Method for production of beverage concentrate based on biologically active food additive (versions), such instant beverage concentrate formula, method for preparation and method for application of beverage produced from such concentrate

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to instant food products. The method for production of a beverage concentrate based on biologically active food additive is as follows: the end product is represented by "Eubicor" biologically active food additive that is dried till residual moisture content is no more than 7% and milled into particles sized no more than 3 mm. One proposes an instant beverage concentrate formula containing the dried end product represented by "Eubicor" biologically active food additive, jellying additives, taste additives and/or flavouring additives at the following components ratio, wt %: the dried end product represented by "Eubicor" biologically active food additive - 15-45, jellying additives - 45-70 and taste additives and/or flavouring additives - 0-20. The beverage preparation method is as follows: 20-50 or 70-100 g of the concentrate is poured with 300 ml of 23-100°C waters and maintained during 3-9 minutes; the initial concentrate bulk density is to be from 0.3 to 0.6 g/cm3. One proposes the beverage application method.

EFFECT: invention allows to obtain a food product with increased biological activity and high nutritive value.

19 cl, 2 tbl

 

The scope of the claimed group of inventions relates to the food industry and the production of biologically active substances, which are used to obtain food and fast food. Including relates to technology of concentration of the main product, such as cereal, dietary fibers obtained from a mixture of cereals by fermentation by Saccharomyces cerevisiae, the product can be used as a primary or secondary source of dietary fiber.

The purpose of the proposed group of inventions is the exclusion of contraindications for use of the final product, the development of suitable forms of usage for both healthy people and those with serious illnesses, as well as for children and the elderly.

The invention solves the problem of increasing the biological activity of the proposed food product as primary power or an additional source of dietary fibers enter the body through the gastrointestinal tract, i.e. enterally.

A method of obtaining a concentrate based SUPPLEMENTS for beverage.

Used in the manufacture of therapeutic and prophylactic mixtures and for main meals or as a supplementary source of dietary fiber and vitamins without limitation, by age group and by condition.

And� prior art known invention "Method of producing an intermediate for the preparation of jelly" patent RU 2268625, publ. 27.01.2006, IPC A23L 2/02, namely that use a metered quantity of fruit bases and the dry component obtained by mixing starch and sugar. Receive the product, allowing to compensate for the deficiency of vitamins, with improved organoleptic and nutritional properties. However, the product contains sugar and starch, which is contraindicated to large groups of people, and has a low nutritional value, lack of dietary fiber and short term storage.

Known invention "Method of obtaining a granulated food product", patent RU 2410983, publ. 20.04.2010, IPC A23L 2/39, A23L 2/385, A23B 7/02, which use fruit pulp, dried at a temperature of 50-55°C to a residual moisture content of 12-14% and crushed to a particle size of 0.02 to 0.04 mm, which is then granulated. The invention can improve the characteristics of the finished product and increase the shelf life of the pellets. However, the content of dietary fiber is significantly inferior to the products based on cereals, as well as this product contains particles of sizes less than 0.5 mm, which complicates the preparation of homogeneous consistency in the preparation of unwanted dust, complicates its packaging and storage. In addition, heat treatment and drying at a temperature of 50-55°C it is already resulting biomass at�odit to loss of nutrients, consequently, the nutritional value of the product.

Known invention "Method of obtaining oatmeal", patent RU 2204265, publ. Part on 20.05.2003, IPC A23L 1/105, which use the fill water grains with shells for receiving the slurry and lactic acid fermentation of this suspension. Jelly has a high biological value, however, using as raw material grains with shells of grains or flakes of oats does not provide a homogeneous mass of the product, reduces the biological value of the product, because the digestibility of the product is complicated, and the jelly is unsuitable for long-term storage.

The closest to the proposed method is the invention "Method of obtaining biologically active preparation", patent RU 2233320, publ. 27.07.2004, IPC C12N 1/16, C12N 11/02, A61K 35/72, A23L 1/05, in which the cultured inoculum in a nutrient medium with obtaining seed weight, the seed material is cultured in a liquid nutrient medium, which is prepared by mixing malt wort density not more than 15% of drinking water in the ratio of 50 vol.% 50 vol.%, in two stages, and the inactivation of the biomass is carried out with infrared radiation at a density of 0.1-2.0 W/cm with a wavelength of from 4.3 to 8.2 μm simultaneously with the drying, which is produced at a temperature of 70-85 degrees.C combined radiative-convective method to a residual moisture content of 10-15%. Thus for MF�t receive inactivated biomass, derived from the bran of cereal crops using Saccharomycetaceae, get a product which has a high biological activity and high content of dietary fiber, however, can only be used as an additional source of dietary fiber, vitamins and minerals, but lacks nutritional value for use in the main meals. In addition, it is accepted doses for the occasional admission. Preparing the proper food is difficult. It cannot be used as the main food.

Traditionally known technology of preparation of various jellies. However, the traditional jelly is a gelatinous liquid dish and is widely known traditional culinary preparation of starch-based. Usually cooking it is easy and accessible. However, there is always the need, first, to simplify to have a concentrate that could be diluted in water, but after dilution mass required to brew, since it was present starch. In addition, the starch in this dish was the thickener (gelling agent) that can be used by all groups of people, as he prepares usually made from potatoes. Always felt the need to add in the kind of food fibers that pre�represent carbohydrates and lignin that cannot be hydrolysed by the digestive enzymes of man, and are fermented by intestinal bacteria. Physical properties of fibers and their associated action ensure the normal functioning of the intestine. The most capable of fermentation of soluble fibers are viscous, and the insoluble fibers are non-viscous and unable to complete fermentation, so the viscosity of the food can be partly achieved through the very fibers and by adding small quantities of gelling agents, such as oat flour. This addition is sufficient to get the desired organoleptic properties of the product, but at the same time, when using biologically active substances, rich in fiber, significantly increases the biological activity of the product itself.

To increase the nutritional value sufficient to add, for example, cereal and dried fruit. Depending on the required gelling properties of the biologically active additives (BAA), in one embodiment, sufficient to obtain a viscous beverage to use only the BAD, prepared on the basis of a mixture of bran cereal. The combination of soluble and insoluble fiber in such foods that are contained in the BAD along with useful biological mass, which is obtained from the activity of microorganisms Saccharomyces cerevisiae (vini), provides an increase in the mass of the chair, providing�s normal movement of contents through the intestines, and, simultaneously, the desired suggested fermentation of food by intestinal bacteria, 90% of which is in the colon. Soluble fiber have a beneficial effect during digestion, such as slowing down the release of stomach with increase in period of saturation, slowing the rate of glucose absorption and binding of sterols. Therefore there is a need to use these useful qualities of fibers and nutrition of patients with chronic digestive diseases, diabetes mellitus type 2, obesity, and persons controlling body weight. In addition, there is a need for a diet product that has no contraindications and can easily be prepared from the dry concentrate, which is produced industrially. Thus, depending on the method of cooking and his recipes from this concentrate, you can get as a dietary product, and preventive and curative product. Moreover, it should be used during the self-preparation of, for example, for children or the elderly and in hospitals, for example, when the probe power is critically ill in intensive care.

In the proposed method is achieved by the following technical result:

- smooth concentrate with a large number of Les�to digestible dietary fibers;

- increased nutritional value of the product;

- long shelf life of the concentrate;

- simplicity and speed of preparation;

- the use of core food for healthy and handicapped people,

- possibility of use for primary power or secondary source of dietary fiber children and seniors;

- the possibility of a probe main power seriously ill, as well as additional power probe patients in the intensive care unit.

This technical result is achieved by a method of producing a concentrate based SUPPLEMENTS for beverage, comprising: obtaining a target product in several stages and that at the first stage receive a working biomass so as to initially receive the pre-sowing mass in the form of liquid inoculum with a concentration of not less than 1×105cells/ml of Saccharomyces cerevisiae (vini), then get working seed mass Saccharomyces cerevisiae (vini) and cultured in a liquid nutrient medium prepared by mixing malt wort density not more than 15% of drinking water in the ratio of 50 vol.% 50 vol.%, and carry out the fermentation process of the working seed mass, and then get a working biomass in the form of liquid inoculum with a concentration of not less than 1×108cells/ml of Saccharomyces cerevisiae (vini). In the second stage �must register a working biomass is placed in a mixture of bran cereals 20×10 9-40×109cells/kg of said mixture, obtaining an intermediate product, and then the obtained intermediate product from the production of biomass and mixtures of cereals inactivate infrared radiation at a density of 0.1-2.0 W/cm with a wavelength of from 4.3 to 8.2 μm simultaneously with the drying, which is produced by the combined radiative-convective method to a residual moisture content, obtaining the target product in the form of BAD (dried biomass).

The proposed method is characterized in that the mixture of crops take a mixture of bran cereals, extruded at a pressure of 100 kg/cm2and temperature (120-170) grad.C, from the intermediate product from the production of biomass and mixtures of cereals after inactivation and drying to a residual moisture content not more than 7.0%, get the target product in the form of dietary SUPPLEMENTS, which was milled to a particle size of not more than 3 mm, then add a sufficient quantity of geleobrazuyuschie supplements, and/or flavors and/or flavoring agents, give a concentrate for beverage. In addition, in the proposed method, the target product, in particular, is ground to a powder with a particle size characterized by their passage through a sieve No. 05 of 80%. In addition, the target product can add flavorings, and/or geleobrazuyuschie additives and/or flavoring dobak� in a ratio of wt.% from the target product from 0 to 70. For example, after grinding, the target product is added gelling additive and/or flavor additives, each additive is pre-dried to a moisture content of 10-15% and crushed to particle size of 1.0-10.0 mm or concentrate for the drink is obtained by mixing a target product, gelling additives or flavors and/or flavoring additives in the ratio, wt.%: the target product in the form of BAD 30, gelling additive in the form of oatmeal - 50-65 and flavors and/or flavoring agents - 5-20.

