RU2626545C2 - Functional food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: functional food product, having the energy value of 350 kcal, consists of dry skimmed milk, dry milk cheese whey, maltodextrin, isolated genetically unmodified soy protein, whey protein isolate, food wheat soluble fibers, medium-chain triglyceride, the enriching additive "Cegepal 03S", tricalcium phosphate, xanthan gum and table salt, and has the following ratio of components, wt %: dry skimmed milk 36.3, dry milk cheese whey 17.7, maltodextrin 16.5, genetically unmodified soy protein (soy isolate) 10.1, whey protein isolate 10.1, wheat food soluble fibers 6.5, medium-chain triglyceride 1.6, enriching additive "Cegepal 03S" 0.3, tricalcium phosphate 0.3, xanthan gum 0.3, table salt 0.3.

EFFECT: functional food product has increased nutritional and biological value, increased satiating and taste properties of the product.

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Description

The invention relates to the food industry and can find application in medicine, in particular in nutrition programs to reduce excess weight, reduce appetite, improve nutrition control.

A well-known functional food product consisting of grape seed powder, plant phospholipids, flavorings, ascorbic acid obtained by grinding in two stages, in the first of which the grape seeds are crushed and then moistened to a moisture content of 8-12%, and in the second - subjected fine grinding in a film with a thickness of 0.1-0.2 mm at a temperature of 20-35 ° C (patent RU 2264117 C1, 11/20/2005).

A disadvantage of the known product is its low biological and nutritional value, as well as the fact that the balance of nutrients in it does not fully provide sufficient saturating qualities.

The technical result consists in increasing the nutritional and biological value, increasing the saturating, taste properties of the product.

This technical result is achieved by the fact that a functional food product has an energy value of 350 kcal and consists of skimmed milk powder, whey milk powder, maltodectrine, soy protein isolated genetically unmodified, whey protein isolate, soluble wheat fiber, medium chain triglyceride, enriching additives " Tsegepal 03C ", tricalcium phosphate, xanthan gum, common salt in the following ratio of components, wt. %:

Skimmed milk powder 36.3 Dry milk whey whey 17.7 Maltodextrin 16.5 Soy protein (soy isolate) genetically unmodified 10.1 Whey Protein Isolate 10.1 Soluble wheat fiber 6.5 Medium Chain Triglyceride 1,6 The enriching additive "Tsegepal 03C" 0.3 Tricalcium phosphate 0.3 Xanthan gum 0.3 Common salt 0.3

The achievement of the technical result is illustrated in table 1, which gives a comparative description of the properties of the claimed functional food product and the well-known functional food product.

The higher nutritional value of the claimed product compared to the known one is due to the fact that the claimed product contains more protein, carbohydrates, medium chain lipids are present.

The higher biological value of the product compared to the known analogue is due to the fact that in the claimed product the protein is represented by highly digestible milk and soy proteins, the digestion coefficient of which is not less than 0.8 (with the digestibility coefficient of the so-called ideal protein 1.0). According to the "Norms of physiological requirements for energy and nutrients for various groups of the population of the Russian Federation" (Methodical recommendations 2.3.1.2432-08), 100 g of the claimed product contains about a third of the recommended daily human need for protein and about half of the daily need for animal protein .

Higher saturating properties are due to a higher protein content of the claimed product, which is entirely represented by a protein with high biological value, as well as the presence of complex carbohydrates in the form of maltodextrin, the metabolism of which in the intestine is characterized by a slower glucose cleavage and absorption, which contributes to a longer sense of satiety. Higher saturating properties of the claimed product are achieved due to the inclusion of medium chain lipids in its composition, known for their influence on eating behavior, contributing to faster saturation and cessation of food (Dotsenko V.A. 2013).

Higher tastes of the claimed product are due to a neutral milk taste with a light grain aftertaste, which is associated with milk by the consumer - a traditional, wholesome, nutritious and tasty food.

A functional food product is prepared as follows.

Take the components of a functional food product, kg:

Skimmed milk powder 36.3 Dry milk whey whey 17.7 Maltodextrin 16.5 Soy protein (soy isolate) genetically unmodified 10.1 Whey Protein Isolate 10.1 Soluble wheat fiber 6.5 Medium Chain Triglyceride 1,6 The enriching additive "Tsegepal 03C" 0.3 Tricalcium phosphate 0.3 Xanthan gum 0.3 Common salt 0.3,

mix for 10 min in a drum mixer with a drum speed of 28 per minute, packaged. Before use, 18 g of a functional food product is diluted in 150 ml of water at t 37 ° C and allowed to infuse for 20 minutes.

The result of applying a functional food product is illustrated by an example.

Athlete V., 17 years old, took a functional food product with a banana flavor to prepare for the competition. In the process of taking a functional food product and intensive training, I constantly felt hungry, and by the end of the day there was weakness and fatigue.

At the insistence of the trainer, this product was replaced by the claimed functional food product, which contained 100 g: proteins with high biological value of 20.2 (whey protein and soy protein isolate) versus 10.26 in the known product, maltodextrin 16.5, absent in known product, medium chain triglycerides 1,6, absent in the known product.

During the week, without reducing the intensity of training, the athlete noted the absence of hunger, the absence of weakness and fatigue.

The trainer recommended continuing to take the functional food product we are offering.

Due to the composition of food components, a functional food product can be used in a large number of functional nutrition programs for athletes in training programs for endurance and strength due to highly digestible protein, carbohydrates with a relatively low glycemic index. A functional food product can also be used for overweight and obese people in weight loss programs due to the low fat content and the presence of medium chain lipids. A functional food product can be used for people recovering from surgeries and serious illnesses in muscle mass recovery programs, in older people in the elderly's nutritional support programs due to the high content of highly digestible proteins.

Information sources

1. Patent RU 2264117 C1, 11/20/2005, Food functional product.

2. MP 2.3.1.2432-08 Norms of physiological requirements for energy and nutrients for various groups of the population of the Russian Federation.

3. "Evaluation of the effectiveness of new specialized diet products for overweight and obese." Dotsenko V.A., Kononenko I.A., Mosiychuk L.V. // Questions of dietetics. 2013. T3. Number 4. S. 16-20.

Claims (2)

Functional food product with an energy value of 350 kcal, consisting of skimmed milk powder, whey powder, cheese, maltodectrine, soy protein isolated genetically unmodified, whey protein isolate, soluble wheat fiber, medium chain triglyceride, enriching additives “Tsegepal 03C”, tricalcium , xanthan gum, salt in the following ratio, wt. %: Skimmed milk powder 36.3 Dry milk whey whey 17.7 Maltodextrin 16.5 Soy protein (soy isolate) genetically unmodified 10.1 Whey Protein Isolate 10.1 Soluble wheat fiber 6.5 Medium Chain Triglyceride 1,6 The enriching additive "Tsegepal 03C" 0.3 Tricalcium phosphate 0.3 Xanthan gum 0.3 Common salt 0.3

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