RU2041659C1 - Dry alcohol-free beverage - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: this beverage includes 46.48 to 54.5 mass percent rice flour, 40.46 to 48.56 mass percent barley malt flour, 1.6 to 2.0 mass percent sodium chloride, 1.37 to 1.61 mass percent potassium chloride, and 1.59 to 1.83 mass percent trisodium citrate. EFFECT: barley malt flour improves palatability and biological value of beverage, since it contains readily available biologically active substances, allows rapid recovery from muscular hyperactivity, and favors stimulation of suction of electrolytes dissolved in beverage. 2 tbl

Description

 The invention relates to the food industry, in particular to dry soft drinks mainly for athletes and people engaged in heavy physical labor.

Similar drinks are known (Methodological recommendations for IFC students and students of the Higher Technical School. / G. M. Kukolevsky. ND Graevskaya, L. G. Gusev M. 1980, p. 49), for example, a sports drink containing 200 g of glucose, 100 g of sugar, 0.5 g of ascorbic acid, 1.3 g of sodium phosphate, 1.5 g of sodium chloride, 0.5 g of glutamic acid, 5 g of citric acid, 15-20 g of blackcurrant extract. It is used for long periods of work. Such a drink can cause temporary hyperglycemia (an increase in blood sugar of 5.5 mm) due to the rapid absorption of free glucose. Fructose, which is part of other ingredients, has no effect in terms of energy. Citric acid slows the evacuation of the drink, which does not contribute to rehydration. In addition, the drink does not ensure the maintenance of electrolyte balance during long-term exercise. The composition of this drink does not include proteins and lipids. A phosphate drink containing 20 g glucose, 4 g sodium phosphate is recommended for snipers. This drink has a very low ergogenic value and does not have rehydration properties. For cross-country skiers, a nutritious mixture is used, containing a porridge of oatmeal, 50 g of sugar, 25 g of glucose, 50 g of cranberry jam, 0.3 g of ascorbic acid, 0.5 g of citric acid, 3 g of sodium phosphate. Such a mixture does not provide replenishment of the loss of liquid and electrolytes, since citric acid delays the evacuation of the liquid, and the content of K ⁺ , Na ⁺ , Cl ^is low.

 In medicine, the use of solutions of oral rehydration salt (ORS) of the first and second generation is known. Second-generation ORSs contain amino acids, dipeptides, cereal maltodextrins (Evaluation of the effectiveness of oral rehydration solutions of the first and second generations. / L.E. Brodov, K.I. Chekalina. E. L. Golokhvastova, V.V. Maleev and others. Therapeutic archive , 1991, N 11, t. 63, S. 14-17). These additives are used to increase the absorption of electrolytes and water in the intestine. Most often, rice flour is used as a stimulant of absorption. A known second-generation ORS solution (closest in composition to the proposed one), having the following composition, g: sodium chloride 3.5, potassium chloride 1.5, trisodium citrate 2.9, rice powder 50 (the mixture is dissolved in 1 liter of water). Such a solution has low palatability due to the high salt content, which ensures the treatment of patients with foodborne toxic infections. It was experimentally established that the proposed ratio of salts promotes simultaneous detoxification and rehydration. Athletes refused to take such a drink, since it, along with low taste (had an acrid taste) caused thirst, which is undesirable when performing prolonged physical exertion. It is known that for the performance of electrolytes lost with sweat during exercise, the sodium content in sports drinks is sufficient in an amount of 10-20 mm or less, potassium 4-8 mm (F. Brauns. The recerch centeve of the nutrition problems biologiche depavtment. Journal of Sports Scinces, 1991, p. 143-152. The energy value of the second-generation ORS solution is 186 kcal / 50 g of product. The ORS solution does not provide immediate recovery because it has an insufficient amount of easily assimilable biologically active substances.

 The objective of the invention is to ensure rehydration and restoration of electrolyte balance during long-term physical exertion, to ensure urgent recovery due to easily digestible biologically active substances, increase the ergogenic properties of the proposed drink without the risk of hyperglycemia.

 To solve this problem, a dry non-alcoholic drink "Malt" is proposed, which includes ingredients in a ratio acceptable for sports drinks, and barley malt flour is additionally included. The ratio of ingredients is the following, wt.

Rice Flour 44.43-56.55
Barley Malt Flour 40.46-48.56
Sodium Chloride 1.60-2.00
Potassium chloride 1.37-1.61
Trisodium citrate 1.59-1.83
Long-term physical activity leads to dehydration and an electrolyte imbalance. The main electrolytes that are lost with sweat are Na ⁺ , Cl ^- , K ⁺ . Compensation of these ions occurs due to the introduced salts, and they also come with rice and barley malt flour. Cereals, including malt flour, stimulate the absorption processes of the electrolytes contained in the drink with the liquid.

 Flour from barley malt increases the taste and biological value of the solution, since when germinating barley grain, the protein substances contained in it are hydrolyzed by proteolytic enzymes with the formation of free amino acids and low molecular weight peptides that are easily absorbed by the body and give the solution a sweetish taste. The amino acid composition of the malt flour is balanced. Up to 46% of the essential amino acids are glutamic acid (Bulgakov NI Biochemistry of malt and beer. M. Food industry, 1976, p. 358), which plays an important role in urgent recovery, as it helps to neutralize ammonia in the body during intense muscle activity (Biochemistry: Textbook for institutes of physical education. / Ed. By V.V. Menshikov, N.I. Volkov. M. Physical Culture and Sports, 1986, p. 384 (transports it to the liver, where ammonia is involved in the synthesis of urea). In addition, the composition of barley includes nucleotides, which play the role of simple groups of enzyme systems, which are components of a universal source of energy in the body of adenosine triphosphoric acid.

