RU2095006C1 - Additive for production of half-finished products, food products, fodders, medicines for phytotherapy - Google Patents

Abstract

FIELD: food and pharmaceutical industries, medicine, cosmetology, veterinary science, and agriculture. SUBSTANCE: cleaned vegetable additive contains whole oat grain and/or product of its grinding which are fermented by moisture. Additive may be also fermented with raw material at temperature 3-56 C. Additive may be frozen, pickled, leavened, pasteurized, sterilized, smoked and dried. EFFECT: higher biological value. 8 cl

Description

 The invention relates to microbiology, namely to the production of semi-finished products, food, feed, herbal medicine.

 The additive can be used in the food, light and pharmaceutical industries, in agriculture in the production of feed, in medicine in the treatment and prevention of most diseases, in veterinary medicine, in cosmetology.

 Sprouted grain is a product of high biological value with several times increased due to germination the amount of vitamins that increase immunity and rejuvenates (Ivanchenko V.A. Secrets of your vitality. -M. Knowledge, 1988, p. 165 167).

 Oatmeal is the most nutritious compared to other cereals, rich in magnesium, phosphorus, potassium, iron, vitamins and substances that inhibit the absorption of fat (Vasilyeva Z.A. Lyubinskaya S.M. Health reserves. -M. Medicine, 1984, p. 145, 156).

 Oats have long been used for hoarseness, shortness of breath, cough, hoarseness, chest attacks, and severe illnesses. It cleanses the blood, kidneys and urinary tract, drives thin sputum by evaporation, urine, saliva, helps the brain and sensitive veins, lungs, liver and spleen, protects from rot, brings relief from headache, toothache and ear pain, removes chest tightness, consumption , hemorrhage, fluttering of the heart, thoracic stab, drives a stone, opens the course of renal, quenches thirst. Oats have the power of nourishing, cooling, emollient, rotting resistance and spreading thick sticky and sharp sputum (Kim LB Hello, Wang, as well as 250 recipes of traditional medicine. Ryazan: ed. Stil, 1992, p. 64).

 Oats are used for cosmetic purposes (Sokolov S.Ya. Zamotaev I.P. Handbook of medicinal plants. -M. U1TA, 1993, p. 446).

 It is very important for the prevention and treatment of cancer to take liquid porridge from whole oatmeal, which contains a lot of rennin (Watanabe et al. Cancer can be prevented and cured. - M. Tekhinvest, 1992, p. 21).

 After combining oat flour containing bran with water, organic acids, mainly lactic, and gases, mainly carbon dioxide, are formed as a result of fermentation. Oatmeal bran contains proteolytic enzymes (Stashevsky A.K. Fundamentals of dressing and dyeing of furs, vol. 2, M.L.: State Publishing House of Light Industry, 1936, p. 666).

 Proteases are used in the food industry for softening meat, in cheese making (TSB. Ch. Ed. Prokhorov A.M. 3rd ed., M. Sovetskaya Encyclopedia, 1973, v. 21, p. 124).

 Lactic acid is used in the food industry, in mordant dyeing, in fermentation shops as a bactericidal agent, for the production of medicines, plasticizers (Chemical Encyclopedia. Ch. Ed. Knunyants I.L. Vol. 3, M. Big Russian Encyclopedia, 1992 , p. 131).

 Lactic acid inhibits the activity of putrefactive bacteria, the preparation of silage, sauerkraut, and others is based on this (Agricultural Encyclopedia. Ed. By V.V. Matskevich and P.P. Lobanov, 4th ed., M. Sovetskaya Encyclopedia, 1975, t. 1, p. 363).

 Whole grain provides the body with dietary fiber, which is important for enhancing immunity and protection against radiation, as they contribute to the growth of beneficial bacteria in the intestines. All whole grains help stabilize blood sugar levels (up to canceling insulin administration). Whole grains are a simple way to control weight. Oats are rich in calcium. (Shannon S. Nutrition in the atomic age. -Mn. Belarus, 1991, p. 165, 166, 176, 178).

 When fermenting in plant objects, the brightness of red pigments increases (Boreishen B. Plant Paints. "Sam", ed. Periodika, 1988, p. 56).

