RU2287302C2 - Method for enriching of food product with mineral substances - Google Patents

Abstract

FIELD: food-processing industry, in particular, enrichment of food products with mineral and other biologically active substances.

SUBSTANCE: method involves enriching food product with mineral substances; in case food product has low iron content, enriching said food product with biologically active synergetic mineral substances of calcium group, namely, salts of calcium, phosphor, magnesium, and also with vitamin D; introducing active substances in amounts providing Ca:P:Mg ratio balanced for each concrete group of product consumers; in case product has low calcium content, enriching said product with biologically active synergetic mineral substances of iron group, namely, salts of iron, copper, manganese. In case product has low calcium and iron content, product may be enriched with biologically active synergetic mineral substances of zinc group, namely, salts of zinc, sulfur, as well as with folic acid. Product may be enriched with biologically active substances non-destructive with respect to one another, said substances being deficient among certain group of individuals under concrete conditions. Selection of content of enriching mineral substances is based on initial content of said substances in product.

EFFECT: increased efficiency by eliminating reacting of substances which are antagonists as to digestion with respect to one another and provision for obtaining of product with increased nutritive value.

7 tbl, 6 ex

Description

There are many ways to enrich products with one, several, or a wide range of different nutrients: minerals, vitamins, and other biologically active substances [1, 2, 3, 4, 5, 6, 7, 8, 9]. Moreover, none of these methods takes into account the mutual influence of individual nutrients on each other in the process of their assimilation by the body. There are three types of this interaction: neutral; annihilation (mutual weakening of beneficial properties) and synergism (effect of enhancing beneficial properties) [10]. Moreover, with one ratio of nutrients, synergism can occur. and with another annihilation. So, in the processes of absorption from the intestine and the formation of bone tissue, the exchange of calcium and phosphorus occurs in parallel, in the blood serum they are antagonistic. An excess of both phosphorus and magnesium leads to a decrease in the calcium content in the body [11]. To exclude annihilation and enhance synergies, the Ca: P: Mg ratio close to:

1.00: 0.50: 0.20 - for children under 29 days;

1.00: 0.80: 0.12 - the first half of life;

1.00: 0.83: 0.12 - of the second half of the year [12];

1.00: 1.00: 0.19 - from one to three years;

1.00: 1.21: 0.25 - from 4 to 6 years old;

1.00: 1.50: 0.25-0.29 - from 7 to 17 years old;

1.00: 1.50: 0.50 - for adults;

1.00: 1.50: 0.45 - for pregnant and lactating women [13].

The absorption of manganese, on the one hand, is closely related to the absorption of iron [12], and on the other hand, high concentrations of iron reduce the absorption of manganese [10].

Other examples of annihilation and synergism:

- Ions of calcium, zinc and iron (II) are antagonists in assimilation in relation to each other.

- Vitamin D improves the absorption of both calcium and phosphorus.

- Copper improves absorption and increases the benefits brought by iron.

- Zinc along with sulfur is involved in the processes of growth and renewal of the skin and hair.

- Zinc is necessary for the activation of folic acid from the bound form (for more details see table 1).

Only in some foods created by nature, annihilation is somewhat smoothed, for example:

- meat is a rich source of assimilable iron and zinc;

- From breast milk, the child absorbs calcium and iron equally well. This is due to the heme origin of iron in them.

The above leads to the conclusion that in an enriched food product, the introduced mineral may have low biological value for the body due to annihilation and / or lack of synergism with other minerals, vitamins.

So, for example, the method of producing breakfast cereal by extrusion technology [14], which enriches the product with salts of zinc, manganese and / or cobalt in the amount of 10-20, 2-7 and 0.1-0.2 mg per 1 kg of grain or processed product triticale does not provide the content in the product of synergists of zinc of sulfur and folacin at the same level from the daily requirement. The product contains in a large amount (satisfying more than 20% of the average daily need for it at the usual level of consumption of the finished product) a zinc antagonist - phosphorus, which reduces the nutritional value of the zinc enriching product. In addition, the method does not take into account the initial content of introduced minerals in the product (natural content, losses during processing); does not apply to other food products, except for triticale products; and the enrichment of products with other essential mineral elements, except zinc, manganese and cobalt.

