RU2336710C1 - Functional food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to oil and fat production precisely to functional food. Food product contains vegetable phospholipids, flavors, chitosan, powder from pumpkin succus, powder from grape seeds and bean malt. It contains an oil and fat phospholipid product as vegetable phospholipids. The oil and fat phospholipid product is prepared by fourfold mixing of preheated vegetable phospholipids with organic solvent, adding of 0,5-1,0% of citric acid solution in inundated acetone taken in number 1,0-2,5% to phospholipids mass into the solvent before third mix, separating of the solvent from phospholipids, their extraction by ethanol with the ratio of phospholipids to ethanol (1:3)-(1:7) and at 40-60°C of temperature with formation of alcohol-soluble and alcohol-insoluble fractions of phospholipids, separation of alcohol-insoluble fraction of phospholipids from alcohol-soluble fraction and further vacuum drying of alcohol-insoluble fraction with preparation of oil and fat phospholipids product. Powder from beans malt is prepared by beating of beans malt in the thin film at pulsing barometric gradient 40-50 MPa and 25-30°C of temperature. And powder from grape seed is prepared by beating of grape seed in the thin film at barometric gradient 60-70 MPa and 30-40°C of temperature. Powder from pumpkin succus is prepared by beating of pumpkin succus in the thin film at barometric gradient 5-10 MPa and 20-25°C of temperature. Notably that all ingredients are taken with particular ratio. The invention allows preparation of product having wide spectrum of functions: participates in structural-functional organisation of cell membranes, in particular ensures protein and lipidic interaction and accelaration of metabolism product utilisation, normalises nervous system and brain activity, participates in protein restoration.

EFFECT: preparation of product, which normalises nervous system and brain activity and participates in protein restoration.

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Description

The invention relates to the food industry, namely to functional food products necessary for nutrition in order to normalize the nutritional status of a number of physiologically functional ingredients.

Known phospholipid food product containing plant phospholipids, flavoring additives, ascorbic and citric acids, sugar or its substitutes (Pat. 2134986 RU, publ. 27.08.1999. Bull. No. 24).

A well-known product cannot be effectively used in the nutrition of individuals for whom it is necessary to normalize the nutritional status for a number of physiologically valuable functional ingredients, such as dietary fiber, trace elements - iron, zinc, selenium, etc., vitamins C, β-carotene, essential amino acids and others.

The objective of the invention is the creation of a physiologically valuable food functional product that can quickly restore the nutritional status of a person by a number of physiologically valuable functional ingredients.

The problem is solved in that a functional food product containing plant phospholipids and flavoring additives, as plant phospholipids, contains an oil-and-fat phospholipid product obtained by quadrupling mixing preheated plant phospholipids with an organic solvent, adding 0.5-1.0 to the solvent before the third mixing % solution of citric acid in watered acetone, taken in an amount of 1.0-2.5% by weight of phospholipids, separation of the solvent from phospholipids, last their extraction with ethyl alcohol at a ratio of phospholipids - ethyl alcohol (1: 3) ÷ (1: 7) and a temperature of 40-60 ° C with the formation of alcohol-soluble and alcohol-insoluble fractions of phospholipids, separation of the alcohol-insoluble fraction of phospholipids from the alcohol-insoluble fraction of phospholipids and subsequent drying alcohol-insoluble fraction under vacuum to obtain an oil-and-fat phospholipid product, and additionally contains chitosan, powder from squeezed squash obtained by grinding squeezed squash in a thin film with a pulsating gra a pressure diene of 5-10 MPa and a temperature of 20-25 ° C, powder from grape seeds obtained by grinding grape seeds in a thin film at a pressure gradient of 60-70 MPa and a temperature of 30-40 ° C and powder from legumin malt obtained by grinding bean malt in a thin film with a pulsating pressure gradient of 40-50 MPa and a temperature of 25-30 ° C, with the following ratio of components, wt.%

fat-and-oil phospholipid product 25-30 flavoring additives 2-3 chitosan 0.5-1.5 squeeze powder 15-20 grape seed powder 25-30 bean malt powder rest

The technical result is the creation of a functional food product that allows you to normalize the nutritional status of a person when using the product.