The proposed method is implemented as follows.

A method of producing biomass of Saccharomyces cerevisiae (vini) is that preparing a nutrient medium, cultured inoculum in a nutrient medium with obtaining seed mass, post sowing mass of the bran cereals, are cultivated to obtain the desired concentration of cells of Saccharomyces cerevisiae (vini) and get the target product, which is mixed with cereal. Then inactivate the biomass drying.

The seed material is cultured in a liquid nutrient medium, which is prepared by mixing malt wort density not more than 15% of drinking water in the ratio of 50 vol.% 50 vol.%, in two stages, first get pre-seed mass, and then working seed mass, and bran cereals are used in the form of a mixture wipe�her crops extruded at a pressure of 100 kg/cm2and temperature (120-170) grad.With and oatmeal with a moisture content of 10-15% with drinking water at the ratio of 1 kg of a mixture of bran cereals 1.2-1.4 litres of drinking water, preliminary and working seed mass produced in the form of liquid inoculum with a concentration of not less than 108cells/ml, while in the two phases in a liquid nutrient medium contribute inoculum to obtain an initial concentration of 105cells/ml and cultured until the indicated cell concentration, the working seed mass is placed in a mixture of bran cereals 20×109-40·109cells/kg of this mixture and cultured for 16-18 h at a temperature of 28-30 degrees. C and a humidity of 90-100% to a concentration not less than 1×109cells/ml and the inactivation of the biomass is carried out with infrared radiation at a density of 0.1-2.0 W/cm with a wavelength of from 4.3 to 8.2 μm simultaneously with the drying, which is produced at a temperature of 70-85 degrees. With a combined radiative-convective method to a moisture content of 10-15%.

Then the dried biomass is ground. Received fragmented mass is ready oat drink. To prepare different variants of oat drink is prepared batch of the product, consisting of chopped biomass, composition of freeze dried fruits and powders or dried fruit� and berries. Use of sweeteners and flavorings identical to natural.

Formulation concentrate for beverage quick cooking (OPTIONS)

The field of application is the use in the field of individual and social power in the production of food of fast preparation, which is made of raw materials of vegetable origin.

According to embodiment 1 can also be used for therapeutic and prophylactic purposes, in particular for therapeutic feeding of severely ill people.

OPTION 1

In the prior art invention "Hypoallergenic formula" to apply for additional power, patent RU 2036656, publ. 09.06.1995, IPC A61K 35/78, which used wheat germ flakes as Hypo allergenic product. The tool expands the range of health foods on the basis of proteins of vegetable and animal origin. However, it is used only for the treatment of food Allergy, the mixture is prepared with the addition of germ of cereals in food on the basis of either milk protein or soy and their fermentolizate or allergen chicken ovalbumin (OVA) of soy protein isolate. This tool cannot be good diet food, it may only be used as anti-Allergy Supplement.

Known invention �Concentrate dry pudding" patent RU 2289259, publ. 20.12.2006, IPC A23C 21/00, A23C 23/00, A23L 1/05, which contains sugar, citric acid, dry whey, dry whey used in the concentrated form of whey dry "UMK-EP", starch and vegetable filler. He has improved organoleptic properties and refreshing taste, but has a low nutritional value due to the low content of dry whey. Cannot be used for primary and secondary source of dietary fiber, can not be applied when the probe power and for a wide range of individuals, from children, to seriously ill patients. Its shelf life is limited.

Known invention "Composition of dietary fiber for the prevention or treatment of diseases of the digestive system", patent RU 2395218, publ. 27.10.2009, WO 2007/050656 from 03.05.2007, IPC A23L 1/308, A23L 1/29, A61K 31/702, A61P 1/00, A61P 3/00, A61P 31/00, containing partially gidralizovanny guar gum (PHGG) and FOS (FOS), detects the prebiotic potential. A composition obtained by synthesis from sucrose by hydrolysis of inulin, by extraction from chicory root, extraction from Jerusalem artichoke and extraction from the agave plant. However, it does not contain dietary fiber of bran cereals and biomass, consisting of the cytoskeleton inactivated organisms Saccharomyces. The invention provides a composition of dietary fiber and allows you to use various�title ways of the endogenous introduction of the composition into the body. However, dangerous for people who are not used to using products that do not grow in Central Europe. In addition, the hydrolysis products may contain carcinogens.

Closest to the proposed recipe is the invention of "food Supplement with prebiotic action," according to the patent RU 2233320, publ. 27.07.2004, IPC C12N 1/16, C12N 11/02, A61K 35/72, A23L 1/05, which use bran cereals and biomass cytoskeleton consists of inactivated microorganisms, where the microorganism is taken Saccharomyces concentration of 1 g weight SUPPLEMENTS not less than 109-1012and containing biometrology and the remnants of the cytoskeleton of the cell membranes of crops, including biotransformation compounds by microorganisms of organic and inorganic origin, with the quantitative composition of the products of vital activity of microorganisms. Due to the application is protected by the patent technology of the obtained particles of the drug initially constitute a complete source of dietary fiber, so it can be used for further cooking extra meals a diverse group of people without restriction, as healthy adults and children, and the elderly, as well as for supplementary feeding critically ill. However, it is not intended for the preparation of jelly, or cereal,or other nutritional product can not be administered into the gastrointestinal tract through a tube. Moreover, this product does not have sufficient nutritional value and essential vitamins.

When using the concentrate obtained from the BAD that is appropriately dried and ground, you can get a product that will contribute to the restoration and maintenance of natural intestinal microflora. Moreover, you need to drink from this concentrate could be used for the implementation of the population in the dietary prevention of drink and fast food. You want it to apply also to patients with chronic diseases of the digestive system, diabetes mellitus type 2, obesity, and persons controlling body weight. Bioactive properties of this drink and its nutritional value will help to strengthen the immune system, side effects and effectiveness of antibacterial therapy. In addition, the concentrate must be suitable for preparation in medical establishments of product that is individually used for the probe power. It is important that as a BAD used probiotics, which contain beneficial bacteria inactivated and used for growth of beneficial bacteria of the body, and hence HC�increase their share in the intestine. Because the human gastrointestinal tract is an ecosystem in which bacterial subpopulations approximately 800 species of bacteria interact with the intestinal epithelial cell components of the immune system of the host, it is important by entering the foods that contain dietary fiber to prevent or treat a clinical condition. With a properly balanced meal or a supplementary source of fibers is required to modulate the growth of subpopulations of bacteria, which in combination with exogenous beneficial bacteria or probiotics are able to further support a healthy digestive system. This is especially important in the treatment or diets seriously ill. In case of feeding critically ill, for example, with a probe is required to maximize the benefits of exogenous power, because with the introduction of nutrients in the gastrointestinal tract does not occur, these adverse effects, such as degenerative changes in the intestinal wall.

Indications for tube feeding are: the prolonged absence of a natural oral ingestion (swallowing disorders and consciousness on the background of traumatic brain injury, stroke, gastrointestinal disease, etc.); venous insufficiency and high risk of its development, n�the presence of anorexia; increased needs of the patient on the background of existing hypercatabolism state failure to obtain the required volume of the daily diet natural oral (injuries, polytrauma, burns, sepsis); the need to ensure the early postoperative recovery of digestive function of the gastrointestinal tract (nutritional support in pre - and postoperative period); therapy support (cancer, during radio - and chemotherapy); digestive disorders on the background of various diseases of digestive organs (inflammatory bowel disease, syndrome short bowel, disease of the liver and pancreas).

Thus, the proposed formulation of the concentrate is achieved by the following technical result:

- smooth product with a large number of easily digestible food fibres;

- long shelf life of the concentrate;

- the ability to probe the primary and supplementary feeding patients in the intensive care unit;

- ability to use as a main power of different groups without restriction;

- the possibility of an additional source of dietary fibers for all categories of people, including children and seniors;

Said technical result �etiguette due to the proposed formulation, in particular, according to embodiment 1.

According to embodiment 1 of the proposed formulation concentrate for beverage fast food, which contains dry concentrate comprising as a target product BAD "Ambicor" or BAD "Promobil", dried to a residual moisture content not more than 7.0% and ground to a powder with a particle size characterized by passage through a sieve No. 05 of 80%.

In support of enteral nutrition (versus parenteral) is the fact that the rest of the intestine causes atrophy of the mucosa. Degenerative changes in the intestinal wall occur within a few days of rest. The destruction of the mucous membrane, resulting from lack of enteral nutrition, will lead to impaired absorption of nutrients when resuming.

This recipe is prepared in the following way:

30 g of crushed biomass brewed 300 ml of water, 3-5 minutes insist and eat.

As a dietary Supplement, take biologically active drug "Ambicor" or "Protobiont" obtained by the method described in patent №RU 2233320, publ. 27.07.2004, IPC C12N 1/16, C12N 11/02, A61K 35/72, A23L 1/05. They are additionally dried to a residual moisture content not more than 7.0% and ground to a powder with a particle size characterized by passage through a sieve No. 05 of 80%. After pouring water, the seasoning and extracts receive the emulsion, which�th can be used for the feeding tube, and also as an additional source of fiber for children and the elderly according to the recipe 1.