The existing method for the production of canned food based on poultry meat for prophylactic nutrition [15], which provides the iron content in the product at the level of 21-23 mg%, firstly, does not provide the content of mineral elements of the iron group (synergists) of copper, manganese on the same level from the daily requirement for minerals for a certain group of people in specific conditions, secondly, does not take into account the initial content of introduced minerals in the product, thirdly, does not apply to other food products, except for products based on and the birds and products to enrich other essential mineral elements, in addition to iron and copper.

Presented by the applicant [16], a method of obtaining a composition of food seasoning, food ingredient and / or food product containing at least one element selected from the group consisting of magnesium, calcium and potassium, does not provide for the calculation of the source of iron and zinc, the high natural content of which significantly affects the reduction of calcium and magnesium added to the product. For example, it offers the enrichment of sausage or ground meat products (which, as a rule, contain a large amount of natural heme iron, satisfying more than 20% of the average daily need for it at the usual level of consumption of the finished product) to increase the weight content of magnesium - at least to 0.016%, calcium - at least up to 0.050%. Moreover, this does not provide the Ca: P: Mg ratio ideal for a particular group of consumers. The method does not apply to the enrichment of products with other essential mineral elements, in addition to magnesium, calcium and potassium.

Closest to the proposed solution is a known method of enrichment of a food product [1], which provides for the addition of mineral elements of sodium, potassium, magnesium, calcium, iron, manganese, cobalt, nickel, chromium, zinc, copper, selenium, vitamins A and / or groups D, and / or E and / or groups B and / or C, as well as fermented whey, which is a supplier to the body, in particular the mineral element of phosphorus and a number of amino acids.

The disadvantage of this method is the lack of a guaranteed balance of the ratio of the mineral elements of calcium, phosphorus and magnesium. When the specified concentrations of calcium and magnesium salts are added to the product, its ratio with phosphorus and magnesium, which is necessary for better assimilation by the body, is not ensured.

Other disadvantages of this method is the simultaneous use for mineralization of calcium, zinc and iron (II) ions, which are antagonists in the assimilation in relation to each other. The third disadvantage of this method is the introduction of mineral elements without taking into account their initial content in the product (natural content, application with technological and other food additives, losses during technological processing of products).

Our solution involves the separation of enriching mineral elements that are antagonists with respect to each other (i.e., interfering with the necessary absorption by the body), according to the products of various groups (three main groups). From the known data on the annihilation of mineral elements and vitamins presented in Table 1, it follows that the products enriched with calcium, iron, and zinc should belong to different groups. However, since zinc does not belong to the minerals necessary for the enrichment of everyday food products [20], the third group includes all products enriched with mineral elements and biologically active substances that are low in calcium and iron, for example, enriched with calcium, iodine, selenium, sulfur, and molybdenum , thiamine, etc. (see table 1.).