Acidic environment is known to promote denitrification [1]
Lactic acid improves the organoleptic properties of various food products, is part of the fungicidal preparations that process fabrics in the textile industry.

 Lactic acid vapors have bactericidal properties, in particular with respect to hemolytic staphilo- and streptococci, therefore they are used to ensure the bacterial frequency of treatment rooms and hospital rooms. Lactic acid is also used as a cauterizing agent (Big Medical Encyclopedia. Ch. Ed. Petrovsky BV M. Soviet Encyclopedia, 1981, v. 15, p. 420). Lactic acid is douched into the vagina with trichomoniasis in cattle (1% solution). Lactic acid is used as a cauterizing agent for ulcers of the skin and mucous membranes for air disinfection (Veterinary Encyclopedic Dictionary. Edited by V. Shishkov -M. Soviet Encyclopedia, 1981, p. 311).

 In the manufacture of medicines, lactic acid is used in the form of a racemate (Chemical Encyclopedic Dictionary. Ch. Ed. Knunyants I.L.-M. Soviet Encyclopedia, 1983, p. 351). An example of a racemate is the optically inactive lactic acid d, l or / ± (Soviet Encyclopedic Dictionary. Edited by Prokhorov AM -M. Soviet Encyclopedia, 1984, pp. 1543 - 1544). Unlike l-lactic acid, which is contained in the muscles of animals, dl-lactic acid is found in microorganisms and plants (Big Medical Encyclopedia. Edited by B.V. Petrovsky -M. Soviet Encyclopedia, 1981, v. 15, p. 420).

 With lactic acid fermentation, lactic enzymes form vitamins, secrete antibiotic substances, lactic acid microbes perform the function of immunological equilibrium. Lactic acid promotes the action of pepsin (Yves Vrino. Lactic enzymes in the food industry. 1982, report, p. 8, 20, 21, 24). Proteases have a unique specificity of actions that prevent undesirable side reactions, have extremely high catalytic activity (Proteolytic enzymes: sources and application. 1986, p. 5).

 With lactic acid fermentation, antibiotic substances are released that suppress the activity of not only putrefactive microflora, but also the causative agents of typhoid, dysentery, paratyphoid and other diseases (Kovalev N.I. Usov V.V. Tales of the secrets of home cooking. -M. Chemistry, 1993, p. 125).

 Unlike malting, where the grain has aerobic respiration, because provide access to the grain not only water but also air, with lactic acid fermentation, anaerobic respiration, weakening of lactic acid bacteria does not occur (Fertman G.I. Shoikhet M.I. Technology of alcohol and alcoholic beverage production. -M. Food industry, 1973, p. 83, 94).

 About 80% of all detergents manufactured contain proteases in trace amounts. Protease containing skin care cosmetics are available. When using them, the skin becomes fresh and pink. Of course, these soaps and creams contain completely negligible amounts of the enzyme. Proteases are used in the leather industry, in agriculture they are mixed with animal feed. Influencing proteases on fish processing waste, it is possible to separate the protein "to the bones" and turn it into a mixture of amino acids (Renneberg R. Renneberg I. From the bakery to the biofactory. -M. Mir, 1991, p. 93, 95, 96).

 The lactic acid product is more acidic (older), the more antibiotic substances. Oatmeal contributes to the elimination of lead from the body in case of poisoning, it is used for rickets, bone injury, tuberculosis of the lungs, bones, etc. cookery in the clinic of internal diseases. -M. Central Institute for the Advancement of Doctors, 1971, p. 22, 34, 35).

 Lactic acid fermentation plays a prominent role in the preservation of food products, in the production of sour dough, sour milk, kefir, easily digestible varieties of chocolate and cocoa, in the ripening of cheese, in the disinfection of water, the fermentation of livestock feed, and the preparation of lactic acid (ITU, Ch. Ed. Meshcheryakov N.L. Publishing House ITU-M. 1938, v. 7, p. 34).

 As a prototype, a nutritional supplement from refined corn was adopted [2]. Its disadvantage is that, compared with oats, corn is less healing, nutritious, harder to ferment with moisture.

