, without any significant breaches of the organoleptic properties of the product.

II. You can save the dietary fiber from whole grains.

III. Provides a greater feeling of satiety, essentially without affecting the organoleptic properties of the product, and slow decomposition. Currently, there are restrictions for enrichment products for baby food, whole grain due to fluid viscosity, granular texture and taste problems. However, the use of hydrolyzed whole grain in accordance with the present invention in the baby food allows you to provide the necessary viscosity, homogeneous texture, minimal impact on taste and aroma and add leitlinie conducive to health and well-being effects.

IV. Additional benefit may be the improvement of carbohydrate profile products for baby food by replacing traditional externally added sweeteners, such as glucose syrup, corn syrup high fructose, invert syrup, maltodextrin, sucrose, concentrate fiber, inulin, and so on, a more useful source of sweeteners.

In the context of the present invention, the term "product for baby food" refers to the packaged food product prepared in a form ready for consumption, or to the packaged food product intended for recovery in the liquid component. The term "ready to eat" means that the food is ready and suitable for immediate consumption from the package, without having to add additional ingredients. The term "ready to eat" does not exclude the pouring out of a food or part of food in a glass, Cup, jar or the like.

Children food products and method for their preparation are described in EP 2190309. After the initial six months are exclusively breastfed, infants should begin to receive nutritionally adequate, safe and appropriate complementary food items. Additional food is used for weaning from the breast, and they can determine what elite as "any product, manufactured or locally prepared, suitable as a complement to breast milk or infant formula when they become insufficient to meet dietary needs of the infant". They include, for example, dairy products, homemade products and processed foods based on cereals, fruits, vegetables, meat, fish and carbohydrates. Additional foods you should include into the diet of infants when breastfeeding or substitutes for breastfeeding no longer satisfy the dietary needs of infants. During this transition period, when developing digestive system of the child, the child's diet can gradually evolve from an exclusively milk diet to a fully diversified diet similar to the diet of adults.

In the diet can be gradually introduced various tastes and textures, for example, by cereals, mixed with regular milk for infants or mashed fruits and vegetables, meat and fish. Later, you can gradually add solid foods.

Many mothers are preparing more food at home. However, it is unlikely that these foods will satisfy all the requirements relating to the content of calories, iron and other trace elements necessary for children in the age of the 6-24 months. In light of this, food manufacturers have developed additional products with optimized calorie, fortified foods to meet these requirements. They contain protein, carbohydrate and fat in varying amounts.

Usually to ensure the sterility of the product during the shelf life of foodstuffs for children, famous food produced by the method in which the ingredients are sealed in small containers (usually in glass jars) in the cooking vessel under pressure and high temperature for an extended period of time, until you achieve sterility. However, this method may cause loss or destruction of heat-sensitive nutrients.

Thus, in one embodiment, the baby food is a product ready to use, or product for baby food, requiring recovery in the liquid component. In an additional embodiment, the product for baby food is in the form of a liquid, concentrate, juice or puree.

The term "child" refers to a specific age group or age groups, such as children aged approximately 4 to 6 months (stage 1), children aged approximately 6 to 8 months (stage 2), children under the age of primerno 8 to 12 months (stage 3) or children aged from about 12 to 36 months (stage younger age). Thus, in one embodiment, the product for baby food suitable for:

I. Children aged approximately 4 to 6 months (stage 1).

II. Children from approximately 6 to 8 months (stage 2).

III. Children aged from about 8 to 12 months (stage 3) or

IV. Children aged from about 12 to 36 months (stage younger age). Because the product of the present invention is intended for children, it may be preferable to minimize the number of synthetic preservatives and synthetic dyes. Thus, in one embodiment, a dairy drink with cereals for children, contains no synthetic preservatives or synthetic dyes.

Parameter quality products for baby food and an important parameter from the point of view of workability of the product is the viscosity of the composition of the hydrolyzed whole grain. In the context of the present invention, the term "viscosity" is a measure of the "density" or fluidity of the liquid. Thus, viscosity is a measure of a fluids resistance, deformable under the action of shear stress or tensile stress. Unless otherwise stated, the viscosity is given in MPa•S.

Viscosity can be measured using the Rapid Visco Analyser from Newport Scientific. Rapid Visco Analyser measures the resistance of the product under stirring blade mesh is coy. The viscosity was measured after 10 minutes stirring at 65°C and 50 rpm

The viscosity of the product for baby food in accordance with the present invention may vary depending on the specific products. In one embodiment of the present invention, the viscosity is in the range 301-1000 MPa•s, such as 301-800 MPa•s, such as 301-600 MPa•s or such as 301-400 MPa•S. In one embodiment, the viscosity measured at 50% solids content.

Whole grain component can be obtained from various sources. Examples of whole grain sources are semolina granules of flour, groats, flour and micronised cereals (micronized powder). Whole grains can be crushed, preferably by dry grinding. Such grinding can be performed before or after processing whole grain component with an enzyme composition in accordance with the present invention.

In one embodiment of the present invention wholegrain component may be subjected to heat treatment to limit rancid and content of microorganisms.

Whole grain is a grain of monocotyledonous plants in the family Roaseae (family of cereals), cultivated because of their edible starchy seeds. Examples of wholegrain seeds include barley, rice, black rice, brown rice, D. the cue rice, buckwheat, bulgur, corn, millet, oats, sorghum, spelt, triticale, rye, wheat, kernels of wheat, Teff, reed Canary, bosenick ordinary (job's tears), fonio. Species not belonging to the family of grasses, also giving the starchy seeds or fruits that can be applied in the same way as seeds of cereals, are called pseudo-cereals. Examples of pseudo-grains include amaranth, buckwheat, Tatar buckwheat and quinoa quinoa. The term "grains" refers to both the cereals and pseudo-cereals.

Thus, the integral component in accordance with the present invention may be derived from cereals or pseudo-cereals. Thus, in one embodiment, the composition of the hydrolyzed whole grain derived from plants selected from the group consisting of barley, rice, brown rice, wild rice, black rice, buckwheat, bulgur, corn, millet, oats, sorghum, spelt, triticale, rye, wheat, kernels of wheat, Teff, reed Canary grass Canary, bucenica ordinary (job's tears), fonio, amaranth, buckwheat, Tatar buckwheat, quinoa quinoa, other kinds of cereals and pseudo-cereals, and mixtures thereof. In General, the source of the grains depends on the type of product because each grain provides its own flavor profile.

Wholegrain components are components, manufacturing is undertaken from untreated seeds of cereals. Wholegrain components contain all edible parts of the grain, i.e., the germ, endosperm and bran. Wholegrain components can be provided in many different forms, such as ground, the sky, crushed, or other forms, as is well known in the milling industry.

In the context of the present invention, the expression "the composition of the hydrolyzed whole grain" refers to whole grain components subjected to enzymatic treatment, or whole grain component, the processed at least alpha-amylase, where alpha-amylase in the active state has no hydrolytic activity towards dietary fibers. The composition of the hydrolyzed whole grain may be subjected to additional processing protease, where the protease active has no hydrolytic activity towards dietary fibers.

In the context of the present invention should also be understood that the expression "the composition of the hydrolyzed whole grain" also refers to the enzymatic processing of flour and subsequent recovery of whole grains by mixing flour, bran and germ. You also need to understand that recovery can be performed before use in the finished product or during mixing in the finished product. Thus, restored the e whole grain after processing one or more individual pieces of whole grains is also part of the present invention.

Before or after grinding whole grains, whole grain component can be subjected to a hydrolytic treatment for destruction of polysaccharide structure and optional protein structure integral component.

The composition of the hydrolyzed whole grain can be provided in the form of a liquid concentrate, powder, juice or puree. If you use more than one type of enzymes, it should be understood that the enzymatic processing of whole grains can be performed by sequential addition of enzymes, or by providing an enzyme composition containing more than one type of enzymes.

In the context of the present invention, the expression "the enzyme with the active form of hydrolytic activity towards dietary fibers" should be understood as encompassing as the enzyme mixture, which occurred enzymes. For example, protease, amylase, glucose isomerase and amyloglucosidase described in the context of the present invention can be provided as an enzyme mixture that is not fully cleaned before use, and therefore possesses enzymatic activity, for example, in relation to dietary fiber. However, the activity towards dietary fibers may also be associated with a specific enzyme when the enzyme is multifunctional. As p is imeeetsja here enzymes (or mixture of enzymes) have no hydrolytic activity towards dietary fibers.

The term "not having hydrolytic activity" or "devoid of hydrolytic activity towards dietary fibers may include 5% destruction of dietary fiber, such as up to 3%, such as up to 2% and such as the destruction of up to 1%. Such destruction may be unavoidable if you use a high number or prolonged incubation time.

The term "active" refers to the ability of the enzyme or mixture of enzymes to perform hydrolytic function and is a state of the enzyme to its inactivation. Inactivation can occur due to degradation and denaturation.

In General, the mass interest in the application are percentages, calculated to the weight of dry matter, unless otherwise specified.

