RU2259793C1 - Functional foodstuff and method for production thereof - Google Patents

Abstract

FIELD: food processing industry, in particular functional foodstuffs.

SUBSTANCE: claimed foodstuff contains (mass %): plant-origin phospholipids 13.0-17.0; flavorings 2.0-4.00; ascorbic acid 3.0-7.0; dry defatted milk 20.0-30.0 and balance: cereal malt flour. Method for production of functional foodstuff includes 1) preparing of homogeneous mixture of phospholipids, ascorbic acid and flavorings followed by grinding and 2) sequential introducing of cereal malt flour and dry defatted milk into mixture followed by grinding.

EFFECT: foodstuff with high energy properties.

2 cl, 3 tbl, 2 ex

Description

The invention relates to the food industry, and in particular to functional foods necessary for nutrition of athletes, mainly for athletes specializing in power sports and for nutrition of persons engaged in heavy physical labor.

A phospholipid food product and a method for producing it are known, which comprises mixing phospholipids with components in stages, wherein a homogeneous mixture of phospholipids and fat-soluble vitamins is prepared in the first stage, sugar or its substitutes, flavoring additives and acids are mixed in the second stage, and combined in the third stage mixtures obtained in the first and second stages. Phospholipid food product contains plant phospholipids, flavoring agents, ascorbic and citric acids, sugar or its substitutes (US Pat. 2134986 RU, publ. 08.27.1999. Bull. No. 24).

The disadvantage of such a phospholipid food product is that it cannot be effectively used in the nutrition of people engaged in physical labor, as well as athletes during the recovery period after intense muscle activity, because it does not contain amino acids and biologically active substances easily assimilated by the body, which in the aggregate ensure quick recovery of the body, including after heavy muscular activity and increase the ergogenic properties of the body.

The objective of the invention is the creation of a functional food product that can quickly restore the body after intense muscular activity and increases the ergogenic properties of the body.

The problem is solved in that the functional food product containing vegetable phospholipids, flavoring additives, ascorbic acid, additionally contains flour from cereal malt and skimmed milk powder, in the following ratio, wt.%:

plant phospholipids 13.0-17.0 skimmed milk powder 20.0-30.0 flavoring additives 2.0-4.00 ascorbic acid 3.0-7.0 cereal malt flour rest

In a method for producing a functional food product, including mixing plant phospholipids with components in stages, a homogeneous mixture of phospholipids, ascorbic acid and flavor additives is prepared in the first stage, the mixture is ground, and in the second stage, flour from cereal malt and skimmed milk powder are successively introduced into the mixture , the resulting mixture is ground.

We have found that plant phospholipids have an extremely wide spectrum of action, including in the body of athletes they perform a number of important functions that enhance special performance:

- participate in the structural and functional organization of cell membranes, in particular in providing protein-lipid interactions and accelerating the process of utilization of metabolic products;

- are a substrate of acetylcholine - a mediator of nerve impulses that initiate muscle contraction;

- take part in protein recovery, which is very important for athletes specializing in power sports.

In this regard, the introduction of vegetable phospholipids into the diet of athletes and people engaged in heavy physical labor is one of the priorities for organizing sports nutrition during the recovery period after intense muscular activity.

We have experimentally shown that the introduction of flour from cereal malt into the composition of a functional food product makes it possible to enrich a functional food product with vitamins C, B, PP and E, minerals in optimal amounts and a balanced ratio of Mg, K, Ca, Fe, as well as simple carbohydrates : glucose, arabinose and xylose, which give the product a sweet taste and are easily absorbed by the body.

We found that flour from cereal malt contains dietary fiber: pectin and cellulose.

Special experiments have shown that flour from cereal malt in its active form contains enzymes such as α- and β-amylases, proteases, peptidases, maltase, phytase, catalase and peroxidase, as well as nucleotides that play the role of prosthetic groups in the formation of enzyme systems, and phytohormones.

In addition, the composition of flour from cereal malt contains free amino acids and low molecular weight peptides that give the food functional product a pleasant sweetish taste and are easily absorbed by the body. The amino acid composition of flour proteins from cereal malt is balanced and is represented by 17 amino acids, including essential ones, which are both in a bound and in a free state.

We have experimentally shown that the additional introduction, along with flour from cereal malt, skimmed milk powder, makes it possible to enrich a functional food product with proteins of not only vegetable but also animal origin, as well as enrich the product with vitamins - vitamin A, pantethenic acid (B ₃ ), thiamine (B ₁ ) and choline. In addition, the composition of skimmed milk powder contains citric acid.

Experimental studies have shown that the functional food product of the claimed composition allows not only to preserve, but also significantly enhance all biologically active properties of plant phospholipids. As experiments have shown, the flour from cereal malt contained in the product not only improves organoleptic properties, but also significantly improves functional characteristics, and mixing plant phospholipids with citric and ascorbic acids and flavoring additives in the first stage does not allow plant phospholipids to react with carbohydrates of flour from malt cereal and with amino acids of skimmed milk powder, which does not lead to a loss of the biological activity of phospholipids, as well as to a deterioration of organ olepticheskih indicators of the finished product.

