Production method and composition of biologically active additive containing fish oil

FIELD: food industry.

SUBSTANCE: invention relates to biologically active additives based on fish oil. The method for production of a biologically active additive containing fish oil involves heating fish oil (whereto one adds antioxidants and biologically active substances) till the preset temperature is equal to 65-70°C, active stirring of the substances and maintenance at preset temperature till a homogeneous mass production. The biologically active substances are represented by high-melting oil of vegetal origin and natural bee wax. Then the produced mass is cooled to 35-40°C under continuous stirring conditions. Then one additionally introduces (under continuous stirring conditions) a sweetener, a taste additive, a flavouring agent till obtainment of the ready homogeneous mass that is cooled till obtainment of a jelly-like consistence mass. The obtained biologically active additive contains fish oil, high-melting oil of vegetal origin, natural bee wax, a sweetener, a flavouring agent, a taste additive and antioxidants at the following components ratio in the ready products, wt %: fish oil - 60-80, high-melting oil of vegetal origin - 15-35, natural bee wax - 3.0-15, sweetener - 5.0-15, flavouring agents - 0.1-2.0, taste additive - 0.05-0.2 and antioxidants - balance.

EFFECT: invention allows to reduce the ready product preparation costs; the produced biologically active food additive has the optimal ratio of the components for obtainment of a high quality product having a pleasant taste and possessing no fish odour or taste.

9 cl, 1 tbl

 

The invention relates to the fishing and food industry, in particular to biologically active additives (BAA) based on fish oil, which can be used in diet therapy for the prevention of cardiovascular diseases, and various diseases associated with metabolic disorders, etc.

Has long been scientifically proven the value of the fish oil because of the content of polyunsaturated fatty acids such as omega 3, omega 6. Especially helpful fish oil to children in their biological development. However, fish oil has an unpleasant taste and smell. This makes it very difficult to receive so important substance. There are many attempts to create supplements based on fish oil, do not have the above disadvantages. However, they are distinguished by ease of use in children.

The object of the present invention is to provide dietary supplements that are not only healthy, but tasty, nice and friendly especially in children and in adults.

A method of producing the composition of food additives, including receiving in an inert atmosphere, creamy emulsion of the type oil-in-water containing 25-55% fish oil, dry milk, sweetener, flavoring agents, antioxidants and preservatives, filling the specified emulsion disposable dispensing containers �W airtight material (see Patent RF 2390156 for the invention of "Dietary supplements containing fats of marine fish", priority date 21.10.2005).

Known additive and its production method characterized by the following drawbacks:

1. BAD has a low content of fish oil.

2. The process of obtaining the additive complex due to the necessity of its carrying out in an inert atmosphere.

3. Packaging additives in the plastic container, which is inconvenient in the use of children and the additional costs of capacity.

Known disintegrating in the mouth composition in the form of tablets containing fish oil, Perilla oil or polyunsaturated fatty acids, baking powder, representing a solid dispersion containing mannitol, xylitol, microcrystalline cellulose, polyplasdone and dibasic calcium phosphate (see RF Patent 2493842 for the invention of "Disintegrating in the mouth a composition comprising polyunsaturated fatty acids does not have an unpleasant smell and taste", priority date 21.10.2008).

The disadvantage of this biologically active additives is the low content of fish oil in the composition. BAD is a tasteless pill that besides hard to swallow not only for adults, but especially children.

Known composition containing polyunsaturated fatty acid and activated carbon containing fish oil or Perilla oil� and activated carbon, in the form of tablets (see RF Patent 2485940 for the invention of "a composition comprising a polyunsaturated fatty acid and activated carbon". Priority date 21.10.2008).

A disadvantage of the known BAD is that it is a tasteless pill that besides hard to swallow not only for children but also for adults. This limits its application.

Known biologically active additive, food containing fish oil and biologically active substances, which are used as the concentrate of carotenoids from the sea cucumber extracts are concentrates of phospholipids from marine hydrobionts, extracts concentrate phospholipids with saponin from sea cucumber, sea stars (see RF Patent 2225210 for the invention of "biologically active Food additive (variants)". Priority date 25.07.2002).

Known additive retains unpleasant fishy taste and smell, which prevents its effective use, especially in children. Additive encapsulated in a soluble capsule, which is also unpleasant for the children to swallow. In addition, the Supplement contains alcoholic extracts that are not acceptable to the children with daily use. The method of obtaining additives is very complex and costly due to the requirement for the extraction of rare marine hydrobionts, the use of pure alcohol, the extraction of biologically active substances with alcohol.

Analysis of Ottobrunn�th in the information search process helped to identify the closest technical solution of the method of obtaining biologically active additives, contains fish oil, which includes the extract of biologically active substances (BAS), filtration, and mixing in a predetermined ratio with fish oil, a biologically active substance is prepared from the internal organs of sea cucumbers, sea urchin or crab shells, shrimp in concentrate, extract of biologically active substances obtained by extraction of the concentrate of biologically active substances 96% ethyl alcohol at a temperature of 45-60°C and active stirring, the obtained filtered concentrate is added at a temperature of extraction of fish oil, the resulting mixture is actively stirred for one hour at the same temperature, defend and filter (see Patent RF 2162647 for the invention "Method of fish oil enrichment with biologically active substances". Priority date 04.09.1999 - prototype).