 The proposed additive solves the problem of obtaining therapeutic and prophylactic products, including food, with increased biological value of an expanded assortment; production of herbal medicine with an increase in healing power.

This is achieved by the fact that the additive contains peeled oat grain, whole and / or products of its crushing, which (which) are fermented with moisture. The amount (dry weight) of the above, which is in the additive and in the raw materials of oats, fermented and / or fermented, preferably at least 0.03 g / kg of the remaining product at the time of administration. Lactic fermentation is carried out mainly at a temperature or temperatures from 3 to 56 ^o C inclusive. Often storage is carried out at 0 2 ^o C before and after the end of fermentation, as well as interrupting and resuming fermentation. A preservative denitrifying multivitamin fermenting additive that increases the brightness of red pigments in plant materials during fermentation, which promotes lactic acid fermentation. When appropriate, the additive is fermented with raw materials.

 If necessary, grinding, adding salt, mixing, freezing is carried out. If appropriate, marinate or pickle, or pasteurize, or sterilize with high pressure treatment, clog or clog, including hermetic. To obtain smoked products, smoking or drying is carried out. When using containers, tools, they must maintain chemical resistance. Fermentation is preferred in the dark. The values of quantitative traits are established empirically.

Example 1. To 0.2 kg of milk add 0.01 kg of oats without husks, fermented for two days at 30 ^o C in 0.02 kg of water, and, keeping at a temperature of 25 ^o C, compared with the control version without the addition of oats. After 12 hours, the milk became slightly acidic, in the upper layer of cream no bitter unpleasant aftertaste was felt, while in the control version the milk was not at all sour, and in the upper sour layer of cream there was a bitter aftertaste. After another 8 hours, a stable clot formed in both samples, but in the control variant, fermented milk, especially the top layer of cream, had an unpleasant slightly bitter taste, and in the version with oats the taste was very clean, sour-milk without any extraneous smacks, including . and oats. Milk is tasty, more vitamins are felt.

Example 2. To 0.25 kg of chopped cabbage and 0.25 kg of milk, oat bran in 0.25 kg of carrot juice is added to the juice at the rate of 20 g / kg of the rest of the product in an amount of (0.25 + 0.25 + 0 , 25) • 20 15 g, fermented at 40 ^o C for two days and then at 20 ^o C a day without access of air through a water lock, stirring once a day, and hermetically sealed. Store at 0 ^o C. The product is obtained pure sour taste with a high content of vitamins.

Example 3. To 0.1 kg of sour milk add oat, aged at 56 ^o C for 2 days with 2 stirring in 0.15 kg of milk, consisting of 10 g of whole grains of oats without husks and 5 g of bran. After 10 hours of exposure, the fermented is stirred, sterilized with high pressure treatment and sealed hermetically. Store at 20 ^o C for at least 9 months. The product turns out to be of a pure sour-milk taste with an oat-rich healing effect.

Example 4. Combine 0.1 g of peeled oat grains peeled from husks, 5 kg of water and a mixture infused at 30 ^o C during the day, consisting of 0.2 g of oat grains and 5 kg of water. Store at 0 2 ^o C week, then 2 weeks at 33 ^o C, then dry at 3 56 ^o C. The new mixture is used as a preserving denitrifying multivitamin fermenting enhancing brightness of red pigments in plant materials during fermentation, accelerating lactic fermentation additive or as a semi-finished product, or as a finished product.

Example 5. 0.1 kg of buckwheat is poured with infusion obtained from 36-hour exposure at 35 ^o C 0.1 kg of oatmeal and 0.8 kg of water. After 3 months of exposure with a water lock at 8 ^o C, heated to 56 ^o C, consume. Buckwheat has become softer, more tasty, has a sour taste, it retains all the useful properties of the fermented product.

Example 6. To 0.1 kg of fermented and unusable mixture of 0.05 kg of crushed sea buckthorn berries and 0.05 kg of honey, 0.2 kg of water and 0.1 kg of oats solution obtained from 0.02 kg of oats are added refined grains and 0.08 kg of water and aged at 30 ^o C for 2 days. In the process of minute stirring, the foam and odor disappear, indicating that sea buckthorn with honey has fermented and is not suitable for use without treatment. The resulting drink is tasty, healthy, benign.