Tables 1
Information about annihilation and synergism [10, 11, 18, 19] Mineral element or vitamin Annihilation Information and Nutrient Synergy In which group of fortified products is its content preferable, mg Note Calcium They are absorbed by the body in a ratio of 1.00: 1.50-0.50: 0.20-0.50. Boron stabilizes the body's intake of calcium, magnesium and phosphorus. Vitamin D improves the absorption of calcium and phosphorus. Annihilation of calcium with iron and zinc. Vitamin K contributes to calcium in building bone. Vitamin B6 Increases Bioavailability of Magnesium I It is better absorbed as a part of a low-fat product Magnesium I, II, III Phosphorus I Potassium Absorbed by the body in a ratio close to 3.75: 5.00 I, II, III Sodium I, II, III Enough in the body with salted food Sulfur Synergism with Zinc I, II, III It is better absorbed in the composition of sulfur-containing amino acids, proteins Chlorine Are absent I, II, III Enough in the body with salted food, but the excess is not harmful Iron Annihilation with calcium, phosphates, oxalic acid, phytin, vit. E; synergism with copper, manganese, ascorbic acid, vitamins A, B ₉ and B ₁₂ II In cereals from fine flours rich in phosphates and phytin, it is absorbed worse Copper Synergistic for iron II Iodine Synergistic for selenium I, II, III Fluorine Are absent I, II, III The difference between the beneficial and harmful doses is small, which is a factor against active fluoridation of products. Chromium Are absent - Inorganic chromium is practically not absorbed Manganese Synergistic for iron II Nickel Synergistic for iron and copper - Absorbed only food grade nickel synthetic carcinogen Zinc Synergism with Folic Acid, Sulfur, Annihilation with Calcium, Iron, Phosphates, Phytin III Whole grains, such as corn flakes, contain fibers and phosphates that impair zinc absorption Selenium Absent synergism with respect to iodine, vitamin E I, II, III Molybdenum Essential for the oxidation of sulfur, which is part of proteins I, II, III Cobalt Are absent A person needs cobalt only in the form of cyancobalamin (vitamin B ₁₂ ) Thiamine (B ₁ ) Are absent I, II, III Riboflavin (B2) None, synergism to B6 I, II, III Niacin (PP) Synergism for methionine I, II, III Pyridoxine (B) Synergism for B2, B9, B12. I, II, III Folic Acid, (B9) Synergism to B ₁₂ I, II, III Ascorbic acid (C) Synergism to iron, annihilation in B vitamins I, II, III Calcium pantothenate Are absent I, II, III Cyanocobalamin (B12) Annihilation in B ₆ and B ₁₂ , synergism to B ₉ and iron I, II, III Vitamins gr. TO None, synergism for calcium I, II, III Tocopherol (E) Deteriorating the body's absorption of calcium and iron, synergism with selenium III Vitamins gr. D Synergistic for calcium. Vit.A. C, vitamins gr. AT I, II, III It is produced in the body by the action of solar ultraviolet radiation. Retinol (Vit. A) It shows synergism to vit. gr D I, II, III A provitamin form can be used - carotene

Food product enriched with mineral elements of the calcium group:

1) It contains such an amount of enriching salts of calcium, magnesium, phosphorus, so that a Ca: P: Mg ratio balanced for a particular group of people is achieved, which ensures the best biological value of these elements:

(Ca: P: Mg)

1.00: 0.50: 0.20 - for children under 29 days;

1.00: 0.80: 0.12 - the first half of life;

1.00: 0.83: 0.12 - of the second half of the year;

1.00: 1.00: 0.19 - from one to three years;

1.00: 1.21: 0.25 - from 4 to 6 years old;

1.00: 1.50: 0.25-0.29 - from 7 to 17 years old;

1.00: 1.50: 0.50 - for adults;

1.00: 1.50: 0.45 - for pregnant and lactating women.

2) May contain vitamins of group D (with a lack of exposure to the sun) and group K, boron (with their lack of it in products under specific conditions);

- other enriching minerals, vitamins, biologically active substances, the deficiency of which is present in specific conditions, which do not exhibit annihilation with respect to calcium and each other.

Food product enriched with mineral elements of the iron group:

1) Contains an enriching amount of salts of iron, copper, manganese, cobalt (as part of cyancobalamin).

2) May contain other enriching minerals, vitamins, biologically active substances, the deficiency of which is present in specific conditions, which do not manifest annihilation with respect to iron and each other.

Enriched food product of the low calcium and iron group:

1) May contain enriching zinc, sulfur, folic acid (folacin).

2) Contains enriching minerals, vitamins, biologically active substances, the deficiency of which is present in specific conditions, which do not manifest annihilation with respect to each other.

A food product with a low content of mineral element (calcium, iron) containing such an amount of digestible mineral element that satisfies less than 20% of the average daily need for it at the usual or recommended level of consumption of the finished product.

In the preparation of fortified foods, individual salts, mixtures thereof, salt solutions, and mixed solutions with a high concentration can be used. When using individual salts, preference is given to brands containing a minimum of heavy metal compounds: pharmacopeia, high purity (r.h.), chemically pure (r.h.), sometimes FCCIV and FNP5. Stamps pure (including) and pure for analysis (analytical grade), as a rule, contain a large amount of heavy metals, which is established from the specification of a particular salt.

When enriching a food product, stabilizers can be added to prevent precipitation, for example, organic acids or their salts, polysaccharides (including hydrolyzed ones) [4, 5, 22].