A method of producing BAD quite costly and complex, due to the need of production and use of rare marine animals, seafood, produce concentrates with subsequent extraction of pure 96% alcohol. Obtained in this way are dietary Supplement is rather expensive. BUD has an unpleasant fishy taste and smell, which significantly limits its application not only in children but also many adults. The use of alcoholic extracts also limits the application of this to�avki. Received Supplement, enter into a capsule, which also limits its application due to the complexity of ingesting primarily children. And with the sudden crushing of the capsule with this Supplement is possible as unexpected and special loss supplements due to its unpleasant taste and smell.

Thus, known methods of obtaining biologically active additives, the compositions obtained by these methods supplements is not sufficiently high efficiency in mind the above disadvantages.

Claimed as the invention of the technical solution of the method of preparation and composition of dietary supplements containing fish oil, allows you to achieve a new technical result - the reduction of costs for obtaining additive that is pleasant to the taste, no fishy smell and taste and is not expensive in the form of a single chewable servings type of candy, easily used in the nutrition of children and adults, either in containers for repeated use in food.

The following set of essential features characterizes the essence of the proposed in the invention of the technical solution and contributes to the achievement of a new technical result.

Method

The method of obtaining biologically active food supplements containing fish oil, comprising mixing the latter with biologically active substances�mi, heating to a predetermined temperature, characterized in that as biologically active substances using refractory vegetable oil and beeswax natural, before heating in fish oil added refractory vegetable oil and beeswax natural, additionally added antioxidants and heated to a temperature of 65-70°C, a mixture of substances kept at this temperature to obtain a homogeneous mass, which is then cooled to a temperature of 35-40°C, then further added with constant stirring sweetener, a flavoring agent, a flavoring agent to obtain a homogeneous mass, which is then cooled to obtain a mass of jelly-like consistency, moreover, the processes of heating and curing the mixture, cooling the homogeneous mass is carried out at constant stirring.

To achieve the technical result:

- temperature chilled ready a homogeneous mass is 25 to 35°C

- as a high-melting vegetable oils used palm, or coconut, or palm kernel, or cocoa butter, or Shea butter,

- as antioxidants, a mixture of Tocopherols, with the addition of ascorbyl palmitate,

as fragrances are made with natural flavors,

- as a sweetener ispolzovatblizhny sugar or fructose,

as flavor additives use citric acid,

- prepared mass is fed to the forming of individual chewing servings type of candy or placed in the container.

Composition

Composition of biologically active additives prepared according to claims. 1-5 containing fish oils and biologically active substances, characterized in that as biologically active substances it contains refractory vegetable oil and beeswax natural, further comprises a sweetener, a flavoring agent, a flavoring agent and an antioxidant in the following ratio of components in the finished product, wt.%:

Fish oil60-80
Refractory oil15-35
Beeswax naturalThe 3.0-15
Sweetener5,0-15
Flavoring0,1-2,0
Flavoring0,05-0,2
AntioxidantsElse

To achieve the technical result:

-as antioxidants used�form a mixture of Tocopherols, with the addition of ascorbyl palmitate in the following ratio in the finished product, wt.%:

The mixed Tocopherols0,1-0,3
Ascorbyl palmitateOf 0.01-0.1

- as a high-melting vegetable oils use coconut, or palm, palm kernel go, or cocoa butter, or Shea butter,

- as a sweetener, use natural sugar or fructose,

as flavor additives use citric acid,

as fragrances are made with natural flavors.

Thus, the analysis revealed information about the existing level of technology in the fisheries and food industry, where it is received and used dietary supplements based on fish oil, and the essence of the proposed invention have shown that the proposed in the invention, the method of preparation and composition of the dietary Supplement meets the condition of patentability "novelty".

The use of a dietary Supplement containing fish oil, refractory vegetable oil and beeswax natural, biologically active substances allows not only to enrich fish oil additionally polyunsaturated fatty acids and vitamins contained in refractory oils and wax esters wax, mineral�and salts vitamins, aromatic substances, but also to strengthen the additive in antibacterial, antibiotic properties. As well as additive to give as final product a pleasant taste and smell, and that is also very important - the necessary structure, jelly-like consistency which will allow you to make single Supplement chewable servings type of candy. Beeswax has a pleasant taste of honey and propolis.

The wax composition is very complex, it contains about 300 substances:

- Esters (70-75%)

- Free fatty acids (13-15%)

- Saturated hydrocarbons (12-15%)

- Water (2-2,5%)

Aromatic substances

- Pigments - mineral salt

- Carotene (8-12 mg%)

- Pro-vitamin A.