Product for baby food in accordance with the invention may contain a protease that does not have active hydrolytic activity towards dietary fibers. The advantage of adding protease in accordance with the present invention is that the viscosity of the hydrolyzed whole grain can be further reduced, which can also lead to the decrease of the viscosity of the finished product. Thus, in one embodiment in accordance with izaberete is receiving the product for baby food contains the specified protease or fragment in the amount of from 0.0001 to 5 wt.% by weight of the total whole grain, such as 0.01-3%, such as 0.01-1%, such as 0.05-1%, such as 0.1-1%, such as 0.1-0.7 per cent, or such as 0.1 to 0.5%. The optimal concentration of added protease depends on several factors. Since it was established that the addition of proteases in the production of hydrolyzed whole grain can lead to bitter taste, then add protease can be considered as a compromise between low viscosity and a side flavor. In addition, the added amount of the protease may also depend on the incubation time in the production of hydrolyzed whole grain. For example, you can use a lower concentration of protease, if increasing the incubation time.

Proteases are enzymes that provide the hydrolysis of proteins. They can be used to reduce the viscosity of the composition of the hydrolyzed whole grain. An example of a suitable enzyme is Alcalase 2.4 L (EC 3, 4, 21, 62) from Novozymes.

Depending on the incubation time and the amount of protease, a certain amount of protein from hydrolyzed whole grain component can be hydrolyzed to amino acids and peptide fragments. Thus, in one embodiment, hydrolyzed 1-10% protein from whole grain composition, such amount as 2-8%, for example, 3-6%, 10-99%, such as 30-99%, such as 40-99%, such as 50-99%, such as 60-99%, such as 70-99%, such as 80-99%, so the e as 90-99%, or such as 10-40%, 40-70%, and 60-99%. Again, the degradation of the protein can lead to reduced viscosity and improved organoleptic properties.

In the context of the present invention, the expression "content hydrolyzed protein" refers to the content of hydrolyzed protein from whole grain composition, unless otherwise indicated. Protein can be destroyed by large or small peptide units, or even amino acid components. Specialists in the art it is known that in the processing and storage there is a small degree of degradation, not due to external enzymatic degradation.

In General, you must understand that the enzymes used in the production of the composition of the hydrolyzed whole grain (and thus also present in the finished product) are different from the corresponding enzymes naturally present in the whole grain component.

Because the product for baby food in accordance with the present invention may also contain proteins from sources different from the hydrolyzed whole grain component, which is not degraded, it may be appropriate to evaluate the degradation of a protein by more specific proteins present in whole grain composition. Thus, in one embodiment, proteins are degraded proteins from whole the con grain, such as gluten proteins, globulins, albumin and glycoproteins.

Amylase (EC 3. 2. 1. 1) is an enzyme classified as sharedata - enzyme that destroys polysaccharides. It mainly is a component of pancreatic juice and saliva, necessary for the destruction of carbohydrates with a long chain, such as starch, in units of a smaller size. Here the alpha-amylase used for hydrolysis gelatinizing starch to reduce the viscosity of the composition of the hydrolyzed whole grain. Examples of alpha-amylase suitable for the present invention are Validase HT 425L, Validase RA from Valley Research, Fungamyl from Novozymes and MATS from the DSM. These enzymes do not have activity towards dietary fibers used in the treatment conditions (duration, the concentration of the enzyme). In contrast, for example, BAN from Novozymes destroys the dietary fiber, in addition to starch, fibers with low molecular weight or oligosaccharides, see also example 3.

In the embodiment of the present invention, the enzymes do not have activity towards dietary fibers when the concentration of the enzyme is less than 5 wt.%, such as less than 3 wt.%, for example, below about 1 wt.%, such as below 0.75 wt.%, for example, below 0.5 wt.%.

Some alpha-amylase generate maltose units in the form of the lowest carbohydrate compounds, while kokkugia also able to produce the fraction of glucose units. Thus, in one embodiment, the alpha-amylase or fragment are alpha-amylase, producing mixed sugars, including glucose-producing activity in the active state. It was found that some alpha-amylase possess glucose-producing activity, but have no hydrolytic activity towards dietary fibers in an active state. Using alpha-amylase having the glucose-producing activity, you can receive an increased sweetness, as glucose is almost two times sweeter than maltose. In one embodiment, the present invention requires a reduced number of external source of sugar to be added to the product for baby food, if using a composition of the hydrolyzed whole grain in accordance with the present invention. When alpha-amylase having the glucose-producing activity, used in the composition of enzymes, it is possible to cancel or at least reduce the use of other external sources of sugar or non-sugar sweeteners.

In the context of the present invention, the term "external source of sugar" refers to sugars, the original is not present, or the source is not generated in the composition of the hydrolyzed whole grain. Examples of such external sugar can be sucrose, lactose, and the claim is stennie sweeteners.

Amyloglucosidase (EC 3. 2. 1. 3) is an enzyme capable of releasing glucose residues from starch, maltodextrins and maltose by hydrolysis of glucose units from the non-restored end of the polysaccharide chain. The sweetness of the drug increases with the amount of released glucose. Thus, in one embodiment, the product for baby food further comprises amyloglucosidase or its fragments. It may be preferable to add amyloglucosidase in the production of the composition of the hydrolyzed whole grain, because the sweetness of the drug increases with increasing the amount of released glucose. Also, it may be preferable to amyloglucosidase had no effect on the favorable properties of whole grains, directly or indirectly. Thus, in one embodiment, amyloglucosidase in the active state shows no hydrolytic activity towards dietary fibers. An advantage of the invention and, in particular, the method of preparation of the product for baby food in accordance with the present invention is that it reduces the content of sugar (e.g. sucrose) in the product for baby food, compared to the products described in the prior art. When amyloglucosidase used in the composition of f is mentov, it becomes possible to cancel other external sources of sugar, such as adding sucrose.

However, as mentioned above, some alpha-amylase is able to generate glucose units, which can provide sufficient sweetness of the product, making optional use of amyloglucosidase. Further, the use of amyloglucosidase also increases the production costs of the product for baby food, and therefore, it may be necessary to limit the application of amyloglucosidase. Thus, in one embodiment, the product for baby food in accordance with the invention does not contain amyloglucosidase, such as exogenous amyloglucosidase.

Glucose isomerase (D-glucose citizenerased) causes the isomerization of glucose with the formation of fructose. Thus, in one embodiment, the present invention product for baby food further comprises the glucose isomerase or fragments, where glucose isomerase or fragments in the active state does not possess hydrolytic activity towards dietary fibers. Glucose has a sweetness, which is 70-75% of the sweetness of sucrose, while fructose is twice as sweet as sucrose. Thus, the methods of production of fructose are of great importance, because the sweetness of the product may be substantially uvelichenie adding an external source of sugar (such as sucrose or artificial sweeteners).

A number of specific enzymes or mixtures of enzymes can be used for production of the composition of the hydrolyzed whole grain in accordance with the present invention. It is necessary that they essentially had no hydrolytic activity under way in relation to dietary fiber. Thus, in one embodiment of the present invention the alpha-amylase may be selected from Validase HT 425L and Validase RA from Valley Research, Fungamyl from Novozymes, and MATS from DSM; protease may be selected from the group consisting of Alcalase, iZyme B and iZyme G (Novozymes).

The concentration of enzymes in accordance with the present invention in the product for baby food can affect the organoleptic properties of the product for baby food. In addition, the concentration of enzymes can also be adjusted by changing properties such as temperature and time of incubation. Thus, in one embodiment, the product for baby food contains from 0.0001 to 5 wt.% of the total content of the whole grain in the product for baby feeding at least one of:

alpha-amylase or fragment, which alpha-amylase or fragment in the active state does not possess hydrolytic activity towards dietary fibers;

- amyloglucosidase or its fragment, where amyloglucosidase active state has no hydrolytic activity towards dietary fibers;

- glucose or its fragment, where glucose isomerase in an active state has no hydrolytic activity towards dietary fibers.

In another embodiment, the product for baby food contains from 0.001 to 3 wt.% alpha-amylase of the total solid content of the cereal product for baby food, such amount as 0.01-3%, such as 0.01 and 0.1%, such as 0.01 to 0.5%, such as 0.01 and 0.1%, such as 0.03 to 0.1 percent, such as 0,04-0,1%. In another embodiment, the product for baby food contains from 0.001 to 3 wt.% amyloglucosidase of the total content of the whole grain in the product for baby food, such amount as 0.001-3%, such as 0.01 and 0.1%, such as 0.01 to 0.5%, such as 0.01 and 0.1%, such as 0.03 to 0.1 percent, such as 0,04-0,1%. In another embodiment, the product for baby food contains from 0.001 to 3 wt.% the glucose from the overall content of whole grain in the product for baby food, such amount as 0.001-3%, such as 0.01 and 0.1%, such as 0.01 to 0.5%, such as 0.01 and 0.1%, such as 0.03 to 0.1 percent, such as 0,04-0,1%.

