RU2529155C1 - "chocosport" sport alimentation chocolate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: sport alimentation chocolate includes the following initial components, wt %: ground cocoa - 29.0-30, cocoa butter - 12.0-12.5, milk whey dry concentrate - 9.8-10.5, L-carnitine - 0.5-0.6, creatine - 1.8-2.0, isomaltulose - balance. The invention allows to produce chocolate consumption whereof before physical strain allows to create significant and easily available energy reserve in the organism with sportspeople and people engaged in heavy manual labour; the invention allows to additionally ensure conditions for efficient generation of bioenergy due to mobilisation of internal resources of the organism proper, primarily, those of fat stores in place.

EFFECT: reliable energy base for sportive stamina achievement is formed; chocolate consumption makes it possible to mobilise critical concentration of sportspeople's physical and will efforts which is required for the desirable sport result achievement at a critical moment of sport training and competition; the set of nutrients contained in the chocolate composition allows to achieve quick and efficient recovery of the organism having undergone physical activities.

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Description

The invention relates to food, in particular confectionery, industry and can be used for the production of chocolate used as specialized nutrition for athletes.

Modern sport with its intense physical and psychological stress makes very high demands on the state of the body of athletes. This, in particular, leads to the need to use products specially created for this purpose in their diet.

Their main purpose is that, in addition to the direct compensation of athletes significantly increased compared with the average level of energy costs, they are designed to provide additional intensification of the bioenergy generation process in the process of training and competition, thereby significantly enhancing the speed and power capabilities of athletes.

An important task to be solved with the use of specialized products of intense sports nutrition is also to weaken the negative effects on the body of the effects of physical and mental stress constantly experienced by athletes, as well as accelerate the process of recovery of the body after transferred loads in order to maintain physical and psychological shape and ensure sports longevity.

A known method of producing chocolate enriched with vitamins B ₁ , B ₁₂ , PP, C, fiber, organic acids, essential oils, pectin substances, as well as salts of potassium, calcium, magnesium, phosphorus and iron, obtained by sprinkling or spraying on the surface of chocolate blanks in the process of cooling them until the hardening is completed in a specially prepared citrus peel [RF Patent No. 2404681, cl. A23G 1/30].

The disadvantage of this method is the limited enrichment of chocolate with biologically active substances, due to their possible presence in the composition of the peel of the types of citrus used in the proposed method. In addition, there is a significant decrease in the organoleptic characteristics of the resulting chocolate as a result of the appearance of insoluble coarse particles of citrus peel in its composition.

A known method of enriching chocolate with biologically active substances contained in 14-55 vol.% Water-alcohol tincture of biomass ginseng strain BIO-2. The enrichment of chocolate is carried out by introducing this tincture with a solids content of 2-6 wt.% In the form of an aerosol in a stream of powdered chocolate cake mix. Tincture of ginseng biomass in an amount of 0.1-0.5% by weight of the product is added before diluting the semi-finished product with the remainder of the cocoa butter [RF Patent No. 2061311, cl. A23G 1/00].

The disadvantages of the proposed method are the low achieved degree of chocolate enrichment, which according to the proposed method is carried out by the aerosol method, as well as the limited effect of the physiological effect on the human body of biologically active substances contained in the water-alcohol tincture of biomass ginseng strain BIO-2.

A known method of producing chocolate based on the use of granular sweetener, which includes 10-90 wt.% Maltitol, 9-89 wt.% Lactitol and 1-55 wt.% Polydextrose [RF Patent No. 2254029, class. A23G 1/00].

The disadvantage of the claimed method is the occurrence during consumption of the developed chocolate, containing in its composition as a substitute for sucrose a large amount of maltitol, unusual for chocolate, a noticeable cooling effect.

In addition, the use of large amounts of partially fermentable carbohydrates in the gastrointestinal tract in the human diet, such as maltitol, lactitol and polydextrose, can lead to poor functioning, leading to bloating, colic, flatulence and loose stools, and in severe cases and diarrhea.

