RU2385102C1 - Food emulsion with health-improving effect "einare" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to methods of production of food products in the form of emulsion. Food emulsion with health-improving effect includes the following in wt %: complex of oils of vegetable and marine origin Eikolen - 7.0-11.0 and LATL - 0.9-1.1, soy-bean lecithin 1.8-2.2, sorbic acid - 0.45-0.55, glycin - 1.3-1.65, table salt as 0.9% aqueous solution for infusions is the rest.

EFFECT: invention enables to obtain a food product intended for health-improving diet and preventive action on improving metabolic functions of the body, protecting the body from dyscrasia of the gastrointestinal tract and capable of satisfying needs of the body for physiologically active substances.

2 cl, 1 tbl, 2 ex

Description

 The invention relates to the food industry, and in particular to methods for producing food products in the form of an emulsion, intended for healthy nutrition and prophylactic effects on improving the metabolic function of the body, protecting the body from impaired gastrointestinal homeostasis and having the ability to satisfy the body's needs for physiologically active compounds.

In recent years, great attention has been paid to the creation of food products of therapeutic and prophylactic effects on the body. These are health drinks, medicinal herbal remedies, herbal teas, food emulsions, etc. For example, in RF patents No. 2246881 [A23L 2/00, publ. 2005.02.27], No. 2058680 [A23L 2/00, 1996.04.20] a health-improving drink is proposed that allows one to improve the well-being of middle-aged and older people, increase resistance to diseases, and maintain vital functions of the human body under conditions of professional and environmental stress.

According to the application of the Russian Federation No. 2003125798, [A23L 1/30, 2005.02.20], health-improving foods and drinks provide for the enrichment of the latter with mineral additives (substances, additives, compositions), which contain fluorine-containing substances that provide for the correction of the population’s nutrition taking into account seasonal and age-related needs of the human body and climatic, biogeochemical, geophysical characteristics of the place of life, and to improve consumer properties in the composition can be additionally introduced vitamin NN, albumin, components of plant and animal origin in prophylactic doses.

MUDRASANA therapeutic and health-improving dietary supplement according to the application of the Russian Federation No. 2005134602 [A23L 1/30, 2007.05.20], designed to improve the metabolic function of the body, includes biologically active substances of marine and vegetable origin, such as sea urchin caviar, cavity fluid and shell of a sea urchin, flower honey, Japanese dioscorea (root), atractylodes oval (root) in recommended ratios.

Known food emulsion, including in prescription quantities vegetable oil, animal protein - heat-treated milk of fish of salmon or cod species, salt, food acid - acetic or citric, water, mustard, sugar, dyes, flavorings, such as mushrooms, onions, nutmeg, paprika, pepper, caraway seeds, dill, garlic and antiseptic - Sobinic acid or sodium benzoate [US Pat. RF №2110192, A23L 1/24, 1998.05.10].

A food emulsion is obtained by heating fish milk to a temperature of 85-110 ° C for 2-45 minutes, grinding, mixing, introducing vegetable oil, homogenizing and stabilizing the food emulsion during storage by adding antiseptics or heating. With the addition of salt, a solution of acetic or citric acid, sugar, and / or mustard, and / or dye, and / or flavoring and / or antiseptic can be simultaneously added to the emulsion.

The proposed emulsion is an emulsion of the mayonnaise type, allows you to expand the range of food emulsion products that are healthy, has high biological efficiency and increased digestibility by the human body, but it does not have therapeutic and prophylactic and healing properties.

Known food emulsion, taken as a prototype, including refined deodorized vegetable oil, egg powder, milk protein, granulated sugar, iodized sodium chloride, mustard powder, 70% acetic acid, vitamins A, D, E, B1, B2; PP, B5; B6, B12, C, H, potassium sorbate, monosodium glutamate, 5% emulsion beta-carotene, lactose, monoglycerides, potato or corn starch, baking soda and water [US Pat. RF №2231270, A23L 1/24, 2004.06.27]. 3 variants of a food emulsion product are proposed: low-calorie, medium-calorie, high-calorie, all of the listed components for each type of food emulsion product are taken in certain proportions.

The presence in the food emulsion product along with water, oil, flavoring additives of lactose, 12 vitamins and beta-carotene ensures its high biological effectiveness and increased digestibility by the human body. The presence of a complex of vitamins provides a synergistic effect when the action of one vitamin is enhanced by the action of others, in particular, the antioxidant function of vitamins C, E, A and beta-carotene is enhanced. Lactose-containing globulin is a natural antibiotic that protects the body from harmful microbes. The emulsion is obtained by thoroughly mixing to a homogeneous consistency of the starting components, then, during homogenization, vegetable oil is gradually introduced, a solution of acetic acid is added, homogenized and emulsified in a mechanical emulsifier.

