RU2799064C1 - Protein bars production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for the production of portioned protein bars. Method for the production of a protein bar for athletes and people leading a healthy lifestyle, whose activities are related to sports characterized by intensity of physical activity, which involves the preparation of semi-finished products: in the form of a mixture of dry components - micellar casein, whey protein, soluble chicory and salt, and emulsions from liquid components - sugar-invert syrup, water, coconut oil, rapeseed oil and glycerin, their subsequent combination into a single mass, after which the resulting mass is formed into a sheet by pressing and cooled in a closed refrigerator, then portioned by cutting into pieces in the form of a finished protein bar, which is packaged and sent for storage, while the initial components are used in the following ratio, wt.%: micellar casein 37.5-42.5; whey protein 9.4-10.6; sugar-invert syrup 15.9-18.6; soluble chicory 4.5-5.1; coconut oil 5.2-5.8; rapeseed oil 2.8-3.2; glycerin 1.13-1.27; salt 0.09-1.1; water the rest.

EFFECT: obtaining a protein bar, which is characterized by a balanced nutritional composition, increased nutritional value, and providing a specialized product orientation, expanding the range of products for sports nutrition.

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Description

The invention relates to the food industry and concerns a method for the production of portioned protein bars recommended for nutrition of athletes during a period of increased intensity of the training process.

One of the main factors in planning the training process of an athlete is the competent formation of a diet. Specialized diets should be balanced and fully meet the needs for energy, macro- and micronutrients, biologically active substances and maintain the body's water balance. Depending on the type of sport and the level of physical activity, athletes have specific physiological needs, which are characterized by the need for additional intake of certain nutrients. Differences in needs are an indicator of the metabolic characteristics of a person involved in a particular sport.

The main object of attention in the modern scientific literature devoted to the nutrition of athletes is protein, namely its quantity and quality in diets. After analyzing the ingredient composition of some food products intended for sports nutrition, it was noted that a significant part of them has an increased amount of protein. However, the raw materials included in the formulations of these products are characterized by an unbalanced amino acid composition. In this regard, developments in the field of creating food products that include complete proteins will be relevant.

Among sports nutrition products, protein bars and snacks are gaining more and more popularity. They are suitable for use as an additional meal and replenish the energy reserve of the athlete's body.

There are several different recipes and methods for the production of sports nutrition bars. The main protein component used in the production of sports nutrition products is whey protein. Soy protein, milk protein, whey protein concentrate, intact legume protein, etc. are also used. To increase the nutritional value, various dietary supplements, premixes, etc. are added to the bars.

A known method of manufacturing a fitness bar (RF Patent No. 2595455 C1, IPC A23G 3/00, A23L 7/10, A23L 33/00 publ. 27.08.2016, (FGBOU VO "KubGTU")), based on the use of dry concentrate whey protein of milk, cake from pine nut kernels, buckwheat flakes, molasses, succinic acid, powdered hemoglobin, etc.

The disadvantage of the invention is the relatively low protein content, the use of vegetable protein in the recipe, as well as a fairly high sugar content.

Also known is a cereal bar containing an amino acid vitamin-mineral complex, and a method for its production (RF Patent No. 2468606, C2 IPC A23L 1/10, A23L 1/164, A23G 3/00 publ. 10.12.2012 (GOU VPO " Moscow State University of Food Production"), containing an amino acid vitamin-mineral complex, brewer's yeast autolysate, vitamin premix 730/4, calcium lactate, magnesium citrate, succinic acid, L-carnitine, buckwheat flakes, extruded rice, roasted crushed nuts, molasses , honey, granulated sugar, citric acid, glycerin, vanilla flavor at a given ratio of components.

The disadvantage of the invention is the high content of simple carbohydrates, the lack of essential amino acids in the composition of the bar.

