RU2806176C1 - Dry mixture for preparing beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the functional food products. The dry mixture for preparing the beverage enriched with polyphenols, includes freeze-dried berry cake powder with a fraction of 0.1–0.3 mm, amaranth seed flour, palatinose disaccharide, prebiotic inulin and ascorbic acid in the following component ratios, wt.%: berry cake 35.0–70.0; amaranth seed flour 10.0–20.0; palatinose disaccharide 19.0–44.0; prebiotic inulin 0.85–0.9; ascorbic acid 0.05–0.1. The following berry cake is preferably used: black currant cake, and/or honeysuckle cake, and/or blueberry cake, and/or chokeberry cake, and/or sea buckthorn cake, and/or lingonberry cake, and/or cranberry cake.

EFFECT: invention is aimed at producing a product with a high concentration of polyphenols, enriched with squalene, inulin and ascorbic acid, with immunostimulating properties.

2 cl, 1 tbl

Description

The invention relates to the field of food industry, namely to an immunostimulating functional food product with increased nutritional and energy value, enriched with polyphenols, squalene, inulin and ascorbic acid, with an optimal ratio of essential amino acids, and not containing sugar. The invention is intended for daily use by all groups of the population to increase immunity, thereby ensuring the body's resistance to various diseases.

A biologically active product for adaptive nutrition is known (RF patent for invention No. 2713300, publ. 02/04/20), containing dried green lentil sprouts, green buckwheat, chickpeas, dried broccoli sprouts and/or broccoli powder, sorghum seeds, dried sprouts or flour sorghum, trehalose, amaranth flour, pea protein isolate, low-fat lecithin, papain, ascorbyl palmitate, pine nut cake. The product contains a dried fruit and berry mixture, including cranberries, lingonberries, blueberries, black grape powder, apple pectin, as well as black cumin seed powder, flaxseed flour, stevioside, in the following component ratio, wt %: dried green lentil sprouts - 5-7; dried green buckwheat sprouts - 5 -7; dried chickpea sprouts - 4.5-7.5; broccoli powder - 1-2; dried broccoli sprouts - 0.25; dried sprouted sorghum seeds - 3.5-6.5; - 3-4; trehalose - 15-21; pea protein isolate - 8-12; low-fat lecithin - 0.25; papain - 0.13; ascorbyl palmitate - 0.1; dried cranberries - 4-6; dried lingonberries - 4-6; dried blueberries - 0.75-1.25; black grape powder - 4-5; apple pectin - 3.75-4.75; black cumin seed powder - 1.75-2.25; flaxseed flour - 4-6; stevioside - 0.02; pine nut cake - up to 100%.

Based on the description, we can conclude that this product is used more as a dietary product. Due to the lower content of dried berries, its spectrum of action is more limited and its use is not aimed at increasing the body’s immunity. In addition, the product in its composition in all variants contains ascorbyl palmitate - an ester of ascorbic acid, which can adversely affect human health, because when split, it negatively affects the genitourinary system.

A known gluten-free dry mixture using corn and amaranth flour and fruit, vegetable and berry powders and a method for producing gluten-free cookies (RF patent for invention No. 2759338, published 02/04/2021), containing components in the following ratio, wt%: corn flour 15-75, amaranth flour 15-50, apple powder 5-30 and powder 5-30, selected from the group containing pumpkin, beetroot, cranberry powders, as well as crystalline white sugar 10-20, table salt 0.8-15, citric acid 1 -3, baking soda 1-4.

Such a product is not functional and dietary, because the sugar content in it is 10-20% by weight and, therefore, is contraindicated in diabetes mellitus.

As a close analogue, we will take FOOD CONCENTRATE ENRICHED IN POLYPHENOLS (RF patent No. 2752898, publ. 01/19/2021), containing components in the following ratios, mass%: berry cake - 30.0 - 60.0; oyster mushroom - 16.0 - 24.0; palatinose disaccharide - 15.0-20.0; prebiotic inulin - 0.6 - 0.8.

The disadvantage of this product is the lack of an immunostimulating effect, and due to the chitin content in oyster mushroom powder, the product can be quite difficult to absorb in the body. If we talk about contraindications, then the concentrated dried product, which contains oyster mushrooms, is not recommended for use by persons during an exacerbation of diseases of the liver, gall bladder and gastrointestinal tract.

The technical challenge facing the invention is to expand the range of functional food products that have immunostimulant properties due to the presence of the biologically active substance squalene, which restores and increases the immune response to the viral antigen.

The technical result of the invention is the creation of a dry functional product with a high concentration of polyphenols, enriched with squalene, inulin and ascorbic acid, containing the sugar substitute palatinose, which has a high immunostimulating effect.