Beeswax has strong antibacterial properties. Wax has antibiotic activity, containing growth and development of a number of pathogens. Wax is a biologically active product with extensive pharmaceutical and medicinal properties that persist even after its processing with the use of elevated temperatures, which is very important in the production-based therapeutic and dietary products and preparations. The melting point of the wax 62-68°C.

Used refractory vegetable oils have their own pleasant taste and aromatic properties of plants, fruits etc�the trees from which they are extracted.

Coconut oil is a vegetable oil that is extracted from kernels and pulp of the Mature coconut. Basic properties of coconut oil, such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, due to the presence of lauric, capric and Caprylic acids. Coconut oil is extremely heat resistant heat treated, which is very important in the food industry.

Cocoa butter

The chemical composition of two - and trehkassetnyj triglycerides, mixed with fatty acids. The fatty acid content:

- Oleic acid - up to 43%;

- Stearic acid, 34%;

- Lauric and palmitic acid up to 25%;

- Linoleic acid - 2%;

- Arachidic acid - traces.

At a temperature of 16-18°C oil consistency hard and brittle. The melting temperature of 32-35°C.

Shea butter (karite) consists mainly of triglycerides. Fatty acids presents: oleic (40 to 55%), stearic (35 to 45%), palmitic (3 to 7%), linoleic (3 to 8%) and linolenic (1%). In Shea butter contains a lot more of unsaponifiable substances (17%) than in cocoa butter; the average in the Shea butter contains 8% of unsaponifiable substances. They are fat-free fraction consisting of phenols, Tocopherols, triterpenes (alpha-the Blues (for you, lupeol, butyrospermum, Park�l), steroids (campesterol, stigmasterol, beta-sitosterol, alpha-spinasterol, Delta-7-avenasterol) and hydrocarbons (2-3%). The oil also contains terpene alcohols. The oil is used for food, used in the food industry and for the manufacture of ointments and cosmetics, as a substitute for cocoa butter.

Palm oil has a smell and taste characteristic of the fruit of the oil palm, the consistency of semi-solid, melting point 33-39°C. Palm oil is rich in carotenoids and palmitic acid, vitamin E and vitamin A.

Palm kernel oil is a vegetable oil extracted from the kernels of the fruit of the oil palm. Has a pleasant smell and taste. Composition and properties are similar to those in coconut oil. The melting point of ±25 to±30°C., palm Kernel oil has a thick consistency and has a pleasant nutty smell, white or yellow. It is famous for its powerful antioxidant effect, stimulates the processes of natural regeneration of the skin, preventing its premature aging. A full range of enzymes, minerals, vitamins and fatty acids contained in this oil are essential for the elimination of hematomas, and also to prevent inflammatory processes.

In addition, the use of these components as biologically active substances that have you�anaut and function of the structure-formers consistency supplements significantly reduces the cost of obtaining supplements. Due to their low cost and perform their dual role of biologically active substances that enrich fish oil useful components contained therein, the additive giving a pleasant taste and aroma, and structure-a jelly-like consistency of the additive, which allows to be moulded from a single chewable servings type of candy. This explains the high quality supplements and its low cost. These substances give additive is also a pleasant taste and smell.

Prior administration of antioxidants in fish oil with biologically active substances before it is heated, prevents oxidative processes in fish oil and in refractory oil in further technological process associated with heating.

Selected research-based knowledge of the properties of the components, and confirmed by experimental temperature stage 1 of the method, heating the fish oil with incorporated additional antioxidants and biologically active substances to a temperature of 65-70°C with constant stirring of the components BAD, followed by aging the mixture at the same temperature, the homogeneous mass without any solid inclusions and without oxidation Nena�imennyh fatty acid oil and fish oil. Moreover, the simultaneous mixing with heating these components BAD saves time of the technological process, energy costs. This allows you to get not expensive at cost dietary Supplement.

This temperature is focused on the melting point of the wax 62-68°C, and depends on the concentration of biologically active substances in the Supplement and type of refractory oil. On average, the melting point of these types of refractory oil is in the range of 35-40°C. the higher the concentration of oil and wax, the higher the temperature of heating of fish oil with substances, but is in the range of 65-70°C. This temperature is optimal and is chosen experimentally.

Used antioxidant in the form of a mixture of Tocopherols, with the addition of ascorbyl palmitate is very effectively protects the Supplement based on fish oil from oxidation. Tocopherols protect from oxidation, and allows many manufacturers of supplements based on fish oil to be an antioxidant. But for efficiency, the applicant proposes to use a mixture of Tocopherols, with the addition of ascorbyl palmitate. To restore use Tocopherols ascorbyl palmitate, as the ascorbic acid, the latter reacts with the oxidized form of vitamin E and its wastenaw�calls up the ratings. While ascorbyl palmitate should be used at low temperatures, so that it did not decompose during heating. The selected temperature of 65-70°C to meet this condition. This is evidenced by the lack of fish smell and taste.

The cooling process is obtained a homogeneous mass also carried out with constant stirring to a temperature of 35-40°C. This preserves the uniformity obtained by heating a homogeneous mass and to prevent any solid crystallized during the cooling process structure components.