The closest in technical essence and having a nutrient-adequate composition is a nutritional bar (RF Patent No. 2577043, C1 IPC A23G 3/00, A23C 21/06, A23L 21/20 publ. raw materials - sour casein, legume protein, soy protein, carbohydrates, binding components, as well as additional bee pollen. This invention is characterized by reduced calorie content, increased biological and nutritional value.

The disadvantage of this nutritional bar is the use of bee pollen, which can cause allergic reactions in some consumer groups.

Unlike the known ones, the claimed result is achieved by the fact that the protein bar for nutrition of athletes is characterized by a balanced composition in terms of the content of essential amino acids and can be used as a product containing a complete protein.

Additional ingredients that replenish the mineral and vitamin balance of the body are instant chicory and rapeseed oil. As the main source of protein in the bar, a mixture of micellar casein and whey protein is used in a 4: 1 ratio, sugar-invert syrup is used as carbohydrates, and coconut oil, rapeseed oil, and glycerin are used as fats. The balance of the nutritional composition of the protein bar is achieved through the use of mathematical modeling methods and obtaining the optimal ratio by specifying the limitations of the ingredients at the following ratio, wt.%:

micellar casein 37.5-42.5 whey protein 9.4-10.6 sugar invert syrup 15.9-18.6 instant chicory 4.5-5.1 Coconut oil 5.2-5.8 rapeseed oil 2.8-3.2 glycerol 1.13-1.27 salt 0.09-1.1 water rest

The specified technical result is achieved by creating nutritional support through the introduction of micellar casein and whey protein, which will create favorable conditions for people involved in sports and leading a healthy lifestyle.

Micellar casein is a source of complete proteins that contribute to the most complete satisfaction of the needs of the athlete's body, substances that contribute to the restoration and growth of muscle tissue. Casein also differs from other proteins in its increased digestion and assimilation time, which will ensure a uniform supply of amino acids to the body.

Chicory is a natural source of the valuable polysaccharide inulin. Inulin is used as a dietary supplement to food, enriches them with dietary fiber, which stimulates the motor function of the intestine, prevents the absorption of cholesterol, and promotes the release of toxic elements from the body. In addition, inulin has a low calorie content.

Rapeseed oil contains a large amount of polyunsaturated fatty acids (PUFAs). The most important feature of PUFAs is the ability to reduce muscle damage and inflammatory response after eccentric strength training, improve respiratory function and normalize the athlete's body composition. There is information proving a decrease in heart rate and myocardial oxygen consumption under the action of PUFAs, which indicates an economization of the cardiovascular system.

The inventive protein bar is prepared as follows.

The bulk components that make up the protein bar are sieved through sieves from a wire mesh No. 16 mesh. Then, the prescription amount of the components of the bar is sequentially loaded into the mixer. The process of mixing the components occurs in stages. At the first stage, micellar casein, whey protein, soluble chicory and salt are mixed, which are thoroughly mixed in the mixer for at least 5 minutes. At the next stage, dosed sugar-invert syrup, coconut oil, rapeseed oil, glycerin and water are added and mixed for no more than 5 minutes. The resulting composition is sent to a bin for intermediate storage or for molding and packaging, while the initial components are used in the following ratio, wt.%:

micellar casein 37.5-42.5 whey protein 9.4-10.6 sugar invert syrup 15.9-18.6 instant chicory 4.5-5.1 Coconut oil 5.2-5.8 rapeseed oil 2.8-3.2 glycerol 1.13-1.27 salt 0.09-1.1 water rest

Thus, the claimed protein bar is characterized by a balanced nutritional composition, increased nutritional value, and it can be recommended for the nutrition of athletes and people leading a healthy lifestyle, whose activities are associated with sports characterized by a large volume and intensity of physical activity. The invention makes it possible to provide a specialized focus of products, to expand the range of sports nutrition products.

The invention can be illustrated by the following examples.