Beta-amylases are enzymes that destroy the sugars, however, the main lowest carbohydrate unit formed by the beta-amylases, is maltose. Thus, in one embodiment, the product for baby food in accordance with the present invention does not contain beta-amylase, such to the to exogenous beta-amylase. In the absence of beta-amylases most starches will be either hydrolyzed to glucose units, because the alpha-amylase will not compete with beta-amylases for the substrates. Thus, it is possible to obtain an improved sugar profile. This differs from US 5, 686, 123, where disclosed suspension of grain, obtained by treatment with alpha-amylase and beta-amylase.

In some cases, the action of the protease is not required to provide a sufficiently low viscosity. Thus, in one embodiment in accordance with the present invention the product for baby food does not contain protease, such as an exogenous protease. As described previously, the addition of protease may cause undesired bitter taste, which in some cases must be avoided. This differs from US 4, 282, 319, which discloses a process involving enzymatic treatment with protease and amylase.

In General, the enzymes used in accordance with the present invention to obtain a composition of the hydrolyzed whole grain, do not possess hydrolytic activity in the active state in relation to dietary fiber. Thus, in another embodiment, the composition of the hydrolyzed whole grain has essentially intact structure of beta-glucan, compared with the original material. the another embodiment, the composition of the hydrolyzed whole grain has essentially intact structure arabinoxylan, compared with the original material. With the use of one or more enzymes in accordance with the present invention for the production of the composition of the hydrolyzed whole grain, you can save essentially intact structure of beta-glucan and arabinoxylan. The degree of degradation of the structure of beta-glucan and arabinoxylan can be determined by using gel chromatography (GPC). This technique GPC are described in more detail in the article(Determination of beta-Glucan Molecular Weight Using SEC with Calcofluor Detection in Cereal Extracts" Lena Rimsten, Tove Stenberg, Roger Andersson, Annica Andersson, and Per Åman. Cereal Chem. 80(4):485-490 ("Determination of molecular weight beta-glucan using GPC with detection by Calcofluor in extracts of grain"), is incorporated by reference.

In the context of the present invention, the expression "essentially intact structure" should be understood to mean that the main part of the structure remains intact. However, due to natural degradation in any natural product, part of a structure (such as structure of the beta-glucan or structure arabinoxylan) can be destroyed, although degradation may be due to the added enzymes. Thus, the expression "essentially intact structure" are we to understand that the structure of Natuna at least 95%, at least 97%, at least 98%, or Natuna at least 9%.

In the context of the present invention such enzymes as protease, amylase, glucose and amyloglucosidase mean the enzymes that have been previously cleared or partially cleared. Such proteins/enzymes can be produced by bacteria, fungi or yeast, but they can also be of vegetable origin. In General, the produced enzymes in the context of the present invention belong to the category of "exogenous enzymes". Such enzymes can be added to the product during production to ensure a specific enzymatic effect of the substance. Similarly, in the context of the present invention, when the enzyme in the present invention is excluded, this refers to the exogenous enzymes. In the context of the present invention such enzymes, for example, provide the enzymatic degradation of starch and protein to reduce the viscosity. In connection with the method of the present invention should be understood that such enzymes can be in solution or may be attached to a surface, such as immobilized enzymes. In the latter method, the proteins may not be part of the finished product.

As mentioned earlier, the action of alpha-amylase leads to a suitable sugar profile, which can affect the taste and reduce the number of external sugar or sweetener, to the which you want to add to the finished product.

Depending on the specific enzymes, the sugar profile of the finished product may vary. Thus, in one embodiment, the product for baby food has a ratio of maltose to glucose less than 144:1, by weight of the product, such as below 120:1, such as below 100:1, for example, below 50:1, such as below 30:1, such as below 20:1 or such as below 10:1.

If only one enzyme, starch processing, is generating glucose alpha-amylase, a large proportion of the finished product will be in the form of glucose, compared with the use of alpha-amylase, specifically generates maltose units. Because glucose has a higher sweetness than maltose, this may make it unnecessary to add an additional source of sugar (such as sucrose). This advantage is further strengthened if the ratio is reduced by conversion of maltose present in the hydrolyzed whole grains, glucose (maltose one unit into two glucose units).

The ratio of maltose to glucose can be further reduced if the enable amyloglucosidase in the enzyme composition, because these enzymes also generate glucose units. If the enzyme composition comprises the glucose isomerase, the fraction of glucose is changed to fructose, which has b is more sweetness, than glucose. Thus, in one embodiment, the product for baby food has a ratio of maltose to glucose+fructose less than 144:1 by weight of the product, such as below 120:1, such as below 100:1, for example, below 50:1, such as below 30:1, such as below 20:1 or such as below 10:1.

Further, in one embodiment, the present invention product for baby food has a ratio of maltose to fructose less than 230:1 by weight of the product, such as below 144:1 by weight of the product, such as below 120:1, such as below 100:1, for example, below 50:1, such as below 30:1, such as below 20:1 or such as below 10:1.

In the context of the present invention, the expression "the total content of whole grain" should be understood as a combination of content composition of the hydrolyzed whole grain" and "the solid content of whole grains". Unless otherwise stated, "the total content of whole grains" is indicated in wt.% the weight of the finished product. In one embodiment, the product for baby food has a total content of whole grains in the range of 1-30% by weight of the product for baby food, such as 1-20%, such as 1-15%, such as 1-10%, and such as 1-7%.

In the context of the present invention, the expression "content of the composition of the hydrolyzed whole grain" should be understood as expressed in wt.% to the weight of hydrolyzed whole se is in the finished product. The content of the composition of the hydrolyzed whole grain is part of the total content of the composition from whole grains. Thus, in one embodiment, the food product in accordance with the present invention has a content of the composition of the hydrolyzed whole grain in the range of 1-30% by weight of the product for baby food, such as 1-20%, such as 1-10%, and such as 1-5%. The amount of the composition of the hydrolyzed whole grain in the finished product may depend on the type of product. Using the composition of the hydrolyzed whole grain in accordance with the present invention in the product for baby food, you can add more hydrolyzed whole grain (compared with the composition of the non-hydrolyzed whole grain), without significant effect on the organoleptic properties of the product, due to the increased amount of soluble fibers in gidrolizovannogo whole grains.

It is preferable to have product for baby food with a high content of dietary fiber without disturbing the organoleptic properties of the product. Thus, in another embodiment, the product for baby food has a content of dietary fibers in the range of 0.1-10% by weight of the product for baby food, such as 0.1-6%, preferably in the range of 0.5-4%, even more preferred is entrusted, in the range of 1-2%, preferably in the range of 0.5-3%, even more preferably in the range of 1-2 wt.%. Product for baby food in accordance with the present invention can be provided with a high amount of dietary fiber, by adding the hydrolyzed whole grain component provided by the present invention. This can be achieved thanks to the unique structure of the method in accordance with the present invention.

Dietary fiber is the edible part of plants, which is not destroyed by digestive enzymes. Dietary fibers are fermented by the microflora in the human colon. There are two types of fiber: soluble fiber and insoluble fiber. Both soluble and insoluble dietary fiber can promote a number of positive physiological effects, including promotion through the intestinal tract, preventing constipation, or feeling of satiety. Health authorities recommend consuming 20 to 35 grams of fiber per day, depending on body weight, gender, age and calorie intake.

Soluble fibers are dietary fibers that undergo complete or partial fermentation in the large intestine. Examples of soluble fibre from cereals include beta-glucan, arabinoxylan, arabinogalactan and resistant, Brahma is 2 and type 3 and oligosaccharides derived from the latter. Soluble fiber from other sources include, for example, pectin, gum acacia, gum, alginate, agar, Polydextrose, inulin and galactooligosaccharides. Some soluble fibers are referred to as prebiotics because they are the energy source for beneficial bacteria (such as Bifidobacteria and Lactobacilli) that are present in the colon. Other beneficial effects of soluble fibre include control of blood sugar, which is important for diabetes prevention, control cholesterol or reducing the risk of cardiovascular diseases.

Insoluble fiber is dietary fiber, which does not get fermented in the colon, or only slowly digested by intestinal microflora. Examples of insoluble fibers include cellulose, hemicellulose, resistant starch type 1 and lignins. Other beneficial effects of insoluble fiber include stimulation of bowel function due to induction of peristalsis, which causes the muscles of the intestines to work harder, become stronger and better functioning. Also there is evidence that consumption of insoluble fiber may be associated with a reduced risk of bowel cancer.

The total dry matter content in the product for baby food in accordance with the present invention can vary. T is to, in another embodiment, the total dry matter content is in the range of 5-30% by weight of the product for baby food, for example, 10-25%, such as 15-20%. Example of factors affecting dry matter content, may be the amount of the composition of the hydrolyzed whole grain and degree of hydrolysis in this composition. In the context of the present invention, the expression "the total dry matter content equal to 100 minus the moisture content (%) in the product.