At this temperature added sweetener in the form of natural sugar or fructose, flavoring agent in the form of citric acid and natural flavor. These additives improve the taste and smell of the obtained products. In addition, at this temperature, significantly reduces the homogenization process and finished products. Which allows to obtain the finished product, stable additive with pleasant taste, defined by the components used.

As a sweetener use natural sugar or fructose, which is a natural sugar substitute. Do not use artificial, chemically derived sugar substitutes. This allows us to obtain the final product, natural and high quality�quality.

These components are added at this temperature range after obtaining a homogeneous mixture of fish oil, antioxidants, refractory oil and natural beeswax because it allows at the stage of heating the fish oil and biologically active components with antioxidants to keep track of getting BAD without oxidation (no fish odor and taste).

Obtained stable against oxidation homogenized finished mixture is cooled to obtain a mixture of a jelly-like consistency and served on the formation of gelatinous masses of individual supplements chewable servings of additives of different shapes. The temperature to which cooled ready homogenous mass is 25-35°C. This temperature is determined experimentally and depends on the concentration of introduced fish in refractory fat oil, natural beeswax. At this temperature range for optimum gelatinous consistency of the finished mass is BAD, easily formable in necessary portions.

So are pleasant to the taste, with a pleasant aroma and useful biologically active additive, which is in the form of chewing servings children will especially enjoy. Ready additive can be placed in the volume of different containers for repeated use in food.

The use of these types of refractory oil grow�professional origin is almost equal. From the point of view of their properties to obtain supplements are necessary to a pleasant taste, aroma and jelly-like consistency.

The use of refractory oil and natural beeswax to enrich fish oil nutrients of these bioactive substances, to obtain the necessary BAD taste, flavor and gelatinous consistency, which allows you to mold the resulting mixture separate portions of the additive in the form of a chewing candy or packaged in containers of different volume. When used biologically active substances are inexpensive and affordable, it also helps to reduce the cost of obtaining the BAD and therefore the cost.

The conduct of processes of heating of the starting materials, refractory oil, beeswax, fish oil and a mixture of antioxidants, the aging of the mixture at a predetermined temperature by heating, cooling the homogeneous mass with constant stirring ensures homogeneous without any solid not melted components of the additive.

Thus, the proposed set of essential distinguishing features provides a new technical result in all cases covered by the requested amount of legal protection.

In the course conducted by the applicant search in the fisheries and food industry�items, where get and use SUPPLEMENTS based on fish oil found used by the applicant to separate the significant distinguishing features, apart from the use of refractory oils of vegetable origin (see Application 2009145010, patents of the Russian Federation 2390156, 2485940, 2493842) for obtaining biologically active additives.

Was detected, the joint use of high-melting vegetable oils with natural beeswax as biologically active substances and amendments jelly-like consistency of the additive in the SUPPLEMENTS based on fish oil. It was the combination of essential distinctive features allows you to achieve a new technical result and to get not expensive, tasty, pleasant to smell dietary Supplement based on fish oil in the form of a single chewable servings type of candy or Packed in containers of different volumes. This dietary Supplement is not only useful, but also pleasant to the taste, the smell of it's children.

Therefore, the invention has such a condition of patentability as "inventive step".

The essence of the proposed in the invention of the technical solution of the method of preparation and composition of dietary supplements containing fish oil, is illustrated using the following example.

To obtain BAD use NAT�exponentially fish oils derived from sea and ocean fish.

Fish oil is charged into the reactor, equipped with lids stirrers. Enter the antioxidant is a mixture of Tocopherols and ascorbyl palmitate, add beeswax and natural available view refractory vegetable oils, mix. The resulting mixture is heated to a temperature of 65-70° with the active mixing of components in a continuously operating mixer. Once the mixture reaches the desired temperature, it was kept at constant stirring is necessary to obtain a homogeneous mass. The time depends on the type of refractory oil (their melting temperature), the concentration of components. The time within 1.5-2 hours.

All varieties of refractory oils of plant origin used in the production of additives that are edible oils.

Heating fish oil to a predetermined temperature, followed by maintaining the mixture together with the added refractory oil and beeswax at a temperature of 65-70°C ensures homogeneous homogeneous mass rather quickly, which contributes to a reduction in operating costs (energy, time).

The melting point of natural wax in the range of 62-65°C, the melting point of the selected refractory grades of oil ranges from 3540°C.

If you heat these components separately and then mix, it complicates and prolongs the process.

The selected heating temperature of fish oil provides a fairly quick melting beeswax and refractory oil directly in the fish oil and the constant stirring speeds up the process of obtaining a homogeneous mass.

Thus the introduction of selected antioxidants, and adding them before heating fish oil prevents oxidative processes such as fish oil, and refractory oils during heating stage of heating.

The optimum ratio to obtain excellent product quality, biologically active additives on the basis of fish oil components determined experimentally.

Get a stable homogeneous mixture without any inclusions of solid pieces in the form of melted wax remnants and refractory oil, and no fishy smell and taste.