We found that the fat-and-oil phospholipid product has an extremely wide spectrum of action, including the body has a number of important functions: it participates 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; normalizes the activity of the nervous system and brain; takes part in protein recovery.

It was experimentally established that the introduction of chitosan into the functional food product improves digestion, facilitates the functioning of the liver and biliary tract, and also protects the body from toxins and heavy metal ions, facilitating their excretion from the body.

We experimentally showed that the introduction of the powder of squeezed squeezed powder into the functional food product obtained by grinding squeezed squash in a thin film with a pulsating pressure gradient of 5-10 MPa and a temperature of 20-25 ° C allows enriching the functional food product with provitamin - β-carotene , vitamin C, vitamins PP and E, mineral elements - iron, selenium and zinc, dietary fiber, as well as simple carbohydrates: glucose, arabinose and xylose, which give the product a sweet taste and easily absorb Xia body.

It was also found that the presence of a significant amount of polyunsaturated fatty acids and substances with β-vitamin, capillary-strengthening activity and antimicrobial activity in grape seed powder increases the physiological value of the claimed product.

In addition, as shown experimentally, when grinding grape seeds in a thin film with a pulsating pressure gradient of 60-70 MPa and a temperature of 30-40 ° C, complexes of organic acids (such as tartaric, malic, citric, etc.) with metal ions are destroyed. which leads to an increase in the physiological activity of acids.

We have experimentally shown that the introduction of grape seed powder into the functional food product makes it possible to enrich the functional food product with vitamins E, PP and P, mineral elements (magnesium, calcium, iron, zinc and selenium), as well as dietary fiber and organic acids: citric , amber and wine.

Special experiments have shown that powders from legume malt in active form contain such enzymes 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 the legume malt powder contains free amino acids and low molecular weight peptides that give the functional food product a pleasant sweetish taste and are easily absorbed by the body. The amino acid composition is balanced and 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 functional food product of the claimed composition can significantly enhance the physiological functional properties of the known product.

Given that the claimed product has a complete set of all necessary food ingredients, it can be used in the form of specialized nutrition to replace a separate meal and as an additional nutrition.

The inventive functional food product is illustrated by examples.

Example 1. Take 25 g of fat-and-oil phospholipid product obtained by quadruple mixing preheated plant phospholipids with an organic solvent, adding to the solvent before the third mixing of a 0.5% solution of citric acid in flooded acetone, taken in an amount of 2.5% by weight phospholipids, separating the solvent from phospholipids, their subsequent extraction with ethyl alcohol at a ratio of phospholipids - ethyl alcohol 1: 3 and a temperature of 60 ° C with the formation of alcohol-soluble and alcohol-insoluble form of phospholipid fractions, separating the alcohol-insoluble fraction of phospholipids from the alcohol-insoluble fraction of phospholipids and then drying the alcohol-insoluble fraction under vacuum to obtain an oil-and-fat phospholipid product, mix it with 1.5 g of chitosan, 20 g of pumpkin squeezed powder obtained by grinding pumpkin squeezed into a thin film a pulsating pressure gradient of 5 MPa and a temperature of 25 ° C, 25 g of powder from grape seeds obtained by grinding grape seeds in a thin film at a pressure gradient of 60 MPa at a temperature of 40 ° C and 26.5 g of powder from legume malt obtained by grinding legume malt in a thin film with a pulsating pressure gradient of 50 MPa and a temperature of 25 ° C, add 2 g of apple flavor and grind.

Functional food product contains, wt.%: Fat-and-oil phospholipid product - 25; flavoring additives - 2; chitosan - 1.5; powder from squeezed squash - 20; grape seed powder - 25; powder from legume malt - 26.5.