The introduced amount of biologically active additives enriching a particular product is determined on the basis of:

- daily needs for a specific category of people, taking into account the tasks of eliminating the deficiency in the food product of certain minerals and vitamins in a particular region of residence, depending on the time of year. At the same time, the mineral content in the enriched product should be sufficient to meet 30-50% of the average daily need for it at the usual or recommended level of consumption of the finished product (250-300 g of bread or confectionery, 1-2 glasses of milk, 0.5 l of drink etc.);

- the initial chemical composition of the product based on its chemical analysis or reference data [20, 21];

- loss of nutrients during the technological processing of the product [16, 20], a high level of loss of a mineral or vitamin is a factor against the enrichment of the product [11].

The food product may be a milk or fat product, an egg product, a meat, fish product or a product from non-fish objects of processing, grain processing, soy-based products, a confectionery product, a product of processing vegetables, mushrooms, fruits, berries, a drink, an auxiliary food substance, and a flavor improver .

The object of the invention is a method of enrichment of functional foods with mineral substances (having increased nutritional value due to enrichment with biologically active substances and intended to prevent the occurrence of a deficiency in the body of nutrients that can cause a violation of the physiological functions of a healthy person [23]), the essential features of which are two signs :

1) accounting for annihilation (antagonism) and synergism of biologically active substances;

2) taking into account the initial content of enriching biologically active substances in products, the daily need for them for a certain group of people in specific conditions and the deficit that consumers have of a particular functional product.

The technical result of the invention is to exclude the interaction of calcium, iron and zinc, which are antagonists in assimilation in relation to each other and use the synergistic effect of the positive interaction of biologically active substances.

The relationship of the second of the essential features of the object of the invention with the technical result is manifested in a more complete use of the antagonism - synergy interactions (taking into account the content in the unenriched initial product and the characteristics of the conditioned metabolism in the body of a specific group of people) in comparison with the known methods for summarizing food products.

Examples illustrating the invention:

Foods enriched with mineral elements of the calcium group

Example 1. A bakery product enriched with minerals of the calcium group for adults, for the prevention of osteoporosis. To ensure 30% of the daily requirement of 250 g of product per 100 kg of finished bakery product with mineral elements of the calcium group, taking into account their initial content and technological losses (Table 2), it is necessary to make:

Calcium Lactate - 420 g,

Potassium dihydrogen phosphate - 426 g,

Magnesium sulfate - 175 g,

Potassium citrate monosubstituted - 500 g,

Cholecalciferol, vitamin D - 0.83 ml of the drug aquadetrim (in winter).

table 2 Mineral element, Vitamin The average daily requirement for a mineral element, mg The required content of mineral element in the product, mg / kg The initial content of the mineral element in the product, mg / 100 g The introduction of the mineral element in the product, g 100 kg Calcium 800 960 190 77 Magnesium 400 480 130 35 Phosphorus 1200 1440 650 97 Vitamins gr. D 0.25 0.3 0 0.03 (In winter)

Example 2. Cookies enriched with minerals of the calcium group to prevent their deficiency, for the age group of 11-17 years. To ensure a 50% daily requirement by the mineral elements of the calcium group 200 g of the product, taking into account their initial content and technological losses (Table 3), per 100 kg of finished cookies:

Calcium carbonate - 560 g,

Potassium dihydrogen phosphate - 175 g,

Trisubstituted magnesium dihydrogen phosphate - 159 g,

Potassium citrate monosubstituted - 500 g,

Cholecalciferol (vitamin D) - 0.83 ml of the drug aquadetrim (in winter).

Table 3 Mineral element, Vitamin The average daily requirement for a mineral element, mg The required content of mineral element in the product, mg / kg The initial content of the mineral element in the product, mg / 100 g The introduction of the mineral element in the product, g 100 kg Calcium 1200 3000 760 224 Magnesium 300 750 640 110 Phosphorus 1800 4500 1300 320 Vitamins gr. D 0.25 0.3 0 0.03 (In winter)

Example 3. Yogurt, enriched with minerals of the calcium group for pregnant women, summer period. To ensure 50% of the daily requirement by the mineral elements of the calcium group 100 g of the product, taking into account their initial content and technological losses (Table 4), per 100 kg of the finished product, it is necessary to make:

Table 4 Mineral element, Vitamin Average daily requirement Necessary content in the product The initial content in 100 g of the product Introduction to the product, g 100 kg Calcium 1000 mg 500 mg / kg 122 mg 378 Magnesium 450 mg 225 mg / kg 15 mg 210 Phosphorus 1500 mg 750 mg / kg 96 mg 654