It is preferable to obtain the product for baby food with good organoleptic parameters, such as sweetness, without adding large amounts of external sources of sugar. Thus, in another embodiment, the product for baby food has sugar or no sugar sweetener less than 15% by weight of the product for baby food, such as less than 10%, less than 7%, less than 5%, less than 3%, less than 1%, such as 0%. Because the composition of the hydrolyzed whole grain complements the product for baby food sources of carbohydrates, such as glucose and maltose, product for baby food also Podlasie natural source of sugar that is different from an external source of sugar. Thus, the number of added external sweetener may be limited. Sucrose is a widely used sweetener in products: what I however, other sugars can also be used. Thus, in another embodiment, the sugar is a monosaccharide and/or disaccharide and/or oligosaccharide. In one embodiment, the monosaccharide is glucose, galactose, dextrose, fructose, or any combination thereof. In another embodiment, the disaccharide is sucrose, maltose, lactose, or any combination thereof.

Hygroscopic substances are often added to foods that should be in a dry or semi-dry state. Thus, in one embodiment, the product for baby food does not contain hygroscopic substance.

Exemplary ingredients product for baby food can include vitamins and minerals; preservatives, such as tocopherol; emulsifiers, such as lecithin; protein powder; cocoa powder; alkylresorcinol; phenolic compounds and other active ingredients, such as docosahexaenoic acid, caffeine and prebiotics.

In another embodiment, the product for baby food is the fat content in the range of 0-10 wt.% to the mass of product for baby food, such as 2-7% by weight of the product for baby food. The amount of fat can vary, depending on the type of product. Fatty components are preferably vegetable fats, such as cocoa butter, rapes the e oil, sunflower oil or palm oil, preferably hydrogenated.

In another embodiment, the product for baby food may have a salt content in the range of 0-2% by weight of the product for baby food. In a more specific embodiment, the salt is sodium chloride.

In the product for baby food in accordance with the present invention can be added to the liquid component to ensure proper consistency and viscosity. Thus, in one embodiment, the product for baby food further comprises a liquid component. In another embodiment, the liquid component is selected from the group consisting of water, milk, liquid fruit extract, liquid vegetable extract, soy component, or any combination thereof. In another embodiment, the milk is selected from the group consisting of whole milk, whey fractions, casein, and any combination thereof. Adding the liquid component can improve factors such as taste, viscosity and diet profile.

In one embodiment, the product for baby food contains protein ingredient, or vegetable ingredient, or protein ingredient and vegetable ingredient. In one embodiment, the first stage vegetable ingredient is cooked, and the protein ingredient is cooked separately from vegetable and is gradient to provide pre-cooked ingredients, and in the second stage of pre-cooked ingredients are mixed and subjected to the TVC processing for sterilization of the product.

Vegetable ingredient may contain at least one vegetable. More preferably, the vegetable ingredient contains at least two or three vegetable.

Preferably, a separate cooking vegetable ingredient is provided by steam treatment of frozen or fresh vegetables. This provides the advantage that if the vegetables are frozen, they quickly unfrozen. In addition, vegetables are not removed nutrients. Further, preferably, the vegetables are steaming over time, depending on the vegetable. Preferably, at least two types of vegetables cooked separately from each other and mix after cooking.

Preferably, the vegetables cook in a period of time from about 1 minute to 5 minutes at about 85°C to 95°C .This provides the advantage of "soft" cooking vegetables. This advantageously results in minimum disruption of the structure of plant cells, minimal side reactions and reduce leaching of water-soluble vitamins.

Preferably, the protein ingredient contains a protein source selected from meat and fish.

When separate heat treatment of vegetable ingredients and meat, the meat can be roasted to get the taste and and the omata meat and vegetables, prepared separately to avoid mixing different flavors and aromas, providing more intense flavours and reducing the loss of nutrients. Preferably, a separate heat treatment of meat or fish is provided by cooking or steam cooking meat or fish. In one embodiment, the meat is fried together with onions. Preferably, the meat or fish is fried or cooked with steam for about 10 minutes.

Preferably, the meat or fish roasted over time, depending on the used meat or fish. This is an advantage, because the cooking time can be adjusted, ensuring the best result for your meat or fish. In addition, unlike the traditional way of autoclaving, the taste and aroma of meat or fish are not mixed with the taste and aroma of the vegetables until vegetables are welded.

In a preferred embodiment of the present invention ingredient-based test or a cereal, such as rice, cooked separately from vegetable ingredient and protein ingredients, and mix or used as a substrate or base for the pre-cooked ingredients.

Preferably, baby food for children aged approximately 4 to 6 months (stage 1) contain one or more vegetables selected from artichoke, carrot, cucumber,fennel, bean, leek, lettuce, parsnip, potato, pumpkin, squash and zucchini-zucchini.

Preferably, product for baby food for children aged approximately 4 to 6 months (stage 1) contains one or more meats selected from beef, veal, chicken, lamb, pork, Turkey and duck meat.

Preferably, baby food for children aged approximately 4 to 6 months (stage 1) contain one or more fruits selected from Apple, apricot, banana, BlackBerry, blackcurrant, blueberry, cherry, jujube, grapes, gooseberry, guava, lemon, lime, Mandarin, mango, melon, nectarine, olive, orange, peach, pear, pineapple, plum, quince, raspberry, red currant and watermelon.

Preferably, baby food for children aged approximately 4 to 6 months (stage 1) contain one or more aromatic herbs and spices selected from anise, lemon balm, chamomile, caraway, gherkins, orange flower and wood sorrel.

Preferably, baby food for children from approximately 6 to 8 months (stage 2) contain one or more vegetables selected from artichoke, carrot, cucumber, fennel, French beans, leeks, lettuce, parsnips, potatoes, pumpkin, zucchini, squash, zucchini, broccoli, cauliflower, eggplant, slide the on potatoes, tomato, peas and spinach.

Preferably, product for baby food for children from approximately 6 to 8 months (stage 2) contains one or more kinds of beans selected from soybean, Mungo beans, chickpeas, Vigny, kidney beans, lentils, mung beans and cajanus.

In another embodiment, the product for baby food for children from approximately 6 to 8 months (stage 2) contains one or more meats selected from beef, veal, chicken, lamb, pork, Turkey and duck meat and/or fish.

Preferably, baby food for children from approximately 6 to 8 months (stage 2) contain one or more fruits selected from Apple, apricot, banana, BlackBerry, blackcurrant, blueberry, cherry, jujube, grapes, gooseberry, guava, lemon, lime, Mandarin, mango, melon, nectarine, olive, orange, peach, pear, pineapple, plum, quince, raspberry, red currant, watermelon, figs, papaya, passion fruit, strawberry and tangerine.

Preferably, baby food for children from approximately 6 to 8 months (stage 2) contain one or more aromatic herbs and spices selected from anise, lemon balm, chamomile, caraway, gherkins, flower of orange tree, sorrel, cardamom, chives-onion, cumin, onion, saffron, thyme, and thyme.

p> Preferably, baby food for children from approximately 6 to 8 months (stage 2) contain coconut.

Preferably, baby food for children aged approximately 8 to 12 months (stage 3) contain one or more vegetables selected from artichoke, carrot, cucumber, fennel, French beans, leeks, lettuce, parsnips, potatoes, pumpkin, zucchini, squash, zucchini, broccoli, cauliflower, eggplant, sweet potato, tomato, peas, spinach, asparagus, beets, Brussels sprouts, cabbage, cabbage, garden peas, radish and turnip.

Preferably, product for baby food for children aged approximately 8 to 12 months (stage 3) contains one or more kinds of beans selected from soybean, Mungo beans, chickpeas, Vigny, kidney beans, lentils, mung beans, coyanosa, Lima beans and square of the peas.

Preferably, product for baby food for children aged approximately 8 to 12 months (stage 3) contains one or more meats selected from beef, veal, chicken, lamb, pork, Turkey and duck meat and/or fish and/or eggs.

Preferably, baby food for children aged approximately 8 to 12 months (stage 3) contain one or more fruits selected from Apple, apricot, banana, BlackBerry, black is mordini, blueberries, cherries, dates, grapes, gooseberry, guava, lemon, lime, Mandarin, mango, melon, nectarine, olive, orange, peach, pear, pineapple, plum, quince, raspberry, red currant, watermelon, figs, papaya, passion fruit, strawberry, Mandarin and rhubarb.

Preferably, baby food for children aged approximately 8 to 12 months (stage 3) contain one or more aromatic herbs and spices selected from anise, Melissa lemon, chamomile, caraway, gherkins, flower of orange tree, sorrel, cardamom, chives-onion, cumin, onion, saffron, savory, thyme, coriander, turmeric, common sorrel, garlic, mint and vanilla.

Preferably, baby food for children aged approximately 8 to 12 months (stage 3) contain coconut and/or cocoa.

Preferably, baby food for children aged from about 12 to 36 months (stage younger) contain one or more vegetables selected from artichoke, carrot, cucumber, fennel, French beans, leeks, lettuce, parsnips, potatoes, pumpkin, zucchini, squash, zucchini, broccoli, cauliflower, eggplant, sweet potato, tomato, peas, spinach, asparagus, beets, Brussels sprouts, cabbage, cabbage, garden peas, radish, turnip, mushrooms and watercress.

