RU2385660C2 - Vegetable concentrate for functional drink "kazan-bionan-2" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to food industry, particularly to products for functional nutrition. Vegetable concentrate for a functional drink consists of vegetable raw material - dry concentrate of green tea, sweetener - bee honey, organic acid - citric acid, tomato paste, common salt and drinking water. Also drink concentrate additionally contains dry enzymatic amino-acid hydrolysate of fish "SFAG-2", linseed oil, potato starch, potion of root of Rhapohticum carthamoides, tarragon potion and sodium benzoate. Also for preparation of 1000 kg of finished product following amounts of components are taken: bee honey - 375.5 kg, dry concentrate of green tea - 2.5 kg, citric acid - 7.4 kg, potato starch - 42.0 kg, common salt 2.2 kg, tomato paste 224.9 kg, dry enzymatic amino-acid hydrolysate of fish "SFAG-2" - 3.7 kg, linseed oil - 3.7 kg, drinking water - 308.8 kg, potion of root of Rhapohticum carthamoides - 18.5 dm³, tarragon potion - 11.1 dm³ and sodium benzoate - 0.177 kg.

EFFECT: facilitating expanded assortment of functional concentrated product with health-improving effect to human organism, also increased biological value due to implementation of new complex additive with biological active properties at production.

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Description

The invention relates to the food industry, namely, products for functional nutrition.

The modern concept of human life support in an aggressive natural and social environment puts forward new requirements for the organization of the nutrition system.

The scientific basis of the new functional nutrition system is a worldwide recognized scientific concept explaining the root causes of most diseases. These include:

- disruption of the functional systems of the body, including: immune, hormonal, nervous, etc .;

- violation of cellular metabolism;

- violation of the composition and functioning of internal normoflora;

- general pollution of the body, including pathogenic microflora.

The new system of functional nutrition allows eliminating or minimizing the impact of the above harmful factors on the human body and returning its state of health to the original parameters laid down by nature.

A complete set of functional nutrition products contains several hundred vital nutrients and compounds (nutrients), including: protein products, carbohydrates, fats, vitamins, micro and macro elements, dietary fiber, etc. The introduction of these nutrients in the daily diet in the form of complex kits allows not only to balance the diet in calories and nutritional value, but also to provide an effective and prolonged healing effect on the body of each person, as well as significantly reduce the impact of integrated stress loads.

Known vegetable concentrate containing extractive substances of plant materials - a blend of extracts, including extractives of frankincense root, rose hips, nettle grass, tarragon herb, extract from echinacea herb, nutmeg extract, dry honey substances, Taurine dietary supplement, carbohydrate-containing the additive is granulated sugar and molasses, the organic acid is citric acid (see RU 2269278 C1, 02/10/2006).

The disadvantage of this concentrate is the lack of biological value.

The closest analogue is a concentrated product (vegetable concentrate) containing substances of vegetable raw materials, sweetener, organic acid, tomato paste, table salt and drinking water (see RU 2245081 C1, 01/27/2005).

The disadvantage of the closest analogue is a narrow spectrum of targeted preventive action.

The objective of the invention is to expand the range of concentrated product with a healing effect on the human body, as well as increasing its biological value through the use in the manufacture of a new complex additives with biologically active properties.

The problem is solved in that the vegetable concentrate for a functional drink, including vegetable raw materials, sweetener, organic acid, tomato paste, table salt and drinking water, according to the invention contains green tea dry concentrate as plant material, citric acid as organic acid, as a sweetener - bee honey and additionally contains dry sphag-2 fish enzymatic amino acid hydrolyzate, linseed oil, potato starch, tincture of root levzea saf orovidnoy, extract of tarragon, and sodium benzoate, comprising for the preparation of 1000 kg of finished product components in the following amounts:

Honey bee 375.5 kg Dry green tea concentrate 2.5 kg Lemon acid 7.4 kg Potato starch 42.0 kg Common salt 2.2 kg Tomato paste 224.9 kg Dry Enzymatic Amino Acid hydrolyzate fish "SFAG-2" 3,7 kg Linseed oil 3,7 kg Drinking water 308.8 kg Infusion of the root of the Leuzea safflower 18.5 dm ³ Tarragon infusion 11.1 dm ³ Sodium Benzoate 0.177 kg

The technical result of the invention is to impart functional properties to a concentrated product, to obtain a fortified product with high biological value. In addition, the product has an improved structure and rheological properties, as well as a balanced composition in the presence of essential substances, including fatty acid composition.

This technical result is achieved due to the qualitative and quantitative selection of components.