Thus, beverage, obtained on the basis of these BAD "Ambicor" and "Promobil", for food and diet and at the same time an additional source of fibers that stimulate the growth of beneficial intestinal flora, which dramatically stimulates the main endogenous bifidobacteria and lactiflora and contributes to the leveling of the main manifestations of the metabolic syndrome, in particular dislipoproteinemia atherogenic profile. Due to the structure used in the bran concentrate and the presence of biomass of yeast cells increases the sorption capacity of the drink. By creating a specially selected size of the BUD eliminates the damaging effect of native bran to inflamed, eroded and expressed the mucosal surface of the gastrointestinal tract. Due to the above qualities is provided by the selective effect of BAD in the drink.

OPTION 2

The formulation according to embodiment 2 is used to improve the nutritional value of the product. Used for main power and an additional source of dietary fibers and vitamins for all age groups. Used for preventive purposes. In the particular case can be used for feeding patients in the intensive care unit. Is used to improve them�of unitata and the body's resistance to harmful environmental factors, improves metabolism and normalizes the gastrointestinal tract. Is a specialized dietary product (prophylactic) food. Drink wheat-oatmeal dry quick cooking is an additional source of insoluble and soluble dietary fiber, vitamins and minerals.

The prior art discloses the application for the invention: "Composition for the production of muesli, application RU 2011111298, publ. 27.09.2012, IPC A23L 1/168, which includes ingredients such as cereal product a 5.0 to 98.5 wt.%, the product of vegetable origin 0,5-94,0 wt.%, dry drink concentrate from 1.0 to 94.5 wt.% biologically active substances and/or components and/or complexes 0,0-60,0 wt.%. It can include oatmeal or other cereal. However, this product is not easily digestible product, this formulation does not provide a high content of dietary fiber and long shelf life, and it shows a very limited circle of people. For example, for children and the elderly, such a product can be dangerous, in addition, it is difficult to prepare for inclusion in food seriously ill people.

Famous recipe of dry jelly, the invention according to the patent RU 2308853, publ. 27.10.2007, IPC A23L 2/39 containing components in wt.%: sugar 63,7, potato starch 26,0, dry grain decoction of 2.9, the powder of the seed chambers apples 5,0, lemon�th acid 0.78 and the powder of orange peel to 1.6. This product is a product with high preventive, organoleptic properties, high biological value, it can be kept long. However, involves expensive raw materials, has a low concentration of biologically active substances, including dietary fiber, minerals, pectin. In addition, it is not possible to use the probe when extra nutrition to patients who are in intensive care; the possibility of an additional source of dietary fibers for all categories of people, including children and the elderly, and patients because of the presence of the starch.

Known invention "Jelly vitaminized", patent RU 2242145, publ. 20.12.2004, IPC A23L 2/395, A23L 1/064, A23L 1/302, A23L 1/212 containing powdered natural dry fruit-berry raw materials. Allows the use in the manufacture of a product for preventive nutrition of different population groups. Jelly is made on the basis of vegetative raw materials and vitamins. Jelly enriched with vital biologically active substances, however, the drawback in it the essential vitamins compensated artificially produced vitamins. In addition, he does not have sufficient biological activity, sufficient amounts of dietary fiber.

From�frequented the invention "Diet product", patent RU 2413431, publ. 10.03.2011, IPC A23L 1/29, A23L 1/105 containing oat flour, dietary Beobachten" and the dry powder of plant origin, in particular a powder of dried leaves of stevia. The introduction of the fundamentals of oat flour, powder of leaves of stevia and probiotics in a specific ratio provides a product with biologically active components containing fat, protein, fiber, BEV, amino acids and trace elements necessary for activation of the protein and carbohydrate metabolism. However the product is intended for use in the diets of animals. However, for animals this technology cooking oatmeal is complicated and expensive. This product cannot be used as food by people.

Also known invention "Protein-vitamin product with soy awakened seed, method of its receipt, the food of fast preparation", patent RU 2271371, publ. 10.03.2006, IPC C08H 1/00, A23L 1/20, which includes biochemical complex consisting of a polyunsaturated fatty acid comprising the polysaccharide residue and the protein, water, you get the product after the heat treatment of bean native soybean spot of the wave energy input with the energy exposition 200-1200 kJ/m. Refers to products based on vegetable protein and relates to methods of obtaining ready-to-eat soy products and their formulations used�ishemic as food products with medical and dietary properties. However, it is cooked using high-temperature heat treatment, which leads to a significant loss of vitamins, resulting in the composition is necessary to introduce an additional group of vitamins that are valuable to natural vitamins.

The closest to the proposed recipe is the invention "Method of obtaining oatmeal", application RU 2010127621, patent 2446704, publ. 10.01.2012 IPC A23L 1/00, A23L 1/10, whereby the crushed grain oats with shells and steam based 70-110 g of crushed grain weight on 800 ml of boiling water and add biocomponent. As biocomponent use the juice of oat seedlings. However, as a result of the use of bicomponent shelf life such kissel small. Jelly is suitable for all groups of people, however, have low nutritional value and biological activity, in addition, it contains an insufficient amount of dietary fiber, so it cannot be used as an additional source.

Diet of children and the elderly has a number of specific requirements, poet formulation of such power is especially important in the treatment or the diets of children and the elderly. So drink (product) for children after 3 years must meet the full requirements of a balanced Pitta�Oia in accordance with the needs of children, the presence is necessary of important vitamins and minerals, high quality proteins, fatty acids and the lack of gluten and lactose. As for children and for the elderly obtained from concentrate drink should have easy digestibility, absorbability, to ensure the ratio of calories and protein nitrogen, to be valuable in ingredient composition, does not cause increased gas, does not cause a dangerous stimulation of intestinal motility and evacuation activity of the colon, have low osmolality, low viscosity, have a homogeneous texture, relatively low odor and bacterial safety, low commercial value, and it is desirable to have a detoxification effect.

In accordance with the proposed formulations is achieved by the following technical result:

- uniform consistency of the concentrate with a large number of easily digestible food fibres;

- increased nutritional value of the product;

- long shelf life of the concentrate;

- the use of core food for healthy and handicapped people;

- possibility of use for primary power or secondary source of dietary fiber children and seniors;

- when a sufficient degree of fineness may PR�change to the feeding tube;

Said technical result is achieved by the proposed formulation, in particular, according to embodiment 2.

According to embodiment 2 of the proposed formulation concentrate for beverage fast food that contains BAD, geleobrazuyuschie additives and flavoring or flavoring agents. It is different because as a drink concentrate taken the concentrate obtained in the way stated above (claim 1 of the formula) in the following ratio of components, wt.%:

- target product, which is the bad 15-45

- gelling additive - 45-70

- flavors and/or flavoring agents is 0 to 20.

In the particular case formulation contains BAD, geleobrazuyuschie additives and flavoring or flavoring agents and is characterized in that the beverage concentrate is taken dry concentrate, obtained by the above method in the following ratio of components, wt.%:

- target product, which is the bad 30

- gelling additive in the form of oatmeal, pre-dried to a residual moisture content of 10-15% and crushed to a particle size of 3-7 mm - 70,

or contains: BAD, geleobrazuyuschie additives and flavoring or flavoring agents and is characterized in that the beverage concentrate is taken dry concentrate obtained by the method according to claim 1 in the following ratio of components, wt.%:

- target product, which is the bad 5-45

- gelling additive - covered cereal - 50-65

- flavoring additive from a mixture of freeze-dried fruits 5-20.

As a special case the formula contains BAD, geleobrazuyuschie additives and flavoring or flavoring agents and is characterized in that the beverage concentrate is taken dry concentrate, obtained by the above method in the following ratio of components, wt.%:

- target product, which is the bad 15-45

- gelling additive - covered cereal - 50-65

- flavouring Supplement from fruits and berries, pre-dried to a residual moisture content of 10-15% and crushed to a particle size of 3-7 mm 5-20,

or contains BAD, geleobrazuyuschie additives and flavoring or flavoring agents, and as the drink concentrate is taken dry concentrate, obtained by the above method in the following ratio of components, wt.%:

- target product, which is the bad 15-45

- - gelling additive - cereal 45-65

- natural flavors - 5-15

- identical to natural flavorings, is 5.

The resulting product is a dry mixture, with pieces of fruit (if using freeze-dried fruit and their mixtures) gray to light brown in color. When dissolution occurs, the partial restoration of sublimation as fruit and powder and drink priobrete� the color of the fruit composition. The drink is a viscous liquid with pieces of fruit.

Used as a food of fast preparation. The special technology of enrichment of cereal dietary fiber (fermentation of wheat bran by Saccharomyces cerevisiae), the product can be used as an additional source of dietary fibers. The combination of oat flakes, wheat bran and freeze-dried food makes the beverage an additional source of vitamins E, A, H, B, PP, F and antioxidants, different minerals - silicon, potassium, phosphorus, magnesium, and calcium, iron, iodine, sodium and other dietary fibers. Grain oats contain very important for our body vitamins and minerals: a lot of phosphorus, chromium, magnesium, as well as Nickel, zinc, fluorine, potassium, calcium, pectins, vitamins A, C, E, PP, a rare B6 and B12. Oat groats 65% consists of carbohydrates and 12% from protein, it is almost twice as valuable vegetable fats than buckwheat.

