RU2240015C1 - Functional food product and method for producing the same - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of fat-and-oil functional products.

SUBSTANCE: functional food product comprises plant phospholipids, flavor additives, ascorbic acid and citric acid, and malt flour of cereal malt. Said components are used in predetermined ratio. Method for preparing of functional food product involves staged mixing of plant phospholipids with components: first stage including preparing homogeneous mixture of phospholipids, citric acid and ascorbic acid and flavor additives; grinding resultant mixture, and second stage including introduction of cereal malt flour into mixture and grinding.

EFFECT: increased efficiency in preparing of food product for promoting increase in working capacity and intensified processes for recovery of organism after intensive muscular activity.

3 cl, 3 tbl, 2 ex

Description

The invention relates to the food industry, and in particular to functional food products necessary for nutrition of athletes, mainly for athletes specializing in power sports, and for nutrition of persons engaged in heavy physical labor.

A phospholipid food product and a method for producing it are known, comprising mixing the phospholipids with the components in stages, while in the first stage a homogeneous mixture of phospholipids and fat-soluble vitamins is prepared, in the second stage sugar or its substitutes, flavorings and acids are mixed, and in the third stages connect the mixture obtained in the first and second stages. Phospholipid food product contains plant phospholipids, flavoring agents, ascorbic and citric acids, sugar or its substitutes (Pat. 2134986 RU, publ. 27.08.1999. Bull. No. 24).

The disadvantage of such a phospholipid food product is that it cannot be effectively used in the nutrition of people engaged in physical labor, as well as athletes during the recovery period after intense muscle activity, because it contains no amino acids and biologically active substances that are easily assimilated by the body, which in the aggregate ensure quick recovery of the body, including after heavy muscular activity, and increase the ergogenic properties of the body.

The objective of the invention is the creation of a functional food product that can quickly restore the body after intense muscle activity and increases the ergogenic properties of the body.

The problem is solved in that the functional food product containing vegetable phospholipids, flavoring agents, ascorbic acid and citric acid additionally contains malt flour from cereal malt in the following ratio of components, wt.%:

phospholipids 13.00-20.00

flavoring additives 0.10-5.00

ascorbic acid 0.01-6.00

citric acid 0.01-2.00

cereal malt flour

In the method for producing a functional food product, including mixing plant phospholipids with components in stages, a homogeneous mixture of phospholipids, citric and ascorbic acids and flavoring agents is prepared in the first stage, the mixture is ground, and in the second stage flour from cereal malt is introduced into the mixture the resulting mixture is ground.

We have found that plant phospholipids have an extremely wide spectrum of action, including in the body of athletes they perform a number of important functions that enhance special performance:

- participate in the structural and functional organization of cell membranes, in particular in providing protein-lipid interactions and accelerating the process of utilization of metabolic products;

- are a substrate of acetylcholine - a mediator of nerve impulses that initiate muscle contraction;

- take part in protein recovery, which is very important for athletes specializing in power sports.

In this regard, the introduction of vegetable phospholipids into the diet of athletes and people engaged in heavy physical labor is one of the priorities for organizing sports nutrition during the recovery period after intense muscular activity.

We have experimentally shown that the introduction of flour from cereal malt into the composition of a functional food product makes it possible to enrich a functional food product with vitamins C, B, PP and E, minerals in optimal amounts and a balanced ratio of Mg, K, Ca, Fe, as well as simple carbohydrates : glucose, arabinose and xylose, which give the product a sweet taste and are easily absorbed by the body.

We found that flour from cereal malt contains dietary fiber - pectin and cellulose.

Special experiments have shown that in enzyme flour from cereal malt, such enzymes are contained: α- and β-amylases, proteases, peptidases, maltase, phytase, catalase and peroxidase, as well as nucleotides that play the role of prosthetic groups in the formation of enzyme systems, and phytohormones.

In addition, the composition of flour from cereal malt contains free amino acids and low molecular weight peptides that give the food functional product a pleasant sweetish taste and are easily absorbed by the body. The amino acid composition is balanced and represented by 17 amino acids, including essential ones, which are both in a bound and in a free state.

Experimental studies have shown that the functional food product of the claimed composition allows not only to preserve, but also significantly enhance all biologically active properties of plant phospholipids. As experiments have shown, the flour contained in the product of cereal malt not only improves organoleptic properties, but also significantly improves functional characteristics, and mixing plant phospholipids with citric and ascorbic acids and flavoring agents in the first stage does not allow plant phospholipids to react with flour carbohydrates from cereal malt, which does not lead to a loss of the biological activity of phospholipids, as well as to a deterioration in the organoleptic characteristics of the finished product.

The energy value of the functional food product is 410-418 kcal / 100 g. This ensures its high biological activity and ergogenic properties. Given that the claimed product has a complete set of all necessary nutrients, it can be used in the form of specialized nutrition to replace a separate meal and as an additional nutrition for athletes in order to build muscle, as well as during the recovery period after intense muscle activity and competitive loads.

Experimental studies have shown that a course intake of phospholipid food product in an amount of 70 g / day for 30 days (in 2 divided doses, dissolved in 200 g of water and taken after training or on rest days in the evening) increases muscle mass against the background of increased muscle activity, dynamometry of the left and right hands, strength and life indices, speed-strength endurance and special physical training (improving athletic performance).

The inventive food functional product and method for its production are illustrated by examples.

Example 1. Take 13.00 g of plant phospholipids, mix them with 0.01 g of ascorbic acid and 2.00 g of citric acid, add 0.10 g of apple flavor and grind. 84.89 g of flour from cereal malt is introduced into the resulting mixture and the resulting mixture is ground.

Functional food product contains, wt.%: Plant phospholipids - 13.00; flavoring additives - 0.10; ascorbic acid - 0.01; citric acid - 2.00; flour from cereal malt - 84.89.

In parallel, a known product was obtained. Indicators of the known and claimed products are shown in table 1.

Example 2. Take 20.00 g of plant phospholipids, mix them with 6.00 g of ascorbic acid and 0.01 g of citric acid, add 5.00 g of banana flavor and grind. 68.99 g of cereal malt flour is added to the resulting mixture and the resulting mixture is ground.

Functional food product contains, wt.%: Plant phospholipids - 20.00; flavoring additives - 5.00; ascorbic acid - 6.00; citric acid - 0.01; flour from cereal malt - 68.99.

In parallel, a known product was obtained.

Indicators of known and claimed products are shown in table 2.

Table 3 shows the research data on the special performance of the wrestlers after a course of the claimed and known products (experimental and control groups).

As can be seen from tables 1-3, the claimed functional food product has a pleasant taste and smell, has in its composition the main nutrients that give it ergogenic properties, free amino acids involved in the construction of muscle tissue, as well as biologically active substances, including phospholipids , vitamins, mineral elements that contribute to the growth of special performance and accelerate the processes of recovery of the body after intense muscle activity.

Claims (2)

1. Functional food product containing plant phospholipids, flavorings, ascorbic acid, citric acid, characterized in that it further comprises flour from cereal malt in the following ratio, wt.%: Plant phospholipids 13.00-20.00 Flavoring additives 0.10-5.00 Ascorbic acid 0.01-6.00 Citric acid 0.01-2.00 Flour from cereal malt Else 2. A method of obtaining a functional food product, comprising mixing plant phospholipids with components in stages, characterized in that in the first stage a homogeneous mixture of phospholipids, citric and ascorbic acids and flavor additives is prepared, the mixture is ground, and in the second stage flour is introduced from cereal malt and the resulting mixture is crushed.