The next stage of obtaining the additive consists in cooling the obtained homogeneous mass, which is produced under constant stirring at room temperature. The mixture is cooled to a temperature of 35-40°C and add the required amount of sweetener in the form of natural sugar, as flavour additives - citric acid, natural flavor. Instead of sugar and can�to use fructose.

Natural flavors used in the form of extracts of vegetable origin, for example, raspberries, currants, etc. This is the finished feed.

The addition of sugar, citric acid and flavorings it is at a temperature of 35-40°C speeds up the mixing process and the finished, stable homogeneous mass, which is then cooled to a temperature of receiving a jelly-like consistency and served, which amounts to 25-35°C.

Ready weight the consistency is discharged and fed to the molding separate single chewable servings BAD type of candy. Or Packed in containers, e.g., cans of various sizes for multiple use directly from the container.

The final temperature of the cooling ready a homogeneous mass of jelly-like consistency BAD depends on which types of refractory oils, because the melting temperature, the composition of each type of refractory oils (coconut, palm, palm kernel, cocoa butter, Shea butter) are somewhat different from each other, taken from concentration refractory oil and wax.

The ratio of BAD offered by the Complainant, the temperature regime of the process is determined experimentally, since given most excellent results, see Table. The table shows the averaged data for all kinds of used refractory category allow direct contact�Vago oil.

The table shows that most good songs BAD examples of this ratio and temperatures of heating and cooling in PP. 2, 3, 4.

Supplements were of good quality, no fishy smell and taste, with a pleasant aroma, corresponding to the selected type of flavour, with a pleasant taste, determined by the type of refractory oil and beeswax. With the consistency obtained jellified supplements, which enables it to be moulded single one chewable servings type of candy, or place in containers for multiple use. The selected temperature, the heating and cooling temperatures make the process time and for the uniformity of the mass of absolutely optimal, cost-effective (time, energy).

This allows to significantly reduce energy costs for production. In addition, a variety of refractory oil is very affordable and inexpensive that also allows to significantly reduce costs (cost) derived dietary supplements, besides a pleasant taste with a pleasant smell. While performance additives in the form of a single chewable servings especially nice for children.

It is this combination of biologically active substances, refractory oil and beeswax natural, SUPPLEMENTS based on fish oil �solilo to obtain useful a delicious dietary Supplement, and even in the form of disposable chewing servings, this makes the Supplement a very popular and widely used in children. Because it is tasty, healthy and pleasant to receive, does not cause any difficulty in the reception of the children in the first place, as well as many adults, the elderly.

Thus, the implementation of the method of obtaining dietary SUPPLEMENTS can to achieve a new technical result - the reduction of costs for obtaining additive that is pleasant to the taste, no fishy smell and taste and is not expensive in the form of a single chewable servings type of candy, easily used in the nutrition of children and adults, either in containers for repeated use in food.

Therefore, the present invention is a method of producing and composition of supplements containing fish oil, meets the condition of patentability "industrial applicability".

The present invention allows to obtain not expensive and is affordable, highly valuable, stable and pleasant to smell and taste a dietary Supplement based on fish oil in the form of a separate single chewable servings type of candy, or in containers for multiple use. This Supplement is useful and fun to use, not only children but also adults. The applicant has mastered the experimental release of this BAA, her shirou�first use confirmed the positive effect and allows to widely implement industrial production.

1. The method of obtaining biologically active food supplements containing fish oil, comprising mixing the latter with biologically active substances, heated to a predetermined temperature, characterized in that as biologically active substances using refractory vegetable oil and beeswax natural, before heating in fish oil added refractory vegetable oil and beeswax natural, additionally added antioxidants and heated to a temperature of 65-70°C, a mixture of substances kept at this temperature to obtain a homogeneous mass, which is then cooled to a temperature of 35-40°C, then further added with constant stirring sweetener, flavor, a flavoring agent to obtain a homogeneous mass, which is then cooled to obtain a mass of jelly-like consistency, and the processes of heating and curing the mixture, cooling the homogeneous mass is carried out at constant stirring.

2. A method according to claim 1, characterized in that the temperature of the chilled ready a homogeneous mass is 25-35°C.

3. A method according to claim 1, characterized in that the refractory vegetable oils used palm, or coconut, or palm kernel,or cocoa butter, or Shea butter.

4. A method according to claim 1, characterized in that the use of antioxidants mixed Tocopherols and ascorbyl palmitate, as a sweetener - natural sugar or fructose, as flavor additives - citric acid, flavors - natural flavors.

5. A method according to claim 1, characterized in that the prepared mass is fed to the forming of individual chewing servings type of candy, or placed in the container.