Closest to the proposed technical solution is a method for the production of chocolate enriched with biologically active substances belonging to the group of bioflavonoids [RF Patent No. 2211576, cl. A23G 3/00]. The bioflavonoid complex used in the invention has in its composition, wt.%: Dihydroquercetin - 87-95; dihydrocampferol - 3.5-9.5; naringenin - 0.5-1.3; erioditctiol - 0.9-2.1; pinocembrin - 0.04-0.10.

The proposed set of flavonoids is obtained from wood of Daurian or Siberian larch based on the use of industrial chromatography methods. It is introduced into the prescription mixture at the stage of mixing the prescription components in an amount of 0.05-0.5% with respect to the mass fraction of fat in chocolate.

The disadvantage of the proposed method is the narrowness of the functional effects of the claimed product on the human body, mainly associated with the possible prevention of the harmful effects of free radicals formed during intense physical exertion on cellular structures.

Using the proposed product as a specialized food product for athletes does not allow creating the necessary complexness of the positive effect of product consumption on the athlete’s body during and after the cessation of intense physical exertion.

The method of producing a bioflavonoid complex from non-food raw materials (wood) proposed in the invention also imposes very stringent, difficult to implement requirements on the methods of purification and quality control of the preparation used to produce enriched chocolate as a source of biologically active substances.

The task to which the proposed technical solution was directed is to create a specialized nutrition product for athletes and people who are constantly experiencing high physical exertion, designed to effectively compensate for their energy costs, increase the speed-power potential of the body and intensify the process of its recovery after volume training or competitions

The technical result achieved is the creation of a chocolate composition enriched with biologically active components useful for the body of athletes with the necessary functional characteristics. An important feature of the claimed product is that the carbohydrate base in it is a soluble digestible carbohydrate having a reduced glycemic index.

The technical result is achieved by the fact that chocolate for sports nutrition "Shokosport", according to the invention, includes the following content of the starting components, wt.%:

cocoa mass - 29.0-30.0;

cocoa butter - 12.0-12.5,

dry whey concentrate - 9.8-10.5;

L-carnitine - 0.5-0.6;

creatine - 1.8-2.0;

isomaltulose - the rest.

Achievement of the claimed technical result is based on the use of components in chocolate that are present in balanced amounts in the product and provide the need for a healthy person to consume increased amounts of long-term energy carriers, plastic substances and scarce micronutrients that regulate the process of bioenergy generation in the body during intense physical effort .

The positive effect of the consumption of Shokosport chocolate on the human body is due to the presence in its composition of a significant amount of cocoa liquor containing an important group of flavonoids. The effect of these substances on the human body is complex.

The flavonoids that make up Shokosport chocolate, in particular, normalize the functions of such an important blood element for athletes as platelets, preventing them from sticking together and preventing the formation of blood clots in the vessels of the heart and brain during intense physical exertion.

The effect of cocoa liquor in this case is similar to the action of aspirin, but without side effects due to the acidic nature of this compound. The consumption of Shokosport chocolate, which contains a significant amount of grated cocoa, as a result contributes to the normal course of physiological processes important for athletes, such as strengthening blood vessels, improving their throughput and reducing the likelihood of blood clots.

Flavonoids contained in the developed product are also effective antioxidants, preventing the negative effects of free radicals on the human body and thus inhibiting possible disturbances in the processes of intracellular metabolism.

Cocoa liquor also contains mineral nutrients such as calcium, magnesium and phosphorus. Calcium strengthens the strength of bone tissue, magnesium regulates the processes of cell metabolism, phosphorus is part of a number of signaling molecules, with the help of which the brain controls the metabolic processes in the body, as well as its psycho-emotional state.

The presence of cocoa liquor in the composition of “Shokosport” chocolate in an amount of 29.0-30.0 wt.% When taken for 1.0-1.5 hours before an intense training or competition allows us to provide the body’s need for contained in this product is a complex of physiologically significant nutrients. The above range of cocoa liquor content in the product also allows you to provide high sensory characteristics of chocolate "Shokosport".

