RU2635446C1 - Food additive - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: additive is a white cabbage powder obtained by feedstock drying in two stages. At the first stage, drying is carried out to the residual humidity of 30-35% at a temperature up to 90°C, and at the second stage - to the residual humidity of 6-8% at a temperature not exceeding 40°C, with the simultaneous disintegration of the materials to be processed.

EFFECT: increases endurance and motor activity of the consumer.

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Description

The invention relates to the field of food industry, in particular to the field of production of functional food products.

Functional foods (FPPs) are defined as traditional foods enriched with supplements that are beneficial to human health, i.e. functional ingredients.

Functional food products include:

- food products naturally containing the required amounts of a functional ingredient or group thereof;

- natural products, additionally enriched with some functional ingredient or group thereof;

- natural products from which a component has been removed that interferes with the physiological activity of the functional ingredients present in them;

- natural products in which the original potential functional ingredients are modified so that they begin to show their physiological activity or this activity is enhanced;

- natural food products, in which, as a result of various modifications, the bioavailability of the functional ingredients included in them increases;

- natural or artificial products, which, as a result of a combination of the above technological methods, acquire the ability to maintain and improve the physical and mental health of a person and / or reduce the risk of diseases. [Roberfroid M.V. Global view on functional foods: European perspectives // British J. Nutrition. 2002, 88, 2, 133-138].

The ideological principle of the developed series of functional products is the absence of preservatives, dyes, flavorings and other artificial food additives in them. The main ingredients of the products are dried fruits and berries (powders) using a special innovative technology, as well as various food components that allow you to vary the taste, aroma and functional properties of the products.

Dried chopped fruits and berries contain dietary fiber, pectins and fiber, which have the properties of prebiotics.

Prebiotics are substances that are the basis of the vital intestinal microflora and stimulate its growth. Regular use of prebiotics has a beneficial effect on the human body: immunity increases, resistance to adverse environmental factors, and dysbiosis, allergies and other diseases are prevented.

Pectins are soluble dietary fiber, biopolymers that are part of the cell walls, median plates and cytoplasm of plant cells. They are present in almost all fruits and vegetables. Being a structural element of tissues, pectins provide integrity and stabilization of cell tissues in plants.

Powders from fruits and berries contain insoluble dietary fiber, which are also prebiotics. They are not adsorbed in the small intestine, but are fully or partially fermented in the colon, regulate the functions of the gallbladder and digestion of food, stimulate the growth of microorganisms. These include cellulose, hemicellulose, resistant starch.

Garden cabbage is cultivated in gardens around the world, with the exception of the extreme northern regions and deserts. As a cultivated food plant, it is common in all countries with a temperate climate. The culture of cabbage in the cold season or in the mountains is also possible in the subtropics.

Scientists have discovered that a distinctive feature of white cabbage is vitamin U - methylmethionine, which can cure gastric and duodenal ulcers, ulcerative colitis, gastritis and lethargy.

Vitamin C in the leaves of early varieties contains 20 mg%, in late-ripening - 70 mg%. Cabbage has the ability to retain vitamin C for a long time. The secret of this “longevity” is that vitamin C is found in cabbage not only in its pure form, but also in a chemically bound form - “ascorbigen”. Ascorbigen is the most stable form of vitamin C, and its cabbage in this form contains 50 times more than, for example, in potatoes. In general, there is more vitamin C in cabbage than in potatoes, only 1.5-2 times. There is more vitamin C in cabbage than in tangerines and lemons, and 10 times more than in carrots. Among other vitamins, cabbage also contains vitamins B1, B2, PP (albeit in small quantities), as well as folic, pantothenic acid, salts of potassium, calcium, phosphorus, etc. White cabbage contains almost the entire set of vitamins necessary for humans.

Cabbage is a source of minerals, mainly potassium, calcium, phosphorus, and sulfur. Of the trace elements, aluminum, zinc, iron, manganese predominate. The main sugars are readily soluble glucose, fructose and sucrose. White cabbage is superior to apples, oranges, lemons in the presence of glucose (2.6%), and potato, carrots, onions, and lemons are superior in fructose saturation.

The pharmacological effect of cabbage is very diverse. Cabbage stimulates metabolic processes, has anti-inflammatory and analgesic effects. It is included in the therapeutic diet for atherosclerosis (the dietary fiber contained in cabbage helps to remove cholesterol, and the vitamins C and P, which it is rich in, strengthen blood vessels and have an anti-sclerotic effect), coronary heart disease, gout (cabbage practically does not contain purines, causing gouty deposits), cholelithiasis (dietary fiber of cabbage binds and interferes with absorption in the intestines of cholesterol and bile acids, from the excess of which deposits form - atherosclerotic plaques on the walls of blood vessels and stones in the gallbladder), diseases of the heart and kidneys (potassium salts help to eliminate fluid), gastritis with low acidity and constipation.

With increased acidity of the gastric juice, cabbage is usually not recommended to be included in the menu, since it stimulates the secretion of the gastric glands. Nutritionists do not recommend eating it for enteritis, colitis, diarrhea, and myocardial infarction, since it contains coarse plant fiber, an excess of which causes bloating. However, it should be remembered that cabbage is rich in vitamin U, which protects the intestinal mucosa from ulceration. Therefore, outside periods of exacerbation of the disease, cabbage can and should be included in your diet first in boiled, and then, with good tolerance, and fresh in salads.

Known (RU, patent 2136175, publ. 09/10/1999) is a method of producing a food additive, which comprises mixing wheat bran with water, heating the resulting substrate and cooling to the fermentation temperature, introducing microorganisms and fermentation to achieve a predetermined pH of the medium, and use as a substrate a mixture of carrots, cabbage, taken in addition to wheat bran in a ratio of 2: 1: 1, which is homogenized, heated by pasteurization, and fermentation is carried out using a strain or strains of microorganisms, taken in equal amounts from Bifidobacterium adolescentis MC-42, Propionibacterium schermanii E-6, Lactobacillus acidophilus, Lactobacillus plantarum 31, to a mixture pH of 4.8 to 5.1.