6. Composition of biologically active additives prepared according to claims. 1-5 containing fish oils and biologically active substances, characterized in that as biologically active substances it contains refractory vegetable oil and beeswax natural, further comprises a sweetener, a flavoring agent, a flavoring agent and an antioxidant in the following ratio of components in the finished product, wt.%:

Fish oil60-80
Refractory oil
plant origin15-35
Beeswax
naturalThe 3.0-15
Sweetener5,0-15
Flavors0,1-2,0
Flavoring0,05-0,2
AntioxidantsElse

7. The composition according to claim 6, characterized in that the use of antioxidants mixed Tocopherols and ascorbyl palmitate in the following ratio in the finished product, wt.%:

The mixed Tocopherols0,1-0,3
Ascorbyl palmitateOf 0.01-0.1

8. The composition according to claim 6, characterized in that the refractory vegetable oils used palm, or coconut, or palm kernel, or cocoa butter, or Shea butter.

9. The composition according to claim 6, characterized in that as a sweetener, use natural sugar or fructose, as flavor additives - citric acid, flavors - natural flavors.



 

Same patents:

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in culinary fat, potatoes and turnip cutting and blanching, fresh ornamental cabbages chopping and freezing, Ussuri cisco, vegetable marrows and estragon greens cutting, garlic straining and wheat flour sauteing. The listed components are mixed with tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, black hot pepper and laurel leaf. The prepared mixture and fish broth are packed, sealed and sterilised.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, bulb onions cutting and sauteing in vegetable oil, chicken eggs boiling, shelling and cutting, rice cooking till double weight increase and fish fillet chopping. The listed components are mixed with part of salt to obtain mince. Fresh ornamental cabbages are taken to leaves, frozen and defrosted. The mince is moulded into cabbage leaves to produce cabbage rolls. Wheat flour is sauteed in vegetable oil and mixed with sour cream, fish broth, tomato paste, the remaining salt, black hot pepper and laurel leaf to produce a sauce. The cabbage rolls and sauce are packed, sealed and sterilised.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages fish fillet milling, mixture preparation with addition of taste-and-aroma and food additives, components stirring, moulding and thermal treatment. For the mixture preparation, one uses fillet of low fat and high fat fishes that is salted and maintained at 0°C - 10°C during 6-12 h until the average salt content is no more than 3%. One introduces into the mixture sea scallop muscle shredded into pieces and preliminarily mixed with high fat fish mince as well as milled pork speck. All the components are used at the weight specified ratio.

EFFECT: invention provides for raw stock for fish sausage production.

3 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in preparation of fish culinary products. The method involves milts milling, addition of cream, eggs, berries, sugar and food soda, stirring and heat treatment. All the components are used at the weight specified ratio. The prepared mixture is whipped until volume increase by at least 140%, packed no baking moulds and baked at 150°C during 20 minutes, with the temperature inside the product being as much as 72°C.

EFFECT: invention ensures production of a food product based on fish milts.

3 cl, 6 tbl, 7 ex

FIELD: food industry.

SUBSTANCE: method involves preparation of combined mince based on milled fish raw material and protein paste, introduction of other recipe ingredients, packing into cans, sterilisation and cooling. The protein paste contains salmon fish milts, vegetable oil, dairy whey and Geleon-179M complex stabiliser at a ratio of 30:39:30:1 respectively. The fish raw material is represented by bits of salmon fish and/or fish pieces having substandard size, mechanical damages or fish dressing defects; the fish mince and protein paste are used at a ratio of 30:70 respectively.

EFFECT: invention allows to expand the preserved products range.

2 tbl, 3 ex, 3 dwg

FIELD: food industry.

SUBSTANCE: dry form of a biologically active food additive based on Artemia genus maxillopod cysts includes Artemia genus maxillopod cysts in a dry milled ultradisperse form. Artemia genus maxillopod cysts are represented by cysts with renewed process of embryos metabolism after diapause; ultradisperse powder of Artemia genus maxillopod cysts is milled in the mechanochemical crusher activator. Biologically active substances content in 100 g of the product is the following: iodine - 4.1-4.3 mg; sum of nucleic acids (DNA and RNA) - 3.88-4.88 g; vitamin A - 0.33-0.41 mg; vitamin D - 1.08-1.32 mcg; vitamin E - 0.30-0.36 mg; protein - 38.9-47.5 g; fats - 2.45-3.1 g; carbohydrates - 17.97-21.97 g; chitin - 2.14-2.54 g; glucosamine - 1.60-2.0 g; collagen - 332.7-406.5 mg.

EFFECT: invention allows to obtain a biologically active food additive containing more enriched and biologically available beneficial substances.

2 cl, 3 ex

FIELD: food industry.

SUBSTANCE: in compliance with this process, mussels are blanched to get mussel bouillon. After mincing of mussels and separation of mussel meat from the flap fragments, mussel meat is combined with mussel bouillon. This process features good few advantages. First, out-of-size mussels are be used. Food product base is rich in valuable biologically active matters.