Cocoa butter, a significant proportion of which is introduced into the free chocolate of Shokosport, makes a significant contribution to the total energy value of the product. It is relatively larger than for all other nutrients that make up this product, and for this component is 9 kcal / g.

Cocoa butter has a whole range of functional characteristics that are beneficial to people's health, especially valuable for people who play sports intensively. The components of cocoa butter actively affect blood vessels, increasing their elasticity, stop the development of varicose veins. They enhance cerebral circulation and improve immunity. With caffeine in its composition, cocoa butter has tonic properties and promotes the healing of sports injuries.

The introduction of cocoa butter in the composition of “Shokosport” chocolate in the amount of 12.0-12.5 wt.% Allows to increase the presence of physiologically valuable vegetable fat in the product and increase the energy value of Shokosport chocolate as a sports nutrition product. The above range of cocoa butter content in the product also makes it possible to create the necessary rheological characteristics of the chocolate mass during the molding of chocolate.

The carbohydrate component in the Shokosport chocolate recipe is represented by an innovative food product - isomaltulose.

This naturally occurring nutrient (found in honey and sugarcane), like sucrose traditionally used to make chocolate, belongs to disaccharides and, like sucrose, consists of fragments of glucose and fructose molecules. In the isomaltulose molecule, these simple sugars are connected, however, by a different type of chemical bond, which largely determines the physicochemical and nutritional characteristics of this substance that are different from sucrose [1, 2].

The main difference between isomaltulose and sucrose, from the standpoint of nutritional science, is that the chemical bond existing in the isomaltulose molecule between glucose and fructose fragments is much more resistant to the hydrolysis reaction, compared to a similar bond in the sucrose molecule. As a result of this process, the same amounts of glucose and fructose are formed and absorbed, providing isomaltulose with an energy value similar to sucrose - 4 kcal / g.

An important physiological consequence of the process of delayed hydrolysis of isomaltulose is a decrease in the glycemic and insulin response of the body when it is consumed. The glycemic index of isomaltulose is much lower than for sucrose, in which it is in the range of 75-78. The glycemic index of isomaltulose, depending on the conditions of its consumption, is estimated as being in the range from 11 to 32 [1, 2].

As a result, isomaltulose can be a long-term source of bioenergy in the body of an athlete or a person engaged in heavy physical labor, providing him with high physical endurance during prolonged and intense physical exertion.

The consumption of isomaltulose against the background of physical activity also leads to the intensification of the utilization of fats in the body for the production of bioenergy. This allows us to attribute isomaltulose to the group of means to combat overweight, which is one of the important prerequisites for achieving success in a number of sports.

An important advantage of isomaltulose, as an integral part of sports nutrition products, is that it is included in this group, called the “friend of the teeth”. This is due to the fact that isomaltulose does not cause tooth decay, reduces the formation of harmful acids and plaque in the oral cavity. Ultimately, this has a positive effect on the overall health of athletes.

Isomaltulose has a clean, sweet taste, without any incidental aftertaste or aftertaste. Its sweetness is about 60% with respect to the sweetness of sucrose, which creates a soft peculiar taste for food products based on it.

The presence of isomaltulose in the composition of Shokosport chocolate in the range of 22.2-23.5 wt.% Allows you to achieve the required content of the low glycemic carbohydrate component of chocolate for its use as a sports nutrition product, which allows to increase the duration and intensity of the training process and increase the endurance of athletes. With the above range of isomaltulose content in the composition of Chocolate “Shokosport”, the usual taste of chocolate is achieved and a traditional complex of its other consumer characteristics is created.

It is known that physical activity significantly increases the body's need for protein in athletes. It is necessary, first of all, to ensure the process of muscle growth and restoration of the structure of muscle fibers, a significant proportion of which is damaged after intense physical exertion.

Protein is present in milk varieties of chocolate, in the formulation of which it is part of milk powder or cream powder. The amount of it in this case is relatively small, since the mass fraction of protein in whole milk powder does not exceed 25%.