Example 7. To 0.01 kg of oat grains, devoid of husks, 1 kg of water is poured, insisted at 30 ^° C. for 12 hours, stirred after 6 hours, and, without finishing the lactic acid fermentation, is filled with a mixture of 0.5 kg of berries juniper for their fermentation, which is carried out during the day at 30 ^o C, then during the day at 20 ^o C. Store at 2 ^o C. Juniper berries are used both in nutrition and in medicine, where diuretics and antiseptic preparations are made from them. , the latter is prescribed for chronic diseases of the respiratory tract, for thinning sputum (Koshcheev A.K. Koshcheev A.A. Diko growing edible plants.- M. Kolos, 1994, p. 146). Lactic fermentation contributes to the healing properties of berries and the fact that oats treat almost all diseases, grains contain in the optimal ratio carbohydrates, proteins, fats, vitamins of complex B, E, A, as well as amino acids, gum, sigmasterol, beta-sitosterol, steroid saponins, organic acids, vanillin glycoside (Pastushenkov L.V. et al. Medicinal plants. -L. Lenizdat, 1990, p. 179; Sokolov S.Ya. Zamotaev I.P. Handbook of medicinal plants. -M. U1TA, 1993, p. 445).

Example 8. To 0.5 kg of chopped cabbage add 0.5 kg of chopped beets and oat flour with bran, soaked in water for a day at 58 ^o C and dried at 58 ^o C, (0.5 + 0.5) • 0, 03.03 g. For fermentation, 0.8 kg of water is added and the amount of oats 0.8 • 0.03 0.024 g is added. Having corked not hermetically, they are kept at 20 ^o C, stirring 2 times a day, until carbon dioxide evolution ceases. , then sealed hermetically and stored at 20 ^o C for at least 9 months. The product turns out to be acidic, very pure, "transparent" with a pleasant taste, with a vinegar taste similar to the taste of apple cider vinegar on honey, much more delicate than the usual fermented or pickled, an increased balanced content of vitamins is felt. The color of beets becomes brighter, more beautiful.

Example 9. With an acute stomach expansion in horses per 1 kg of unfermented oats, 0.05 kg of powder from purified oat grains, which formed lactic acid as a result of fermentation in 1 kg of water at 40 ^o C for 3 days and dried at 56 ^o C.

 "In veterinary medicine, lactic acid is used internally as an anti-fermentative and digestive aid for dyspepsia, acute stomach expansion in horses, tympanum in cattle." (Veterinary Encyclopedic Dictionary. Ch. Ed. Shishkov V.P.-M. Soviet Encyclopedia, 1981, p. 311).

Example 10. When laying a silo, 9999.5 kg of crushed silage crops are introduced, among which oats with unrefined grains, 0.8 kg of a mixture aged at 25 ^° C for two days and consisting of 0.3 kg of crushed oat grains without husks and 0 5 kg of water. The ratio of oats without husk to the rest of the product is 0.3 (9999.5 + 0.5) 0.00003 kg / kg or 0.03 g / kg. The additive promotes lactic acid fermentation. The product is obtained with an increased amount of vitamins, healing power.

Example 11. In 1 kg of water for three days at 3 ^o C withstand 0.03 g of powdered purified oat grain crushed into powder. When the mixture is applied repeatedly to the right half of the face, her skin gradually acquires a beautiful, barely noticeable white matte shade compared to the left, slightly tightens, pores and small wrinkles become less noticeable.

The mixture is presented to the consumer in the form of infusion or after drying at a temperature, preferably not higher than 60 ^o C as a healing nutritious powder and as a semi-finished product for a mask with a recommendation to dilute with water and / or some nutritious cosmetic products before application.

Example 12. Symmetrically contaminated white cotton thing is lowered on the left side in 1 kg of mild soap solution, and the right in exactly the same 1 kg of soap solution, but with the addition of 0.03 g in the form of powder from fermented in 0.4 kg of water at 60 ^o C for two days and dried at 3 ^o C 0.1 kg of oat grains without husk. Mix the solution with powder before lowering. The initial temperature of soap solutions 60 ^o C cools down to 30 ^o C with 8-hour exposure, after which it is visually noticeable that the right solution and the tissue in it is slightly whiter than the left.

