RU2797048C1 - Dry mix for the preparation of a protein-carbohydrate product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the compositions for the production of specialized protein-carbohydrate products, and can be used to provide the body with energy and gain muscle mass in athletes, people with high physical exertion and people leading an active lifestyle. Dry mix for the preparation of a protein-carbohydrate product contains the following components, wt. %: dry whey protein concentrate KSB-80 — 12.0–13.0; egg albumin — 15.0–17.0; dry milk whey with cheese — 5.0–6.0; vitamin premix — 0.30–0.32; maltodextrin — 40.0–41.0; xanthan gum — 0.2–0.22; dry soy milk — 13.0–14.0; dry vegetable cream — 5.0–6.0 and fructose — the rest.

EFFECT: invention makes it possible to obtain a finished product with high biological and nutritional value, with a balanced content of animal and vegetable proteins.

1 cl, 1 tbl

Description

The invention relates to the food industry, in particular to compositions for the production of specialized protein-carbohydrate products, and can be used to provide the body with energy and gain muscle mass in athletes, persons with high physical exertion, and people leading an active lifestyle.

Known protein-carbohydrate product for sports nutrition (gainer), containing maltodextrin, dehydrated oatmeal as a source of protein and sources of vitamins and minerals of natural origin - hawthorn, pollen (pollen), wild rose, perga (see RF patent No. 2592573, IPC A23L 33/10, publication date 07/27/2016).

However, the known protein-carbohydrate product is dominated by vegetable protein that does not contain essential amino acids.

As the closest analogue (prototype), a dry mixture for the preparation of a protein-carbohydrate product containing whey, egg and milk proteins, a vitamin premix, maltodextrin, a stabilizer-thickener and fructose was adopted (see RF patent No. 2463800, IPC A23J 3/08, A23J 1/08, A23L 2/39, publication date 10/20/2012).

The protein content in the prototype was about 30% by weight of the dry product, but the disadvantage is the lack of vegetable proteins and the high cost of whey protein.

The task to be solved by the claimed invention is the development of a formulation of a dry mixture for the preparation of a protein-carbohydrate product, which makes it possible to fully ensure the plastic processes in the body, stimulate muscle gain and replenish energy costs after training and physical activity.

The technical result, which manifests itself in solving the problem, is expressed as follows:

- ensuring high biological and energy value of the protein-carbohydrate product;

- ensuring a balanced content of proteins of animal and vegetable origin 1:1 in a protein-carbohydrate product.

The problem is solved by the fact that a dry mixture for the preparation of a protein-carbohydrate product containing whey, egg and milk proteins, a vitamin premix, maltodextrin, a stabilizer-thickener and fructose, differs in that dry whey protein concentrate KSB-80 is used as whey protein , egg albumin is used as egg white, dry cheese whey is used as milk protein, and xanthan gum is used as a stabilizer-thickener, in addition, the mixture additionally contains dry soy milk and dried vegetable cream with the following content of components, wt. %:

dry whey protein concentrate KSB-80 12.0-13.0 egg albumin 15.0-17.0 dry milk whey 5.0-6.0 vitamin premix 0.30-0.32 maltodextrin 40.0-41.0 xanthan gum 0.20-0.22 soy milk powder 13.0-14.0 dry vegetable cream 5.0-6.0 fructose rest

Comparative analysis of the features of the claimed invention with the features of the prototype and analogues indicates the compliance of the proposed solution with the criterion of "novelty".

At the same time, the distinctive features of the claims provide a solution to the following functional problems.

The signs “whey protein concentrate dry KSB-80 is used as whey protein, egg albumin is used as egg protein, dry cheese whey is used as milk protein” describe the used proteins of animal origin - high-quality proteins that are a source of essential amino acids that promote protein synthesis in muscles, and, consequently, increase muscle mass.

Dry whey protein concentrate KSB-80, egg albumin and dry milk whey contain a complex of three essential amino acids: leucine, isoleucine and valine, which belong to the BCAA amino acids.