The energy value of the functional food product is 420-438 kcal / 100 g. This ensures its high biological activity and ergogenic properties. Given that the claimed product has a complete set of all necessary nutrients, it can be used in the form of specialized nutrition to replace a separate meal and as an additional nutrition for athletes in order to build muscle, as well as during the recovery period after intense muscle activity and competitive loads.

Experimental studies have shown that a course intake of functional food product in an amount of 70 g / day for 30 days (in 2 divided doses, dissolved in 200 g of water and taken after exercise or on rest days in the evening) against the background of increased muscle activity helps to increase muscle mass, dynamometry of the left and right hands, strength and life indices, speed-strength endurance and special physical training (improving athletic performance).

The inventive functional food product and method for its production is illustrated by examples.

Example 1. Take 13.00 g of plant phospholipids, mix them with 3.5 g of ascorbic acid, add 2.0 g of apple flavor and grind. 25 g of skimmed milk powder, 56.5 g of flour from cereal malt are introduced into the resulting mixture, and the resulting mixture is ground.

Functional food product contains, wt.%: Plant phospholipids 13.0; flavoring additives 2.0; ascorbic acid 3.5; skimmed milk powder 25.0; flour from cereal malt the rest.

In parallel, a known product was obtained.

Indicators of the known and claimed products are shown in table 1.

Example 2. Take 15.0 g of plant phospholipids, mix them with 5.0 g of ascorbic acid, add 3.0 g of banana flavor and grind. 20.0 g of skimmed milk powder is introduced into the resulting mixture, 57.0 g of flour from cereal malt, and the resulting mixture is ground.

Functional food product contains, wt.%: Plant phospholipids 15.0; flavoring additives 3.0; ascorbic acid 5.0; skimmed milk powder 20.0; flour from cereal malt the rest.

In parallel, a known product was obtained.

Indicators of known and claimed products are shown in table 2.

Table 3 shows the research data after a course of taking a functional food product (known and claimed) by athletes (control group).

As can be seen from tables 1-3, the claimed functional food product has a pleasant taste and smell, has in its composition the main nutrients that give it ergogenic properties, free amino acids involved in the construction of muscle tissue, as well as biologically active substances, including phospholipids , vitamins and mineral elements; It contributes to the growth of general and special performance, accelerating the processes of recovery of the body after intense muscle activity, increasing the strength index and strength endurance of the body of athletes.

Table 1 Name of indicator The product obtained by the method famous claimed Smell Unexpressed inherent in phospholipids Pronounced aroma of apples Taste Unexpressed inherent in phospholipids Sweet, slightly sour, apple Consistency Fine granular powder Fine powder Chemical composition, gram per 100 grams of product: squirrels - 16.51 phospholipids 90-98 13.0 carbohydrates - 14.39 General content mineral elements (Mg, K, Ca, Fe), mg / 100 g - 869.6 The total content of pectin and cellulose,% - 3.48 Mass fraction of tocopherols (vitamin E), mg% - 159.3 Vitamin content mg / 100 g: B ₁ - 0.244 In ₂ - 0.259 PP - 1,509 Ascorbic content acids (vitamin C),% - 3.05

table 2 Name The product obtained by the method indicator famous claimed Smell Unexpressed inherent in phospholipids Pronounced banana flavor Taste Unexpressed inherent in phospholipids Sweet, slightly sour, banana Consistency Fine granular powder Fine powder Chemical composition, grams per 100 grams of product: squirrels - 12,2 phospholipids 90-98 17.0 carbohydrates - 10.3 General content mineral elements (Mg, K, Ca, Fe), mg / 100 g - 628.8 The total content of pectin and cellulose,% - 4.28 Mass fraction of tocophero- fishing (vitamin E), mg% - 121.5 Vitamin content mg / 100 g: B ₁ - 0.726 In ₂ - 0.49 PP - 1,365 Ascorbic content acids (vitamin C),% - 5.08

Table 3 Name Athletes Group indicator control experimental Power index,% 0.17 5.20 Strength endurance,% 2.15 5.90 General physical performance,% 4,53 16.50 Special performance,% 3.20 13.71

Claims (2)

1. Functional food product containing plant phospholipids, flavorings, ascorbic acid, characterized in that it further comprises flour from cereal malt and skimmed milk powder in the following ratio, wt.%: Plant phospholipids 13.0-17.0 Skimmed milk powder 20.0-30.0 Flavoring additives 2.0-4.00 Vitamin C 3.0-7.0 Flour from cereal malt Rest 2. A method of obtaining a functional food product, comprising mixing plant phospholipids with components in stages, characterized in that in the first stage a homogeneous mixture of phospholipids, ascorbic acid and flavor additives is prepared, the mixture is ground, and in the second stage, malt flour is introduced into the mixture sequentially cereal and skimmed milk powder, the resulting mixture is crushed.