Preferably, product for baby: what I for children aged from about 12 to 36 months (stage younger) contains one or more kinds of beans, selected from soybean, Mungo beans, chickpeas, Vigny, kidney beans, lentils, mung beans, coyanosa, Lima beans and square of the peas.

Preferably, product for baby food for children aged from about 12 to 36 months (stage younger) contains one or more meats selected from beef, veal, chicken, lamb, pork, Turkey and duck meat and/or fish and/or eggs and/or crustaceans.

Preferably, baby food for children aged from about 12 to 36 months (stage younger) contain one or more fruits selected from Apple, apricot, banana, BlackBerry, blackcurrant, blueberry, cherry, jujube, grapes, gooseberry, guava, lemon, lime, Mandarin, mango, melon, nectarine, olive, orange, peach, pear, pineapple, plum, quince, raspberry, red currant, watermelon, figs, papaya, passion fruit, strawberry, tangerine, rhubarb, grapefruit and kiwi.

Preferably, baby food for children aged from about 12 to 36 months (stage younger) contain one or more aromatic herbs and spices selected from anise, Melissa lemon, chamomile, caraway, gherkins, flower of orange tree, sorrel, cardamom, chives-onion, cumin, onion, saffron, savory, thyme, coriander, turmeric, common sorrel, cesn the ka, mint, vanilla, Basil, Bay leaf, chervil, cinnamon, cloves, ginger, liquorice, nutmeg, marjoram, Torrey, oregano, parsley, pepper, rosemary, sage and tarragon.

Preferably, baby food for children aged from about 12 to 36 months (stage younger) contain coconut, cocoa, almond, beech nut, Brazil nut, cashew, chestnut, hazelnut, Australian walnut, pecans, pistachios and walnuts.

For an object to obtain the product of the present invention provides a method of preparation of the product for baby food in accordance with the present invention, including:

1) preparation of the composition of the hydrolyzed whole grain, which includes stages:

a) interaction of the whole grain component with an enzyme composition in water, where the enzyme composition comprises at least one alpha-amylase, where specified, the enzyme composition has no hydrolytic activity towards dietary fibers;

b) providing reaction enzyme compositions with whole grain component, to obtain a hydrolyzed whole grain;

c) providing the composition of the hydrolyzed whole grain by inactivation of these enzymes, where the specified hydrolysate reaches a viscosity of from 50 to 5000 MPa"s at 65°C;

2) the software product for the children's nutrition by mixing the composition of the hydrolyzed whole grain premix, containing at least one food ingredient selected from the group consisting of vegetables, fruits, meat, fish, eggs, beans, herbs, nuts, and any combination thereof.

In one embodiment, the enzyme composition further comprises a protease or fragment, where the protease or fragment in the active state does not possess hydrolytic activity towards dietary fibers. Similarly, the enzyme composition may contain amyloglucosidase and/or glucose isomerase in accordance with the present invention.

Some properties of the method can be controlled to ensure product for baby food in accordance with the present invention. Thus, in one embodiment, stage (lb) is performed at 30-100°C, preferably at 50-85°C. In an additional embodiment, stage (1b) is carried out for a time such as from 1 minute to 24 hours, such as from 1 minute to 12 hours, such as from 1 minute to 6 hours, such as 5-120mm minutes. In another embodiment, stage (1b) is carried out at 30-100°C for 5-120mm minutes.

In another embodiment, stage (1c) is carried out at 70-150°C for a time such as at least 1 second, such as 1-5 minutes, such as 5-120mm minutes, such as 5-60 minutes. In an additional embodiment, stage (1c) is carried out by on the revane at least up to 90°C for 5-30 minutes.

In another embodiment, the reaction in stage (1) is stopped when the hydrolysate reaches a viscosity of from 50 to 4000 MPa•s, such as from 50 to 3000 MPa•s, such as from 50 to 1000 MPa•s, such as from 50 to 500 MPa•S. In an additional embodiment, the viscosity measured at 50% solids content.

In another embodiment, the composition of the hydrolyzed whole grain stage (1) provide, when the specified hydrolysate reaches the total dry matter content of 25-60%. By controlling the viscosity and dry matter content can provide gidrolizovannogo whole grains in various forms.

In an additional embodiment, hydrolyzed whole grain component on stage (1c) provide in the form of a liquid concentrate, powder, juice or puree. The advantage of the presence of the composition of the hydrolyzed whole grain in various forms is that when it is used in food, you can avoid dilution by applying a dry or semi-dry form. Similarly, if you want a more moist product, you can apply the composition of the hydrolyzed whole grain in the liquid state.

The above properties can be adjusted to regulate the degree of degradation of starch, sugar profile, total dry matter content and for the General regulation of the PR is analiticheskii properties of the finished product.

To improve the enzymatic processing of whole grain component may be preferable to process the grain before or after enzyme treatment.

When grinding grain large surface area becomes available for enzymes, thereby accelerating the process. In addition, it is possible to improve the organoleptic properties, through the use of smaller particle size of the grains. In an additional embodiment, whole grain fried or podrumyanivayut before or after enzyme treatment. Roasting or use can improve the taste of the finished product.

To extend the storage time of the product can perform some processing of the product. Thus, in one embodiment, the method further includes at least one of the following types of processing: the TVC, pasteurization, heat treatment, autoclaving, and any other heat or no heat processing, such as processing under pressure. In another embodiment, the product for baby food sealed in aseptic conditions. In another embodiment, the product for baby food pack is not in aseptic conditions, such as when autoclaving or storage hot.

It should be noted that embodiments of and characteristics described in Conte, the CTE of one of the objects or of embodiments of the present invention, also used for other objects of the invention.

All patent and non-patent references cited in this application are incorporated by reference in its entirety.

The invention is hereinafter described in more detail in the following non-limiting examples.

Examples

Example 1 - preparation of the composition of the hydrolyzed whole grain Enzyme compositions containing Validase HT 425L (alpha-amylase), optionally in combination with Alcalase 2.4 L, used for the hydrolysis of wheat, barley and oats.

Mixing can be performed in the cooking apparatus with a double jacket, although you can use other industrial equipment. Mixer with scrapers works continuously cleans the inner surface of the mixer. This prevents burning and helps to maintain a uniform temperature. Thus, the enzymatic activity is better controlled. Couples can enter into a double jacket to raise the temperature, and cold water to decrease.

In one embodiment, the enzyme composition and water are mixed at room temperature from 10 to 25°C. At such low temperatures the enzymes of the enzyme compositions have very weak activity. Then add the component, and the ingredients are mixed for a short period of time, usually less than 20 minutes, until a homogeneous mixture.

Hydrolysis leads to the decrease of the viscosity of the mixture. When whole wheat hydrolysate reaches a viscosity of from 50 to 5000 MPa•s at 65°C and total dry matter content, for example, from 25 to 60 wt.%, enzymes inactivate by heating the hydrolyzate at a temperature above 100°C, preferably by injection of steam at 120°C.

The dose of the enzyme contribute in accordance with the total number of whole grains. The number of enzymes vary depending on the type of whole grain component, because protein levels are different. The ratio of water/whole grain component can be adapted in accordance with the required humidity for the finished liquid whole cereals. Typically, the ratio of water/whole grain component is 60/40.

Percentages are mass.

Hydrolyzed whole wheat
Whole wheat flourSubstrate
The enzyme amylaseto 0.10% by weight of substrate
The protease enzymeof 0.05% by weight of substrate
Hydrolyzed whole barley
Whole barley flourSubstrate
The enzyme amylaseto 0.10% by weight of substrate
The protease enzymeof 0.05% by weight of substrate
Hydrolyzed whole oats
Whole oat flourSubstrate
The enzyme amylaseto 0.10% by weight of substrate

Example 2 - sugar profile of the composition of the hydrolyzed whole grain Composition of the hydrolyzed whole grain, wheat, barley and oats, prepared in accordance with the method of Example 1.

Carbohydrates according to VEOH

The composition of the hydrolyzed whole grain analyzed by WEAK (high-performance anion-exchange chromatography), to illustrate the sugar profile of the composition of the hydrolyzed whole grain.

Carbohydrates were extracted with water and separated by ion chromatography on anion-exchange column. Erwerbende compounds were determined electrochemically using a pulsed amperometric detector, and counted the number by comparison with the area of the peaks external standards.

Total dietary fiber

DVO is data samples (low fat, if you must) was subjected to treatment for 16 hours in a manner that emulates the digestive system of a person with 3 enzymes (pancreatic alpha-amylase, protease and amyloglucosidase) to remove starch and protein. Ethanol was added to precipitate soluble dietary fiber with high molecular weight. The resulting mixture was filtered, and the residue was dried and weighed. Protein was determined in the sediment in a sample from a duplicate sample, in other identified mineral residue. The filtrate was collected, concentrated and analyzed by HPLC to determine the amount of soluble dietary fiber with a low molecular weight (RWNM).