EFFECT: proposed base allows multiple variations of invalid food.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for preparation of a fish analogue, having a flaky appearance or a texture, involves: creation of a homogeneous mixture of one or several proteins in amounts sufficient for production of a ready fish analogue containing approximately 18-25% of protein, one or several fats in amounts sufficient for production of a ready fish analogue containing approximately 3-9% of fat and water in amounts sufficient for production of a ready fish analogue containing approximately 60-85% of moisture, the mixture emulsifying at temperature increasing from approximately 130 to 160°C under pressure increasing from approximately 60 to 100 psi and the emulsion cooling to the temperature equal to approximately 15 to 40°C with pressure decreasing to atmospheric value till production of a fish analogue having a flaky appearance or texture. A fish analogue having a flaky appearance or texture as well as a fish analogue having a flaky appearance or a texture additionally having an appearance of fish with skin.

EFFECT: invention allows to manufacture a product having a realistic fish-like appearance and texture.

30 cl, 6 dwg, 2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method involves fish raw materials preparation, salting, placement into a container, garnish and oil introduction and tightening. Garnish is represented by goods of bread cereal crops having water activity equal to no more than 0.6.

EFFECT: product is balanced in terms of carbohydrate component.

9 cl, 2 tbl, 8 ex

FIELD: food industry.

SUBSTANCE: method envisages fish fillet salting. Part of salted fillet is minced and stirred with fillet slices till a homogeneous mass production. One makes a semi-product stratum; for this purpose one puts (as the first layer) a part of mince stirred with fillet slices onto a moisture permeable film sheet. One puts (as the second layer) finely cut fillet whereon one puts (as the third layer) mince stirred with fillet slices. The semi-product stratum is coated with moisture permeable film; levelling is performed into a 2-4 mm thick layer by way of passing between press rolls. The total quantity of mince is taken in an amount of 50-70% of the semi-product stratum weight. One performs the semi-product stratum air-drying and cutting into portion parts.

EFFECT: air-dried fish product manufacture.

3 cl, 1 ex

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

FIELD: chemistry.

SUBSTANCE: group of inventions relates to biotechnology. Claimed is a strain of Bacillus subtilis Maseca-1, producing a peptide, which has the antimicrobial activity against Micrococcus luteus, Bacillus cereus and Aspergillus flavus. The strain is deposited in ATCC under number PTA-8831. The strain was isolated from pericarp of nixtamalised corn. Also claimed is a method of inhibiting Micrococcus luteus, Bacillus cereus and Aspergillus flavus in a material, containing or subjected to the action of the said microorganisms. The method includes the impact of an effective quantity of the said strain on the material.

EFFECT: group of inventions provides the effective inhibition of the growth of pathogenic microorganisms Micrococcus luteus, Bacillus cereus and Aspergillus flavus.

5 cl, 13 dwg, 7 tbl

FIELD: food industry.

SUBSTANCE: invention relates to a polyphenol grape extract, a compound for oral administration, a food product, beverage, a taste additive, a nutraceutical product, a revitalising composition and therapeutic remedy including the said grape extract. According to the invention, the grape extract contains nearly 5-15 wt % of monomers, nearly 5-20 wt % of dimers, nearly 3-10 wt % of trimers, nearly 2-10 wt % of tetramers and nearly 2-10 wt % of pentamers.

EFFECT: grape extract reduces blood pressure with patients suffering from prehypertonic condition or metabolic syndrome.

27 cl, 4 dwg, 8 tbl, 7 ex

FIELD: chemistry.

SUBSTANCE: group of inventions relates to nanoparticles for encapsulating biologically active compounds. The nanoparticle contains a casein matrix, a basic amino acid and a metal selected from a group including a divalent metal, a trivalent metal and combinations thereof. Disclosed is a method of producing nanoparticles, which includes preparing an aqueous solution of a casein source and a basic amino acid and adding to the prepared solution an aqueous solution of a metal selected from a group including a divalent metal, a trivalent metal and combinations thereof to obtain a suspension containing formed nanoparticles. Another version of the method of producing nanoparticles includes mixing an aqueous solution of a casein source and a basic amino acid with a solution of a biologically active compound and adding to the obtained mixture an aqueous solution of a metal selected from the group to obtain a suspension containing formed nanoparticles. Nanoparticles obtained using said methods are used in combination with a carrier to prepare food products, as well as in pharmaceutics and cosmetics.

EFFECT: invention enables to obtain nanoparticles with high stability and low polydispersity.

40 cl, 17 dwg, 13 tbl, 11 ex

FIELD: chemistry.

SUBSTANCE: group of inventions relates to nanoparticles for encapsulating biologically active compounds. The nanoparticle contains a casein matrix, a basic amino acid and a metal selected from a group including a divalent metal, a trivalent metal and combinations thereof. Disclosed is a method of producing nanoparticles, which includes preparing an aqueous solution of a casein source and a basic amino acid and adding to the prepared solution an aqueous solution of a metal selected from a group including a divalent metal, a trivalent metal and combinations thereof to obtain a suspension containing formed nanoparticles. Another version of the method of producing nanoparticles includes mixing an aqueous solution of a casein source and a basic amino acid with a solution of a biologically active compound and adding to the obtained mixture an aqueous solution of a metal selected from the group to obtain a suspension containing formed nanoparticles. Nanoparticles obtained using said methods are used in combination with a carrier to prepare food products, as well as in pharmaceutics and cosmetics.