The specified composition allows you to increase the biological activity of the product due to the synergistic effect of the use of vitamins, to ensure the maintenance of normal functional activity of organs and body systems with an increasing proportion of fats that are converted into cell energy, to expand the range of food emulsion products that are healthy, stable during long-term storage.

The disadvantages of this emulsion include an increase in body fat on the collagen tissues of the human body, since it does not contain the necessary substances that ensure the transfer of saturated fatty acids into human cell energy. This causes an increase in low-density cholesterol, which increases the risk of cardiovascular disease, and, moreover, does not show the function of protecting the body from disorders of the gastrointestinal homeostasis.

The objective of the invention is to expand the assortment of health-improving nutritional products impact on the body.

The problem is solved by creating a food emulsion of health-improving action, including a complex of oils of plant and marine origin - Eikolen and LATL, soy lecithin, sorbic acid, glycine, table salt in the form of a 0.9% aqueous solution for infusion in the following ratio, wt.%:

oil complex: Eikolen 7.0-11.0 LATL 0.9-1.1 soya lecithin 1.8-2.2 sorbic acid 0.45-0.55 glycine 1.3-1.65 sodium chloride in the form of a 0.9% aqueous solution for infusion rest

The food emulsion may additionally contain food additives and / or flavorings in an amount of 1-10 wt.%, Which are used as vanilla, cocoa butter, strawberry, orange syrup, tomato paste.

The use of oil in the proposed composition - Eikolen (St. No. 77.00.23.3.U.4076.10.04.08.10.04) - allows to prevent the violation of homeostasis of the body, it contains a highly active complex of two main Omega-3 PUFAs isolated from natural fish oil, and also alpha linolenic fatty acid and is the main Omega-3 PUFA. Due to the high concentration of Omega-3, Eikolen provides the daily human need for these most important biologically active substances.

LATL is a biologically active food supplement (St. No. 77.99.23.3. U.7516.12.04 of December 22, 2004), is an antioxidant complex and an additional source of vitamin E, selenium, omega-3 polyunsaturated fatty acids. It contains fish oil Eikonol, linseed oil, lecithin, selenium, citric acid, vitamin E.

Lecithin is the collective name for a mixture that includes more than a dozen phospholipids (SEZ No. 77.99.02.916. D.003771.06.03 of 06/04/2003) It is used as glycine for mental and physical overload, functional disorders of the central nervous system, while reducing performance.

Sorbic acid is a natural preservative, has a high antimicrobial effect, does not have toxicity and does not change the organoleptic properties of the products. It has a beneficial effect on the body, increases the immunological reactivity of the body.

Sodium chloride is used as a solution for infusion of isotonic 0.9% (P.002134 / 01-2003) - 85%.

Einare food emulsion is prepared as follows.

Weigh the components of the mixture in accordance with the recommended amounts in the capacity of the mixer-emulsifier: Eikolen - 100 g, LATL - 10 g, lecithin - 20 g, glycine - 15 g, sorbic acid - 5 g, aqueous solution of sodium chloride - 850 g. The mass is mixed to a homogeneous state for 10-15 minutes at 20-25 ° C and 1000 rpm, and then emulsified at 10000-20000 rpm for 20 minutes to obtain a homogeneous mass. The emulsion can be packaged in glass or plastic containers and stored at a temperature of not more than 4-7 ° C for 1-1.5 months.

Among the advantages of the present invention is that it allows you to get a food product that has a healing effect as it enters the stomach, immediately after its intake, providing a preventive protective effect on the walls of the stomach, and in the presence of ulcerative lesions and other wall defects in the latter stomach due to the presence in its composition of easily digestible forms of physiologically active substances - polyunsaturated fatty acids and lecithin.

The healing effect of the energy drink obtained by the proposed technology was tested in the conditions of the Moscow Children's Clinical Hospital of St. Vladimir (Rusakovskaya Hospital) and in the Medical Unit No. 1 of Kaliningrad and is provided with a course intake of 100 g per day or every other day for 1 month. The energy value of the product is about 120 Kcal, quickly absorbed by the body, which is very important for athletes in the competitive period. According to studies, each PUFA-ω-3 molecule is converted into 138 ATP molecules in the body, which is 3.6 times more effective than carbohydrates or proteins. The effectiveness of the claimed emulsion is confirmed by the results of members of the Russian national teams in swimming and biathlon and the conclusions of the Research Institute of Physical Culture and Sports of the Russian Federation.

The effectiveness of this food emulsion is tested in people with signs of gastric ulcer. The improving effect of the emulsion was tested in the conditions of the Moscow Children's Clinical Hospital of St. Vladimir (Rusakov Hospital) and in the Medical Unit No. 1 of Kaliningrad and is provided by the course of oral administration of the emulsion on an empty stomach 100 g per day, or every other day for 10-14 days, or 50 g for 1 month.

Example 1

Young man M., 12 years old, was admitted with complaints of pain in the abdominal region. Diagnosis revealed gastric ulcer. The child was recommended to include the Einar drink in the diet.