Whole wheat:
Standard wheatWheat, hydrolyzed by alcalase/validate
Total sugar (wt.%)2,0324,36
Glucose0,11,43
Fructose0,10,1
Lactose (monohydrate)<0,1<0,1
Sucrose0,910,69
Maltose (monohydrate)0,9122,12
Mannitol<0,02<0,02
Fucose<0,02<0,02
Arabinose<0,020,02
Galactose<0,02<0,02
Xylose<0,02<0,02
Mannose<0,02<0,02
Ribose<0,02<0,02
Insoluble and soluble fiber12,9012,94
Low molecular weight fiber2,632,96
Total fiber15,5315,90
Solid s is from:
Standard oatsOat, hydrolyzed by alcalase/validate
Total sugar (wt.%)1,40of 5.53
Glucose0,10,58

The results clearly showed a significant increase of glucose provided by hydrolysis, where the glucose gidrolizovannogo barley was 0.61 wt.% to the mass of dry matter, glucose gidrolizovannogo oats amounted to 0.58 wt.% to the weight of dry matter; and the glucose content in the hydrolyzed wheat amounted to 1.43 wt.% to the weight of dry matter.

Further, the results also showed that the ratio of maltose : glucose is in the range of from about 15:1 to 6:1.

Thus, on the basis of these results provided new sugar profile with increased sweetness, compared to the prior art.

In conclusion, increased sweetness can be obtained with the use of a composition of the hydrolyzed whole grain in accordance with the present invention, and thus, it is possible to eliminate or limit the need for additional sources of sweeteners.

In addition, the results showed that the content of dietary fibers remains constant, and the ratio and the amount of soluble and insoluble fiber remains essentially the same in not gidrolizovannogo whole grains and the composition of the hydrolyzed whole grain.

Example 3 - Hydrolytic activity in dietary fibers

Enzymes Validase HT 425L (Valley Research), Alcalase 2.4 L (Novozymes) and BAN (Novozymes analyzed using thin layer chromatography on activity in relation to arabinoxylan and beta-glucan from extracts of dietary fiber from whole grains.

The results of thin-layer chromatography showed that amylase Validase HT and protease Alcalase showed no hydrolytic activity against beta-glucan or arabinoxylan, while the commercial preparation of alpha-amylase BAN caused hydrolysis and beta-glucan, and arabinoxylan, see Figure 1. Cm. also Example 4.

Example 4 - Profile of molecular weight beta-glucan and arabinoxylan oats after enzymatic hydrolysis

Hydrolysis:

Prepared solution of 0.5% (weight/volume) of beta-glucan oat medium viscosity (Megazyme) or arabinoxylan wheat medium viscosity (Megazyme) in the water.

Added enzyme ratio of enzyme to substrate (f/S) 0.1 wt.%. The reaction was carried out at 50°C for 20 minutes, then the sample was placed in conditions with a temperature of 85°C for 15 minutes to ensure the gelatinization and hydrolysis of starch. Finally enzymes iactiveaware at 95°C for 15 minutes. Evaluated various series of the following enzymes.

Fructose0,10,1
Lactose (monohydrate)<0,1<0,1
Sucrose1,091,03
Maltose (monohydrate)0,113,83
Mannitol<0,02<0,02
Fucose<0,02<0,02
Arabinose<0,02<0,02
Galactose<0,02<0,02
Xylose<0,02 <0,02
Mannose<0,02<0,02
Ribose<0,02<0,02
Insoluble and soluble fibera 9.2511,28
Low molecular weight fiber0,671,21
Total fiber9,9212,49
Whole barley:
Standard barleyBarley, hydrolyzed by alcalase/validate
Total sugar (wt.%)1,215,24
Glucose0,10,61
Fructose0,10,1
Lactose (monohydrate)<0,1<0,1
Sucrose0,900,88
Malte is for (monohydrate) 0,11the 3.65
Mannitol<0,02<0,02
Fucose<0,02<0,02
Arabinose<0,02<0,02
Galactose<0,02<0,02
Xylose<0,02<0,02
Mannose<0,02<0,02
Ribose<0,02<0,02
Glucose0,10,61
Fructose0,10,1
Insoluble and soluble fiber9,7010,44
Low molecular weight fiber2,232,63
Total fiber11,9313,07
Alcalase 2.4 L (Valley Research):the series BN 00013
series 62477
series 75039
Validase HT 425L (Valley Research):series RA8303A
series 72044
MATS L (DSM):series 408280001

Analysis of molecular mass

Hydrolyzed samples were filtered using filter syringe (0.22 μm), and 25 µl was injected into the system for high-performance liquid chromatography Agilent 1200 equipped with 2 columns TSKgel (G3000PWXL of 7.8×300 mm), (GMPWXL of 7.8×30 mm) and precolonial (PWXL 6×44 mm) (Tosoh Bioscence). As the washing buffer solution used solution of sodium nitrate 0.1 M, at a rate of 0.5 ml/min Detection was carried out using the index of refraction.

Results

In Fig.2-4 shows the graphs for the control (without enzyme) and analysis with enzymes. However, because essentially there is no difference between the charts is difficult to distinguish graphs from each other.

Conclusions

Not marked shift profile of molecular weight beta-glucan and arabinoxylan oats after hydrolysis with Alcalase 2.4 L (Fig.2), Validase HT 425 L (Fig.3) or MATS L (Fig.4).

Example 5 - Songs for baby food containing gidrolizovannogo whole grains

Songs for baby food, disclosed in EP 2190309, or examples 3 or 4 of the EP 2154998, can be hydrolyzed whole grain Example 1.

1. Baby food containing:
at least one food ingredient selected from the group consisting of vegetables, fruits, meat, fish, eggs, beans, aromatizes the x herbs, nuts and any combination;
- the composition of the hydrolyzed whole grain;
alpha-amylase or fragment, which alpha-amylase or fragment in the active state does not possess hydrolytic activity towards dietary fibers;
where the product for baby food has a viscosity in the 301-1000 range MPa•S.

2. Baby food on p. 1 suitable for:
I. Children aged approximately 4 to 6 months (stage 1);
II. Children from approximately 6 to 8 months (stage 2);
III. Children aged from about 8 to 12 months (stage 3); or
IV. Children aged from about 12 to 36 months (stage younger children).

3. Baby food under item 1 or 2, not containing beta-amylase.

4. Baby food under item 1 or 2, additionally containing protease or fragment, in the amount of 0.001-5 wt.% the mass contained only whole grains, where the protease or its fragments in the active state does not possess hydrolytic activity towards dietary fibers.

5. Baby food under item 1 or 2, not containing protease.

6. Baby food under item 1 or 2, additionally containing at least one of amyloglucosidase or its fragment, and glucose or its fragment, where amyloglucosidase or glucose isomerase in an active state does not possess hydrolytic activity is in relation to dietary fiber.

7. Baby food under item 1 or 2, with the total content of whole grains in the range of 1-30 wt.% to the mass of baby food.

8. Baby food under item 1 or 2, which is a ready-to-eat product or product baby food, requiring recovery in the liquid component.

9. Baby food under item 1, in which the composition of the hydrolyzed whole grain has essentially intact structure of beta-glucan, compared with the original material.

10. Baby food under item 1, in which the composition of the hydrolyzed whole grain has essentially intact structure arabinoxylan, compared with the original material.

11. Baby food according to any one of paragraphs.1, 9, or 10, in which the composition of the hydrolyzed whole grain is the powder of grain with sugar or non-sugar sweeteners less than 15 wt.% by weight of powder of grain.

12. Baby food under item 1 or 2, in the form of a liquid, concentrate, juice or puree.

13. Baby food under item 1 or 2, in which the ratio of maltose to glucose is less than 144:1 by weight of the product, such as below 120:1, such as below 100:1, such as less than 50:1, such as below 30:1, such as below 20:1 or such as below 10:1.

14. The method of preparation of baby food by mu the mu PP.1-13, including:
1) preparation of the composition of the hydrolyzed whole grain, which includes stages:
a) interaction of the whole grain component with an enzyme composition in water, where the enzyme composition comprises at least one alpha-amylase, where specified, the enzyme composition has no hydrolytic activity towards dietary fibers;
b) providing reaction enzyme compositions with whole grain component, to obtain a hydrolyzed whole grain;
c) providing the composition of the hydrolyzed whole grain by inactivation of these enzymes, where the specified hydrolysate reaches a viscosity of from 50 to 5000 MPa•s at 65°C;
2) the product of baby food by mixing the composition of the hydrolyzed whole grain premix containing at least one food ingredient selected from the group consisting of vegetables, fruits, meat, fish, eggs, beans, herbs, nuts and any combination.

15. The method according to p. 14, in which the composition of the hydrolyzed whole grain stage (1) receive when the specified hydrolysate reaches the total solids content of 25-60%.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to a processed fruit or vegetable product containing pomace or at least one fruit or vegetable product, to a beverage containing water and the said product, pomace processing method, method for treatment of at least one whole fruit or vegetable and method for improvement of pomace dispersion capacity in beverages. The processed product has particle size equal to 250 micron. The pomace processing method involves production of pomace by way of extraction of juice of a whole fruit or vegetable and pomace freezing, such pomace containing peel and pulp. The method for improvement of pomace dispersion capacity in beverages involves reduction of pomace particles size down to 250 micron by way of pomace freezing and reduction of pomace particles size to less than 250 micron or less than 125 micron.