As a consequence, the concentrate meets all the requirements of the child nutrition and older persons specified above.

This produces a product that is an amorphous powder, light brown (sand) to dark brown with a grayish tinge, with pieces of fruit (if using freeze-dried fruit and their mixtures). Odor:characteristic odor of wheat bran and used additives. Taste: matches the taste of the wheat bran and additives used.

As flavoring agents can be applied - freeze-dried fruits and vegetables (raspberry, Apple, peach, etc.), flavors natural and identical to natural - raspberry, Apple, flavors - vanilla, natural yogurt powder, etc.

Method of preparation of the drink

According to the preparation of concentrates, the formulation and technology of obtaining of which is indicated above, is used in the food industry for self use and also for individual nutrition in the preventive purposes for all groups of people, and for medicinal purposes for seriously ill people, and to restore forces after heavy operations.

From the prior art known invention "method for the production of dry concentrate oatmeal", patent RU 2399343, publ. 20.09.2010, IPC AV 2/38, A23L 1/39, in which oatmeal mixed component with a filler that improves the taste, and heat treatment is performed, which is carried out by dextrinization oat flour infrared rays at a temperature of 80-90°C for 4-7 min. It reduces production costs and provides a product with a long shelf life and high organoleptic characteristics, however, this term is still insufficient, it does not exceed�t 4 months. In addition, the filler of berries add sugar. Therefore, this jelly does not apply to all groups of people, including the sick and the weak and children and people prone to allergic reactions, diabetes and other things. In addition, it cannot be used as an additional source of dietary fiber, because it has a low biological activity.

From the prior art known invention "Method of preparation of oat concentrate", patent RU 2007092, publ. 15.02.1994, IPC A23C 23/00, including pouring cold boiled water to obtain a slurry of crushed oats. Allows to obtain a liquid concentrate for making oatmeal with increased biological value. However, the shelf life is small. Liquid concentrate, easy to cook and to eat, however, he has low biological activity, and also contains an insufficient amount of dietary fiber. In this regard, its nutritional value decreases.

Known invention "Method of preparation of the functional drink based on milk whey", patent RU 2432768, publ. 10.11.2011, IPC A23C 21/00, using nutritional supplements, including pectin and fructose. As food additives, a mixture of chitosan, pectin, fructose and ascorbic acid. Allows to increase the biological value, improve on�analeptics characteristics and extend the shelf life of the finished drink. However, the instability is observed consistency of the drink, which leads to a decrease of the retention period as a result of decomposition of nutrients, and also has an insufficient amount of dietary fiber. Application for specific groups of people, such as children and seriously ill patients, is limited.

Known invention "Method of preparation of biologically active food product", patent RU 2189153, publ. 20.09.2002, IPC A23L 1/10, A23L 1/30, A21D 8/04, consisting in the fact that the grains food grains oats, millet, rice or a mixture of oats with wheat bran used, then the yeast and sours it. As a starter use the medicine "Lactobacterin", or "Azilect", or "Narine", Allows you to exclude contraindications for use of the final product, but also increases its biological activity. Used for cooking medicinal purposes. However, kefir fungus is a normal inhabitant of the human body and is perceived by the body as foreign that reduces the biological activity of the final product according to the method, fermentation only oats specific composition of minerals and amino acids does not allow to vary their composition or amount, and also reduces the biological value of the final product.

Closest to the proposed method is �turbine zobretenie "Method for producing jelly" EN 2204265, publ. Part on 20.05.2003, IPC A23L 1/105, in which the crushed oats pour water to obtain a slurry, in this case, use the grain with the shells and add the broth from the shells. Allows you to cook oatmeal with a high biological value, with a long shelf life (minimum 20 days) in ready to use form. However, it is unsuitable for longer shelf life that makes it impossible to produce it in mass production due to the fact that the pudding should be prepared on the production, but not immediately before use. Complex preparation of jelly, not byistroprodavaemoy drink. Cannot be used for individual food seriously ill, has reduced the amount of dietary fiber, which does not allow to use it as an additional source of dietary fibers.

To concentrate to get a drink that has no contraindications and can be used for all groups of people - from children after 3 years and the elderly as the main food taken orally to such beverage companies have strict requirements for its organoleptic properties, such as viscosity, the presence of hard inclusions, but also to its nutritional value, and is required to ensure sufficient intake of nutrients in a small volume of nutrition in oral administration.

T�activate it is important to ensure the energy value of the drink, made from concentrate. It primarily is determined by the carb. However, carbohydrates should be absorbed gradually over a long period of time, in order not to raise blood sugar to a critical value. The energy value of the drink is measured by its energy density. For compliance with the required properties of the drink, its energy density (per 1 ml of the nutrient mixture) will vary depending on the amount of concentrate and the degree of swelling in water. So well-known drugs, such as Osmolite, Isocal and Ensure, Ensure Plus, Isocal HCN, smolite HN, the energy density ranges from 1.0 to 2.0 kcal/ml.

You want to obtain the beverage with the energy density

for children of 0.2 to 1.0 kcal/ml;

- for seniors 0.2 to 1.0 kcal/ml;

- for the seriously ill of 0.2-1.5 kcal/ml;

for a probe power of 0.2-2.0 kcal/ml.

Also the drink for sick people must be complied with osmolarity of 150 to 1300 mOsm/kg H2O that is determined by their energy density.

For a probe power required to drink satisfy the following requirements. To ensure adequate nutrition required daily flow of over 50 nutrients must be balanced formula of nutrients and minerals. The drink must have osmolarity, which conforms to the�esthet the normal exchange of fluid between the vessel and cloth therefore, the characteristics of the beverage according to this index can have a significant impact on the intensity of the exchange of water and ions or violations of their exchange.

The proposed method of manufacturing the above formulation provides the following technical result:

- obtaining a concentrate for beverage fast food with a long shelf life;

- ease of preparation both in terms of industrial production, and individual preparation;

- smooth beverage that increases organoleptically properties of the beverage;

- possibility of use in therapeutic and prophylactic purposes for all groups of people without restrictions"

This technical result is achieved due to the fact that the method of preparation of the drink for its application, obtained from the above formulas concentrate is to obtain an aqueous suspension concentrate. The difference lies in the fact that from 20 to 30 grams of the concentrate with a moisture content of not more than 14% pour 300 ml of water, take water at a temperature of from 23 to 100 degrees C, and extract the resulting suspension is carried out in diluted form 3-9 minutes to obtain a viscous beverage with the desired organoleptic properties, wherein the bulk density of the initial concentrate has to be from 0.3 to 0.6 g/CC

The concentrate is prepared trail�explained as follows.

According to the formulation 1 of option 1.

30 g of crushed biomass, boil 300 ml of water, 3 to 5 minutes and insist eaten.

The recipe 2 option 2. 30 g of crushed biomass and 3 g of freeze-dried fruit (one item or composition). Brewed 300 ml of boiling water, allow to infuse for 3-5 minutes. Use sweetener.

The recipe 3 of option 2. 30 g of crushed biomass and 2 g powder of freeze-dried fruit (one item or composition). Brewed 300 ml of boiling water, allow to infuse for 3-5 minutes.

The recipe 4 option 2. 30 g of crushed biomass and 2 g of the flavoring is natural or identical to natural. Brewed 300 ml of boiling water, allow to infuse for 3-5 minutes.

Stage of brewing or dilution of the concentrate is shown in Table 1

Upon receipt of beverage from concentrate, the recipe mentioned above, the main distinguishing characteristic is that they are used as the main ingredient and biologically active additives, for example additives to food "Ambicor" or "Promobil", to increase the energy value added oat flakes that are also gelling ingredient, for the right amount of vitamins, and to obtain good organoleptic properties of the drink add chopped dried fruits, berries. They can be added to�in a sublimated form, and in dried. Also instead of them or with them can be added identical to natural flavorings. Such aromatizatorami can be natural yogurt, vanilla, Apple, honey, etc.

Table 1 shows the characteristics of solubility and organoleptic properties of the drink.

Table 1
No. recipesThe moment it starts steeping and mixing3-5 minutes of steeping5-7 minutes of brewing7-9 minutes brewing
1 biomassSuspension from light brown to brown color, with the smell of oatmealThe suspension is slightly viscous light brown to brown color, with the smell of oatmealThe viscous suspension from light brown to brown color, with the smell of oatmealPasty, viscous mass of light-brown to brown color, with the smell of oatmeal
2 biomass + (used freeze-dried strawberries "th so called "argol", pieces 6·6 mm; banana pellets 3 mm; cherry pieces 6 mm; black currant Iago�s 5-12 mm. The suspension with the odour and colour of oatmeal and used freeze-dried fruitSlightly viscous mass with pieces recovered freeze-dried fruits, with a characteristic odor and taste.Slightly viscous mass with pieces recovered freeze-dried fruits, with a characteristic odor and taste.Thick viscous mass with pieces recovered freeze-dried fruits, with a characteristic odor and taste.
3 biomass + (used strawberry, cherry, Apple, raspberry, peach freeze-dried powder "th so called "argol"The suspension with the odour and colour of oatmeal and used freeze-dried powder of this kind of fruitSlightly viscous mass with the color of oatmeal and used freeze-dried powder of this kind of fruitSlightly viscous mass with the color of oatmeal and used freeze-dried powder of this kind of fruitThick viscous mass with the color of oatmeal and used freeze-dried powder of this kind of fruit
4 biomass + (used flavoring natural yogurt, vanilla, LLC "New �RA") The suspension with the odour and colour of oatmeal and a slight odor and taste of yoghurtThe suspension with the odour and colour of oatmeal and a slight odor and taste of yoghurtThe suspension with the odour and colour of oatmeal and a slight odor and taste of yoghurtPasty, viscous mass of light-brown to brown color, with the smell of oatmeal and a slight odor and taste of yoghurt

With concentrate, which is an amorphous powder, diluted in water. Offered a drink refers to the liquid form the ordinary food of mixed composition. This drink is excluded lactose, which in adults, lactose-intolerant, causes diarrhea. Therefore, it is possible to assign, for example, older patients with a healthy gastro-intestinal tract, not able to eat on her own.