The high content of amino acids with aliphatic branched chains (ARC - isoleucine, leucine, valine), glutamic acid and essential amino acids helps to minimize the negative effects on the body of the consequences of heavy physical exertion, build muscle mass and improve athletic performance.

In addition, the substance creatine, which is important for athletes, can be independently synthesized from glycine, methionine and arginine, the source of which is also these proteins. Drinks enriched with whey protein help to increase the content of glutathione in human tissues, the most important natural antioxidant that stimulates the body's immune activity against HIV infections and cancer cells.

In addition, dry cheese whey in its composition contains vitamins and minerals, including vitamins A and B, vitamins PP and H, organic acids, potassium, cobalt, iron, iodine, etc. It contains almost all trace elements and salts of substances soluble in water. Especially a lot in the whey of milk dry cheese cheese vitamins of group B.

The feature "xanthan gum is used as a stabilizer-thickener" describes the type of stabilizer-thickener used, which increases the viscosity of the protein-carbohydrate product and promotes the distribution of the components included in the recipe throughout the entire volume of the protein-carbohydrate product.

The feature "mixture additionally contains soy milk powder" describes the used proteins of plant origin.

The basis of soy milk powder is a complete soy protein (16 g per 100 g of soy milk powder), which includes essential amino acids (arginine - 0.11 g, valine - 0.07 g, histidine - 0.04 g, isoleucine - 0 0.07 g, leucine - 0.11 g, lysine - 0.08 g, methionine - 0.02 g, methionine + cysteine - 0.02 g, threonine - 0.06 g, tryptophan - 0.02 g, phenylalanine - 0.07 g, phenylalanine + tyrosine - 0.12 g), contains the optimal composition of polyunsaturated fatty acids (10%), as well as a number of vitamins and microelements.

Among the vitamins and minerals contained in 100 g of soy milk powder, there are vitamin B ₁ - 0.1 mg, vitamin B ₂ - 0.2 mg, vitamin B ₃ - 3.3 mg, vitamin B ₆ - 0.2 mg, vitamin B ₉ - 32.0 mcg, vitamin B ₁₂ - 1.1 mcg, vitamin C - 7.2 mg, vitamin D - 1.2 mcg, vitamin D ₂ - 1.2 mcg, vitamin E - 2.5 mg .

Dried vegetable cream compensates for the energy deficit (due to the high content of carbohydrates), is a plastic material for building cell membranes, a substrate for the synthesis of enzymes and hormones (due to proteins and fats), restores disturbed intestinal microflora (with the help of B vitamins), participates in hematopoiesis (as a result of the content of vitamins, iron and copper), improve the condition of bones, joints and skin (due to the high content of calcium and phosphorus), help reduce swelling and normalize the heart rhythm (due to the presence of potassium in them). In addition, the addition of dry vegetable cream improves the taste characteristics and the formation of foam on the surface of the protein-carbohydrate product.

Signs "with the following content of components, wt. %:

dry whey protein concentrate KSB-80 12.0-13.0 egg albumin 15.0-17.0 dry milk whey 5.0-6.0 vitamin premix 0.30-0.32 maltodextrin 40.0-41.0 xanthan gum 0.20-0.22 soy milk powder 13.0-14.0 dry vegetable cream 5.0-6.0 fructose rest"

describe the optimal ratio of components.

During the period after prolonged physical activity, athletes are recommended to consume foods with a high and medium glycemic index, as they increase muscle glycogen stores to a greater extent than carbohydrate foods characterized by a low glycemic index.

The use of maltodextrin and fructose in the stated ratio provides the body with energy, leads to a smoother and more prolonged response from blood glucose, an increase in insulin levels and, accordingly, an increase in the growth of muscle fibers.

The inventive dry mixture is produced according to standard technology on standard equipment.