The technical result of the invention is achieved in that the dry mixture for preparing the drink, enriched with polyphenols, includes freeze-dried berry cake powder with a fraction of 0.1-0.3 mm, amaranth seed flour, palatinose disaccharide, prebiotic inulin and ascorbic acid in the following ratios of components, mass . %:

berry cake - 35.0-70.0;

amaranth seed flour - 10.0 - 20.0;

palatinose disaccharide - 19.0 - 44.0;

prebiotic inulin - 0.85 - 0.9;

ascorbic acid - 0.05-0.1.

In the functional product, black currant and/or honeysuckle, and/or blueberry, and/or chokeberry, and/or sea buckthorn, and/or lingonberry, and/or cranberry cake in equal parts are used as berry cake.

The specified content and ratio of components is optimal to achieve the technical result. A change in the composition of the quantitative content of components below or above the specified values will lead to a change in the balance of the composition and will not provide the prepared product with sufficiently high preventive properties, biological and nutritional value, as well as good organoleptic qualities.

In this product, which has a beneficial effect on the body and has high immunostimulating properties, one of the main components is amaranth seed flour. Amaranth seed flour is an excellent source of phytosterols, which have immunostimulating, anti-inflammatory and bactericidal properties, and also help reduce “bad” cholesterol in the blood and reduce the risk of developing type II diabetes. In addition, amaranth grains contain about 10% fatty oils with unique special properties, such as linoleic acid in large quantities, which is one of the most important polyunsaturated fatty acids. And the main components that make amaranth seeds unique are two important antioxidants - vitamin E and squalene. These antioxidants are considered the strongest agents for immunostimulation.

Another important component in the claimed functional product is polyphenolic complexes obtained in the form of freeze-dried berry powder based on juice cake. It has been proven that biologically active substances - polyphenols contained in berries, are mainly localized in the skin of the berries and, after separation of the juice during squeezing, almost completely remain in the cake. Polyphenols have many health and wellness benefits. They protect the body from oxidative stress, cardiovascular diseases, boost immunity and fight cancer.

The complex results in an increased functional effect on the body, working in different directions, but primarily as a powerful immunostimulating agent for the prevention of socially significant and infectious diseases (Covid, influenza, ARVI).

Fresh or frozen honeysuckle, blueberry, chokeberry, black currant, lingonberry, cranberry, sea buckthorn berries or their mixes are used as initial raw materials.

After obtaining the juice, the cake remaining after pressing the berries mechanically is sent for secondary processing, the purpose of which is to obtain concentrated dry fine powders with a residual moisture content not exceeding 5%.

Polyphenols are obtained by low-temperature vacuum dehydration of raw berry cake (honeysuckle, lingonberry, cranberry, blueberry, chokeberry, black currant, sea buckthorn) by drying to a moisture content of no more than 5% at a temperature of + 40-50 degrees, and subsequent multi-stage separation of the resulting mixture into fractions with different dispersion using a universal inertial classifier and simultaneous treatment with an ultraviolet lamp to improve the quality of product preservation. This method of production helps preserve the maximum amount of biologically active substances, pectin substances, vitamins, macro- and microelements. The product formulation contains a light, highly dispersed fraction with a particle size of no more than 0.3 mm. The mass fraction of polyphenols is determined in a special laboratory using a spectrophotometric method. Freeze-dried berry cake powder has a very high concentration of polyphenols.

To prepare a functional product, the components are taken within the stated ratios. A functional product is prepared by blending the components included in this composition.

The dry functional product is used to create a drink. In addition, this product can be used to add to cereals, confectionery, and fermented milk products. Constant consumption of a functional product leads to stimulation of human immunity and increased body resistance to various viruses. It is recommended to introduce the product into the daily diet for all groups of the population, including people suffering from diabetes, atherosclerosis, and obesity.

It has been experimentally proven that a powder fraction of up to 0.3 mm is the most optimal for obtaining a high-quality functional product, since the highly dispersed powder quickly and completely dissolves in water, with maximum absorption of polyphenols, vitamins, macro- and microelements by the body.

In accordance with the invention, various functional product compositions are prepared.

Table 1 shows the organoleptic characteristics of the dry functional product and the functional drink prepared on its basis.

The invention is illustrated by examples of a specific formulation.

Example 1

The functional product is a dark burgundy powder with a pronounced blackcurrant aroma, the components of which are evenly distributed throughout the entire mass, which includes (wt.,%):

sublimated black currant powder-60,

amaranth seed flour - 20.0,

palatinose disaccharide -19.0,

prebiotic inulin - 0.9,

ascorbic acid - 0.1.

