BG2758U1 - Dry powdered dietary food product - Google Patents

Abstract

The utility model relates to a dietary food product in the form of a dry powder mixture comprising a lactic component based on low lactose milk with yoghurt leaven. - L. delbrueckii spp. bulgaricus и Str. thermophilus, sweetener - fructose and flour of gluten-free cereals such as ground rice flour, buckwheat flour, quinoa flour or starch. The product according to the utility model is enriched with viable microorganisms, containing a write up amount of free amino acids, having a high and balanced energy value, and it is digested more easily than the ordinary gluten-free pasta products.

Description

(54) DRY DIETED DIET FOOD (57) The utility model refers to a dietary food product in the form of a dry powder mixture containing a milk component based on low-lactose milk with yoghurt leaven - L. delbrueckii spp. bulgaricus and Str. thermophilus, sweetener - fructose and gluten-free cereal flour, such as rice flour, buckwheat flour, quinoa flour or starch. The product according to the utility model is enriched with viable microorganisms, contains an increased amount of free amino acids, has a high and balanced energy value, is easier to digest than ordinary gluten-free pasta.

claim

BG 2758 UI

2758 UI (54) DRY POWDERED DIETARY FOOD PRODUCT

Field of technology

The utility model refers to dry dietary foods intended for inclusion in the gluten-free diet of patients with congenital gluten intolerance (gluten - induced enteropathy).

BACKGROUND OF THE INVENTION

Intolerance to the specific plant protein gluten is observed in many people. Celiac disease or the so-called Gluten enteropathy as a disease caused by congenital intolerance to the plant protein type of gluten is associated with digestive problems, the development of inflammatory processes in the intestinal tract, weakening of the immune system, and causing various nutritional deficiencies.

The diet of patients with celiac disease and other diseases provides for the exclusion of all products of wheat, rye, oats and barley and the use of corn, rice, potatoes and their products instead. It is desirable during the initial period to exclude milk from food, as well as ordinary sugar, due to acquired disaccharide deficiency.

There are a number of healthy gluten-free foods, as well as those with a low glycemic index.

It is known from US 2016073665 healthy gluten-free food product containing gluten-free cereals, such as: rice, buckwheat, oats, quinoa, corn, sorghum, as well as gluten-free binders such as gelatin, cheese, starch, cellulose, carrageenan, agar, chocolate , eggs, and alginate, also contains gluten-free spices and does not contain fermentation substances or organisms. The created food products can be used as bread, pasta, pies, cakes, loaves and cakes. The described product also includes a variant of one or more dietary gluten-free and non-cereal plant ingredients, such as: root vegetables, leafy vegetables, stem vegetables, fruit vegetables, fruits, seeds, culinary and medicinal plants, and gluten-free cereals.

Attempts have been made to produce gluten-free bread using associated cultures of lactic acid bacteria and yeast as yeasts.

Observations and biochemical studies of people of different ages eating gluten-free foods determine a number of requirements for these foods. Gluten-free foods should be balanced in composition and caloric content to avoid physical disorders and developmental disabilities, especially in children.

As is known, gluten-free flours create technological problems in production, which aims to achieve optimal organoleptic qualities and variety in the range for different ages and various other disabilities that accompany gluten intolerance.

The introduction of a dairy component in gluten-free food to improve organoleptics and balance the protein-carbohydrate ratio leads to an increase in the amount of disaccharides - from lactose in milk.

In severe forms of gluten enteropathy, intolerance to disaccharides is observed, which requires the development of products with low content of disaccharides.

It is necessary to create such a food product that provides the necessary proteins and carbohydrates in people with congenital or acquired intolerance to lactose and sucrose. This product must also have a high and balanced energy value, as well as convenient with easy preparation for consumption, and have an attractive taste and aroma, as the large contingent of consumers of gluten-free products are children.

Technical essence of the utility model

The product according to the utility model is a dry powder product, containing also a milk component based on low-lactose whole or skimmed milk with yoghurt leaven - L. delbrueckii spp. bulgaricus and Str. thermophilus, flour - rice, buckwheat, quinoa or corn starch, sweetener - fructose. The milk component consists in wt. %: 90 to 98% by weight of the dry product, flour 0 to 12, maize starch 0 to 25 and fructose 5 to 8.

The product according to the utility model, in

2758 UI all specific embodiments is dry, powdery and contains viable microorganisms, increased amount of free amino acids, has a high and balanced energy value, is easier to digest than ordinary gluten-free pasta.

It is prepared for consumption in one meal by mixing about 25 g (3 standard measuring spoons) with such an amount of water or other suitable and preferred liquid to obtain the desired density. It can also be consumed dry.

