RU2635574C1 - Food additive - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: additive is a whole carrot root 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: body weight stabilization due to strengthened processes of catabolism of fats, proteins and carbohydrates in the body 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 using 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.

Carrots are a very healthy vegetable for the body. The useful and healing properties of carrots are explained by its rich composition. Carrots contain B, PP, C, E, K vitamins, it contains beta-carotene - a substance that turns into vitamin A in the human body. Carrots contain 1.3% protein, 7% carbohydrates. Carrots contain a lot of minerals necessary for the human body: potassium, iron, phosphorus, magnesium, cobalt, copper, iodine, zinc, chromium, nickel, fluorine, etc. Carrots contain essential oils that determine its peculiar smell. Carrots contain beta-carotene, which improves lung function. Beta-carotene is a precursor to vitamin A. When it enters the human body, beta-carotene is converted to vitamin A, which is most beneficial for young women. Also, the healing properties of carrots are associated with strengthening the retina. People suffering from myopia, conjunctivitis, blepharitis, night blindness and fatigue, eating this product is highly desirable. Carrots are used in clinical nutrition for hypo- and vitamin deficiency A, diseases of the liver, cardiovascular system, kidneys, stomach, anemia, polyarthritis, and mineral metabolism disorders. It has been found that carrots contain many natural antibiotics called volatile.

Known (patent RU 2064477, publ. 07.27.1996) a method for producing powders from the root of carrots, including grinding the raw materials and drying, and grinding and drying are carried out simultaneously in a vacuum apparatus, acting on the raw materials with grinding media during vibration, while evacuation is carried out to residual pressure not more than 131.6 Pa at 70-80 ° С.

The disadvantage of the above method of obtaining carrot powder should be recognized as the complexity of the technology and technological equipment, as well as the high cost.

Also known (patent RU 2569829, publ. 06/10/2014) a method for producing carrot powder. According to the known method, carrots are washed and cut into cubes with a section of 7 × 7 mm, laid out on mesh pallets in 1 layer with a thickness of 10-15 mm and irradiated with infrared radiation with a wavelength range of 1.2-2.4 microns and a flux density of 12-15 kW / m ² for 120-150 min in a pulsed heating-cooling mode until a temperature limit of 55-65 ° C is reached. The drying process ends when the moisture content of carrots reaches 6-8%. Dried carrots are loaded into a flow-type roller planetary mill, where within 2-6 minutes they are crushed into powder with an average dispersion of 146 microns.

A disadvantage of the known product should be recognized as the complexity of the technology, as well as a small amount of biologically active substances in the final product.

Known (patent RU 2411731, publ. 02.20.2011) a method for producing carrot powder by combined convective vacuum pulsed (CCWI) drying the marc formed during the production of direct squeezed juice. The duration of the CCWI drying the pomace was 25-30 minutes.

A disadvantage of the known product should be recognized as the use of squeezed carrots as feedstock - i.e. obviously depleted in beneficial substances product.

During the patent search, as well as the search in the scientific and technical literature, the popularity of food additives based on carrot 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, leading to stabilization of the consumer’s body weight by enhancing the catabolism of fats, proteins and carbohydrates in the consumer’s body.

To achieve the technical result, it is proposed to use a food supplement, which is a whole carrot 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 whole carrot powder, a device known from RF patent No. 2381657 or similar equipment can be used.

Studies of the resulting food additives were conducted 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 carrot 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 carrot 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 carrot 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 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 mean blood 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 anatomical autopsy was performed on animals with a visual examination of internal organs, and the body weight of animals and internal organs (liver, spleen, kidney, heart) was measured.

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

When eating carrot powder for 28 days, laboratory animals lost 1.8% of body weight. As established by biochemical studies, this is due to the increased process of catabolism of proteins, fats and carbohydrates. In addition, the immune system of animals was activated. No toxic effects were detected in laboratory animals.

The resulting food supplement in the form of carrot powder may be included in the recipe for confectionery, bakery products, cereals and dessert drinks.

Claims (1)

A food supplement, characterized in that it is a whole carrot root 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.