Drink with native bran and inactivated biomass has good chemical composition to facilitate digestion and contain hydrolyzed protein instead of intact protein. Therefore, it can apply for people with impaired ability to break down proteins and absorption of nutrients.

Suggested drink allows the use of enteral nutrition for critically ill through the probe. With this type of therapeutic or d�additional power absorption of food (if entering through the mouth or through a tube in the stomach or intestine) is physiologically adequate way i.e. through the mucosa of the gastrointestinal tract. In this sense opposed to enteral nutrition parenteral nutrition (when nutrients are delivered into the body bypassing the intestinal mucosa is most often intravenously).

When the probe power in the first 4-12 hours of patients with critical conditions appropriate designation of such special gipotalamicheskogo immunostimulatory drink the minimum amount (not more than 500-700 ml per day), because the portability of food and its absorption in the intestine dramatically reduced. Suggested drink satisfies these requirements and has the desired energy value of 300 kcal and osmolarity (osmolality understand the number of particles in 1 kg of water) is from 150 to 1300 mOsm/kg H2O.

While this drink is enriched with dietary fibers, which contain a variety of polysaccharides that are resistant to metabolism in the usual ways. The portion of biomass that is contained in the beverage in the form of fermentable fibers (cellulose and pectin), is metabolized by intestinal bacteria with the formation of marginal carbon fatty acids with a short chain (acetic, propionic and butyric acid). These acids can be used as an energy source for the mucosa of the colon. Fiber this kind of delay empty�tion of the stomach and may be beneficial in the treatment of diarrhea. The portion of biomass that is contained in the beverage in the form of a nonfermentable fibers (lignin) that is not cleaved by intestinal bacteria and by modifying the osmotic pressure, draws fluid into the intestinal lumen. Nonfermentable fiber increase the volume of stool and accelerate their movement through the bowel, acting like a cathartic means (help in the treatment of constipation). Thus, the proposed method of preparing a beverage from a concentrate of the above formula provide these effects. Thus, the proposed drink for enteral nutrition contains vegetable fibers from 12.5 g to 17.5 g fiber per 1 liter of water.

Therefore, the obtained beverage containing vegetable fiber, is recommended for chronic tube feeding (although their beneficial effect against diarrhea constant). Offered drink is fully balanced, it is the provision of physiological needs of the organism. Analogues of such mixtures is (nutrizone, Nutridrink, Nutrilon, Bersamin modulars, Isocal, Anchor, Overact, Fresubin)

The beverage for enteral nutrition has following characteristics listed in table 2.

Table 2
Drink from concentrate on the following�m recipes Protein g/lCarbohydrates, g/lFat, g/lOsmolarity, mOsm/lCalories, kcal
Drink from concentrate, contains BAD "Ambicor" or16,016,63,8200-1100200,0
"Protobiont" (recipe 1 according to embodiment 1)14,834,22,5343,2
Drink from concentrate, contains BAD, according to embodiment 2 obtained in this way, and oatmeal (recipe according to embodiment 2 of 2)13,542,75,3150-1300245,02
And also fruit supplements (prescription 2 variato 2)13,542,75,3150-1300245,02
The recipe is 3 option 212,843,4 4,7200-1100274,13
Recipe 4 option 213,642,02,3200-1100249,35
Recipe 5 option 213,4The 42.62,5200-1100252,85

In comparison with known mixtures of the biochemical composition of the offered drink significantly more balanced.

The nutrizone40122393251
Nutrilan MST35117473001
Bersamin modularsThe 38.2137,734,23001
Socal32125 A 41.53001
Anchor35137353801
Fresubin38138343001
Nutren39,2126,3383001
Nutricap standard43151A 37.52931

Method of application beverage

Area of application in hospitals, kindergartens and schools, nursing homes. Used for main food of people with poor health and as a source of dietary fiber.

Known invention "Product enteral nutrition "Nutrient elemental", patent RU 2316220, publ. 10.02.2008, IPC A23C 21/00 containing hydrolyzed whey protein, maltodextrin, sugar, starch, source of medium chain triglycerides, soybean oil, emulsifier, m�General matter, vitamins and water. Relates to the dairy industry, namely the production of dairy products on the basis of oral and tube fed adults and children from 3 years and above used as an additional or main power in violation of the gastrointestinal tract. Allows you to increase food and biological value of the product, gives the product prophylactic properties, improves the quality and nutritional properties of the product. However, its use in the carbohydrate component adversely, because its digestion may be impaired in patients with insufficiency of gastric and pancreatic secretion. In addition, the high osmolality due to the significant content of short peptides and free amino acids can cause diarrhea with probe introduction. And also imparts a bitter taste due to the presence of significant amounts of free aromatic amino acids and containing short peptides with strong bitterness.

Known invention "Liquid therapeutic composition for intravenous administration containing dextrose and insulin", patent RU 2300367, publ. 10.06.2007, IPC A61K 9/08, A61K 31/7004, A61K 38/28, A61K 33/00, A61K 31/14, A61K 31/00, A61K 31/195, A61P 3/02, A61P 43/00, in which a liquid composition of insulin with water, dextrose, water, calcium gluconate, potassium chloride and vitamins used to treat SP�the FDS intravenous administration. The advantage of such compositions lies in their ability to meet the necessary requirements. However, they are administered intravenously in the form of a liquid of a certain volume to maintain circulation and provide nutrients, minerals, vitamins, antibiotics and other life-saving drugs in various clinical conditions. But not a food additive, and, therefore, do not enter through the gastrointestinal tract, which can not satisfy the needs of the patient in a full meal, as well as parenteral nutrition has a number of drawbacks. For example, parenteral nutrition leads to the need for temporary removal of the gastro-intestinal digestion, and this, in turn, causes it to atrophy.

Known invention "Nutrition with lipids and nevereverever the saccharides" patent RU 2428056, publ. 10.09.2011, IPC A23L 1/30, A23L 1/308, A23L 1/29, which consists in the introduction of oral nutritional liquid compositions for oral administration with a viscosity of 1 to 100 MPa·s and containing a source of vegetable oil; the fat with short chain fatty acyl chains butterboy acids, polyunsaturated fatty pilnie chain, indigestible saccharides with degree of polymerization from 2 to 200 per 100 ml selected from the group consisting of fructooligosaccharides, galactooligosaccharides, galactinol and Prokopovich�read information. Relates to liquid food composition improve the barrier function of the intestine, containing lipids with short chain fatty acyl chains and nevereverever the fermentable sugars. Allows to obtain the beneficial effects of short-chain fatty acids, in particular to improve the barrier function of the intestine, inhibiting the growth of gastrointestinal pathogens and/or regulating contractions of the intestinal muscles along the entire length of the gastrointestinal tract.

The method can be used for the prevention and/or treatment of the human subject from allergies, food hypersensitivity, atopic dermatitis, asthma, eczema, gastrointestinal infections, diarrhea. However, this product cannot be used for wide use of different groups of people, as it requires individual preparation. This power is used only for the seriously ill. At the same time, it cannot be used as primary power or secondary source of dietary fiber, necessary medical profilakticheskim nutrition.

The closest to the proposed method of use of the drink is the invention of a "Product enteral nutrition "nutrient elemental", patent RU 2316220, publ. 10.02.2008, IPC A23C 21/00, which is used for enteral feeding, however, it contains hydrolyzed whey proteins, mA�Icodextrin, sugar, starch, and soybean oil, and emulsifier. Is a source of medium chain triglycerides, mineral substances and vitamins. Easily soluble in water, but the utilization of the carbohydrate component of the modified starch and emulsifiers adversely, because its digestion may be impaired in patients with insufficiency of gastric and pancreatic secretion.

You want to apply the drink for probe power and caloric content of 1 kcal/ml, it is isotonic to the plasma and is intended for administration into the gastrointestinal tract. Drink with a higher energy density is preferred when the liquid volume must be restricted. This drink should enter mainly into the stomach. The secrets of last will dilute the drink and reduce the risk of diarrhea. It is desirable to limit the osmolarity of the drink in patients with diarrhea, for example, by introducing a beverage into the stomach, or the use of isotonic mixtures.

For oral feeding of children also have to be sufficiently homogeneous beverage to be simply swallow without perezhevyvaya. Small inclusions that are allowed in this drink gives it a more distinct taste and stimulate perezhivanie these inclusions, which stimulates the secretion of saliva is involved in the digestion of food.

In the offer� the mode of application of this beverage is achieved by the following technical result:

- possibility of use for primary power or secondary source of dietary fiber children and the elderly and other groups of people without restriction;

- the possibility of a probe main power seriously ill, as well as additional power probe patients in the intensive care unit;

- no overdose;

- high biological activity;

- high nutritional value.

