RU2635576C1 - Food additive - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: additive is a beetroot 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 user's blood pressure.

1 cl

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 the 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 fruits, berries and vegetables (powders) dried 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 vegetables, 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 vegetables, 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.

Useful properties of beets, its special nutritional value are associated with two points. Firstly, this is a unique set of elements that are not found anywhere else, and secondly, beets contain a large number of substances that are not subject to destruction during thermal cooking. The benefits of boiled beets are not in doubt. It consists of carbohydrates - 14% of the composition: glucose, fructose, sucrose (last 6%), pectins; vitamins, minerals, trace elements - B, BB, C (a little), carotenoids, folic and pantothenic acids, potassium, iron, magnesium, manganese, iodine, cobalt, copper, zinc, phosphorus, sulfur, cesium, rubidium, chlorine, etc. organic acids - citric, oxalic, malic; amino acids - betaine, betanin, lysine, valine, arginine, histidine, etc. cellulose. Useful properties of beets are due to its biochemical composition. Beets are useful for chronic constipation. Thanks to fiber, organic acids and other elements, it regulates metabolic processes, enhances intestinal motility. Beetroot - the “cleaner” of the body No. 1, sanitizes the intestines, including through the destruction of putrefactive bacteria, and not just the mechanical effects of fiber. Beetroot is useful in that it contains the lipotropic substance betaine, which regulates fat metabolism, prevents liver infiltration and high blood pressure. Beet betaine equally performs its function in freshly squeezed juice and in hot borsch. Used for obesity, liver disease. Magnesium, found in abundance in beets, contributes to the treatment of atherosclerosis, hypertension. Beets have a diuretic, laxative effect. It anesthetizes, has an anti-inflammatory effect, promotes recovery, helps the body fight depression and is an excellent remedy for a hangover in meat borsch. Beets are useful for healthy blood formation. It consists of trace elements responsible for these processes. People with beets in their diets rarely have anemia. Beets are necessary for pregnant women. Folic acid, which is part of it, is vital at the planning stage of the child and at the beginning of pregnancy, since without it a healthy nervous system of the small one will not form. In addition, constipation and beets are common in this state. As for the shock among root crops of iodine content, its presence makes beets especially useful for iodine deficiency diseases of the thyroid gland and for elderly people suffering from atherosclerosis. There is an assumption that betanin inhibits the development of malignant tumors, and the fact that beets are a powerful energetic is confirmed by many years of research. In addition, beets are a low-calorie product. The popularity and effectiveness of beetroot diets for weight loss is associated with this.

Known (SU, copyright certificate No. 1220614, publ. 30.03.86) a method of producing powders from fruits, berries and vegetables. According to the known method, finely chopped fruit and berry raw materials are frozen, subjected to vacuum freeze-drying, after which the finished product is crushed into powder.

The known method provides an increase in the biological and nutritional value of the processed product relative to the method for producing cryopowders, but the method is very energy-intensive.

There is a known (RU patent 2223667, publ. 27.05.2003) method for the production of sugar beet powder, which involves soaking the root crops, washing, cutting, heat treatment of the crushed mass, drying it to a moisture content of not more than 6%, grinding into powder, cooling and packaging of the finished product moreover, the heat treatment of the ground beet mass is carried out by microwave heating at a temperature of 100 ° C for 15 minutes and then the heated mass is dispersed to particles with a size of 600-1000 μm, after which the IR treatment of the mass is carried out at an incident beam density of 18.5-23, 5 kW / m ² s d lowering the temperature in the center of the mass layer 85-92 ° C. The resulting product is used as a food additive.

The disadvantage of the resulting product should be recognized as a large energy consumption for its receipt, an insufficient amount of biologically active substances in the finished product.

Known (GB, patent 2287636, publ. 09/27/1995) a method for producing sugar beet powder, which involves soaking the root crops, washing them, grinding them into cubes, blanching with steam, drying, grinding, processing the powder after drying with vegetable oil and packaging. The resulting product can be used as a food additive.

The disadvantage of this method is that the obtained sugar beet powder has a malt flavor and a malt aroma, contains a small amount of biologically active substances. The resulting powder has a short shelf life.

Known (2292166, publ. 27.01.2007) a method of producing powder from sugar beets, which includes washing root crops, grinding, heat treatment of the mass with microwave heating at a temperature of 100 ° C before boiling the crushed mass, drying the resulting mass, drying, cooling, grinding into powder and packaging finished product. After washing, the sugar beet roots are peeled and crushed to a particle size of 5-7 mm, followed by acidification with citric acid to pH 4.2, and the crushed mass is dried under vacuum at a residual pressure of 0.01 MPa for 18-20 min using microwave heating of a specific power of 1000-1200 W / kg The resulting product is used as a food additive.

The disadvantage of this product should be recognized as the depletion of biologically active substances, the complexity of the technology of production, high energy consumption.

Known additive is taken as the closest analogue of the developed technical solution.

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 contributes to an increase in blood pressure of both systolic and diastolic.

To achieve the technical result, it is proposed to use a food supplement, which is any beet 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 beet 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 test beet 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 into the clinical and physiological parameters of laboratory animals.

2. To study the possibility of toxic effects when using the specified beet 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 animals studied beet powder was mixed 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 porridge 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. The 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, and 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 beetroot powder willingly ate a diet, their condition was in a state of physiological norm. They gained 9.8% of their initial weight in 28 days. As a result of blood tests, it was revealed that beet powder obtained in this way causes a slight activation of the immune component of the blood with a pronounced increase in the erythritic and platelet components; increased protein and fat metabolism contributes to a more intense liver function. A study of blood pressure showed that the beet powder under study causes an increase in heart rate and increases blood pressure (both systolic and diastolic). This indicates the stimulating effect of beet powder obtained by drying the feedstock in two stages on the heart function, namely, the strength of the heart contractions, the increase in the resistance of the vessel walls, which is indirectly confirmed by the increase in the content of lactate dehydrogenase, while in the first stage the drying is carried out to residual moisture 30-35% at temperatures up to 90 ° C, and in the second stage - up to a residual moisture content of 6-8% at a temperature not exceeding 40 ° C, with simultaneous disintegration of the processed materials.

Therefore, the above experiments confirm that the beet powder obtained in this way contributes to an increase in blood pressure.

The resulting beet powder may be included in the recipe of bakery products, cereals, meat dishes.

Claims (1)

A food supplement containing beetroot powder, characterized in that the beetroot powder is 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 residual humidity of 6-8% at a temperature not exceeding 40 ° C, with the simultaneous disintegration of the processed materials.