EFFECT: product has a smooth texture and good dispersion capacity and is characterised by low or no granulation.

23 cl, 9 ex

FIELD: chemistry.

SUBSTANCE: invention relates to nutritional composition, which includes two structurally different bata-oligosaccharides. Nutritional composition contains at least two different bata-galactooligosaccharides (BGOS) A and B, where larger part of bonds between two galactose residues in BGOS A are beta-1,4 and/or beta-1,6 and larger part of bonds between two galactose residues in BGOS B are beta-1,3. Weight ratio between A and B constitutes from 1 to 5. Claimed composition is suitable for infant nutrition.

EFFECT: composition demonstrates synergic impact on immune system, enhancement of response to vaccination, as well as is used for prevention and/or treatment of disease, selected from the group, consisting of asthma, allergy, atopic dermatitis, allergic conjunctivitis, infections, diarrhea and intestinal inflammation.

14 cl, 1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely, to biologically active additives, in particular, to biologically active additives based food products. The food product for alimentation of people experiencing intensive physical strain contains the following components, wt %: cattle brain hydrolysate peptides with molecular weight equal to 0.2 - 10 kDa - 0.5-10.0, milk whey protein - 5.0-30.0, milk whey protein hydrolysates - 5.0-20.0, haemoglobin - 0.5-5.0, dry concentrate of chicken broth - 1.0-5.0, medium-chain triglycerides - 1.0-10.0, linoleic acid - 1.0-10.0, lecithin - 0.5-5.0, amber acid - 0.05-0.5, fumaric acid - 0.025-0.25, inuline - 1.0-10.0, lactitol - 1.0-10.0, stevioside - 0.01-0.1, B vitamins complex - 0.01-0.1, dried food girasol - 1.0-10.0, ascorbic acid - 0.05-0.5, iodised milk proteins - 0.002-0.015, mineral calcium enricher - 0.5-5.0.

EFFECT: invention allows to manufacture a product with high biological and food value.

6 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: method for production of food fibres of green peas shells envisages soaking of green peas shells preliminary milled into particles sized 4.0-10.0 mm in water at a ratio of shells to water being 1:3. Then one filters the produced mixture and separates press cake extracted with 45-55°C water during 25-35 minutes at a ratio of press cake to water being 1:6. The produced extract is cooled and filtered with press cake separation; after water extraction the press cake is subjected to acid- thermal hydrolysis with 1%- tartaric acid solution at a temperature of 81°C during 95 minutes with subsequent separation of press cake that is washed with 20°C water till washing water pH is equal to 6.0; then one performs drying at a temperature of 60-70°C till residual moisture content is equal to 8-14%, milling till powdery condition with particles dispersivity no more than 50 mcm to produce food fibres. According to the preferable version, press cake is dried in a convection conveyor-band drier. Additionally, the press cake is milled till powdery condition by means of a roll-crusher.

EFFECT: method allows to reduce food fibres losses, increase the product yield and enhance food fibres quality.

3 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry. Proposed is a food composition including a water-containing component, a lipid-containing component and a vegetal origin material that contains cellular tissue and at least one carotenoid and has a reduced content of water-soluble substances. The composition is used for food products preparation.

EFFECT: invention allows to produce a composition with an increased biological effectiveness and ensuring a more expressed positive effect on the human organism, in particular - improving parameters of sperm with idiopathic sterility male patients.

25 cl, 1 ex

FIELD: chemistry.

SUBSTANCE: disclosed is a polysaccharide containing carboxyl functional groups, one of which is substituted with a hydrophobic alcohol derivative. Also disclosed is a pharmaceutical composition containing one of the disclosed polysaccharides and one active ingredient.

EFFECT: invention enables to obtain novel amphiphilic polysaccharide derivatives, having good biocompatibility.

26 cl, 1 tbl, 12 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention refers to pharmaceutics and represents a nutritional composition for an infant or: : a child containing lipid or fat, a protein source, a source of long-chain polysaturated fatty acids which contains docosahexaenoic acid; a supplementary calcium source to 2.5 wt % with at least 20% of the supplementary calcium source representing calcium gluconate, and PDGF-β 0.015 to 0.1 ppm (pg/mcg).

EFFECT: provided better digestibility as compared to the conventional compositions.

12 cl, 3 ex

FIELD: medicine.

SUBSTANCE: group of inventions refers to medicine, namely to paediatrics and may be used for preparing a composition for oral administration into an infant born by Cesarean section. This purpose is achieved by using at least one microorganism, and at least one nondigestible oligosaccharide. The composition contains at least one species Bifidobacteria specified in a group consisting of Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium catenulatum, Bifidobacterium adolescentis and Bifidobacterium longum and galactooligosaccharides as an oligosaccharide. What is also presented is a method for preparing the infant food suitable for the infant born by Cesarean section.

EFFECT: group of inventions provides the general population Bifidobacteria growth in 2,5 times and increase of the various strains Bifidobacteria, thereby providing a greater variety of Bifidobacterium.

9 cl, 2 tbl, 6 ex

Synbiotic mixture // 2495927

FIELD: chemistry.

SUBSTANCE: invention relates to a synbiotic preparation containing N-acetyl-lactosamine and/or an oligosaccharide containing N-acetyl-lactosamine and a probiotic strain Lactobacillus sp. The oligosaccharide containing N-acetyl-lactosamine is lacto-N-tetraose or lacto-N-neotetraose. The probiotic strain Lactobacillus sp. is Lactobacillus rhamnosus ATCC 53103, Lactobacillus rhamnosus CGMCC 1.3724, Lactobacillus reuteri ATCC 55730 or Lactobacillus reuteri DSM 17938.

EFFECT: synbiotic preparation is used in infant nutritional composition as well as in production of a nutritional composition for preventing or as a medicinal agent for preventing or treating pathogenic infections of the gastrointestinal tract and upper respiratory tracts.

6 cl, 1 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: this invention relates to new food product intended for reduction of insulinemic response to food ingestion. The invention envisages production of a semi-liquid fermented dairy food product having viscosity equal to less than 10000 mPa·s at a temperature of 10°C and containing 8-12 g of guar gum and 3-4 g of β-glucan fibres per portion of the food product equal to 125-250 g, the weight ratio of guar gum to β-glucan fibres amounting to 2:1 - 4:1; the product production envisages preparation of a thermally treated water-containing solution having viscosity equal to less than 10000 mPa·s at a temperature of 10°C and containing water, β-glucan fibres and at least partly hydrolysed guar gum having molecular weight from 10 kDa to 100 kDa by way of dispersion of partly hydrolysed guar gum and β-glucan fibres in water, subsequent heating of the produced dispersion to the maintenance temperature, the dispersion maintenance and slow cooling at shift with maximum equal to 2°C/min, the shift rate amounting to 10 s-1 - 800 s-1, to a temperature equal to 4°C - 30°C; then the produced thermally treated solution is introduced into a fermented food product selected from among the group including yoghurt, curd, curd cheese bars, kefir, koumiss, acidolphilin. The food product thus produced ensures prevention of diabetes, adiposity, cardiovascular diseases, overweight, reduction of postprandial insulinemia, retarded glucose imbibition, reduction of cholesterol content in blood. Additionally, this invention relates to application of the combination of guar gum and β-glucan fibres for manufacture of a functional food product representing a fermented dairy product wherein the weight ratio of guar gum to β-glucan fibres amounts to 2:1 - 4:1.

EFFECT: invention allows to reduce insulinemic response to food ingestion, at the same time preserving the normal glycaemic profile.

14 cl, 4 dwg, 8 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: functional jelly product preparation composition includes a structure-forming agent, culinary salt, citric acid, parsley and water. The structure-forming agent is represented by gelatine; the extraction agent is represented by water for production of a water phyto-extract of a mixture of herb of tripartite bur-marigold and garden sage taken at equitable portions, dry substances content being 0.6%. Parsley is introduced in a dried form; dried basil and a powdery additive of fish heads are additionally introduced. The initial ingredients are used at the following ratio, wt %: water phyto-extract - 66.5, gelatine - 20, dried parsley - 3, dried basil - 3, citric acid - 2.5, culinary salt - 2.5, powdery additive of fish heads - 2.5. The method for preparation of a functional jelly product based on the proposed composition involves the structure-forming agent swelling, the produced mass maintenance, parsley, citric acid and culinary salt introduction into the mass, stirring, the mass moulding into moulds. One preliminary prepares an additive of fish heads that are cooked, dried and powdered; the gelatine swelling is performed in the filtered and cooled water phyto-extract produced by way of the phyto-mixture extraction with 75°C water at a ratio of water and the mixture equal to 27:1 during 20-25 minutes. The water phyto-extract with swollen gelatine is heated till gelatine dissolution; culinary salt is introduced, stirred till its complete dissolution; then, under continuous stirring conditions, one introduces citric acid, dried parsley and basil and the powdered additive of fish heads; one proceeds with stirring till a homogeneous consistency mass obtainment; before moulding the mass is filtered.