 The starch content in malt flour is 65-70%. During the malting of barley, starch undergoes hydrolysis with the formation of simple carbohydrates: glucose, arabinose, xylose, which give the solution a pleasant sweet taste, and glucose is gradually absorbed during loading and thus does not cause a risk of occurrence state of hyperglycemia. In addition to these carbohydrates, malt flour contains such complex carbohydrates as pectin, which is an adsorbent of toxic compounds, and cellulose, which stimulates intestinal motility.

 The amount of fat and lipoid in barley malt flour is 2-3%. Fats have a large potential energy reserve. Phospholipids are involved in the construction of cell membranes and play the role of emulsifiers. The nitrogenous substance choline plays an important role in the metabolism, participates in the synthesis of acetylcholine, a neurohormone that promotes muscle contraction (Biochemistry: A Textbook for Institutes of Physical Culture. / Ed. By V.V. Menshikov, N.I. Volkov. M. Physical Culture and Sport, 1986, p. 384).

 The content of mineral substances is 2.4-3.3%. Their introduction contributes to the replacement of electrolyte losses during perspiration.

 The energy value of the proposed "Malt" drink is more than two times higher than that in the second-order ODP (prototype) and is 389 kcal / 50 g. Due to this calorie content, the consumption of the proposed drink relieves hunger during prolonged exercise.

Dry malt drink "Malt" can be produced by the food industry in the form of a dry mixture of these ingredients in the following ratio (one serving) g: Rice flour 62.5 Barley malt flour 55.0 Sodium chloride 2.25 Potassium chloride 1.85 Trisodium citrate 2, fifteen
Each portion is packed in plastic bags. Before use, the contents of the package are dissolved in water at a temperature of 45-50 ^{° C} and after 0.5 hours take every 15 km along the road 200 ml.

 Within the claimed were developed examples of drinks, the composition of which is given in table. 1 (examples 1-3 boundary limits of the claimed, example 4 above the limit of the claimed, example 5 prototype).

 The proposed drink, as well as other drinks of a similar composition and prototype were tested in laboratory conditions.

 They were offered to athletes who specialize in road racing. The study involved eight road cyclists aged 20-22 years. The test load (to failure) was carried out on a Monark type bicycle ergometer and simulated the passage of 100 km of distance with a pedaling frequency of 100 rpm and a belt resistance of 2.25 kg. Every 10 km of the distance, gasometric and pulse parameters were recorded. At the beginning and at the end of the study, body weight and hemoglobin concentration in the blood were determined. Every 15 km of the track, the athletes received 200 ml of the tested solution.

 The results of the studies (table. 2) showed that the refusal to work when using the ORS drink of the second accumulation (prototype) already occurred at 58 km distance, and the intake of the proposed drink (examples 1-3) allowed to continue working up to 78-81 km. The composition of the drink (example 4) with a higher content of these ingredients (higher than stated) causes heaviness in the stomach, which leads to a decrease in the distance traveled by 5 km. Moreover, the maximum execution time of the work, respectively, was 105-132-141 and 128 minutes. The weight loss in the study with the intake of ORS drink (prototype) was 1158 g, and when taking the proposed drink (examples 1-3), the weight loss decreased to 1062-1050 g. The hemoglobin concentration when taking the ORS drink (prototype) significantly increased, when taken The "malt" drink has changed slightly.

In the second half of the distance (starting from the 30th km), the indicator (Ve) of pulmonary ventilation (Table 2), when studying the influence of the solution (prototype), increased sharply and amounted to 88.46 l / min, and when using the Malt drink this indicator ranged from 73.92 to 75.26 l / min. At the same time, oxygen utilization rates (О _2у ) significantly increased with the use of the claimed beverage, and the value (Е _хс СО ₂ ) of non-metabolic excess of СО ₂ decreased. The pulse rate (HR) during the intake of the Malt drink was also significantly lower.

 The results obtained indicate that the proposed drink has rehydration properties to a greater extent, since it is lower than the weight loss on the background of its intake, which contributes to less blood thickening (this is also confirmed by a change in hemoglobin). In addition, its ergogenic properties are improved, since gasometric indicators indicate the efficiency of physiological processes that occur during intense muscle activity, as well as the urgent restoration of energy resources during work.

 Dry malt drink "Malt" can be used for rehydration and as an additional nutrition for sportsmen at a distance when performing long loads, as well as for people engaged in heavy physical labor (miners, steel makers.)

Claims (1)

 Dry soft drink containing rice flour, sodium chloride, potassium chloride and trisodium citrate, characterized in that it additionally contains barley malt flour in the following ratio of ingredients, wt. Rice flour 46.48 54.5
Barley Malt Flour 40.46 48.56
Sodium Chloride 1.60 2.00
Potassium chloride 1.37 1.61
Trisodium citrate 1.59 1.83

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