The drink was taken on an empty stomach in a dose of 50 ml, after which the child was offered active games on the floor with horizontal movement of the body and turns along the longitudinal axis, which allowed the drink to be distributed over the entire surface of the stomach and protect it from contact with aggressive gastric juice. Daily two-hour procedures contributed to the elimination of pain after three days and the healing of ulcerative defects on the twelfth day. The child was discharged in satisfactory condition. A control study conducted a month after treatment revealed the organization of healed ulcerative defects, morphological studies and electron microscopy revealed an increase in the phenomena of cellular immunity, blood supply and accelerated repair at the edges of the ulcer.

Example 2

A 47-year-old man with pain in the abdominal cavity was prescribed prophylactic intake of the Einar emulsion drink with the Eikolen content of 7, 10 and 15% 100 ml once every 3 days.

It was established that the Einare food emulsion in all cases had a positive effect, and the maximum effect was achieved when the Eikolen content in it was 10%. A decrease in this level to 7% led to a noticeable increase in the timing of taking the emulsion (from 12 to 20 days), and an increase in the concentration of Eikolen to 15% did not reduce the duration of the course of prevention. The optimal level of Eikolen concentration in the emulsion is 10% (Table 1).

In total, under the proposed methodology for the treatment of ulcerative defects using an energy drink based on Eikolen emulsion, there were 30 patients aged 12 to 78 years.

The average time for correction of violations in case of duodenal ulcer was 10-12 days, and stomach ulcers 14-16 days.

Studies of acid-forming and motor-evacuation functions of the stomach, conducted before and after taking Einare, did not reveal significant changes, which allowed the use of the Einare emulsion as a preventive course.

The results obtained became the basis for studying the possibility of using the resulting emulsion with new additives for solving other preventive tasks.

The proposed food emulsion provides, when ingested, the maximum preservation of the amount of biologically active substances, has a convenient consumer form for use and storage, and has high manufacturability even in mass production.

Among the advantages of the proposed food emulsion is that the resulting product has a targeted healing effect immediately after its administration due to the presence in its composition of easily digestible forms of physiologically active substances that are severely deficient for modern humans. Moreover, the proposed product has a positive effect on improving the metabolic function of the body, protects the body from disturbances in the homeostasis of the gastrointestinal tract, as well as on the composition and hemorheological parameters of the blood, and has the ability to satisfy the body's needs for physiologically active compounds.

Table 1 The influence of a combination of qualitative and quantitative features on the claimed technical result No. p / p Indicators Variants of concentrations in wt.% And technical result I II III IV V one Eikolen 5,0 7.0 9.0 11.0 13.0 The speed of elimination of violations is half as low as in option III Normal rate of repair Normal rate of repair High rate of repair High repair rate at option IV level 2 LATL 0.8 0.9 1,0 1,1 1.3 Lack of antioxidant activity, peroxide increase Peroxide value is normal Peroxide value is normal High activity. Peroxide value is normal High activity at option IV level 3 Soya lecithin 1,6 1.8 2.0 2.2 2,4 Low emulsion stability. Shelf life less than 30 days Normal stability of the emulsion. Shelf life 30-35 days High stability of the emulsion. Shelf life 40 days High stability of the emulsion. Shelf life 45 days High stability of the emulsion. Shelf life 45 days. Rise in price four Sorbic acid 0.4 0.45 0.50 0.55 0.60 Inadequate conservation. Shelf life 20 days Normal preservation. Shelf life 30 days Good preservation. Shelf life 30 days High preservation. Shelf life 45 days High preservation. Shelf life 45 days. Rise in price 5 Glycine 1.20 1.30 1.45 1.65 1.80 The lack of stability of the emulsion. Stratification on the 25th day Normal stability of the emulsion 40 days Good emulsion stability 45 days High stability of the emulsion 50 days High stability of the emulsion 50 days. Rise in price 6 0.9% NaCl solution 91 88.55 86.05 84.5 80.9 Liquid consistency Consistency is normal Normal Normal Normal Result Does not provide efficiency Normal efficiency Good performance High efficiency Cost increase without efficiency gains

Claims (3)

1. Food emulsion of health-improving action, including a complex of oils of plant and marine origin - Eikolen and LATL, soy lecithin, sorbic acid, glycine, sodium chloride in the form of a 0.9% aqueous solution for infusion in the following ratio, wt.%:
oil complex: Eikolen 7.0-11.0 LATL 0.9-1.1 Soya lecithin 1.8-2.2 Sorbic acid 0.45-0.55 Glycine 1.3-1.65 Salt in the form of 0.9% aqueous solution Rest 2. The food emulsion according to claim 1, characterized in that it further comprises food flavoring and / or flavorings in an amount of 1-10 wt.%. 3. The food emulsion according to claim 2, characterized in that vanilla, cocoa butter, strawberry, orange syrup, tomato paste are used as food and flavoring additives.