Example 13 10 kg of milk pour 10 • 0,03 0,3 g of purified from the husk milled oat grain is at 3 ^o C in water for three weeks, and dried at 56 ^o C, kept for two weeks at 3 ^o C, pasteurized, hermetically sealed and stored at 1 ^o C. The taste of pasteurized sour milk is very clean, without extraneous unpleasant bitter tastes, a clot of tender consistency.

Example 14. To 4 kg of shredded sugar, 6 kg of boiled water and 0.2 g of water-soaked oat flour for two days at 50 ^° C and dried at 50 ^° C, oat bran, i.e. (4 + 6) • 0.03 0.2 0.3 0.2 0.1 g. Store at 20 ^o C through a water lock. Dust becomes tastier fresher, the amount of acid in the product increases. The healing power of the present has increased from lactic acid fermentation and oats.

Example 15. Into 1 kg of egg powder, 0.03 g of powder of peeled oats husk, fermented in water at 3 ^o C for three weeks and dried at 3 56 ^o C. is introduced. Store at 0 ^o C. Due to the addition of oats, subjected to lactic acid fermentation, the semi-finished product became tastier as a fermented product, an increase in the amount of vitamins is felt.

Example 16. 2 g of peeled oat crushed husk is fermented in water at 56 ^° C for a day, then at 3 ^° C for a day, dried at 30 ^° C and poured onto 0.1 kg of frozen ground meat, which is then kept frozen for an hour and allow to thaw. Then add 0.1 kg of water and pasteurize. Stuffed meat with oats, compared with the control version (minced meat without oats), has a more delicate texture, a clean smell without any unpleasant impurities and a better, less fresh taste, almost does not require the addition of salt or seaweed (dried).

Example 17. In 0.2 kg of water stew 0.5 kg of chopped potato, 0.01 kg of dried celery. At the end of the quenching, an egg and 0.05 kg of butter are introduced, and after removing from the heat, a mixture of 0.2 kg of milk with 0.01 kg of oat grains without husk, soured for 20 hours at 25 ^o C, and 0.1 kg each chopped cucumber grass and green onions. Before serving, sprinkle with dill, parsley and dried seaweed to taste (or salt) at the catering facility. Get a vegetarian nutritious tasty dish with an increased amount of vitamins, fermented, enriched with microorganisms of lactic acid fermentation.

 The invention allows an environmentally friendly way to receive therapeutic and prophylactic products with increased biological value of an expanded assortment; to give food and feed properties that protect the body from radiation and contribute to the cure of most diseases, including diabetes, cancer, AIDS; reduce nitrate content; produce herbal medicine with increased healing.

Literature
1. Copyright certificate of the Russian Federation N 1790901, cl. A 23 L 1/212, 1993.

 2. Chemistry of food additives. Abstracts of the All-Union Conference of Chernivtsi, 25 April 27, 1989 Kiev, 1989, p. 233.

Claims (8)

 1. Additive for the production of convenience foods, food, feed, herbal medicine, purified vegetable, characterized in that it contains oat grain, whole and / or products of its crushing, which (which) ferment moisture. 2. The additive according to claim 1, characterized in that it is fermented at 3 56 ^o C.  3. The additive according to claim 1 or 2, characterized in that it is fermented with raw materials.  4. The additive according to claim 1, or 2, or 3, characterized in that it further comprises salt.  5. The additive according to claim 1, or 2, or 3, or 4, characterized in that it is a frozen product.  6. The additive according to claim 1, or 2, or 3, or 4, or 5, characterized in that it is a pickled, or pickled, or pasteurized, or sterilized product with pressure treatment.  7. The additive according to claim 1, or 2, or 3, or 4, or 5, or 6, characterized in that it is a smoked or dried product.  8. The additive according to claim 1, or 2, or 3, or 4, or 5, or 6, or 7, characterized in that it is subjected to clogging or hermetic clogging.