EFFECT: invention enables to obtain nanoparticles with high stability and low polydispersity.

40 cl, 17 dwg, 13 tbl, 11 ex

FIELD: chemistry.

SUBSTANCE: group of inventions relates to nanoparticles for encapsulating biologically active compounds. The nanoparticle contains a casein matrix, a basic amino acid and a metal selected from a group including a divalent metal, a trivalent metal and combinations thereof. Disclosed is a method of producing nanoparticles, which includes preparing an aqueous solution of a casein source and a basic amino acid and adding to the prepared solution an aqueous solution of a metal selected from a group including a divalent metal, a trivalent metal and combinations thereof to obtain a suspension containing formed nanoparticles. Another version of the method of producing nanoparticles includes mixing an aqueous solution of a casein source and a basic amino acid with a solution of a biologically active compound and adding to the obtained mixture an aqueous solution of a metal selected from the group to obtain a suspension containing formed nanoparticles. Nanoparticles obtained using said methods are used in combination with a carrier to prepare food products, as well as in pharmaceutics and cosmetics.

EFFECT: invention enables to obtain nanoparticles with high stability and low polydispersity.

40 cl, 17 dwg, 13 tbl, 11 ex

FIELD: medicine.

SUBSTANCE: invention refers to a method for the more uniform distribution of a peak of the postprandial lipid absorption and/or plasma triglyceride levels, prolonging the postprandial lipid absorption and/or plasma triglyceride levels and expanding the postprandial biological lipid accessibility by time and to a method for reducing fasting plasma triglycerides and/or improving a fatty acid profile of cell membranes in an infant by administering a nutrient composition for at least two weeks in a daily dose of at least 80 ml. The nutrient composition contains a protein component, an easily digestible carbohydrate component and a lipid component; the above lipid component provides 10-50 wt % of herbal lipids in relation to a dry weight of the nutrient composition and contains 1.0-20 wt % of phospholipids in relation to lipids in a whole. The lipid component contains lipid globules with a core containing the above herbal lipids with a coating containing the above phospholipids. The composition is applicable for feeding the infant at the age of 0 to 36 months.

EFFECT: invention refers to a method for reducing fasting plasma triglycerides and/or improving the fatty acid profile of the cell membranes in the infant by administering the nutrient composition for at least two weeks in a daily dose of at least 80 ml.

15 cl, 5 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food products having prophylactic effect. The fat-binding composition contains an inclusion complex with a host molecule and a guest molecule. The guest molecule is represented by alpha and beta cyclodextrins. The guest compound may be represented by one or more quantities of compounds from the following list: amino acids, vitamins, flavouring substances and their related compounds, rutin, betanin and their derivative compounds and mixtures. The guest molecule is bound to the host molecule weakly and reversibly so that to enable substitution of the guest compound molecule with a fat molecule in a physiological medium, binding of such fat molecule being virtually irreversible. The proposed fat-binding composition may exist, for instance, in the form of a tablet or powder and may be included into the formula of a food product such as beverage. The proposed fat-binding composition (if prepared in the form of a tablet of powder) may optionally include a component providing for carbon dioxide release , with the composition to be dissolved in fizzy carbonated or still water.

EFFECT: proposed fat-binding composition may be used in a method for binding fat consumed by an animal, such method involving the animal consuming the proposed fat-binding composition or a food product or beverage containing it.

17 cl, 3 dwg, 6 tbl, 13 ex

FIELD: food industry.

SUBSTANCE: product composition contains water extract of fish scale fermentolysate. Water extract of fish scale fermentolysate is produced based on peppermint water extract with dry substances content equal to 0.7% under the action of collagenase enzyme; the weight ratio of peppermint extract to milled dried fish scale to collagenase enzyme being 12:1:0.02. Additionally, the composition contains milled pollen, gelatine, milled dried remainder of unfermented fish scale and L-carnitine. The components for the composition preparation are taken at the specified weight ratio.

EFFECT: invention allows to obtain a biologically active food product with improved organoleptic properties and increased storage life, providing for ergogenic, adaptogenic, antioxidant, anabolic, immunomodulating, chondroprotective and osteotropic effects.

2 tbl, 32 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: present invention refers to neuronal health, neuronal protection and neuronal development, and refers to using a composition containing lactoferrin in the concentration of at least 0.1 g/100 kcal of the composition for treating or preventing diseases related to retarded enteral nervous system and/or disturbed enteral nervous system. The composition is specified in a group consisting of food products, products for animals, pharmaceutical compositions, nutrient formulations, nutrieceuticals, drinks, biologically active food additives, baby's formulas. The composition can additionally contain a protein source, a lipid source and a carbon source. The composition is administered into pregnant women, nursing mothers, premature and mature newborn children, infants, toddlers, children and/or adolescents.

EFFECT: preparing the composition for neuronal protection.

14 cl, 1 ex, 4 dwg

FIELD: food raw and industry.

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

EFFECT: valuable properties of complex.

3 cl, 6 ex

Up!