Calcium carbonate - 945 g,

Trisubstituted magnesium dihydrogen phosphate - 372 g,

Potassium citrate monosubstituted - 500 g

Food products enriched with mineral elements of the iron-containing group:

Example 4. Sausage diet, enriched with minerals of the iron group for lactating (lactating) women. To ensure 30% of the daily requirement by the mineral elements of the iron group, taking into account their initial content (Table 5), 100 g of product per 100 kg of the finished product must be made:

Iron (II) lactate - 2.2 kg,

Copper (I) lactate - 1.9 kg,

Manganese Lactate - 8.7 kg,

Cyanocobalamin (Vitamin B ₁₂ ) - 0.22 g.

Table 5 Mineral element, Vitamin Average daily requirement Necessary content in the product The initial content in 100 g of the product Application per 100 kg of product Iron (II) 25 mg 8.2 mg / kg 2.2 mg 6.0 mg Copper (I) 2 mg 0.66 mg / kg 0.15 mg 0.51 mg Manganese 7 mg 2.31 mg / kg 0.03 mg 2.88 mg Cyanobalamin 3 mcg 0.99 mcg / kg 0.11 mg 0.88 mg Folacin 360 mcg 118.8 mcg / kg 120 mg No

Enriched foods low in calcium and iron:

Example 5. Yeast bread enriched with zinc, sulfur and silicon for pregnant women. To ensure a 30% daily requirement of zinc, sulfur and silicon mineral elements, taking into account their initial content (Table 6), 100 g of product per 100 kg of the finished product must be made:

Zinc lactate - 33.6 g,

Sodium silicate - 435.7 g,

Manganese Lactate - 8.7 kg,

Cysteine - 1.06 kg,

Methionine - 0.92 kg

Vitamin E - 0.6 g

Vitamin B ₆ - 0.7 g.

Table 6 Mineral element, Vitamin Daily requirement Necessary content in the product The initial content in 100 g of the product Application per 100 kg of product, taking into account technological losses Zinc 20 mg 10 mg / kg 0.9 mg 9.1 MG Sulfur 1000 mg 500 mg / kg 57 mg 1 445 mg Silicon 1000 mg 500 mg / kg 100 mg 400 mg Vitamin E 15 mcg 7.5 mcg / kg 1.7 mg 6.0 mg Vitamin B ₆ 3 mcg 1.5 mcg / kg 0.7 mg 0.7 mg Folacin 360 mcg 180 mcg / kg 200 mcg / kg -

Example 6. Mayonnaise enriched with iodine and selenium. For

providing 25 g of the product with 50% of the daily requirement of iodine and selenium with mineral elements, taking into account their initial content (Table 7) per 100 kg of the finished product, it is necessary to make:

Potassium iodide - 3.6 g,

Sodium Selenate - 5.7 g

Vitamin E - 0.6 g.

Table 7 Mineral element, Vitamin Daily requirement Necessary content in the product Original content in the product Application per 100 kg of product, taking into account technological losses Iodine 0.15 mg 0.6 mg / kg 0.1 mg / 100 g 0.5 mg Selenium 0.06 mg 0.24 mg / kg 0.02 mg / 100 g 0.22 mg Vitamin E 15 mcg 7.5 m kg / kg 1.7 mg / 100 g 6.0 mg

Information sources:

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Claims (1)

A method of enriching a food product with mineral substances, comprising introducing mineral substances and vitamins into it, characterized in that if the product has a low iron content, it is enriched with biologically active synergistic mineral substances of the calcium group, namely, calcium, phosphorus, magnesium salts, as well as vitamin D, in amounts that provide a Ca: P: Mg ratio balanced for a specific group of product consumers; if the product has a low calcium content, then it is enriched with biologically active synergistic mineral substances of the iron group, namely salts of iron, copper, manganese; if the product has a low content of calcium and iron, then it can be enriched with biologically active synergistic mineral substances of the zinc group, namely zinc salts, sulfur, as well as folacin and biologically active substances that do not exhibit annihilation to each other, a deficiency of which exists in a certain group persons in specific conditions the content of enriching minerals is selected taking into account their initial content in the product.