The technical result is achieved due to the fact that in the method of use of the beverage from a concentrate obtained by the above method with the above recipe and cooked as above, the drink is consumed as a supplementary source of dietary fiber, vitamins, antioxidants, minerals enterally, i.e. through the gastrointestinal tract. In particular, concentrate on option 2 with the addition of only cereal produced in an amount of 70-100 g per 300 g of boiling water and aged 3-9 minutes, use pureed and used for the nutrition of children aged 3 years oral, for the occasional admission of not more than 100 ml. In another case, the concentrate of embodiment 1 and 2 is brewed in the amount of 40-50 g per 300 g of boiling water and soaked for 3-5 minutes, use in the form of a pasty viscous mass and is used to power the elderly and/or debilitated people oral, for the occasional admission not more� 100 ml. Also you can concentrate on option 2 brewing in the amount of 30-40 g per 300 g of boiling water and aged 3-7 minutes, the beverage can be used in this case in the form of jelly and apply to nursing oral. for the occasional admission of not more than 100 ml.

For tube fed the concentrate of embodiment 1 is diluted in an amount of 30 g per 300 g of water and incubated for 3-7 minutes and then use as a suspension with a bulk density of not more than 0.52 g/CC for tube fed critically ill in intensive care, for the occasional admission of not more than 100 ml. you can Also concentrate on option 2 to dissolve in an amount of 30 g per 300 g of water and to withstand 3-7 minutes, then use as a suspension with a bulk density of not more than 0.52 g/CC for tube fed critically ill in intensive care. While tube feeding is carried out using probes with a diameter of 1.7 to 2.6 mm and a length of 40-60 cm at a speed of from 5 to 60 ml/h constant or intermittent drip method.

The use of enteral mixtures in the form of beverages, adapted to the metabolic needs of patients, reduces the recovery period after surgery, to improve the tolerance to aggressive agents in the treatment of. Patients in critical conditions (Department of resuscitation and intensive therapy) shows the probe (gastric or intestinal probe) enteral nutrition. In affect�, in the absence of contraindications full enteral nutrition is recommended in the following situations:

- depleted patients, inadequately fed (through the mouth) in the past 5 days;

- well-nourished people starving from 7 to 10 days;

- patients with extensive burns;

- after Subtotal (90%) resection of small intestine;

- when the outer enteric fistulas with a small amount of discharge (less than 500 ml/day).

After resection of the small bowel tube feeding helps in the regeneration of the remaining portion of the mucosa. When applying this drink there is a specific effect of enteral nutrition in burns, it can prevent the occurrence of sepsis and the loss of large amounts of protein from the intestine of burn patients.

The concentrate is used to produce the beverage, and the beverage in turn can be applied enterally, as through the mouth (oral) and probe power. The mode of introduction of the nutrient mixture may be continuous and fractional.

When a single flow of beverage through the probe to enter the drink into the stomach or into the intestine, but not more than 100 ml.

With a constant supply probe power is required to carry out the introduction of enteral mixture, which is offered a drink, slowly, drip for 16-18 hours a day, allowing the drink obtained according to embodiment 1. In 1 day can�about to enter on 25-50 ml/HR, each subsequent day you can increase the introduction rate of 25 ml/hour (up to 125 ml/hour), for example, with a syringe Janet, but not more than 100 ml/hour. So when digestive disorders, allergies, intestinal paresis offered a drink you can use in the first 2-3 days.

1. A method of obtaining a concentrate for beverage on the basis of the dietary for beverage, characterized by the fact that the quality of the product use of dietary SUPPLEMENTS, "Ambicor", which is subjected to drying to a residual humidity of no more than 7% and milled to a particle size of not more than 3 mm.

2. A method of obtaining a concentrate for beverage according to claim 1, characterized in that the target product make geleobrazuyuschie additives and/or flavoring and/or flavoring agents.

3. A method of obtaining a concentrate for beverage according to claim 1, characterized in that the target product is ground to a powder with a particle size characterized by their passage through a sieve No. 05 of 80%.

4. A method of obtaining a concentrate for beverage according to claim 2, characterized in that the target product make geleobrazuyuschie additives and/or flavoring and/or aromatic additives in a ratio of wt. % of the target product up to 70.

5. A method of obtaining a concentrate for beverage according to claim 2, characterized in that after grinding, the target product make geleobrazuyuschie additives and/or flavorings, and each dobak� pre-dried to a moisture content of 10-15% and crushed to particle size of 1.0-10.0 mm.

6. A method of obtaining a concentrate for beverage according to claim 2, characterized in that the target product is dried in the form of dietary SUPPLEMENTS, "Ambicor", gelling additive, which is used as a cereal, flavor additives and/or flavoring agents are mixed in a ratio, wt. %:

the dried target product in the form of dietary SUPPLEMENTS, "Ambicor"15-45
gelling additive in the form of oat flakes50-65
flavors and/or flavoring agents5-20

7. Formulation concentrate for beverage fast food, obtained by the method according to claim 3.

8. Formulation concentrate for beverage fast food, obtained by the method according to claim 2, characterized in that it contains the target product is dried in the form of dietary SUPPLEMENTS, "Ambicor", geleobrazuyuschie additives, flavors and/or flavoring agents in the following ratio of components, wt. %:

the dried target product in the form of dietary SUPPLEMENTS, "Ambicor"15-45
geleobrazuyuschie Supplement45-70
vkusovi� additives and/or flavoring agents 0-20

9. Formulation concentrate for beverage according to claim 8, characterized in that the target contains dried product in the form of dietary SUPPLEMENTS, "Ambicor", gelling additive in the form of oatmeal, pre-dried to a residual moisture content of 10-15% and crushed to particle sizes of 3.0-7.0 mm, in the following ratio of components, wt. %:

the dried target product in the form of dietary SUPPLEMENTS, "Ambicor"30
gelling additive in the form of oat flakes70

10. Formulation concentrate for beverage according to claim 8, characterized in that the target contains dried product in the form of dietary SUPPLEMENTS, "Ambicor", gelling additive in the form of flakes and flavoring additive from a mixture of freeze-dried fruit in the following ratio of components, wt. %:

the dried target product in the form of dietary SUPPLEMENTS, "Ambicor"15-45
gelling additive in the form of oat flakes50-65
flavoring additive from a mixture of freeze-dried fruit5-20

11. Recipe variations�rata for beverage according to claim 8, characterized in that the target contains dried product in the form of dietary SUPPLEMENTS, "Ambicor", gelling additive in the form of flakes and flavoring additive from fruits and berries, pre-dried to a residual moisture content of 10-15% and crushed to particle sizes of 3.0-7.0 mm, in the following ratio of components, wt. %:

the dried target product in the form of dietary SUPPLEMENTS, "Ambicor"15-45
gelling additive in the form of oat flakes50-65
flavouring Supplement from fruits and berries5-20

12. Formulation concentrate for beverage according to claim 8, characterized in that the target contains dried product in the form of dietary SUPPLEMENTS, "Ambicor", gelling additive in the form of oatmeal and a flavoring additive in the form of natural and nature-identical flavors in the following ratio of components, wt. %:

5-15
the dried target product in the form of dietary SUPPLEMENTS, "Ambicor"15-45
gelling additive in the form of oat flakes45-65
natural flavors
identical to natural flavorings5

13. Method of preparation of the drink obtained from the concentrate according to claim 7 or from concentrate according to any one of claims. 8-12, characterized by the fact that 20-50 or 70-100 g of the concentrate, pour 300 ml of water, take water at a temperature of from 23 to 100°C and incubated for 3-9 minutes, the bulk density of the initial concentrate has to be from 0.3 to 0.6 g/CC

14. Method of use of the beverage obtained from the concentrate according to claim 7 or from concentrate according to any one of claims. 8-12, characterized by the fact that the drink is consumed as a supplementary source of dietary fiber, vitamins, antioxidants, minerals enterally.

15. Method of application beverage according to claim 14, characterized in that the concentrate according to claim 7 or 9, brewed in the amount of 70-100 g per 300 g of boiling water and aged 3-9 minutes, use pureed for babies aged 3 years oral, for the occasional admission of not more than 100 ml.

16. Method of application beverage according to claim 14, characterized in that the concentrate according to claim 7 or according to any of claims. 8-12, brewed in the amount of 40-50 g per 300 g of boiling water and soaked for 3-5 minutes, use in the form of a pasty viscous mass and is used to power the elderly and/or debilitated people at single oral intake of no more than 100 ml.

17. Method of application beverage according to claim 14, characterized in that the concentrate according to claim 7 or according to any of claims. 8-12, brewed in the amount of 30-40 g per 300 g of boiling water and aged 3-7 minutes, used in the form of jelly for seriously ill at single oral intake of no more than 100 ml.

18. Method of application beverage according to claim 14, characterized in that the concentrate according to claim 7, dissolved in 30 g to 300 g of water and aged 3-7 minutes, used in the form of a suspension with a bulk density of concentrate of not more than 0.52 g/CC for tube fed critically ill in intensive care for the occasional admission of not more than 300 ml.

19. Method of application beverage according to claim 14, characterized in that the concentrate according to claim 7, dissolved in 30 g to 300 g of water and aged 3-7 minutes, used in the form of a suspension with a bulk density of concentrate of not more than 0.52 g/CC for tube fed critically ill in intensive care, tube feeding is carried out using probes with a diameter of 1.7 to 2.6 mm and a length of 40-60 cm at a speed of from 5 to 60 ml/h constant or intermittent drip method.