The disadvantage of the known food additives should be recognized as the destruction of many biologically active substances inherent in cabbage, when heated and fermented.

Known (RU, patent 2387136, publ. 04/27/2010) is a method of preparing a food additive, including the operation of mixing and grinding whole fruits or vegetables, including cabbage, in milk or a liquid containing milk protein, separating insoluble fibers to obtain aqueous suspensions, possible pasteurization operations of the resulting suspension, the addition of synthetic or natural bioactive components during processing and subsequent optional drying of the suspension to obtain a powder.

The disadvantage of the known food additives should be recognized as the destruction of many biologically active substances inherent in cabbage during processing.

Known (Tipsina NN, Tashlykova EE. Use of white cabbage in the food industry. "Bulletin of the Krasnoyarsk State Agrarian University, 2010, No. 11, p. 176-181) a method for producing cabbage powder used in baking. Cabbage leaves are washed in running water and scalded with boiling water. Softened leaves are rubbed through a sieve with cells with a diameter of 1.5-2.0 mm. The pulp of the cabbage is separated, and the squeeze is used to obtain cabbage powder. The pomace is dried in an oven, cooled and ground.

A disadvantage of the known product should be recognized as the use of squeezed cabbage as a raw material, i.e. obviously depleted in beneficial substances product.

In the course of the patent search, as well as the search in the scientific and technical literature, the popularity of the food additive on the basis of white cabbage powder enriched with biologically active substances was not revealed.

The technical problem solved by the developed technical solution consists in the emergence of a new type of food additives.

The technical result achieved by the implementation of the developed technical solution consists in the appearance of a natural food supplement, which leads to an increase in the endurance of the consumer and his motor activity.

To achieve the technical result, it is proposed to use a food additive, which is white cabbage powder, obtained by drying the feedstock in two stages, while in the first stage, drying is carried out to a residual moisture content of 30-35% at a temperature of up to 90 ° C, and in the second stage - to a residual moisture content of 6-8% at a temperature not exceeding 40 ° C, with simultaneous disintegration of the processed materials.

To obtain white cabbage powder, a device known from RF patent No. 2381657 or similar equipment can be used.

Studies of the obtained food additives were carried out at the State Scientific Institution All-Russian Scientific Research Institute of Meat Industry named after V.M. Gorbatov Russian Academy of Agricultural Sciences.

In the course of work, we solved two main tasks:

1. To study the effect of the studied cabbage powder obtained by drying the feedstock in two stages, while in the first stage, drying is carried out to a residual moisture content of 30-35% at a temperature of up to 90 ° C, and in the second stage, to a residual moisture content of 6-8 % at a temperature not exceeding 40 ° C, with simultaneous disintegration of the processed materials, on the clinical and physiological parameters of laboratory animals.

2. To study the possibility of toxic effects when using the specified cabbage powder.

To accomplish these tasks, studies were conducted under experimental conditions on white rats of the Wistar line. Studies were performed on clinically healthy animals, which were previously kept in quarantine for 5 days. The weight of the animals at the beginning of the experiment ranged from 190 ± 20 grams. The experimental group consisted of 6 animals.

The test powder of white cabbage was mixed in animals in an amount of 3% with finely ground meat, the resulting mixture was added to boiled pearl barley. The intake of minerals was provided through feed.

The control group consisted of the same rats and received a standard diet of vivarium (pearl barley with minced meat, compound feed).

Weighing was carried out every 4 days. Daily monitoring of animals. The clinical status, behavior pattern and physical activity of animals, appetite, water intake were recorded, and the state of the mucous membranes and hairline was monitored. The state of the cardiovascular system was evaluated using a non-invasive blood pressure measurement system on days 20 and 27 of the experiment. A non-invasive blood pressure measurement system in rats allows you to measure heart rate, systolic, diastolic and average pressure.

At the end of the experiment, the animals were killed in a chamber for euthanasia using carbon dioxide. Stunned animals were bled from the ventricles of the heart for a general clinical and biochemical study.

Also, at the end of the experiment, an autopsy was performed on the animals with a visual examination of the internal organs, the body weight of the animals and internal organs (liver, spleen, kidney, heart) was measured.

During the experiment, it was found that rats that consumed white cabbage powder willingly ate a diet, their condition was in a state of physiological norm.

When eating white cabbage powder for 28 days, laboratory animals increased body weight by 21.7% of the initial 28 days. As a result of blood tests, it was found that the powder obtained from the technology of white cabbage, enhances the liver and pancreas, activates protein metabolism, in the study of orientational-motor functions, an increase in motor activity and a “mink” reflex is shown. An increase in swimming time to depletion of 27.1% was also observed compared with control animals. In experimental animals that received the specified cabbage powder, the number of leukocytes, lymphocytes, the content of the mixture of monocytes, eosinophils of basophils and immature cells, granulocytes did not change compared to control animals. The erythrocyte count slightly decreased, an increase in platelet count was noted. No toxic effects were detected in laboratory animals.

The resulting food supplement in the form of a powder from white cabbage can be included in the formulation of confectionery, bakery products and cereals.

Claims (1)

A food supplement, characterized in that it is a white cabbage powder obtained by drying the feedstock in two stages, while in the first stage, drying is carried out to a residual moisture content of 30-35% at a temperature of up to 90 ° C, and in the second stage, up to residual humidity of 6-8% at a temperature not exceeding 40 ° C, with simultaneous disintegration of the processed materials.