Biologically active food additive

FIELD: food industry.

SUBSTANCE: biologically active additive applied for direct food usage for prevention purposes or for creation of enriched, functional and specialised food products is represented by pumpkin refuses powder obtained by way of refuses drying, cooling and subsequent milling. Before drying, pumpkin refuses are treated in UHF electromagnetic field with frequency equal to 2450 MHz, specific power equal to 800-1000 W/dm3 during 40-60 sec. Milling is performed till content of particles sized no more than 0.05 mm in the additive is no less than 99%.

EFFECT: invention allows to manufacture a biologically active food additive with maximum preservation of antioxidants ie vitamin C, β-carotene and P-active substance which promotes high physiologically functional properties, in particular, antioxidant properties.

1 tbl, 2 ex

 

The invention relates to food industry and can be used to produce high-quality biologically active Supplement (BAS) used for direct use in food as a prevention or for creating rich, functional and specialized food products.

Known food Supplement, which is a powder from the husks pumpkin obtained by drying them to a moisture content of 6-7%, subsequent grinding in a thin rotating spiral film thickness of 0.1-0.5 mm at pulsing pressure gradient of 20-40 MPa and a temperature of 20-30°C (RF Patent No. 2302139 C1, 10.07.2007).

A disadvantage of the known BAD is the low content of antioxidants (β-carotene, vitamin C and β-active substances) compared to the antioxidant content in the feedstock, as in the process of drying of pomace pumpkin observed loss of antioxidants: more than 50% of vitamin C, 40% P-active substances and up to 70% of β-carotene from their original content in vyjimka pumpkin.

The object of the invention is the creation of food SUPPLEMENTS with maximum preservation in its composition of antioxidants.

The problem is solved in that the biologically active food Supplement is a powder from the husks pumpkin obtained by drying, cooling and subsequent grinding, before drying husks pumpkin is processed in the electro�Agnitum field of ultra-high frequencies with a frequency of 2450 MHz with power density of 450-600 W/DM 3within 40-60 seconds, and milling is carried out until the content of the additive in at least 99% of particles with size of not more than 0.05 mm.

The technical result is the achievement of a biologically active additive for the highest content of antioxidants.

Us using the method of nuclear magnetic relaxation (NMR) was first established experimentally that the processing of pomace pumpkin before drying in an electromagnetic field of ultrahigh frequency with a frequency of 2450 MHz with power density of 450-600 W/DM3within 40-60 seconds allows the redistribution of forms of communication of moisture in vyjimka, namely up to 25% of bound water, due to this treatment, becomes free moisture is easily evaporated during subsequent drying. This, in turn, allows to reduce the temperature of drying of pomace, and consequently, to the maximum extent to save in BAD antioxidants - vitamin C, β-carotene and P-active substances.

In addition, it is experimentally established that the BAA obtained by grinding the dried powder content 99% of particles with size of not more than 0.05 mm, has a higher organoleptic characteristics, which is very important for its direct consumption and for use as an additive for the purpose of creating food products with high organoleptic properties.

Claimed food Supplement �asnaes the following examples.

Example 1. Biological active food Supplement is a powder obtained by processing the husks pumpkin in the electromagnetic field of ultra-high frequencies with a frequency of 2450 MHz with power density of 450 W/DM3within 60 seconds, drying the treated pomace pumpkin to a moisture content of 6%, cooling the dried product to a temperature of 25°C and grinding to the content of 99% particles with a size of 0.05 mm.

Example 2. Biological active food Supplement is a powder obtained by processing the husks pumpkin in the electromagnetic field of ultra-high frequencies with a frequency of 2450 MHz with power density of 600 W/DM3within 40 seconds, drying the treated pomace pumpkin to a moisture content of 7%, cooling the dried product to a temperature of 20°C and grinding to the content of 99% particles with a size of 0.04 mm.

The composition and content of antioxidants in the known and the claimed SUPPLEMENTS are given in the table.

The data in the table show that the inventive food Supplement compared with the known in its composition contains substantially higher levels of antioxidants - vitamin C, β-carotene and P-active substances, resulting in higher physiologically functional properties, in particular anti-oxidant properties.

Thus, the claimed BAA may be recommended�on for direct consumption as a self prophylactic agent, and for creating healthy food (enriched, functional and specialized).

Biologically active food Supplement is a powder from the husks pumpkin obtained by drying, cooling and subsequent grinding, characterized in that before drying husks pumpkin treat in the electromagnetic field of ultra-high frequencies with a frequency of 2450 MHz with power density of 450-600 W/DM3within 40-60 seconds, and milling is carried out until the content of the additive in at least 99% of particles with size of not more than 0.05 mm.



 

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5 cl, 13 dwg, 7 tbl

FIELD: food industry.

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FIELD: chemistry.

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40 cl, 17 dwg, 13 tbl, 11 ex

FIELD: chemistry.

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40 cl, 17 dwg, 13 tbl, 11 ex

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40 cl, 17 dwg, 13 tbl, 11 ex

FIELD: medicine.

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15 cl, 5 tbl, 3 ex

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17 cl, 3 dwg, 6 tbl, 13 ex

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2 tbl, 32 ex

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14 cl, 1 ex, 4 dwg

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2 cl, 3 ex

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8 cl, 4 ex

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FIELD: food industry.

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3 cl, 6 tbl, 1 ex

FIELD: food industry.

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FIELD: food industry.

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FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, dry defatted milk, coffee extract, sugar sand, gelatine, agaroid and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince and apples are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of farm butter, whole condensed milk with sugar, dry whole milk, dry defatted milk, chicken eggs, sugar sand, agaroid, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince and apples are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, dry defatted milk, extract, sugar sand, gelatine, agaroid and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince and apples are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with chocolate glaze and introduced into the mixture in the process of freezing; girasol-sunflower extract is used.

EFFECT: production of ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums and quince are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

86 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums and quince are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

86 cl

FIELD: food industry.

SUBSTANCE: method involves seeds clearing from adventitious and mineral impurities, thermal treatment with IR-radiation and cooling to the ambient temperature. Thermal treatment of pumpkin seeds cleared from adventitious and mineral impurities is performed with IR-radiation radiant flux density equal to 7-12 kW/m 2 till the temperature is equal to 80-87°C during 2-3 minutes.

EFFECT: decrease of content of insoluble fractions of gymnospermous pumpkin seeds proteins due to thermal treatment in IR-radiation soft modes.

3 ex

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