EFFECT: invention allows to manufacture a functional jelly product of osteo-protective action combined with the process duration reduction and the product organoleptic properties increase.

2 cl, 3 tbl, 16 ex

FIELD: food industry.

SUBSTANCE: composition for preparation of a functional confectionary jelly product includes gelatine, sugar sand, phyto- and taste additives. The phyto-additive is used in the form of a water phyto-extract of a mixture of herb of tripartite bur-marigold, garden sage and peppermint taken at a weight ratio of 1.2:1.2:0.6, dry substances content being 0.7%. Additionally, the composition includes ground cinnamon and a powdery additive of fish scale. The initial ingredients are used at the following ratio, wt %: water phyto-extract - 53, sugar sand - 30, gelatine - 8, ground cinnamon - 6, fish scale additive - 3. The method for preparation of a functional confectionary jelly product based on the proposed composition involves gelatine swelling in water enriched with the phyto-additive, the produced mass maintenance, sugar sand and the additive introduction into the mass, the mass moulding into moulds. One preliminarily prepares an additive of fish scale that is cooked, dried and powdered. Gelatine swelling is performed in the filtered and cooled water phyto-extract that is produced by way of the phyto-mixture extraction with 75°C water at a weight ratio of water to the mixture equal to 50:3 during 15 minutes. The water phyto-extract with swollen gelatine is heated till gelatine dissolution; sugar sand is introduced, stirred till complete dissolution; then, under stirring conditions, one introduces the fish scale additive, proceeds with stirring till a homogeneous consistency mass obtainment. Before moulding the mass is filtered; the product taken out of the mould is smothered in ground cinnamon.

EFFECT: invention allows to manufacture a functional confectionary jelly product of osteo-protective action combined with the process duration reduction and the product organoleptic properties increase.

2 cl, 3 tbl, 16 ex

FIELD: food industry.

SUBSTANCE: sea-buckthorns seeds based biologically active additive production method envisages seeds sprouting in a wet condition at a temperature of 13-18°C during 12-14 days, drying till moisture content is equal to 14% and milling.

EFFECT: method simplification and cheapening, the additive biological value enhancement, expansion of the range of preventive purpose products and the ready product organoleptic characteristics improvement.

2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to medicine, in particular, to threpsology and may be used for children alimentation to increase bone mass density and/or to increase bone mineral content as well as to prevent osteoporosis and/or osteopenia. For this purpose one administrates the nutritive composition including 10-50 wt % of vegetal lipids (in terms of the composition dry weight) contained in lipid globules with a diameter equal to 2-12 mcm in an amount of at least 45 vol % in terms of full lipids volume.

EFFECT: said inventions usage allows to increase bone mineral contents and bone tissue density at a later age.

15 cl, 8 tbl, 5 ex

FIELD: personal use articles.

SUBSTANCE: inventions group relates to a portion-controlling feeding system and to a method suitable for persons in need of differentiated feeding. The portion-controlling delivery system for babies includes the nutritional composition dosaging device for accommodation of a series of dispensable capsules of different types with changing characteristics; the dosaging device additionally contains a water dosaging head, operation control means, different type capsules per portion, at least one variable operational parameter; the capsules additionally contain a protein source; each recipe formula has a ratio of whey proteins to casein selected from the range from 70:30 to 50:50 and protein content selected from the range from 1.5 to 3.0 g of protein/100 kcal, both the ratio of whey proteins to casein and protein content in the capsule decreasing while the baby the capsule is intended for is growing older. Method of delivery of liquid baby nutritional mixture depending on the baby's age and the dietary feeding plan.

EFFECT: invention allows to ensure a convenient, reliable and safe portion-controlling feeding system ensuring formulation of the correct liquid baby mixture as per the child's specific needs.

16 cl, 4 dwg, 1 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: sport alimentation product composition contains natural concentrated products at the following ratio, per 100 g of the ready products: watermelon seeds - 16%, rosehips - 13%, oat - 10%, spinach - 17%, laminaria - 34% and albumen - 10%.

EFFECT: invention allows to produce a product with increased content of biologically active substances affecting morphofunctional condition of sportsmen by way of vitamin and mineral balance correction as well as stimulating effect onto the organism metabolic processes that determine upkeep of professional working capacity and achievement of high sporting results.

3 cl, 3 tbl

FIELD: medicine.

SUBSTANCE: invention relates to protein-containing nutritional compositions. A method of prevention or reduction of coagulation in the upper part of the gastrointestinal tract of a subject of coagulating protein, present in a nutritional composition, includes additional introduction of an anticoagulation protein into the said nutritional composition. As the anticoagulation protein used is pea protein or soya protein. Also claimed is a method of prevention or treatment of intestinal discomfort, aspiration pneumonia, high gastrointestinal tract residual volume (GRV), vomiting, nausea, bloating and delayed emptying of the gastrointestinal tract or a support of the gastrointestinal tract comfort, reduction of spasms and/or colics in the gastrointestinal tract in a subject, which requires it, which includes introduction of the said nutritional composition to the said subject.

EFFECT: invention makes it possible to control coagulation of proteins in the process of their digestion and prevent complications in the upper part of the gastrointestinal tract.

23 cl, 1 dwg, 1 ex

FIELD: food industry.

SUBSTANCE: method envisages mixing part of isomalt or lactitol (in an amount of 83.4-85.7 wt % of the quantity envisaged by recipe) with dry milk. Then the produced mixture is dissolved in water. Water is taken in an amount of 35-40% of the dry components mixture weight. The produced solution is gradually heated up to a temperature equal to 110-115°C; 60-65°C molasses, melted fat component and an emulsifier are introduced (while continuously stirred). The produced mass is boiled out at a temperature of 121-122°C till dry substances content in toffee mass is equal to 90-92%; steam delivery is terminated; the mass is cooled by 10-15°C. Then the remaining isomalt or lactitol is added under the mass continuous stirring-crystallising conditions during 4-6 minutes; a flavouring agent is introduced. Then the mass is cooled to 40-45°C and delivered for moulding and wrapping with usage of a toffee-forming unit. The recipe mixture components are taken at the specified ratio.

EFFECT: invention allows to produce a finely crystalline toffee mass with improved structural-and-mechanical properties and with a softer and more plastic consistency.

2 ex

FIELD: medicine.

SUBSTANCE: invention relates to nutritive therapy and is intended for treatment and/or prevention of delayed recall function impairment in subjects who have 24-26 points by Mini-mental State Examination (MMSE). Claimed is application of composition for obtaining product for enteral introduction. Composition contains uridine or uridine phosphate, docosahexaenoic acid (DHA) and/or eicosapentaenoic acid (EPA), phospholipids, choline, vitamin E, vitamin C, selenium, vitamin B12, vitamin B6 and folic acid.

EFFECT: claimed invention provides improvement of memory, in particular, delayed recall function, in patients with 24-26 points by MMSE.

5 cl, 1 tbl, 2 ex

FIELD: chemistry.

SUBSTANCE: invention relates to nutritional composition, which includes two structurally different bata-oligosaccharides. Nutritional composition contains at least two different bata-galactooligosaccharides (BGOS) A and B, where larger part of bonds between two galactose residues in BGOS A are beta-1,4 and/or beta-1,6 and larger part of bonds between two galactose residues in BGOS B are beta-1,3. Weight ratio between A and B constitutes from 1 to 5. Claimed composition is suitable for infant nutrition.

EFFECT: composition demonstrates synergic impact on immune system, enhancement of response to vaccination, as well as is used for prevention and/or treatment of disease, selected from the group, consisting of asthma, allergy, atopic dermatitis, allergic conjunctivitis, infections, diarrhea and intestinal inflammation.

14 cl, 1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to a fermented natural product manufacture method. The method envisages production of the first enzyme extract in the main fermenter by way of fermentation of raw materials chosen from fruit, vegetables, leguminous crops, mushrooms, nuts, wheat, rice, herbs, roots, leaves, flowers, separately or in combination, in the presence of microorganisms in an amount of 106 - 1012 cells/ml, preferably, in an amount of 108 - 1010 cells/ml. At least one part of the first enzyme extract is retrieved; the said part is transferred into at least one additional accessory fermenter. The said part of the enzyme extract is fermented in the presence of microorganisms in an amount of 106 - 1012 cells/ml, preferably, in an amount of 108 - 1010 cells/ml to produce at least one particulate enzyme extract. At least one partial enzyme extract is transferred into the main fermenter and mixed with the remaining first enzyme extract. The microorganisms propagated mass is cultivated till concentration in the starter culture in the propagator is equal to 1012 - 1016 CFU/ml. One adds the said propagated mass of microorganisms to the combined enzyme extracts in an amount so that at least approximately to double the microorganisms quantity.

EFFECT: method allows to manufacture a product strengthening immunity and having very high antioxidant potential.

16 cl, 5 dwg

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