As a vitamin premix, a ready-made dry vitamin premix (TU 9185-027-14173891-08) was used - a well-balanced vitamin complex that includes 5 water-soluble vitamins: B ₁ (thiamine chloride), B ₅ (calcium pantothenate), B ₆ ( pyridoxine hydrochloride), PP (nicotinamide), C (ascorbic acid).

Vitamin B ₁ provides active oxygenation of cells and tissues, participates in the formation of hemoglobin. Vitamin B ₅ (calcium pantothenate) is easily absorbed in the intestines and broken down, releasing pantothenic acid. Pantothenic acid is involved in carbohydrate and fat metabolism, stimulates the formation of corticosteroids, accelerates regeneration processes. A lack of vitamin B6 disrupts the formation of amino acids. Vitamin PP is involved in more than sixty metabolic processes that extract energy. A powerful vasodilator, its effect is directed mainly to superficial vessels. Vitamin C is important for the synthesis of collagen in the body - the main protein in the connective tissue of joints, ligaments and muscles. It is a powerful anabolic stimulant, antioxidant, plays an important role in providing oxygen to organs and tissues.

The components of the dry mixture are mixed until they are evenly distributed (electromechanical equipment - mixing machines), the resulting dry mixture is packaged in consumer packaging.

Dry mix:

- is a fine powder, consisting of agglomerated particles, highly soluble in water;

- differs in convenience of a dosage, transportation and storage;

- is an excellent basis for the preparation of protein-carbohydrate products with different and at the same time high organoleptic characteristics (due to the addition of flavoring and / or aromatic additives, including identical natural flavors "Vanilla", "Chocolate", natural dyes betanin and carotene, dried powder strawberries, alkalized cocoa powder).

To prepare 1 serving (100 g) of a protein-carbohydrate product, a liquid with a temperature not exceeding 50 ° C is added to 5-10 g of the dry mixture, which can be drinking water, milk, juice, fermented milk products (the amount and type of liquid is taken to taste ), and mix thoroughly in a blender or a special shaker.

Drink the resulting drink 2 times a day: one serving (100 g) is drunk between breakfast and lunch, the other (100 g) immediately after training, and if not, then after dinner. The duration of the intake of a protein-carbohydrate product, taking into account the ratio of dry mix: liquid, depends on body weight, nutritional value, calorie content of this drink, the purpose of the intake (gain weight or restore strength), the intensity and frequency of the athlete's training.

The drink is recommended in addition to the main diet.

Examples of dry mix formulations for the preparation of a protein-carbohydrate product are shown in Table 1.

Table 1

Dry mix recipes for the preparation of a protein-carbohydrate product

Component Name Amount in g per 100 g dry mix Example 1 Example 2 Example 3 dry whey protein concentrate KSB-80 12.0 12.5 13.0 egg albumin 16.0 17.0 15.0 dry milk whey 5.0 5.5 6.0 vitamin premix 0.31 0.3 0.32 maltodextrin 41.0 40.0 40.5 xanthan gum 0.21 0.2 0.22 soy milk powder 13.0 13.5 14.0 dry vegetable cream 6.0 5.5 5.0 fructose rest rest rest

Claims (2)

Dry mixture for the preparation of a protein-carbohydrate product containing whey, egg and milk proteins, a vitamin premix, maltodextrin, a stabilizer-thickener and fructose, characterized in that whey protein concentrate dry KSB-80 is used as whey protein, and egg white is used egg albumin, dry milk whey is used as milk protein, and xanthan gum is used as a stabilizer-thickener, in addition, the mixture additionally contains dry soy milk and dried vegetable cream with the following content of components, wt.%: dry whey protein concentrate KSB-80 12.0-13.0 egg albumin 15.0-17.0 dry milk whey 5.0-6.0 vitamin premix 0.30-0.32 maltodextrin 40.0-41.0 xanthan gum 0.20-0.22 soy milk powder 13.0-14.0 dry vegetable cream 5.0-6.0 fructose rest