 

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Uhf yeast activator // 2543156

FIELD: food industry.

SUBSTANCE: invention relates to the food industry field. One proposes a UHF bakery yeast activator. The UHF bakery yeast activator contains an operation cylinder of non-ferromagnetic material; a screw of non-ferromagnetic material is positioned inside the cylinder along the central axis. The screw shaft rests on the retaining unit and is actuated by means of a motor-reducer. A UHF generator block is mounted on the operation cylinder surface so that a magnetron is attached to the hole of the operation cylinder surface. The cylinder operation zone and the screw coils form UHF generator resonating chambers; the chambers quantity depends on the screw coils pitch. The screw coil diameter is different from the operation cylinder inner diameter by no more than a quarter of the electromagnetic radiation wave length. The discharge nipple and the retaining unit with a pressure-exerting device ensure screening.

EFFECT: proposed invention ensures fermentation process acceleration.

1 dwg

FIELD: food industry.

SUBSTANCE: method involves preparation of a saccharified brew by way of first grade wheat flour and wheat bran mixing at a ratio of 1:1, the produced mixture brewing with 85-90°C water, maintenance during 45-60 minutes, the mixture cooling to 65-67°C, saccharifying with non-fermented barley or rye malt in an amount of 10% of the mixture weight during 60-90 minutes, yeast autolysate introduction in an amount of 0.1% of the mixture weight to produce a nutritional substrate. Then one performs the substrate weighing out into three fermentative vessels with quadruplication of weighed portion equal to 50 g:200 g:800 g, respectively, three-times' autoclaving with a 24 hours' interval under 1.5 atm during 60 minutes, lactic acid bacteria reproduction in the prepared substrate in three-phase propagation cycle till the final acidity of sodium hydroxide solution with concentration equal to 1 mole/dm3 is equal to16-18 cm3 per 100 cm3 of the brew; the lactic acid bacteria source is represented by prebiotic preparations "Lactobacterin" or "Bifidumbacterin" "Evitalia" or a complex consisting of the said three preparations that are dissolved in 5 cm3 of a sterile physiological solution with each of them transferred into the cooled sterile saccharified brew in an amount of 1 dose of the preparation which is equal to 2×109, 107 and 1.5-2.0×109 CFU, respectively, per 50 g of the substrate. The inoculated nutrient medium is incubated (first phase) during 24 hours at a temperature of 37°C; then one performs the second and the third phases of the propagation cycle by way of dilution of the ripe starter of the previous phase in a four-fold quantity of the sterile saccharified brew for the subsequent phase. Incubation of the subsequent phases of the propagation cycle is performed during 24 hours at a temperature of 37°C till acidity of sodium hydroxide solution with concentration equal to 1 mole/dm3 is 16-18 cm3 per 100 cm3 of the brew. Then one performs the phases mixing with potato starch in an amount equal to the starter weight and Saccharomyces cerevisiae pressed bakery yeast in a dose of 5 g/100 dm3 of the kvass wort, the produced mass drying in a sterile air flow at room temperature till moisture content is equal to 13-14%. The total time of the saccharified brew fermentation is equal to 72 hours.

EFFECT: fermentation time reduction.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to biotechnology and may be used for bakery yeast cultivation. The method envisages preparation of a sterile nutritional medium containing sucrose in an amount of 8-10% and a water extract of Papaver somniferum poppy freshly sprouted seeds in an amount of 10%. Cultivation of yeast based on the sterile nutritional medium under aerobic conditions at a temperature of 32-34°C during 6 hours till concentration is equal to 1450-1510 mln/ml.

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2 ex

FIELD: food industry.

SUBSTANCE: invention relates to a probiotic composition used in the field of food industry and public health service and/or veterinary. The granulation method involves a stage of introduction of a probiotic composition (A) into the nutritional mixture intended for corresponding application, the probiotic containing probiotic yeast in an amount of 2 - 30 wt % of the total composition weight and a nutritional additive in an amount of 70 - 98 wt % of the total weight of the composition containing at least one ingredient chosen from vitamins, microelements, amino acids and other additives intended for usage in food industry or in the field of public health service and/or veterinary. Dry substances content (DM) in the probiotic yeast is equal to 93 - 98%; the mean diameter (d) of balls is equal to 800 - 1200 mcm. Then one performs water steam pumping at a temperature of 60°C - 85°C under a pressure of 0.5 - 4 bars into the mixture produced at the previous stage. Then one performs granulation by way of expression at a temperature of 70 - 92°C till production of granules with a diameter (D) equal to 2 - 6 mm and cooling. The draw die granulation temperature (T), the granules diameter (D), dry substances content (DM) and the balls mean diameter (d) are determined so that to prove the following equation: X=-196,482-[0,023×d]+[2,256×(DM)]-[14,793×T]+[3,046×D]+[6,25×10-5×d×(DM)]+[0,001×d×T]+[5,63×10-5×d×T]+[0,167×(DM)×T]-[0,036×(DM)×T]-[0,023×D×T]+[4,06×10-6×d2]+[0,003×T2], wherein yeast losses after granulation X (log CFU/g of initial yeast - log CFU/g after granulation) are equal to less than 1 log CFU/g of the granulated product. By the proposed method one produces a probiotic granulate containing 0.01 - 5 wt % of probiotic yeast and 95 - 99.9 wt % of the corresponding nutritional mixture.

EFFECT: invention allows to adjust the total characteristics of probiotic yeast as well as the method parameters so that microorganisms losses after granulation are equal to less than 1 log CFU/g of the granulated product.

10 cl, 6 tbl

FIELD: chemistry.

SUBSTANCE: method of obtaining yeasts extract, which contains biologically active highly-polymer RNA from dry baking yeasts Saccharomyces cerevisiae includes yeasts suspension in a water solution of sodium oleate, boiling the suspension with periodic mixing, centrifuging of the cooled to room temperature lysate, bringing the volume of the yeasts extract to the standard with distilled water with further separation of highly-polymer RNA from it, its addition to ointment or pouring into vials in a dose of 2-4 ml with further freezing and lyophilisation under specified conditions.

EFFECT: method makes it possible to increase the output of highly-polymer RNA.

1 ex, 1 tbl

FIELD: biotechnologies.

SUBSTANCE: production method of glucan-chitosan complex from yeast biomass of brewing waste involves mechanical and ultrasonic treatment of yeast biomass, destruction of proteins by treatment of the obtained suspension using alkali reagents with further extraction of a target product. As biomass, Saccharomyces living yeast is used. First, yeast is frozen to -15°C during 24 hours. After mechanical destruction, biomass is treated for 15 minutes at 20°C in an ultrasonic bath with frequency of an emitter of 35 kHz and voltage of 285 W. Biomass is acidified with chlorhydric acid till pH=5.5 and treated with ferment preparation in the amount of one pellet containing lipase - 3500 units of Ph.Eur., amylase - 4200 units of Ph.Eur. and protease - 250 units of Ph.Eur. per kilogramme of biomass in terms of dry substance; then, lipid components of yeast are removed. Fermentation is performed at t=20-29°C during 30-60 minutes. Destruction of proteins is performed at 55°C by means of a water bath during 60 minutes by treatment using 4% water solution of caustic soda at the ratio of yeast biomass and alkali, which is equal to 1:4. The medium is neutralised and hydrosol of glucan-chitosan complex is deposited by centrifugation during 10 minutes. The deposit is dried at t=55°C during 48 hours.

EFFECT: invention allows improving the quality of the obtained complex and its biological activity.

3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Residual beer yeast is preliminarily diluted with water at a ratio of 1:1 and centrifuged during 5-10 minutes. The sediment is diluted with water at a ratio of 1:1, heated up to 50-60°C and hydrolysed with alkali NaOH during 10-15 minutes at pH =10.5-11.5 in the presence of surfactants containing non-limiting fatty acids, for example, vegetable oils in an amount of 0.5-1.0% of the residual beer yeast weight. The suspension is diluted with water at a ratio of 1:2 and repeatedly centrifuged during 10 minutes with subsequent deactivation at a temperature of 60-70°C during 10 minutes or at 100°C during 5 minutes. One performs drying at the heat medium temperature at the drying machine input equal to 150-160°C.

EFFECT: invention is aimed at the ready product quality enhancement, complete deactivation of yeast, biological value increase, improvement of organoleptic indices (taste, colour) and the ready product storage life increase.

2 cl, 1 ex

FIELD: biotechnology.

SUBSTANCE: method of yeast activation comprises administering to a suspension of baker's yeast of solution of nanosole of particles of amorphous silica having a particle size of 6-7 nm, which is diluted before use with distilled water or a physiological NaCl solution in water at a concentration of NaCl 0.9% to a final weight concentration of SiO2 of 1-1.5%, the solution pH is 5.5-6. For activation, the baker's yeast suspension is used, obtained by introducing the yeast solution at a ratio of yeast: water as 1:6 in an aqueous sugar solution with a sugar concentration of 15%. The yeast and sugar solutions are taken in ratio of 2:1, then the solution of silica nanoparticles is added to the suspension of yeast and sugar in a volume ratio of suspension:solution of nanoparticles as (30-35):1 and stirred. The resulting suspension is heated and exposed at a temperature of 40-45°C.

EFFECT: increased speed of biochemical oxidation of sugar in the baker's yeast suspension, containing nanoparticles of SiO2, more than 10-15 times.