Example 1 (prototype)

A protein mixture is prepared from 55 kg of hydrolyzed milk protein and 50 kg of partially hydrolyzed soy protein. 40 kg of whey protein concentrate and intact legume protein 170 kg, 145 kg of acid casein, 30 kg of ultrafiltration whey concentrate, 16 kg of bee pollen are introduced into the composition of the core. When preparing these components, ultrafiltration whey concentrate is mixed with bee pollen and subjected to homogenization. To create a thick mass, the resulting mixture is combined with binders consisting of 37 kg of high maltose corn syrup, 43 kg of high fructose corn syrup, 3 kg of gelatin subjected to swelling in 21 kg of warm water, 84 kg of glycerin, 13 kg of peanut oil, 11 kg soybean oil, 25 kg maltitol syrup, 22 kg canola oil and 11 kg water. Additionally, enriching additives are added - 2 kg of vanillin, 12 kg of peanut flour, 2 kg of bleached lecithin, vitamins and minerals.

Example 2 (proposed method)

To implement the proposed method, micellar casein and whey protein are used as a source of proteins in a ratio of 4:1; as a source of carbohydrates - sugar-invert syrup, as the main source of fats - coconut oil, as a binder - glycerin. As an additional (enriching) raw material - soluble chicory, a source of vitamins, minerals and inulin, as well as rapeseed oil - a source of polyunsaturated fatty acids. Salt is added to improve the taste.

Previously, before the production of a protein bar, all bulk components are sifted through sieves from a wire mesh No. 16 mesh.

At the first stage, bulk components are mixed: 400 kg of micellar casein, 100 kg of whey protein, 48 kg of soluble chicory and 1 kg of salt and mix thoroughly in a mixer for at least 5 minutes. At the next stage, the emulsion is prepared by adding 170 kg of sugar-invert syrup, 184 kg of water, 55 kg of coconut oil, 30 kg of rapeseed oil, 12 kg of glycerin and homogenizing until smooth for 5-7 minutes. After that, the resulting emulsion is mixed with a prepared loose mixture of micellar casein, whey protein, soluble chicory. The resulting mass is formed into a sheet by pressing between rollers to obtain a layer of uniform thickness. The sheet is cooled in a closed refrigerating chamber and then portioned by cutting into pieces of a given size and weight. In the finished form, the protein bar obtained according to the proposed method is a uniformly colored rectangular product with rounded ends and uniform in structure, with coffee aroma. After portioning, the cut products are packed and sent for storage. The expected shelf life of the packaged product is 6 months at a temperature of 5-25°C and a relative humidity of 70-75%.

A protein bar is recommended to be consumed as an addition to the main meal.

The use of 100 g of a protein bar per day will cover the daily need of an athlete of the III physical activity group, whose activity is associated with sports characterized by a large volume and intensity of physical activity, in protein - by 25.4%, fat - by 7.8%, carbohydrates - by 3.5%, calcium - by 54%, potassium - by 22%, phosphorus - by 60%, iron - by 30%, vitamin D - by 18%, vitamin B ₆ - by 30%, vitamin B ₁₂ - by 63%. Thus, the use of a bar will increase the intake of physiologically significant nutrients into the body of athletes.

Claims (2)

Method for the production of a protein bar for athletes and people leading a healthy lifestyle, whose activities are related to sports characterized by intensity of physical activity, involving the preparation of semi-finished products: in the form of a mixture of dry components - micellar casein, whey protein, soluble chicory and salt, and an emulsion from liquid components - sugar-invert syrup, water, coconut oil, rapeseed oil and glycerin, their subsequent combination into a single mass, after which the resulting mass is formed into a sheet by pressing and cooled in a closed refrigerator, then portioned by cutting into pieces in the form ready-made protein bar, which is packaged and sent for storage, while the initial components are used in the following ratio, wt.%: micellar casein 37.5-42.5 whey protein 9.4-10.6 sugar invert syrup 15.9-18.6 instant chicory 4.5-5.1 Coconut oil 5.2-5.8 rapeseed oil 2.8-3.2 glycerol 1.13-1.27 salt 0.09-1.1 water rest