Protein in milk powder is necessarily accompanied by milk fat, whose nutritional characteristics are noticeably inferior to cocoa butter, as well as a carbohydrate such as milk sugar or lactose, which, according to experts, cannot be absorbed by about 16-18% of Russian residents. For this group of people, lactose intake can have negative consequences, causing diarrhea, pain and bloating.

As part of Chocolate Shokosport, the protein component is represented by a natural, complete protein - whey protein concentrate. The purity of this component in terms of protein is 80-85%. Protein product with this degree of purity, evaluated by protein, has the most pleasant taste among the other protein compositions.

Whey protein is a water-soluble component of milk protein. Its amino acid composition, according to available studies, is the closest to the amino acid composition of human muscle tissue. About 14% of whey proteins are found in the form of hydrolysis products - amino acids or low molecular weight protein fragments, which act as digestive stimulants.

Whey protein has high biological qualities associated with the fact that it is easier and faster than other sources of protein to be absorbed by the human body, immediately providing, for example, the process of muscle tissue restoration.

Due to the peculiarities of its production technology, whey protein concentrate contains a relatively small amount of milk fat and lactose, which leads to the prevention of any possible negative consequences when consuming the final product based on it - chocolate.

As a result of the balanced formulation of the claimed product, which is characterized by a large ratio: non-protein energy / protein nitrogen, whey protein contained in Chocolate "Shokosport", after its consumption is used for its main purpose - to ensure the process of growth and regeneration of muscle tissue.

Whey protein, which is part of Shokosport chocolate in the amount of 9.8-10.5 wt.%, When taking Shokosport chocolate as a pre-workout complex makes it possible to use it to start the process of operative regeneration of damaged muscle fibers directly in the process of physical loads. In addition, the presence of whey protein in the above range of values has a positive effect on the taste of the product, providing its pleasant milk flavor.

The powerful energy potential of Shokosport chocolate, due, inter alia, to the presence in its composition of a significant proportion of healthy vegetable fat in the form of cocoa butter, can be realized, however, only if the conditions for its effective absorption for the purpose of generating bioenergy in the body are ensured.

One of the important prerequisites for solving this problem is the presence of L-carnitine in the developed product. The physiological significance of this biologically active compound lies in the fact that it helps transport fatty acids formed after enzymatic breakdown of fats during digestion into the mitochondria of cells, where they become a source of bioenergy during their oxidation [3].

The presence of Z-carnitine in the composition of “Shokosport” chocolate provides the athlete’s body after its consumption with a long and effective influx of bioenergy due to its most energetically significant source - fats.

The presence of L-carnitine in the composition of Shokosport chocolate in an amount of 0.5-0.6 wt.% With a chocolate consumption rate of 50 g / day provides 83.3-100% of the adequate daily intake of L-carnitine recommended for athletes and people engaged in heavy physical labor.

In a number of sports for successful performances, however, along with the possession of sports performance, the decisive factor is the body's ability to develop maximum effort in a limited period of time.

In the course of special studies, it was found that the presence of a sufficient amount of such a natural biologically active component as creatine in the cells of the heart muscle and muscle tissue was found to be of great importance during this kind of short-term physical exertion.

Creatine, which is part of Shokosport chocolate, is designed to increase the speed and power of physical efforts with the participation of the base system in this case based on adenosine triphosphate (ATP) [4].

A prerequisite for the regeneration of the ATP molecule used in the process of bioenergy release is the mandatory participation in this process of the energy-rich creatine phosphate molecule synthesized based on creatine.

The presence of creatine in the composition of Shokosport chocolate makes it possible to achieve increased athletic performance in explosive sports, characterized by the presence of short-term, but very intense physical exertion.

Creatine, presented in the composition of chocolate "Shokosport" in an amount of 1.8-2.0 wt.%, Provides when taking 50 g of chocolate per day from 90 to 100% of the adequate daily requirement for this physiologically active nutrient.

The inventive chocolate Shokosport prescription composition, in general, is characterized by a balanced character in the content of fat, protein and carbohydrate components, as well as in the composition, quantitative content and ratio of biologically active components necessary for the body of athletes and people engaged in heavy physical labor.