1 ex

FIELD: chemistry.

SUBSTANCE: invention relates to Saccharomyces cerevisiae CNCM I-3856 and Saccharomyces cerevisiae var. boulardii CNCM I-3799 yeast strains that are used as probiotic which is suitable for preparing food or pharmaceutical compositions. Also disclosed is a composition which contains yeast strains Saccharomyces cerevisiae CNCM I-3856 and/or Saccharomyces cerevisiae var. boulardii CNCM I-3799 and/or at least one parietal mannoproteins EL 05 and EL 06 of the Saccharomyces cerevisiae CNCM I-3856 yeast strain.

EFFECT: invention enables to reduce relieve paint in the intestines, induction of anti-inflammatory action without pro-inflammatory action, difficult and reduced adhesion and population of the gastrointestinal tract with bacteria that are pathogenic and/or invasive in nature.

12 cl, 30 dwg, 6 tbl, 9 ex

FIELD: biotechnologies.

SUBSTANCE: method provides for degreasing of buckwheat straw with 100% acetone. The degreased straw is extracted in 5 l of 70% ethyl alcohol in boiling water bath for 1 hour. The extracted raw materials are separated by filtration to produce alcohol extract. The produced alcohol extract of the stimulant is concentrated under vacuum, cleaned from admixtures with ethyl acetate and dried to prepare target product.

EFFECT: invention makes it possible to increase yield of yeast biomass.

2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: mixture contains sugar powder, fructose, citric acid, culinary salt, instant gelatine, apple and peach juice powders, potato starch, oat flour, inuline, L-carnitine, potassium citrate, M 4-03 premix, gellan gum, dihydroquercitin and cinnamon. According to the second version, the mixture contains sugar powder, fructose, citric acid, culinary salt, instant gelatine, potato starch, oatmeal, cranberry, pineapple and carrot juice powders, inuline, L-carnitine, M 4-03 premix, gellan gum, dihydroquercitin and potassium citrate. According to the third version, the mixture contains sugar powder, citric acid, culinary salt, gelatine, potato starch, fructose, inuline, L-carnitine, M 4-03 premix, dihydroquercitin, gellan gum, potassium citrate, beet-root and black currants juice powders and oat flour. According to the fourth version, the mixture contains sugar powder, citric acid, culinary salt, fructose, inuline, potato starch, oatmeal, carrot juice powder, orange juice powder, L-carnitine, M 4-03 premix, gellan gum, dihydroquercitin and potassium citrate.

EFFECT: possibility to produce a powdery mixture for hot instant beverages with improved organoleptic properties and expand the range of powdery mixtures for sportspeople.

4 cl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to biologically active food additives. The biologically active food additives includes a combination of six vegetal components: common licorice root, haw berries, rosehips, apples, aspalathus herb and orange peel.

EFFECT: invention allows to produce a biologically active food additive biologically active substances whereof display synergetical interacting to the extent of increase of the degree of glycyrrhizic acid transition into water isolations as well as enhancement of its stability in water isolations.

8 cl, 4 tbl, 3 ex

FIELD: medicine.

SUBSTANCE: nutritional composition for children comprises a fat source, a carbohydrate source, a protein source and a β-glucan source containing β-1,3;1,6-glucan in the form of microparticles. Alternatively, the above nutritional composition for children represents a milk-based matrix. What is also presented is a method for enhancing the immune system function in children providing administering the milk-based matrix containing β-glucan in the form of microparticles of β-1,3;1,6-glucan.

EFFECT: invention provides preparing the nutritional composition with the improved digestibility, as well as intensifying and enhancing the immune response in children.

17 cl, 3 dwg, 1 tbl, 1 ex

FIELD: chemistry.

SUBSTANCE: invention relates to the encapsulation of a hydrophobic liquid by an enteric matrix without the application of organic solvents. A material of the enteric matrix is selected from the group, consisting of zein, shellac and their mixtures. A method of microencapsulation of an active ingredient by the enteric matrix includes mixing of a combination of water, material of the enteric matrix at pH higher than the solubility of enteric polymers, which is used to support complete dissolution, and an emulsifier. The combination is in fact free of organic solvents. After that, the addition of the hydrophobic liquid and homogenisation with obtaining a fine stable emulsion are carried out. Then, the titration of the emulsion with acid with mixing in an amount, efficient for obtaining sediment in the form of particles, is carried out.

EFFECT: invention makes it possible to obtain the composition, possessing enteric properties.

45 cl, 6 dwg, 11 ex

FIELD: food industry.

SUBSTANCE: ingredients composition for beverages aromatisation contains rose, common oregano, lavandin, clary, lemon artemisia, thyme and common yarrow.

EFFECT: method improvement.

FIELD: food industry.

SUBSTANCE: invention relates to a probiotic beverage. The probiotic juice-containing fruit beverage consists of at least one species of probiotic bacteria chosen from Lactobacillus and at least one agent, reducing gas generation, chosen from acerola, pomegranates, cranberries, chokeberries, black currants, buckthorns or elderberries and any their combinations and main fruit juice chosen from citrus fruit juice or pomiferous/drupaceous fruits juice. The probiotic juice-containing beverage may contain a second fruit juice and water.

EFFECT: invention allows to produce a beverage ensuring probiotic bacteria survival and beneficial effect on the gastrointestinal tract; the beverage has a good taste and extended storage life.

22 cl, 5 dwg, 8 tbl

FIELD: chemistry.

SUBSTANCE: invention relates to a mixture of electrolytes and to drinks, containing the said mixtures. The mixture of electrolytes consists of sodium lactate and potassium chloride and represents a powder for recovery into a drink. An alternative mixture of electrolytes consists of sodium lactate, potassium gluconate and calcium chloride. The mixture of electrolytes can be provided in the form of a drink. The said drink contains within from 50 to 220 mg of sodium per a portion, within from 20 to 110 mg of potassium per a portion, within from 80 to 100 of chlorine per a portion, and 50 mg of calcium per a portion, where a portion includes 240 millilitres of drink. As a version, the drink includes water, at least one sweetener in an amount up to 19 wt %, at least one acid in an amount up to 1.0 wt %, as well as a mixture of electrolytes, consisting of sodium chloride, sodium lactate and at least one of potassium citrate and monopotassium phosphate.

EFFECT: invention makes it possible to obtain powders and drinks with improved taste due to the reduction of salinity in comparison with traditional rehydration products, containing electrolytes.

17 cl, 29 tbl, 30 ex

FIELD: food industry.

SUBSTANCE: stabiliser system for usage in a whole grain beverage contains carboxymethyl cellulose (CMC), xanthum gum and gellan gum. The stabiliser system includes nearly 5 - 10% of gellan gum, nearly 1 - 10% of xanthum gum and nearly 80 - 90% of CMC. The proposed beverage contains whole grain flour, water and the stabiliser system. The stabiliser system is present in the beverage in an amount of nearly 0.05% - nearly 3% of the total beverage weight.

EFFECT: invention allows to produce an optimal stabiliser system for a whole grain beverage which prevents gelatination and whole grain flour deposition in the beverage.

12 cl, 3 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry, in particular - to devices and methods for improvement of drinking water quality and manufacture of beverages. The jet device for drinking water quality improvement includes a drinking water supply nozzle 1, a passive medium introduction nipple 2, a mixing chamber 3 with a diffuser 4 and swirlers 5, 6. One of the swirlers 5 is designed in the form of a helical insert with counter-clockwise turning and is positioned inside the passive medium nipple 2. The second swirler 6 is designed in the form of a helical insert with clockwise turning and is positioned inside the diffuser 4. The helical inserts torque angle is selected from the 8-9° range. In the beverage manufacture jet device wherein drinking water is to be used the vacuum chamber is connected to the passive medium introduction nipple 2 and is equipped with a unit designed so that to enable control of underpressure in the passive medium system and dispensing from at least one vessel containing beverage production ingredients including the required doses of substances including homeopathic ones.

EFFECT: invention enables modification of the quality of a liquid medium including drinking water.

4 cl, 13 dwg, 1 tbl, 2 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention refers to modified food applicable for weight management and blood glucose improvement. The modified food contains an edible polymer hydrogel representing a polysaccharide cross-linked with citric acid. What is also presented is a method for increasing control in an individual in need thereof providing oral administration of the above polymer hydrogel into the above individual.

EFFECT: invention enables increasing saturation and reducing the amount of consumed food, as well as improving the glycaemic control.

48 cl, 9 dwg, 9 tbl, 32 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. The soya bean product contains protein in an amount of at least 60 wt % or at least 90 wt % (N×6.25) that is isolate in terms of dry weight (N×6.25) is obtained from supernatant of soya bean protein micellar mass precipitate. A calcium salt or another bivalent salt is added to the supernatant before concentration, after initial concentration or after final concentration to obtain conductance equal to nearly 2 - nearly 30 mSm. The precipitate is removed from resultant solution; pure soya bean pH is optionally adjusted till the level is equal to nearly 1.5 - nearly 4.4. The solution is concentrated to nearly 50-400 g/l. Before drying, the concentrated protein solution is optionally filtered by way of dialysis. The beverage is represented by acid solution with soya bean protein product dissolved therein.

EFFECT: inventions group ensures manufacture of a product soluble in acid medium; therewith one obtains transparent solutions thermally stable at lower pH values; the products may be used for alcohol-free and sport beverages enrichment with protein.

20 cl, 22 tbl, 12 ex

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