Example 2. Take 30 g of fat-and-oil phospholipid product obtained by quadrupling the mixing of preheated plant phospholinides with an organic solvent, adding to the solvent before the third mixing a 1.0% solution of citric acid in flooded acetone, taken in an amount of 1.0% by weight phospholipids, separating the solvent from phospholipids, their subsequent extraction with ethyl alcohol at a ratio of phospholipids - ethyl alcohol 1: 7 and a temperature of 40 ° C with the formation of alcohol-soluble and alcohol-insoluble of the phospholipid fractions, separation of the alcohol-insoluble phospholipids fraction from the alcohol-insoluble phospholipids fraction and subsequent drying of the alcohol-insoluble fraction under vacuum to obtain an oil-fat phospholipid product, mix it with 0.5 g of chitosan, 15 g of pumpkin squeezed powder obtained by grinding pumpkin squeezed into a thin film a pulsating pressure gradient of 10 MPa and a temperature of 20 ° C, 30 g of powder from grape seeds obtained by grinding grape seeds in a thin film at a pressure gradient of 70 MP and a temperature of 30 ° C and 21.5 g of malt powder legumes, malt obtained by grinding beans in a thin film under pulsating pressure gradient of 40 MPa and a temperature of 25 ° C, 3 g of banana flavor and ground.

Functional food product contains, wt.%: Fat-and-oil phospholipid product - 30; flavoring additives - 3; chitosan - 0.5; powder from squeezed squash - 15; grape seed powder - 30; powder from legume malt - 21.5.

The table shows the chemical composition of the physiologically functional ingredients of the inventive food functional product in comparison with the known.

From the above data it is seen that the claimed product has a high nutritional value in comparison with a known product.

Table Name of functional ingredients Famous product The claimed product Example 1 Example 2 Mass fraction, g / 100 g: protein lack of 15,64 14.11 phospholipids 91.10 25.17 30.01 dietary fiber lack of 25.17 23.10 Mass fraction of vitamins, mg / 100 g: FROM lack of 20.10 23.15 E lack of 14.15 12.75 A (β-carotene) lack of 10.75 13.00 PP lack of 2.45 2.40 P (routine) lack of 19.50 18.90 Mass fraction of trace elements, mg / 100 g: Selena lack of 0.20 0.18 gland 0.10 48.10 48.15 zinc lack of 11.50 10,20

Claims (1)

Functional food product containing plant phospholipids and flavoring additives, characterized in that the plant phospholipids contain an oil-and-fat phospholipid product obtained by quadrupling mixing preheated plant phospholipids with an organic solvent, adding 0.5-1.0% to the solvent before the third mixing a solution of citric acid in flooded acetone taken in an amount of 1.0-2.5% by weight of phospholipids, separation of the solvent from phospholipids, followed by their extraction with ethyl alcohol at a ratio of phospholipids - ethyl alcohol (1: 3) - (1: 7) and a temperature of 40-60 ° C with the formation of alcohol-insoluble and alcohol-insoluble fractions of phospholipids, separation of the alcohol-insoluble fraction of phospholipids from the alcohol-insoluble fraction of phospholipids and subsequent drying of the alcohol-insoluble fraction under vacuum to obtain an oil-fat phospholipid product, and additionally contains chitosan, powder from squeezed squash, obtained by grinding squeezed squash in a thin film with pulsating grad those pressures are 5-10 MPa and a temperature of 20-25 ° C, powder from grape seeds obtained by grinding grape seeds in a thin film at a pressure gradient of 60-70 MPa and a temperature of 30-40 ° C and powder from legume malt obtained by grinding bean malt in a thin film with a pulsating pressure gradient of 40-50 MPa and a temperature of 25-30 ° C with the following ratio of components, wt.%: fat-and-oil phospholipid product 25-30 flavoring additives 2-3 chitosan 0.5-1.5 squeeze powder 15-20 grape seed powder 25-30 bean malt powder rest