Chocolate production "Shokosport" is carried out in the following way.

First, raw materials and semi-finished products are prepared: cocoa liquor, cocoa butter, isomaltulose, dry whey concentrate, as well as the biologically active ingredients used - L-carnitine and creatine. The necessary raw materials are mixed in a prescription mixing station. Dosing of prescription components is carried out by the gravimetric method in accordance with the recipe.

The chocolate mass is then ground to obtain a powdery semi-finished product, which, after grinding, is diluted with the remaining part of the cocoa butter according to the recipe. The resulting chocolate mass is then sent for conching, tempering and molding.

Example 1. For the preparation of chocolate, the components are taken in the following ratio, wt.%:

Chocolate component The content in the formulation, wt.% The consumed amount with a daily intake of 50 g of product, g Grated cocoa 29.0 14.5 Free Cocoa Butter 12.0 6.0 Isomaltulose 46.9 23.5 Whey concentrate 9.8 4.9 L-carnitine 0.5 250 mg (83.3% of the adequate daily intake) Creatine 1.8 900 mg (90.0% of the adequate daily intake)

Example 2. For the preparation of chocolate, the components are taken in the following ratio, wt.%:

Chocolate component The content in the formulation, wt.% The consumed amount with a daily intake of 50 g of product, g Grated cocoa 29.6 14.8 Free Cocoa Butter 12,4 6.2 Isomaltulose 45.3 22.7 Whey concentrate 10,2 5.1 L-carnitine 0.56 280 mg (93.3% of the adequate daily intake) Creatine 1.94 970 mg (97.0% of the adequate daily intake)

Example 3. For the preparation of chocolate, the components are taken in the following ratio, wt.%:

Chocolate component The content in the formulation, wt.% The consumed amount with a daily intake of 50 g of product, g Grated cocoa 30,0 15.0 Free Cocoa Butter 12.5 6.25 Isomaltulose 44,4 22.2 Whey concentrate 10.5 5.25 L-carnitine 0.6 300 mg (100% adequate daily intake) Creatine 2.0 1000 mg (100% adequate daily intake)

The recommended daily intake of chocolate “Shokosport” is 50 g / day.

Chocolate “Shokosport” is recommended to be used as a pre-workout complex. It is advisable to take it for 1.5-2 hours before an intense training or competition.

The consumption of Shokosport chocolate before exercise allows you to create a significant, yet easily accessible energy supply in the body of athletes and people involved in hard physical work. The use of this product also allows you to provide conditions for the effective generation of bioenergy by mobilizing the internal resources of the body itself, primarily the available fat reserves. As a result, a reliable energy base for achieving sports endurance is formed.

Reception of chocolate “Shokosport” makes, in addition, the mobilization of the maximum concentration of physical and volitional efforts of athletes necessary to achieve the desired sports result at critical moments of training and competition.

A set of nutrients contained in the composition of the claimed product, also allows you to achieve quick and effective recovery of the body after transferred physical activity.

LITERATURE

1. Sweeteners and sweeteners / H. Mitchell (ed. - comp.). - Per. from English - St. Petersburg: Profession, 2010 .-- 512 p.

2. Shterman S.V., Shterman B.C. Isomaltulosan promising carbohydrate // Sugar. - 2009. - No. 8. - S. 51-55.

3. Shterman S.V. L-carnitine is the bioenergy in every cell. - M.: Publishing House "Sport and Culture", 2011. - 128 p.

4. Mikhailov S.S. Sports biochemistry. - M .: Soviet Sport, 2009 .-- 348 p.

Claims (1)

Chocolate for sports nutrition, characterized in that it includes cocoa liquor, free cocoa butter, dry whey concentrate, L-carnitine, creatine, isomaltulose in the following ratio of starting components, wt.%:
grated cocoa 29.0-30.0 cocoa oil 2.0-12.5 dry whey concentrate 9.8-10.5 L-carnitine 0.5-0.6 creatine 1.8-2.0 isomaltulose rest