RU2264117C1 - Functional foodstuff - Google Patents

Abstract

FIELD: food processing industry, in particular functional foodstuffs for sportsmen, etc.

SUBSTANCE: claimed product contains plant phospholipids, flavorings, and ascorbic acid in predetermined ratio. Additionally it contains grape seed powder obtained by two-step crushing. In the first step grape seeds are crushed and moistened up to moisture of 8-12 % and in the second one seeds are finely ground in film of 0.1-0.2 mm thickness at 20-35°C.

EFFECT: functional foodstuffs with improved bioactive properties of plant phospholipids.

3 tbl, 2 ex

Description

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

Known phospholipid food product containing plant phospholipids, flavorings, 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 contains no amino acids and biologically active substances that are easily assimilated by the body, which together provide a 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 grape seed powder obtained by grinding in two stages, in the first of which the grape seeds are crushed and then moistened to a moisture content of 8-12% and the second is subjected to fine grinding in a film with a thickness of 0.1-0.2 mm at a temperature of 20-35 ° C, with the following ratio of components, wt.%:

plant phospholipids 20,0-40,0 flavoring additives 2.0-4.0 vitamin C 3.0-7.0 grape seed powder rest

We have found that plant phospholipids have a wide spectrum of action, including in the body they perform a number of important functions that provide increased 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 the restoration of proteins, which is very important for people engaged in physical labor, as well as for athletes specializing in power sports.

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

It has been experimentally established that the main part of the grape seed proteins processed in this way is water-and salt-soluble fractions and contains all the essential amino acids, which increases the biological value of the functional food product. In addition, a high activity of lipoxygenase of grape seed powder obtained by this method was established.

We also found that the presence of a significant amount of polyunsaturated fatty acids and substances with P-vitamin, capillary-strengthening activity and antimicrobial activity in grape seed powder increases the biological value of a functional food product.

In addition, as shown experimentally, when grinding grape seeds in a film 0.1-0.2 mm thick at a temperature of 20-35 ° C, the destruction of complexes of organic acids (such as tartaric, malic, citric, etc.) with metal ions occurs. which leads to an increase in the physiological activity of acids.

We have experimentally shown that the introduction of grape seed powder into a functional food product allows enriching the functional food product with vitamins C, group B, PP, mineral elements in optimal amounts and a balanced ratio of Mg, K, Ca, Fe, simple carbohydrates: glucose, arabinose and xylose, which give the product a sweet taste and are easily absorbed by the body, as well as organic acids: citric, succinic and tartaric.

We found that grape seed powder contains dietary fiber - cellulose.

Special experiments have shown that grape seed powder in active form contains enzymes such as α - and β-amylases, proteases, lipases and lipoxygenases, as well as nucleotides that play the role of prosthetic groups in the formation of enzyme systems, and phytohormones.

In addition, the composition of the powder from grape seeds contains free amino acids and low molecular weight peptides that are easily absorbed by the body. The amino acid composition of proteins is balanced and represented by 17 amino acids, including 10 essential amino acids, which are both in a bound and in a free state.

Experimental studies have shown that the functional food product of the claimed composition allows not only to preserve, but also significantly enhance the biologically active properties of plant phospholipids. As shown by experiments, the grape seed powder contained in the product not only improves organoleptic properties, but also significantly improves functional characteristics.

The energy value of the functional food product is 420-440 kcal / 100 g. This ensures its high biological activity and ergogenic properties. Given that the claimed product has a complete set of all necessary food substances, it can be used in the form of specialized nutrition to replace a separate meal and as an additional nutrition.

Experimental studies have shown that a course intake of 30 g of food functional product in an amount of 70 g / day (in 2 divided doses, dissolved in 150 g of water) in combination with increased muscle activity increases muscle mass, dynamometry of the left and right hands, strength and vitality indices, speed-strength endurance and special physical training.

The inventive functional food product is illustrated by examples.

Example 1. Take 20.0 g of plant phospholipids, mix them with 3.5 g of ascorbic acid, add 2.0 g of apple flavor and grind. 74.5 g of powder from grape seeds obtained by grinding in two stages is introduced into the resulting mixture, in the first of which grape seeds are crushed and then moistened to a moisture content of 8%, and in the second, they are finely ground in a 0.1 mm thick film at temperature 35 ° С. The resulting mixture is crushed.

Functional food product contains, wt.%: Plant phospholipids - 20.0; flavoring additives - 2.0; ascorbic acid - 3.5; grape seed powder - the rest.

In parallel, a known product was obtained.

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

Example 2. Take 35.0 g of plant phospholipids, mix them with 5.0 g of ascorbic acid, add 3.0 g of banana flavor and grind. 57.0 g of powder from grape seeds obtained by grinding in two stages is introduced into the mixture, in the first of which grape seeds are crushed and then moistened to a moisture content of 12%, and in the second, they are finely ground in a 0.2 mm film at a temperature of 20 ° C. The resulting mixture is crushed.

Functional food product contains, wt.%: Plant phospholipids - 35.0; flavoring additives - 3.0; ascorbic acid - 5.0; grape seed powder - 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 and experimental groups).

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 Indicators Famous product The claimed product 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, grams per 100 grams of product: squirrels - 13.41 phospholipids 90-98 20.00 carbohydrates - 33.52 The total content of mineral elements (Mg, K, Ca, Fe), mg / 100 g 962.70 The total content of pectin and cellulose,% - 18.62 Mass fraction of tocopherols (vitamin E), mg% - 100.00 The content of water-soluble vitamins, mg / 100 g: In ₁ - 0.410 In ₂ - 0.117 PP - 0.705 The content of ascorbic acid (vitamin C),% - 3.65

table 2 Indicators Famous product The claimed product 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 - 10.26 phospholipids 90-98 35.00 carbohydrates - 25.65 The total content of mineral elements (Mg, K, Ca, Fe), mg / 100 g - 741.90 The total content of pectin and cellulose,% - 14.25 Mass fraction of tocopherols (vitamin E), mg% - 76.50 The content of water-soluble vitamins, mg / 100 g: B ₁ - 0.371 In ₂ - 0,100 PP - 0.650 The content of ascorbic acid (vitamin C),% 5.20

Table 3 Name of indicator Athletes Group control (known product) experimental (claimed product) Power index,% 0.50 5.75 Strength endurance,% 2.23 6.10 General physical performance,% 4.90 17.58 Special performance,% 3,50 14.15

Claims (1)

Functional food product containing plant phospholipids, flavoring additives, ascorbic acid, characterized in that it further contains grape seed powder obtained by grinding in two stages, in the first of which the grape seeds are crushed and then moistened to a moisture content of 8-12%, and the second is subjected to fine grinding in a film 0.1-0.2 mm thick at a temperature of 20-35 ° C, with the following ratio of components, wt.%: Plant phospholipids 20,0-40,0 Flavoring additives 2.0-4.0 Vitamin C 3.0-7.0 Grape seed powder Rest