The dry enzymatic amine-containing fish hydrolyzate "SFAG-2" is intended for widespread use in the food industry in the production of various types of food products of adequate and functional nutrition as an enrichment agent with high-quality natural digestible amino acids (see AD Poverin. "Production of a dry enzymatic amine-containing hydrolyzate fish "SAG-2", w / l "Food industry", No. 1, 2006, pp. 64-68). For the industrial manufacture of the preparation “SFAG-2” high-quality, environmentally friendly fish raw materials - silver carp are used, without the addition of any chemical, biological or other additives and ingredients during the technological processing. The average content of basic amino acids contained in the finished product (g / 100 total protein): lysine - 6.2 ± 0.2; histidine - 1.5 ± 0.1; arginine - 1.3 ± 0.2; aspartic acid - 3.1 ± 0.1; trianine - 1.7 ± 0.1; series - 1.1 ± 0.1; glutamic acid - 6.8 ± 0.2; proline - 3.1 ± 0.1; glycine - 4.2 ± 0.1; alanine - 4.6 ± 0.2; cystine - 1.0 ± 0.1; valine - 3.2 ± 0.2; methionine - 1.2 ± 0.1; isoleucine - 2.7 ± 0.1; leucine - 6.5 ± 0.2; tyrosine - 2.0 ± 0.1; phenylalanine - 2.2 ± 0.1; tryptophan - 1.2 ± 0.1. The main organoleptic and physico-chemical characteristics of the dry enzymatic amine-containing fish hydrolyzate "SAG-2" are presented in tables 1 and 2.

Table 1 The main organoleptic indicators of "SFAG-2" Indicator Characteristic Appearance Fine powder, soluble in water Color Light beige to brown Smell and taste Specific, weak, characteristic of fish hydrolyzate

table 2 The main physical and chemical indicators of "SFAG-2" Indicator Indicator value Mass fraction of moisture,%, no more 8.0 Mass fraction of total nitrogen,%, not less 10.0 Mass fraction of amino acids to total nitrogen,%, not less than 50,0 Lower explosive limit, g / m ³ More than 65 Flash point, ° C 365 Auto-ignition temperature, ° С 535 Specific gravity, g / cm ³ 0.57 Organic nitrogen (Kjeldahl),% 8.9 Amine nitrogen, mg% 5740 Solubility in water, g / l 40

The fatty acid composition of flaxseed oil: oleic acid - 28%, linoleic acid - 20%, linolenic acid - 57%, and the oil also contains 113 mg% tocopherols.

The product is protected from contact with oxygen during production and storage by the introduction of a synergist - citric acid. This acid enhances the antioxidants present in linseed oil. It protects the tocopherols of this oil from accelerated oxidation, initiated by microimpurities of metals (Fe, Cu, etc.) and their fatty acid salts present in oils, and also has the ability to remove, for example, sodium salts of fatty acids. At the same time, citric acid enhances the effect of antioxidants present in dry concentrate of green tea and in dry concentrate of blueberries.

To stabilize the structural and mechanical properties in a heterogeneous system containing insoluble in water, including fatty constituents use gelatinized potato starch. Potato starch is a white amorphous, tasteless powder, most of all resembles flour, only if it is squeezed with fingers, it characteristically creaks. The gelatinized potato starch gives the effect of encapsulation and helps harmonize the taste in the finished product.

Dry green tea concentrate has tonic, antioxidant, antiseptic properties. Caffeine contained in green tea in combination with catechins accelerates the process of fat elimination, increases mental and physical performance, and regulates the general metabolism. Green tea tannins have the ability to increase the stability of blood capillaries. A dry concentrate of green tea containing catechins is able to protect membrane lipids and nuclear cell structures (DNA) from oxidation.

Honey is a very valuable dietary product that contains, in addition to easily digestible sucrose, other valuable nutrients. It has received due recognition and is used in modern clinics and medical institutions. The composition of honey includes more than 300 components - organic acids and their salts, nitrogen compounds, minerals, carbohydrates, vitamins, enzymes, higher alcohols, essential oils, phospholipids, sterols, more than 20 amino acids, including all irreplaceable. By the content of enzymes, honey is one of the first places among food products. The composition of honey includes more than 15 enzymes that catalyze redox, hydrolytic and other processes. The content of minerals in bee honey in the amount of some mineral salts is almost the same as their content in human serum. Honey contains potassium, calcium, sodium, magnesium, iron, phosphorus, etc., the vitamin composition of honey includes ascorbic acid, tocopherol, carotene (provitamin A), B ₂ (riboflavin), B ₅ (pantothenic acid), B ₉ ( folic acid), B ₆ (pyridoxine), H (biotin), PP (nicotinic acid), B ₁ (thiamine) and others. Honey has a beneficial effect on the gastrointestinal tract, on the cardiovascular system (with atherosclerosis, coronary heart disease, heart neurosis).

Tomatoes are an ideal food to make up for the loss of minerals. They contain potassium (useful for the heart, helps to remove excess fluid from the body), magnesium (helps the body adapt to the cold), iron (recommended for anemia), zinc (necessary for the growth of skin cells, hair and wound healing), calcium (strengthens bones ), phosphorus (participates in metabolic processes). Tomatoes contain a large amount of organic acids, which are necessary for our body to function properly.