Example 2

The functional product is a dark purple powder with a pronounced aroma of chokeberries and lingonberries, the components of which are evenly distributed throughout the mass, which includes (wt.,%):

freeze-dried powder of a mixture of chokeberry and lingonberry - 55.0

amaranth seed flour - 14.3

palatinose disaccharide - 29.7

prebiotic inulin - 0.9

ascorbic acid - 0.1.

Example 3

The functional product is a dark purple powder with a pronounced aroma of black currant and cranberry, the components of which are evenly distributed throughout the mass, which includes (wt.,%):

freeze-dried powder of a mixture of black currants and cranberries - 59.9

amaranth seed flour - 20.0

palatinose disaccharide - 19.2

prebiotic inulin - 0.85

ascorbic acid - 0.05.

Example 4

The functional product is a dark purple powder with a burgundy tint with a pronounced aroma of honeysuckle, lingonberry and chokeberry, the components of which are evenly distributed throughout the mass, which includes (wt.,%):

freeze-dried powder of a mixture of honeysuckle, lingonberry and chokeberry - 60.65

amaranth seed flour - 20.0

palatinose disaccharide - 18.5

prebiotic inulin - 0.8

ascorbic acid - 0.05.

Example 5

The functional product is a dark purple powder with a pronounced aroma of honeysuckle and blueberry, the components of which are evenly distributed throughout the entire mass, which includes (wt.,%):

freeze-dried honeysuckle and blueberry powder - 60.0

amaranth seed flour - 20.0

disaccharide palatinose - 19.0

prebiotic inulin - 0.9

ascorbic acid - 0.1.

Example 6

The functional product is a yellow-orange powder with a pronounced aroma of a mixture of sea buckthorn berries, which contains (mass.%):

freeze-dried sea buckthorn berry mixture powder - 64.15

amaranth seed flour - 18.0

palatinose disaccharide - 17.0

prebiotic inulin - 0.8

ascorbic acid - 0.05.

The resulting functional products (example 1-6) with different ratios of components have a high nutritional and energy value, as well as a balanced dosage of vitamins and microelements, fats and carbohydrates (per 100 g of dry concentrate: proteins - 14.74 g; fats - 4.13 g ; carbohydrates - 56.53 g; dietary fiber - 2.46 g. Energy value - 72.6 kcal/304.9 kJ.). A distinctive feature of functional products is the absence of chemical preservatives, sugar, flavorings and flavor enhancers.

To prepare the drink, dissolve a measuring spoon in 200 ml of water at room temperature (maximum temperature 40 degrees) using a shaker, mixer or blender. Use immediately after preparation as a breakfast replacement, or as a snack throughout the day. The drink perfectly helps to get rid of the feeling of hunger, provides a constant and long-lasting flow of energy, and exhibits the properties of an immunostimulant.

In addition, this product can be added in dry form to ice cream, various cereals, baked goods, confectionery, marmalade, flour and dough, as well as fermented milk products such as yogurt and cottage cheese. This will make it possible to create well-known products with new, varied flavors that have a beneficial effect on the body and are highly active with immunostimulating properties.

The declared set of characteristics makes it possible to obtain a complete functional food product , enriched with polyphenols of plant origin, squalene, prebiotics, essential amino acids and vitamin C. Thanks to the addition of additional active ingredients included in the composition of the claimed product, it can be consumed by people with chronic diseases such as diabetes and cardiovascular diseases. The new multi-component functional instant product will be provided to the population for general health improvement, boosting immunity and preventing viral infections (Covid-19, influenza, ARVI).

It was found that polyphenols, inulin and squalene were well preserved in the final product and their concentration remained unchanged after 12 months of storage within the error of the laboratory method of measurement.

The technology for preparing this product can be implemented in any production facility that has the necessary equipment. In addition, the production of this product can be called easily controlled from a technological point of view and has no side effects.

Thus, the invention makes it possible to obtain a new multicomponent functional instant product, enriched with polyphenols of plant origin, squalene, prebiotics, essential amino acids and vitamin C, which, with constant use, significantly improves human immunity.

Claims (3)

1. Dry mixture for preparing a drink, enriched with polyphenols, including freeze-dried berry cake powder with a fraction of 0.1-0.3 mm, amaranth seed flour, palatinose disaccharide, prebiotic inulin and ascorbic acid in the following component ratios, wt.%: berry cake 35.0-70.0 amaranth seed flour 10.0-20.0 palatinose disaccharide 19.0-44.0 prebiotic inulin 0.85-0.9 ascorbic acid 0.05-0.1 2. Dry mixture for preparing a drink according to claim 1, characterized in that black currant, and/or honeysuckle, and/or blueberry, and/or chokeberry, and/or sea buckthorn, and/or lingonberry cake is used as berry cake, and/or cranberries in equal parts.