Example 1

100 l of whole cow's milk with 3.6% fat content is treated with 0.11 l of lactase. The resulting low-lactose milk, containing 0.2-0.5% lactose, is heated to a temperature of 80-85 ° with a delay of 5 min. Part of the milk is cooled and 1.2 kg of rice flour is dissolved in it and added to the heated milk. 0.79 kg of fructose was added and the mixture was pasteurized at 94-96 ° C for 1 hour, then cooled to 45-46 ° C. 2% L. delbrueckii spp. Yogurt is added to this mixture. bulgaricus and Str. thermophilus, stirring very well. Cultured for lactic acid fermentation and cooled to 10 ° C after coagulation. The acidity is monitored. The resulting liquid product is subjected to lyophilization.

It is powdery, creamy in color, with a specific lactic acid taste, with a milk aroma.

The products obtained by this example must have a dry content of not less than 94%, a fat content of not less than 22%, an acidity of the reconstituted product of not more than 70 ° T, a total invert sugar content of 40 to 44%. %, including. lactose - up to 4%. The energy value per 100 g of product - 458-470 kcal.

Example 2

100 1 skimmed cow's milk with 0.1% fat content is treated with 0.11 1 lactase. The resulting low-lactose milk containing 0.2-0.5% lactose was heated to 8085 ° C for 5 minutes. Part of the milk is cooled and 0.8 kg of quinoa flour is dissolved in it and added to the heated milk. 0.56 kg of fructose is added and the mixture is pasteurized at a temperature of 94-96 ° C for 1 hour, then cooled to a temperature of 45-46 ° C. 2% L. delbrueckii spp. Yogurt is added to this mixture. bulgaricus and Str. thermophilus, stirring very well. It is cultured for lactic acid fermentation and cooled to 10 ° C after coagulation. The acidity is monitored. The resulting liquid product is subjected to lyophilization.

It is powdery, creamy in color, with a specific lactic acid taste, with a milk aroma.

The products obtained in this example must have a dry content of not less than 94%, acidity of the recovered product - not more than 70 ° T, content of total sugar as invert - from 58 to 64%, incl. lactose - up to 4%. The energy value per 100 g of product - 364372 kcal.

Example 3

1001 whole cow's milk with 3.6% fat content is treated with 0.11 l of lactase. The resulting low-lactose milk containing 0.2-0.5% lactose is heated to a temperature of 80-85 ° C with a temperature retention of 5 min. Part of the milk is cooled and 1.21 kg of buckwheat flour is dissolved in it and added to the heated milk. 0.80 kg of fructose are added and the mixture is pasteurized at 94-96 ° C for 1 hour, then cooled to 45-46 ° C. 2% L. delbrueckii spp. Yogurt is added to this mixture. bulgaricus and Str. thermophilus, stirring very well. Cultured for lactic acid fermentation and cooled to 10 ° C after coagulation. The acidity is monitored. The resulting liquid product is subjected to lyophilization.

It is powdery, creamy in color, with a specific lactic acid taste, with a milk aroma.

The products obtained in this example must have a dry content of not less than 94%, a fat content of not less than 22%, an acidity of the reconstituted product of not more than 70 ° T, a total invert sugar content of 40 to 44%, incl. lactose - up to 4%. The energy value per 100 g of product - 458-470 kcal.

Example 4

2001 whole cow's milk with 3.6% fat content is treated with 0.22 l of lactase. The resulting low-lactose milk containing 0.5% lactose was heated to 8085 ° C with temperature retention for 5 minutes. Part of the milk is cooled and 6.0 kg is dissolved in it

2758 UI cornstarch and added to the heated milk. 2.0 kg of fructose are added and the mixture is pasteurized at a temperature of 94-96 ° C for 1 hour, then cooled to a temperature of 45-46 ° C. 2% L. delbrueckii spp. Yogurt is added to this mixture. bulgaricus and Str. thermophilus, stirring very well. Cultured for lactic acid fermentation and cooled to 10 ° C after coagulation. The acidity is monitored. The resulting liquid product is subjected to lyophilization.

It is powdery, creamy in color, with a specific lactic acid taste, with a milk aroma. The products obtained in this example must have a dry content of not less than 94%, a fat content of not less than 16%, an acidity of the reconstituted product of not more than 70 ° T, a total invert sugar content of 49 to 53%, incl. lactose - up to 4%. The energy value per 100 g of product is 429 kcal.

Claims (1)

1. Dry powdered dietary food product based on rice, buckwheat, quinoa or maize starch flour, characterized in that it also contains a 1 на base milk component of low-lactose whole or skimmed milk with yoghurt leaven - L. delbrueckii spp . bulgaricus and Str. thermophilus, as well as sweetener - fructose, in ratios of 15% by weight: milk component - from 90 to 98 by weight of the dry product, flour from rice, buckwheat or quinoa - from 0 -12 or corn starch - from 0 to 25 and fructose - from 5 to 8.