Tomatoes contain (in different quantities) quite a lot of vitamins - B ₁ , B ₂ , B ₃ , B ₆ , B ₉ , E, but most of them have vitamin C. 100 g of ripe tomatoes cover a quarter of the adult's need for it. Tomatoes contain a substance such as lycopene. This organic compound that gives the fruit a rich red color is a very strong natural antioxidant (superior in its properties to recognized “free radical catchers” like vitamins C and E). In addition, the same lycopene significantly reduces the risk of developing cardiovascular disease. Not only fresh tomatoes affect the body, but also many other products, such as ketchup, tomato sauce, tomato paste, etc. All have been shown to be effective in reducing the risk of cancer. Cooking did not affect the protective effect of the products.

Sodium benzoate was used as preservatives. Introduction to the composition of sodium benzoate at the stated ratio can reduce the pH of the medium to increase the effectiveness of the preservative effect, which allows to increase the shelf life of the sauce. A decrease in the amount of sodium benzoate introduced will lead to the propagation of undesirable microorganisms, and an increase in the quantity will lead to a change in taste.

An infusion of safflower-root leuzea stimulates the central nervous system.

Tarragon infusion. Tarragon has a strong anise-like odor. Tarragon is used to increase appetite, as well as for diseases of the walls of blood vessels.

In this composition, the above components not only enrich the product with their inherent properties, but also the joint use of the components provides a synergistic effect due to their mutual influence on each other and enhancing the action of each function.

The vegetable concentrate is prepared as follows.

For preparation, components are used in the declared amounts: bee honey - 375.5 kg, dry green tea concentrate - 2.5 kg, citric acid - 7.4 kg, potato starch - 42.0 kg, table salt - 2.2 kg, tomato paste - 224.9 kg, dry enzymatic amino acid hydrolyzate of fish "SAG-2" - 3.7 kg, linseed oil - 3.7 kg, drinking water - 308.8 kg, infusion of safflower root root - 18.5 dm ³ , tarragon infusion - 11.1 dm ³ , sodium benzoate - 0.177 kg. The consumption of all components is given taking into account losses arising in the process of obtaining the finished functional powder product.

With constant stirring, the calculated mass of bee honey preheated to 35-40 ° C is added to the tomato paste. To the resulting mass with stirring add tincture of tarragon and tincture of the root of the safflower Leuzea. The finished liquid semi-finished product is mixed to obtain a homogeneous mass.

Prepare a dry semi-finished product. Salt, citric acid, green tea concentrate and fermented amine-containing fish hydrolyzate "SAG-2" are mixed. The resulting dry semi-finished product is mixed for 20-30 minutes to uniformly disperse the components.

Potato starch is mixed with water, then gelatinized and then cooled.

Then the pasteurized paste is mixed with linseed oil to achieve uniform dispersion. Next, a liquid semi-finished product is added, and then a dry semi-finished product. The introduction of dry components in an environment containing liquid components, contributes to the intensification of the wetting process of dry components with its subsequent dissolution.

The finished concentrate is mixed to achieve a homogeneous mass.

To stabilize the structural and mechanical properties, the concentrate is homogenized and passed through a pasteurizer at a temperature of 70-75 ° C. The yield of the finished product is 1000 kg.

Vegetable concentrate for the functional drink "KAZAN-BIONAN-2" is used when diluted with drinking water in a ratio of 1: 3. The daily requirement for the specified product is calculated individually, depending on gender, age, health status and a number of other signs.

According to the composition and balance of the content of amino acids, fats, carbohydrates, vitamins, dietary fiber and mineral elements, 50.0 grams of the KAZAN-BIONAN-2 vegetable concentrate for functional drink correspond to 1/3 of the daily intake. In terms of taste, the product has a tomato flavor dominant and is part of the daily set of special food - “breakfast-lunch-dinner”, used in the middle of the day.

The claimed product is capable of playing the role of a highly effective adaptogen, biocorrector, immunomodulator and biostimulator. By its nutritional value and prophylactic indicators, it is intended to carry out a series of measures to radically improve the quality and nutrition structure of various categories of the population, and primarily children, military personnel and patients of health-improving institutions.

Claims (1)

Vegetable concentrate for a functional drink, including plant material, sweetener, organic acid, tomato paste, table salt and drinking water, characterized in that it contains a dry concentrate of green tea as plant material, citric acid as an organic acid, and sweetener as an organic acid honey bee, and additionally contains dry enzymatic amino acid hydrolyzate of fish "SAG-2", linseed oil, potato starch, infusion of safflower root root, tarragon infusion and sodium benzoate containing components for the preparation of 1000 kg of the finished product in the following quantities:
Honey bee 375.5 kg Dry green tea concentrate 2.5 kg Lemon acid 7.4 kg Potato starch 42.0 kg Common salt 2.2 kg Tomato paste 224.9 kg Dry Enzymatic Amino Acid hydrolyzate fish "SFAG-2" 3,7 kg Linseed oil 3,7 kg Drinking water 308.8 kg Infusion of the root of the Leuzea safflower 18.5 dm ³ Tarragon infusion 11.1 dm ³ Sodium Benzoate 0.177 kg